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Culinary Corner

Fullsteam ahead: Durham’s local brewery

by DeLana Nicole

It’s 7 p.m. and warm outside, a typical North Carolina early fall evening. People are starting to gather everywhere, sitting outside and ordering snacks from the food truck parked along the curb. Children are playing on the pinball machines inside, and dogs sit calmly while their owners enjoy the various types of beer Fullsteam has to offer.



Restaurant Spotlight: Pittsboro’s gathering place

Angelina’s Kitchen owners relish farm-to-table philosophy

by Christie Hadden


Angelina’s Kitchen in Pittsboro is a hub of activity. A meeting place of sorts, it easily could be considered a modern-day version of the ancient Greek agora, or traditional kafenion: a local village gathering place and refuge where everyone in the community is welcome.





Tea, anyone?

by Chef Tara Davis


I find spring to be an ideal season for entertaining. And next to the cocktail buffet, afternoon tea is one of my favorite ways to do so. However, unlike planning a cocktail hour with a multitude of savory bites that are sensitive to time and temperature, the components of a traditional afternoon tea are largely enjoyed cold or at room temperature and can be done ahead of time, plated up, and laid out before guests arrive.





Vino or vinho?

Wines from Spain and Portugal are worth checking out

by Craig Heffley and Mic Finger


Heavy, rustic red wine, or spicy, mature red wine. If you’ve experienced anything about the wines of Portugal and Spain, then these tend to be your introductions. Dig a little deeper, though, and you’ll find a wealth of variety in the Iberian Peninsula, including some of the most exciting white wines in the world.