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Thursday, June 27, 2013

Tonight: "A History of Prohibition Cocktails" with Scott Richie

Posted By on Thu, Jun 27, 2013 at 12:43 PM

Jeremy M. LangeThe Corpse Reviver No. Twenty Six at Alley Twenty Six, which specializes in classic cocktails. In last week's DISH issue, we raised a toast to our thriving beer, wine and cocktail culture. We've reached an obsession of Dionysian proportions here in the Triangle, but let's not forget the time when imbibing a fancy beverage wasn't so easy. Tonight, master bartender Scott Richie will present "A History of Prohibition Cocktails" at the main branch of the Durham County Library. INDY readers voted Richie Best Bartender in Durham County in 2010, 2011 and 2012. Former co-owner of Whiskey, he currently...

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Monday, June 3, 2013

Chef Edward Lee to discuss Smoke & Pickles at Fearrington Village

Posted By on Mon, Jun 3, 2013 at 9:54 AM

Edward Lee’s new book Smoke & Pickles should come with a consumer warning label: Exercise caution when starting this book because YOU WILL NOT BE ABLE TO PUT IT DOWN. Beautifully written and designed, the volume is part memoir of how a cocky Korean-Brooklyn kid finds his footing in a culturally diverse neighborhood and food scene, experiencing bittersweet success as a hipster New York City chef before finding his destiny at 610 Magnolia, a Louisville restaurant serving contemporary Southern fare. Fellow English majors who morphed into foodies will be nodding to the many literary references, as well as to...

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Chef Ashley Christensen working on first book

Posted By on Mon, Jun 3, 2013 at 8:00 AM

Ashley Christensen pre-ordered a copy of Smoke & Pickles, a book by her friend Edward Lee, so she could be among the first to read it. “You’re immediately engaged based on what a great storyteller he is,” Christensen says of Lee, who she met a few years ago through the Southern Foodways Alliance. “He’s a brilliant writer. His food is beautiful, thoughtful and bold. Those are things that, in combination, create something very special.” Christensen said she was struck by Lee’s honesty in sharing so many personal stories and how they shaped him as a chef. “As chefs and restaurateurs,...

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