Film director Joanna James premiering A Fine Line documentary in Raleigh
Food not only has the power to connect us, but it fosters personal goals and dreams—and can even play a part in bigger social issues like gender equality. Enter A Fine Line, a doc by film director, producer and writer Joanna Jamespremiering at The Rialto Oct. 8.
The critically acclaimed award-winning documentary explores why less than 7% of head chefs and restaurant owners are women—a staggering statistic—with intriguing perspectives and experiences from world-renowned chefs to boot. Think Dominique Crenn, Lidia Bastianich, April Bloomfield and Barbara Lynch.
The Raleigh event is being hosted by MAPP (Mentorship, Advocacy, Purpose and the Power of Community), which James also founded, a 501(c)(3) nonprofit with the goal of empowering more women to take on leadership roles—whether in the food and beverage industry or otherwise.
Local chefs and restaurant owners Cheetie Kumar of Ajja, Caroline Morrison of Fiction Kitchen, Sara Abernethy of Wye Hill Hospitality and Morgan Teianne of Flavor Hills will get the chance to share their own insight into the F&B industry during a panel conversation and filmmaker Q&A following a VIP appetizer + wine reception and doc screening.
We chatted with James ahead of the event to talk about her inspo behind the film, where the culinary industry stands as a whole and what to expect from the upcoming evening. eventbrite.com
What prompted you to make A Fine Line?
I made A Fine Line because it was personal to me. I wanted to share my mother’s story, a small-town restaurateur who was on a mission to do what she loved while raising my brother and I—and the odds stacked against her. I soon realized that my mother’s story was universal in that many women across most industries face systemic issues when it comes to getting into leadership. But having a conversation on gender inequality with some of the greatest chefs around food makes it so much more approachable for so many people, which made the film so relevant.
Why did you choose the specific chefs featured in the documentary to include?
It is an elite club of women restaurateurs/chefs who are not only owners, but also operate their businesses. We wanted to feature women who had long track records of success, and each story complemented each other or hit a theme that felt interwoven to the central narrative. I had approached other women as well representing various backgrounds and perspectives, but for whatever reasons some chose not to be part of it, so I am truly so grateful for these incredible women who did decide to be part of this film that ultimately became a rallying call for greater gender equality and representation.
What do you feel is the biggest hurdle for women in the culinary industry?
Years prior the biggest hurdle was going up against a toxic culture of harassment and disrespect where women were simply not valued or taken seriously, and even worse were made to feel less than and to be kept in their place. Today the biggest hurdle is more connected to systemic barriers of less resources for women, whether that’s for child care or access to funding.
How do you feel those hurdles could be eradicated?
We need immediate innovation and investment prioritizing women and families. That is why from a movie came a movement leading to MAPP, a 501(c)(3) nonprofit to empower more women into leadership through mentorship and advocacy. We know that if we build a strong community uplifting each other and sharing knowledge and information, we all get ahead. Especially when it comes to advocating for affordable child care, paid family leave and access to resources from funding to key introductions.
Why partner with MAPP and host the viewing here in Raleigh?
MAPP believes the most important thing we can do is build community so people learn from each other and prevent making the same mistakes. It is also so important to spotlight women, and, in particular, diverse women who are many times sorely missed in media and awards. Representation matters, so by recognizing Raleigh as a culinary destination connected to female talent, we not only celebrate these incredible women chefs, but we also provide an opportunity for their customers and community to hear directly from them.
What do you hope comes out of the October event?
I hope A Fine Line entertains and enlightens people as to what we can all do to ensure an equal shot at making our dreams come true. We want to provide a delicious event at the iconic Rialto theater with signature bites from some favorite chefs and restaurateurs like Cheetie Kumar of Ajja, Caroline Morrison of Fiction Kitchen and Sara Abernathy of Wye Hill Hospitality. You’ll also get to hear from these community leaders after watching a film that hopefully makes you laugh, cry and open your heart to creating change for good.
No matter how you spin it—er, stir it—Negroni Week is one of the most highly anticipated celebrations in the bar community. Taking place worldwide Sept. 16–22, the weeklong event sees thousands of bars and restaurants in participation, with funds raised for Slow Food, a movement that aims to “ensure good, clean and fair food for all.” There are a plethora of Raleigh hot spots participating this year, giving you plenty of ops to cheers to a great cause. Here’s where to imbibe.
Given Negronis hail from Italy, it only makes sense to pair with some unique pasta from chef David Ellis. Choose your adventure with ops like a classic Negroni, mezcal Negroni, Negroni Bonal and creative riffs like the Appalachian Negroni (gin, Campari, Amaro Oscura, candied orange)—best served with the likes of tagliatelle, raviolo and malfadine.
Beverage Director Jordan Joseph’s third seasonal Negroni in the Adriatic-inspired restaurant’s drink menu series (avail through October!) is a play on an elevated white Negroni made with Uncle Val’s Gin, Salers aperitif, grapefruit oil and Contratto Bianco—the latter of which Joseph notes is made with Chardonnay and Cortes grapes, along with 50 herbs and botanicals. “This has forever been one of my favorite Bianco Vermouths,” he adds. “Think of chamomile, aloe vera and bergamot. It plays right into the other ingredients, making what I believe a great cocktail.”
