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 #:
34981
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Travis Myers has become the new head chef at Willow’s Bistro in Winston-Salem, a small restaurant that already has local popularity. While the menu has always centered on Southern favorites, Myers has brought in new ideas to freshen up the dishes, which has made the restaurant’s business double since he began.
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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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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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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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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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27044
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The Triangle’s food community continues to thrive and expand, as does its national acclaim. Buying and eating locally is becoming easier as farmers markets and food trucks continue to pop up, and organic food education spreads. Craft breweries and cold-press juice bars have also infiltrated the Triangle.
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29043
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Shannon Healy is the owner of the Durham bar, Alley Twenty Six. The bar was recently expanded to include a new food program called “farm-to-sip.” The program offers unique pairings of cocktails and snacks in an upscale environment.
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29064
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Steve and Sam Goff are owners of the new food truck, Brinehaus Meat and Provisions. The couple culminated one of the most vibrant food scenes in the state before moving to Raleigh in 2015. The Goffs operate their food truck using sustainable energy from solar panels, and plan to collaborate with chefs to cook for the homeless.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 23, June 21 2017,
p13, il, por
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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.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 14, April 2017,
p17-18, il, por
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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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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 #:
24833
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Various Indy Week writers share a number of good and bad New Year’s resolutions to make for 2016. The resolutions are for personal health as well as for improving the Triangle Area community.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 32 Issue 52, December 2015,
p8-15, il, por
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Record #:
27057
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INDY Week has some New Year’s resolutions to make the Triangle better. They resolve to take more advantage of Raleigh’s downtown activities, take the bus to work, eat at local farmers markets, rely less on smartphones and social media, abolish the ABC, and legalize weed.
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Record #:
29062
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The mobile food business is rapidly growing in the Triangle area, with more than a hundred food trucks in Durham County alone. This is a review of the top ten food trucks in the Triangle including the newest truck, Brinehaus. The menus feature innovative takes on dumplings, taquitos, sandwiches, and more.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 23, June 21 2017,
p10-12, por
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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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