A Day at the Derby at Washington Duke

Washington Duke Inn & Golf Club to host its second annual A DAY AT THE DERBY

Saturday, May 3 from 11am until 7pm with a variety of offerings

Join in the fun and excitement of Derby Day at Durham’s Washington Duke Inn & Golf Club. Savor Triple Crown cocktails and trophy-winning fare in a Derby-worthy atmosphere for the pre- race, the “Run for the Roses,” and post-victory revelry in the Fairview Dining Room and Bull Durham Bar.

Best to make your reservations early (see the agenda below) and then sit back and plan your best Derby headwear…after all, isn’t hat couture something to sport and spy on at the Derby…in addition to the horses, of course.

11:00 am – 7:00 pm: Kentucky Derby broadcast on TVs in Bull Durham Bar and Fairview Dining Room

10:30 am – 2:00 pm: Derby Day Brunch

2:30 pm – 4:30 pm: Hats and Gloves Derby Afternoon Tea

5:30 pm – 6:30 pm 6:24: pm Derby Dinner at Dusk (three courses, $35)

Make reservations at OpenTable.com and for more information call, 919-493-6699

Photo courtesy of Washington Duke Inn & Golf Club

Photo courtesy of Washington Duke Inn & Golf Club

 

Gregoria’s Cuban Steakhouse will Host Grand Opening Celebration

Gregoria’s Cuban Steakhouse will Host Grand Opening Celebration April 4 with Nine-Piece Band, Drink Specials and Complimentary Food!!

Photo courtesy of Gregoria's Facebook page

Photo courtesy of Gregoria’s Facebook page

After a little more than a year without noshing at Gregoria’s Cuban Kitchen, the new-name reincarnation, Gregoria’s Cuban Steakhouse, had a soft opening in January but is now set for its community grand opening on Friday, April 4 from 6pm to 8pm, with free food, festive music fromOrquesta la Calve, a nine-piece salsa tribute band, and demos from professional salsa dancers. For the grand opening event, a variety of appetizer and dinner menu items will be made into complimentary hors d’oeuvre portions so guests can taste a wide selection of the Cuban fare. Additionally, guests can enjoy all-day $2 mojito, sangria and draft beer specials. RSVP is required to attend: Gregorias@boltpr.com

I ate there not too long ago and the new menu and venue does not disappoint and there were numerous diners considering it was a Tuesday evening. And I was happy to see the big round table still present … it makes for good conversation while seating eight. An exciting addition once the finer weather arrives will be the new outdoor patio that can seat 70.

“We are thrilled to bring the taste of Cuba to the Triangle and celebrate our grand opening with members of the community,” said Fares Hanna, Gregoria’s Cuban Steakhouse owner. Cuban cuisine is a fusion of Spanish, African and Caribbean influences, and our menu combines these for perfectly seasoned flavors.”

Gregoria’s Cuban Steakhouse is located at 2701 Hillsborough Rd. in Durham and is open Tuesday through Saturday from 5 to 10 p.m. and Sunday from 5 to 9 p.m. Brunch is also served on both Saturdays and Sundays between 10:30 a.m. and 2:30 p.m. To learn more, visit www.gregoriascubansteakhouse.com or follow on www.facebook.com/GregoriasCubanDurham or Twitter at @gregoriasdurham

Happy Eating

Johanna

City Barbeque kicks off Grand Opening with BBQ Sauce Competition

City Barbeque Calls On Triangle ‘Que Enthusiasts

To Submit Their Best Sauce Recipes

City Barbeque

Award-Winning Barbecue Restaurant Celebrates April 12 Grand Opening

With Search For Triangle’s Best Barbeque Sauce  

City Barbeque will host the Triangle Barbeque Sauce Contest to crown the Triangle’s ‘que sauce master as part of its grand opening celebration on Saturday, April 12.  Contestants have until Monday, March 31 to send their tastiest recipe and contact information (name, phone number and email address) to saucecontest@citybbq.com. Finalists will be notified by Friday, April 4. The actual grand opening is 11am-5pm at 1305 Kildaire Farm Road, Cary, NC 27511. You can enjoy live music and BBQ samplings throughout the day.

brisket-shadow

A panel of Cary celebrity judges, along with grand opening celebration attendees, will then let their taste buds be the judge and vote for one original recipe, presented on the barbeque joint’s hickory smoked pulled pork, as the Triangle’s best barbecue sauce. The sauce tasting contest begins at 1pm with the winner announced at 5pm.

