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Sunday, November 27, 2011

Meet-and-Three: The Coffee Pot of Smithfield

Posted By on Sun, Nov 27, 2011 at 11:05 AM

Owners Carolyn Artis and Tyron Pearce at The Coffee Pot in SmithfieldWhen I set out to write a column on Southern plate lunch restaurants, I had one thing in mind: The Coffee Pot of Smithfield. Anchoring one end of a small strip of rotating shops (vacuum repair, tattoos, Internet sweepstakes) on a stretch of Highway 301 known as Brightleaf Boulevard, the meat-and-three is no more than a mile from the house where I grew up. It's the restaurant where I learned to like collards. It's where, as the daughter of a single working parent, my mother and I ate a...

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Wednesday, November 23, 2011

Congress deals setback to healthy school lunches

Posted By on Wed, Nov 23, 2011 at 2:04 PM

Students in public schools who want healthier food options will have to wait a little longer. On Nov. 11, Congress blocked proposals from the USDA to strengthen nutritional guidelines for school meals. The proposals were part of a spending bill introduced to Congress earlier this year, and would have been the first updates to school nutritional guidelines in 15 years. The proposed changes would have: • Limited starchy vegetables, such as white potatoes, corn, lima beans and green peas and potatoes to two servings a week. Currently, many schools serve French fries daily. Senators from potato-growing states such as Maine...

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Monday, November 21, 2011

Chapel Hill to talk food trucks again, eyes January vote

Posted By on Mon, Nov 21, 2011 at 12:13 PM

Update: The Chapel HIll Town Council recessed its meeting at 11:30 p.m. Monday and opted to delay food trucks debate until Nov. 28. A protracted decision on whether to allow food trucks in Chapel Hill is expected to inch closer tonight as the town council holds another public hearing on proposed rules for mobile food vending. The council plans to vote Jan. 23 on a draft ordinance change that would clear a path for food trucks. The town has been mulling the issue since September 2010. Tonight the group wants to know if trailers should be allowed in addition to...

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Thanksgiving Prep

Posted By on Mon, Nov 21, 2011 at 9:58 AM

Emily Wallace...

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Tuesday, November 15, 2011

Update: Hillsborough to consider food trucks tonight

Posted By on Tue, Nov 15, 2011 at 12:52 PM

Update: The Hillsborough Town Board unanimously passed the food truck ordinance last night, The Daily Tar Heel is reporting. Potential vendors can apply beginning Jan. 1. Original post:Hillsborough is considering allowing food trucks within its town limits, but you may not see the stoves on wheels in the heart of downtown. The Hillsborough Board of Commissioners will hold a public hearing on the issue tonight at 7 p.m. in the Town Barn, 101 E. Orange St. Under the draft ordinance, the town could issue up to 10 active food permits; qualified applicants would receive the permits on a first-come, first-served...

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Monday, November 14, 2011

Chefs share farm-to-table philosophy at CFSA Sustainable Agriculture Conference

Posted By on Mon, Nov 14, 2011 at 9:57 AM

Rex MillerFile photo of Chapel Hill's Lantern Restaurant, 2007A group of Southern agriculture enthusiasts—advocates, if you will—descended upon Durham this past weekend for Carolina Farm Stewardship Association’s 26th annual Sustainable Agriculture Conference. The Pittsboro-based nonprofit advocates for and helps create sustainable food systems within the Carolinas. What sort of folks spend three days in back-to-back ag-focused workshops, lectures and tours? I ran into the usual suspects from last year’s conference held in Winston-Salem: organic farmers, chefs, policy analysts and agro-ecology professors. But this year, fittingly enough for our area, CFSA added a separate category to the list of Horticulture, Livestock...

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Saturday, November 12, 2011

"BURLAP: Portraits of Piedmont Farmers" at Bull City Arts Collaborative and Piedmont restaurant

Posted By on Sat, Nov 12, 2011 at 8:06 AM

On a recent afternoon at Durham’s Piedmont restaurant, I noticed a towering version of a familiar face. George O’Neal, the somewhat proverbial young farmer of Lil’ Farm, was suspended from the ceiling in the form of a powerful and serious 16-inch-by-24-inch rectangular photograph. His image is part of a row of 15 portraits using local farmers and farmhands as the subjects. The collection is titled BURLAP. Portraits of Piedmont Farmers, the latest exhibit by Raleigh photographer Raymond Goodman. Bull City Arts Collaborative at 401-B1 Foster St. opens the exhibit on Nov. 12, extending the display to the back wall of...

