by Lauren Kruchten | Apr 8, 2019 | April 2019, Eat
The iconic Lucky Dog pushcarts are just one of the many charming facets of the French Quarter and now, we’re lucky enough to have a New Orleans-inspired chef’s take on the treat right here in Raleigh. Coleen Speaks, caterer and owner of the cocktail bar and café Hummingbird, just added a housemade, quarter-pound pork-and-beef red hot to the café’s lunch menu that positively oozes with Big Easy flavor and charm. Speaks crafts The Lucky Dog out of ribeye and pork, then serves it on a celery seed bun made by Andrew Ullom of the upcoming Union Special bakery, along with Benny T’s Vesta dry hot sauce, trinity relish (an ode to the holy trinity of Creole cooking consisting of celery, onion and bell pepper), Creole mustard, tomato, pickled pepper toppings and a pickle spear on the side. The Lucky Dog is also a nod to one of Speaks’ favorite pieces of literature about New Orleans, John Kennedy Toole’s “Confederacy of Dunces,” in which protagonist Ignatius J. Reilly slings hot dogs for Paradise Vendors, Inc., the fictional counterpart to Lucky Dogs. Speaks’ new dog adds an element of fun to Hummingbird’s already impressive lunch menu. “They’re a treat,” she says. “You shouldn’t eat too many hot dogs, but if you’re going to eat one, it should be made with ribeye.”
by Lauren Kruchten | Mar 22, 2019 | Do, March 2019
Cotton House Craft Brewers
Cary
This new taproom located in downtown Cary in the old Pasmore House—a circa-1900 National Historic Site building—boasts comfy seating areas, antique light fixtures and original hardwood floors more than a century old. Cotton House’s beers are made with hops from the nearby Running Turtle Hops Farm, one of the only hops farms in North Carolina, that’s working with NC State and Virginia Tech agricultural departments to develop a new strain of hops that can thrive in our state’s soil. The brewery’s friendly, Southern, community-driven brand makes for a great spot to hang out after work or grab a drink with a group of friends on the weekend. cottonhousecraft.com
Hutchins Garage
Durham
Hutchins Garage feels like just that: a neighborhood garage that you might hang out in with a group of friends and a cooler of beers at the end of a long day. Among the vintage decor, friendly staff members serve up picture-perfect specialty pies, which are either circular (the traditional thin crust) or rectangular (a thicker crusted pizza), and include the Spinach and Ricotta, Spicy Vodka—made with a base of vodka sauce—and Mortadella—topped with Italian salami, roasted cherry tomatoes and fresh aged mozzarella cheese. A great selection of local and national beers are available on tap, ranging from IPAs to wits to ciders, to perfectly match to whichever pizza you choose. facebook.com/Hutchins-Garage-1791896040902139
Cat Tales Cat Cafe
Chapel Hill
Introducing the Triangle’s first Cat Café! At Cat Tales, you can play with 12 cute kitties in a two-story lounge, while sipping on coffee, tea, beer or wine and munching on light snacks. Guests can spend a fun day petting the cats and helping to socialize them, and you can even adopt one to take home from the café’s shelter partner, The Goathouse Refuge of Pittsboro, if you happen to fall in love. Additionally, the café hosts a variety of special events, including yoga with cats, ‘mewvie’ nights, wine tastings and more. Reserve a time for an hour-long visit online; walk-ins are welcome when space allows. cattalescatcafe.com
Fount Coffee + Kitchen
Morrisville
This unique coffee shop is as Instagram-worthy as it is delicious. Along with a full coffee and espresso menu served all day—try the “one + one,” an espresso split between a macchiato plus a single shot— Fount offers both breakfast and lunch, including smoothie bowls, salads, toasts and small plates like roasted broccoli and honey sea salt popcorn. The signature “come as you are” sign welcomes guests into the bright, naturally lit space, complete with modern furnishings and various plant life. fountcoffee.com
THRIVE 2019
Durham
3/15-3/16; $50-$125
Calling all creatives! THRIVE is a two day conference hosted by the AIGA Raleigh, a professional association of designers dedicated to empowering young designers while encouraging social change through design. On the first day, six conference speakers, including Amy and Jen Hood from Hoodzpah Branding Agency and Aaron Draplin of Draplin Design Co., will share their wisdom in hopes of inspiring attendees, complete with an after party in the evening. Day Two will consist of conference workshops in different time slots throughout the day, covering topics like branding, freelancing, hand-lettering, vectoring in Illustrator and other skills. raleigh.aiga.org/event/thrive-2019/
by Lauren Kruchten | Mar 15, 2019 | Eat, March 2019
Cow’s milk doesn’t cut it anymore.