“We built City Barbeque on the talents of our award-winning barbeque competition team, so we can’t wait to see what the Triangle cooks up in our barbeque sauce contest,” said Rick Malir, founder. “This is a great chance for amateurs and pro’s alike to put their sauce to the test and earn bragging rights as the Triangle’s top sauce master.”

City Barbeque Building

The grand prize winner will receive a trophy, $350 City Barbeque gift card and possibly have their creation join the ranks of other world-class sauces on City Barbeque’s menu. Second and third place prizes will also be awarded. For more information on the sauce competition and City Barbeque’s April 12 grand opening celebration, visit http://www.citybbq.com/cary/ (Check the website for tips on winning!)

city b menu

And just in case you’re wondering, all sauce recipes will be prepared by City Barbeque staff to ensure food safety.

Go on, Get Sauced!!

Happy Eating!

Johanna

Second Annual Flora and Food Truck Series

Fairview Garden Center to host second annual local food and local plant series on the following Saturdays…March 29, April 19 and May 17 …11am – 2pm

With local weather warming up to the 70s for Saturday, get out your gardening gloves, whet your appetite and then head to the Fairview Greenhouses & Garden Center, Inc. for the second annual “Flora and Food Trucks” series beginning this Saturday, March 29 (and Saturday April 19, and Saturday May 17) from 11:00 AM to 2:00 PM at 8224 Holly Springs Rd. in Raleigh. The Fairview Garden Center hours of operation are 9 AM to 6 PM Monday through Saturday, Sundays 1 PM to 5 PM

The Flora and Food Trucks series promotes the idea that local food and local plants go hand in hand. Event attendees will have the opportunity to attend classes on vegetable gardening, herbs, perennials and container gardening.

florafoodtruck_spr14

“Last year was a great success!” says Susan Tower of Deliicious, “What a beautiful atmosphere to bring friends and family to enjoy local food!”

“With the winter we’ve had, everyone should be anxious to come out, get some flowers to brighten up their lawns and have some lunch outside from the great local food trucks,” says J West of Sarge’s Chef on Wheels.

The events are family friendly and admission is free. The food trucks will be charging their regular prices for the food offered. Food trucks attending this Saturday are: American Meltdown,
 Chick N Que, 
Sympathy 4 the Deli,
 Baguettaboutit,
 Sweet Traditions by LeAne. 

Other participating food trucks are Chirba Chirba, Deli-icious, Dump Pho King, Jam Ice Cream, Mama Dukes, Only Burger, Sarge’s Chef, Sweet Stacey Cakes, and Will & Pops.

Guests can find out more about the event and food truck details by visiting www.fairviewgardencenter.com.

Happy Eating

Johanna

Smashburger Opens in Durham March 12. Win dinner for two!

Smashburger opens in Durham on March 12 with 10% of first five days’ receipts benefitting Duke Children’s Hospital & Health Center

SMASH_LOGO_SFSD-TM_cmyk_tag-red

When: March 12, 2014

Where: 2608 Erwin Road, Durham, NC

Two local residents are opening “Smashburger” in Durham, the first of several they have planned for the Triangle region. Triangle residents for more than 27 years, area franchise owners Ketan and Jayshri Patel selected Duke Children’s as the grand opening beneficiary because of its nationally ranked work as one of the largest charity healthcare providers for children in the southeast. Donations from the grand opening will support the organization’s mission to continue providing innovative patient-and-family-centered care and discovering treatments to help future generations.

“We’re extremely proud to be working with Duke Children’s Hospital for the Durham Smashburger grand opening,” says co-owner Jayshri Patel. “As a proud Duke University alumna, it’s an honor to give back to this life-changing pediatrics program as we open our first Smashburger location here in our own backyard.”

BigBurger_Situational_960x394_Home_Page-Cactus

Just what is a smashed burger? At Smashburger, the secret is in the smash. It starts with 100-percent fresh, never frozen Certified Angus Beef that is smashed on a 400-degree flat grill to sear in the juicy flavor. To further the “better burger” experience, the burgers are served on toasted artisan buns and topped with a selection of the freshest produce, real cheeses and highest quality condiments.

