Category Archives: Area Events

Snap Pea Pop Up Dinner

sweet-pea


UnknownSnap Pea Underground is the work of Chef Jacob Boehm, a Stanford University graduate who spent some time working for James Beard-award-winning chef Andy Ricker of Pok Pok in Portland, Ore. The name snap pea was thought up Chef Boehm on a run in East Palo Alto while he was living in the Bay Area.

Chef Boehm states he developed his love of cooking out of his love of eating. Additionally, in his family growing up, if you cooked, you didn’t have to clean!​ Much of his creativity is rooted in his mother’s creativity with ingredients that she had around, or ones that were on sale, or looked particularly good at market. He remembered one occasion during citrus season when Blood Oranges were super on sale, and she bought maybe 30lbs of them and we just went at them, making all kinds of things.

I had the opportunity to meet his mother, and she was truly a delight. She is obviously very proud of her children and their accomplishments. Chef Boehm’s sister, Tova Boehm, has a company called Short Winter Soups.

I enjoyed the Chef’s unique creations and hope you will want to experience this as well! I shared the evening with Laura who works at the Umstead Hotel, Carla and David from Chapel Hill, previous clients of Chef Boehm, Bruce and Nancy, Parents of the Chef, Leyla employee of the Chef enjoying dinner as a guest and Cathy, visiting Carla and David, childhood friends from Canada. They were great dinner companions, as we critiqued each course.

 How Snap Pea Dinners Work:

The eight-course dinner will be held at a secret location near the N.C. Museum of Art in Raleigh. The specific address will be emailed to the attendees 36 hours beforehand. The dinner is BYOB. The dinners start at 7 p.m. and last about three hours.

Info and tickets: snappeacatering.com

On March 12 I received an email giving these details:

Pop-up dinner: tomorrow!

Here are the details:

  •  Time: Please arrive between 6:30-6:45 to grab seats (and pop open your wine). Dinner will start promptly at 7PM and last around 3 hours.
  •  Location: RAC (Raleigh Arts Collective) 500 Royal St, Raleigh, NC 27607. Please park on the street or to the right of the building.

To Bring:

Any alcoholic beverages you’d like! The event is BYOB, which means you can bring beer, wine, liquor, anything you like, at no charge. For the menu, we’d recommend:

  • White Wine: Dry Viognier
  • Red Wine: Oregon Pinot Noir

See you soon!

-Snap Pea Underground

Owners of RAC; Raleigh Artistic Collections

Partners:

  • Matthew Willoughby
  • Hatcher Perry
  • Aaron Burkhart

Manager: Ryan Robinson

The Raleigh Arts Collective or RAC was started in January 2014 by three friends with the dream of creating the ultimate work/play space. With the support of the City of Raleigh and especially the community known as the Fire Triangle the RAC came into being. As it grew we began to see the true potential and need for an underground collaborative workspace, event space, and multi-use space. With area for people from entrepreneurs, to artist, to weekend projectors of the Raleigh area to come together and have an inspiring place to create and enjoy life. The RAC is like no other space in the triangle and we would love to have you a part of it, a place for you to explore your own curiosities.”

“The Raleigh Arts Collective is a maker-space; a creative, Do-It-Yourself space “where people can gather to create, invent, and learn”. Through the sharing of skills, knowledge, and resources, we hope to inspire creativity, strengthen community relations, and promote collective consumption. By working together and alongside other makers, we love to see members of our community share their knowledge, expertise, and encouragement.”

Membership at the Raleigh Arts Collective gives you access to the space, tools and community to work on your creative projects. Whether you’re a master maker or a curious novice, the RAC is the place for you. Check out the different types of membership we offer below. All members of the maker space must take a shop safety class prior to gaining floor access. -Insurance Requirements… DUH-

We charge collective dues to help us do what we do so we can help you do what you do. In other words, collective dues help us keep this place running. Lots of coffee and beer also help this place run, and donations are always accepted. **Collective Dues are built into the pricing.**

Unlimited Hall Pass (1-month): $120.   Gives you access to the shop to use all the tools and have all the fun for a full month. Seven days a week, open to close.

***Sign up for an unlimited monthly pass by April 1st and get $20 off!!!***

Day Pass: $20. Gives you all day to play with full shop access, from open to close.

