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Thursday, December 1, 2016

Raleigh Fixture Helios Closes, Spot to Reopen Next Year Via the Folks at Jose and Sons

Posted By on Thu, Dec 1, 2016 at 10:42 AM

Helios officially closed its doors yesterday after fourteen years in business. Today, the keys were handed over to trio behind Jose and Sons, brothers Hector and Charlie Ibarra, and chef Oscar Diaz. The once beloved downtown coffee shop opened in 2002, abruptly closing in 2014 before it was purchased and reworked by the Tuscany Construction Group in late 2015 under the same name. Its most recent iteration had become a mishmash of mediocre cafe sandwiches and subpar lattes as locals lamented the loss of their cozy neighborhood cafe. The local real estate group still owns the building, but...

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Wednesday, November 2, 2016

Despite Enhanced Federal Nutrition Standards, Local Parents Are Unhappy With Public School Meal Programs

Posted By on Wed, Nov 2, 2016 at 4:37 PM

In the last decade, school nutrition has become a political battleground and a huge part of the presidential administration’s health initiatives. But as evident at a Durham event last week, parents, nutritionists, and school management are frustrated with current standards. Powe Nutrition Working Group held a panel discussion last Wednesday that was open to the public. The group of parents from Durham’s E.K. Powe Elementary coalesced around shared frustrations over the nutritional value and quality of food served to their children at school. One major quip: donuts for breakfast. “We were finding ourselves frustrated when we were dropping them off...

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Friday, October 21, 2016

Food Youth Initiative Hosts Closing Reception at the Carrack on Friday

Posted By on Fri, Oct 21, 2016 at 11:18 AM

Reframing Food Youth Presentations Friday, October 21, 7-9 p.m. The Carrack Modern Art 947 East Main Street, Durham With chef-driven narratives dominating food dialogue, it is refreshing to hear another perspective, especially one coming from the next generation of foodies. At the Carrack tonight, the Reframing Food photography exhibit closes with a reception featuring a talk from young artists and activists. But as we highlighted in our Fall Guide, the members of North Carolina Food Youth Initiative are not your average foodies. The photos hanging on the Carrack's freshly painted white walls show personal, difficult, and celebratory moments in our hidden...

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I Went to the State Fair and Ate Fried Jell-O So You Don't Have To

Posted By on Fri, Oct 21, 2016 at 8:04 AM

When I say I love the North Carolina State Fair more than most people, I don’t mean “more than most people do,” though that’s certainly true. I like the State Fair more than I like most people. I would happily live as a hermit the rest of the year in exchange for those few noisy, dusty, greasy days of mid-October. I also really, really love junk food. My physique indicates as much. The more ill-advised a snack sounds, the more likely I am to consume it. The State Fair is rife with creative treat opportunities, and I gleefully accept its...

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Monday, October 3, 2016

Two Food Trucks Earn Sustainable Certification by Community Group Don't Waste Durham

Posted By on Mon, Oct 3, 2016 at 5:11 PM

As Durham’s restaurant scene continues to flourish, so do its food trucks. But with that comes buckets and buckets of waste. The mobility of food trucks encourages the use of disposable materials—plates, napkins, plastic cutlery—that often end up in landfills. Don’t Waste Durham, a community organization focused on reducing consumer waste, is working to combat this problem with a new program. Yesterday, DWD launched a Sustainable Sunday series at Fullsteam Brewery and unveiled its Sustainable Food Truck certification program. The organization certified two food trucks, Caffé Bellezza and Chez Moi Bakery. Both trucks met the DWD’s requirements: 100% compostable...

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Friday, September 30, 2016

A CNN Hero Talks Solutions to Food Access at the First-Annual Carolina Food Summit

Posted By on Fri, Sep 30, 2016 at 6:24 PM

On Wednesday and Thursday, the first-annual Carolina Food Summit in Chapel Hill gathered together a group of at least one hundred community leaders, writers, professors, business owners, chefs, and others to talk about the state of food in North Carolina. Among the forty speakers invited to share their solutions for a broken food system was 2015 CNN Hero Reverend Richard Joyner. At the Conetoe Missionary Baptist Church in Edgecombe County, Joyner channels support for and from his congregation and local community through food. “About ninety-seven percent of the things that challenge us could be answered through food,” Joyner insists. Reverend Joyner was...

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Wednesday, September 28, 2016

Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee

Posted By on Wed, Sep 28, 2016 at 4:34 PM

M Kokko 311 Holland Street, Durham Chef Michael Lee wants you to feel cozy in M Kokko. His new Korean fried chicken concept opened yesterday. The space shares a backdoor with M Sushi, Lee's basement restaurant that opened to high praise just earlier this year. Offering a mere twenty seats and five menu items, M Kokko is no wider than a shopping aisle at Target, and half its length. Slate-colored walls and exposed wooden ceiling beams give a clean backdrop to one piece of functional decor: a colorful chalkboard menu that includes a chicken sandwich, ramen, a rice bowl, "KFC"...

