TRIANGLE TODAY | THE NEWS & OBSERVER
WEDNESDAY, APRIL 4, 2018
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6 PLACES TO ENJOY COCKTAILS
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KIDS TOWN FUN FINDER see page 2
OUTDOORS
The weather is finally pretty nice in the Triangle. Here are six spots to enjoy an adult beverage outside. Triangle Today
Whiskey Kitchen The patio at Whiskey is a great spot to unwind after being in the office all day or kickoff a night of celebrations. Level7 Level 7, inside the state’s first AC Hotel, is on the east side of Six Forks Road near the Captrust office center at North Hills. It opened during last year and serves handcrafted cocktails, Spanish wine and local beer and liquor. And yes, there are also tapas-style small bites. Unscripted The old Jack Tar Motor Lodge in Durham was turned into a swanky, mid-century modern hotel. The Unscripted Hotel, complete with rooftop pool, definitely made a big splash and has been a favorite spot for happy The “neighborhood bar” at Whiskey Kitchen is stocked with well over 200 whiskeys, including impressive collections of single malt hours and birthday celebrations. Scotch and bourbon. Juli Leonard
Toast the Expert presented by
Don Ricardo Massenburg Jr. Design Inkredible, Durham
The Durham When you have a James Beard Award winner for a chef, it typically means the food is on point. That’s the case for the restaurant at The Durham — which was the N&O’s restaurant of the year — and it bleeds over into the cocktail menu. We fancy the Airmail, made with rum, honey lime and prosecco. Dram & Draught Dram and Draught mixes luscious liquid courage with unique (read garage-turned-bar) environs for the perf outdoor meet up with friends. Alley Twenty Six Alley Twenty Six only has a few spots outside in the, well, alley, but it’s a cozy spot in downtown Durham. Get there early and you’ll be all set to enjoy the weather and handcrafted cocktails. The food is pretty good, too. Read more at triangletoday.com.
NOMINATE AN INCREDIBLE DESIGNER! We at Triangle Today have partnered with Renewal by Andersen to highlight the work of talented local interior designers. Have you worked with a designer who did a fabulous job on your home project? Do you have a family member who’s a fabulous Triangle interior designer? Are you an experienced professional with a portfolio of beautiful spaces? Go to nando.com/toasttheexpert to suggest a professional designer for us to feature.
WEDNESDAY, APRIL 4 2018
fun finder
TRIANGLE TODAY | THE NEWS & OBSERVER
recipe MAKE THE BEST FISH AT HOME Fred Thompson for Triangle Today about overcooking fish, and the texture and flavor being bland and dry, braising sets up a natural defense to combat all those negatives. Once you try this recipe, it will become one of your go-to favorites. It’s easy, quick and just plain tastes awesome. Eat fish, live longer, or so they say. Serve with: Cooked jasmine rice as a side makes for a great meal. Add a salad with a miso dressing and you are done.
Friday, April 6 | 6:30-8:30pm Parents’ Night Out Durham Parks & Recreation 1309 Halley St, Durham Saturday, April 7 | 10:00am-2:00pm YES! Youth Empowerment Summit Durham Parks & Recreation 2000 South Alston Ave, Durham Saturday, April 7 | 10:00am-noon History Hike: The Ground Beneath Your Feet Durham Parks & Recreation 5101 N Roxboro Rd, Durham Monday, April 9 | 10:30-11:00am Tiny Tots: Colors in Nature Wake County Parks & Recreation 4709 Ten-Ten Rd, Apex Tuesday, April 10 | 10:00-10:45am Time for Tots: Let’s Go Fly a Kite! North Carolina Museum of History 5 East Edenton St, Raleigh
Braised Curry Fish is an easy and quick recipe. Fred Thompson
As a group, we are eating more seafood than ever before, but are you cooking it at home? After two seafood cookbooks and years of teaching seafood cookery at Southern Season and other venues, I’ve noticed a couple of things. Folks want to cook fish at home, and most are afraid to do so. Here are some tips for success. 1. It starts at the seafood counter. You want the freshest product. Get to know your fishmonger. If you smell fish or an ammonia scent, go somewhere else, because the seafood is being mishandled. Fish and shellfish should be in separate parts of the case. Whole fish should be buried in ice, and fillets should be on a tray on top of ice.
