Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
42707
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Guadalupe Cafe opened in Sylva in Jackson County in 2004. The eatery's mission revolves around sustainability, Jen Pearson, owner purchased what had been a 1920s era drug store and soda fountain on Main Street to house the current business now selling a creative mix of globally inspired food, craft beer and wines.
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42819
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Statistics indicate about a quarter of new restaurants fail within the first five years of operation. There is, however, a determined group of entrepreneurs , that feel they can see their way through even during a Pandemic. Stories for the following establishments are discussed: Plum Southern Kitchen & Bar in Durham; Vana in Charlotte and Asheville Proper in Asheville
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 40 Issue 11, November 2020,
p46-51
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Record #:
36157
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A forest food spotlighted was the Golden Chantarelle, a variety of fungus. Described in detail were its five hundred year foraging history, distinctive features, and medicinal properties.
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Wildlife in North Carolina
(NoCar SK 431 W54x), Vol. 83 Issue 1, January/February 2019,
p28-31
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Record #:
34374
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Craig Love is the chef and owner of Surf House Oyster Bar and Surf Camp in Carolina Beach. The Surf House has attracted a staff of surfers who have connected the culture of surfing to the hospitality offered at the restaurant.
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36230
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In the midst of highly publicized food safety incidents and the FDA’s more stringent documentation restrictions came companies such as FoodLogiQ. Attesting its effectiveness as a food software consulting company is a Buffalo Wild Wings senior supply professional. This employee reported an almost 90 percent decrease in time spent tracking and managing quality issues since the BWW became a FoodLogiQ customer.
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Record #:
29098
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In the past five years, the Triangle has welcomed a wave of independent pizzerias. Pizzeria Faulisi, which opened in Cary last March, makes itself distinct with its homemade Italian pizza traditions and inventive culinary skills. The owners, Zach and Amber Faulisi, say keeping it simple is the foundation of Italian food, yet one of the trickiest styles to pull off.
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Record #:
34926
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The small town of Clinton hosts an authentic Italian restaurant that pulls out-of-towners away from the highway. Alfredo’s Ristorante Italiano is run by Italian-born Alfred DiPinto, who came to North Carolina for school in the 1980’s. After opening the restaurant in 2010, it has pulled in business to the small town, revitalizing the downtown area and encouraged renovation of the historic buildings.
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Record #:
34965
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Bia’s Gourmet Hardware is a restaurant in Asheboro, North Carolina known for their unique flavors and laid-back atmosphere. Owner Bia Rich, originally from Brazil, has brought in flavors from all over the world and meshed them seamlessly with locally sourced produce.
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36267
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Davidson’s greatest asset, preserve the past while integrating the present, had been charming prospective students and their families since its founding during the 18th century. Evidence of the town’s allure was the profiled restaurant, Kindred. The power extended both ways, as Kindred helped to boost the town tourist trade. In turn, these business owners felt a great pride in being part of the town originally named Davidson College.
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Record #:
37166
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With the same theme as another article in this edition, Susan Stafford Kelly's, “For the Love of Fish,” this article profiles North Carolina companies owned by the same families. Among the forty were Joe Sugar’s of St. Paul’s, founded 1916; Winston-Salem’s Quality Oil, established 1937; Raleigh’s Capitol Broadcasting, founded 1937; Morehead City’s El’s Drive-In, established 1959.
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Record #:
41176
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Green River BBQ, located in downtown Saluda, offers traditional southern cuisine such as barbeque, brisket, fried green tomatoes, hushpuppies, and more. The restaurant, founded by Melanie Talbot, also offers beer on tap from several local breweries.
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Record #:
27181
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An is a Cary restaurant featuring a fusion of Southern and Asian cuisines. An’s menu divides the courses into chapters, together forming a carefully constructed adventure. The spring and summer specialty, created by Chef Francisco Almaguer, is the rhubarb financier with brown butter sorbet, fromage blanc, and pickled fennel.
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Record #:
36291
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Built in 1899, the building once housing the Caffe Phoenix got a new lease on life, courtesy of developer magnates such as James Goodnight. Part of his vision for downtown Wilmington is it becoming the hub for tech startups and companies seeking office space in an urban area.
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Record #:
23106
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Crook's Corner, run by head chef Bill Smith, preserves traditional southern cooking and has done so since 1982. The Chapel Hill-based restaurant is a local favorite and has been nationally recognized.
Source:
Garden and Gun
(NoCar AP 2 G247), Vol. 9 Issue 1, February/March 2015,
p100-105, il, por
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Record #:
23219
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The author discusses his favorite restaurant in New Haven, Connecticut and how he sought to mimic his favorite soup recipe after moving away to Chapel Hill.
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