Record #:

27140

Author(s):

Laperruque, Emma

Abstract:

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.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 19, May 2016, p16-19, il, por Periodical Website

Subject(s):

Sustainable agriculture; Restaurants--Raleigh; Chefs--Raleigh

Record #:

21725

Author(s):

Hughes, Leah

Abstract:

Ashley Christensen is one of the busiest chefs in Raleigh. She opened her first restaurant, Poole's, in 2007 and has been a semifinalist for the James Beard Award in 2013 and 2014. Since 2007, she has opened five more venues in Raleigh with three more planned for 2014.

Source:

Business North Carolina (NoCar HF 5001 B8x), Vol. 34 Issue 3, Mar 2014, p6, 8-9, por Periodical Website

Subject(s):

Chefs--Raleigh; Christensen, Ashley

Record #:

29064

Author(s):

Laperruque, Emma

Abstract:

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.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 34 Issue 23, June 21 2017, p13, il, por Periodical Website

Subject(s):

Food trucks--Research Triangle Metropolitan Area; Chefs--Raleigh

Record #:

27100

Author(s):

Currin, Tina Haver

Abstract:

Virgil’s is a new taqueria that opened in downtown Raleigh. Chef Andrew Klamar combines techniques to create traditional Mexican flavors with a southern twist. His fried avocado taco might be that approach’s pinnacle.

Source:

Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 15, April 2016, p23, il Periodical Website

Subject(s):

Restaurants--Raleigh; Chefs--Raleigh

Record #:

19038

Author(s):

Glock, Allison

Abstract:

Ashley Christensen is one of the busiest chefs in Raleigh, but the work she does outside cooking continues to define her. Using her restaurants as urban revitalization methods, Christensen also unites chefs for the Southern Foodways Alliance.

Source:

Garden and Gun (NoCar AP 2 G247), Vol. 7 Issue 1, Feb/Mar 2013, p94-99, f Periodical Website

Subject(s):

Chefs--Raleigh; Urban revitalization--Raleigh; Southern Foodways Alliance