Friday, February 28, 2014

New Lunch Menu

Now in its fourth week, we have rolled out a new daily vegan specials menu, primarily comprised of falafel, Thai curry, hand pies, soups and salads, and tamales.  The street reaction has been good - no longer do our customers have to wait till Friday for Matt's great falafel.  Our sous-chef Katya wrote up a little piece on what it's been like to roll out the menu.

I feel fortunate to have joined the Ninth Street Bakery vegan kitchen team right as we started the new lunch menu. The more yummy vegan food we can serve to the kind folks of Durham on a daily basis, the better. And while it can occasionally be challenging for just two people to juggle the production and serving of the full lunch menu every day, we’re looking to add new items to it.  For now, we’re having a good time wrapping tamales and making fresh, homemade batches of Panang curry paste on a regular basis.

At the risk of stereotyping myself, I have to admit that falafel and hummus are foods that I take very seriously. I grew up with my Mom making the best falafel and hummus in central New York, and went for a stretch of time in Israel during which that was almost all I ate. After realizing how hard it can be to find good hummus in the South (the struggle is real), I was nervous to try any here. Thankfully, Matt knows what he’s doing: I’m confident that even my mother and the street vendors back in Israel would approve of his recipe and execution. 

Pro Tip: You know that little cup of tomato/cucumber salad we give you on the side? Add that (and, if you’re adventurous, some French fries) into your falafel along with the tahini dressing.

Falafel Sandwich with 11-Spice Seasoned Fries

Photo credit: Mackenzie Brough

Gotta Have Soul

You may have noticed the Ninth Street Pandora has been running strictly classic soul lately....Although for tonite's contest maybe I'm feeling a little like switching it up.....Group Home perhaps?

Sunday, February 16, 2014

Extra Shout Outs

All winter long, Stu and Amanda have been holding down the Hunt Street and South Durham Farmer's Markets, respectively, and I just wanted to take moment to recognize their hard work through some uninviting conditions.  Whether it be cold temps, windy gusts, or falling down rain, they have reliably moved our products to market, always with a great attitude and an inviting smile for our customers.  Thanks guys - your efforts are so appreciated!

Saturday, February 15, 2014

Weekend Update

Chef Matt hit it out of the park again with a delicious Valentine's Day menu.  Here was the menu with the wine pairings (which were a surprise hit):

Cornmeal & Black Sesame Seed Encrusted Oyster Mushroom w/ Grapefruit Cilantro Chutney 
Prosecco, Luna d’Or, Italy

Puree of Roasted Butternut Squash 
with Apple Cashew Cream and Black Pepper Croutons 
Vouvray, Famille Bougrier, France, 2012

Mixed Greens w/ Citrus Segments, Marinated Fennel and Smoked Dulse Flakes Drizzled w/ Creamy Avocado Dressing
Summit Estates, Gewursztraminer, Washington State, 2012

Lemon Coconut Braised Tofu w/ Caramelized Onion,
Crispy Kale Chip & Umeboshi Plum Reduction Over Brown Rice
Zinfandel, Shenandoah Vineyards, California, 2011

Molten Chocolate Cake
Bianco Cinzia, Visintini, Italy, 2012

Tracks of the Weekend: