Chef John Besh is famous for his inventive takes on classic fare served at his nine restaurants, eight of which are near his New Orleans home. But like the spices that flavor a complex gumbo, the context of Besh’s inspiration is global. Early in his career, Besh trained with groundbreaking Europeans chefs. He learned 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
Long-awaited raw foods restaurant prepares to open
Update: Cafe LOVE can’t open its restaurant because of parking issues. However, it can make food in its kitchen and sell the food elsewhere. A full explanation is here. The Triangle’s diverse dining scene soon will add a new culinary option: Café LOVE, which will feature a raw foods menu, is scheduled to open before […]
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Cackalacky debuts new Sweet Cheerwine Sauce
A Legendary Thanks! Giving! Saturday, Nov. 16, 5 p.m.–midnight Fullsteam Brewery, 726 Rigsbee Ave., Durham Benefit for the Food Bank of Eastern and Central North Carolina featuring music and samples of Cheerwine-inspired food Free admission; attendees are asked to bring canned or packaged food donations Thanksgiving often is a time to welcome new additions to […]
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Triangle-made Nello’s Sauce to be sold throughout the South
Neal McTighe flunked sophomore Italian, but when studying tomato sauce, he did his homework. He researched his topic thoroughly, ensuring that his thesis had all necessary ingredients. He’s defended his case countless times, consistently earning high marks. And now, in what feels like graduation day, he has the piece of paper he’s dreamed about: a […]
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La Farm’s Lionel Vatinet shares his passion for making artisanal breads in new book
Book signing and recipe tasting Tuesday, Nov. 5, 6–8 p.m La Farm Bakery 4248 Cary Parkway, Cary Free, 919-657-0657 Brunch with Lionel Vatinet Sunday, Nov. 10, 1 p.m. The Garden Terrace at Fearrington Village, Pittsboro $78 includes brunch and a signed copy of A Passion for Bread Registration: 919-542-3030 Recipe: Cinnamon Raisin Pecan bread People […]
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David Tanis at Fearrington Thursday for One Good Dish
As a former chef at the legendary Chez Panisse, David Tanis was an expert at choreographing sumptuous meals that built from course to course. It’s a perspective he used to great effect in his first two books, A Platter of Figs and Other Dishes and Heart of the Artichoke and Other Kitchen Journeys, the latter […]
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Chad McIntyre calls off plans to reopen The Market Restaurant in Raleigh
Raleigh Chef Chad McIntyre surprised patient fans last week by announcing that the long-delayed opening of his bigger-and-better The Market Restaurant has been cancelled. “Ever since I put it on Facebook, I’ve heard from all these people who say they would have given money to make it happen,” McIntrye says with a wry chuckle. “I […]
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Lacking funding, The Market Restaurant in Raleigh won’t reopen
Raleigh Chef Chad McIntyre surprised patient fans on Tuesday by announcing that the long-delayed opening of his bigger-and-better The Market Restaurant has been cancelled. “Ever since I put it on Facebook, I’ve heard from all these people who say they would have given money to make it happen,” McIntrye says with a wry chuckle. “I […]
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Kinston restaurateur Vivian Howard and A Chef’s Life, a new PBS show
A Chef’s Life Thursdays, 9:30 p.m. UNC-TV The Food Dialogues: North Carolina Thursday, Sept. 19 10 a.m.–2:30 p.m. Raleigh Convention Center, 500 Salisbury St. Vivian Howard will be a panelist at the event. The panel will also stream live on the website. Vivian Howard knows that most people who take the highway through her part […]
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Canning: a plum crazy, labor of love weekend
It seems reasonable to wager that the majority of people reading this spent Labor Day weekend at the beach, or thinking jealous thoughts about people who did. Not me. I was doing exactly what I did last year at this time: plucking pits out of 10 pounds of tiny, flavor-packed damson plums. Next I tackled […]