In May I took a few folks from the Chapel Hill Foster’s Market to help me at the 2010 Farm to Fork. If you aren’t familiar, Farm to Fork is a really neat event that is organized once a year by Orange County, CEFS, and Slow Food Triangle. The event features over 30 area restaurants, each paired with a [Read More]
Here is a great piece written by one of our regulars, Brett Webb-Mitchell. Cafe Culture: A Return to Bohemia By Brett Webb-Mitchell There are those of us in Chapel Hill and Carrboro who remember when the Bohemian society was well established in this Southern oasis. Carrboro-ites ordained themselves the “Paris of the Piedmont,” and Chapel Hill was [Read More]
For years I played around with barbecue ribs, trying to find a way to make them so that the meat was moist and tender but also relatively quick and easy. A few years back, Shay, who worked with me since the opening of Foster’s Market, gave me her recipe for ribs, and they’re as good [Read More]
My husband, Peter, is the burger cook in our family. When he decides it’s burger night, he makes a huge production of it—all the condiments must be on the table and everyone seated the moment the patties come off the grill. He likes to use ground beef with 15% fat. The fat makes the burgers [Read More]
This week we celebrate the 20th anniversary at Foster’s Market. It’s hard to believe we have been part of this community for so long. I knew when I came to Durham it felt like home and we appreciate all of you for embracing and supporting us over the years. I wanted to share some of [Read More]
Taking advantage of the gorgeous weather today, I decided to get out and do some planting at the Chapel Hill store. We have a great sunny spot in front of the patio which is ideal for summer herbs. I’ve always felt that cooking with fresh herbs makes such a difference in the food I make at [Read More]
Our bread pudding is made with sour cherries and spiked with bourbon for a little touch of the South. Yields 1 9 x 12-inch baking dish 3 cups sugar 12 large eggs 3 cups heavy cream 4 cups sour cherries ½ cup bourbon 2 24-inch French baguettes, cut into 1½ x 1½ -inch pieces 1 recipe Icing (recipe below) 1. Preheat the oven to [Read More]
Mac and Cheese is a mainstay at Foster’s Market, and we think ours is quite good; we make it most every day, especially this time of year. I was really pleased to be asked to participate in a Mac ‘n Cheese Blog using Wisconsin cheese in conjunction with National Cheese Lovers Day. On the Wisconsin [Read More]
Last week, my husband Peter brought over the first piece of equipment for my new cooking station in the Chapel Hill store. It’s a small cabinet with a gas tank and Viking 4-burner stovetop, and–the best part–it’s on wheels. I think it will allow us to be more accommodating for different sized crowds. I’m hoping [Read More]
We dip our shortbread into melted chocolate, then into chopped nuts, so it resembles the old-fashioned ice cream treat Nutty Buddy.
