WEB EXCLUSIVE Whether you’re a football fan or you’re just here for the food and commercials, we’ve got you covered this Super Bowl Sunday—both on the town and for your house party.
No place to spend Super Bowl Sunday? Nacho problem! Make a game plan for the biggest game of the year with our roundup of Super Bowl parties, food and drink specials, takeout dinners, and more.
It is far from a pour decision to join Pourworks for its annual Super Bowl Chili Cook-Off. How can you say no to prizes, beer and chili? Um… we like big bowls and we cannot lie…
Want to watch the big game at home, but don’t want to cook? Bar Louie’s got your back. They’ll do the prep and cooking—all you have to do is order. Snack coverage includes wings, sliders, dips and more, and if you order by Feb. 11 using the code BIGGAME20, you’ll get 20% off platters. Score!
All bets are off. Nickelpoint Brewing’s interactive Super Bowl party asks guests the real tough questions—which song will Eminem play first? Who will score the first touchdown? … And prizes will be awarded to whoever guesses correctly. There will also be popcorn, pizza, BBQ and, of course, craft beers.
In queso you’re just watching the Super Bowl for the food, head to Hickory Tavern for a big buffer for the big game—think chicken tenders, french fries and build-your-own nachos. Whether or not you go home happy about the final score, you’ll definitely leave hungry.
Housemade chili, $3 beer and football—it doesn’t get better than that. Scooter’s will have the Super Bowl on every TV, while specials like $3 Bud Light, Miller Lite, and Coors Light bottles will keep you hydrated during the game.
Save yourself a trip to the gro (odds are they’re out of wings already anyway) and preorder your game-time dinner from Trophy Brewing & Pizza. Meatballs, pulled pork, bruschetta and more are sure to put the super in Super Bowl.
WEB EXCLUSIVE As the weeks of this in-between state of isolation and partial reopening drag on, businesses that have not been able to reopen yet—or can only open at limited capacity—are feeling severe effects of the loss of a steady income.
One of the most affected sectors of the COVID pandemic in Raleigh is its once vibrant arts scene. Concerts were postponed to 2021 or delayed indefinitely, local theaters had to cancel the remainder of their 2020 season and museums are still up in the air about when they’ll be able to open up again.
David Casteel, owner of Mitchell•Casteel, the Triangle’s oldest locally owned caterer, wants to help out these local arts organizations that have been hit hard by the coronavirus shutdown. With the company’s A La Carte for the Arts menu series, for the rest of the summer, for every order placed Mitchell•Casteel will be donate $10 to a different art group each week, including the NC Opera, Raleigh Little Theater, Theatre Raleigh, NC Symphony and more.
Mitchell•Casteel is a big supporter of the local arts and the company frequently partners with the NC Opera, Carolina Ballet and Raleigh Little Theatre, collaborating on events and opening the company’s event space to the groups for functions.
“The arts are sinking to the bottom of the ocean and they need our help,” Casteel says. “Every little bit helps.”
“Our hope is to spread the word about what we’re doing so that we can raise some serious money for these awesome people while also encouraging people to eat local,” adds Nathan McDaniel, who is in charge of Mitchell•Casteel’s marketing. “We have been in this community for quite a while and we want to help give back to those we love.”
During the pandemic, Mitchell•Casteel shifted operations to focus primarily on takeout and delivery of upscale and locally sourced cuisine as the company waits for events to be allowed again. Meals offered rotate every two weeks and dishes are largely based on what can be sourced locally and what’s in season.
This week’s menu benefitting the Carolina Ballet will be available until August 22 and features dishes such as chilled heirloom tomato gazpacho, miso-honey glazed North Atlantic Salmon and Mongolian BBQ beef tri-tip, along with various sides and desserts. All menu items serve four people and must be placed at least 48 hours in advance either online or by phone.
WEB EXCLUSIVE Who doesn’t love a good burger? Whether you’re a meat eater or a vegetarian (hello veggie burgers, black bean burgers and Impossible burgers!) a burger comes in clutch for takeout during the summertime, a cue that many local restaurants are taking when adapting their menus for pickup and delivery.
The newest Raleigh restaurant to jump on the burger bandwagon is Vidrio, which is starting a new “Burgers and Burgundy” concept this Friday, July 31. The concept will feature a menu of three different burgers, fries and boozy ice cream floats all available in Vidrio’s upstairs Fiera Lounge for dine-in or takeout.
Katsuji Tanabe, Vidrio’s current chef in residence, always liked the idea of doing a high-end burger concept in a fine dining restaurant, such as Vidrio, with wine and other drinks available for pairing.
“Burgers are very approachable,” Tanabe says. “We wanted to showcase high-end, amazing ingredients in an upscale location.”
Tanabe’s burger creations include the Black Label Burger topped with Emmental cheese, onion-bacon jam, garlic aioli and a demi-glace made from black truffles and foie gras; the Blue Label Burger—a traditional, LA-style gastropub burger, as Tanabe describes it—with arugula, onion-bacon jam and blue cheese on a brioche bun; and the Gold Label Burger, a simple burger topped with heirloom tomatoes from a local farmer, house made pickles, cheddar cheese and garlic aioli. All burger patties are made from a mix of chuck, brisket and short rib.
The burgers will be available a la carte, with the option to add standard salt and pepper fries or truffle parmesan fries on the side. For dessert, Tanabe has crafted a classic double chocolate brownie with ice cream and hot fudge and a variety of boozy ice cream floats.
Over in Durham, popular cocktail bar Kingfisher, which opened shortly before COVID-19 forced the owners to close its doors in early March, are working on a new backyard pop-up concept called QueenBurger, expected to open mid-August.
