Question 1

Best of North Carolina Chef Showdown Final Event

Accepted Answer

The North Carolina Restaurant & Lodging Association (NCRLA), the voice of North Carolina’s $23 billion restaurant, foodservice and lodging industry, will host its fourth annual NCRLA Chef Showdown Final Event, presented by Got to be NC Agriculture, featuring creations from 20 of the best chefs in North Carolina, on Monday, Sept. 30 from 6-8:30 p.m. at Angus Barn’s Bay 7 in Durham.

Guests are invited to taste and sip their way through the savory, pastry and mixologist competitions, acting as judges for NCRLA’s People’s Choice awards. The culinary participants, all based in North Carolina, advance after cooking up the highest-rated dishes across five statewide preliminary rounds and partaking in regional rounds in Raleigh and Charlotte.
The selected chefs – sorted into two food categories, savory and sweet – are vying for the 2019 “NCRLA Chef of the Year” and “NCRLA Pastry Chef of the Year” awards. Their creations were judged by a panel of professional judges in the closed-door regional rounds, scoring on presentation, taste and use of local ingredients from North Carolina. Final results will be announced at the event at the conclusion of the night. Back by popular demand, NCRLA will also crown the “NCRLA Distillery and Mixologist of the Year,” as six North Carolina distilleries partner with hand-picked bartenders to craft cocktails for guests and judges to enjoy.
The 2019 NCRLA Chef Showdown finalists are:
Savory Chefs
Thomas Card, 21C Hotels, Durham, N.C.
Nicholas Chavez, Sedgefield Country Club, Greensboro, N.C.
Thomas Cuomo, Papa Shogun, Raleigh, N.C.
Amanda Ezzell, Ezzell&#8217;s Catering, Warsaw, N.C.
Steven Goff, AUX Bar, Asheville, N.C.
Richard Gras, Omni Grove Park Inn, Asheville, N.C.
Cory Haigler, The Westin Charlotte, Charlotte, N.C.
Matthew Hannon, Ashten’s, Southern Pines, N.C.
Richard Miller, Butcher & Bull, Winston-Salem, N.C.
Adam Reed, Santé, Matthews, N.C.
Brandon Shepard, Urban Street Eats, Cedar Point, N.C.
Matthew Shephard, McNinch House Restaurant, Charlotte, N.C.
Kyle Teears, Whiskey Kitchen, Raleigh, N.C.
Paul Verica, The Stanley, Charlotte, N.C.
Jake Vollmar, Village at River Landing, Wallace, N.C.
Pastry Chefs
Gerald Hawkins, Gaston Country Club, Gastonia, N.C.
Ryan Stipp, Omni Grove Park Inn, Asheville, N.C.
Jamie Turner, Earl&#8217;s Grocery and Soul Food Sessions, Charlotte, N.C.
Tie Whittaker, Plates Neighborhood Kitchen, Buttermilk Boutique, Raleigh, N.C.
Mary Jayne Wilson, Amelie’s French Bakery & Café, Charlotte, N.C.
Mixologists & Distilleries
Johnny Burritt, representing Apothecary Beverage Company, Asheville, N.C.
Hannah Forde-Smith, representing Mother Earth Spirits, Kinston, N.C.
Nicole Gubitosi, representing Lassiter Distilling Company, Knightdale, N.C.
Shannon Healy, representing Durham Distillery, Durham, N.C.
Jimmy Huyhn, representing Copper Barrel Distillery, Wilkesboro, N.C.
Amanda Phillips, representing TOPO Organic Spirits, Chapel Hill, N.C.
The 2019 NCRLA Chef Showdown judges are:
Mixologist & Distillery Judges
Caroline Delaney, Muddy River Distillery, Belmont, N.C.
Sarah Malik, College of Hospitality Management at Johnson & Wales University, Charlotte, N.C.
Joe Nicol, 2018 NCRLA Mixologist of the Year, Asheville, N.C.
Culinary Judges
Chef Geoff Blount, International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College, Myrtle Beach, S.C.
Chef David Moore, Cribbs Hospitality LLC, PHOSPHOR Hospitality Consulting, Spartanburg, S.C.
Tim Parrish, NC Department of Agriculture & Consumer Services, Raleigh, N.C.
Chef Catherine Rabb, Johnson & Wales University, Fenwick’s Restaurant, Charlotte, N.C.
Tickets for the NCRLA Chef Showdown Final Event cost $125 per person. For more information and to purchase tickets, please visit ncrla.org/chefshowdown.
About NCRLA
Established in 1947, the North Carolina Restaurant & Lodging Association (NCRLA) works to advance and protect North Carolina’s $23 billion restaurant, foodservice and lodging industry. The association provides access to the resources and support restaurant and lodging professionals need to lead thriving businesses, while serving as conscientious, contributing members of an unparalleled industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.

