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The Cookie People, The Carrot Cake Lady, & La Farm Bakery via Raleigh Farmers Market

3 Aug

It’s a given that one will find an abundance of produce at the Farmers Market, but have you paid attention to the vendor area where all the carbs sit? Even if my arms are full with fruits & vegetables, I can’t resist stocking up on the breads and sweets that local bakers are offering there. Sure you can find these products at your nearby Whole Foods/Fresh Market, but its ‘all the rave’ to be shopping locally & why miss out on these deliciousnesses.

The Cookie People:
These folks are the definition of small business – marital couple churning out a magnificent product from their home kitchen… These cookies are worthy of conveyor belt production, or at least local market distribution. I tried 8 varieties: Chocolate Chip, Triple Chocolate, Oatmeal Golden Raisin, Molasses Crinkle, Peanut Butter, Sugar Cookie, Mexican Chocolate, & Lemonade.
Each was fantastically perfect in moisture & flavor.
My suggestions is to up your marketing & distribution, Cookie People: sesame st. logo, website, product packaging, etc. The cookies are so moist they crumbled in the paper bag & the logo/site are elementary — but then again, who is a cookie’s target consumer: the same folks watching sesame street : ) Load up on your next farmer’s market trip.

thecookiepeople.net
The Cookie People on Urbanspoon
The Carrot Cake Lady:
If you’re dubbing yourself THE carrot cake lady, its an assumption you’ve mastered this spiced confection. Safe bet: She has, and you’ve got options: mini cakes, large cakes, cupcakes (with, without nuts) — The Carrot Cake Lady is distributed throughout the triangle (Cary, Chapel Hill, Raleigh) & also has an order form online.

carrotcakelady.com

La Farm Bakery:
Fancy, fancy bread – locally baked. You can find LFB products at the Farmers Market, as well as at their store in Cary, NC.

larfarmbakery.com

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Chef & the Farmer – Kinston, NC

16 May


pic:jeanmage.com

The character cup runneth over at Chef & the Farmer (C&F). I just can’t decide what is most extraordinary…the location? the history? or the food? They really hit it on all cylinders to bring you a truly unique culinary experience. Synopsis: NYC trained, NC local chef gets hitched, comes home, and brings the man and the swank with her. En route, you may doubt Kinston has the capacity to host such a place; however, C&F nestles quite contently in its small town package. Do not be deceived. Upon entrance, you will witness a neo-southern eatery fit for Manhattan. Let’s face it: exposed brick & abstracts will never lose their cool, and C&F smartly intermingles southern facets (i.e. twigs of cotton, doilies) with this modern décor.

I’ve had the privilege to dine at C&F twice; most significantly I chose to spend my birthday dinner here with family. Service was exceptional, ranging from the bubbly college-aged girl to the dry witted lady – both dedicatedly knowing the fine details of the menu. FYI: First-timer seating recommendation – the kitchen is exposed via a large glass window; there is a flat of elevated seating with one table positioned against the window for prime peeping into the kitchen … this is the foodie penthouse of seats- sit here!

The Food (latest visit): Traditional southern concepts with sophisticated, modern twists. Starters we have sampled include: the Butterbean Hummus – this was a cool alternative to the chickpea & all the salads are ridiculously tasty. Their pimento cheese & sausage dip is a local, as well as national favorite, with Chicago Sun Times acclaim.
The entrées included their Chicken & Dumplings, more of a plated entrée vs. a stew and was garnished with the most dainty, edible flowers (perfect dish for my mother). Triggerfish? atop a collard greens puree, this was described to be a white fish of lobster, not flaky consistency. It delivered good flavor and the promised texture; however, I doubt we’ll get this again – nor will we have the opportunity, considering the menu is constantly changing. Lastly, the Pork chop with root vegetable cake – the well-prepared chop was fit for sharing and the root vegetable cake was so inventive! (thinly sliced and layered veg’s made this baked mass of deliciousness) We finished with donuts with a lemon glaze. This was mediocre, but there were definitely better dessert options…what were we thinking?

All in all, C&F is a ‘sensory overload’ experience. Audibly: the hustle & bustle makes you excited to be there; visually: the food is beautiful; and flavor: it all tastes delicious. The commute is well worth the gas – so give Kinston a visit.

