Raleigh Downtown Farmers Market

The Raleigh Downtown Farmers Market is an event produced by the Downtown Raleigh Alliance, which brings local growers and artisans together. Located at City Plaza in downtown Raleigh, the 2014 Raleigh Downtown Farmers Market runs every Wed. from 10am to 2pm until Nov. 5.

As your visitRaleigh Foodie blogger, I decided to scope out the market last week. Conveniently located in the heart of downtown Raleigh, many people were walking from their offices to pay the vendors a visit. The vendors include N.C. farmers, ranchers, fisherman, nurserymen, bakers, cheese makers and specialty foods producers.

Of course, the first booth I walked up to was Ball Berries and Produce, a small, family-owned full produce farm in southern Wake County. This farm’s specialty is its sweet strawberries. The farmer allowed me to taste a strawberry, and after tasting just one, I immediately purchased a pint. The great part about the Raleigh Downtown Farmers Market is that you can talk to the farmers who have literally touched and grown the food you’re purchasing.

As I was walking through the Raleigh Downtown Farmers Market, I enjoyed acoustic music by a local musician. The music was a nice touch and added to the lively atmosphere of the market.

One of the most popular booths at the market was The Cookie People, a Raleigh-based husband-and-wife baking business specializing in old-fashioned, hand-crafted cookies and seasonal breads. People were lining up to purchase giant cookies ranging in flavors from chocolate chip to molasses crinkle.

Although there are many food vendors at the market, I enjoyed the fact that other artisans were also present. For instance, I met The Carolina Bee Company vendor who makes homemade beeswax candles and soaps.

I highly recommend paying a visit to the market! The market is a great event to check out if you’re in Greater Raleigh during the week, relaxing during a getaway or in town for a convention or meeting downtown.

 

Chef Regan Stachler of Little Hen Restaurant

Chef Regan Stachler of Little Hen Restaurant always melts my locavore heart with his innovative dishes featuring locally sourced ingredients. Little Hen Restaurant is a true farm-to-table restaurant; their meat and produce come from within 40 miles of the restaurant, and their cheese comes from within the state.

All of the tables at Little Hen Restaurant are draped with white tablecloths, and farm-fresh flowers are placed in the middle. Modern meets country elegance at the restaurant with sketches of farm animals on chalkboards decorating the walls, and shabby-chic chandeliers hanging from the ceiling. Even most of the wooden furniture was constructed by Chef Regan himself.

I recently decided to try Little Hen Restaurant’s brunch for the first time. In my opinion, if you’re doing brunch right, you have to start by ordering a Bloody Mary. I enjoyed the rich tomato flavor of the drink and my favorite part were the two massive olives topping the drink.

If you’re a coffee lover, order the French press coffee. Little Hen Restaurant supports their neighbors by featuring Boogie Bean Coffee Roasters, fresh roasted coffee out of Holly Springs. Honestly, this was the most flavorful cup of coffee I’ve enjoyed at a restaurant. My trip to Little Hen Restaurant even inspired me to learn how to use a French press at home.

The artisan board is the perfect appetizer for sharing. The cheeses are paired with different types of nuts and my favorite was the Goat Lady Dairy cheese with peanuts. The board also includes house made pickles and local charcuterie. Chef Regan visited my table to talk about each element on the artisan board. I enjoyed listening to his stories about making pickles and sourcing local products from N.C.

If you’re in need of a hearty breakfast, Little Hen Restaurant’s ham steak and eggs will do the trick. A generous piece of ham steak is topped with two farm fresh eggs and served with fingerling potatoes. Chef Regan also added a sweet element to this savory dish by including raisins on top of the ham steak. My friend, Kyle seemed to enjoy his brunch, only allowing me to steal one bite.

The goat cheese, herb and tomato omelet was fabulous. Chef Regan executed this dish by creating a perfect balance of flavor between the fresh vegetables, herbs and goat cheese. The produce is extremely fresh at Little Hen Restaurant. You can see and taste the difference in Chef Regan’s food because he uses local products. Although the omelet was the star of my meal, the biscuit wasn’t just any ordinary side. The biscuit had the perfect flaky and buttery crust. The warm, fluffy inside of the biscuit reminded me of a cozy morning at Grandma’s house.