Question 2

Durham Distillery Announces Its New Cocktail Bar, Corpse Reviver

Accepted Answer

Durham Distillery Announces Its New Cocktail Bar
Corpse Reviver
Following Legislation Approved in Senate Bill 290
Today, Co-Owners Melissa and Lee Katrincic are pleased to announce plans for Durham Distillery’s (https://durhamdistillery.com/) craft cocktail bar – Corpse Reviver. “Since opening the distillery in 2015, it has been our goal to showcase our Conniption gins in cocktails, but ABC restrictions have prohibited us from doing so; approval of this bill changes everything, and enables us to celebrate our brand in the fullest and most experiential way,” explained Melissa Katrincic. “Corpse Reviver is a natural complement to our award-winning Conniption Gin brand and distillery, and will provide an opportunity for us to bring our premium Conniption Gin to life, just as other distilleries have done across the US.”
The passage of Senate Bill 290 on July 16th marks an historic milestone for distilleries in North Carolina, now enabling cocktails to be served at distilleries, therefore also making it possible for distillers to operate a bar in addition to the distillery. “We’ve been lucky to be a part of the downtown Durham scene for four years but it’s been in a limited capacity,” explained Lee Katrincic. These antiquated laws restricted Durham Distillery from not only operating a cocktail bar, but also from serving their signature canned cocktails during weekly Friday and Saturday distillery tours. Effective in September, tours will sample their newest Conniption Gin Rosé Spritz, as well as Gin & Tonic and Cucumber Vodka Soda released in 2018, in addition to their flagship Conniption American Dry Gin and Navy Strength Gins, as well as Cucumber Vodka and Damn Fine Liqueurs. This, coupled with the lifted restriction for the number of bottles which can be sold each year per customer further enables Durham Distillery – and soon, Corpse Reviver – to be a destination for discovering premium gin in the South.

Durham Distillery’s Corpse Reviver will be located on the ground floor beneath the distillery with an entrance and outdoor patio facing the historic train trestle. This will enhance Conniption Gin in a craft cocktail bar setting, modeled after the luxe, modern gin bars of London. Named for both the classic gin cocktail, Corpse Reviver #2 – composed of gin, absinthe, Cointreau and lemon juice – and its’ basement setting located in a former coffin shop, Corpse Reviver is designed to showcase Conniption Gins at their best. Art deco style, high end finishes and martini carts will lend to intimate social gatherings around this celebrated spirit. Corpse Reviver is slated to open in early 2020 as an extension of the award-winning Durham Distillery brand.
Go Ahead. Have a Conniption!
EPICUREAN NOTE: I had the opportunity to enjoy one of Durham Distillery&#8217;s canned Gin & Tonic last week . In addition to being convenient, it was very tasty!
About Durham Distillery & CONNIPTION Gin:
Founded in 2013 and opened in 2015 by Melissa and Lee Katrincic, Durham Distillery is a craft gin, vodka and liqueur distillery – known for modern techniques and uncompromised quality – located in Durham, North Carolina. The company produces premium gins leveraging a differentiated two-step process combining time-honored gin making traditions with techniques borrowed from modern chemistry to create spirits that are both classic and contemporary. The full product line offers CONNIPTION Navy Strength Gin and CONNIPTION American Dry Gin, DAMN FINE Liqueurs (Chocolate, Mocha and Coffee), Cucumber Vodka, and Canned Cocktails (Gin & Tonic, Cucumber Vodka & Soda, and NEW Rose Spritz). As the leader in the South’s Gin renaissance, Durham Distillery has earned more than 50 national and international awards and in 2018 was named the #1 Craft Gin Distillery in the U.S. by USA Today. Co-Founder Melissa Katrincic is recognized as one of the prominent female distillery owners in the U.S.
Follow Corpse Reviver at Corpse Reviver Cocktail Bar on Facebook, @CorpseReviverCocktailBar on Instagram and @CorpseReviverNC on Twitter.
Follow @DurhamDistiller & @ConniptionGin on Twitter, on Facebook at Durham Distillery, on Instagram @DurhamDistillery & @ConniptionGin, and visit www.durhamdistillery.com.