Tuesday, April 10 | 10-11:00am Muddy Boots Durham Parks & Recreation 3510 Sandy Creek Rd, Durham
2. Don’t be sold on just one type of fish. In the recipe below, I give you several options for the fish. The cod might not be as fresh as the grouper. Use the freshest type. But Fred, how do you tell? Let’s focus on fillets. Ask for a smell. It should smell clean, faintly of the ocean. Get your fishmonger to press on the fillet. The meat should bounce back like a baby’s skin. Odd colors or spots are signs of age. Your best option might be frozen fish that’s processed and blast-frozen on the boat that caught it.
Wednesday, April 11 | 6:00pm - end Disney Junior Dance Party on Tour Durham Performing Arts Center 123 Vivian St, Durham
3. Watch the flakes When it comes to cooking the fillet, forget you ever heard the phrase “Till it flakes.” Fish flakes because it’s overdone and dry. Also think in terms of cooking 8 minutes an inch.
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4. Consider braising Braising fish is not commonly thought of as a method for cooking fish, and that’s a shame. With so many folks worrying
kidstownnc.com
BRAISED CURRY FIST • 2 tablespoons olive oil • Kosher salt and freshly ground black pepper • 4 6-ounce fillets of any firm white fish such as grouper, monkfish, sea bass, cod or tile fish • Superfine flour, such as Wondra, for dredging • 1 cup chopped onion • 1 tablespoon chopped garlic • 1 tablespoon peeled and chopped fresh ginger • 2 heads of baby bok choy, roots removed, white parts finely diced, green leaves sliced • 1 cup low-sodium chicken broth • 2 tablespoons fresh lime juice • 1 tablespoon curry powder blend • 2 teaspoons Tamari sauce • 1 seeded jalapeno pepper, chopped • 2 tablespoon fresh cilantro leaves • 2 tablespoons chopped chives • Toasted sesame oil for drizzling Heat the olive oil in a non-stick saute pan over medium-high heat until it just simmers. Salt and pepper fillets. Coat them with flour. Place the fillets in the hot pan and sear on one side for 3 minutes. Turn fillets and cook for 2 minutes. Remove the fillets to a platter. Add the onions, garlic, ginger and white parts of the bok choy. Saute until softened. Add the chicken broth, lime juice, curry powder, Tamari and jalapeno. Bring to a simmer and add the fish back to the pan. Continue cooking while spooning the liquid over the fish for about 6 minutes. Add the green parts of the greens to just wilt. Remove fillets to a bowl, pour over the braising liquid and garnish with the cilantro and chives. Drizzle with the oil. Serve hot. Yields: 4 servings
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TRIANGLE TODAY | THE NEWS & OBSERVER
RALEIGH MAKES TOP 20 LIST FOR FOOD TRUCK CITIES Drew Jackson for Triangle Today With only a griddle and fryer, food trucks churn out some of the most popular food in the Triangle, posting up at breweries and office parks, and leading weekend events that draw diners by the thousands. In just a decade, these mobile kitchens have changed the way we eat, convincing us that lobster rolls and dumplings made in a truck just might be the best thing we eat all day. “Food Truck Nation,” a year-long study commissioned by the U.S.
Chamber of Commerce Foundation ranked 20 cities on their food truck friendliness. Raleigh came in at No. 11, lauded for its cheap permitting and cost to operate. But it’s knocked for its web of regional bureaucracy, with rules that can change with the city limits. Portland, Ore., was named the best city for food trucks, thanks to having next-to-no restrictions and very low fees. Denver came in second, followed by sunny Orlando at third.
Raleigh is a top 20 city for food trucks. Chris Seward
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WEDNESDAY, APRIL 4, 2018
WEDNESDAY, APRIL 4, 2018
TRIANGLE TODAY | THE NEWS & OBSERVER
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