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Wednesday, July 28, 2010

UNC Alum Darryl Pierce scores T.V. gig as contestant on MasterChef

Posted By on Wed, Jul 28, 2010 at 9:32 AM

Last night, celebrity chef Gordon Ramsay introduced the United States to his new Fox reality series, MasterChef. Among those who will be featured on the series is UNC-CH alum Darryl Pierce (broadcast journalism, 2003), my chatty geology lab partner from sophomore year. A competition for home cooks with aspiring culinary ambition, the show, already a hit in Australia and the UK, airs Tuesday at 9 p.m. In true reality TV fashion, Ramsay drops the F-bomb and makes a grown man cry because he forgets to add salt to his mac-and-cheese in the first episode. But for the winner, $250,000 and...

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Tuesday, July 27, 2010

Where to find N.C. seafood

Posted By on Tue, Jul 27, 2010 at 11:09 PM

Courtesy of Jason Stegall, Southport Seafood CompanyFresh N.C. shrimp. Among the blessings we can count during this summer of record-breaking heat is that, so far, our coastal waters remain untouched by the oil that spilled for months into the Gulf of Mexico. That means, we can count on a steady supply of fresh, summer seafood. And in the Triangle, we can buy from local providers who bring it from the NC coast to our plates. Our shores boast an offering of everything from in-shore seasonal fish like Spanish mackerel, migratory grouper that swims in, flounder from our marshlands and a...

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Sunday, July 18, 2010

New Neptune's Parlour Cools It Down with Basil Gin Rickeys

Posted By on Sun, Jul 18, 2010 at 3:49 PM

Jane Hobson SnyderFresh basil, ready for muddling.One too many 98-degree days? Dive down deep—underground, that is—to Neptune’s Parlour, which just opened last week at 14 W. Martin St. in Raleigh, between Fayetteville and Salisbury streets. Just a few doors down from the new Capital Club 16, the subterranean Neptune’s is the first of three floors to open in what will be the long-awaited renaissance of Kings Royal Barcade. Last night’s drink specials included a masterful Basil Gin Rickey in a mason jar: Fresh basil muddled with simple syrup, then Tanqueray, topped off with soda water ($7). It tasted like that...

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"Incredibly racist" strikes me as a bit harsh (not to mention a bit simplistic)
http://www.huffingtonpost.com/danielle-cadet/once-you-go-black_b_5198599.html …

by p80n on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

Sure. It's because it refers to a well-known racist stereotype.

by Brian Howe, INDY managing editor for arts & culture on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

Ok INDYWEEEK, help is understand why "once you go black" is "incredibly racist?"

by ksmtundu on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

This is the best sauce known to man

by Laura gerrard on Cackalacky debuts new Sweet Cheerwine Sauce (Food)

It's 3211 Old Chapel Hill Rd.

by Allen Kennedy on Erstwhile Raleigh Landmark Finch’s to Reopen in Durham in July (Food)

Comments

"Incredibly racist" strikes me as a bit harsh (not to mention a bit simplistic)
http://www.huffingtonpost.com/danielle-cadet/once-you-go-black_b_5198599.html …

by p80n on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

Sure. It's because it refers to a well-known racist stereotype.

by Brian Howe, INDY managing editor for arts & culture on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

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