Three-Day Pass: $40. Gives you full shop access for any three days of your choosing, from open to closing.

RAC Pass (1-year): $1000. Gives you full access to the shop for an entire year. It’s like everlasting recess!!

RAC Hack Pass: $50. Gives you access to shared floor space to work on computer-related projects, hacking, Arduino, robotics or whatever else you can think of for a full month. No access to any shops.

We offer a 20% discount for students (with valid ID) and seniors for all monthly memberships. Group discounts also available.

Steelmaking is the process for producing steel from iron and ferrous ores and scrap. Chef Boehm created his concept of creating his menu from the process of making steel due to the industrial feeling of the RAC space.

 Menu

Course 1: Imputs

  • Sesame Brittle
  • Lime Coconut Cream
  • MX Coke Syrup

Course 2: Molten Ore

  • Sweet Potato Peanut Soup
  • Crispy Quinoa
  • Toasted Pumpkin Seed Oil

Course 3: Recycled Material

  • Oat and Feta Salad
  • Austrian Winter Pea Tendrils
  • Charred Grapefruit Vinegrette

Course 4: Oxygen Furnace

  • Smoked Sweet Potato Mousse
  • Sweet Tooth Mushrooms
  • Really Good Olive Oil
  • NC Balsamic

Course 5: Hot Rolling

  • Roasted Rampini
  • Le Puy Lentils
  • Salted Yogurt
  • NC Balsamic

Course 6: Semi-Finished Casting

  • Sun Chokes a Bunch of Ways
  • Blood Orange Reduction
  • Annatto

Course 7: Continuous Casting

  • Braised Young Romain
  • Crispy Pastured Egg
  • NC Black Walnut

Course 8: Ladle

  • Roasted Apple & Sticky Rice
  • Honey Pecan Butter
  • Stinging Nettle Pesto
  • Spicy Daikon Chutney

Course 9: Cold Rolling

  • Oat Cake
  • Chamomile Mousse
  • NC Grain Crumble
  • Ginger Pickled Apples

Course 10: Surface Treatment

  • Ashed Pecan Cake
  • Honey and Coriander Cream
  • Lemon Jam
  • Candied Pecans

Course 11: Tempering

  • Ice Cream Sandwich

Staff

  • Rachel Schmidt (Guest Pastry Chef)
  • Tova Boehm
  • Sarah ​ ​Acuff
  • Byron Wall​

NC Sources

  • Brinkley Farms
  • Woodfruit Woodland Delicacies
  • Heeks Farm
  • George Jones Plant Farm
  • Jones Farms
  • Wise Farm
  • Cottle Organics
  • Triple J
  • Sunshine Cove
  • Coastal Plains
  • Maple View Dairy
  • Boulted Bread
  • Whitfield Farm
  • Anson Mills
  • Highland Gourmet Local Bakery
  • Carolina Ground
  • Mills River Creamery
  • Honeysuckle Tea House
  • Lindley Millsa

mary_smTill Next Time…The Traveler.

Trial By Fire: The Final Battle – Chef Ryan of Rex Health and Chef Curt of Curt’s Cucina

finalbattle


How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. Semi-Final Round – both chefs had competed and won in the first round of competition.

Contestants: Chef Ryan Conklin CEC from Rex Healthcare and Chef Curt Shelvy of Curt’s Cucina.   At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle takes place in Raleigh, at 1705 Prime, E Millbrook.

Secret Ingredient #1: Certified Angus Beef Short Loin

Secret Ingredient #2: Uno Alla Volta Cheeses

First Course: 1: Uno Alla Volta Ricotta & Arugula Gnudi, Winter Vegetable Fricassee, Parmesan Brodo, Peppered Certified Angus Beef Charred Rare Tenderloin, UAV Hay-Smoked Mozzarella prepared by Chef Shelvy with a score of 28.367

Second Course: Bourbon Barrel Smoked Salt & Pepper-Horseradish Rubbed Certifed Angus Beef Strip Loin, Uno Alla Volta Hay-Smoked Mozzarella Logan Turnpike Grits, Béarnaise, Asparagus-UAV Burrata Whey Purée Fennell & UAV Ricotta Little River Crab Salad, and Tangerine prepared by Chef Conklin with a score of 25.140