Question 3

Durham Distillery Cocktails Across Bull City for Durham's 150th Anniversary

Accepted Answer

In celebration of Durham’s 150th anniversary, bars and restaurants across Durham will offer signature cocktails made with Durham Distillery’s Conniption Gin – the award-winning craft gin produced by Melissa and Lee Katrincic in the Bull City since 2013 and honored as the #1 Craft Gin Distillery in the nation by USA TODAY. Each cocktail will honor the history and spirit of the city and prominently feature one of Durham Distillery’s award-winning products, including their Conniption Navy Strength Gin, recently named “Best in the US” by the World Gin Awards.
“We’re proud to be based in Durham, and to be making world-class spirits that live up to the fantastic community and history of this progressive city,” exclaimed Melissa Katrincic.
Look for these 150th Durham-themed cocktails April through November on menus at: Alley Twenty Six, Arcana Bar & Lounge, Mothers & Sons Trattoria, Saint James Seafood, Counting House, Mateo bar de tapas, The Restaurant at the Durham, COPA, Motorco Music Hall, Jack Tar & the Colonel’s Daughter, Littler, Pizzeria Toro, Kingfisher and more!
About Durham Distillery
Founded in 2013 and opened in 2015 by Melissa and Lee Katrincic, Durham Distillery is a craft gin and liqueur distillery located in Durham, North Carolina, a diverse and progressive city whose revitalization is deemed by many to be the heart of the New South. The company produces premium gins leveraging a differentiated two-step process combining time-honored gin making traditions with techniques borrowed from modern chemistry to create spirits that are both classic and contemporary. The full product line offers CONNIPTION Navy Strength Gin and CONNIPTION American Dry Gin, DAMN FINE Liqueurs (Chocolate, Mocha and Coffee), Cucumber Vodka, and Canned Cocktails (Gin & Tonic, Cucumber Vodka & Soda). www.durhamdistillery.com
Join in the conversation on Twitter @DurhamDistiller, & @ConniptionGin on Facebook at Durham Distillery, and on Instagram @DurhamDistillery & @ConniptionGin.

Question 4

CONNIPTION Navy Strength Gin from Durham Distillery Wins BEST IN US, via World Gin Awards