{Afterthought: when I first considered writing this review, I snooped on the internet and found C&F’s twitter page…I saw a comment from Poole’s Diner’s chef stating she’s interested in a visit… I’m confused how the James Beard folks haven’t acknowledged C&F…yet Poole’s get this enormous praise. just sayin’}

chefandthefarmer.com
Chef & The Farmer on Urbanspoon

Caffe’ Luna

10 May


pic:cafeluna.com

It’s so refreshing to arrive at a reputable Italian restaurant and admire your surroundings. I say this because it seems Italian eateries use atrocious décor to prove authenticity a la fake ivory, short ceiling columns, and elementary wall murals of landscapes. Not the case with Caffe’ Luna – after a day of shopping, my dinner mate and I were actually intimidated to enter, as we feared we were underdressed. However, we soon learned that anything goes at Caffe’ Luna (CL). There were large formal dinner parties, as well as, casual families all dining under the same roof. The dining areas are large, tenderly lit rooms divided by a wall of refined archways – the perfect stage for a rehearsal dinner or intimate dinner party (which I later found out is available). Call me crazy; however, amid these subtle elegances, I was incredibly distracted by the soda cans on the tables? It may better preserve carbonation; however; it was an eyesore in such a graceful picture.
The Food: We started with the safe options of Mozzarella Fresca: caprese-style app which was fresh and delightful & the Insalata del Pastore – Crumbled Goat Cheese with Walnuts over Mesculin Greens: generously portioned, tasty salad. These items were of well-known flavors – nothing too inventive, but delicious.
Entrees included the Fantasia di Mare (black taglierini w/ diced grouper & shrimp tomato sauté) I’m pretty novice with seafood; however, I’m confident one needs to be a descendent of Poseidon to really embrace this dish. With squid-ink pasta, fish, and shrimp…personally, I was overawed by the ‘sea-full’ flavor. The Tortelli Crostacci (lobster/crab/prawn ravioli with cream sauce) was also ordered. How can you go wrong with a lobster & cream combination? – Definitely rich and delectable. In retrospect, I wish I had ordered the pasta marinara; mountainous plates of this enticing entrée were frequently exiting the kitchen.
Lastly, we opted for dessert and sampled the Tiramisu. In regards to tiramisu, my personal preference in ingredients is the usage of espresso vs. coffee liquor. It tastes fresher, and less artificial. Regardless, we polished the dessert plate.
Caffe’ Luna is a traditional restaurant in every sense of the word, conveying a memorable experience through beautiful décor and familiar Italian flavors.
FYI: Free parking available across the street for Caffe’ Luna patrons

cafeluna.com
Caffe Luna on Urbanspoon

Capital Club 16

10 May


pic:dtraleigh.com

Impromptu visit into CC16’s early opened doors Saturday yielded a sure pleasure. CC16 is one of the most endearing establishments in downtown Raleigh – with tons of natural light and vintage decor… I felt like I was taking a rest in the sunroom of grandmother’s manor. In observance of the KY Derby, the staff was adorned in various hats and conducting charitable bets for victims of the recent tornado – only adding to the bubbly charm of this place. Hospitality comes naturally to these folks…with more than five staff members visiting our table to ensure we were content with our visit.

Looking back, I am a bit confused that I was directed to order off the chalk board menu, when CC16 has three full menus (brunch, lunch, dinner) – Perhaps I arrived during a transitional hour of sorts…but I’ll be back soon to test drive these comprehensive menus.

The Food: Pimento Cheese Spread w/ Fig Crostini… excuse me? Who thought of this … give them a hug.
We also tried some cucumber fanciness, which was basically an open-faced tea sandwich… and artfully prepared… I noticed the specificity of those pepper grains. Lastly, we carbed with Shanny Fries (cut potatoes + oil + rosemary w/triad of sauces) …CC16 can make some sophisticated spuds – eat them. For a light/bar eat, it was a success.

