2011 Triangle Foodie Tweetup Kick-Off
Our 2011 Triangle Foodie Tweetup kick-off is being hosted by Four Square in Durham. The event will be on Sunday February 20th from 4pm-6pm.
I am really excited about this next tweetup. Anyone who knows me, knows I am a huge lover of pigs. Porcelain, framed, braised, smoked……you name it!
In grade school, my friends and I would ride our bikes to the Queens Quay Terminal (a mixed shopping, dining, living complex) in Downtown Toronto. There was this great store on the second floor that sold everything to do with pigs, knick knacks that is. Stuffed pigs, board games, pencils with pig erasers, mini pig figurines, stickers etc. I don’t know what it was, but I always HAD to go to that store and pick up some new pig something….anything! A love of the pig had begun.
It’s funny, I really don’t remember eating a lot of pork growing up. I know we ate pork chops, but aside from that I have no recollection of anything else. It wasn’t until I moved to the South and learned about bbq that the pig, in all it’s glory, became an even bigger obsession…probably my biggest!
SOOOOOO, that being said, it’s no wonder I am so excited about our next Triangle Foodie Tweetup.
Like our last event, Four Square is normally closed on Sundays but is opening for us.
The concept for the tweet up will be a “Nose to Tail” extravaganza, showcasing a whole pig from Brinkley Farms. You pay $8.17 (which includes the Eventbrite and PayPal fees), for a hogilicious tasting of Chef de Cuisine Justin Rakes’ porkitivity (hee hee, couldn’t help myself). Get tickets here.
A cash bar will be available.
Justin Rakes, Chef de Cuisine at Four Square has designed an exciting menu. Here is a sample (though subject to change).
Crispy Ears with gribiche sauce
Pig Head Terrine with horseradish
Confit Shoulder Rillette
Lardo and Olive Crostini
Pork Butt braised in coconut milk and banana leaf with Thai garnishes
Trotters stuffed with house Italian sausage
Roasted Tail, (Since there is only one, we may raffle it off for charity!)
Crispy Belly with mustard and pickles
Our last event sold out, so again, go here to get tickets.
You do not have to be on Twitter to come to the event.
But if you are on Twitter, feel free to follow the discussion using this hashtag: #trifoodietweetup. Or follow the hostesses: Andrea Weigl, @andreaweigl, the food writer for The News & Observer, and Johanna Kramer, @durhamfoodie, whose blog can be found at https://johannakramer.com/, and the folks at Four Square, @foursquareNC
Four Square restaurant is located in the Bartlett Mangum House, so named after the original owner. The house was built in 1908 and is considered a prime example of the Neoclassical Revival style of Victorian architecture.
Four Square relies heavily on local famers and purveyors to bring us the region’s best, from vegetables and grains to seafood and meats. Chef Ingram believes in taking what is seasonally available and letting those ingredients speak for themselves.
More information about Four Square can be found at http://www.foursquarerestaurant.com/
And The News & Observer restaurant critic Greg Cox gave the restaurant 4 stars. Here’s is an excerpt from Cox’s review:
“You pull into a parking lot framed by ancient crape myrtles, and when you get out of the car you find yourself looking up at the massive Doric columns of a Neoclassical Revival mansion.
Built in 1908 and beautifully preserved from its slate roof to its leaded stained glass windows, the structure is the home of Four Square, one of the area’s premier fine dining destinations. Even if you know nothing of the restaurant’s reputation, as you pass between those columns you get a strong feeling that you’re in for an extraordinary experience.
Indeed you are. But, as the colorful modern paintings on the walls of Four Square’s cozy dining rooms suggest, the experience is anything but a staid tribute to the culinary past. Owner/chef Shane Ingram, whose star-studded résumé includes nationally acclaimed restaurants Emeril’s, Charlie Trotter’s and The Inn at Little Washington, draws from a seemingly bottomless well of creativity to present a menu of contemporary American fare that changes every two months. Though his flavor palette is global, Ingram works extensively with local produce, much of which he and his wife and partner, general manager Elizabeth Woodhouse, grow themselves. He prides himself on rarely repeating a dish”
Read more: http://www.newsobserver.com/2009/11/13/186565/setting-and-flavors-match-the.html#ixzz1Ajn8XwgS
Chef de Cuisine, Justin Rakes was born in Virginia, and got his hands into food at an early age. His father, a classically trained Chef from Germany, let him help out in the kitchen beginning at age thirteen. He attended the Culinary Institute of America, graduating with honors in 2002. While in school, he took advantage of its proximity to New York City and spent some weekends working in some of the city’s most hallowed kitchens, among them Aureole and Aquavit. Justin came to North Carolina to work at The Fearrington House Inn and Restaurant. In 2004, he joined the Four Square staff. After a year, he left to work at the Caneel Bay Resort on St. John in the U.S. Virgin Islands. Missing the creativity and passion for fresh, local product, Justin returned to Four Square as Sous Chef. Justin enjoys traveling and spending time in the kitchens of other creative chefs to learn new techniques and gain fresh ideas.