Not a burger-lover? Then you can also enjoy a selection of tender grilled chicken sandwiches and fresh-tossed signature salads, along with a variety of irresistible sides including rosemary and garlic–seasoned Smashfries, Haystack Onions and Veggie Frites (flash-fried and seasoned carrot sticks and green beans). The restaurant will also serve a selection of alcoholic and non-alcoholic beverages including handspun Häagen-Dazs® shakes, root beer floats in frosted mugs and beer, including local craft brews.

home-chicken-club

To round out this exciting news, I am happy to report Smashburger is providing a giveaway for two dinner entrees. Just leave a comment and share this post on twitter using #SmashDurham or Facebook and tell me you did to be entered for a chance to win.  Winner will be randomly chosen March 12th

To learn more, visit www.smashburger.com.

Happy Eating

Johanna

Pan Fried Swordfish Steaks with Lemon

At the beginning of February, Locals Seafood kicked-off with their 1st annual Winter Seafood Jubilee, a series of North Carolina winter seafood-centric events and promotions taking place in NC’s Triangle region throughout February.

The Winter Seafood Jubilee kicked off with the “3 on 3 at the Winter Seafood Jubilee,” taking place during the first three weeks of February. Locals Seafood recruited three “social media foodie gurus” to participate, a challenge where each guru is responsible for one week in February and given three different species of winter seafood to cook and showcase to you. Kristen Baughman (@knbaughman) showcased her creations the first week, Kim Alexander (@trianglelocalista) the second week and now the torch has passed on to me (@durhamfoodie).

The first of my “3 on 3″ challenge, I went with a New England Clam Chowder Pizza made with the Bogue Sound littleneck clams I was given. With the help of my stepson this pizza turned out fabulous. It was an experience I will never forget. For my next choice I made a Seared Trout with White Wine, Lemon, Caper Sauce served with  a side of mixed greens tossed in lemon juice and olive oil. My husband and I devoured this dish and left only empty platers behind.

For the last of my “3 on 3″ challenge I was left with a swordfish steak. This is a thick dense cut of fish, and one I often refer to as the “steak of the sea.” Like a good steak, you don’t want to do too much with it. Originally my thought was to broil it in the oven, but after purchasing a new set of stainless steel pots and pans decided to pan fry it instead. This was the easiest of the three dishes and from start to finish took only about 20 minutes. My husband declared it the best of the week. Locals Seafood, we are your new favorite swordfish customers. =)

Swordfish Steak

Swordfish Steak

Recipe:

1 Locals Seafood Swordfish Steak

2 Tablespoons Olive Oil

Salt and Pepper

2 Lemons

Directions:

In a ten inch skillet, heat oil over medium heat until hot. (I usually test out the heat by flicking a few drops of water of water in the pan. If it sizzles, it’s ready)

Salt and pepper filet and add the fish to the pan.

Cut lemons in half and squeeze juice in to the pan. (I did this to incorporate lemon flavor in to the fish during the cooking process)

Cook each side about 5 minutes each. I cut my filet in half after the first flip to see how done it was). Most fish I don’t normally cook all the way through, however with swordfish I do.

Serve swordfish with a side salad of mixed greens (I used a left over  kale salad I had on hand mixed in with some arugula, green onions and cheese) topped with a touch of olive oil and fresh lemon juice. This salad can be made while the fish is cooking.

Finished SwordFish

In my previous post I mentioned that any leftover white wine, lemon and caper sauce could be frozen to use at a later date. I pulled out one of the sauce cubes, melted it in the microwave and topped a small amount over my portion of swordfish. Delicious! These last two recipes of the week are extremely versatile and can be used with most ypes of fish.

Swordfish Steak topped with leftover White Wine, Lemon Caper Sauce from the Seared Trout Recipe

Swordfish Steak topped with leftover White Wine, Lemon Caper Sauce from the Seared Trout Recipe

Now off to Locals Seafood you go. And be sure to ask them about species of fish you may not have cooked with before. They are very friendly folks and always happy to offer suggestions for new things to try and how to best cook them. I know I’ve never been disappointed.

Happy Eating

Johanna

WHERE TO FIND LOCALS SEAFOOD

MARKET HOURS
>> MAP

Raleigh State Farmers Market
Indoor Market Shoppes
1201 Agriculture St
Thursdays • 10am-4pm 
Fridays • 10am-4pm
Saturdays • 10am-4pm
Sundays • 11am-3pm

Chapel Hill Farmers Market
University Mall
Saturdays • 9am-12pm

Western Wake Farmers Market
Carpenter Village - Cary
Saturdays • 9:30am-12pm

LoMo Market
Farmers Market on Wheels!
30+ stops/week thru-out Triangle
SCHEDULE

Bella Bean Organics
Home delivery service
INFO

Seared Trout with White Wine, Lemon, Caper Sauce

At the beginning of February, Locals Seafood kicked-off with their 1st annual Winter Seafood Jubilee, a series of North Carolina winter seafood-centric events and promotions taking place in NC’s Triangle region throughout February.