You always have room for something sweet at the end of every meal. The homemade challah French toast with strawberries was the perfect dessert. The strawberries were a vibrant red and tasted like they had just been picked from the farm.

Chef Regan Stachler is talented and supportive of his local community. I highly suggest dining at Little Hen Restaurant for an excellent brunch experience. Chef Regan is also participating in Competition Dining’s Fire in the Triangle. He will be battling Chef Serge Falcoz-Vigne of 518 West on July 10 in this competition featuring local chefs.

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

Lucky 32 Southern Kitchen’s Summer 2013 Menu

Lucky 32 Southern Kitchen in Cary is rolling out their summer 2013 menu on July 3. Lucky for me, Executive Chef Jay Pierce allowed me to get the first preview during his summer menu roll out. Foodies rejoice! All of your summer favorites are back. Heirloom tomatoes, roasted peaches and banana pudding; I can hardly stand it!

Chef Jay Pierce is known in the N.C. culinary scene for using farm fresh ingredients at Lucky 32 Southern Kitchen. One of his favorite parts about the summer is tomatoes. Lucky 32 will feature an heirloom tomato platter with five slices of juicy, ripe tomatoes from Screech Owl Farms, Rudd Farms and other local farmers. These local tomatoes are sprinkled with sea salt, cracked black pepper and chopped green onions, then drizzled with a fresh herb vinaigrette.

On those cooler, rainy summer days you have to try Lucky 32’s golden tomato soup. Roasted yellow tomatoes are transformed into a delicious, creamy soup and served with a sharp cheddar cheese crostini. I highly suggest dunking the crostini in the soup.

Whenever I think of summer, peaches always come to mind. Lucky 32 has a delicious roasted peaches appetizer. Three peach halves are stuffed with Goat Lady Dairy chèvre and wrapped in thin slices of Benton’s dry cured country ham. The sorghum glaze adds a sweet, cinnamon flavor to the salty element of the dish.

The okra popcorn from Lucky 32 is quite addicting. It’s impossible to only have a few pieces. Fresh, sliced okra from local farmers is covered in buttermilk and dredged in a mixture of yellow corn flour, corn meal, salt and pepper. The slices are deep fried and served with Lucky 32’s creamy buttermilk dressing and voodoo glaze. In my opinion, summer is best appreciated with a side of fried okra.

Many restaurants will begin featuring chilled soups during the warm N.C. summer months. Lucky 32’s cold seasonal soup is a chilled cucumber-avocado soup. On my list of foods I couldn’t live without, avocado ranks quite high. This soup was perfect; a pureed blend of ingredients like cucumbers, avocado, garlic, red onion and cilantro.

If you follow my Foodie blog, you know how much I love spicy food. The Texas Pete fried shrimp dish is incredible. White wild Carolina shrimp are coated in Texas Pete, seasoned with creole spices and fried. The shrimp are served with voodoo cocktail sauce.

My favorite summer memory involves Grandma’s banana pudding. Family reunions and summer picnics wouldn’t be the same. Lucky 32’s banana pudding is a John Egerton, author of Southern Food, family recipe. The creamy banana pudding is topped with meringue and browned in the oven.

Another popular dessert that tastes like summer is Lucky 32’s peaches and cream. Buttermilk custard and fresh peach slices are served with a drizzle of sorghum and mint.

The summer 2013 menu will run until Aug. 20 at Lucky 32. Head over to Cary for your summer favorites inspired by local, farm fresh ingredients.

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

Capital Club 16

One of my favorite street corners in downtown Raleigh is Martin St. and Salisbury St. The people watching is fantastic. You can watch the city wake up on a lazy Sun. while enjoying brunch at Capital Club 16. Capital Club 16 is located in the historically registered Capital Club Building and the restaurant’s mission is to pay homage to the old and the new of the capital city.