Accepted Answer

In January, The World Gin Awards named Durham Distillery’s CONNIPTION Navy Strength Gin the “Best” in the United States in the Navy Strength category. “This is among the highest honors we could hope to attain,” exclaimed President and CEO Melissa Katrincic, who founded Durham Distillery with Head Distiller Lee Katrincic – owners of the only distillery in the American South who were inducted into the prestigious Gin Guild in London. “We’re especially proud to have received such high praise from our esteemed international peers just four years after introducing CONNIPTION Navy Strength Gin, and thrilled our CONNIPTION American Dry Gin is award-winning as well,” explained Katrincic about their signature American Dry Gin which received a SILVER in the “Contemporary Style Gin” category this year.
Every year, the World Gin Awards selects the very best gins among the internationally recognized gin styles and promotes the world’s best gins to consumers and trade across the globe. CONNIPTION Navy Strength, which won for the United States in the “TASTE” category, was judged by an international panel of journalists, specialist drinks retailers and industry experts. CONNIPTION Navy Strength Gin will now be entered to win the “Best” in its Navy Strength category from all countries. The winner of this overall award – as well as the “World’s Best Gin” – will be announced February 21st at the Gin Magazine Awards Dinner in London.
Durham Distillery – known for modern techniques and uncompromised quality – introduced CONNIPTION Navy Strength Gin upon opening in 2015. CONNIPTION Navy Strength Gin – a traditional and storied style of gin which must be minimum of 57% alcohol – is among the core distilled spirits at Durham Distillery, in addition to CONNIPTION American Dry Gin. At Durham Distillery, this classic gin benefits from a novel two-step process whereby a gin base is produced from a vapor infusion in Durham Distillery’s custom-designed German pot still, lovingly named “Gertrude,” after Melissa’s grandmother. Botanicals such as Indian coriander, caraway, rosemary, and cardamom juxtapose the classic juniper and cassia. Citrus and fresh, sweet accents of citrus and fig are individually vacuum distilled at room temperature, then blended into the gin base, providing an aromatic and bright finish that is simultaneously smooth and powerful.
CONNIPTION gins are among the most awarded gins distilled in the US today. Since launching in 2015, Durham Distillery has earned more than 50 national and international awards and in 2018 was named the #1 Craft Gin Distillery in the U.S. by USA Today’s “10 Best.” In 2017, CONNIPTION Navy Strength Gin earned a DOUBLE GOLD MEDAL at the San Francisco World Spirits Competition, and in 2018, an Innovation in Business Award from the Triangle Business Journal for its canned cocktails. Durham Distillery is a leader in the South’s Gin renaissance, and Melissa Katrincic is recognized as one of the prominent female distillery owners in the U.S.
Durham Distillery’s CONNIPTION Navy Strength (57% ALC/VOL, 750 ML) and CONNIPTION American Dry (44% ALC/VOL, 750 ML) gin retails for $39.95 and $29.95, respectively. The first premium canned cocktails to North Carolina, Conniption Gin & Tonic and Cucumber Vodka & Soda at $15 for a 4-pack (both 8% ALC/VOL, 355 ML cans). DAMN FINE liqueurs are available in coffee, mocha and chocolate flavors and are gluten-free, with no artificial flavors or sweeteners. Each 375 ML bottle (16-17% ALC/VOL) retails for $19.95. Durham Distillery products are available at ABC stores and fine dining establishments across North Carolina and distributed through eight states and online in the U.K. via Amazon.
Look for Durham Distillery at Charleston Wine & Food Festival March 6-10th and the 6th annual Nashville Cocktail Festival April 23-28th!
About Durham Distillery
Founded in 2013 and opened in 2015 by Melissa and Lee Katrincic, Durham Distillery is a craft gin and liqueur distillery located in Durham, North Carolina, a diverse and progressive city whose revitalization is deemed by many to be the heart of the New South. The company produces premium gins leveraging a differentiated two-step process combining time-honored gin making traditions with techniques borrowed from modern chemistry to create spirits that are both classic and contemporary. The full product line offers CONNIPTION Navy Strength Gin and CONNIPTION American Dry Gin, DAMN FINE Liqueurs (Chocolate, Mocha and Coffee), Cucumber Vodka, and Canned Cocktails (Gin & Tonic, Cucumber Vodka & Soda). www.durhamdistillery.com
Join in the conversation on Twitter @DurhamDistiller, on Facebook at Durham Distillery, and on Instagram @DurhamDistillery.

