Category Archives: Specialty Shops

Local Food Made Easy with Home Delivery and Subscriptions

Hi All, This month for my food segment on My Carolina Today, I was excited to talk about companies offering you fresh, local, high quality meats, produce, dairy and artisan food products. These companies make it easy to enjoy farm fresh foods delivered right to your door and offer convenient pick-up locations throughout the Triangle. Each one of these small companies is run by hard-working, dedicated folks who want you to enjoy the best food available by making it easily assessable Bella Bean Organics, Papa Spud’s and The Produce Box all offer a home delivery service making eating local and heathy easier than ever. Firsthand Foods offers a (M)eat Box subscription that you have to sign up for to receive your monthly box of meat during the allotted timeframe. Sign-up is open now but will be closing soon. Having cooked several cuts of their meats, I know firsthand (no pun intended) just how good the quality is. I suggest signing up asap!! NC Made was a company recommended to me by my friend Andrea Weigl, Food Writer at the News and Observer. WOW!! These are top-notch gift boxes of NC artisan food products and make perfect gifts for family and friends, corporate clients and wedding guests and any special event. I for one would be ecstatic to receive one. Thanks to all listed below for sharing your stories, products and enthusiasm for local food. Johanna Local Food Options Delivered to Your Door (Link to Video) 4966613_G   Firsthand Foods  Firsthand Foods   Firsthand Foods connects North Carolina’s pasture-based livestock producers with local food lovers, restaurants, food service providers, and retailers.  We source from a network of remarkable farmers who raise their animals humanely, on pasture, without feeding antibiotics or animal by-products, or using added hormones.  We do the legwork necessary to get a consistent selection of quality local meats into local markets. Firsthand Foods Meat box Firsthand Foods’ (M)eat Local Box is a seasonal subscription program that provides home cooks with a monthly delivery of fresh, pasture-raised pork and beef sourced from a network of remarkable North Carolina farmers who raise their animals humanely outdoors without growth-promoting antibiotics, hormones or animal by-products. Boxes are delivered to selected pick-up locations throughout the Triangle. (M)eat Local boxes are curated by us to include a mixture of fresh cuts, adapted to the season, with an emphasis on grilling cuts such as steaks in the summer and braising cuts like roasts in the winter. hire_the_wagon You’ll enjoy familiar products like pork loin chops and flat iron steaks. And you’ll discover more novel items like pork shanks, hangar steaks and marrow bones. To meet your every day needs, frozen ground beef, sausages, and pasture-raised whole chickens are available as “add-ons” when you pick up your box. Because they are sourced and sold locally, our meats are exceptionally fresh and contain no fillers, additives, nitrates or artificial colors. You can choose from a small box (3-5 lbs) or a large box (5-7 lbs).  Not sure what size is best?  Click HERE for some examples of what meats you might find inside a typical box. Website: www.firsthandfoods.com Twitter: @firsthandfoods Facebook: Firsthand Foods Papa Spud’s PapaSpuds_logoPapa Spud’s is an online farmer’s market, working to connect Triangle residents with local and/or sustainable farmers and their products. By using Papa Spud’s you can customize and purchase weekly deliveries of your favorite fruits and vegetables, direct from the farm – ensuring superior freshness and quality, while supporting local and/or sustainable growers, and offering them a fair price for their labors by cutting out the supermarket middle-man. How it Works 1) Sign up for service Sign up for service through our easy to use, mobile friendly website. http://papaspuds.com/subscription.php 2) Farmers list products Local farmers communicate weekly harvests to us and we list them on our website.

View products here 3) Custom Order or Auto Order Login to your online userpage and pick out your local selections for the week 