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Friday, November 11, 2011

Meet-and-Three: Ye Old Country Kitchen of Snow Camp

Posted By on Fri, Nov 11, 2011 at 2:47 PM

Model John Deere tractors fill every shelf and display cabinet in the three dining rooms at Ye Old Country Kitchen in Snow Camp. And not just tractors. There’s a John Deere airplane, a truck that’s integrated into a tractor-pull scene, and a snow mobile. John Deere stockpiles like Ye Old’s aren’t rare. Similar to Coca Cola memorabilia (which also hangs on a few of the walls), the green-and-yellow farm machinery inspires random, obsessive collectors (see www.bleedinggreen.com). But I can get behind a tractor collection. My family owned a farm implement business in Johnston County for decades, and my toy box...

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Wednesday, November 9, 2011

Allergen-friendly Pie Crust

Posted By on Wed, Nov 9, 2011 at 1:23 PM

2 cups all-purpose flour 1 tsp. salt 2/3 cup dairy-free vegetable shortening 6–8 tbsp. ice water Mix together flour and salt in a large mixing bowl. Using a pasty blender or fork, cut in vegetable shortening until the mixture resembles coarse crumbs. Mix in ice water one tablespoon at a time, until the dough begins to form a ball. Dough should be moist enough to stick together without crumbling, but not overly wet. Divide dough into two balls. Roll dough to quarter-inch consistency. Place one rolled crust into pie pan. Chill for a few minutes and bake at 350 degrees...

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Allergy-free Old Fashioned Chocolate Pie

Posted By on Wed, Nov 9, 2011 at 1:23 PM

1 cup sugar 1/3 cup cocoa 2 cups water 1/4 cup flour or cornstarch 1 tsp. vanilla flavoring 1 tbsp. (dairy-free) margarine Baked piecrust or graham cracker crust Mix first four ingredients and cook over medium or high heat until thick, about six to eight minutes. Stir all the time the mixture is cooking. Add the vanilla and margarine; stir until dissolved. Pour into crust. Chill 3 hours before serving. Recipe courtesy of Patsy Ray in Heavenly Helpings Seasoned with Love....

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Allergen-free Maple Pumpkin Pie Filling

Posted By on Wed, Nov 9, 2011 at 1:22 PM

1 can (15 oz.) pure pumpkin 1/2 cup pure maple syrup 1 can (14 fl. oz.) full-fat Thai Kitchen® coconut milk 2 Tbs. tapioca flour 3 tsp. pumpkin pie spice (see notes) 1/2 tsp. salt 1 Tbs. pure vanilla extract 3/4 cup water 2 tsp. agar-agar powder (not bar or flake, see notes) In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to...

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Allergen-friendly Chocolate Banana Mousse

Posted By on Wed, Nov 9, 2011 at 1:22 PM

Makes 4 to 6 servings 1 cup semisweet chocolate chips 1 (10-ounce) box silken tofu 2 large, very ripe bananas, peeled and broken into chunks 1 teaspoon pure vanilla extract 2 to 3 tablespoons light brown sugar 1/4 teaspoon salt Place the chocolate chips in a glass bowl and melt in the microwave set on low power just until the chips begin to lose their shape. Remove the bowl and stir until completely melted and smooth. Place the tofu and half of the banana chunks in a blender and purée. Add the remaining banana along with the vanilla, brown sugar...

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Tofu Special Occasion Chocolate Pie

Posted By on Wed, Nov 9, 2011 at 1:21 PM

Makes two pies 1 package Marjon Soft Tofu 1/2 stick safe margarine/butter, melted 1 Tablespoon vanilla 1/2 cup cocoa powder 1-1/2 cups sugar Mix all ingredients in a blender or food processor until smooth. Pour into two graham cracker pie shells (I have also used a baked Pillsbury/allergy safe pie crust) and chill. Cover with safe whipped topping if desired. Recipe courtesy of Theresa Nguyen...