If you’ve been to virtually any Raleigh coffee shop lately, you’ll notice the list of non-dairy milk alternatives available for cappuccinos, lattes, macchiatos and other espresso drinks. This list ranges from the now-standard almond milk, to coconut milk, oat milk and even macadamia nut milk, at innovative cafés including Sir Walter Coffee and Jubala.
Coffee shop owners say these alternatives are regularly requested, even among customers who are perfectly capable of drinking cow’s milk without any adverse health effects. Ashley Vegetabile, the manager of downtown Raleigh’s 42 & Lawrence, says she noticed the non-dairy milk trend starting a year and a half ago, when new research (and well-timed Netflix documentaries) highlighted some of the negative aspects of dairy. Vegetabile says she personally switched to almond milk because of its higher calcium content compared to cow’s milk—a cup of whole milk contains about 30 percent calcium, while a cup of almond milk clocks in at around 45 percent.
But it’s not just the health-conscious or those who suffer lactose intolerance who crave milk alternatives. Benelux Coffee owner Sam Shaber says he sees a whole range of customers ordering non-dairy milks for their drinks, no matter their age or economic status—even though these alternatives can cost 75 cents to $1.50 extra, depending on what drink they’re going in.
Environmental factors may also contribute to customers’ choices, Shaber notes.
Climate experts report that the dairy industry is responsible for up to 4 percent of all human-caused carbon gas emissions, mostly in the form of methane from cow farming. And while almond milk has become an ever-popular alternative to dairy, it also takes a toll on the environment due to the large amounts of water required to manufacture it.
This is why Shaber decided to add oat milk to his lineup at Benelux, an option that quickly became popular. “When we switched to oat milk around a year and a half ago, it really made an impression on customers,” Shaber says. “Repeat customers would come back for oat milk; it brought a lot of happiness.”
The different non-dairy milk alternatives can change the taste and textures of an espresso drink, a quality that further plays a part in customers’ choices.
Jazlyn Vogt, the operations manager at downtown’s Sir Walter Coffee, says oat milk is probably the closest alternative to dairy milk in consistency, which is why it has become a popular choice at her coffee shop as well. Using oat milk results in a smooth, creamy latte without affecting taste, Vogt says.
Almond and macadamia milk, on the other hand, noticeably affect taste and texture in various espresso drinks. Almond milk is thinner, making it harder to steam into a thick consistency, and adds a nutty almond flavor, which can almost taste bitter in a latte or cappuccino. Macadamia milk, on the other hand, lends a touch of sweetness, with a delicate vanilla flavor.
You may have noticed that soy milk, once a common offering originally marketed for those who are lactose-intolerant, is not widely available at coffee shops any longer. Studies emerged showing that soy milk contained high levels of estrogen, and led to other adverse health conditions including thyroid disorders and reproductive issues.
So, which milk is the best milk?
It’s not that easy to say. Each has its own pros and cons, while flavor profiles play a big part as well. But it’s pretty clear that cow’s milk is losing ground to these alternatives, whether for customers’ health consciousness, taste preferences, allergies, or other reasons.
One thing’s for sure, your latte game is about to get a lot nuttier…or, well, oat-rageous.
by Lauren Kruchten | Mar 15, 2019 | Do, March 2019
No matter where you go in Pinehurst, a village in Moore county near the town of Southern Pines, the namesake trees are always in view. They elevate the North Carolina Sandhills’ natural beauty, dotting the landscape of some of the nation’s finest golf courses, including the village’s historic Pinehurst Resort—designed by Frederick Law Olmstead, the landscape architect behind New York’s Central Park and the Biltmore estate—one of the country’s only National Historic Landmark Districts. While Pinehurst is known as the “Home of American Golf,” the New England-style village, founded by Bostonian James Walker Tuft in the 1890s, offers much more than just excellent teeing. Restored historic buildings in Pinehurst’s downtown are now home to superb eateries, highlighting some of the region’s finest ingredients, as well as old-timey pubs perfect for socializing with the town’s friendly residents, who number around 16,000. Quaint shops and galleries are dispersed throughout Pinehurst Village and the area’s natural beauty extends outside of the village proper; the nearby Uwharrie National Forest offers 1,600 miles of trails for hiking and bicycling within its 51,000 National Forest System acres.
