3 Day Weekend: Durham NC

center-city-bull-for-the-bull-cityWhadaya say, time to get the heck outta Dodge and plan a relaxing 3Day weekend?

Consider a visit to the Bull City – just an hour and half way its an easy drive and you won’t believe what you’ll find there.   You probably know that Durham, NC is a part of North Carolina’s Research Triangle region and that it is home to Duke University; but did you know that included in this city’s rich history is the fact that it is the site if the largest surrender of Confederate troops, effectively making it the city in which the Civil War ended or that it is now the happy home to Burt’s Bees?
bull-durham-tobaccoDurham is a great food-centric town and the perfect destination for a relaxing fun and flavorful 3 day weekend!

Known as the Bull City ,due to the fact that the first brand of Tobacco sold and shipped out of Durham was Bull Durham brand, Durham is home to many old textile mills and tobacco factories. A cast bronze bull now sits in the center city square and many think it good luck to give the bull a rub on the head. When Durham’s last producing textile mills closed in the late 1980s and  a decade later the last of the city’s working Tobacco factories closed. But instead of planning the demolition of these large mills and factories, or letting them sit empty to decay, city planners have wisely repurposed most to be shopping and entertainment  venues and malls.

thedurham-hotel-outsideTwo of my favorite hotels in the center city are repurposed properties as well  The Durham Hotel, with mid century modern interiors and a beautiful rooftop bar.

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And 21c Museum Hotel Durham, a  hip boutique hotel featuring funky art exhibits throughout. Both properties were originally banks and have since been repurposed and a grand places to call home during your Bull City visit.

 

the-durham-hotel-lobby-restaurantBoth hotels offer on property dining and while I have yet to eat at 21c Museum Hotel Durham, I enjoyed a fabulous meal at The Durham and would go back again, no matter if I stayed there or not. It’s no wonder the food was so well done, the restaurant in The Durham Hotel, serves a delicious locally-inspired menu designed by the Triangle’s  James Beard Award-winning chef Andrea Reusing.

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Durham is a walker-friendly city divided into districts that all offer shopping, dining and entertainment venues. and as you walk looks for these fun informational signs  that direct you to even more fun to be had and sites to be seen,

Cute funky little shops are all over town head to the Ninth Street shopping district or Brightleaf District where you will find your self wandering in and out of the shops at Brightleaf Square – have a blast.

scratch-bkery-2Start the day with Breakfast and delicious baked goods at Scratch Bakery or the Ninth Street Bakery. From pies to cookies, and more to enjoy on site or take to go, both of these places will make for a great start to your day. Check out the made-in-house tonics at Ninth Street Bakery and don’t miss a slice of pie at Scratch.

 

 

watts-groceryIn fact there are lots of great restaurants in the Durham area, many of them with menus that center around locally farmed or produced proteins, produce and product, so those of  you who know me, know I love that! Among don’t miss farm to fork spots to stop for a midday or evening repast: Piedmont, home to the talented Chef John May and Watts Grocery, the brainchild of chef Amy Tournquist.

img_3867Also make plans to enjoy a trio of restaurants and more to come by chef Matt Kelly, Currently Kelly owns or is a partner in  Mateo, a terrific Spanish tapas restaurant doing it right; an Italian Trattoria called Mothers & Sons and a classic deli known as Lucky’s Deli. By the Christmas holiday Kelly also hopes to have a seafood restaurant to add to his harem of well-know, well-done eateries – I’ll keep you posted!

fullsteam-on-tapLooking for a bit of night life then head to the Central Park District where you will find all sorts of repurposed automotive workshops and former gas stations. The Central Park district is home to Fullsteam Brewery – a front runner of the pack of uber popular North Carolina brews. The Plow to Pint is their motto as they incorporate local farmed goods, heirloom grains, and seasonal botanicals in each of their brews. The tap room is open every day from late in the afternoon to the wee hours of the morning.

parts-labour-1Across the street from Fullsteam is Motorco and the adjacent Parts & Labor. MotorCo is a popular music venue while Parts & Labor a bar and restaurant offering incredibly well done street food to enjoy at tables inside the bar out in good weather, outside at a host of picnic tables lit with twinkling white lights strung overhead.

Looking for coffee – lots of shops around town, but don’t miss a stop in a Cocoa Cinnamon – located right around the corner from Motorco.

