Though local tomato season has all but come to a close, a few Triangle tomatoes continue to shine. Cooking Light magazine recently announced the recipients of its first Taste Test Awards, “The Tasties,” and among the six winners in the artisanal condiment category is Hyderabadi Tomato Chutney by April McGreger of Farmer’s Daughter brand in Carrboro. McGreger’s tomato spread was chosen in a blind taste test that examined hundreds of entries from across the nation.
All of McGreger’s condiments, of which there are more than 100 varieties, echo the produce available at the Carrboro Farmers’ Market where she is a vendor, and draw on local, seasonal offerings. Though many of her preserves and pickles were nominated for the Cooking Light competition, it’s appropriate that it was the tomato chutney that brought home the prize. Of her numerous creations, McGreger admits that the Hyderabadi Tomato Chutney is the one that remains a “constant” in her home refrigerator throughout the year. She created the chutney to be a “souped up, complex version of a tomato relish”—something that her grandmother and many southerners refer to as a chili sauce—and places it on top of okra fritters, beans, and hoppin’ john among other things.
Grab a copy of the October issue of Cooking Light, which hit newsstands late last week, to read more about the local chutney. Or, better yet, pick up an 8-ounce jar of it for $7 at the Carrboro Farmers’ Market through the end of October or until the summer stock runs out.
There are two things you can do on Saturday to celebrate Triangle Brewing Company’s release of canned beers: throw one back and throw one at the band. For their Can Release Party, which will start at 6:30 p.m. behind the brewery (918 Pearl Street, Durham, www.trianglebrewery.com, 919-683-2337), the folks at Triangle will sell their White Ale and Belgian Golden Ale for $3 a can and $4 a pint. In addition, with their loading dock as a stage, they’ll host Pipe, a band known for its can-throwing crowds. With this in mind, co-owner and brewer Rick Tufts says he “couldn’t think of a better band to headline” the event. The Beast, The Wigg Report, and Jason Kutchma from Red Collar will also take to the dock and perform.
Bring your own chair to the free show, as well as cash for drinks and food. Durham’s Only Burger will park behind the lot to sell burgers alongside Tommy Stann, who will serve barbecue. Stann plans to open a barbecue restaurant in Hillsborough at the first of the year.
If you can’t make the release party, there’s ample opportunity to find the cans. The White Ale and Belgian Golden Ale are already for sale in stores in Durham and Orange counties. Triangle plans to expand its offerings into Wake County early next year.
Saturday morning I looked in vain for Only Burger’s food truck at its normal spot near the Durham Farmers’ Market. The truck had relocated due to the festivities and packed streets surrounding CenterFest.
Last night, however, there was no doubt about Only Burger’s whereabouts—not that there ever is if you have access to Twitter (http://twitter.com/onlyburger). Recently the mere mention of a food truck in the Triangle led to a conversation about the eatery’s spot as a contestant for America’s best-loved mobile kitchen in conjunction with the Food Network’s series, "The Great Food Truck Race," which concluded last night and announced the winner of the contest. At the close of a contest poll on Sept. 10, Only Burger held the lead over other food trucks from across the nation. But the local truck failed to snag a victory in the end, falling behind Big Truck Tacos of Oklahoma City. A win for Only Burger would have meant $10,000, plus a chance to star in season two of "The Great Food Truck Race."
Four area farmers’ markets will go head-to-head between 8 a.m. and noon on Saturday, Sept. 25, for the Triangle Farmer Foodshare Challenge. The markets—Carrboro, Durham, South Estes in Chapel Hill and Western Wake in Cary—will each try to collect a minimum of 1,000 pounds of fresh food to donate to local folks in need.
Though each market gathers food throughout the year for such outreach, Michelle McKinley, communications and marketing director at Western Wake, says the markets are ready to up their game with “some friendly competition” in order to support “folks who need food on their table” and local farmers.
There are three ways to participate in the challenge. Visit one of the four markets, buy extra food during your visit, and drop it off at a designated Farmer Foodshare Donation Station before you leave. If you don’t have the hands to carry extra produce through the market, take cash to the station and someone will do the shopping for you. Or, if you can’t make it to a market at all, make a donation online. The Abundance Foundation will collect funds for the cause on their website at http://theabundancefoundation.org/farmer-foodshare.
Carrboro Farmers’ Market (301 West Main Street, Carrboro, www.carrborofarmersmarket.com)
Durham Farmers’ Market (501 Foster Street, Durham, www.durhamfarmersmarket.com)
South Estes Farmers’ Market (201 South Estes Drive, Chapel Hill, www.southestesfarmersmarket.com)
Western Wake Farmers’ Market (1225 Morrisville Carpenter Road, Cary, www.westernwakefarmersmarket.org)
You be the judge. Join Crunkleton along with Nikki Smith, the Southeastern Ambassador for Maker’s Mark, for the Maker’s Mark Sip-osium, a lecture and tasting scheduled from 7 until 10 p.m. on Sept. 15 at The Crunkleton.
