2016 EATS (161 images)

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Images from the 2016 EATS Issue
  • Raleigh, North Carolina - Friday January 22, 2016 - The Standard Burger, with local, grass-fed beef, carried by John Guerra.

  • Raleigh, North Carolina - Friday January 22, 2016 -

  • Raleigh, North Carolina - Friday January 22, 2016 - Standard Foods in Raleigh, North Carolina.

  • Raleigh, North Carolina - Friday January 22, 2016 - The grocery store at Standard Foods, in Raleigh, carries ingredients for many of the dishes served at the restaurant.

  • Raleigh, North Carolina - Friday January 22, 2016 - The mushroom broth is steeped in, and poured from, a fresh press.

  • Raleigh, North Carolina - Friday January 22, 2016 - The Standard Burger, with local, grass-fed beef.

  • Raleigh, North Carolina - Friday January 22, 2016 - Pork Chops on display at the butcher's counter at Standard Foods in Raleigh, NC.

  • Raleigh, North Carolina - Wednesday January 6, 2016 - Bacon, Egg & Cheese with grass fed beef, applewood bacon, duck egg, havarti and a fried green tomato and loaded home fries.

  • Raleigh, North Carolina - Wednesday January 6, 2016 - Sweet Carolina Chicken and Waffle with sweet potato waffle, crispy chicken strips, pork belly braised kale and maple bacon syrup.

  • Raleigh, North Carolina - Friday January 8, 2016 - Fried Okra at Tupelo Honey in Raleigh, North Carolina.

  • Raleigh, North Carolina - Friday January 8, 2016 - The Shoo Mercy Burger is a Creekstone Farms pasture-raised Black Angus USDA patty, served with lettuce, fried green tomato, bacon, warm pimento cheese and green tomato chow chow at Tupelo Honey in Raleigh, North Carolina.

  • Raleigh, North Carolina - Friday January 8, 2016 - Banana pudding at Tupelo Honey in Raleigh, North Carolina.

  • Raleigh, North Carolina - Friday January 8, 2016 -The dining room at the Tupelo Honey location in Raleigh, North Carolina.

  • Hillsborough, North Carolina - Thursday January 21, 2016 - LaPlace's étouffée fries. House fries smotherd in crawfish étouffée.

  • Hillsborough, North Carolina - Thursday January 21, 2016 - LaPlace's étouffée fries. House fries smotherd in crawfish étouffée.

  • Hillsborough, North Carolina - Thursday January 21, 2016 - Herbs and leaves to be used in drinks adorn the bar in LaPlace in Hillsborough, NC.

  • Hillsborough, North Carolina - Thursday January 21, 2016 - LaPlace bartender Robby Dow makes The Silk Road, a cocktail Dow created featuring curry-infused Chartreuse. The drink is a take on the cocktail, The Last Word.

  • Durham, North Carolina - Wednesday January 27, 2016 - Bread from Loaf Bakery, in Durham, is served at The Little Dipper as part of the first course at the fondue restaurant.

  • Durham, North Carolina - Wednesday January 27, 2016 - The main course at The Little Dipper fondue restaurant in Durham, NC featured many options including bison balls, cheese and onior pierogies, Chapel Hill Creamery bratwurst, stuffed mushrooms, potatoes, sashimi tuna, pimento ravioli and more served with a variety of dipping sauces.

  • Durham, North Carolina - Wednesday January 27, 2016 - The main course at The Little Dipper fondue restaurant in Durham, NC featured many options including bison balls, cheese and onior pierogies, Chapel Hill Creamery bratwurst, stuffed mushrooms, potatoes, sashimi tuna, pimento ravioli and more served with a variety of dipping sauces.

  • Durham, North Carolina - Wednesday January 27, 2016 - The main course at The Little Dipper fondue restaurant in Durham, NC featured many options including bison balls, cheese and onior pierogies, Chapel Hill Creamery bratwurst, stuffed mushrooms, potatoes, sashimi tuna, pimento ravioli and more served with a variety of dipping sauces.

  • Raleigh, North Carolina - Thursday January 28, 2016 - Shrimp and Grits, one of the offerings on 18 Seaboard's restaurant week menu, is ready to go out to the dining room at the restaurant in Raleigh.

