Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Jamie DeMent woke up one beautiful April morning 13 years ago and thought, as she listened to birdsong coming in through the window of the house at Coon Rock Farm,
Jamie DeMent woke up one beautiful April morning 13 years ago and thought, as she listened to birdsong coming in through the window of the house at Coon Rock Farm,
Jamie DeMent woke up one beautiful April morning 13 years ago and thought, as she listened to birdsong coming in through the window of the house at Coon Rock Farm,
A restaurant, an online farmers market, two cookbooks: This couple is tending a crop of nourishing ventures. And it all starts on their farm in Orange County.
Jamie DeMent woke up one beautiful April morning 13 years ago and thought, as she listened to birdsong coming in through the window of the house at Coon Rock Farm, that she didn’t want to go to work. Why spend precious time driving from Hillsborough to Raleigh when she could pursue a dream? To live on her husband’s farm not just on the weekends, but every day, and to open a restaurant or two to showcase the farm’s bounty.
DeMent followed through on her daydream. She and her husband, Richard Holcomb, now run Coon Rock Farm full-time, growing more than 100 varieties of mostly heirloom fruits, vegetables, and herbs throughout the year. Fertilizer is provided courtesy of rotating herds of pigs and flocks of chickens. Conscientious consumers buy meat and produce through Coon Rock Farm’s CSA and online farmers market, Bella Bean Organics, and the couple completes the farm-to-fork pipeline at their Durham restaurant, Piedmont.
Whether she’s testing a recipe for the restaurant, her next cookbook, or tomorrow’s dinner, DeMent is a force in her home kitchen, tasting sauces and hollering for Holcomb to bring in a few radishes. The food she cooks comes from steps away, and only in season.
Though Coon Rock Farm and Piedmont are separate ventures, they nourish each other. “There are days we’re picking and hundreds of eggplants are ready right this minute,” DeMent says. Having a restaurant allows the couple to use an abundance of produce, even that dented heirloom tomato or blemished broccoli. “We can still take something imperfect and turn it into a gourmet meal.”
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.