-Or-

Do nothing and we will automatically send you a box of seasonal products based on your account preferences. 4) We deliver to you! We receive products in from our farm partners, pack them up, and deliver them to your front door for you and your family to enjoy! Eat the freshest food available while doing something positive for the local community. Website: www.papaspuds.com Twitter: @papaspuds Facebook: Papa Spud’s The Produce Box  The Produce Box Enjoy NORTH CAROLINA farm-fresh fruits and veggies delivered each week to your front door or office! Eat good. Our NC farmers fill our weekly boxes with fruits and veggies harvested at the peak of freshness. And we offer local meats, cheeses, bread, honey, jam and more NC goodies that you can add to your box at any time!  Click here for prices, examples of our boxes and more on how our service works! Do good.  With every order, you help us to provide grants to NC farmers, programs for schools and boxes for low-income families in our area. Feel good.  Delicious, fresh produce gives you energy, strengthens your body and sharpens your mind. TPB BOX From award-winning peppers, eggplants and heirloom tomatoes to lettuces, melons and cabbages, our farmers work hard to put food on YOUR table! And it’s AMAZING how many delicious varieties of veggies and fruits we have in this state! John has an amazing field of asparagus near Pinehurst. Becky gives us those amazingly sweet Asian pears and NC persimmons. Glenn sent over 200 lbs of shitake mushrooms and Lou in Orange County grows fantastic garlic for us (as do Tom and Jan in Johnston County). Our farmers practice “good agriculture” by using filtered or closed water systems and cover crops. They are good stewards of the land they farm.  Many use little to no pesticides, and although most are not certified organic (very expensive to do), they are thoughtful and careful in the way that they farm. Each year, our partners diversify more and more and grow an amazing amount of fruits and veggies for our members. This is good for the environment, and good for you. These friends help us all to eat healthier! Website: www.theproducebox.com Twitter: @TheProduceBox Facebook: The Produce Box Bella Bean Organics  Bella Bean Organics About Organic local home delivery of produce, meat, eggs and artisan goods in Raleigh, Chapel Hill, Carrboro, Durham, RTP, Burlington, Greensboro, Mebane, Winston Salem, Wake, Durham, Orange, Chatham, Franklin, Guilford, Forsyth and Alamance Counties. Description Farmer Grown, Farmer Owned From our Farm to Your Table Bella Bean Organics is the leading home delivery grocer for organic produce and artisanal provisions in the triangle. We focus on offering food for the conscious consumer and work with local farmers and artisans. You can see a list of our offerings at market.bellabeanorganics.com You may be familiar with our sister farm, Coon Rock Farm in Hillsborough. Bella Bean Organics offers many Coon Rock Farm meats, eggs and produce alongside other local farmers’ goods. When you buy from Bella Bean, you’re buying from people that know how to grow food as well as sell it. The team at Bella Bean Organics is dedicated to providing organic, local produce as a main pillar of a healthy and nutritive diet. We’re committed to transforming the local food economy by educating our customers via our business model. We believe in our food. Bella Bean is the Piedmont’s leading home delivery service focused solely on local, organic, sustainably raised produce, meat, and artisan products. We are the only home delivery service in the state actually owned and run by local farmers. The Bella Bean team has invested years finding sustainable foods for their own table and their restaurants. Now all of these products area available through our service so that health and food conscious consumers in the Triangle and Triad areas can have a complete selection of sustainable, organic food delivered fresh to their door. Local & Organic Food Delivery Serving Wake, Durham, Orange, Franklin, Alamance, Chatham and Guilford Counties Bella Bean is an online farmer’s market and weekly delivery service. Each week we deliver fresh local and organic produce, meat, eggs, bread, cheese and specialty foods to your front door. Our delivery area includes Raleigh, Durham, Chapel Hill, Greensboro, Burlington, Winston Salem, Mebane and any other location in Wake, Orange, Durham, Forsyth, Franklin, Alamance, Chatham and Guilford counties. Support Local Farms & Sustainable Agriculture We partner with local farms and artisans to provide you with the freshest seasonal produce, meat, eggs, bread, cheese and specialty foods available. Your customized produce box is delivered weekly to your front door. Fresh Enjoy the freshest selection of produce, meat, eggs and specialty foods from local farms and food artisans – ripe and full of flavor. Flexible Customize your delivery. Pick and choose from a variety of locally grown fruits and vegetables, local meats, fresh baked bread, and local cheese. Travelling or don’t need a box one week? You can use our automated “hold” system to skip any week. Fun Order online. Your produce, meat, eggs and artisan foods will be delivered right to your door. No travel, no hassle. Our Service We offer weekly local and organic produce and artisan food delivery to the local area. Each week you may choose between our Recommended Box or a custom box with your favorite items. Our market is open between noon on Wednesday and 5:00 on Friday and deliveries occur on Tuesday and Wednesday depending on your location. The Recommended Box $20 (plus shipping & handling) Each week, we make a recommendation for your box. If you like our recommendation, then no action is required. The Recommended Box will arrive at your door on Tuesday. The Recommended Box is a $20 box perfect for individuals, roommates, or couples. Sample Recommended Box Lettuce Kale Eggplant Bell Peppers Sweet Potatoes Squash Customize Your Box If you know exactly what you want, you can order it by customizing your box. Choose from local & organic produce, pasture raised meats, cage-free eggs, local cheese, fresh baked bread, organic cookies & brownies, jams & jellies, and other specialty foods. We offer over 400 local products. Every Wednesday, we will send you a link to our online market where you will be able to customize your box. Website: www.bellabeanorganics.com Twitter: @SustainableEats Facebook: Bella Bean Organics NC Made  NC_MADE_LOGO-transparent