  • Raleigh, North Carolina - Thursday January 28, 2016 - The Cantina 18 Moore Brothers short rib tacos are prepared in the kitchen at 18 Seaboard in Raleigh.

  • Raleigh, North Carolina - Thursday January 28, 2016 - Ciantro is sprinkled on the tacos being served on the 18 Seaboard's restaurant week menu at the location in Raleigh.

  • Raleigh, North Carolina - Thursday January 28, 2016 - Two bowls of 18 Seaboard's restaurant week offering tomato soup go out to the dining room at the location in Raleigh.

  • Raleigh, North Carolina - Wednesday February 24, 2016 - House tater tots at The Oak in Raleigh.

  • Raleigh, North Carolina - Wednesday February 24, 2016 - Beltline sliders at Taste in Raleigh.

  • Raleigh, North Carolina - Wednesday February 24, 2016 - Jalapeno popper at Taste in Raleigh.

  • Raleigh, North Carolina - Wednesday February 24, 2016 - Classic Prince Edward Island Mussels at More, in Raleigh.

  • Raleigh, North Carolina - Wednesday February 24, 2016 - Black pepper ribbon pasta with butter parmesean sauce.

  • Raleigh, North Carolina - Wednesday February 24, 2016 - Mac & Cheese with fontaine cheese, house-cured pancetta and hand-made breadcrumbs at More, in Raleigh.

  • Raleigh, North Carolina - Friday March 4, 2016 - The Bahn Mi sandwhich at Linus & Peppers in Raleigh.

  • Raleigh, North Carolina - Friday March 4, 2016 - The Big Cheese at Linus & Peppers in Raleigh.

  • Pittsboro, North Carolina - Friday March 18, 2016 - Fair Game Beverage Company's Scuppernong wine.

  • Pittsboro, North Carolina - Friday March 18, 2016 - Fair Game Beverage Company's Blackberry wine.

  • Pittsboro, North Carolina - Friday March 18, 2016 - A rosemary spritzer made using Fair Game Beverage Company's Scuppernong wine.

  • Cheri Whitted Bowers shows off a shittake mushroom grown at the Whitted Bowers farm while giving a tour Tuesday, May 5, 2015. The Whitted Bowers farm, in Cedar Grove, plans to produce 15,000 pounds of Bellstar heirloom tomatoes to be used in the Raleigh-based company Nello's Sauce marinara sauces.

  • Cheri Whitted Bowers shows off a shittake mushroom grown at the Whitted Bowers farm while giving a tour Tuesday, May 5, 2015. The Whitted Bowers farm, in Cedar Grove, plans to produce 15,000 pounds of Bellstar heirloom tomatoes to be used in the marinara sauces of Raleigh-based company Nello's Sauce.

  • Nello's Sauce founder Neal McTighe holds a Bradywine tomato from Whitted Bowers Farm in Cedar Grove. The Whitted Bowers farm plans to produce 15,000 pounds of Bellstar heirloom tomatoes to be used in the marinara sauces of Raleigh-based company Nello's Sauce.

  • Cheri Whitted Bowers and Rob Bowers operate the Whitted Bowers Farm in Cedar Grove, NC. The farm is certified organic and biodynamic. They will be producing approximately 15,000 pounds of Bellstar tomatoes for the Raleigh-based company Nello's Sauce.

  • How to choose strawberries in the U-pick strawberry field at the Whitted Bowers certified Organic and Biodynamic farm in Cedar Grove, NC.

  • Katie McLamb, 2, of Hillsborough, NC, eats some of her harvest of strawberries from the Whitted Bowers certified Organic and Biodynamic farm after digging through their U-pick field Tuesday, May 5, 2015 in Cedar Grove, NC.

  • Caleb McLamb, 4, of Hillsborough, NC, carries a small harvest of strawberries from the Whitted Bowers certified Organic and Biodynamic farm after digging through their U-pick field Tuesday, May 5, 2015 in Cedar Grove, NC.

  • Allison McLamb, 8, of Hillsborough, NC, eats strawberries as she hides in a field covered with Crimson Clover and Winter Rye while visiting a U-Pick strawberry patch with her family at the Whitted Bowers certified Organic and Biodynamic farm in Cedar Grove Tuesday, May 5, 2015.


