Patio Days at the Washington Duke Inn

What setting could be more perfect for late afternoon relaxation than the patio behind the venerable Washington Duke Inn in Durham, NC?

We recently enjoyed a wonderful, sunny afternoon learning to putt from the resort's golf pro, >> and sampling dishes from the hotel kitchen's summer menu of locally sourced dishes.

A warm welcome from the hotel staff

Duke's PGA Director of Golf Ed Ibarguen 

The location, overlooking the Washington Duke’s putting green and the fairways of the Golf Club, makes the perfect spot for a refreshing libation or light meal of summer specialties. 

An icy Basil Squeeze, made with N.C. sweet potato vodka, drove the long, hot summer from our minds. The main ingredient, Covington Vodka, is made in Snow Hill, and can claim the title of Best Yam Vodka on Earth, after a gold medal win at the San Francisco World Spirits Competition in 2013.

A Basil Squeeze

Sweet Potato Vodka made in North Carolina

Icy beers, mostly from local breweries

What a relaxing time! Seated in lawn chairs underneath the spreading oaks, we enjoyed a selection of summer specialties from the inn’s award-winning kitchens. 

Our waiter

Chef Cunningham

 

The summer menu, designed by executive chef Jason Cunningham, features Southern flavors and local ingredients combined with an artist’s eye. 

Heirloom tomatoes splashed with basil oil, crabcakes atop butterbean succotash, North Carolina pasture-raised pork smoked with bourbon, line-caught N.C. yellowfin tuna tartar served with an icy avocado garnish, and grilled shrimp flavored with mint and papaya are dishes that tempt the appetite on even the hottest days.

 Dessert is equally refreshing. We tried a mango Bavarian set among fresh berries and a fried blueberry hand pie served with house-made blood orange ice cream. 

Following our tasting, we tried something new (for us!) - a putting contest.

Fortunately we didn't have to sink our putts to win prizes.

Who knew Allan Maurer could putt? 

The Washington Duke Inn and Golf Club, set adjacent to Duke University’s West Campus, is one of the most celebrated resort properties in the region, recently receiving the Expedia Insiders Select award and the TripAdvisor 2014 Certificate of Excellence. 

The Washington Duke's lovely patio

Wine Spectator recognized its wine cellar with an Award of Excellence in 2014, and the Greater Triangle NC Chapter of the International Special Events Society voted it several Trinity Awards as one of the best places in the region to host an event, both in the budget and high-end categories.

Thanks to the Washington Duke Inn for the exceptional hospitality, and congratulations on having one of the most exceptional back yards in all the Carolinas.

Originally published July, 2014 in CarolinasBest.

2016 Got to Be NC Competition Dining Series features Dream Team lineups

This year's Got to Be NC Competition Dining Series introduces a new Dream Team Concept. The new format allows chefs to create All-Star Dream Teams with chefs from different restaurants partnering to up the potential caliber of creative cuisine making for a more fun and competitive atmosphere for all. 

"We¹re excited to introduce this new Dream Team concept that will further showcase the immense culinary talent and agriculture in North Carolina with the 2016 Got to Be NC Competition Dining Series," said Jimmy Crippen, Competition Dining Series founder and host. "Our mission is to connect and celebrate with foodies across the state through this dynamic, entertaining culinary experience. We look forward to sharing unique chef collaborations with our diners to make for an unprecedented year of highly competitive events with innovative dishes like never before."

The single-elimination tournament series highlights the best of the state¹s food and agricultural products with chefs from around the state creating menus focused on specific ingredients revealed at the last minute. A total of eight tournaments will be held across the state, each made up of four chef teams vying for the local title. Two brackets will compete in both Raleigh and Charlotte, with one tournament in each of Durham, Winston-Salem, Greensboro and Wilmington. A  Battle of Champions cookoff in November determines the statewide victor.

At each Got to Be NC Competition Dining event, two chef teams each prepare three courses which each must include a featured ingredient that comes from a North Carolina farmer or artisan producer revealed to the chefs that morning. Ticketed guests enjoy the full-service, six-course meals without knowing which chef prepared which plate, then rate each dish using an interactive app. Their input along with ratings by culinary and guest judges determine who moves on to the next round and who goes home.

Having attended several of these competitions, I have to say it's lots of fun and a great way to meet people. Not to mention some incredible food (and drink)!

The 2016 Got to Be NC Competition Dining Series dinner battles will be held in:

• Durham: April 18, 19 and 21
• Winston-Salem: May 22, 23 and 25
• Greensboro: June 20, 21 and 23
• Raleigh (two brackets): July 11, 12, 14, 18, 19, 21 and a finale to name one Raleigh champion July 24 
• Charlotte (two brackets): Aug. 8, 9, 11, 22, 23, 25 and a finale to name one Charlotte champion Aug. 28 
• Wilmington: Sept. 19, 20 and 22

Tickets to attend an interactive dinner battle are $59 to $69 each, and pre-sale tickets for all tournaments can be purchased at www.competitiondining.com

The winning teams in each city each receive a grand prize of $2,000 in cash and prizes, and each member receives a handcrafted knife by Ironman Forge, an autographed cookbook by master French baker Lionel Vatinet of La Farm Bakery, the coveted “Red Chef Jacket” provided by ALSCO and a spot to compete in the annual Battle of Champions.