Question 5

Sean Umstead and Michelle Vanderwalker announce Kingfisher opening in Durham

Accepted Answer

Durham &#8211; Sean Umstead announced today that he will open Kingfisher (https://www.kingfisherdurham.com/) in downtown Durham with his wife and business partner, Michelle Vanderwalker in late 2018. Kingfisher – an intimate cocktail bar, located next to The Durham Hotel at 321 East Chapel Hill Street – will highlight fresh and skillfully preserved fruits and produce from North Carolina farms in craft cocktails and small plates. The basement space will reflect the couple’s honed sensibility and Vanderwalker’s artistic background.
Umstead, one of the area’s respected bar experts, recently received high praise from James Beard Foundation award-winning chef Ashley Christensen who said, “&#8230;[St. Roch] packs a secret weapon: general manager Sean Umstead is making some of the most creative cocktails in the area.” At St. Roch Fine Oysters & Bar in Raleigh, Umstead is responsible for all aspects of service and bar. His experience in the food and beverage industry also includes The Umstead Hotel & Spa and as beverage manager at Counting House inside the 21c Museum Hotel in Durham. Umstead’s reputation extends beyond the Triangle as well; he won the regional Copper & Kings’ “Mixt8pe Cocktail Competition” with his Carrot & Fennel Sazerac &#8211; and he’ll compete for the national title in Louisville, Kentucky this July.

Kingfisher’s interior design will be led by Vanderwalker of Vanderwalker Design, who works as an artist specializing in handmade ceramics. The cozy, warmly lit interior will feature Vanderwalker’s ceramic dishes exclusively; her craftsmanship and creativity will be evident throughout, including on the custom tiled bar. Kingfisher’s convivial bar, relaxed lounge seating and semi-private booths will provide a unique space for any type of evening. Vanderwalker is also tapping into the talents of other North Carolina makers for signature items such as handcrafted leather menu covers by Margaret Hennessey.
Umstead will serve craft cocktails celebrating the seasonal nature of North Carolina’s harvest. Kingfisher will celebrate NC produce year-round: with in-season stars as well as preserved specialties. Umstead’s work with North Carolina strawberries is already underway, thanks to 75 pounds purchased this spring from Lil’ Farm. These strawberries, preserved in various ways, will find their way into cocktails throughout the year. This preparedness helps Umstead offer drinks like a local strawberry daiquiri year-round, whether with strawberry vinegar in the fall or strawberry preserves in the winter. Kingfisher will also offer a selection of small plates and a sophisticated wine and beer list.
Kingfisher is named after the unique birds who live along the banks of North Carolina’s rivers, including the nearby Eno River. Like its namesake, Kingfisher aims to be a unique, fascinating presence in Durham. Kingfisher is slated to open in 2018.
Visit www.KingfisherDurham.com to sign up for updates; Follow Kingfisher on Instagram, Facebook and Twitter @kingfisherdurm.
Release

