Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for Laperruque, Emma
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Record #:
24064
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Southern Season, a gourmet superstore in Chapel Hill, celebrates its fortieth anniversary this year. The store is known for its spice, cheese, and coffee selections, as well as the cooking classes it offers each year.
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26737
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Short Street Cakes opened business on Haywood Road in Asheville. The previous owner Jodi Rhoden started making cakes in 2006 for friends, but when she realized she had a high demand for her cakes she decided to open a business. Rhoden published a cookbook in 2011 based on recipes and stories from across the South.
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27026
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Rose’s Meat Market and Sweet Shop in Durham butchers three or four pigs each week to make food like whiskey breakfast sausage, chorizo, and smoked pork chops. The bones are used in stock for ramen noodle dishes, a popular weekly lunch special. Rose’s rotates its ramen every three weeks and doesn’t repeat a recipe for an entire year.
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Record #:
27066
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Tony Ursone is a bartender at Bittersweet, a drink-meets-dessert destination in downtown Raleigh. Some of the drinks he makes uses rizzo bitters and gin, both of which are made from local North Carolina companies. Other local bars Tony suggests are Ruby Deluxe and the Foundation.
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Record #:
27090
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Top of the Hill is a popular microbrewery in Chapel Hill. April Blues Day, their alternative to April Fools’ Day, celebrates the annual return of the town’s signature seasonal beer, Blueridge Blueberry Wheat. The beer is winner of the World’s Best Flavored Wheat Beer, and is a Carolina Champion of Beer.
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27140
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Owner and head chef Teddy Klopf opened the new restaurant Provenance in downtown Raleigh last February. The food is sourced almost exclusively from North Carolina. Klopf stresses the importance of food accessibility and agriculture, and believes that serving local food needs to be the norm.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 33 Issue 19, May 2016,
p16-19, il, por
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Record #:
27157
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Raleigh’s Soo Café is a Korean restaurant known for its Korean fried chicken, and other dishes such as kimchi, galbi, and bibimbap. The soy-garlic sauce, created by owner Young Jo, is the most popular sauce to pair with their famous fried chicken.
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Record #:
27180
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Andrea Reusing, and award-winning chef, embraces local, seasonal ingredients and advocates for food policy change. She opened Chapel Hill's Lantern in 2002, a restaurant which blends Asian and North Carolina flavors. Reusing's most recent endeavor at The Durham Hotel reinforces her commitment to neighboring farmers and producers.
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Record #:
27271
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A new gin club has been meeting at Bittersweet bar in downtown Raleigh. Lewis Norton, manager of Bittersweet’s drink program, leads the gin club. Members of the club taste new varieties of gin, learn about distilling techniques and ingredients.
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Record #:
27408
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In Halifax, North Carolina, Glenn Wilson opened a restaurant in 2015 called The Hen & Hog to try to revitalize the community. The restaurant serves original dishes with southern influences, and seems to have had a positive influence on the community of Halifax so far.
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Record #:
28494
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Among the many legacies of World War II were several long running bakeries established by military veterans . Three popular examples are Asheboro’s Central Bakery, High Point’s The Sweet Shoppe Bakery, and Goldsboro’s Mickey’s Pastry Shop.
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Record #:
28497
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In 2006, Chef Aaron Vandemark opened the restaurant Panciuto in Hillsborough, North Carolina. Each dish on Panciuto’s menu is sourced from neighboring farms, artisans, and friends, and Vandemark makes sure that these people are acknowledged and known.
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Record #:
28776
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Standard Foods restaurant re-opened in Raleigh after much hype and many delays. The restaurant focuses on sustainable and local food, and serves as a grocery store, butcher shop, and bar.
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Record #:
28974
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Living Kitchen, a Charlotte restaurant with two new locations in Raleigh and Chapel Hill, offers a massive menu of vegan food. Opened by Juliana Luna in 2010, the health food is mostly raw and does not contain animal products, soy, GMOs, or gluten.
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Record #:
29009
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Viceroy, owned by BJ Patel, is an Indian-British pub and restaurant in downtown Durham. Viceroy began as an Indian food truck, but recently moved into the building next to Bull McCabe’s Irish Pub. Viceroy’s menu uses a fusion concept to blend international flavors and create modern versions of traditional dishes.
Source:
Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 14, April 2017,
p17-18, il, por
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