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FOOD
CHEF’S PICKS The Triangle specialty shops where culinary pros find the ingredients for innovation — and inspiration by CATHERINE CURRIN
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et’s face it: with all the cooking at home these days, some of us may be growing weary of making the same old recipes. So we asked a dozen culinary pros to share where they get inspiration and fuel for innovation around their own tables. The answer: at specialty retailers in
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Raleigh and the surrounding area. “The unknown is what sparks interest,” says Ricky Moore of Saltbox Seafood Joint. “Food is just like travel — we learn the culture, we learn the ingredients.” “One of the reasons to live in a city of any size is to have access to the unique cultures that people bring from all over,”
agrees Sean Umstead, co-owner of Kingfisher. Here in the Triangle, our blend of heritage agriculture, regional cooking and immigrant influences produces a lively culinary scene. Consider venturing to one of these niche food purveyors to spark your next meal at home. The Art & Soul of Raleigh
