James Beard winning chef Jose Andres has fed millions of meals in disaster zones through World Central Kitchen. Now they’re set up in Wilmington and Raleigh to help people affected by Hurricane Florence.
Have you heard of the “Blue Apron of the cocktail world,” a relatively new DIY cocktail kit called Shaker & Spoon? We tried two different months’ kits to see whether they’re worth adding to your bar tab.
Jill and TJ Donovan launched Donovan’s Dish, a catering and take-out market, in 2011. Four days after opening their first storefront in Apex in 2016, TJ Donovan died unexpectedly, leaving Jill with three young daughters and a five-year lease.
The Court of Master Sommeliers named its latest class of master sommeliers Wednesday. The master sommelier exam is one of the hardest tests in the world. Former Fearrington House wine director Maximilian Kast becomes North Carolina’s only master.
Why is pimento cheese considered Southern? Some claim it started with subsidized cheese as a cheap form of protein during the Depression. It’s made with shredded or grated cheddar cheese mixed with mayonnaise and diced pimentos.
Durham’s COPA, a Cuban restaurant from the owners of Old Havana Sandwich Shop, still serves a mean Cuban sandwich. But the expanded menu allows the chef to spread his culinary wings and explore his native cuisine.