Category: At the Table

Essential ingredient: Rare and briny shad roe

by Kaitlyn Goalen photographs by Jillian Clark Ramps, truffles, Pappy van Winkle. Ingredients in short supply, whether by season, production, or fetish, are a double-edged sword. Exclusivity breeds interest – generally a good thing – but it can also engender a market…

Local roots, local eats

by Dean McCord photographs by Nick Pironio We live in a society that places a high value on rolling up your sleeves to start a business, getting family members to join in, and making a buck. We tell romantic tales of the…

Raleigh gets saucy

by Andrew Kenney photographs by Chris Fowler Sauce at its best is a culture distilled, the collected spices and secrets of a cuisine and a history. A taste of a hearty ragù or a vinegar sauce with an addictive eastern tang can…

The Cherry Bounce: Raleigh’s official cocktail

by Dave Rose owner, Deep South The Bar photographs by Nick Pironio Yes, Raleigh has an official cocktail, and it’s been around since around 1769, before Raleigh was even a city. It’s called the Cherry Bounce. We didn’t invent it – any…

The romance of chocolate

by Kaitlyn Goalen photographs by Jillian Clark When it comes to Valentine’s Day, the last thing I want is the crowded, stressed-out environment of a completely booked restaurant. I much prefer to cook at home, with or for the object of…

Advertisement