Share this Post
WEB EXCLUSIVE The May issue of Raleigh Magazine will be on stands around town and delivered to your doors in just a few days! If you can’t wait until then, here’s a quick look at some of the stories we have in store.
Hard Times, Tough Decisions
Gov. Cooper’s shutdown order did more than close restaurant dining rooms, bars and patios—it put local restaurant owners and chefs in a bind, torn between whether to close for the safety of their staff and patrons or whether to stay open and offer food for pick up and delivery, to continue to serve the community and to try to salvage some of their workers’ jobs. While local big name chefs, including Ashely Christensen, have been vocal about choosing the former route, we spoke to several local restauranteurs who decided to remain open. We also look at some creative ways restaurants are adapting during the coronavirus outbreak.
Stay In and Brunch
Soon, it’s gonna be May, and May means brunch! While we can’t enjoy meals and mimosas on our favorite sunny patios this spring, we can do the next best thing and enjoy them at home. We asked chefs from some of Raleigh’s best local brunch spots for the recipes to their most popular dishes. Think classics such as chicken and waffles, biscuits and gravy, shrimp and grits, as well as more adventurous fare including empanadas, cocotte and huevos motuleños. And if you don’t feel like going to the trouble of cooking and washing up? Nearly all of these dishes are available to pick up for at-home brunching.
Unemployed and Unemployable
While restaurants at least have the option to remain open in a limited capacity, there’s a whole subset of service industry workers who do not: those who work in the personal care industry. We spoke with local salon and spa owners about how their employees are coping while they legally can’t work and about ways you can support your favorite hair stylists, massage therapists, nail technicians, laser technicians, estheticians—and the businesses that employ them.
From Chef, With Love
This “Top Chef” star has cooked for everyone from Oprah Winfrey to Samuel L. Jackson and his new north Raleigh spot, Cut & Gather, is on track to open soon after the shutdown ends. We asked chef Kenny Gilbert to share some of his favorite recipes that will appear on the menu and to give us the scoop on the stories behind them. From a cocktail made with moonshine to a S’mores-inspired dessert, to Southern-inspired apps and entrees in between, it’s a collection of dishes that will make your mouth water.
Share this Post