The Magazine

But the Annual Foodie Issue may just take the cake – pun intended.

Our September/October issue, which is our second year of celebrating all things foodie, will make you hungry and give you plenty of culinary inspiration.

Let’s start where our wonderful food does – in the soil. Briana Brough’s photo essay on local farmers pays proper tribute to the folks who work so hard to keep our fare fresh, organic and intensely local. (See some additional photos here.)

From there, we interview Andrea Reusing, who is arguably having the best year of any chef in Chapel Hill. After all, she won the James Beard Award for Best Chef in the Southeast in May, and she has a new cookbook on stands. (Click here for one of her recipes.)

Three other stellar chefs have a little fun with our Chefs’ Challenge. Writer Lynsy Smithson-Stanley showed up at their doorsteps with four mystery ingredients and documented their process as they made a dish suited to each of their culinary philosophies. It’s like Chopped but without the insults and eliminations.

Then we turn to a place you might not automatically think of when it comes to culinary excellence: a hospital. But UNC Hospitals is serving scratch-made lasagna and shrimp and grits. The team there is resuscitating hospital food’s bad reputation.

Columnist Emily Matchar offers a list of the best spots to head for brunch.

And, finally, it’s time to indulge. We recommend five dishes around town to dig into on those days when you refuse to count calories and instead measure a meal in happiness. We're talking banana splits and chicken biscuits. (For more indulgences, click here.)

What else? In our Great Homes of Chapel Hill series, we go inside one crowd-pleasing kitchen that certainly isn’t just for looks.

We meet Sam Suchoff, the young owner of The Pig, who is combining haute cuisine with old-fashioned barbecue.

As for our non-foodie content, it’s also our Annual Arts and Style section, which means fall fashion; profiles on DSI Comedy, Transactors Improv and Sacrificial Poets; and the exploration of a new artist studio tour in Fearrington Village. (For more from our Q&A with three artists in Fearrington, click here.)

And sportswriter Adam Lucas explains why Jones Angell is the right man at the right time to broadcast Tar Heel sports in the post-Woody Durham era.

In Every Issue:

Neighborhood Dining
 + Foodie Fodder

1,000 Words


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