  • A pea pod grown from seeds obtained at the Durham County Public Library seed library grows on a vine in a garden tended by students at Eastway Elementary School in Durham.

  • Angelove Williams, 6, a student at Eastway Elementary School, in Durham, shows off a pea pod she picked out of a garden that she and other Eastway Elementary School students tend on the school grounds. The students grew peas and radishes from seeds obtained from the Durham Public Library seed library.

  • Eastway Elementary School student Markel Dixon, 8, is one of a group of students who have grown peas and radishes in a garden at the school from seeds that came from the seed library found in the Durham Public Library downtown location.

  • Eastway Elementary School student Markel Dixon, 8, is one of a group of students who have grown peas and radishes in a garden at the school from seeds that came from the seed library found in the Durham Public Library downtown location.

  • Grilled corn with togarashi miso butter, chives and Korean chili flakes.

  • Grilled corn with togarashi miso butter, chives and Korean chili flakes.

  • Ahi Poke with macadamia soy jus, avocado, nori and sweet onion.

  • Gluten-sensetive Tres Leches cake with coffee at Cafe Symmetry in Carrboro, North Carolina.

  • Miaamour McCants, right, trains new employee Alex Hufford on the cash register at the newly-opened Cafe Symmetry in Carrboro, North Carolina.

  • Hillsborough, North Carolina - Friday September 4, 2015 - Two finished loaves of miche bread.

  • Hillsborough, North Carolina - Friday September 4, 2015 - Rob Nichols, Weaver Street's bread production manager, demonstrates the proper way to cut a loaf of miche.

  • Hillsborough, North Carolina - Friday September 4, 2015 - Miche bread.

  • Hillsborough, North Carolina - Friday September 4, 2015 - Guillermo Lopez, a lead baker at the Weaver Street Market Bakery, removes loaves of miche from the oven the morning of Friday September 4, 2015 in Hillsborough, North Carolina. The loaves cool on racks for 3 hours before being shipped out.

  • Hillsborough, North Carolina - Friday September 4, 2015 - Miche bread with butter at the Weaver Street bakery in Hillsborough, North Carolina.

  • Hillsborough, North Carolina - Friday September 4, 2015 - Miche bread.

  • Hillsborough, North Carolina - Friday September 4, 2015 -

  • Hillsborough, North Carolina - Friday September 4, 2015 -

  • Chapel Hill, North Carolina - Thursday September 10, 2015 - Bill Smith, chef of Crook's Corner in Chapel Hill, North Carolina, prepares softshell crabs in the kitchen the morning of Thursday September 10, 2015. Smith has a new cookbook coming out featuring recipes for crabs and oysters.

  • Durham, North Carolina - Thursday September 17, 2015 -

  • Durham, North Carolina - Thursday September 17, 2015 - Maya Freelon Asante talks with her friend, Annie Kao, while waiting for their order the evening of Thursday September 17, 2015 at Luna Rotisserie and Empanadas in Durham, North Carolina.

  • Durham, North Carolina - Thursday September 17, 2015 - Customers order at the front before heading to their seats at Luna Rotisserie and Empanadas in Durham, North Carolina.

  • Raleigh, North Carolina - Saturday September 26, 2015 - Okra at Death and Taxes in Raleigh, North Carolina.

  • Raleigh, North Carolina - Saturday September 26, 2015 - Okra at Death and Taxes in Raleigh, North Carolina.

  • Raleigh, North Carolina - Saturday September 26, 2015 - Roasted oysters, preserved lemon, chili butter.

  • Raleigh, North Carolina - Saturday September 26, 2015 - Roasted oysters, preserved lemon, chili butter.

  • Durham, North Carolina - Monday September 28, 2015 - The Pickle Plate at Alley Twenty Six is an evolving, seasonal plate created by Jonathan Merz. It is seen here featuring ponzu mirin green beans with sliced garlic, dark spiced cherries, miso white soy peaches from Lyon Farms, bread and butter cucumbers and granny smith apple slices with habeñero, cilantro and chili spices. It is paired here with a drink called the Mexican Herbalist which is currently on the menu.