Third Course: Whole Roasted Certified Angus Beef Strip Loin, Fingerling Potato Confit, Una Alla Volta Mozzarella-Shallot Fondue, Green Tomato Salsa Verde, and Natural Jus prepared by Chef Shelvy with a score of 22.148

Fourth Course: Braised Certified Angus Beef Tenderloin, Una Alla Volta Ricotta-Lusty Monk Original Sin Spätzle with Bacon & Brussels Sprouts, Pickled Onion-Perry Lowe Orchards Apple Salad, Melted Leeks,and Fried Parsnip prepared by Chef Conklin; with a score of 24.223

Fifth Course: Marcona Almond-Logan Turnpike “Polenta” Cake, Vanilla Scented Uno Alla Volta Ricotta, Chocolate Soufflé Glacé, Black Pepper Anglaise, and Pomegranate-Strawberry Compote prepared by Chef Shelvy with a score of 26.505

Sixth Course: Uno Alla Volta Ricotta-Toffee Cornmeal Upside Down Cake, UAV Ricotta Semifreddo, Meyer Lemon-Blueberry Compote, UAV Ricotta-Vanilla Bean Cannoli Cream, Pine Nut Crumble, and Balsamic-White Peach Coulis prepared by Chef Conklin; with a score of 28.546

The winner was Chef Ryan Conklin CEC of Rex Healthcare with a score of 25.975 over Chef Curt Shelvy with a score of 25.674.

Conklin took home a $2,000 cash prize, a handmade chef knife by Ironman Forge and the coveted “Red Chef Jacket” provided by ALSCO. Additionally, the Rex Healthcare team moves on to the final battle of champions in October where they will compete against the winners from each of the other North Carolina tournaments.

Additional Sponsors:

  • Hitstech
  • NC Agriculture
  • JoyceFarms
  • Pepsi
  • Certified Angus beef
  • SouthernFoods NC
  • Whole harvest

Trial By Fire: Battle – Christopher vs. Ryan

comp-5


logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. Semi-Final Round – both chefs had competed and won in the first round of competition.

Contestants: Chef Christopher Hill of Faire and Chef Ryan Conklin CEC from Rex Healthcare At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle takes place in Raleigh, at 1705 Prime, E Millbrook.

Secret Ingredient #1: The incredible edible North Carolina Egg

10995903_894144763975816_8967496200503378977_oNorth Carolina Egg Association Representing NC Farmers. Egg production is an important segment of the agriculture industry in North Carolina. The Egg Industry ranks 7th in North Carolina commodity receipts.

Our egg farmers are located all over the state from Dare County to Cherokee County. We have approximately 9 million birds which lay about 7 ½ million eggs a day. That is about one bird per person North Carolina. And since the average person eats about 255 eggs per year, we produce enough eggs to feed our residents. Hens lay an egg about once every 26 hours and usually skip a day in the week.

Secret Ingredient #2: Poplar Ridge Farm Sunchokes

11004591_894144213975871_11912609820241294_oPoplar Ridge Farm is a North Carolina Organic Certified Farm Established in 1995 – Owner/Mgr Marianne Battistone – Contrib Expert SELF Magazine since 1980. Poplar Ridge Farm is a Certified Organic Community-Supported Agriculture (CSA) farm offering produce & flower memberships, weekly online orders, an open to the public on-farm market stand, and deliveries to Charlotte metro restaurants.

A sunchoke is a tuber, like a potato, and is often prepared and eaten as a root vegetable. Light brown and bumpy on the outside and white inside, the sunchoke looks somewhat like a small potato or ginger root. It is native to North America and was cultivated by Native Americans prior to the arrival of European settlers. Also called a Jerusalem artichoke, its name can be a source of confusion because the plant is not closely related to the artichoke; rather, it is a member of the same flower family as the sunflower. With a nutty, somewhat sweet flavor, many cooks enjoy adding bits of the crunchy, raw vegetable to salads or salsas, while others prefer them roasted or mashed.

lonerider Topo Distillery, LoneRider Brewery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table. Ymm! Belle enjoyed her Shotgun Betty Hefeweizen.

