Recent Comments
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.
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.
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
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.