When it comes to caffeinated beverages, chai lattes have a chokehold on me (think like Lorelai and Rory Gilmore’s coffee addiction a la Gilmore Girls). Like many, a cup of joe was my go-to wake-me-up bev for years, but after making the switch a couple of years ago, I’ve never looked back—barring a fun seasonal latte here and there to scratch an itch. Now, as a bona fide chai latte stan, I give you my fave versions around town, ideal for a hot or iced moment that delivers a more subtle buzz than caffeine-heavy java. Sip and savor away!
What to do with your Thanksgiving leftovers, as recommended by local chefs.
There are two types of people when it comes to Thanksgiving leftovers: Those who can eat the same heated-up meal for a week on repeat, and those who need a remainders refresh. If you’re of the latter and looking for some fresh inspo for your food, well, refresh… we’ve gotcha covered. We tapped local chefs for their creative solutions for Thanksgiving #leftoverlife. Stay hungry!
“I really love soup, so that’s always a natural fit for me to put leftovers to good use. I take all of the carved-up turkey bones and drippings from the pan and make a nice, rich, roasted stock by covering the bones with water and tossing in whatever mirepoix veg has survived the holiday in my fridge. I make a soup with this stock and some remaining turkey meat, leftover braised greens (usually collards in our house on Thanksgiving), and a can of the Muir Glen organic diced fire-roasted tomatoes (juice and all). Super simple and really foolproof. You can also throw some beans or pasta into this to bulk it up into a heavier experience, but after the decadence of Thanksgiving, I prefer the lighter route.
Another idea: We always serve a delicious cornbread dressing at our Thanksgiving, based on my mom’s grandma’s recipe. It’s really delicious day-of on its own, but I like to flex it into a post-Thanksgiving baked oyster. I work it (from fridge temp) into a crumbled texture, and I mix in a little sausage or bacon with one egg. Then I spoon that onto freshly shucked oysters on the half-shell and bake them at 400 for about 8–10 minutes. It makes a great game-day snack for what is usually the post-Thanksgiving football showdown between UNC and my alma mater, NC State (GO PACK!!! 🐺).”
“My favorite Thanksgiving leftover hack is thanks to my mother-in-law. She always made these crusty little ‘balls’ from leftover dressing. I embellished them a little.
Take leftover dressing/stuffing and mix in one egg and a little melted butter. With a small scoop or a large spoon, flatten a little disc onto your palm, put a small piece of sharp cheese (cheddar or aged provolone etc) in the center and roll into a ball. Place on a parchment-lined cookie sheet or a sprayed mini-muffin tin and bake at 350 until crusty on the outside and hot and set on the inside. Serve while still hot with cranberry sauce and some spiced nuts. So delicious!”
“Make green bean casserole risotto. This is a lot of fun because risotto is a lovely dish—and a perfect outlet for using your leftover green bean casserole, an otherwise unused leftover side dish. I have purposely omitted salt as most people use a can of cream of mushroom soup which can be salty. But, if you taste your risotto at the 25-minute mark and it needs seasoning, by all means, add a pinch of salt. You can also add other leftovers if you have some, such as asparagus, mushrooms, bacon or ham pieces, etc. Don’t forget to have fun and cook with your heart.
Start by cooking 2 cups of Arborio rice over medium-high heat in 1/4 cup olive oil for about 5 minutes. The edges of the rice should be translucent. Add 1 cup of white wine (whatever you have leftover from the night before will be fine). Allow most of the wine to evaporate, about 3 minutes. Reduce heat to medium and stir in warm water half a cup at a time (if you have vegetable or chicken stock left, use it up). Keep adding water/stock every couple of minutes and stir constantly. If the liquid is evaporating too quickly reduce heat to medium-low. After around 25 minutes, check the consistency of the rice. It should be al dente. Stir in 2 cups of your leftover green bean casserole. If you have less than that don’t worry, you’ll be just fine. Cook for another 5 minutes, remove from heat, and stir in 4 tablespoons of butter and 1 cup of Parmesan or pecorino gradually. There you go! Now you have a delicious risotto for dinner.
“I make a cranberry chutney with fresh ginger, cardamom, cinnamon and oranges for Thanksgiving, and my favorite thing to do is make turnovers with it the next morning for breakfast. Fill an all-butter puff pastry with whipped cream cheese and cranberry chutney, brush with egg wash, and bake at 410 degrees. Serve warm.”
“Make some turkey dumplings! Shred the leftover meat and mix with gravy—add some chopped veggies in there too if you have any. If you’re too lazy you can buy the dough already done and assemble at least 25. Pan-sear and finish them up with a flour wash in the bottom of the pan to create a crusty situation. Make a spicy cranberry dipping sauce and you’re ready to go!”
The NCRLA Chef Showdown isn’t just a competition—it’s a platform.
Like a simplified local version of Top Chef, the NCRLA Chef Showdown is a big deal. The annual competition—now in its seventh season—pits chefs, pastry chefs, mixologists and distilleries from across the state against each other to battle it out for the crown of NCRLA Chef of the Year, Pastry Chef of the Year, Bartender of the Year and Distillery of the Year.
But let it be known that these aren’t your Ashley Christensen, Vivian Howard or Scott Crawford gourmands. Instead, the Showdown provides a platform for industry peeps on the comeup to stand out, get noticed and make a name for themselves.
Take rising star chef Saif Rahman, NCRLA Chef of the Year in 2021 who returned in 2022 to judge the competition—and hopes to return to judge this year as well. “You get a lot of local media attention,” he says. “[Winning] gives you a platform—but it also helps the chefs to represent North Carolina in a different way versus just in their own restaurants.”