Table 13, a change from my favorite table #4, consisted Linda Barnes, Belle of Triangle Street Eats, Lisa and Jeff, Katey and Matt, John and his date, Christy and Cole and myself. Everyone was excited to be at the dinner. Lisa and Jeff had attended the competition with cocoa nibs. Katey and Matt recently had a baby girl, and were on a date celebrating their anniversary (wink wink) and Linda was celebrating her birthday. They received glasses from Libbey.

First Course: Poplar Ridge Farm Sunchoke-Sweet Potato Steam Bun, Spicy Braised Octopus, Cheshire Pork Belly, Sunchoke-Collard Kimchi, Anaheim Pepper Purée, Sunchoke-Carrot Hoisin. Prepared by Chef Hill receiving a score of 21.85

Second Course: Roasted Veal Medallions, Black Truffle, NC Egg Hollandaise, Poplar Ridge Farm Sunchoke-Bacon, Homemade Mac & Cheese, Rainbow Chard, Perry Lowe Orchard Apples, Sunchokes prepared by Chef Conklin; receiving a score of 29.5

Third Course: Poplar Ridge Farm Sunchoke-Black Garlic Glazed Certified Angus Beef Bistro Steak, Goat Lady Dairy Goat Cheese-Bacon-Caramelized Onion NC Egg Tortellini, Black Truffle Lacinato Kale, Sunchoke, and Veal Glace Cream prepared by Chef Hill; receiving a score of 25.64

Fourth Course: Rack of Lamb, Poplar Ridge Farm Sunchoke-Potato- NC Egg Puff, Tomato-Shiitake Jam, and Lacinato Kale Salsa Verde prepared by Chef Conklin; with a score of 23.94

Fifth Course: Coffee-Choclate IncredibleEggs, NCEgg Cake, Burnt Italian Meringue, Poplar Ridge Farm Sunchoke Caramel, Cabernet Fluid Gel, and Sunchoke Graham Cracker Butter Cookie prepared by Chef Hill with a score of 25.92

Sixth Course: Poplar Ridge Farm Sunchoke & Sweet Potato Beignet, Milke Chocoalate Glacé, Apple Cider- NC Egg Sabayon, Candied Pistachio Crumbs, and Salted Caramel prepared by Chef Conklin; with a score of 30.94

The winner was Chef Ryan Conklin CEC of Rex Healthcare with a score of 28.14 over Chef Christopher Hill with a score of 24.47. It was a battle to the end, who both chefs preparing an outstanding culinary experience, Conklin’s Chocolate Ice cream was the winning course that pushed his score over the top.

The final battle will be between Chef Ryan Conklin of Rex Healthcare and Curt Shelvey of Curts Cucina on March 9. It will be a great competition between two great competitors!

Additional Sponsors:

  • Hitstech
  • NC Agriculture
  • JoyceFarms
  • Pepsi
  • Certified Angus beef
  • SouthernFoods NC
  • Whole harvest

mary_smUntil next time – The Traveler

Trial By Fire: Battle – Benjamin vs. Ryan

tf-4


logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. Quarter Final Round – both chefs have competed and won in the first round of competition.

Contestants: Chef Benjamin Harris from the Midtown Grill and Chef Ryan Conklin CEC from Rex Healthcare At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle takes place in Raleigh, at 1705 Prime, E Millbrook.

Secret Ingredient #1: Chestnut Flour

High Rock Farm is currently the largest chestnut orchard in the mid-Atlantic. With over five hundred chestnut trees High Rock Farm produces about 26,000 pounds a year of chestnuts. Harvesting happens between September and October. This is done by picking up the chestnuts by hand every day.  Once in the barn the chestnuts go through a cleaning and sorting process which removes the unwanted debris from the nuts as well as any weevil eggs. After the nuts are sorted into various sizes the chestnuts are then stored in cold storage before they are shipped off to market. Some of the chestnuts are dried and are sold as kernels. These can be re-hydrated and then used in a wide range of foods and assorted dishes. Many of the nuts are dried and grounded into gluten free flour and sold at market. Since the chestnut is naturally gluten free the flour remains gluten free since it is grounded chestnuts with no additives.

Secret Ingredient #2: Certified Angus Beef

In 1981, Joe and his wife, Robin, began Back Creek in Mt. Ulla, N.C. He says they wanted something they could do together – and the decision to raise Angus cattle is one he’s never regretted.