The atmosphere of Capital Club 16 is just delightful. My favorite seat in the house is next to the large window overlooking the street corner. The restaurant is classy with a laid back feel. I also appreciate how supportive Capital Club 16 is of their local farmers, producers and neighbors. For instance, fresh cut flowers are found throughout the restaurant in a recycled Slingshot Coffee bottle, a local Raleigh business.

Husband and wife, Jake and Shannon Wolf are the owners of Capital Club 16. They have worked hard to develop a menu to include seasonal and locally grown ingredients. You will also find special artisanal items on Capital Club 16’s menu like Schaller and Weber Gold Medal Sausages and Meats, a sixth generation New York City Germantown butcher, N.C. seafood and regionally raised meats. Capital Club 16’s menu is always changing to reflect the seasons and features specials for holidays and events. For instance, I had a delicious pork schnitzel topped with a fried egg during a Father’s Day brunch.

One of my personal favorites and staple menu item during Capital Club 16’s brunch is the Eggs Norwegian. The dish features smoked salmon, poached eggs and hollandaise sauce over English muffins. The eggs are always cooked perfectly and the flavors blend nicely. A side of home fried potatoes and fruit is served with the dish.

You can’t go wrong when ordering the Roasted Turkey Sandwich at lunch or brunch. A hearty portion of roasted turkey is served with brie cheese, fresh apples and a Dutch kettle apple spread. Shanny fries and ranch dip add the perfect salty element to the dish. The sandwich is savory and sweet, a delicious and satisfying option.

The dinner menu at Capital Club 16 is amazing with dishes like the skillet mac and cheese, rock shrimp scampi and the “Rahmschnitzel.” Chef Jake Wolf is talented and mindful of his local community when developing new menu items. I highly suggest dining at Capital Club 16 for any meal. Chef Jake Wolf is also participating in Competition Dining’s Fire in the Triangle. He will be battling Chef John Childers of Herons on July 8 in an “Iron Chef”-style competition. Purchase your tickets soon because they sell out fast!

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

Zely & Ritz

In 2004, Richard Holcomb purchased Coon Rock Farm, a sustainable family farm in Hillsborough, N.C. He also partnered with Sarig and Nancy Agasi to open Raleigh’s Zely & Ritz at 301 Glenwood Ave., #100. Nancy Agasi is the resident wine expert, and Chef Sarig Agasi, who grew up on a small collective farm on the northern coast of Israel, uses the farm’s local organic ingredients to prepare eclectic, culinary works of art. You will find organic heirloom vegetables and heritage breed pasture-raised meat and eggs in many of the beautiful, flavorful dishes. Zely & Ritz is unique because over half of the ingredients come from Coon Rock Farm. The restaurant also supports and buys from over 50 other local farmers.

I had the opportunity to dine with owners Richard Holcomb and Jamie DeMent. Jamie is an Eastern N.C. native who enjoys the simplicity of eating healthy, locally grown food. She started working at Coon Rock Farm several years ago and spends time planting, harvesting and selling farm products. Jamie and Richard were wonderful hosts and encouraged me to try Chef Sarig’s creations with them over a glass of red wine.

We shared a plate of local artisan cheeses served with pears poached in red wine. One of my favorite N.C. cheeses was featured on the plate, Chapel Hill Creamery’s New Moon. The cheese is buttery with a refreshing lemony flavor.

A crowd favorite was the pig in pajamas. Coon Rock Farm’s pasture-raised pork was wrapped in a flaky puff pastry. These bites were served with Crooked Condiment’s Gaelic Ale Mustard using Asheville’s own Highland Brewing Company’s Gaelic Ale. The mustard paired perfectly with the pork and gave the dish a touch of heat and sweet.

I also enjoyed Chef Sarig’s hummus and house made pickles. This starter is a staple on the Zely & Ritz menu and was served with olives, hot sauce and pita bread.