Rahman says winning provided him a career boost, local recognition—and bragging rights, natch. And he’s just one of many local names the comp has bolstered—see also: Asheville’s Steven Goff, 2019 NCRLA Chef of the Year and now the owner and executive chef of Tastee Diner; 2022 NCRLA Chef of the Year Oscar Johnson, co-owner of Jimmy Pearls in Charlotte; and 2022 NCRLA Pastry Chef of the Year Lydia Greene of Machete in Greensboro.
“The Chef Showdown has become the place to showcase the incredible talent of the North Carolina hospitality industry,” says NCRLA President and CEO Lynn Minges. And this year’s competition promises to be fierce—and perhaps the most competitive and star-studded yet—with an elite cast of 62 chefs, 14 pastry chefs, and 18 teams of bartenders and distillers in the mix (the most in any year to date) making their way through the rounds from May to August.
And Raleigh came not just to play—but to win (!)—repping in both strength and numbers in this year’s lineup—from culinary contenders Longleaf Swine BBQ’s chef Marc Russell and Cheeni Indian Food Emporium’s Preeti Waas (hey, 2023 James Beard Award semifinalist!) to mixology contenders Wye Hill’s Zac Rogerson and The Willard’s Jessica Rossabi (also the 2022 Bartender of the Year first runner-up. (See the full list of competitors at raleighmag.com.)
Each preliminary round takes place at community colleges across the state, with Raleigh’s own Wake Tech Community College School of Baking and Pastry Arts hosting July 12. A partner of the Chef Showdown for several years now, the college offers ample room and great equipment for the competitors—NTM “the culinary students are so interested in helping where they can,” says Heidi Billotto, a Charlotte-based restaurant, food and travel writer who conceptualized the Chef Showdown in 2016 and continues to contract with the NCRLA to organize the event.
Only 15 chefs and five pastry chefs will move on to compete in the regional rounds and grand finale—with the final elite six of the highest scoring mixology teams set to shake and stir things up for the public at the grand finale. “I’m proud to say this is our biggest year ever—and it’s going to be spectacular,” adds Billotto. Clearly, this year’s NCRLA Chef Showdown will be one for the books. Grande Finale, open to the public, Aug. 14, The Pavilion at Angus Barn, ncrla.org
The James Beard Foundation just announced its 2023 James Beard Awards Restaurant and Chef Semifinalists—and Raleigh’s Preeti Waas of Cheeni Indian Food Emporium nabbed a nod as Best Chef: Southeast semifinalist!
The seasoned restaurateur opened her whimsical concept last year—which quickly soared in popularity thanks to its unique food offerings, colorful bazaar and vibrant interior. Should Waas win, it will be a two-peat James Beard Awards grab in the category for the Triangle—as Durham chef Ricky Moore of Saltbox claimed the top industry award for Best Chef: Southeast last year.
Preeti Waas of CheeniKingfisher | Scott Myers PhotographySeabird’s Dean Neff with wife Lydia Clopton | Lindy Schoenborn
“Congratulations to all our 2023 James Beard Award Semifinalists! This is always an exhilarating moment as we kick off the Awards cycle and recognize the outstanding achievements of individuals and teams across the country,” said Clare Reichenbach, CEO of the James Beard Foundation. “After a year of fundamental changes, we look forward to building on the progress made, celebrating those paving a better future for us all—through their talent and craft, service to others, and commitment to a better, more sustainable industry. We look forward to sharing more exciting details for the 2023 ceremonies in the coming days.”
The 2023 Restaurant and Chef Semifinalists are recognized across 23 categories, including the new Award for Outstanding Bakery. Nominees will be announced on Wednesday, March 29, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 5, at the Lyric Opera of Chicago.
Additional 2023 James Beard Awards semifinalists in the state include:
Sassool invites the city’s foodies to pick up a Triangle Food Passport and discover the joy of “traveling” to new local restaurants throughout the year.
Grab your passport (and my hand). … Sassool’s latest venture will take you on an international culinary journey—sans the long flight. Enter the North Raleigh Mediterranean market and resto’s recently launched Triangle Food Passport, a collaborative effort with 12 area restaurants, cafes and grocers designed to inspire diners to branch out and boost local small businesses.
Sassool co-owner Noelle Saleh says a lightbulb went off while gathering with fellow restaurateurs during one of their family dinners last year. “We were trying to think of ways that we could support each other as restaurateurs other than giving advice or lending an ear,” she says. “We wanted to find a way to cross-promote each other and get our customers to try out restaurants that we love but maybe haven’t tried yet.”
Together they launched the Triangle Food Passport, which boasts exclusive offers from local businesses including Sassool, Raleigh Rolls, Big League Waffles, Cheeni Indian Food Emporium, Bitten Bakery, Alpaca Peruvian Charcoal Chicken and more. Diners who purchase the $25 passport can visit each participating restaurant to redeem the offer in exchange for a “stamp,” making any midday coffee break or meal with friends suddenly feel like a jet-setting adventure.
“The passport came from the fact that many of our businesses offer food from around the world,” says Saleh. “We wanted to give people an opportunity to travel the world without leaving the Triangle.” Best of all, the new program further bolsters the food and beverage community by donating a portion of all proceeds to the Wake Tech Foundation to assist a full-time second-year student at Wake Tech with a culinary scholarship. What’s not to love?
Ultimately, the initiative offers a chance to have fun and explore by playing tourist in your own hood for a change. “Our greatest hope is that Raleigh diners discover their new favorite restaurant, bakery or food establishment,” says Saleh. “The Triangle is ripe with talent and hosts a super passionate restaurant community. We want you to experience our passion through our food.” Get ready for takeoff!