Smith will lead participants through a sensory analysis, and with the aid of Crunkleton, mix 46 in Manhattans and Old Fashioneds. n addition, enjoy pork ribs and corn on the cob from The Original Q-Shack in Durham, plus music by Tim Stambaugh. Purchase tickets in advance for $40 by emailing Crunkleton at email@example.com.
In August, the Indy covered a number of events scheduled to raise funds to help with Mojaher’s medical bills. Since his passing on August 28, many of these events have continued to honor Mojaher, whose career included stints at Darryl's Parizade, Maximillians, Karen's and Angus Barn, and help his family pay off the remaining medical bills.
Marvin Quinonez, assistant manager at Raleigh’s Glenwood Grill, says 85 people have purchased tickets to attend First Chef, an event scheduled between 6 and 9 p.m. on Sept. 19 to honor Mojaher’s history with the restaurant. Mojaher was the head chef at the Grill when it opened in 1990, and many of his early co-workers are helping sponsor the event: Glenwood Grill owners Sissy Ashby and Jean Martin (Martin also owns Nofo at the Pig), Doug Diesing, a former Grill owner who now owns Seaboard Wine Warehouse, Marget Ballard, a former Grill pastry chef who now owns Hayes Barton Café and Dessertery, Tim Fletcher, the Grill’s first general manager and others.
Though all of the regular tables at Glenwood Grill are booked, a few outdoor and bar seats for the event are available for $75 per person.
To reserve a seat, call the Grill at 782-3102 or visit www.glenwoodgrill.com.
For more information about Mojaher and additional ways to honor him or offer support to his family, visit www.friendsforhamid.com.
1 1/2 cups sifted flour
3 tbsp cocoa
1 tsp baking soda
1 cup sugar
1/2 tsp salt
5 tbsp oil
1 tbsp vinegar (apple cider vinegar is fine)
1 tsp vanilla
1 cup cold water
Stir dry ingredients. Gradually add wet ingredients and stir until smooth. Pour into a 9 x 9 x 2-inch pan or 8 x 8 inch pan. Bake at 350 degrees for 30 minutes.
** Pair with Yummy Chocolate Icing from other Indy blog post for a decadent, allergen-friendly treat **
Recipe provided courtesy of Anne Woodman
3/4 stick butter or margarine
2 cups confectioner's sugar
1 tbsp cocoa
1 tbsp prepared coffee (cold is great)
1 tsp vanilla
Add milk as needed (tiny bits at a time if the mixture is dry)
Just mix together in mixer.
Recipe courtesy of Anne Woodman
3 tbsp margarine (we use Fleischmann's Unsalted)
1 Package of regular, miniature or flavored marshmallows (10 oz. package or 4 cups)
6 Cups of Rice Krispies cereal (we use Kellogg's Rice Krispies, but you could easily use any flavored cereal)
Melt margarine in saucepan over low heat, add marshmallows and melt. Mix in Rice Krispies, stir until well coated. Press into greased cake pans, cupcake tins or mold of choice. Allow mixture to cool and frost with safe frosting of choice.
Alternatively, press the mixture into cupcake tins and have Rice Krispies cupcakes.
* Kraft's Jet-Puffed makes strawberry and chocolate marshmallows which can be used to change the flavor of the cake.
**Tip: If you are making multiple layers, make sure to clean the pan between batches or the marshmallow will scorch.
Recipe shared courtesy of Trish Gavankar
Tinkerbell cake created by Trish Gavankar; Spider-Man and SpongeBob cakes by Mechelle McClendon.
1/4 cup or less of Crisco
16 oz mini marshmallows (Kraft)
1 tsp clear vanilla extract (gluten free)
1 tsp butter flavor (extract)
2 tbsp water
2lb bag of powdered sugar (sifted)
1.Grease inside of microwaveable safe bowl with Crisco.
2. Put marshmallows, flavorings, and water into bowl.
3. Microwave on high for 60 seconds. If not completely melted, stir and microwave at 30 sec intervals.
4. Put powdered sugar into large mixer bowl. (Fit stand mixer with dough hook) I use a wooden spoon. I don’t like how my Kitchen Aide mixer does this.
5. Mix until well incorporated.
6. Prepare work surface with sifted powdered sugar.
7. Turn fondant out onto work surface. Knead fondant into loaf. Wrap tightly in plastic wrap for at least one hour before using.
8.To store fondant: Wrap in plastic wrap, and then put into re-sealable plastic bag. Squeeze out as much air as possible. Fondant will keep very well in fridge for weeks.
**NOTE** If fondant needs food coloring, it is suggested you color it while mixing. Adding food color after it has been made is more difficult.
Recipe shared courtesy of Mechelle McClendon