Wine of the Times?

Durham is no stranger to great media coverage as it quietly becomes the worst-kept-secret for food and wine lovers in the US.  Thanks to publications like the New York Times, readers around the world continue to have their dietary resolve ruined by articles extolling the culinary virtues, and dining options, to be had in this bucolic juxtaposition of city and country scenery and corresponding lifestyles.

In other words, Durham, NC is a great place to eat and drink - even when compared to places around the world - and everyone is starting to become keenly aware of that fact.

Great food and a great food culture are natural pairings for great wine, and that is exactly what  reporter and noted wine book author Eric Asimov found here as he researched an article for The Pour in yesterday's edition of the New York Times.

The article notes many things that folks on the ground already know about Durham.  It's an easy going place with no pretension, and it is one that grants wide latitude to visitors and residents alike to be themselves and do what they like.  In Durham, all who want to be are welcomed - even those who prefer to drink red wine with *gasp* fish!

Read about other recent New York Times coverage of Durham here, and about all of the great dining and drinking options in Durham online.

The Cookery to Host A Culinary Spectacle for all Ages

Regardless of whether you are a fan of food in general, certain chefs, or the food truck movement that is directing a lot of attention toward Durham, there is something going on there to satisfy every taste.  In a few weeks, yet another bright spot will emerge on the landscape in the place where great things happen.

Triangle residents can eat sausages made by WUNC’s The State of Things host, Frank Stasio, sample vegan sausages prepared by Rue Cler’s award winning chef, Aaron Benjamin, or consume any variety of fare from The Cookery’s popular food truck members, all in the name of charity on Saturday, September 15th from noon to 3:00 pm. The celebration of culinary talent will take place in the Front Room, a new event space in The Cookery on West Chapel Hill Street, benefiting the Durham Crisis Response Center’s emergency shelter which provides a safe environment for women and children fleeing violent and dangerous situations.

“We are thrilled that the culinary community of the Triangle area has rallied to show their support for this fundraiser,” said Rochelle Johnson, who co-owns The Cookery with her husband, Nick Hawthorne-Johnson. “The funds raised through our food sales during the event will go directly toward the kitchen remodel at the shelter, which will improve the lives of countless families on a daily basis.”

Food truck favorites at the benefit will include Chirba Chirba Dumpling, Monuts Donuts, The Parlour, Pie Pushers, Sympathy for the Deli, and Triangle Raw Foods.  Each of them are members of The Cookery, where they take advantage of the innovative concept of sharing a state-of-the-art kitchen for chefs to prepare and share their creations with the public. In addition, many celebrated chefs in the foodie-centric Triangle have committed to participating in the event, as well as special musical guest Justin Robinson and the Mary Annettes. To add to the afternoon, a free wine tasting will be hosted by The Clever Vine, and beer tastings will be led by local brewers Bull City Burger and Brewery, Fullsteam, Lonerider Brewing Company, and Triangle Brewing Company.

“We are so excited to expand upon this building’s food-focused history,” said Johnson.  What once was the Durham Food Co-op building has transformed into an elegant event space featuring exposed brick walls, distinctive metalwork salvaged from historic Durham landmarks, and a ceiling stretching 20 feet high. 

The fundraiser will serve as the unveiling of The Cookery’s Front Room, which will serve as a space for The Cookery to host a series of pop-up restaurants, specialty food events, Culinary Workshops, and wine and beer dinners, as well as private dinners and receptions.  The space accommodates up to 200 people, and includes a mezzanine and outdoor patio, a full bar with local NC beers on tap and audio/visual equipment.  In addition, the Front Room’s access to The Cookery’s kitchen facility will equip chefs and caterers with a commercial kitchen and bakery facility to expand upon their culinary repertoire to design unprecedented events.

Learn more about all of Durham's great food options online.

Durham's Mint Market Offers Chefs and Farmers Thoughtful Online Solution

Dining in Durham is a great object lesson in the synergy between supply and demand in both a literal and tangible way. It also happens to be outrageously tasty. Chefs want local food and farmers want to move their product to people who will treat it with care - many would prefer to move that product the shortest distance possible.

Mint Market is a new Durham start up serving as an online marketplace for local food. As of Sunday, July 29 chefs and farmers can start saving a lot of time and get back to doing what they do best.

The new website will allow chefs in the Triangle to discover, purchase, and schedule delivery of food directly from area farms. Farmers must sign up by Saturday, July 28 to have their products included on opening day.

“We’ve been testing Mint Market with amazing local chefs and farmers. Now we’re ready to open the floodgates,” said Ricky Spero, Mint Market’s founder. “We can’t wait to see what they do with this powerful new tool.” Mint Market will showcase some of the area’s finest local vendors, including Maple View Farm, Hillsborough Cheese Co., and Dock to Door Seafood. 

