Story originally appeared on FoodCary.
Cary, NC – For creative and adventurous chefs, incorporating ingredients and making dishes from different cultures is always fun and exciting but it also means having to go to many stores. But at Around the World Market, there are many countries and cultures represented, all in one location. Read more
Cary, NC – When Cary chef Ryan Summers and his team entered the Got To Be NC Competition Dining Series, they had no expectations going in. Cut to a few weeks later and they have beaten all his opponents in the three rounds, making Summers one of the Raleigh regional champions as he moves onto the Battle of Champions. Read more
Story originally appeared on FoodCary.
Cary, NC – For professional chefs and casual cooks who love to eat fresh, local produce, Porter Farms has been a go-to destination for decades just outside the boundaries of Cary. Read more
Cary, NC – It wasn’t that long ago that Town of Cary put on its first Chatham Street Chowdown. This past Sunday saw a return of the popular event with big crowds, lots of food trucks and a smoking band. Read more
Story originally appeared on FoodCary.
Morrisville, NC – For the past 10 years, diners in the Triangle have known the restaurants of the 18 Restaurant Group. Now, the local area gets a taste as chef and owner Jason Smith opens his Cantina 18 in Park West Village.
Story originally appeared on FoodCary.
Cary, NC – I love all my Cary supermarkets. One Friday, I made a run to Aldi on Maynard. They had one of my favorite items: skinless, boneless salmon fillets. Each fillet is about four ounces – perfect for a quick meal with a Southern flair.
The great thing about this recipe: it’s really fast. 20 minutes from turning the lights on in the kitchen to putting it on the table. Good for you, too.
Soak the fish in an egg and milk mixture, dredge them in cornmeal, fry them in a pan. Takes about 10 minutes.
Heat up (medium) two tablespoons of olive oil in a pan. Mix up the egg and the milk in a bowl.
Rinse the salmon fillets and pat dry. Soak them in the egg and milk mixture, then dredge them in the cornmeal. Season with cracked pepper, Old Bay or whatever floats your fishing scow.
Make sure the oil coats the whole pan. Add a little more if necessary. Pop in the fillets.
Don’t turn them or mess with them. After 3 or 4 minutes, shake the pan gently. The fillets should move easily.
Add 2 more tablespoons of oil, swirl it around and flip the fillets.
A slaw is always a good side dish with fish. Go for the traditional with cabbage as a base, or try something a little exotic with broccoli or kohlrabi.
Fresh corn on the cob is good for a summer meal. String beans are coming into season. Diced up tomatoes and cucumbers with a vinaigrette is quick, easy and tasty.
For the complete meal, serve up fresh sliced peaches or watermelon for dessert.
Story by Hal Goodtree. Photo by Jessica Spengler.
Story originally appeared on FoodCary.
Cary, NC – Cary is full of great restaurants and many of us likely have our favorites we go to over and over again. But if you are looking from a break in repetition and you aren’t familiar with Ethiopian or Eritrean food, then Awazé is an excellent dining destination.
Cary, NC – In their first round in the Got To Be NC Competition Dining Series, Team Mirepoix won, meaning Cary chef Ryan Summers is advancing to the semi-finals. Read more