Tag Archive for foundation

Triangle Foodie Happenings

It’s time for another Triangle Foodie Happening post, in large part because Dishcrawl is going crazy in the Bull City this week! What is Dishcrawl? It is a nationwide company that puts together one night events with the goal of focusing on a city or neighborhood’s cuisines. If you are thinking food tourism, you are right! But Dishcrawl has a twist: the four restaurants that are featured remain a secret until that evening’s tour. Dishcrawl first came to Raleigh in the spring, but now it’s set its sights on Durham, and demand has been so high, they added a second night for back-to-back events. I’ll be joining on a press pass on 7/9 at 7 pm for the Five Points Feast. Want to meet up with me and Dishcrawl? There are still a few tickets left here: $45 gets you four courses, and vegetarians can be accommodated. The originally scheduled event, on 7/10, is sold out so Tuesday night is your only chance!

Only chance for Durham, that is. Dishcrawl is also holding an event in Raleigh in July. On 7/24 at 7:00 pm the historic Moore Square district will be the tour’s focus. Tickets are again $45 and include four courses at four restaurants, locations to be revealed. Locations will remain secret until the reveal, but I can guess a few likely suspects...get your tickets here!


Zely & Ritz, in Raleigh, is gearing up for their annual series of tomato dinners. What more do you need to know than summer-fresh tomatoes? How about that it’s six courses for only $49? If you’re a drinker, that’ll be $75 with wine pairings, and the menu is as follows:

  • Reception, BLT Bite, Las Lilas Vinho Verde Blanco, Portugal, 2012
  • 1st Course, Coon Rock Farm Heirloom Tomato & Vegetable Gazpacho, possibly Michlits Frizzante Pinot Noir Rose
  • 2nd Course, Coon Rock Farm & Wild Onion Farm Heirloom Tomatoes: Cherokee Purple, German Green, Chocolate Stripe, Persimmon, Virginia Sweets & Richard’s Black with Chapel Hill Creamery Fresh Mozzarella Cheese, Extra Virgin Olive Oil, Fresh Basil, and Sweet Balsamic Vinegar Glaze Wine, and likely the Domaine de Aubuisieres Cuvee de Silex Vouvray,(Chenin Blanc) Loire Valley, France 2011
  • 3rd Course, Assorted Heirloom Tomatoes Stuffed with Rabbit and Sweet Corn Served on a Bed of Creamy Sweet Corn Risotto with a yet to be determined Pinot Noir, from the Willamette Valley, OR
  • 4th Course, Harris Robinette Ribeye of Beef Roasted with Caramelized Onions and Tomato Guts, Served with Grilled Eggplant, Grilled Squash, Roasted New Potatoes and Finished with Over Dried Amish Paste Roma Tomatoes with a yet to be determined Zinfandel probably from Napa Valley, CA
  • 5th Course, Sungold Tomato Panna Cotta almost certainly with La Spinetta Bricco Quaglia Moscato D’Asti, Piedmont Italy 2012

Want in? Make sure to RSVP soon, because these dinners sell out! Available dates are 7/10, 7/18, 7/23, 7/25, and 7/31. Call 919.828.0018.

On 7/26 at 6 pm, Larry’s Beans in Raleigh is hosting a Hard Coffee Throwdown, a coffee cocktail competition, which sounds delightful! Bartenders will pair up with baristas to create the perfect cocktail made with Larry’s cold-brew coffee. For $5, you can sample their shots and get in on the judging. Now that’s a deal! It’s taking place at Foundation downtown, and more info can be found here.

Last for this Triangle Foodie Happenings post is the Red, White, & Blu American Classics dinner at blu Seafood in Durham on 7/17 at 7 pm. The wine pairings are from my favorite local wine shop, the Hope Valley Bottle Shop, and the menu is four courses for $50. That menu is…

  • Oysters Rockefeller with Benziger Chardonnay
  • Lump Crab Cobb Salad with A To Z Pinot Gris
  • Fresh North Carolina Catch of the Day with Stone Ground Grits, Collard Greens, and Local Oyster Mushroom Vinaigrette and Three Wine Co. Zinfandel
  • Caramelized Lemon Tart with Sawtooth Riesling

Make your reservations with the restaurant at 919.286.9777.


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Firehouse Subs Sampling and Talk with the Founder

Firehouse Subs Sampling and Talk with the Founder

Blogger David of Lunchboy Says, Robin Sorenson, and myself.

Blogger David of Lunchboy Says, Robin Sorenson, and myself.

Two weeks ago, I was invited to the Firehouse Subs on Kildaire Farms Road in Cary for a night of sub sandwich and soda tasting with my blogging peers. The real draw for me was the chance to hear Robin Sorenson, who founded Firehouse Subs with his brother Chris, speak about the origins of the company, their goals, and their nonprofit work. I jumped at the chance because (a) I am not against chain stores unless they have dubious practices or a bad quality of food, and (b) I had never been to a Firehouse Subs.

The real draw for you is to leave a comment on this blog to win a $10 gift card to Firehouse Subs! First five comments will be mailed a gift card.

Firehouse Subs 01

In case you’re one of the few people in the country who also hasn’t been, Firehouse Subs is decorated to resemble the inside of a firehouse with rows of firemen jackets, fake hoses, and attractive murals depicting local fire trucks and scenery.

Firehouse Subs 04

Why the firehouse theme? Both of the Sorenson brothers are former firefighters, and Robin was inspired by the quality of eats and the sense of fellowship that came from breaking bread with his coworkers in the firehouse. I’ve heard legends of the skills of fireman and policemen at the stove, so I believe him. The Sorenson family has a history of entrepreneurship, so it was only natural the brothers would eventually try their hands at it. And they did, opening the first Firehouse Subs in Jacksonville, FL, in 1994.

Robin showing off the brisket used in their restaurants.

Robin showing off the brisket used in their restaurants.

The Firehouse Sub sandwich-building technique involves toasting the bread then adding the meat, cheese, and dressings and sending all that through a steamer. The cold toppings are added before serving the sandwich. The result is outstanding for me, but I’m a fan of messy sandwiches with lots of mayo. For my husband, it was generally too drippy. I was especially impressed with the creamy, mellow mustard they use because strong mustard can be off-putting for me. The mustard on these sandwiches was a nice complement instead.

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North Carolina Sour at Foundation

North Carolina Sour
Foundation (Past Reviews)
Downtown Raleigh

What a lovely drink to look at! The picture doesn’t do the contrasting colors justice. The North Carolina Sour is a pretty one with its bottom half orange from the combination of Carriage House apple brandy and lemon and the top half full of McRitchie Ring of Fire red wine. Simple syrup is the final ingredient in this citrusy drink.

Make that a tad too citrusy. The lemon juice dominated, and it actually made the drink taste somewhat like a hot black tea in combination with the wine, a red blend that the makers describe as black cherry, chocolate, and toffee. I enjoyed the apple brandy flavor, but overall, the drink was flat in terms of vibrancy. It’s a good cocktail, but Foundation usually hits it out of the park.

Reviewed 4 May 2012.

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