220th_sm_0vb5sblmuhAnother fun area to explore is the American Tobacco Campus the former home to the American Tobacco company. This area is interestingly enough now a smoke-free campus with restaurants, office space, shops and entertainment venues.

heidi-with-burts-beesIt is also home to the headquarters for Burt’s Bees and the largest visible bee hive. The center of the factory  building is now a beautiful park, with tables and chairs for al fresco dining lined on either side. In the center a stream of running water, once used in conjunction with the factory now adds a wonderful water feature.

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Throughout the campus,  bits an pieces of Durham’s tobacco industry pay homage and tell the story of this city’s history. Check out this photo of me on a tractor once used to plant tobacco!  The American Tobacco campus sits next door to the Durham Bulls stadium and an Aloft hotel is adjacent to the property as well

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Of course the Duke University campus contributes to a major part of the Durham skyline. Take the family to enjoy one of the most hidden treasures in the Bull City, The Duke Lemur Center. This research sanctuary is dedicated to helping this endangered breed to thrive and grow and repopulate. It is the  largest lemur sanctuary in the world. Interesting and informative tours are available by appointment.

#TellThemHeidiSentYouIt was my pleasure to share all of this info on my monthly 3 Day Weekend travel segment on WCNC’s Charlotte Today. The show originally aired at 11:45 on Wed Nov 14. Want to see for yourself? Simply Click here , then for more info visit http://www.durham-nc.com/                 #TellThemHeidiSentYou

 

 

 

 

When 2 Chefs are Better than 1: A Chefs Collaborative Dinner

chefchriscoleman-copyThe Asbury Restaurant located in the Dunhill Hotel in Uptown boasts a creatively crafted menu of Modern Southern cuisine. The underlying mantra of each meal and seasonal menu is to honor the past, celebrate the seasons and to keep looking forward. Under the direction of  Charlotte native Chef Chris Coleman, food and beverage director at The Dunhill and at the helm since The Asbury’s inception in 2014.

The restaurant now operates with what most would call a dream team of chefs. With Coleman, Chef Matthews Krenz, chef de cuisine and pastry chef Jossie Perlemutter are at the restaurants core. The trio heads a great culinary team of line cooks,  service staff and beverage aficionados who make a culinary concept that features  regional heirloom ingredients as well as specialty items grown by small, family farms throughout the region, work Chef Coleman searches out the best quality he can find—much of it coming from within the local region work, in spades.

Just after The Asbury’s first anniversary in 2015, Coleman thought it would be fun to reach out to farmers and friends and feature them at special monthly dinners, and so began The Asbury’s  Collaborative Series. After all what could be better than two great chefs working on one dinner together?

low country dinner prep“I’ve wanted to do this since I was first hired by The Dunhill, even before the Asbury concept became a reality,” Chris explained. “I’ve got a lot of friends in the industry and to plan a time that we can take a day and cook together, makes it fun. I love what I do on a daily basis, but bringing friends into the kitchen is  a great way to learn from each other,  share new techniques, and see what I do every day from another chef’s perspective.”

Each dinner in the series has a separate seasonal theme and  brings together chefs, food lovers, farmers, and artisan food makers together to celebrate the bounty of our state and region.

IIMG_8221 was delighted to attend the first Asbury collaborative dinner of 2016 with pooling the talents of The Asbury’s Chris Coleman and Executive Chef Ben Harris from Poogan’s Porch Restaurant in Charleston, SC.

It was a night of Lowcountry feasting and fun and even now as I write, I can still taste the nuances of every individual dish. I knew that any evening that started with Chris and Ben shucking oysters in the bar was going to be great and my hunch was not wrong. I’ve noted a couple of my favorite courses from that memorable Taste of the Low Country dinner below, and if you weren’t there, you be sad to know what you missed.

But just so that doesn’t happen again, you first must know about a similar opportunity TONIGHT you will not want to miss…all of the info you need to know to be a part of tonights  exciting beer -centric dinner is at the end of this post. Meantime here is just a taste  of the Lowcountry dinner and what you can anticipate from this wonderful chef’s Collaborative concept.

 

IMG_8228Back in March the dinner started with serve-yourself bright briny  local oysters  served on the half shell and no one was shy about helping themselves. Accoutrements included hot sauce, lemon and a fermented cabbage or sauerkraut mignonette of sorts that was to die for. Truth be told I could have bellied up to the oyster bar all evening,  and finished off the jar of sour cabbage and the remainder of the oysters all by my lonesome; but as the crowd was called into the dining room, I knew I didn’t want to miss the culinary adventures that waited ahead.