NC MADE curates gift boxes featuring handcrafted NC foods with a focus on tastiness and design. With its deep agricultural roots, North Carolina offers a world-class bounty of handcrafted gourmet foods. NC MADE was founded on the belief that these artisanal foods should be available in beautiful packages that you’d be proud to send as gifts.

We know that coming up with gift ideas is hard, so we make it easy. Our North Carolina food gift boxes are perfect for birthdays, anniversaries, expressing appreciation, housewarmings, and other special occasions. You can order via our website where shipping within NC and tax are included, or you can contact us to discuss custom or volume orders.

NC MADE gift boxes also make perfect corporate gifts. If you want to impress your clients and employees and support local North Carolina food producers while you’re at it, contact us. We are currently taking custom and volume orders for Christmas and the winter holidays.

We’re also perfect for weddings! If you want to feature North Carolina-made artisanal and gourmet foods at your wedding, contact us to discuss our North Carolina wedding welcome box and wedding favor offerings.

Our partners include the best in food from across the state. We’re proud to feature Durham’s Big Spoon Roasters nut butter, Waynesville’s Copper Pot & Wooden Spoon pickles, Hillsborough’s Farmer’s Daughter Brand preserves, Mt. Olive’s First United Methodist Church blister-fried peanuts, Concord’s Ritchie Hill Bakery cheese straws, Raleigh’s Videri Chocolate, and many more.

Follow our food journey on Instagram, Twitter, and Facebook.

NC MADE Food Gift Door Photo Our partners:

  • Big Spoon Roasters (Durham)
  • Blue Blaze Soda Syrup (Asheville)
  • Cloister Honey (Charlotte)
  • Copper Pot & Wooden Spoon (Waynesville)
  • Crooked Condiments Apple Butter (Asheville)
  • Crude Bitters (Raleigh)
  • Farmers Daughter Brand (Hillsborough)
  • Hickory Nut Gap Farms Salami (Fairview)
  • Mt Olive First United Methodist Church Blister-Fried Peanuts (Mt Olive)
  • Num Num Grilling Sauce (Durham)
  • Outer Banks Sea Salt (Kitty Hawk)
  • Ritchie Hill Bakery Cheese Straws (Concord)
  • Tonya’s Cookies (Chapel Hill)
  • Videri Chocolate (Raleigh)
  • White Whale Cocktail Mixer (Durham)

Website: www.ncmade.net Twitter: @ncmadenet Facebook: NC Made  Happy Eating, Johanna    

Celebrating the Grilled Cheese at Whole Foods Market – Durham

The beginning of Fall always gets me excited about comfort foods like soups, roasts and seasonal salads. One thing that always makes me smile though is a good grilled cheese sandwich.

The beauty of the grilled cheese is it’s simplicity. “Grilled cheese can be enjoyed for breakfast, lunch or dinner. They can be devoured on their own or paired with soup; jazzed up or dressed down – it really doesn’t matter, they taste just as good” says Eatocracy.

Whole Foods Market Vertical CMYK Logo copy

Whole Foods Market in Durham is celebrating fall by grilling cheeses! Learn how to grill cheese, taste the season’s best cheese and try different grilled cheese sandwiches at the Whole Foods Market’s quarterly Cheese Night event on TUESDAY, SEPTEMBER 16 from 6-7:30 p.m. TONIGHT!!!!

You can also win a $50 gift certificate to Whole Foods Durham by commenting on this blog post. Details  listed below.