Photo by Jessica Crawford, courtesy of BrodetoPhoto courtesy of Il Falo
Feeling smoky? This Italian-inspired resto offers a smoked Negroni feat. the addition of smoked gin and a charred orange that’s guaranteed to add a fire to any sip sesh, esp when enjoyed with a wood-fired pizza, pasta and more.
Choose your fighter between a subtly sweet and herby blackberry basil Negroni (blackberry-basil-cucumber-infused gin, Bianco vermouth and dry vermouth) and coffee Negroni (gin, Campari and coffee-brewed Antica sweet vermouth) for an extra caffeine jolt while taking in views of DTR.
Whatcha know about a Montenegroni? Spice things up on the rooftop of the Residence Inn Raleigh Downtown with this Tanqueray gin, Amaro Montenegro and Carpano Antica vermouth number.
If a whiskey sour and Negroni had a baby, it would be WK’s Negroni sour riff, made with Conniption American Dry Gin, Campari, Macino Sakura vermouth, lemon juice, simple syrup, egg white and orange bitters. Talk about the best of both worlds!
Durham’s ground-to-glass cocktail basement bar is offering three Negroni spins, each of which source ingredients from a different nonprofit farm. See: the lemongrass and lime leaf white Negroni (Transplanting Traditions Community Farm); bitter melon, purple turmeric and redistilled scotch (Utopian Seed Project); and salted tomato and pickled okra Negroni spagliato (Urban Community AgriNomics).
Not one, not two, but eight Negronis are gracing this Bull City cocktail bar’s Negroni Week menu—also available throughout the entire month of September. Choose from the likes of a frozen Negroni, Cedar Grove Negroni (Tanqueray No. 10, Maple Spring Gardens amaro, Cap Corse Rouge, gentian) and the Stubborn Uncle (Ardbeg Wee Beastie Smoky Islay scotch, Cynar 70, Punt E Mes)—to name just a few.
On your mark, get set, run to raise money for ALS research at this year’s 11th annual Sola Hot Mini 5K.
Lace up your sneakers and get ready to run for a great cause! Sola Coffee is hosting its 11th annual Sola Hot Mini 5K on Saturday, Sept. 14. After late Sola owner Jeanne Luther was diagnosed with ALS in 2018, the cafe shifted its fundraising efforts to raise money for ALS, which presently does not have a cure. This year marks the third race without Jeanne, and “we want to continue to honor her legacy by blowing it out every year,” says Sally Leonard, Jeanne’s daughter.
All proceeds from the event are directed through the Team Drea Foundation to Duke ALS Clinic, Team Chris Combs/Project ALS, The ALS Association North Carolina Chapter and the ALS Therapy Development Institute to help further research efforts to end the progressive degenerative disease that destroys neurons controlling voluntary and involuntary muscles.
Last year’s race saw 1,008 participants, while 2022’s raised $161,000 alone—and in the last five years, it’s raised over $625,000 to help find a cure. The race begins at Sola Coffee Café at 8:30am and winds through the surrounding neighborhoods, finishing back at the coffee shop—where you can, and should, order some of Sola’s signature hot minis to celebrate a run well done.
Andrea Lytle Peet, president and founder of the Team Dream Foundation, says, “When I was diagnosed with ALS seven years ago, I pledged to spend the rest of my life raising money for research to put an end to the cruelty of this disease. Before you die, ALS steals your voice, your breath, your ability to move—and you are powerless to stop it. I have been lucky to have slow progression, but I hate watching my friends go through it. John and Jeanne are some of the kindest, most genuine people you will ever meet. They built Sola to be more than a coffee shop, and it is beautiful and heartwarming to witness how the Sola community has come together to support them. They have turned their struggle into something positive that will help others. I am honored to be a part of it.”
ALS isn’t an incurable disease, it is an underfunded one, and events like the Sola Hot Mini 5K are vital to aiding research. For those who are unable to participate in this year’s race, there are also plenty of ops to volunteer, fundraise or donate what you can. For more info and to register click here.
Set sail via Freedom Boat Club and anchor at these favored local restos.
Drop it like it’s hot… anchors, that is. Boating season is still fully in session—and Freedom Boat Club’s “dock and dine” experience is the ultimate way to blend two of life’s greatest pleasures: food and the open sea.
Set sail from Raleigh to the coastal gem of Beaufort, North Carolina, with your own personal captain, who will take you on a tour of some of the best waterfront dining spots around. Seaside bites and bevs to close out summer? Don’t mind if we do. Here, the boat club’s top picks for where to dock and dine.
Black Sheep Break away from the herd with wood-fired pizzas that are anything but ordinary—think charcuterie pie; pulled pork pizza; and The Bishop, topped with arugula pesto, roasted heirloom cherry tomatoes, garlic, Parmesan, serrano ham and dressed arugula–while enjoy killer sunset views that are sure to have you cheesin’.
Aqua Dive into this nee-2003 fine-dining resto where fresh local flavors are represented across a mix of small and large plates like mussels, seared local tuna, and duck confit—and best served with wine, beer or a specialty martini.
