Welcome to Friday Night Bites, your weekly roundup of local food and drink news and events. Have a tip for us? Email food@indyweek.com.


Coffee Roaster Caballo Rojo Kicks Off PopUp @ American Tobacco Campus
Artisan coffee roaster Caballo Rojo is set to be the inaugural tenant of PopUp @ American Tobacco Campus, selling pour overs, cold brew, drip coffee, and bags of freshly roasted coffee from August 20 to 31. PopUp will feature a rotating showcase of new small businesses, aiming to help entrepreneurs get on their feet and fulfill Durham’s role as “The Startup Hub of the South.”

Hummingbird’s Coleen Speaks Wins BevCon’s National Cocktail Competition
With her original cocktail “Mascarita”—a fiery mix of Bruxo Mezcal and The Perfect Purée El Corazon and Chipotle Sour blends—Hummingbird’s chef and owner Coleen Speaks took home first place in BevCon’s new national cocktail contest. Her drink will be served at BevCon’s opening party in Los Angeles on August 19.

Durham Distillery Needs Your Vote for USA Today Contest
For the third year in a row, USA Today has selected Durham Distillery as a top ten contender for Best Craft Gin Distilleries in its readers’ choice travel award contest. Durham Distillery has built a local and national following for its Conniption American Dry and Navy Strength craft gins. You can vote every day here; voting ends September 3 at noon.

Carrboro Coffee Memorializes Farmer Tomas Sosa Calderon
Carrboro Coffee Roasters prides itself on sustainability, in both its sourcing and its relationships with farmers. The local roaster recently lost a member of its coffee family, Honduran farmer Tomas Sosa Calderon, with whom it had a twelve-year partnership. Carrboro Coffee will honor Sosa Calderon by donating a percentage of the sales of his Finca El Aguacate coffee to his family to help keep the farm running.


Chef Sean Fowler Invites Guests to his Farm for Dinner and a Tour
Chef Sean Fowler grows and raises many of the ingredients he uses at his Raleigh restaurant Mandolin. On September 6, he will host another installment of his popular Farmer’s Table Dinner series, which will include a farm tour, cocktail hour, and family-style dinner, prepared by himself and guest chefs Grady Kaighn and Lindsay Farr. Tickets are available for purchase here.

TerraVita Food & Drink Festival Announces Events Schedule
Chapel Hill and Carrboro’s annual sustainability-oriented TerraVita Food & Drink Festival is back for the ninth year this October. The full line-up of events has been announced; new this year is a Sustainable Classroom Walking Tour and a tribute night honoring the memory of chef, author, and activist Edna Lewis. Television personality and chef Carla Hall will also headline an exclusive book launch and signing event in advance of her latest cookbook release, Carla Hall’s Soul Food. Click here for the festival schedule and to purchase tickets.

Local Chefs Battle Ladle-to-Ladle in Stone Soup Supper Competition
On November 14, nearly twenty chefs from around the Triangle will compete for the title of “Soup-erior Chef” in Urban Ministries of Wake County’s fourteenth annual Stone Soup Supper. Attendees will sup on bottomless bowls of soup, bread, and dessert and will vote for their favorite soup. The event will take place at the McKimmon Center; advance tickets will go on sale in early September.


I always forget about Juju, the Asian tapas restaurant Julian Benfey and Charlie Deal (Jujube, Dos Perros) planted on Ninth Street by Duke’s east campus, where I seldom hang out. Then this one friend I often eat with will suggest it, and I’m like, “Yes! Juju!” It’s always worth it. Being a bit of a rabbity eater, I’m gaga for tapas, and while the plates here are small, the big cube of bar in the center of the convivial room feels spacious and amenable to walk-ins. The menu shifts periodically, so go while they still have the Wok Charred Corn (vegetarian, gluten-free, $12), which I had once a couple of weeks ago and now think about daily. It’s a cast-iron skillet filled with blackened corn and oyster mushrooms bathed in miso butter and flecked with savory feta. Scallions add bright slashes of green to the warm, earthen mix. All the crunchy niblets blend silkily thanks to a 62-degree farm egg, cooked in its shell in a water bath so that liquid yolk oozes out of a creamy but intact white. It arrives quivering and whole in the middle of the skillet and dissolves like a dream as you eat. Just wow. —Brian Howe