Question 6

Counting House to Host Starpoint Brewing Dinner

Accepted Answer

Durham – Beer lovers unite. Counting House will wrap up its 2017 Fork + Bottle dinner series with a four-course dinner by Executive Chef Thomas Card featuring pairings by local Starpoint Brewing on Thursday, October 19 at 6:00 p.m.
“Starpoint beers have such great depth of flavor profiles,” said Card. “We’ve created a menu that will bring out the hops, barley, malt and other unique flavors within the beers. For example, the I Yam What I Yam Spiced Sweet Potato Ale will be complemented by our roasted pork loin with sweet potato gnocchi.”
The dinner will kick off with a reception in 21c Museum Hotel’s gallery spaces, followed by four courses in the private dining room at Counting House. The menu will feature dishes from the land and sea including salmon tartar with roasted sunchokes and toasted oats; crab salad with citrus gelle and whipped yogurt; roasted pork loin with sweet potato gnocchi and braised red cabbage; and toffee custard with dark chocolate and lemon curd. Featured beers include KingadaNorf (Oatmeal Pale), Dirty D (American IPA), I Yam What I Yam (Spiced Sweet Potato Ale) and Da Bull (Dopplebock).
Nestled in the pine forests of Carrboro, N.C., Starpoint Brewing is dedicated to bringing the freshest and best tasting ales and lagers to North Carolina. The initial success of Starpoint Brewing is due to our focus on producing the highest quality beer. Starpoint uses whole cone hops, premium malts, and time honored brewing techniques.
Tickets for the Starpoint Brewing dinner are $75 per person. Reservations are available and can be made by calling 919.956.6760.
About 21c Museum Hotel Durham
21c Museum Hotel Durham is a combination boutique hotel, contemporary art museum and chef-driven restaurant. Building on its mission of engaging the public with contemporary art and supporting the revitalization of American downtowns, 21c rehabilitated the historic Hill Building in downtown Durham. The 125-room property features 10,500 square feet of exhibition, meeting and event space and presents rotating, curated exhibitions, interactive site specific installations and a full roster of cultural programming; a ballroom in the historic banking hall; three suites with private terraces and a spa. 21c Durham is home to Counting House, a restaurant and bar featuring high-quality ingredients that celebrate North Carolina’s rich heritage of fresh seafood and seasonal produce.
For more information visit www.21cMuseumHotels.com.

Question 7

Black Twig Cider House Hosts 2nd Annual Cider Festival

Accepted Answer

Mattie Beason, cider expert and owner of Black Twig Cider House, the premiere cider house in the Southeast, will host TxotxFest November 18, 2017 from noon to 4 pm. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx – a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.”
Beason introduced TxotxFest in 2016 as the first event of its kind in the Southeast to celebrate cider, the fastest growing segment in the beverage industry. “This is such an exciting time for cider, with so many cideries producing really high quality cider, and an overwhelming interest from consumers in ciders from the US and abroad. At TxotxFest, our goal is to share our passion for cider and celebrate cider from all over the world with our community,” explained Beason, a certified cider expert, one of just eight cider instructors for the US Association of Cider Makers, and a recent Good Food Awards judge for the cider category.
This year, Beason kicks off TxotxFest November 17th with a $50 five-course cider-paired dinner at Black Twig Cider House featuring Asheville’s Chef Steven Goff of Brinehaus Meat & Provisions and ciders from Noble Cider, Urban Orchard, Appalachian Mountain, and James Creek.
Beason’s November 18th TxotxFest will take place from noon to 4pm and will feature cider from renowned producers (below), tasting dishes from participating chefs (below) and live music.
Tickets to the Cider Dinner at Black Twig Cider House on November 17th and TxotxFest November 18th can be purchased here: http://www.blacktwigciderhouse.com/txotxfest. The Facebook Event page to share can be found at https://www.facebook.com/events/523301671346609/ .
TxotxFest will take place in front of Black Twig Cider House. The event begins at noon for VIP ticketholders and 1 pm for general admission. General admission tickets are $30 through October 17th, $35 beginning on October 18, and $40 the week before the event. All tickets include a tasting glass. VIP tickets are $50 through October 17th, $60 beginning October 18th (and also include a T-shirt and one-hour early access).
Participating Cider Producers:
Appalachian Mountain Cidery, Boone, NC
Blackwater Cider, Windsor, NC
Bold Rock Hard Cider, Nellysford, VA and Mills River, NC
Botanist and Barrel, Cedar Grove, NC
Bull City Ciderworks, Durham, NC
Chatham Cider Works, Pittsboro, NC
Daidala Ciders, Asheville, NC
Fishing Creek Cider, Whitakers, NC
Good Road Ciderworks, Charlotte, NC
James Creek Ciderhouse, Cameron, NC
Jack’s Hard Cider, Biglerville, PA
McRitchie Winery and Ciderworks, Thurmond, NC
Molley Chomper Cidery, Lansing, NC
Noble Cider, Asheville, NC
Red Clay Cider, Charlotte, NC
Urban Orchard Cider Co. and Bar, Asheville, NC
Virtue Cider, Fennville, MI
Reverend Nat’s Hard Cider, Portland, OR
Shacksbury Cider, Vergennes, VT
Participating Beverage Providers:
De Maison Selections, Chapel Hill, NC
Alley Twenty Six Tonic, Durham, NC
Crude Bitters and Sodas, Raleigh, NC
Fair Game Beverage, Pittsboro, NC
Participating Durham Chefs & Restaurants:
Giocciolina, Aaron Benjamin
Juju Asian Tapas + Bar, Charlie Deal
LaPlace, Christopher McLaurin (Hillsborough, NC)
Mateo Bar de Tapas, Matt Kelly
Picnic, Wyatt Dickson
Primal Food & Spirits, Tim Lyons
St. James Seafood and Oyster Bar, Matt Kelly
Toast, Billy Cotter
Watts Grocery, Amy Tornquist