This event is free and open to the public and a great way to introduce kids to new and fun ways of creating their perfect grilled cheese. Let your kids sample a few cheeses and pick out their favorites. This gives them ownership over their sandwich and are more likely to try something new.

“We will taste a unique selection of delicious grilled cheeses and pairings. This event is FREE to the public, so come join us and learn what happens when heat meets cheese!,” says Whole Foods representative.

Whole Foods Cheese

Whole Foods Market Durham, Cheese Monger Ashley Cooper has this to say ; “A good grilled cheese should be melty, gooey, and provide contrasting flavors. On a simple grilled cheese, the best way to accomplish that is by pairing a base cheese to provide substance – such as Seaside Cheddar – with a slightly more flavorful cheese such as Gruyere for additional kick. Always use slices – never shreds – as it results in a more even melt and a better consistency.”

Ashley recommends the following combinations for Grown Up Grilled Cheeses:

“Always start a grilled cheese with your favorite bread – a rustic Ciabiatta alwas provides a nice combination of substance and flavor, and makes for a great presentation. Get creative with your components – I really enjoy pairing Gruyere – a complex rich and creamy cheese – with a simple fig spread and caramelized onions. Or Seaside Cheddar – a sharp, mature British Cheddar – with a local pepper jelly.”

Ashley Cooper is the Associate Team Leader of the Specialty Department at Whole Foods Market Durham. She’s received certification as a Certified Cheese Professional from the American Cheese Society, a title held by only 406 cheesemongers in the United States.

As for “grown-up” grilled cheese,” the possibilities are endless. Here are a few that popped to mind. Creamy havarti with blue cheese and fig jam. Aged extra sharp cheddar with apple. Fontina, Gruyere, Heirloom tomatoes and pesto spread. Gruyere and caramelized onions with a side of beef jus (think French onion soup in grilled cheese form). The list of combinations is endless and there is no right or wrong. That’s the beauty of grilled cheese! YOU OWN IT!!

Now is the best part, join the fun and tell me what creative ways you would make your perfect grilled cheese sandwich. Leave your comments below for a chance to win a $50 gift certificate to Whole Foods Market Durham. Winner will be picked at random and announced Friday at noon. Just in time for your weekend shopping. Deadline to enter is 10am Friday, September 19.

More from the Whole Foods Market Durham Cheese Department can be found here.

The Perfect Grilled Cheese (Courtesy of Whole Foods Durham)

Grilled Cheese and Tomato on Multi-Grain Bread

Grilled Cheese and Tomato on Multi-Grain Bread

Simple. Sublime. A textural masterpiece. From college hotplates to 5-star kitchens, few foods offer such a combination of approachability, ease of preparation and sheer unadulterated yumminess. Delicious in its purest form and accommodating enough to welcome a broad range of party-crashers (Granny Smith apples, anyone?), the GCS is a joy to make and devour. Here are some basic guidelines for perfect grilled cheese sandwiches every time.

Grilled Cheese and Tomato on Multi-Grain Bread

Grilled Cheese and Tomato on Multi-Grain Bread

The Bread

Of course many breads work quite well, but a favorite is nice, long oblongs of rustic country bread. Something with backbone, maybe a little chewy, with a crunchy crust.

The Cheese

Good melting cheeses include: Gruyère, cheddar, Colby, Monterey Jack, gouda or Havarti. Grate your cheese. It melts more evenly and is a great help when you want to blend cheeses—say a nice, melty Gruyère with a bit of tangy blue. Let the grated cheese come up to room temp before cooking.

Add-Ins

Think of things that go great on a cheese board: figs, ham, sweet pear or tart apple slices, balsamic-marinated veggies, chutney, honey—arugula or other spring greens are nice if added inside after the sandwich is done.

Butter

It’s important to spread a generous layer from edge to edge for that uniform golden crunch.

The Pan

Non-stick if you have one—you won’t have to use quite as much butter. A pan with a heavy base is great too, for an even heat.

Heat

Low-medium—you don’t want to blacken the bread, just golden it. Plop the sandwich in when the pan is heated up. No more than two minutes a side. Gentle pressure with a spatula helps move the heat into the center where the cheese is.

Bonus points: Once both sides are done, use a tong to hold sandwich edges to the griddle. This gives the oozed cheese that savory cooked crunch.

