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FO O D & D RI NK

HOME COOKING

BACKYARD TWILIGHT

We know there are a lot of home chefs looking to step up their dinner game. Make a night of it with your partner by setting the table, complete with local flowers from Bowerbird Flowers & Apothecary, which offers contact-free pickup at both its flagship studio in Chapel Hill and its newest location in the Durham Food Hall, as well as delivery. Or set the table with a colorful arrangement from Mighty Tendril Farm in Cedar Grove, operated by UNC grads Emily Madara and Adam Sherwood. Order by noon on Friday for $5 delivery or free Saturday pickup at Two Chicks Farm in Hillsborough, the Carrboro Farmers Market or on West Chapel Hill Street in Durham. The restrictions from COVID-19 put a stop to the renowned pop-up dinners by Snap Pea Catering. Now, executive chef and owner Jacob Boehm hosts live, interactive cookalongs on Saturdays at 5:30 p.m. Order to get a South Wind Produce box delivered for free (within a specific delivery zone) on Saturday along with recipes and a list of equipment and other ingredients needed. The box contains enough ingredients for four servings of the meal, plus some bonus produce. Spend the evening watching Jacob create a meal from scratch, and don’t be afraid to ask questions! The class will be recorded, so you can always rewatch it if you need a refresher. On Sundays, cook with Indulge Catering’s Executive Chef Queen Precious-Jewel Earth Zabriskie and Sous Chef Jacqueline “Jay” White on Facebook Live at 6 p.m. Each week features a different dish to master, and these culinary wizards share all their tips and tricks in real time, which makes it easy to get all your burning questions answered. They recently did a date night cookalong with honey-citrusglazed duck breasts and honeycomb candy, utilizing local honey found at Perkins Orchard.

An easy-to-make, alcohol-free ginger cocktail by Shannon Healy Half a peach 4-6 oz. really cold soda water 2 basil leaves ¼ to ½ oz. Alley Twenty Six Ginger Syrup 3-6 drops of Crude Bitters’ “Sycophant” (orange and fig)

Slice ¼ of the ripe peach in thin slices. In a large wine glass, add 4 large ice cubes and soda water and slide the peach slices down the side of the glass. Tear basil leaves in half and slide them down the side of the glass as well. Add ginger syrup. Top with drops of bitters (note: bitters are made with alcohol). Gently stir. Garnish with remaining quarter of peach. 

This Place.

You’ll arrive on Bald Head Island by ferry, then explore by golf cart, bicycle or your own two feet. As your pace slows, you’ll notice little things…a painted bunting flitting through the brush…a ghost crab skittering across the sand…three, no, four dolphins leaping in the surf…and you’ll feel more serene and more alive than you have in a long while. That’s the simple magic of this place, if you’ll allow it.

B A L D HE A D I S L A ND N O RT H

REAL ESTATE: 800-888-3707 | www.BHIRealEstate.com

C A RO LI N A

VACATION: 800-432-RENT | www.BaldHeadIsland.com

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Profile for Shannon Media

Durham Magazine Sept 2020  

The Food and Drink Issue

Durham Magazine Sept 2020  

The Food and Drink Issue

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