restaurant row
EXCLUSIVE DISH:
Flavors Restaurant’s Cantaloupe Soup CANTALOUPE RANKS among the most refreshing and accessible summertime fruits. Low in calories and lusciously rich in flavor, the orange melon deserves conspicuous space at the table. At Wake Technical Community College’s Flavors Restaurant, the distinctive cantaloupe melon soup with lime granite makes for an intriguing first-course offering. “The cold melon soup is a popular choice of our guests,” said Fredi Morf, a culinary instructor at Wake Tech. “It does, however, depend on the weather a bit. We will definitely sell more of the cold soup on a hot, sunny day than we will on a cool, rainy day.” Morf said Flavors purchases most of its fruit and vegetables from local purveyor Ford’s Produce Co., located at the State Farmers Market in Raleigh. As for the recipe, here are a few helpful tips Morf passed along for consideration: “The cornstarch slurry can be left out to make it a little simpler. However, the pulp will separate out from the liquid after a while. The seasoning can be adjusted to one’s liking.” 88
JUNE/JULY 2015
WRITTEN BY DAVID MCCREARY PHOTOGRAPHED BY JONATHAN FREDIN