The scheduling of this process is crucial for chefs and farmers alike. It allows them both to focus on the critical aspects of buying and selling. Balancing the two is no easy feat, and Mint Market gives farmers an efficient way to sell their products to restaurants using e-commerce. Farmers update their inventories on Saturday. Chefs shop on Sunday. Farmers harvest on Monday and deliver to restaurants on Tuesday. Listing products on Mint Market is free. When farmers complete a sale, Mint Market takes a 5% fee.

Spero sees a time when Mint Market will be available to retail consumers, but for now he's very much focused on the commercial aspect of this enterprise. "We think that the consumer market for  local food is really exciting, but right now we're 100% focused on getting wholesale right," he added.

Scott Howell, chef-owner of Nana’s Restaurant in Durham, was Mint Market’s first customer. “This is something the area really needs. From our earliest days, Nana’s has supported local farms. Mint Market is going to make that much easier.”

“Mint Market solves so many problems,” adds Sam Hummel, co-owner of Ever Laughter Farm in Hillsborough. “We love working with chefs, but everyone has to spend a lot of time on the phone. Mint Market makes it more likely that we’ll be able to connect with the right chef at the right time.”

Spero is clear about the role that Mint Market aims to play. “We love food, but we’re a technology company at our core. We ask ourselves how we think people will buy food five years from now. And then we build it, so everyone can start doing it today.”

Amanda Miller, owner of Dock to Door Seafood, aims to shift her existing business onto Mint Market’s platform. Said Miller, “We drive fish directly from the coast to chefs’ kitchens, so we have a very tight timeline. Mint Market can handle all of our ordering and logistics. It’s hard to imagine how we could scale without this.”

Noah Ranells, co-owner of Fickle Creek Farm and Agricultural Economic Development Coordinator for Orange County, said, "Mint Market is an elegant solution that makes the most of the busy schedules that farmers and chefs experience on a daily basis. I think that it will appeal to a growing number of farms in Orange County and the Piedmont Region." Ranells is also on the board of Piedmont Grown.

Aaron Benjamin, chef at Rue Cler Restaurant, used Mint Market during the testing phase. “I like the ease and usability of the website and I will definitely order more product as it becomes available.”

Those visiting the website are encouraged to sign up to learn more as the service rolls out. Spero will be updating people as news unfolds.

Durham County Library Hosts Program on Local Artisan Bakers

Durham is home to learning opportunities available to people from all walks and stages of life.  Coming up in a few weeks is a great opportunity to combine a love of learning for a lifetime with another of Durham's great ingredients, food and those artisans who prepare it.

Long-time baker, Frank Ferrell of Ninth Street Bakery, will moderate a panel of Durham’s artisan bakers on Sunday, June 3 at 3 p.m. at the Main Library. Many different paths have led these food experts to Durham to bake professionally, and the region has become famous for their talents. According to Bon Appétit Magazine, the Durham-Chapel Hill area is ranked as “America's Foodiest Small Town,” citing partnerships between award-winning local restaurants, growers and organic farmers that have resulted in a thriving culture of eclectic cuisine.

Artisan bakers are credited with using local organic ingredients and traditional baking methods. As farmers’ markets have experienced great growth in Durham and the surrounding areas, the number of specialty bakeries has increased as well. The program features panelists from some of these well-known local patisseries including: Anna Branley of The Cupcake Bar, a custom order bakery featuring classic cupcakes and those inspired by favorite cocktails and other flavors; Claudia Kemmet-Cooper of Guglhupf, a European inspired café with a southern German twist; Kevin Farmer of Rue Cler, a Parisian style neighborhood restaurant serving downtown Durham since 2006; Phoebe Lawless of Scratch, one of Travel & Leisure magazine’s picks for “where to go for America’s top pies”; Durham resident Rob Nichols of Weaver Street Market, a community-owned cooperative grocery store, committed to supporting local farmers and small producers; and Ronald Graff of Loaf, a long-time presence at the Durham Farmers’ Market, now operating a bakery in downtown Durham.

Participants will learn how these bakers got started and what they love about the business. The panel will be followed by a Q&A session. This program is sponsored in large part by Durham Library Foundation. For more information contact Joanne Abel at 919-560-0268.

Durham County Library provides the entire community with books, services and other resources that inform, inspire learning, cultivate understanding and excite the imagination. For more information, visit your local library or visit online.

Program:       Artisan Bakers of Durham
Date:             Sunday, June 3
Time:             3 p.m.
Location:       Main Library, 300 N. Roxboro St.
Cost:              Free and open to the public