Durham Magazine

Saddle Up

Now that they’ve opened the garage doors to their new brewing facility at 219 Hood St. — and increased their beer production by 1,000% since their nanobrewery days above The Cookery’s Front Room entrance — Ponysaurus Brewing Co. invites you to celebrate with them at a grand opening ceremony October 24 from 4-8pm. Brewery tours […]

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Squash It

The air is getting cooler and the days are getting shorter. Fall is beginning to peek its head from around the turning leaves. As sad as I am to see tomato season go, I am ready for winter squash, heirloom pumpkins, and hearty greens. One of my favorite squash is delicata squash. It’s season is

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October/November 2015

Durham is a city of makers, craftspeople, artists, builders, designers … our creativity knows no bounds. This issue is meant to celebrate just a few examples of the folks who add so much color to the fabric of our community: a potter whose plates are the vehicles for farm-to-table dishes at Piedmont; several Durham Craft

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Stuff We Like: Sushi at Basan, Drinks at Aloft and Oktoberfest at Motorco

Each week, we share – through pictures – what the folks behind Durham Mag have been doing around town. We’re always out and about, just because we love this place; we hope you’ll comment with what you’ve been doing, too! Duke Chapel Associate Editor Amanda MacLaren took a tour of the restoration project at Duke Chapel on Thursday.

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Blessing of the Hounds

On the first Saturday in November each year, the Red Mountain Hounds – a family-oriented hunting club that’s been based in Durham County since 1969 – holds its annual Blessing of the Hounds at Quail Roost Farm, which the public is invited to watch. (The blessing is followed by a “drag hunt,” which means no

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Spirited Spuds

8 medium/large sweet potatoes ½ cup butter 1 cup light brown sugar 1 Tbsp. fresh thyme, chopped ½ cup bourbon (something with which you won’t feel guilty cooking, but still be glad to drink) About an ounce of turkey or vegetable stock ½ to 1 tsp. sea salt Wednesday: Preheat the oven to 350 degrees.

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Stuff We Like: Scratch’s Apple Pie, Bullpin Apparel and Fullsteam’s Cackalacky Pale Ale

Each week, we share – through pictures – what the folks behind Durham Mag have been doing around town. We’re always out and about, just because we love this place; we hope you’ll comment with what you’ve been doing, too! Scratch Bakery Autumn in Durham means festivals, fall foliage and best of all, apple pie at Scratch. Battle

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Latte Art

Ask Leon Grodski de Barrera about Cocoa Cinnamon’s second location, opening this fall, and the coffee shop’s co-founder quickly shifts the focus. “Actually, opening is the least interesting thing that’s happening,” he says. “If you take any one person [involved] and look at their contribution, that is what’s fascinating.” It’s the same approach Leon and

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