EAT
Ironwood Cafe
This beloved American eatery in the heart of historic Pinehurst has become the centerpiece of the town’s growing food scene, with lunch, dinner and Sunday brunch menus that boast fine ingredients and seasonal produce. Dishes range from contemporary to classic Southern to unique offerings like Pork Osso Bucco, Bi Bim Bap Stir Fry and Huevos Rancheros Scramble. ironwoodpinehurst.com
Elliott’s on Linden
This hidden gem specializes in farm-to-table fare, with a focus on showcasing the region’s farmers and culinary artisans, sourcing everything from grits to heirloom tomatoes locally. The eclectic menu highlights fresh ingredients, in dishes like cornbread and country-ham-stuffed chicken breasts, pear and stilton salad, and seared scallops with parsnip curry puree, tangerine beurre blanc and coriander dust. Pair your dinner with a seasonal craft cocktail made using North Carolina spirits. elliottsonlinden.com
Ashten’s Restaurant
The crest hanging over the door of Ashten’s Restaurant in Southern Pines—a curious depiction of a lion and a unicorn fighting over a crown roast, with the Latin inscription “not new things but in new ways”— sets the tone for the fare found at this traditional yet contemporary eatery. The menu features unexpected takes on Southern dishes (and Southern dishes with an ethnic twist), such as crispy artichoke lollipops, Southern Bimbop and Reuben eggrolls. Save room for a scratch-made dessert. ashtens.com
DRINK
Pinehurst Brewing Co.
Pinehurst’s newest brewery occupies the historic 1895 Village steam plant. Much of the original brick and steel was used in the restoration of the building, and its signature smokestack now proudly bears the brewery’s name. Pinehurst Brewing features craft beers from renowned head brewer Eric Mitchell, with seasonal brews added throughout the year. Enjoy house-smoked meats including brisket, pulled pork and sausage, plus traditional Southern sides, salads, pizza and sandwiches. pinehurstbrewing.com
Pine Scone Cafe
For coffee and breakfast, try Pine Scone Cafe’s handcrafted coffee and espresso drinks. Classic cappuccinos, mochas and chai lattes, as well as bubble tea, smoothies and an Espresso Frappa—essentially a frappuccino—round out the drinks menu, while delicious baked scones give you the fuel you need for the front nine. pinesconecafe.com
Drum & Quill Public House
This traditional Irish watering hole in old town Pinehurst has a neighborhood bar feel, with a good drinks selection, fun decor and a compelling backstory. The pub’s name derives from esteemed golf writer Bob Drum’s secret weapon, his quill, and it pays tribute to Pinehurst’s golf history prominence by honoring the Grand Slam—the four major tournaments golfers seek to win in one year in order to earn the status of a true golf legend. drumandquill.com
DO
Sunrise Theater
On a cold or rainy day, catch a film at the historic Sunrise Theater on Broad Street in downtown Southern Pines. Originally a hardware store dating to 1898, the building was converted to a movie theater in the 1940s and now features weekly showings of first-run and independent films, as well as musical concerts and live community theater. sunrisetheater.com
Sandhills Horticultural Gardens
The Sandhills Horticultural Gardens feature 27 acres of plant life across ten different gardens which students at Sandhills Community College diligently maintain. Get lost in the Sir Walter Raleigh Garden’s holly maze, bring a picnic lunch to eat in the Fruit and Vegetable Garden, stop and smell the Rose Garden’s blooms and admire local artists’ sculptures throughout. sandhillshorticulturalgardens.com
One of a Kind Gallery
Besides golf, Pinehurst is well known for its talented artists and potters. One of a Kind Gallery in downtown Southern Pines features 24 local artists and their works, including paintings, wood sculptures, photographs, candles, pottery and more, displayed in a bright, three-room gallery. oneofakindgalleryllc.com
STAY
The Carolina Hotel
Located on the grounds of Pinehurst Golf Resort, The Carolina Hotel makes for the town’s most lavish stay. The century-old hotel’s grand facade is an impressive introduction to one of more than 200 guest rooms. The exquisite Carolina Dining Room, coffee shop and Ryder Cup Lounge are frequented by well-known golfers. Enjoy regular tee times, relaxing spa treatments and complimentary afternoon tea. pinehurst.com/accommodations/the-carolina-hotel
Pine Crest Inn
This bed and breakfast exudes a rustic Southern charm, complete with cozy rooms, a friendly staff and made-to-order breakfast each day, with a special buffet on Sundays. The inn’s dinner-service restaurant is popular among guests and the public alike. pinecrestinnpinehurst.com
Jefferson Inn
Located just down the road from the Village of Pinehurst, the boutique hotel’s vintage aesthetic includes cottage-style furniture, plantation shutters and antique decor, with a touch of modern luxury. 15 guest rooms and one-bedroom suites boast generously sized beds with custom-made duvets and pillows, and Egyptian cotton sheets. jeffersoninnsouthernpines.com
by Lauren Kruchten | Mar 8, 2019 | Eat, March 2019
Plastic is cheap, but it’s also costly.