QueenBurger | Photo courtesy of Kingfisher
Owners Sean Umstead and his wife, Michelle Vanderwalker, are transforming Kingfisher’s parking lot and adjacent upper deck into a pop-up burger bar serving both beef and vegan “smash burgers” with griddled onions, hoop cheese, Duke’s mayo and pickles. Pre-bottled cocktails, wine and beer will also be available to enjoy at socially distanced high top tables.
While we’re all certainly sick and tired of the COVID-19 pandemic by now, if our “new normal” involves more burgers, we personally can’t complain.
There’s a general consensus that leftover takeout food isn’t always the most attractive option for the next day’s lunch or dinner. But there are lots of great ways to make your leftover meal last and taste just as good—if not better—than on the day you ordered it. We asked local chefs and restauranteurs for some of their tried and true tips for making the most out of takeout food, including how long different foods keep and how certain tricky foods should be reheated for the best result. Since we’re all going to be stuck at home for a while, we want to be sure you’ll look forward to eating takeout leftovers long after you’ve made that initial order.
Reheating
When it comes to reheating food, The Kitchen’s consulting chef Bobby McFarland says that the best way to reheat a dish is to cook it the way it was originally prepared. For example, pizza should be reheated in the oven (at 425 degrees, according to Jon Garrison of Lilly’s Pizza) and stir-frys and pasta should go in a hot pan with oil or butter. McFarland suggests reheating deep-fried foods such as fried chicken, wings or French fries in a hot oven at around 425 degrees to crisp them back up. Wet or soft dishes—such as soup—can easily be reheated in the microwave, but Melanie Dunia, an executive chef at Empire Eats, likes to put leftover soup in a pot on the stove with a little extra water or broth to prevent any ingredients from drying out.
Southern Mac from Relish Craft Kitchen & Bourbon Bar
When it comes to mac and cheese, Sharon May, owner of Relish—a restaurant celebrated for its delectable mac and cheese skillets—says that big portions of mac and cheese should go in the oven to ensure the mac and cheese is heated evenly without any need to stir; small portions taste just as good reheated in the microwave. Mac and cheese, and pizza, are great leftovers because they can last up to seven days in the fridge and freeze well.
Burgers and other sandwiches are some of the most tricky foods to reheat, given their combination of cold and hot ingredients. Keep them around for up to three days before tossing. McFarland advises taking the burger apart, removing any cold ingredients such as lettuce or tomato, and heating the bun and burger side by side in the oven. You can also try May’s trick of reheating the bun in a sandwich bag in the microwave for 30 to 45 seconds, which steams the bun and makes it moist again. Rice can also be tough to reheat as it tends to get brittle when it’s left in the fridge. McFarland likes to make his leftover rice into fried rice, which makes a good base for other leftover foods such as sautéed vegetables and chicken.
Sacre Bleu Burger from Mandolin
While leftover seafood might not sound like the most appetizing option, chef Oscar Diaz of The Cortez assures that it can still be good. But only keep raw seafood, such as ceviche, for one to two days in the fridge as fish begins to denature and become mealy; cooked seafood can last three to four days. Diaz’s preferred method for reheating cooked seafood is in a toaster oven on low, or covered in a regular oven. Separate any cold toppings or base ingredients and reheat any sauces in a sauté pan.
Get Creative
You don’t always have to re-prepare leftovers the same way you got them. Turn a plain steak into a hearty steak and eggs breakfast or chop it up for a sandwich. Pork, chicken and other meats also make great fillings for sandwiches, says McFarland. Get creative with cheese, bread and any other ingredients you have on hand in your fridge or pantry. Diaz likes to repurpose leftover seafood in dishes such as stir fry, stew, soup or in an omelette. When preparing seafood in this way, add it in at the last minute to avoid losing texture. Chef Eric Montagne of Locals Oyster Bar likes to get creative with his seafood leftovers. He recommends turning leftover fish into a fish salad or mixing it with bread crumbs and seasonings to make fish cakes.
Keep, Freeze or Toss?
A general rule of thumb when it comes to leftovers is to keep them in the fridge for three to seven days, depending on the food (meats are on the three-day end, while most vegetable and pasta dishes can last up to seven days). If there are any signs of mold, no matter how many days have passed, definitely toss. Most foods can also be frozen, usually either in covered, glass storage containers or in sealed ziplock bags with all air removed. A good tip is to cut things like pizza or bread into individual portions first and seal separately.
The Five Point and South of the Border from Lilly’s Pizza
Re-Prep Your Takeout
PIZZA Bake at 425 degrees for five to 10 minutes or until heated through.
MAC AND CHEESE Bake large portions in a lightly oiled or buttered baking dish at 375 degrees for about 20 minutes. For small portions, microwave in a microwave-safe bowl with a splash of milk, covered loosely with plastic wrap, for about one minute.
FRIED FOOD (fried chicken, French fries, etc.) Bake at at least 425—and up to 500 degrees—for about five to 10 minutes, checking every two minutes, until golden and crispy.
BURGERS Let burger come to room temperature, then separate patty from bun and condiments. Bake the patty on a metal rack at 400 degrees for two to three minutes on each side. Optional: Heat the bun in a sandwich bag in the microwave for 30 to 45 seconds, then place in the oven when flipping the patty. Reassemble the burger.
SEAFOOD (un-fried) Cover with foil and bake on a rimmed pan at 275 degrees for 15 minutes or until the internal temperature reaches 125 to 130 degrees.
EDITOR’S NOTE: Raleigh Magazine April Takeout Special
If you order takeout from one of these locally-owned Raleigh restaurants you’ll get a free copy of our April issue in your to-go bag!