Moonrakers Why reach for the stars when you can dine under them? The open-air dining destination boasts a dining room and bar overlooking the waterfront—not to mention a gorgeous rooftop with views for days—that makes for the perf place to post up for coastal cuisine and handcrafted cocktails.
Beaufort Grocery Co. Grocery run? More like gourmet run. This time-honored charming resto is reminiscent of a French country bistro, dishing out Southern comfort foods with a twist for brunch, lunch and dinner. By day, enjoy the likes of sandwiches and salads; and, by night, dig into entrees like smoked sea salt seared tuna, chargrilled New York strip steak, ginger apricot chicken and more.
34 Degrees North Set your compass to 34 degrees north, where local flavors and seasonal ingredients sourced from local farms and fishermen meet a modern menu that’s about as Crystal Coast as it gets. You can’t go wrong with any of the seafood dishes (local grouper, shrimp and grits), but don’t sleep on the butcher’s cuts, salads and apps either.
Blue Moon Bistro Once in a blue moon, you’ll indulge in locally sourced modern French cuisine at this homey bistro located in a circa-1827 historic gem. The intimate, charming surrounds set the stage for an array of dishes featuring fresh local produce, from lobster bisque to NC crabcakes to filet mignon.
Clawson’s 1905 Restaurant & Pub History gets a tasty makeover at Downtown Beaufort’s storied building dishing out classics such as pimento cheese, fried seafood platters, baby back ribs and more, while memorabilia and other nostalgic knickknacks set the scene.
City Kitchen A “quality of life restaurant” located above Town Creek Marina, Bryan and Karen Carithers’ City Kitchen serves up locally sourced food drawing inspo from Caribbean, Asian and Southern cuisine—with waterfront views offering the ideal backdrop. Start with the truffle Romano chips or Southern sampler before making your way to West Indian-style fish cakes, duck Bolognese and the like.
Ribeyes Steakhouse If you’ve got beef with boring meals, look no further than this larger-than-life steakhouse offering steaks cut to any size you like (really). Also gracing the menu is seafood, chicken, burgers, sandwiches and other traditional American fare.
Finz Grill Two fins up for this playful eatery where the seafood’s fresh, the vibe’s laid-back and flip-flops are basically the dress code. Pro tip: Order the stuffed spuds, hot crab dip or firecracker shrimp—but you really can’t go wrong with any of the burgers, sandwiches or seafood platters.
Dock House Restaurant Dock House, as the locals call it, has been a mainstay since 1978 for its upper deck/boardwalk views of Taylor’s Creek, live music, cold beer and cocktails, and elevated seafood-leaning bar food. Nosh on the likes of buffalo shrimp, chili cheese nachos, fried seafood baskets, burgers and more as you sway to the breezy tunes—and keep your eyes peeled for wild ponies and jumping dolphins.
Priming “the bend” into a fitting “Trophy Street,” if you will, is a new take on a trio of concepts. Since the initial announcement for redevelopment, Trophy Brewing Co. is partnering with Carpenter Development on activating the three houses. “As soon as my partners in Trophy were willing to do the houses, we jumped at the opportunity,” says Carpenter Development owner and Trophy co-owner David Meeker.
The three homes will be converted into distinct concepts for an anticipated mid-November opening: a second State of Beer location with a more robust food menu but the same great selection of craft beer and natural wines; a casual neighborhood bar dubbed The Bend Bar on the corner serving cocktails, beer and the like; and a third concept in the works.
An elevated, covered patio will connect the three buildings, while ample outdoor space in the back will play host to live music and even perhaps a small food festival. “What we learned on Maywood is people really appreciate these wide green spaces,” says Trophy co-owner Chris Powers, “and it’s really exciting to be able to provide that close to Downtown.”
Adding to The Bend’s business boom, these fresh concepts will join a duo of other recently bowed businesses on the street: January’s new Gussie’s, and the February-slated renovated Wolfe & Porter. The latter will also feature downstairs speakeasy Cellar Liquor Bar upon reopening, turning the once-quiet corner of the city into a bustling hub of activity.
“The Morgan West District is really starting to take shape with Gussie’s being a hit already and Wolfe & Porter getting ready to open, adding to staples Irregardless and Trophy Brewing & Pizza,” emphasizes Meeker. “The Bend houses will serve to connect the district from a walkability standpoint and fill out the options available. It’s really exciting.” Not to mention 865 Morgan’s mixed-use residential and retail (and parking) prospects that a bustling walkable district requires.
With its Person Street-level potential, as Meeker puts it, the street’s walk score will certainly get a boost. “Being a part of a pedestrian neighborhood is really exciting for us—where people can ride their bike or scooter, or walk and hit a couple of different places,” adds Powers. “We are looking at better ways to be connected to Downtown, and if you can leave your car and get here via public transit, your own bike or just walking, that’s always a plus.” And, so, a new destination emerges.
Rendering courtesy of Maurer Architecture
Trophy’s trio of concepts, situated between Trophy Brewing and slated 865 Morgan, will join a streetful of thriving businesses, including Irregardless, Gussie’s, and Wolfe & Porter.