After trying a few bites and starter plates, we ordered our main courses and side dishes. There are so many wonderful options at Zely & Ritz, which makes it hard to make a decision! Jamie let me try a bite of her pan seared N.C. flounder with butternut sage sauce. The flounder was flaky and the sauce had a sweet and savory flavor.

I ordered the kataif crusted grouper with Little Herb House sauce for my main course. I enjoyed the texture of the dish and honestly had fun eating. I loved the bright colored, flavorful sauce and the meaty fish.

We also tried two different types of risotto with our main courses. I especially enjoyed the creamy risotto with preserved lemons and butternut squash. The dish was finished with asiago cheese and had unique flavors. I highly recommend this side dish, which is perfect for the cooler winter months.

The crispy grit cake with Chinese cabbage and oyster mushrooms was absolutely delicious. I could tell that the vegetables were fresh from the farm. The dish was beautifully plated and had a wonderful aroma.

Another farm-fresh side we enjoyed was the roasted new potatoes with baby bok choy and fresh herbs. The colors were so vibrant and the side paired nicely with our fish main courses.

Just when I thought it wasn’t possible to eat another bite, it was time for dessert. The Elemental Chocolate truffle cake with ginger ice cream was amazing. If you’re a chocolate lover, you’ll definitely be satisfied. I never wanted this dessert to end.

Zely & Ritz is a wonderful restaurant dedicated to supporting the local food economy. The restaurant would be great for a date night or for a night out with friends. I guarantee you’ll enjoy a delicious meal and excellent glass of wine during your visit. Zely & Ritz often hosts special events at the restaurant. One event not to miss is their New Years Eve celebration. Enjoy a glass of bubbly, dancing and a three course meal.

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

Cajun and crab boiled peanuts at Market Restaurant

Last night I visited Market Restaurant located in the historic Mordecai neighborhood near downtown Raleigh. My friend Marianne and I had tweeted the owner, Chef Chad McIntyre, to let him know when we would be stopping by. Chef Chad is on top of the restaurant’s Twitter account. Within seconds, he made us reservations and couldn’t wait for us to join them for dinner. He even tweeted me back once when his wife was going into labor; talk about dedication!

When Marianne and I arrived at Market Restaurant, I immediately noticed the outdoor seating. The patio was quaint, and fresh herbs were growing outside. Market Restaurant is committed to serving a seasonal menu with whole, all-natural, unprocessed foods from local farmers. Not only do they grow their own herbs, but they also have a beehive as well. The honey from their hive is used in a local beer and other dishes offered at the restaurant.

For an appetizer, Chef Chad brought me and Marianne a bowl filled with Cajun and crab boiled peanuts. The peanuts were boiled for over two hours and topped with Old Bay seasoning. Talk about delicious and unique! The appetizer reminded me of trips to the beach with my dad; we always stopped at a roadside stand to get a brown bag filled with boiled peanuts.

I’ve been to the Market Restaurant a few more times in the past, and I highly suggest the Crack Fries as an appetizer as well. The fries are hand-cut and topped with asiago cheese, truffle oil, herbs and green onions. No wonder everyone is addicted to these fries, the toppings are phenomenal! They are also served with house-made ketchup and garlic aioli.

After debating over the entrees for 15 minutes, Marianne and I finally placed our order. The menu has so many great options and is wonderful if you have special dietary needs. The menu is labeled with options for vegans, vegetarians and those who are gluten-free and ovo-free. I decided on the Strawberry Mint salad, mixed greens with fresh N.C. strawberries, mint, pickled onions and pickled carrots tossed with house-made honey vinaigrette.  The salad is a finalist for the Best Dish in N.C. challenge, and no wonder! The fresh mint and strawberries paired together create an incredible flavor.

If you’re looking for creative, farm-to-fork food options in Raleigh, Market Restaurant is ideal. Chef Chad and his crew are dedicated to creating one-of-a-kind, fresh foods ranging from shrimp and chorizo to vegan summer lasagna. Pay Market Restaurant a visit… you won’t be disappointed!