Question 8

Hog Farmer, Chef and ‘Barbecue Man’ - PICNIC now open

Accepted Answer

Durham – ‘Barbecue Man’ Wyatt Dickson and chef/partner Ben Adams have teamed up with Green Button Farm’s Ryan Butler to open PICNIC, a modern roadside barbecue joint where authentic whole hog barbecue – smoked slowly over oak – will share the plate with Adams’ seasonal Southern sides and desserts (1647 Cole Mill Road, Durham, NC. www.picnicdurham.com; @picnicdurham).

Wyatt Dickson, who developed a cult-like following catering ‘Pig Whistle’ barbecue to friends, family, chefs and Crooks Corner’s Carolina ‘Cue Wednesdays, will use Green Button Farm’s heritage breed pigs exclusively at PICNIC.
“Once I discovered pastured pigs, there was no looking back,” explained Dickson, who prefers these pigs for their flavor and well-marbled fat. “These hogs are bred well, and raised well – on squash, pumpkins and acorns – and they develop naturally, so it really lends to cooking and honoring the whole animal,” says Dickson. “This is what it’s all about for us, to see these healthy hogs our family has raised used for such a delicious tradition,” explained Green Button’s Ryan Butler.
The smokers – like the pastured pigs – are all part of PICNIC’s plan to deliver authentic North Carolina barbecue, sustainably. Dickson custom-designed his smokers with fuel efficiency in mind. Innovative, eco-friendly and smart, they burn less fuel, and give him precise control over smoke and temperature.
 
Dickson’s whole hog barbecue is always pulled to-order – never chopped – and finished with his Pig Whistle sauce, dubbed the “Great Carolina Compromise” for its combination of vinegar and tomato. Lexington or Eastern style? Piedmont-style barbecue, according to Dickson.
Picnic will serve as an inspired meat-and-three destination thanks to Chef Ben Adams, who earned 4-stars and a loyal following as Executive Chef of Durham’s Piedmont in 2014. To serve alongside Dickson’s Whole Hog Sandwiches with Green Goddess Dressed-Slaw, Adams will tap into local farms to produce the Southern dishes expected at a community barbecue.
Southern classics – “old school” Brunswick Stew, Blackened Catfish, Pig Whistle-brined Deviled Eggs, and Bacon-Braised Collards – will share the table with progressive Southern restaurant fare – Smoked Buttermilk Fried Chicken, NC Crab Beignets, Braised Short Ribs, craft cocktails, Fullsteam and Ponysaurus on draft.
Pastry Chef Maddy DeBoer’s “from scratch” Southern classics – cakes, hand pies, and cobblers – are updated, but recall the unfussy sweets that were once standard fare at pig pickins’ across the South. Don’t leave without trying her Moscow Mule layer cake – an adaptation of a Coca-Cola Cake – the layers made with gingerbeer, lime curd filling and ginger-lime cream cheese frosting.
The wait is over. Get your hands on what has already been called, “next generation ‘cue” at PICNIC, serving Monday through Saturday 11am to 11pm. Sunday brunch coming soon…
PICNIC
1647 Cole Mill Rd
Durham, NC 27705
(310) 779-1865

Category: Durham

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