2016 sees the competition's fourth year in the Queen City. “We never second guessed coming back to Charlotte for the Got to Be NC Competition Dining Series this year,”  Jimmy Crippen said. “We’re proud to have such a great connection with both the local culinary talent and diners here. We’re excited to see some familiar faces in the chef lineup along with newcomers, and can’t wait to taste the delicious dishes that are sure to come from each of these skilled teams.”

This year’s Charlotte series will once again feature two separate brackets, and the winners of each will battle it out in a finale to name one local champion. Participating teams include: 

Aug. 8 Teams
Team 3 COOKS from Waxhaw: Paul Verica, owner and chef at Heritage Food & Drink; Joseph Bonaparte, executive director at the International Culinary Institute of Myrtle Beach; and Ashley Boyd, pastry chef at 300 East in Charlotte.
vs
Team Radical Range Riders from Matthews: Adam Reed, owner and chef at Sante' of Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Matthew Sganga, owner and chef at the Stone Table in Monroe.

Aug. 9 Teams
Team Bistro127 from Hickory: Shawn Bank, executive chef at Bistro127; John Edwards, sous chef at Bistro127; and Jeff Croft, assistant sous chef at Bistro127.
vs

Team Ryan Forte from Charlotte: Ryan Forte executive chef at Southminster; Phillip Platoni, chef de cuisine at Southminster; and Brigitte Oger, owner at Craft Cakes in Charlotte.

The Aug. 11 Semifinal pits the winners of Aug. 8 against the winners of Aug. 9.

Aug. 22 Teams
Team Luciano’s from Charlotte: John Soilis, executive chef Luciano’s Ristorante Italiano; Daniel De Dios Guerrero, chef de cuisine at Luciano’s Ristorante Italiano; and Giovanni Bassi, sous chef at Luciano’s Ristorante Italiano.
vs

Team Black Mamba from Charlotte: David Feimster, executive chef Fahrenheit; Rachel Child, pastry chef at Fahrenheit; and Lewis Carter, sous chef at Fahrenheit.

Aug. 23 Teams
Team Heirloom from Charlotte: Clark Barlowe, chef and proprietor at Heirloom; Zack Gragg, executive sous chef at Heirloom; and Ann Marie Stefany, pastry chef at Heirloom.
vs
Team Les Trois Petit Cochon from Fort Mill: Neil Bratton, executive chef at Fish Market Bar and Grill; Jon Ernst, executive chef at Café Monte in Charlotte; and Wade Waller, executive chef at Standard Brewing Co. in Maryland Heights, Missouri.

The Aug. 25 Semifinal pits the winners of Aug. 22 against the winners of Aug. 23

The Aug. 28 Finale sees the Aug. 11 winning team face off against the Aug. 25 winning team.

All Charlotte events are held at Bonterra Dinning & Wine Room located at 1829 Cleveland Ave. 

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, and local and regional partners throughout the state. The goal of the series is to celebrate North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visit www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

E2 Emeril's Eatery releases new spring menu

New Bedford Scallops

[Note: Originally published on Examiner.com by Restaurant Examiner Renee Wright. e2 has since regrettably closed.]

e2 emeril’s eatery, known for its New Orleans-inspired American cuisine, has new lunch and dinner menus highlighting spring's freshest flavors. Chef and owner Emeril Lagasse and chef de cuisine Brian Mottola collaborated on new menu items that reflect Lagasse’s signature “New New Orleans” cuisine—but with a Carolinas accent.

“We’re always looking for new sources of inspiration,” said Chef Mottola. “We’re excited to introduce our latest menu items to guests, and we think there are a few that are destined to become new classics.”

Several new dishes pay culinary homage to Lagasse’s Cajun roots, including the grilled half chicken seasoned with New Orleans’ Community Coffee barbeque sauce along with roasted vegetables and “street” corn. Other entrees include Wood Oven Roasted Grouper and New Bedford Scallops, as well as a classic Grilled Filet Mignon.

Grilled Filet Mignon

The e2 Caesar salad, an unusual take on the traditional version, substitutes kale for Romaine lettuce, adding shaved carrots and broccoli for color.

“Some menu items are so tried and true that we’d never take them off the menu,” said Chef Mottola. Guests will still find such favorites as Emeril’s New Orleans Style Gumbo of the Day, Emeril’s New Orleans Barbecued Shrimp and Emeril’s Banana Cream Pie on the lunch and dinner menus.

New starters and desserts include: Praline Braised Bacon with Bosc pears; Housemade Boudin Cake with Andouille Sausage and black-eyed peas; Key Lime Pie topped with toasted marshmallows; Warm Pecan Tart topped with chocolate ice cream, classic Lemon Bars; and Sweet Potato Cheesecake with a chocolate chip cookie crust.

 e2 emeril’s eatery

135 Levine Avenue of the Arts, Suite 100
Charlotte, NC 28202
Complimentary Valet Parking for Dinner