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Monday, September 26, 2016

Pie Pushers Finally Opens a Pizzeria in Downtown Durham

Posted By on Mon, Sep 26, 2016 at 4:35 PM

A city isn’t a real city until the smell of pizza bubbling in an oven overwhelms even the messiest fumes from downtown construction sites. Well, we’ve hit the big time, Durham. Pie Pushers officially opened a pizzeria downtown at 11 a.m. today, where you can finally get a single slice for lunch and much more. Anticipating crazy lines, I raced over there by 11:02 with INDY Week colleague Allison Hussey. She caught a whiff of our lunch before I did. But once the smell of melting mozzarella hit my nose (a Greek one, with olfactory senses trained in Jersey), I...

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Friday, September 23, 2016

UNC's The Meantime Coffee Co. Celebrates Two Weeks of Student-Run Business

Posted By on Fri, Sep 23, 2016 at 11:26 AM

This past Wednesday in Chapel Hill, I drank a twenty-ounce cup of iced coffee in five minutes flat, record time. The coffee beans were packaged by Carrboro Coffee Roasters just down the road, sourced from Nicaragua, and appropriately named “Un Regalo de Dios,” or a gift from God. My iced coffee was earthy and smooth, bitter and sweet—a coffee that few people would want to chew gum after drinking. And, it packs an unexpected kick. This proves necessary for a college student like me. Thankfully, I purchased this cup of coffee in between classes at UNC’s newest coffee joint: The...

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Monday, August 29, 2016

After Italy's Earthquake, Il Palio Will Donate Proceeds From Two Fundraiser Dinners This Week

Posted By on Mon, Aug 29, 2016 at 2:22 PM

For the past two years, Il Palio has sent executive chef Teddy Diggs to Italy to master classic techniques, bring back traditional recipes, and scout the best ingredients. He was directly involved in the latter in July, when he hiked the majestic mountains of Norcia at the southeastern edge of Umbria with the Chapel Hill restaurant's local truffle hunter. "You could see so far and it was so beautiful," Diggs recalls. "But now, with the earthquake, so much has been destroyed." Norcia, birthplace of St. Benedict, was reduced to rubble when a magnitude 6.2 earthquake struck Italy before dawn on...

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Saturday, August 20, 2016

Raleigh's Chad McIntyre Leads Mission to Aid Flooded Louisiana Hometown

Posted By on Sat, Aug 20, 2016 at 11:36 AM

Last Friday night, Chad McIntrye called his mother in Baton Rouge to confirm that she was safe from rising flood waters. She insisted she was, but just twelve hours later she woke to find her home filling with murky water. “My mom is not an early riser, so when the phone rang a six o’clock I knew there was a problem,” says McIntyre, owner of Raleigh’s Eco-Tech Draft Systems and former chef at the now-closed Market Restaurant. “She thought she was high and dry and fine, but by morning she was being evacuated.” Members of the Raleigh food community are...

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Friday, August 19, 2016

Bon Appètit Magazine Sings the Praises of Four Local Favorites

Posted By on Fri, Aug 19, 2016 at 3:20 PM

Four local restaurants have made this year's Bon Appètit "Best" lists and we couldn't be prouder. Catch up on the details with our past INDY coverage. "The Best New Bakeries in America 2016" BOULTED BREAD Earlier this year, we declared Raleigh's Boulted Bread the "best place to get excited about bread" if merely for its bialy (which is no doubt inspired by co-owner Fulton Forde's stint at Asheville's best bialy peddler, Farm and Sparrow). BA highlights its in-house-milled flour and croissants. In 2014, INDY dug deep into Boulted Bread's slow rise to become a favorite neighborhood bakery, for both residents...

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Friday, August 12, 2016

With Berries in Demand, Local Co-ops Won't Budge to Support Driscoll's Boycott

Posted By on Fri, Aug 12, 2016 at 2:05 PM

This week, community members supporting farmworkers organized a small letter-writing campaign asking the Durham Co-op Market and Carrboro’s Weaver Street Market to boycott Driscoll’s berries and remove the product from their shelves. According to managers at each store, the Durham Co-op received at least two dozen letters from customers, while Weaver Street received eight, four of which were from co-op owners. The boycott is a result of at least three years of farmworkers publicly rallying against unfair treatment in Driscoll's fields, both in the United States and Mexico. Workers are asking customers and stores to boycott all of Driscoll's...