Though inexpensive to buy and produce, plastics take up to 1,000 years to break down in landfills, where they degrade into particles that contaminate soil and water. In Raleigh, as in other cities, you’ll find plastic in plenty of restaurants, bars and other food businesses, where customers and employees often dispose of cups, to-go containers, and forks and spoons improperly instead of recycling them. But recently, several local businesses have realized the staggering effects of using plastics; as a result, they’ve switched to more sustainable alternatives, such as compostable containers and cups, reusable utensils and plateware, and metal or bamboo straws, among other initiatives.
Raleigh Raw, which opened downtown in 2015, has used compostable materials from the start. Leslie Woods, Raleigh Raw’s co-founder and director of operations, opened the café using 100 percent compostables for consumer products, including corn-based utensils, to-go cups and containers for food, all supplied by local distributor CompostNow.
Woods says that, at first, there was debate among her team members over the initiative; while the café offered all compostable products, how could they be sure customers were actually going to compost them once they left the store?
“If they’re going to leave, you can’t be sure it’s going to be composted, but you’re giving them the option to,” says Kat Nigro, the head of marketing at CompostNow. “Raleigh Raw is creating a business model for the world they want to live in, and that’s so important. What they’re saying is, ‘we’re going to use this compostable material because we’re going to assume that you compost, because everybody should be composting.’”
CompostNow is the primary distributor that many Raleigh businesses turn to to obtain compostable products, along with accompanying composting services. Every eco-product it sells is certified by the Biodegradable Products Institute, a third party that ensures products are compostable and will break down within a certain time frame, usually around three months. Nigro explains that any product can claim to be “biodegradable,” as everything is going to break down eventually—but the longer something takes to break down, the more methane it emits.
The Pharmacy Café, another of CompostNow’s clients, has seen a significant decrease in its methane emissions thanks to its use of compostables and composting services. According to Nigro, since the business started working with CompostNow in late 2015, it has avoided releasing 3,804 pounds of methane and diverted 29,265 pounds of waste into compost instead.
“We asked ourselves, ‘What other thing can we be doing to make ourselves stand out, besides just being a service?’” says Daniel Whittaker, The Pharmacy Café’s co-owner.
The Pharmacy Café’s compostable cups, utensils and clam shells are disposed of in compost bins, which CompostNow drivers pick up. CompostNow converts the waste into soil that is then divided up among its garden partners, including Raleigh City Farm, where The Pharmacy Café, the farm’s neighbor, also sources much of its produce.
Another sustainability proponent is Dram & Draught, which made a drastic change a year ago when the bar completely eliminated all plastic materials in an effort to decrease its ecological footprint. Co-founders Kevin Barrett and Drew Schenck bought leather coasters and stainless steel straws, which are cleaned and used over and over. Though these products incurred a one-time expense, the duo says paying the extra money up front was worth it.
Sharon May, owner of Relish Craft Kitchen & Bourbon Bar, also takes pride in the initiatives her restaurant is taking to reduce waste and increase sustainability. Relish uses compostable takeout boxes, recyclable coffee lids and tupperware-like to-go containers that customers can reuse for food storage. Earlier this year, Relish made the switch to compostable straws.
Additionally, Relish uses CompostNow’s composting service. Since joining the program in 2013, Relish has diverted approximately 43,469 pounds of food scraps, producing 10,867 pounds of rich compost and avoiding releasing 5,651 pounds of methane at the landfill.
“The steps we have taken have cost more money, but I am a firm believer in the effort,” says May. “I realized long ago that since, as a business, I serve over 700 customers each day, I can make a much larger contribution to it all than most people can do on an individual household basis.”
Other Raleigh eateries and cafés that work with CompostNow include The Morning Times, Trophy Brewing, Fiction Kitchen, Midtown Grille, Bida Manda and many others.
“These businesses were willing to pay that extra cost because they truly believe in the impact that it makes,” says Nigro. “It’s so easy to go with the easiest and cheapest option, but they’re being more thoughtful and want to be more sustainable.
