Eat & Drink
While we’re celebrating traditions, I thought I’d share my newest – Recovery Yoga with Anna Cordova at Fullsteam Brewery. Every Sunday at 10:45 a.m. (I do my very best to get there five minutes early to find a good spot) 20 to 30 people join together for this donation-based class, […]
When Chef Mike Lee opened M Sushi last January, little did we know it was just the beginning of his ingredient-focused ventures. The restaurant highlights seafood and sushi, and is the realm he has most experience in as the chef at Raleigh’s Sono. “If you ask any sushi chef, their […]
Still need plans for New Year’s Eve? Whether you’re looking for gourmet food, drinks and dancing, or just a chill place to clink glasses with friends, this compilation includes plenty of great options for welcoming 2017 around Durham and Chapel Hill. New Year’s Eve Brunch at The Nasher Cafe Start […]
Why is Champagne (the real thing from the region one hour east of Paris) the gold standard? It’s not just meticulous selection, extended aging and a reputation to defend. It’s all about that chalky soil, which produces thin, astringent, fairly nasty still wines, but the finest sparkling wines the world knows. […]
Looking for a high-quality alternative to French Champagne? Many other estates within France itself, not to mention Spain, Germany, United States and even England are making just that! Ferrari, located in Trento, Italy, has been making “Metodo Classico,” (Italian for “Methode Champenoise” whereby the second fermentation to produce the bubbles […]
Gold Standard By Harvest 18 General Manager Josh Lindsey and alumni bartender Charlie Hyland 1.5 oz. North Carolina’s own Seventeen Twelve Bourbon 0.75 oz. honey syrup (equal parts honey and boiling water, chill) 0.75 oz. housemade limencello (recipe below) Add together over rocks. Mix with a stir straw. Garnish with […]
Many people shy away from Bordeaux reds because they think they’re overpriced. But the selective work of Daniel Johnnes and Michael Skurnik Imports help bring about the world of affordability. Like anywhere else, there are hits and misses – but today’s wine, from the region of “Castillon-Côtes de Bordeaux,” is […]
(1) Regional Grand Taste Couldn’t get enough of Grand Taste last year? This year, we’ve added a regional equivalent to the line up. Sample local delights at the original Grand Taste Thursday, April 20 – then expand your culinary horizons to encompass the whole southern region at our Regional Grand Taste […]
Harvest Soup I often use extra virgin olive oil to finish my puree soups as it keeps the richness and viscosity without the heaviness of cream. By The Boot Chef Rob Kinneen (Makes 2 quarts, or 8 bowls) 2 oz. canola oil ½ an onion, roughly chopped (5 oz.) 2 […]
Originally from Wisconsin, Chef Jason Cunningham’s parents moved to the area in 1996, with Jason following soon after to live with them and save money to go to culinary school. In March 2001, after finishing school, he started as a line cook at the Washington Duke. A month later, he […]
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