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Have Some More

“Autumn Sycamores” by Michael Brown (click to enlarge)

A couple of weeks ago, I had the good fortune to attend a wine dinner at Acme, one of the sort of stuff-yourself-to-the-gills and stumble-out-the-door events that our local restaurants host from time to time. Despite the extra hours at the gym the meal required, the scallop ceviche, pork cheek risotto and – there goes that button – dark-chocolate custard proved well worth it. I left the dinner feeling inspired, and not just because I’d consumed more than my share of malbec.

I like to think of November as a month of indulgence, and there’s no better time of year to hunker down and bake, sauté and braise yourself silly. The Thanksgiving holiday, of course, provides ample opportunity for us to flex our culinary muscles and take advantage of the North Carolina bounty available – soon to be growing, thanks to the recent opening of the Piedmont Food and Agricultural Processing Center. Visit pre-Thanksgiving farmers’ markets on Nov. 22 in Carrboro, Chapel Hill, Durham and Hillsborough to get the best of what our farms have to offer.

If seafood’s more your speed, check out one of our seafood providers – Tom Robinson’s Seafood, Core Sound Seafood (at Weaver Street Market) and Dock to Door – for fresh catch from the North Carolina coast. And as The Eater recommends on page 8, be sure to take part in a sampling of this year’s state oyster harvest.

There’s so much good food out there that demands eating that we can be pretty particular about our ingredients, so collect a few of the best, and get cooking.
— Susan Dickson