Preheated Oven

If cheese hasn’t thoroughly melted (don’t be afraid to open the sandwich up and check), pop the sandwich in the oven, pre-heated to 300, for about five minutes. The bread won’t overcook, but the cheese will melt completely.

For variations on the theme, take a look at all these grilled cheese recipes.

There’s nothing quite like melting, grilling or searing cheese! On your next Whole Foods Market visit, please stop by and chat with one of our cheesemongers. They are experts who love talking cheese and will happily give you a taste of any of our cheeses!

And don’t forget to come taste and sample at our next Cheese Nights. This one focuses on Grilling Cheeses. Tuesday, September 16th, 6:00 pm—7:30 pm. It’s free!

Happy Eating,

Johanna

Yes, We Can! All Day Canning Jubilee at Whisk, May 17th

Contests, Free Demos, Class with Pickles and Preserves author, Andrea Weigl, and more…

Whisk is hosting a daylong canning jubilee on Saturday, May 17th in the Cary kitchen store, located in Waverly Place shopping center. The event is a celebration of how and why we continue to can our food in the 21st century!

Whisk logo

Interest in home canning is resurging and Whisk is dedicating an entire day to this social, healthy, and tasty pursuit. While technically there is no longer a need to “stock up for winter”, we still persist in canning. Why? Says Whisk employee and local canner, Karen Bosse: “With canning you are able to capture your garden and the goodness of the local farmers’ markets – there’s tremendous flavor, ingredient control, and zero waste.”

The day-long event is headlined by News & Observer food writer and Pickles and Preserves author Andrea Weigl who is teaching an ‘Introduction to Canning’ class. Participants will prepare three recipes from Weigl’s book and learn how to can safely at home. This participation-style class runs from 2pm-4 pm, costs $49, with online registration at www.whiskcarolina.com.

pickles and preserves

 

Sadly this class is sold out  but be sure to pick up a copy of Andrea’s book. I just made her Habanero Pepper Jelly this weekend and it was a huge hit at Mother’s Day brunch. I served it along side grilled chicken but it also pairs very well with pork, fish and grilled vegetables. All the recipes in the book are worth a try.

Habanero Jelly use

There will also be a local Canning Contest that day, with free entry and terrific prizes from Whisk. The two contest categories are Jellies, Jams and Preserves, and Pickled Vegetables. Submissions must have been canned within the past 12 months and must be made using North Carolina produce. Whisk customers will be able to taste and vote for their favorites, and canning contest winners will be announced on Facebook.

Andrea's Pickles

Photo courtesy of Andrea Weigl

Free tastings and canning demonstrations will be offered throughout the day. In addition, all canning supplies will be 20 percent off on May 17th. Visit the store Monday through Saturday, 10am-6pm; and on Sunday, 12pm-5pm. For more information about Whisk and to see a complete listing of its cooking classes, visit www.whiskcarolina.com.

Other upcoming classes with Andrea include :

• 11 a.m.-2 p.m. June 7, Durham Spirits Co., 311 E. Trinity Ave., Durham. hands-on cooking class, $59. Details.

• 6 p.m. June 25, Southern Season, 201 S. Estes St., Chapel Hill. demonstration cooking class, $40, Details.

• 10 a.m. June 28, Sur la Table, The Streets at Southpoint, Durham, hands-on class, $69. Details.

Happy Canning

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

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

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Dave and Buster’s Cary – Fun, Food, and Fabulous Games!

When Johanna asked me if I could cover the Dave and Buster’s Cary media day, I may have clapped my hands and squealed.

I have very fond memories of hanging out at the Dave and Buster’s in Atlanta as a visiting young adult- the combination of arcade games and mixed drinks was a potent recipe for fun. I wondered if it would be as much fun as a “grown-up” or if my memories were simply bright from the sheen of youth and alcohol.

Spoiler alert: I was *not* disappointed.

Dave and Buster’s newest location is at Cary Towne Center (@DaveBustersCary on Twitter), right off Highway 40. At 29,000 square feet with over 140 games, it’s a huge, fun-filled location with something for everyone of all ages.

