Chapel Hill Magazine - Sept/Oct 2016

Page 58

THE

FOODIE ISSUE

Backyard Barbecue Brendan and Leslie Cox of Oakleaf and Alberello Cafe and Market throw a casual get-together for close friends

A

AT FIRST, LESLIE AND BRENDAN thought about throwing a dinner party, but “[We’re] not fancy, dinner-party people,” Leslie says. “We’d be using the nice china that our children have already told you we never use,” she laughs. Daughter Catie, 13, had indeed pointed out the “never used” china cabinet earlier. In the kitchen preparing for a crowd, Brendan and Leslie put kids Catie, Charlotte, 11, and Evan, 10, to work shucking corn. “They’re all old enough now that, frankly, I feel like they should be doing everything for us,” Leslie jokes. Charlotte loves to play hostess and makes a mean dessert, Evan likes to be the dishwasher and Catie is a whiz with paperwork, helping out Leslie, who runs Oakleaf’s front-of-the-house business. The spread at their historic Pittsboro home was impressive – grilled hamburgers and pork chops, as well as dry roasted pork belly, a salad of cucumber, tomato and cantaloupe, zucchini pickles and potato salad. “Brendan’s always afraid people are going to go hungry,” Leslie says. The chef was just as generous with his advice for cooking about any recipe. “Don’t forget to use salt, season as you go and don’t be afraid of butter: fat carries flavor,” he says. And buy good-quality ingredients: “You can only make a mediocre apple pie from mediocre apples,” Brendan says. –Laura Zolman Kirk

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chapelhillmagazine.com September/October 2016


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