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Tuesday, November 8, 2011

Capital 16 Club celebrates Game Week, as in wild game, not Twister

Posted By on Tue, Nov 8, 2011 at 3:13 PM

"The Meat Stall" by Pieter Aertsen, 1551 After a long election season, nothing satisfies a politico's hunger like a big slab of wild boar and a napkin the size of a head sail. Tonight Capital 16 Club in Raleigh launches Game Week, when the menu features food you hunt in the woods or fields—as opposed to raising on farms—including wild boar, rabbit, venison and pheasant. Game Week runs through Saturday, Nov. 12. According to the eatery's newsletter, the menu "spans from rustic, earthy recipes to those inspired by meals served at the grand restaurants of the early 19th and 20th...

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Sunday, November 6, 2011

On Cloud Wine: Book signing and Burgundy tasting Tuesday

Posted By on Sun, Nov 6, 2011 at 8:38 PM

Photo: Vintage '59 ImportsWho knew that the genre Memoirs By American Wine Importers would vie for its own Dewey Decimal point? Following in the footsteps, physically and literarily, of trailblazer Kermit Lynch's Adventures on the Wine Route (1988), and then, much later, Neal Rosenthal's Reflections of a Wine Merchant (2008)—Lynch and Rosenthal were onetime partners, later competitors—along comes Roy Cloud and his To Burgundy and Back Again (Lyons Press, 216 pp.). Cloud is the founder and President of Vintage '59 Imports, which, like Lynch's and Rosenthal's outfits, specializes in small-production, grower-made, predominantly French wine "whose common thread is a respect...

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Thursday, November 3, 2011

Tonight: Visiting Chef/Writer Tamar Adler in Five Points, Raleigh

Posted By on Thu, Nov 3, 2011 at 10:39 AM

This evening from 7-9:30 p.m., meet Brooklyn-based chef Tamar Adler on the occasion of her new book, An Everlasting Meal, inspired by M.F.K. Fisher's classic How to Cook a Wolf. Tonight is Adler's only North Carolina appearance. This is a book launch party like you may never have seen before: The event will take place on the patio at the former Bickett Market in Raleigh's Five Points. Expect bluegrass and old-time music; sausages on the grill; sides by the new Pullen Place Cafe; beer tastings from super-local Sub-Rosa; wine poured by the Raleigh Wine Shop; and a whole lot of...

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Catherine - it isn't journalistic practice to include an entire interview in a reported piece, nor is it an obligation …

by Victoria Bouloubasis on With Berries in Demand, Local Co-ops Won't Budge to Support Driscoll's Boycott (Food)

I believe the response that would cater to "affluent consumer demand" would be to only stock local or non-Driscoll berries …

by Liz 1 on With Berries in Demand, Local Co-ops Won't Budge to Support Driscoll's Boycott (Food)

Victoria, Why didn't you post the whole letter carolyn wrote? You are not reporting the story fairly or unbiastly. Catherine …

by KiKi Manone on With Berries in Demand, Local Co-ops Won't Budge to Support Driscoll's Boycott (Food)

People who are boycotting Driscoll need to see the bigger issue here. The fact that there are labor laws in …

by ProDude on With Berries in Demand, Local Co-ops Won't Budge to Support Driscoll's Boycott (Food)

Sorry I missed this. I worked 13 years part-time in pastry production at NSB and knew Jacqueline then (1985-1998). I …

by Sam Marion on On Tuesday, a Longtime Durhamite Celebrates Twenty Years at Ninth Street Bakery (Food)

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Catherine - it isn't journalistic practice to include an entire interview in a reported piece, nor is it an obligation …

by Victoria Bouloubasis on With Berries in Demand, Local Co-ops Won't Budge to Support Driscoll's Boycott (Food)

I believe the response that would cater to "affluent consumer demand" would be to only stock local or non-Driscoll berries …

by Liz 1 on With Berries in Demand, Local Co-ops Won't Budge to Support Driscoll's Boycott (Food)

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