Our first mission of the day was a tour of the space. I was lucky to be in a tour group with some entertaining folks- John from Triangle Explorer (@triangleexplorer), Lauren from Yelp NC (@YelpNCtriangle), and Ron from Foodalicious Follies(@foodaliciousNC).

Dave and Buster's Cary sports bar

Dave and Buster’s Cary sports bar

The first stop on our tour was the sports bar area. It boasts three huge TVs devoted to sports. The sports bar will also host trivia on big event nights. If you win, you get to play Dave and Buster’s “Spin ‘N’ Win” game, with prizes ranging from 10% off your entree to a $25 Power Card (the Power Card is Dave and Buster’s reloadable game card, used to play every game in their game room.)

Dave and Buster's Cary cocktail and beer bar

Dave and Buster’s Cary bar

The bar was our next stop. We were assured that the bartenders would be mixing with lots of flair, and with over 80 cocktails on the drink menu, that’s plenty of opportunity for them to show off their amazing skills. Beer fans will be happy to learn that the 10 draft beers on tap include Winston-Salem favorite Foothills brewery. Also to note for beer lovers is their signature “Beer Tube”- a 100oz large test tube filled with beer. At Dave and Buster’s, pitchers are for sissies. The bar also has plenty of screens for more sports watching (and I heard that they will be showing UFC in the bar, so get ready, fellow MMA fans!)

@TriangleExplorer plays Fruit Ninja

John (@TriangleExplorer) tries his hand at Fruit Ninja.

Then it was on to everyone’s favorite stop- the game room. Dave and Buster’s has every type of game imaginable- Vegas style coin games, virtual reality games, arcade style games (including Pac Man!) and old-fashioned games (including my personal favorite, Skee Ball.) Kids are welcome at Dave and Buster’s until 10pm with a parent or guardian, and Wednesday all games are half-price, something this mom was glad to hear. We had a blast burning up our Power Cards with games like Fruit Ninja (from the popular app), Big Bass Wheel (much like the big wheel from The Price is Right), four player air hockey (I’d never seen this version before, and it’s so much fun to play) and the Giant Claw (a *huge* version of the traditional claw game- I even won a big stuffed frog to bring home to my sweetheart!)

Dave and Buster's Winner's Circle prize room

Excellent prizes to choose from in the Winner’s Circle!

If you don’t win at the Giant Claw, don’t worry- for many games, you win tickets. Dave and Buster’s has an amazing selection of prizes in their Winner’s Circle prize room. You can even save up your tickets by having them transferred to your Power Card and use them for the biggest prizes, like an electric guitar or an iPad.

Events room at Dave and Buster's Cary

Check out that beautiful mural of Yates Mill Pond.

After we wore ourselves out with all that competition, Dave and Buster’s gave us a preview of their menu in one of their private events rooms. These events rooms can seat up to 100 people comfortably and are equipped with big screen TVs for A/V presentations, making it a great choice for events such as corporate team-building exercises. The events rooms at Dave and Buster’s Cary have a wonderful mural of Yates Mill Pond.

Desserts at Dave and Buster's

The chocolate cake was my favorite.

The menu was traditional pub grub like spinach dip, pigs in blankets, spicy potato chips, and french fries. The real standout was dessert, with favorites like Bananas Foster and a rich chocolate cake. I’ll be grabbing a big dessert before my next gaming session to give me extra energy!

specialty cocktails at Dave and Buster's

Dave and Buster’s specialty cocktails

They also featured several of their specialty cocktails, each with a lovely presentation. Some, like the D&B TNTea (their Long Island iced tea), come with a take-home glass.

virgin Cherry Berry mojito at Dave and Buster's

virgin Cherry Berry mojito

If you don’t drink alcohol, no worries- the bartenders are happy to prepare many of their drinks without the alcohol. I had a virgin Cherry Berry Mojito, and which was pretty as well as delicious. It was not too sweet, and had a pronounced lime flavor that I loved.

As we left, many of the employees we’d met during our tour thanked us for coming, which was a really nice touch. I had a great time at Dave and Buster’s Cary location, and I can’t wait to take my family back for a visit. Thanks, Dave and Buster’s!

Gabrielle Kaasa Gabrielle is a proud Durhamite who enjoys cooking almost as much as eating. When she’s not in the kitchen, Gabrielle enjoys photography and adventuring with her partner, Bill, and son, Noah.