Record #:

21692

Author(s):

Lucas, Jill Warren; Gotwals, Lissa [Photographer]

Abstract:

Southerners love their fried chicken, and it's almost heresy to consider putting a sauce on it or eating it with a knife and fork.However, their savory delight is now being served at some restaurants with honey and other sweet stuff on it and it is sitting atop a waffle! Enter the new menu item--fried chicken and waffles. Lucas describes this new delicacy and some of the restaurants in the Triangle that serve it.

Source:

Our State (NoCar F 251 S77), Vol. 81 Issue 10, Mar 2014, p219-222, 224-225, il Periodical Website

Subject(s):

Cookery (Chicken); Fried chicken and waffles

Record #:

21714

Author(s):

Lucas, Jill Warren

Abstract:

Durham small business Barley Labs makes dog biscuits using spent barley hops from the Fullsteam Brewery as a base. Flavors include pumpkin, all-natural peanut butter, and cheddar, which comes from the Culture Cow Creamery in Durham. Theresa Chu and Scott Baudry have operated their business since 2012. It is among four finalists in 2014 in the national Intuit Small Business Big Game contest, which awards a highly coveted Super Bowl commercial to the winner. Their dog Barley is Chief Inspiration Officer and VP of Quality Control at the business.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 31 Issue 5, Jan 2014, p20, il Periodical Website

Subject(s):

Dog food industry--Durham; Barley Labs (Durham)

Record #:

22265

Author(s):

Lucas, Jill Warren

Abstract:

Elizabeth Sims is currently director of marketing for Tupelo Honey Cafe and also co-author of "Tupelo Honey Cafe: Spirited Recipes From Asheville's New South Kitchen" along with Executive Chef Brian Sonoskus. The restaurant is an iconic Asheville. In recent years, the eatery has opened several other locations, including Charlotte, Chattanooga, and Knoxville. In October a new one will open in Raleigh.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 31 Issue 24, Jun 2014, p20, il Periodical Website

Subject(s):

Tupelo Honey Cafe; Cookbooks

Record #:

27679

Author(s):

Lucas, Jill Warren

Abstract:

Raleigh resident Kaitlyn Goalen is co-publisher and editor of the Short Stack cookbook series. Each entry in the series is devoted to one ingredient and is hand-stiched, containing only 20 recipes. The series has been successful in the saturated cookbook market. Goalen is also the founder of Wild Yonder, a Raleigh based outdoor food-based camp for adults.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 31 Issue 41, October 2014, p24-25 Periodical Website

Subject(s):

Cookbooks; Camps; Editors; Publishers and publishing--Raleigh

Record #:

20799

Author(s):

Lucas, Jill Warren

Abstract:

Morrisville, located in Wake County, is featured in Our State magazine's Tar Heel Town of the Month section.

Source:

Our State (NoCar F 251 S77), Vol. 81 Issue 5, Oct 2013, p38-40, 42-46, il Periodical Website

Subject(s):

Morrisville--Description and travel

Record #:

21917

Author(s):

Lucas, Jill Warren

Abstract:

Historian and chef Michael Twitty has devoted his life's work to exploring the culinary traditions of slaves and how their foodways spread from Southeastern plantations and farms. His work has been recognized by the Smithsonian Institution, Colonial Williamsburg, Monticello, and others.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 30 Issue 34, Aug 2013, p32, por Periodical Website

Subject(s):

Slaves cookery; Twitty, Michael

Record #:

21928

Author(s):

Lucas, Jill Warren

Abstract:

La Farm Bakery was founded in 1999 in Cary as a husband-and-wife operation by Lionel and Missy Vatinet. The bakery makes daily on the premises handmade boules, batards, baguettes, and other choices. Vatinet's love of dough and baking began in his childhood in France. He is the author of the recently published A Passion for Bread: Lessons from a Master Baker.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 30 Issue 44, Oct 2013, p38, il Periodical Website

Subject(s):

Bakers and bakeries--Cary; La Farm Bakery (Cary)

Record #:

21937

Author(s):

Lucas, Jill Warren

Abstract:

Neal McTighe flunked his sophomore Italian class, but when it came to making tomato sauce, he hit the jackpot. He researched the project thoroughly, spent three years in Italy, and finally produced Nello's Sauce. He now has a commitment from Whole Foods, a 27-store South region food market, to stock and sell his sauce. The line of handcrafted tomato sauces is hand-filled by employees into 14- and 25-ounce bottles, but McTighe says he will need to invest in an automated system to keep up with sales. McTighe did continue his Italian studies and graduated with a doctorate in the language at UNC-Chapel Hill.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 30 Issue 45, Nov 2013, p34, il, por Periodical Website

Subject(s):

Tomato sauces--Research Triangle Metropolitan Area; Nello's Sauce; McTighe, Neal

Record #:

22005

Author(s):

Cusick, Claire; Wallace, Emily; Lucas, Jill Warren; Shestak, Elizabeth

Abstract:

Several Indy Week writers visit with candy makers in the Triangle Area and examine (and taste) their wares. They are Escazu Artisan Chocolates (Lucas) and GerDan Chocolates and Brew Chews (Lucas); Popalops Candy Shop (Wallace); Miel Bon Bons (Shestak) and Videri Chocolate Factory (Shestak); Chapel Hill Toffee (Cusick) and Matthews's Chocolates (Cusick).

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 30 Issue 49, Dec 2013, p21-23, 25, 27-29, il Periodical Website

Subject(s):

Candy makers--Research Triangle Metropolitan Area