The Winter Seafood Jubilee kicked off with the “3 on 3 at the Winter Seafood Jubilee,” taking place during the first three weeks of February. Locals Seafood recruited three “social media foodie gurus” to participate, a challenge where each guru is responsible for one week in February and given three different species of winter seafood to cook and showcase to you. Kristen Baughman (@knbaughman) showcased her creations the first week, Kim Alexander (@trianglelocalista) the second week and now the torch has passed on to me (@durhamfoodie). It will be my job to highlight another three ways to incorporated local seasonal NC fish/seafood into your everyday cooking routine. Let the fun begin!!

I started my “3 on 3″ week with a New England Clam Chowder Pizza which with the help of my stepson, turned out fabulous. For my next choice I decided to go with the trout fillets and do a high heat sear and top it with a white wine, garlic, lemon, caper sauce and serve it with a side of mixed greens tossed in lemon juice and olive oil.

I love fish but must admit I usually don’t go for skin on filets. I actually prefer whole fish that I can stuff with an array of herbs and citrus and bake it. Thanks to Locals Seafood my eyes are wide open to the possibilities of various varieties of fish and cuts. Wait until you see what I plan for the swordfish =)

This was a fairly easy dish to prepare, though the prep took more time than expected. I used a recipe from the Martha Stewart for a Cod with Herbed White Wine Lemon Sauce as my base and built on it from there. I made notes under each portion of the recipe with my changes. The recipe called for four fillets and I had only two so I ended up with extra sauce. Not a bad problem to have as you can freeze the extra sauce in ice cube trays to use at a later date. To do this, fill your ice cube tray with remaining sauce and let freeze. Once frozen place cubes in a freezer bag and store to use in future recipes.

RECIPE

Ingredients

  • shallot (finely chopped)
  • 1 cup dry white wine
  • lemons (2, juiced and 1 sliced into 14 inch thick rounds)
  • 6 tbsps unsalted butter (cut into small pieces)
  • 1/4 cup capers (roughly chopped)
  • 1 tsp salt
  • black pepper (freshly ground)
  • 1 cup herbs (loosely packed mixed fresh, parsley tarragon chervil dill and thyme roughly chopped)
  • codfish fillets (6 ounces)

NOTES: I added 1 large clove garlic, diced fine and used parsley, dill and thyme and chopped them in my food processor.

DIRECTIONS 

STEP ONE

Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.

Finished Sauce

NOTES: I added the garlic in with the shallot, wine and lemon juice. Before adding the butter and capers I did a taste test after it had reduced down and didn’t like the amount of shallots. I felt like it was too much so I drained the sauce through a fine mesh seeve and added it back to the skillet with about half the shallots. 

Fresh Trout

STEP TWO

Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Seasoned Trout

NOTES: I used a cast iron skillet with 2 tablespoons olive oil heated over medium/high until glistening. I wanted the trout to sizzle when I placed it skin side down in the pan. I sprinkled  the tops of the filets salt and pepper and used no lemon. I seared the skin side to a light golden brown then flipped them over until down. The timing was the same as in step two.

Final Trout

This was a great dinner. It is extremely helpful having the folks at Locals Seafood showcase seasonal fish from our NC fisherman. I buy from them often and am most certainly looking forward to more clams and trout fillets. Don’t be scared to ask them about fish you may not have cooked with before. They are super friendly and will happily explain the various species and how to best prepare them. Thanks Locals Seafood, you guys ROCK!!!

Happy Eating!

Johanna

WHERE TO FIND LOCALS SEAFOOD

MARKET HOURS
>> MAP

Raleigh State Farmers Market
Indoor Market Shoppes
1201 Agriculture St
Thursdays • 10am-4pm 
Fridays • 10am-4pm
Saturdays • 10am-4pm
Sundays • 11am-3pm

Chapel Hill Farmers Market
University Mall
Saturdays • 9am-12pm

Western Wake Farmers Market
Carpenter Village - Cary
Saturdays • 9:30am-12pm

LoMo Market
Farmers Market on Wheels!
30+ stops/week thru-out Triangle
SCHEDULE

Bella Bean Organics
Home delivery service
INFO