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Friday, August 5, 2016

Where to Worship on National Oyster Day

Posted By on Fri, Aug 5, 2016 at 9:06 AM

Oysters make ambivalence impossible. If you’ve had them, it’s either love or hate. I worship. I love to suck them from the shell, plain and raw, holding the liquor (oyster juice) in my mouth for as long as I can. I even chew to prolong the taste and texture. Of the shellfish, oysters are the grittiest. A hastily shucked oyster often contains sand, bits of shell, and hard points in an otherwise delicate body of flesh. To eat one, you have to get dirty, grasp the jagged outer shell, and let juice slide down your palms in the process. Oysters...

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Tuesday, July 26, 2016

Chef James Clark Leaves Crossroads, Kickstarts Campaign to Open Postal Fish Company Next Year

Posted By on Tue, Jul 26, 2016 at 3:13 PM

Customers in the elegant dining room of Crossroads at The Carolina Inn may not have noticed anything out of the ordinary lately. But Chef James Clark isn’t running the kitchen of the landmark dining institution in Chapel Hill these days. In late June, Clark ended his nearly four-year tenure as executive chef. That same day he announced that he would leave to open his own eatery, Postal Fish Company, in Pittsboro in 2017. (Tentative plans are to refurbish the vacant post office off Hillsboro Street.) Executive sous chef Bill Hartley, who started working with Clark nine years ago in Myrtle...

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Monday, July 25, 2016

Downtown Cary Rising: La Farm Plans Expanded Bakery in Town Center

Posted By on Mon, Jul 25, 2016 at 1:34 PM

Cary's beloved La Farm Bakery is set to open an expanded space in the downtown center, allowing much-needed room for more production. Slated to open this winter at 220 West Chatham Street in the Sorrell Building, the 16,000-square-foot facility will feature an open-air kitchen that allows patrons to watch artisan bakers mix, shape, and bake breads by hand. “This will allow our customers a new way to connect with their bread,” says French master bread maker Lionel Vatinet, who co-owns the business with his wife, Missy. Missy reassures that there will be no changes to their current location at 4248...

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Tuesday, July 12, 2016

This Week, Erik Lars Myers and Sarah H. Ficke Bring a Second Edition of North Carolina Craft Beer & Breweries to Chapel Hill and Raleigh

Posted By on Tue, Jul 12, 2016 at 4:50 PM

In 2012, Erik Lars Myers and Sarah H. Ficke published North Carolina Craft Beer & Breweries, a loving portrait of the state’s then-emerging beer culture, its history, and profiles of its major players. Back then, the book included only 45 breweries. Since it was published, the number of breweries in the state has grown more than three-fold (including Myers’ own Mystery Brewing Company, which opened in Hillsborough in 2012).    Myers, the longtime president of the North Carolina Craft Brewers Guild, and his wife, Ficke, an assistant professor of literature at Marymount University, went back to the well for...

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Monday, July 11, 2016

On Tuesday, a Longtime Durhamite Celebrates Twenty Years at Ninth Street Bakery

Posted By on Mon, Jul 11, 2016 at 5:47 PM

If you frequent Ninth Street Bakery in downtown Durham for your morning coffee, you’ve likely been greeted as “darling” or “sweetheart” by Jacqueline Wilkins. Depending on how long you’ve been self-identifying as a Durhamite (as Wilkins does), this might have been your morning routine for two decades. “The people I see every day, I’ve seen for twenty years,” she says. “A lot of the workers downtown, I’ve known them since they got their jobs.” Tomorrow, Ninth Street Bakery recognizes Wilkins’s twenty-year tenure. Owner Ari Berenbaum began telling regulars last week to come in on Tuesday for special celebratory treats....

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Wednesday, June 22, 2016

Morgan Street Meltdown: Hadley's Is for Sale After Less Than Four Months in Business

Posted By on Wed, Jun 22, 2016 at 3:38 PM

Easy come, easy go? In January, longtime downtown Raleigh restaurant and bar The Borough shocked regulars with the news that it would close in early February after a decade as a Morgan Street hotspot. Owner Liz Masnik yielded the space to Hadley’s, a sandwich shop and cocktail spot. For Hadley’s, the turnaround time was a quick one, with soft openings even before March could begin. And now, less than four months later, Hadley’s—restaurant, bar, business, and all—is for sale for $120,000. “The fact that Kevin and I bought The Borough and shut it down made a lot of people mad,”...