  • Durham, North Carolina - Friday October 30, 2015 - Sarah Brittingham, of Durham, NC, waits for a friend at Mateo, in Durham.

  • Durham, North Carolina - Friday October 30, 2015 - Sarah Brittingham, of Durham, NC, waits for a friend at Mateo, in Durham.

  • Durham, North Carolina - Friday October 30, 2015 - Olives in the kitchen at Mateo in Durham, NC.

  • Durham, North Carolina - Friday October 30, 2015 - Isaac Shuman works in the kitchen at Mateo in Durham, NC.

  • Durham, North Carolina - Friday October 30, 2015 - Isaac Shuman works in the kitchen at Mateo in Durham, NC.

  • Durham, North Carolina - Friday October 30, 2015 - Erin Karcher, left, brings out an Ensalata Russo at Mateo, in Durham, NC. Chris Garett is on the right.

  • Raleigh, North Carolina - Sunday November 8, 2015 - Charlotte Daniel, Wallace Daniel and Lynne Daniel, all of Raleigh, NC, have brunch in the new Ganza Tacos y Tequila restaurant in the Aloft Raleigh Hotel.

  • Raleigh, North Carolina - Thursday November 12, 2015 - Roxie Avila plates vegetables for the BBQ dish at Fiction Kitchen in Raleigh.

  • Raleigh, North Carolina - Thursday November 12, 2015 - Fiction Kitchen's BBQ plate.

  • Raleigh, North Carolina - Thursday November 12, 2015 - Drew Kirk works the expo and garnish station at Fiction Kitchen in Raleigh.

  • Raleigh, North Carolina - Thursday November 12, 2015 - Fiction Kitchen is at 428 S. Dawson St. in Raleigh, NC.

  • Raleigh, North Carolina - Thursday November 12, 2015 - Fresh local vegetables are used in the dishes at Fiction Kitchen in Raleigh.

  • Hillsborough, North Carolina - Friday November 13, 2015 - Collard Greens for the Collard Kraut in April McGregor's kitchen in Hillsborough, NC.

  • Hillsborough, North Carolina - Friday November 13, 2015 - Collard Greens for the Collard Kraut in April McGregor's kitchen in Hillsborough, NC.

  • Hillsborough, North Carolina - Friday November 13, 2015 - Collard Greens for the Collard Kraut in April McGregor's kitchen in Hillsborough, NC.

  • Hillsborough, North Carolina - Friday November 13, 2015 - Collard Greens for the Collard Kraut in April McGregor's kitchen in Hillsborough, NC.

  • Hillsborough, North Carolina - Friday November 13, 2015 - Farmer's Daughter Collard Kraut.

  • Hillsborough, North Carolina - Friday November 13, 2015 - April McGregor is the founder of Farmer's Daughter and creator of its Collard Kraut.

  • Hillsborough, North Carolina - Friday November 13, 2015 - April McGregor is the founder of Farmer's Daughter and creator of its Collard Kraut.

  • Hillsborough, North Carolina - Friday November 13, 2015 - Farmer's Daughter Collard Kraut on a bratwurst.

  • Hillsborough, North Carolina - Friday November 13, 2015 - April McGregor, founder of Farmer's Daughter, takes a bite of the bratwurst covered with her Collard Kraut.

  • Durham, North Carolina - Monday September 23, 2015 - The dining room of The Restaurant at the Durham.

  • Durham, North Carolina - Monday September 23, 2015 - The dining room of The Restaurant at the Durham.

  • Durham, North Carolina - Monday September 23, 2015 - Dry-Aged House Blend Burger.

  • Durham, North Carolina - Monday September 23, 2015 - BBQ Shrimp.

  • Cary, North Carolina - Saturday September 19, 2015 - Stephen Polzin removes fresh bread from the oven at La Farm Bakery Saturday September 19, 2015 in Cary, North Carolina.

  • Cary, North Carolina - Saturday September 19, 2015 - Stephen Polzin removes fresh bread from the oven at La Farm Bakery Saturday September 19, 2015 in Cary, North Carolina.

  • Cary, North Carolina - Saturday September 19, 2015 - La Farm Bakery customers Pete and Diane Spoone have lunch at the bakery the afternoon of Saturday September 19, 2015 in Cary, North Carolina.

