Piedmont 401-B2 Foster St., Durham 919-683-1213 5:30–10 p.m. Monday–Saturday, 5:30–9 p.m. Sunday; Brunch: 10:30 a.m.–2 p.m. Saturday and Sunday One of the first restaurants Jamie and Vance Kite visited in Durham was Piedmont. At one point they considered never going back. “We had been there several times and liked it, but then they seemed to […]
Jill Warren Lucas
Bio: Jill Warren Lucas is a freelance food writer and project manager for INDY Week's Finder: Guide to Wake County.Link: http://eatingmywords-jwl.blogspot.comTwitter: http://twitter.com/jwlucasnc
Posted inFood & Drink
Chef Scott Crawford to leave Herons and open two Raleigh restaurants
Last fall, Chef Hugh Acheson, who is from Atlanta, was in the Triangle to help culinary historian Michael Twitty cook a fundraising meal at Historic Stagville. Acheson and his young daughter stayed overnight at The Umstead Hotel & Spa so they could visit and dine with his good friend, Herons Executive Chef Scott Crawford. Acheson […]
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Transform farmer’s market abundance into homemade liqueurs
We’re in that in-between season where locally grown produce is scant at farmers markets but memory of past seasons’ bounty holds the promise of crisp vegetables and juicy fruit. Already, tables are overflowing with strawberries. The very thought makes me want to lift a glass and cheer. And if I can stand waiting seven days, […]
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Learn to cook Turkish dishes, contribute to potluck at the Divan Center
There are plenty of well-known places to take cooking classes in the Triangle. Some are in settings that resemble elite culinary schools or well-appointed sets for TV shows. They routinely attract top-tier chefs and cookbook writers, and charge $40 to well over $100 for registration. Classes taught at the Divan Center in Cary are not […]
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Krupnikas, a Lithuanian-style liqueur, produced in Durham
Like many college students, Rimas Vilgalys spent a fair amount of time drinking with classmates. Unlike most of them, however, he’s turned consumption into a career. Struck by how much friends enjoyed his family’s recipe for authentic Lithuanian krupnikas, which converts biting grain alcohol into a mellow, spiced honey liqueur, Vilgalys developed a sober business […]
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Vatinet welcomes ‘new baby’ in time for Mother’s Day
Sunday will be all about Mother’s Day, but you’ll have to excuse La Farm Bakery’s Lionel Vatinet for feeling like a proud papa over the arrival of his much-anticipated baby: a $115,000 Miwe bread baking oven from Germany. The old oven was bought cheap, taken apart in a Colorado bakery and reassembled in Cary, where […]
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Emily Wallace on the life and legacy of Eugenia Duke, creator of Duke’s Mayonnaise
Emily Wallace will talk about her research on the cult status of Duke’s Mayonnaise for Culinary Historians of Piedmont North Carolina (CHOP NC) at 7 p.m. Wednesday at Flyleaf Books in Chapel Hill. The event is free and open to the public. Emily Wallace is that girl you sat next to in college, the down-to-earth […]
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American Meltdown wins big at Grilled Cheese Invitational
Paul Inserra was right to feel confident about his American Meltdown entries at last Saturday’s Grilled Cheese Invitational in Los Angeles. He competed in three categories and was honored in each one. “All of the melts had some ingredients from North Carolina, which is great,” says Inserra, who called from LAX Monday while awaiting his […]
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Grilled cheese and hot coffee
Even when he’s sweating to keep pace with incoming orders at his American Meltdown food truck, Paul Inserra likes to peek out of the service window to see the reactions of people eating his gourmet grilled cheese sandwiches. “You’d never imagine a sandwich could make so many people so happy,” says Inserra after the lunch […]
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The passion and inspiration of local food writer Kelly Alexander
Kelly Alexander would like to take a sentimental journey. It’s one she’s pondered many times. In fact, Alexander has considered the excursion to the point that she can see around the curves of back roads to the places where farmstands sell just-picked produce and jars of jewel-tone jellies. Vital stops include small-town kitchens where home […]