Wednesday, June 26, 2013

Daniel Rose on Taste Matters

http://www.heritageradionetwork.com/episodes/4357-Taste-Matters-Episode-89-Daniel-Rose

And relatedly, on Charlie Rose: "There is no greater pleasure than being able to give people exactly what they ask for."

Bialy Revivalism

In her 2002 book, The Bialy Eaters, Mimi Sheraton mourned the end of the bialy tradition in the U.S., claiming good bialys were nowhere to be found, even at the legendary Kossar's of New York.  That book prompted a bialy investigation on our part, the results published here.  Since that time last summer, we have produced bialys on and off, and very respectable bialys can now be found on intermittent basis at Loaf and Chicken Bridge Bakery, as well as at well-regarded Nouveau Jewish eateries across America (cf. Mile End Deli, Wise and Sons).  This weekend, we will be making our bialys again, and adding a new stuffed bialy to add to the traditional poppyseed and onion variety: the shakshuka bialy!

A review for all neophytes who might not appreciate why bialys are so beloved:
1. Bialys do not get a full proofing rise prior to going in the oven, resulting in a density and intensity of yeasty flavor greater than that of a bagel or roll.
2. Bialys should be very thin in the middle, giving a textural contrast analogous to the difference between the crust and interior of a good Neapolitan pizza.
3. Oven-roasted onions bring out the sweet flavors of the bialy and make the treat more savory.

Monday, June 24, 2013

Week 111

Moral Monday Muffin: This week we baked a small batch of Moral Monday Muffins with the proceeds going to the NAACP of NC.  The main ingredients were zucchini, walnuts, flax seeds, sesame seeds, and sunflower seeds.

Our Favorite Customers: RG&SMG, JCD, Daniel and Jess, the Halperns, Chris and Kate, the Springs, Tom K. and family, Amy and Steve, Jenna and Peter, Leah, Jeff, RML, Erin, Jenny, Carl, Mark&Kristin&Eli.
Giveaway winners Jenna W. and Peter

Da Crew: Many thanks to our crew hard at work rolling up babkas, folding hand pies, and generally handling their biz: Chef Matt, Lauren, Andy, and SZ.

Track of the Week: 

Monday, June 17, 2013

Andrew Zimmern on Taste Matters

http://www.stitcher.com/podcast/heritage-radio-network/taste-matters/episode/24542408

Week 110

This week, we had Peach Dumplings, Black Bean Mole Chili Savory Vegan Hand Pies, Azuki Red Bean Sweet Vegan Hand Pies, Palmiers, and Pasta Salad.  The dumplings were based on LM's memories of roadside SC peach dumplings, which are traditionally baked in a pan so that the peach sauce glazes them.  We made them more like turnover pastries in flakey puff pastry dough coated with sugary wash to bake them to a glistening caramelized hue.

Our Superlative Customers: The Stocks, EC&SMG, the Marvelles, AS, Leah, HS, JCD, Yulya, Jeff.

Da Crew: Many thanks to our shiny happy pastry-baking crew: Val, Andy, Chef Matt, Sara&Jeff, and Lauren.

Day One: This week, we did a really inventive Chinese Food menu: General Tso's "Chicken", Lettuce Wraps, Hot and Sour Soup, Cold Peanut Noodle Salad, and the Azuki Red Bean Pies.  Attendance was at an all-time high, and the diversity of customers made the night really special.  The crew went to Fullsteam after the shift, and I think we were all a little giddy from both joy and exhaustion.
Our opening tune of the night

JCD: I would like to do a special shout-out to one of our volunteers, JCD, who has been instrumental in making suggestions with regards to marketing Day One.  I could not imagine a more enthusiastic advocate of our brand, and he has made spreadsheets, literally spreadsheets, of marketing tips, and countless emails and SMSs with regards to possible improvements.  He has also brought no fewer than fifteen friends through the restaurant to dine with us.  Thanks dude, maybe one day we'll name a dish after you.

Monday, June 10, 2013

Week 109

This week, we tried croissants for the first time.  Croissants are scary because there is a lot that could go wrong (typically in the laminating stage), but I think we pulled them off pretty well.  The natural leaven used gave the croissants a deep richness and the crumb was buttery and flaky.  If I did them again, I would increase the hydration slightly so they would be a little lighter and airy-er.

Our favorite customers: Jenny, Margaret, Kevin & family, Jonah&Ian&Pepita&Sebastian, EC&SMG, Beth&Edith, the Halperns, the Stocks, Dave&Nancy, Horst. Leah, and Margot.

Da Crew: Many thanks to our hardworking crew: SZ, Val, Andy, and Chef Matt.

Day One: This week DJ Adam Rogers blessed us with some jams.  Here he is cuing up the Trammps "Rubber Band" after Miles Davis' "In a Silent Way".  Listening to vintage records again was so amazing - the depth of sound and texture is just so much better than MP3s.
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This week: Chinese food night at Day One Durham!  I'm especially psyched about the General Tso's "Chicken".

Friday, June 7, 2013

Day One Email List

Day One now has an email list.  Join it to receive weekly updates on our menus, themes, and happenings.

Monday, June 3, 2013

Day One: Family Night

This past weekend, we had Family Night at Day One.  On the menu was "chicken-fried" tofu tenders, black bean soft tacos, Superfood salad, hand pies, and Andy's Vegan Apple Pie and Blueberry Pie.

EB is a big fan of the hand pies
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The Chapman Family Singers, Bodie, Christy, Dave, and Bijoux
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DJ Adam Pyburn killed it with a really laid back family mix.  His opener (below) was tight.

Week 108

Customers from Awesometown: EC&SMG; Tom K & Family; the Halpern; Allie and Jeff; the Stock-Hoffmans; JD; Sara&Jeff; Nat&Harris&Madeline; Leah; David&Nancy; Susan; Claire&Kevin; SMW&EB&RML.

Susan and Faye (2 weeks!), newest addition to the Berenbaum's fan club


Da Crew: Props to: Chef Matt; Lauren; Andy, SZ; Jennifer.  Extra props this week to Jennifer and Stu who made it to the market in record time considering the Running of the Bulls closed off most Downtown Durham street access.

Lil' Farm: This past week, EB and I got to make it out to visit one of our favorite farmers, George from Lil' Farm in Timberlake, NC (just north of Rougemont).  Seeing the acres upon acres of tilled and planted rows gave me the sense of scale of his operation that supports his stand at the DFM.  George is probably the most ebullient farmer I know, always throwing in a rap lyric or savant-like turn of phrase to our weekly bartering of breads for veggies.  Shouts to his whole clan: Eric, Lily, Lesley, Nicole, and Kelly.  Here's George driving his tractor (below).  If you visit him at the Farmer's Market, tell him Berenbaum's sent 'ya.
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