  • Cary, North Carolina - Saturday September 19, 2015 - White and dark chocolate scones at La Farm Bakery in Cary, North Carolina.

  • Durham, North Carolina - Wednesday March 30, 2016 - Katherine Gill is the project manager for the Durham Public Schools' HUB Farm. The HUB works to teach all aspects of local food growing to students in the DPS system.

  • Durham, North Carolina - Wednesday March 30, 2016 - Katherine Gill is the project manager for the Durham Public Schools' HUB Farm. The HUB works to teach all aspects of local food growing to students in the DPS system.

  • Durham, North Carolina - Wednesday March 30, 2016 - Katherine Gill is the project manager for the Durham Public Schools' HUB Farm. The HUB works to teach all aspects of local food growing to students in the DPS system.

  • Durham, North Carolina - Wednesday March 30, 2016 - Katherine Gill is the project manager for the Durham Public Schools' HUB Farm. The HUB works to teach all aspects of local food growing to students in the DPS system.

  • Durham, North Carolina - Wednesday March 30, 2016 -

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm project manager Katherine Gill takes measurements at the farm while designing an area intended to be a relaxing, enclosed sitting area.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm project manager Katherine Gill work on designs for an area intended to be a relaxing, enclosed sitting area.

  • Durham, North Carolina - Wednesday March 30, 2016 - Green onions harvested at the HUB Farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - Green onions harvested at the HUB Farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - Green onions harvested at the HUB Farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - Duke University student Brittany Friese meets with staff members of the HUB Farm while interviewing for an intership at the farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - The HUB Farm, in Durham, is part of the Durham Public School system with a mission to teach students about land stewardship and growing food locally.

  • Durham, North Carolina - Wednesday March 30, 2016 - An Encore lettuce mix grows in the garden at the HUB Farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm caretaker and Farmer Educator Reid Rosemond mows the lawn behind the barn at the farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm caretaker and Farmer Educator Grant Ruhlman makes plans for the garden while at the farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm project manager Katherine Gill work on designs for an area intended to be a relaxing, enclosed sitting area.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm project manager Katherine Gill work on designs for an area intended to be a relaxing, enclosed sitting area.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm project manager pulls weeds in a bed at the farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm project manager pulls weeds in a bed at the farm in Durham.

  • Durham, North Carolina - Wednesday March 30, 2016 - HUB Farm project manager pulls weeds in a bed at the farm in Durham.

  • Durham, North Carolina - Tuesday March 29, 2016 - Fullsteam Brewery founder Sean Lilly Wilson.

  • Durham, North Carolina - Tuesday March 29, 2016 - Fullsteam Brewery founder Sean Lilly Wilson.

  • Durham, North Carolina - Tuesday March 29, 2016 - Fullsteam Brewery founder Sean Lilly Wilson.

  • Durham, North Carolina - Tuesday March 29, 2016 - Fullsteam Brewery founder Sean Lilly Wilson.

  • Durham, North Carolina - Tuesday March 29, 2016 - Fullsteam Brewery's First Frost and First Frost Brandy Barrel-Aged are both Good Food award winners.

  • Durham, North Carolina - Tuesday March 29, 2016 - The Chocolate Buttermilk Cake at Roses Meats & Sweets in Durham.

  • Durham, North Carolina - Tuesday March 29, 2016 - Katie Meddis, of Roses Meats & Sweets, in Durham, greets young visitors who stopped into the shop for treats the afternoon of Tuesday March 29, 2016.

  • Raleigh, North Carolina - Thursday March 24, 2016 -

  • Raleigh, North Carolina - Friday March 26, 2016 - Jon Bohlen cuts a loin at Roses Meats & Sweets in Durham.

  • Raleigh, North Carolina - Friday March 26, 2016 - Rose's Meats & Sweets co-founder Justin Meddis cuts a hind-quarter of beef at the store in Durham.

  • Durham, North Carolina - Thursday March 24, 2016 - Barbeque Man, and co-owner of PICNIC, Wyatt Dickson, sauces a freshly smoked pig in the kitchen of PICNIC.

