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A Guide to Eating

It’s all good

Ask a few people what they think of Vimala Rajendran’s cooking and the most common response is something to the effect of, “It’s all good.”

Vimala built her reputation over the past few years by word of mouth and leveraged it through a savvy bit of social networking. She took it to the masses mainly through a regular Friday night gig at Johnny’s.
Now, with the opening of Vimala’s Curryblssom Cafe, she’s finally got a storefront, at The Courtyard on Franklin Street, and a busy one at that. The opening party on July 17 was packed and set the pace for a busy first month.

Johnny’s owner Brian Plaster, who got to know Vimala’s cooking during her tenure at his place, was one of those polled who had a hard time deciding.

“I can’t say there’s anything of hers I haven’t liked,” Plaster said. While he’s plenty fond of the chicken curry, vegetable dishes like eggplant, lentils and peas are still memorable, he said.

Plantains and tandoor dishes are popular, and also highly recommended are the samosas. This menu blurb explains why:

“Two handmade pastries stuffed with potatoes and green peas, with fresh ginger, green chilies, and ground pomegranate seeds. Organic flour from Lindley Mills. Served with cilantro-mint & tamarind-date chutneys. Vegan.”

Now that’s love. Hours are Tuesdays through Saturdays 5 to 9 p.m. On the web at curryblossom.com

Pie me to the moon

If you want to get The Eater’s attention, send along a notice with the word ”pie” in the subject line.

If you want to get your pie-est efforts noticed, bake something up using local ingredients and head down to the South Estes Farmers’ Market on Aug. 7 for their Pie Cook-Off. Pies will be judged by local chefs in both sweet and savory categories.

On behalf of your friends and family, The Eater reminds you pie geniuses to bake at least one additional pie. I mean, you know, while you’re at it.

Vampire-free zone

Garlic lovers and Twilight freaks may wish to take note that Glasshalfull is holding a special farmer’s dinner next Thursday (Aug. 5) featuring Lu Livermon, whose Quarry Dog Farm produces some excellent organic garlic.

Chef Adam Cobb’s menu includes ajo blanco soup with petite summer melon and almond garnis; prawns with pickled scape puree, barley, eggplant, bell pepper and pancetta salad; those wonderful steak frites with garlic chimichurri; and garlic chocolate chip cookie ice cream sandwiches.

You may want to bring a mint.

Just passing this on

Insiders at the Carrboro Farmers’ Market sent The Eater the following brief but effective tip:

”Apples, dude. They’re in big time.”

Consider yourselves clued.

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