host of pastries, it will leave you satisfied. For lunch, Brandon is all about the banh mi, utilizing hot and cold pork elements with Crossroads’ own pickled veggies. And for dinner? “My favorite entrée uses Guilford Mills grits, finished with smoked cheddar and braised Tuscan kale with confit pork shoulder,” he says. “It has all the elements of breakfast in North Carolina, but turns it into an entrée. Moving into spring, look forward to field peas, asparagus, rhubarb and strawberries to hit the menu. “And I’m crossing my fingers for a good stone fruit season,” Brandon says. “It requires a certain discipline and honesty to cook seasonally no matter where you are, but I’m excited to find what’s great here and feature it,” he adds. And the excitement spills out into daily life, too. Brandon, wife Elizabeth and children William, 9, Charles, 7, and MaryEvelyn, 3, are happy to be rooting on the Tar Heels. “Man, they’ve got Carolina fever,” Brandon says. –Laura Zolman Kirk
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to Claim your FREE Personal Session NOW! “Lunch is mostly sandwiches and entrée salads,” Brandon says, “but I’m doing ones that are off the beaten path.” Enter the chicken salad Genovese (below), utilizing Boxcar Creamery feta, confit roma tomatoes and “this incredible local basil.”
Where Core and Balance Meet in the Heart of Carrboro 103 Lloyd Street | Carrboro, NC 27510 Next to Rice's Glass Company
984-234-3195 | www.chapelhillpilates.com
Lauren McClerkin Owner of Chapel Hill PIlates and Founder of 100s to Happiness™ Pilates App
April 2017 chapelhillmagazine.com
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