IMG_8240The First Course and the third plate were both tired and true Chris Coleman. To start a picnic plate  comprised of boiled farm eggs, pickled okra, Benton’s ham, chicken liver mousse, pimiento cheese, spiced nuts, and olives. A recent trip to Charleston inspired the platter shared at our table. Each little bit was in and of itself a wonderful way to begin the post oyster repast. Coleman’s second plate, the third course, was Hoppin’ John. It was simple and delicious, and I could have eaten bowlfuls. With a nod to the heirloom varieties of rice and beans

IMG_8238The second plate of the evening was Ben Harris’ She-Crab Soup with NC Roe, Sherry and Cultured Butter . This plate came with all of the soup’s core ingredients artistically arranged on the inside  rim of the bowl and then the warm rich broth was poured tableside.

A presentation like this seems to often leave the diner puzzled; questioning just how best to eat this veritable work of art in the bowl. At first we sipped the broth and took a small taste of each of the components – the row, the butter, the foam, but in the end, found the best way to enjoy this as it was intended was to stir the ingredients to blend the individual flavors into one. The result was nothing short of spectacular.  I must admit, I thought I had come to the place were I was over the presentation of a deconstructed plate, but this bowl of soup may have changed my mind.

It was a playful presentation allowing us to experience each of the components of the dish before they were rolled into one. With a simple stir each dinner guest turned sous chef  as we found ourselves compounding the flavors in the bowl. Whats fun for the chef is fun for the diner as well – gotta love  the opportunity for a bit of interactive dining.

IMG_8242Chef Harris also presented the fourth course, this one a bit more traditionally  presented  but full of fresh and refined flavors. Harris’ Shrimp and Grits was served with Jimmy red grits, house made tasso, an incredible Burnt Tomato, preserved lemon and benne. If you needed a reason to go to Charleston and see what Ben Harris is doing at Poogan’s Porch, this course might be it.

The dessert course brought out another talent from the Asbury kitchen as it will again tonight.  Whatever The Asbury’s Pastry Chef, Jossie Perlmutter creates is always a crowd pleasing sweet finish to the evening.

Tonight, Tuesday April 26 The Asbury’s Chef Chris Coleman invites Hickory’s Highland Avenue Chef Kyle McKnight and Durham’s Fullsteam Brewery for a night of Carolina feasting and fun. Chris and Kyle are just coming off two separate dinners served at the James Beard House in New York, so the stories these chefs have to tell should be worth the price of the admission alone. Add to that this incredible 5 course meal, each course paired with pour of Fullsteam and well, if you are not planning on being at The Asbury tonight then you will really be missing something! Its not too late to make a reservation…  Cost is $65  Reserve your seat now: http://bit.ly/SaveMySeatAtTheAsbury or call 704.342.1193

 

IIMG_8983 was fortunate to meet Chef Kyle McKnight from Highland Avenue in Hickory, NC just last month at his annual Kyle and Friends extravaganza.  Here we are with Chef Sam Stachon, formally of Kings Kitchen here in Charlotte and now baking up a storm in Hickory at Highland Ave.

Chef Kyle McKnight says a need for new sneakers landed him in a restaurant kitchen. As a teen, the Woodbridge, Virginia native needed money for a pair of Adidas and found work washing dishes in a local restaurant. The creative, high-energy atmosphere filled with camaraderie inspired McKnight to pursue a career as a chef.

A graduate of Johnson and Wales University, McKnight’s career led him through Europe, Charleston, Miami, St. John and Argentina. In 2012, McKnight was named Best Chef America for his commitment to the Slow Food movement and his advocacy of local farmers while at manna in Wilmington, N.C.
McKnight moved to Hickory, N.C. in 2013 to assume the role of Executive Chef on the opening team of Highland Avenue, the farm-to-table destination restaurant on the second floor of the beautifully renovated Hollar Hosiery Mill. His proud achievements include designing the kitchen, menu development and establishing the restaurant’s unique charcuterie program. Under his direction Highland Avenue has been named one of “The South’s Best Restaurants” by Southern Living.

Don’t miss the opportunity to meet Kyle tonight at The Asbury and see what he is cooking up with Charlotte’s own Chef Chris Coleman and Fullsteam Brewery’s Sean Lily Wilson. Sean is owner and Chief Executive Optimist of Fullsteam, a “plow to pint” brewery and tavern in Durham, NC.

Its going to be spectacular and it is after all, NC Beer Month, and I can’t think of a better way to celebrate! Hope to see you there.  Cost is $65  The link for reservations again is: http://bit.ly/SaveMySeatAtTheAsbury or call 704.342.1193