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Thursday, June 9, 2016

At Farm to Fork, Former Obama Chef Sam Kass Serves Up Far More than Just Food

Posted By on Thu, Jun 9, 2016 at 1:15 PM

At the start of Farm to Fork’s dinner on Saturday at The Durham Hotel, as wine fizzed and jazz hummed, guests looked around the lobby for two things: the server carrying the platter of one-bite, open-faced tomato sandwiches, and Sam Kass. No offense to the sandwiches or the next day's big picnic, but it is safe to say that Kass was one of the most anticipated aspects of this year’s Farm to Fork. He has worked as the White House’s senior policy advisor on nutrition, the executive director of the First Lady’s Let’s Move! campaign, and the personal chef to...

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Wednesday, June 8, 2016

Chef Shuffle: Piedmont's Greg Gettles Heads to Charleston, The Boot's John May Moves to Piedmont

Posted By on Wed, Jun 8, 2016 at 8:47 AM

A year will do it for Greg Gettles, the young executive chef at Durham’s revitalized Piedmont. He stepped into the role early last June, and this week will mark the end of his remarkable run in Durham. The longtime Raleigh resident and Umstead alumnus is headed to an as-yet unannounced gig in Charleston, South Carolina. Durham native John May, who led the kitchen at The Boot until last week after a long tenure at Kinston’s Chef & The Farmer as chef de cuisine, will take Gettles’ post August 1. “We knew when Greg came here that he was a talent...

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Monday, June 6, 2016

North and South Carolina Chefs Convene to Boost the Jamie Kirk Hahn Foundation

Posted By on Mon, Jun 6, 2016 at 5:55 PM

Collaboration for common good was certainly on the menu Saturday night when the Jamie Kirk Hahn Foundation convened a group of celebrity chefs to prepare its summer fundraiser dinner. The meal—served under a tent and amid distant thunder on the elegant grounds of the Sall family compound in Cary— attracted more than one hundred supporters. It seemed that nearly everyone had a direct connection to Nation Hahn, the gentle convener who draws strength and motivation from his late wife, the foundation's namesake. Attendees paid $100 each (or $150 per couple) to enjoy an extended happy hour and six-course supper. The...

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Durham's Respite Cafe to Close in Late June Near Brightleaf Square

Posted By on Mon, Jun 6, 2016 at 2:15 PM

Bryan Diver is brewing a Moroccan mint tea as a stream of cars speed by the Respite Cafe’s wide Duke Street windows. A half-dozen customers are immersed in their laptops. Six minutes passed, and he finally poured the tea over ice. “I’m going to miss it,” says Diver, who has worked here three years. “The customers, my colleagues.” On a calendar in the employee area of the cafe, each day is marked with an employee’s initial. On Saturday, June 25, there's a “B”—that's Diver.  “I’m the one who’s going to turn out the lights,” he says. After four and a half...

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Friday, June 3, 2016

Want to Support Roy Cooper and Hang with the State's Best Chefs, Brewers, And Bartenders? That'll be $1,000.

Posted By on Fri, Jun 3, 2016 at 6:10 PM

Farm to Fork—one of the Triangle’s best annual collections of chefs, artisans, and farmers—happens this weekend. But for an encore that expands the geographical borders and raises money to upend Pat McCrory from the gubernatorial seat, you’ll need to free your Thursday night and $1,000 in your budget. Chef and charity powerhouse Ashley Christensen and philanthropist and wine- and art collector Eliza Kraft Olander have teamed to present a masterful suite of chefs, bartenders, brewers, and sommeliers at Kraft’s North Raleigh estate Thursday, June 9. Billed as a “tasting reception,” the event is a fundraiser for Roy Cooper’s governor...

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Thursday, June 2, 2016

Standard Foods to Close for Six Weeks, Naming New Chef As Early As Next Week

Posted By on Thu, Jun 2, 2016 at 12:46 PM

The saga of Standard Foods—the vaunted Raleigh restaurant that has gone from James Beard Award nominee to troubled Raleigh restaurant without a head chef in a matter of three months—continues apace. This time, Standard Foods will be closed for at least six weeks, according to owner John Holmes, while a still-unannounced new chef builds a new menu and staff. “We’ve got someone that is going to take over the kitchen, and we’re going to take six weeks to get it all dialed in and hire new back-of-the house folks. It will be an entirely new approach to the menu,” says Holmes....

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Twitter Activity

Most Recent Comments

Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

by Charlie Reece on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Sounds great....but the picture here by Allie Mullin, WTH?!?!!?
Why is the empty spot on the plate facing forward? …

by ZZ on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

311 Holland St, Durham, NC 27701

by w3bshark on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Is this restaurant open now? What is the address? Can't find it on google maps.

by American Village on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

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)

Comments

Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

by Charlie Reece on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Sounds great....but the picture here by Allie Mullin, WTH?!?!!?
Why is the empty spot on the plate facing forward? …

by ZZ on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

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