Many of you know, many of you don’t, but I am very excited to announce that I am in the process of writing the “Food Lovers’ Guide” to the Triangle area for Globe Pequot Press. As of right now, the release date is May 2012.
That being said, I have rather neglected my blog due to lack of time, although I am constantly getting notifications of wonderful food events happening across the Triangle. I’ve decided to quit beating myself up because I don’t have the time to write about them and instead cut and paste these events to my blog. Please bear with me until mid-Dec when I can start writing on my blog again.
If you have an interest in being a guest blogger, please email me at durhamfoodie (at) yahoo (dot) com, I would love to have you write for the blog about food, farming, cookbook reviews, recipes, etc…
So without further adieu, the information about Capital Club 16’s “Game Week” came to me today and I am very excited to pass along the information and even more excited to check it out myself.
Tuesday, November 8-Saturday, November 12.
Starts at 5pm.
Capital Club 16 Restaurant and Bar, 16 West
Martin Street , Downtown Raleigh
Come join Capital Club 16 for their 2nd annual Game Week! Inspired by early American and European game feasts and galas, they’ll be hosting a week long ‘fest’ full of nightly game specials including rabbit, venison, boar and more! French wine
pairings by Bordeaux Fine and Rare will compliment the interpretations of these classic dishes.
The menu spans from rustic, earthy recipes to those inspired by meals served at the grand restaurants of the early 19th and 20th centuries, and in particular the historical NYC’s Luchow’s Venison Festival. To chef Jake Wolf, “These seasonal fall dishes and the idea of a week-long celebration are a revival of traditional dining experiences of the past.”
They’re excited to serve these classic food and wine pairings in a setting that too draws from history, from the salvaged art deco chairs to the bar built of reclaimed wood from the 100 year old Luchow’s restaurant. “For me (Jake) it’s really special that we can be eating the same type of dishes at the same bar that people did in the 1900s.”
So take a step back in time, enjoy some food and wine and join the revival!
Some of the specials throughout the week will include:
Roasted NC Duck Consommé
with vegetables and “Griessnockerl” (wheat dumplings)
withBurgundy, lingonberries and hand cut spaetzle from the board
Wild Boar Schnitzel
with mountain apple cider Brandy sauce, Bavarian bread and pretzel dumpling with spiced red cabbage
Bison “Salisbury Steak”
with Yukon Gold-garlic mash, mushroom gravy, glazed carrots and green beans
Herb Roasted and Bacon Basted Pheasant
with chanterelle mushroom bread pudding, glazed carrots and green beans and Old Forrester Orange Sauce
Oven Roasted Grilled Venison Loin
with sweet potato hash and currant jam
Five day marinated rabbit in red wine and
spices with hand cut spaetzle, spiced red cabbage and cranberry compote
Champ’s English Savory Game Pie
with puff pastry crust and watercress salad with thyme vinaigrette
Cast Iron Seared Quail
with pomegranate Burgundy sauce, mixed mushroom and thyme grits, shaved parmesan
For more information, please contact Jake or Shannon
Wolf at 919.747.9345, or firstname.lastname@example.org