  • Durham, North Carolina - Thursday March 24, 2016 - Barbeque Man, and co-owner of PICNIC, Wyatt Dickson, wheels a freshly smoked pig from the custom-made smokers into the kitchen of the BBQ restaurant in Durham.

  • Durham, North Carolina - Thursday March 24, 2016 - PICNIC's Barbeque Sandwich.

  • Durham, North Carolina - Thursday March 24, 2016 - PICNIC's Barbeque Sandwich.

  • Raleigh, North Carolina - Thursday March 24, 2016 - Hydroponic lettuce sprouts begin to grow in a greenhouse at the Well Fed Community Garden in Raleigh.

  • Raleigh, North Carolina - Thursday March 24, 2016 - Anya Gordon shows a pea shoot from the Well-Fed Community Garden, in Raleigh. Anya and her husband Arthur Gordon are owners of the Irregardless Cafe and founders of the Well-Fed Community Garden.

  • Raleigh, North Carolina - Thursday March 24, 2016 - Jennifer Sanford-Johnson is the farm manager at the Well Fed Community Garden in Raleigh.

  • Raleigh, North Carolina - Saturday March 20, 2016 - Bida Manda employees Hayley Atwell, left, and Lindsay Vittek joke around while cleaning up the waiting area of Bida Manda during a semi-annual staff cleaning of the restaurant in Raleigh. The group followed up the cleaning with a birthday party for server Nick Shultz.

  • Raleigh, North Carolina - Saturday March 20, 2016 - Bida Manda employee Meaghan Flaherty jokes with her co-worker Samantha Mazza while the two clean off light bulbs over the bar at Bida Manda during a semi-annual staff cleaning of the restaurant in Raleigh. The group followed up the cleaning with a birthday party for server Nick Shultz.

  • Raleigh, North Carolina - Saturday March 20, 2016 - Siblings Vansana and Vanvisa Nolintha are co-owners of Bida Manda, in Raleigh.

  • Raleigh, North Carolina - Saturday March 20, 2016 - The staff of Bida Manda sits for a group portrait during a semi-annual staff cleaning day at the restaurant in Raleigh. The group followed up the cleaning with a birthday party for server Nick Shultz.

  • Raleigh, North Carolina - Saturday March 19, 2016 - Spices (clockwise from top left): coriander, black salt, jaggery (Indian raw sugar), Indian chili powder, Amchoor (dried green mango powder), cumin and tamarind pulp.

  • Hillsborough, North Carolina - Thursday March 10, 2016 - April McGreger is the founder of Farmer's Daughter Brand Pickles & Preserves.

  • Hillsborough, North Carolina - Thursday March 10, 2016 - April McGreger is the founder of Farmer's Daughter Brand Pickles & Preserves.

  • Hillsborough, North Carolina - Thursday March 10, 2016 - Grapefruit slices used to make marmalade sit in a colander in April McGreger's kitchen at her house in Hillsborough.

  • Hillsborough, North Carolina - Thursday March 10, 2016 - April McGreger makes marmalade in the kitchen of her home in Hillsborough.

  • Raleigh, North Carolina - Thursday March 24, 2016 - Hakurei turnips and a red turnip.

  • Raleigh, North Carolina - Thursday March 24, 2016 - Standard Foods' Turnip and Apple Salad.

  • Raleigh, North Carolina - Thursday March 24, 2016 - Standard Foods' Turnip and Apple Salad.

  • Apex, North Carolina - Monday March 21, 2016 - Salmon Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - Salmon Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - Brown Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - Brown Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - Gray Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - Gray Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - Golden Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - Golden Oyster mushrooms from Fox Farm.

  • Apex, North Carolina - Monday March 21, 2016 - This White Oyster mushroom is a local species that Amy Fox cloned and grew out. She calls is NC Winter White.

  • Apex, North Carolina - Monday March 21, 2016 - Black Poplar mushrooms from Fox Farm.

  • April 7, 2016. Raleigh, North Carolina. <br /> Teddy Klopf is the executive chef and co-owner of Provenance, a new restaurant that opened in March on E. Martin Street in downtown Raleigh.

  • April 7, 2016. Raleigh, North Carolina. <br /> Teddy Klopf is the executive chef and co-owner of Provenance, a new restaurant that opened in March on E. Martin Street in downtown Raleigh.