Menus are accessible on the CC16 website.. but for the most current info visit their Facebook page.
p.s. Late-night, I’ve passed by CC16 in transit to it’s neighbor King’s Barcade and noticed a large gathering inside – so it seems CC16 is a prime social spot as well.
capitalclub16.com

Capital Club 16 on Urbanspoon

Lil’ Break.

2 May

You know the ol’ saying: Time flys when you’re having fun. Spring has arrived and brought lots of travel… Well I’m back around –New material soon! Stay tuned, friends.

-Relevant Eats

LocoPops

15 Apr


picture:theqshack.com

Those gravely missed degrees have finally returned – what better way to celebrate than with a chilly treat, right?

Locally-praised LocoPops (LP) crafts gourmet frozen popsicles by “blending the traditions of Mexico with the flavors of the world,” according to the brand’s website. LP includes a triad of locations in Durham, Chapel Hill, & Raleigh, as well as, distribution to ten or so triangle restaurants, markets, etc. With such hip marketing and positive local buzz – I had to visit LP and try their product.

I guess I have a preconceived notion that any store showcasing a sugar-based product is going to be a hello kitty spin off concept… sugar, spice, and everything nice…and LP’s logo didn’t help dispel this expectation. Oh boy was I wrong. Without the sidewalk stand-alone sign, I would have thought it was a vacant property via the blank, dark windows. Walking inside – it only got more awkward… a large white room with a few tables, park benches, a big cooler, and a silent employee waiting for a sale. My companion expressed his mutual disappointment by stating that the vendors must be trying to run LP’s operation with as little overhead as possible… a la no interiors. Upside – they do get the kids involved — with pages of kiddie art tacked up.

But, let’s get to the reason why we came – the popsicles. Kid-size & Regular size options – My recommendation is to get the generous kid-size so you can sample a few flavors… ours included: Mexican Chocolate (choc+cinnamon, nutmeg, clove), Mango Chile (Mango+dash of chile pepper), and Cookies&Crème. The yummy, unique flavors are very literal – you’re going to taste what their name promises. Frozen is an understatement, with the water-based popsicles being much harder than the cream-based. But that’s the point – this ain’t icecream.

Conceptually, I dig it…really distinctive popsicle flavors that change weekly… however, I feel there would be more character in presentation if I bought it from a street side, umbrella-shaded stand vs. driving to a large cooler inside a white room. I did “fancy a culinary adventure” a la LP’s mission statement and got a truly tasty Popsicle – but sitting on an inept park bench inside a blank space. Overall, LP is a great product but with less than mediocre staging. I’ll be happy to purchase Locopops via satellite distribution or if in the area… but it’s not my afternoon destination.

locopops.com
Locopops on Urbanspoon

Escazu Artisan Chocolates

13 Apr


picture: indyweek.com

Escazu Artisan Chocolates (EAC) is a local chocolatier distributed amongst many local bars and eateries, in addition to having its own retail store/factory on N. Blount Street. As the wrapper states, these folks ensure excellence with each product being “handcrafted from bean to bar.” This dedication was acknowledged with locals voting EAC the Best Chocolate Confection in the Triangle via The Independent Weekly in 2010.

I have not ventured into the retail location; however, recently found an opportunity to sample their goods while visiting Raleigh’s fav basement bar. The choc.bar on display was the “Beaufort Bar” (a name honoring EAC’s birthplace) composed of 65% Dark Chocolate & Sea Salt. Who doesn’t like a sweet & salty combo? I’m hesitant to eat dark chocolate, finding it usually too bitter for enjoyment. EAC’s version is a very rich, sweet chocolate with a muted salt component – I barely detected it without the occasional crunch of a salt grain. When I tasted EAC’s bar, I immediately pondered how this would taste in a cookie – Behold! (online)…they make cookies! Located in the retail store – I gotta try one of these. Other EAC bars include dark choc w/ chipotle chili, cocoa nibs, or roasted pumpkin seeds w/ guajillo chili. So you’ll get that rich chocolate with some flavorful texture. I’m intrigued!

Considering how enjoyable the chocolate bar is, I’m sure the other confections are equally delicious—expect an update… I think this is an assumption I’ll have to test, especially the hot chocolate mix.. mmm.

escazuchocolates.com
Escazu Artisan Chocolates on Urbanspoon