Victoria Bouloubasis 
Member since Nov 19, 2008

Victoria Bouloubasis 

Victoria Bouloubasis is a freelance food writer.

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Re: “Sustenance and survival: the story of Yamazushi

Charles, to echo Nancy's comment and expand on it, I can tell you that Mr. Yamazawa expressed a similar sentiment. In the most spiritual of Japanese food traditions, a chef won't even cook with garlic, onion or any other root vegetable. Pulling a vegetable from its root is considered killing the plant.

I asked Mr. Yamazawa if he thought printing a soon-to-be vegan concept would deter some current or potential customers, and he said of course -- but with a smile. As highlighted in the story and in Nancy's comment, this is an elegant, personal form of Japanese cuisine that the Yamazawas are excited to share. I hope you do try it. As far as I know, seafood is still a part of the menu. And it is delicious.

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Posted by Victoria Bouloubasis on 05/21/2013 at 6:03 PM

Re: “Vegan? Enjoy pizza again

Lilly's Pizza recently switched to Daiya brand vegan cheese, according to owner John Garrison. It is available at both Durham and Raleigh locations.

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Posted by Victoria Bouloubasis on 10/19/2012 at 12:12 PM

Re: “The Standard and Peccadillo

Since the column published, Peccadillo owner Timothy Neill has informed me that a fine charcuterie offering is in the works.

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Posted by Victoria Bouloubasis on 02/20/2012 at 11:00 AM

Re: “Heirloom taco recipes, handed down to you

David, this is a great piece. Nice job on scoring the recipe, too!

Posted by Victoria Bouloubasis on 10/29/2010 at 7:00 PM

Re: “Where to find N.C. seafood

Thanks to both of you for the added details and information!

Posted by Victoria Bouloubasis on 08/29/2010 at 6:59 PM

Re: “In search of free mulberries

Great idea, Lisa. A friend of mine just made a mean mulberry pie using berries she found in her Durham neighborhood. There's a tree in Carrboro near where I live... I may need to try whipping up something, too!

Posted by Victoria Bouloubasis on 06/04/2010 at 11:51 AM

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