Angus is everywhere these days. Over the last couple of decades it’s even become a bit of a buzzword. It’s true. Angus beef is good. But the Certified Angus Beef ® brand? It’s on an entirely different level. It defines the standard by which all beef is measured. No shortcuts and with a virtual obsession with flavor and juiciness.

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table.

Table 4, my favorite table, consisted of Gwynn a psychology professor from Meredith College, her husband Brad a manager at SAS, Alison and Justin psychologists. (It is a small world Justin was from a dairy farm turned cattle ranch from upstate NYC close to where my Father’s came from.) Erin, Matt and Rebecca. These couples have been experimenting with food by hosting a supper club monthly.

Shaluka Perera co-founder of Nicklepoint Brewing; Shaluka also works at IBM. His partner Bruce Corregan, also a former IBM employee was not able to attend. They are pleased with their rapid rise in the microbrewery in the Triangle region, providing Strong Scotch Ale or Nickelpoint English IPA for the nights beer drinking pleasure.

Nickelpoint Brewing Co.® is a craft microbrewery located in Five Points neighborhood north of Raleigh, North Carolina offering classic European style ales. It is a family and dog friendly establishment. It was nice making a new friend. Located at 506 Pershing Road in Raleigh, NC 27608

First Course: Dashi: Black Garlic, Homemade High Rock Farm Chestnut Flour Pasta Braised CertAngusBeef Tri-Tip, Smoked Fennel Kimchi prepared by Chef Harris; receiving a score of 27.21

Second Course: Latin Braised CertAngusBeef Tri-Tip: High Rock Farm Chestnut Flour-Crusted Butternut Squash Guacamole, Perry Lowe Orchards Pink Lady Apple-Fennell-Radish Salad prepared by Chef Conklin; receiving a score of 29.82

Third Course: Carpetbagger: High Rock Farm Chestnut Flour-Fried Virginia Oyster, Grilled Tri-Tip, Benton’s Bacon Emulsion, Goat Lady Dairy Chevre goat cheese Polenta, Foy Farms Radish Sprout and Harissa prepared by Chef Harris; receiving a score of 30.49

Fourth Course: Seared @CertAngusBeef Tri-Tip: High Rock Farm Chestnut Flour & Cocoa Crust, Smokey Red Chimichurri, Scott Farms Sweet Potato-Bacon-Farro Salad, Avocado Purée and Foy Farms Radish Sprouts prepared by Chef Conklin; with a score of 28.18

Fifth Course: Buttermilk Cake: Meringue, Carbonated-Pickled North Carolina Blueberries, Chestnut Flour Crumble and White Chocolate Cream prepared by Chef Harris; with a score of 27.87

Sixth Course: Free Form Cobbler: Perry Lowe Orchards Caemo Apple- Chestnut Flour-Foie Gras Cobbler, White Chocolate Semi Freddo and Butter Pecan Syrup prepared by Chef Conklin; with a score of 29.71

The winner was Chef Ryan Conklin CEC of Rex Healthcare with a score of 29.23 over Chef Benjamin Harris with a score of 28.52. It was a battle to the end, who both chefs preparing an outstanding culinary experience.

The talk at our table was questioning how a Hospital Chef could be competing in Trial by Fire. After learning Chef Conklin had been a chef at the Four Seasons in NYC, we quickly were made aware of Chef Conklin’s abilities and why he is helping to change hospital dining along with the other Blackhat Chefs.

A special mention to Felicia Perry, for all the tweets and retweet. Trish W @tdub_hokie, who I met and enjoyed her tweets, as well as making a new friend. Also, a shout-out to the elusive Triangle Explorer, who I finally had the opportunity to met. Now that we have met, I hope to speak with you at other events.

I have my ticket to attend the battle on Feb. 17 to see Chef Spencer of the Weathervane battle with Chef Brandon Stark of Michael’s Seafood Restaurant.

mary_smUntil next time – The Traveler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Holly Springs Art Festival

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hollyspringstownlogoThe Holly Springs Arts Council celebrated the arts with the 3rd Annual Holly Springs Community Arts Festival February 4-7 held at the Holly Springs Cultural Center. This year’s celebration was center around the theme of “Winter Blues.” During the celebration the Arts Council had planned multiple activities including classes, live auction, Art Vendor show and a gala fundraising evening with a silent auction and featuring a performance from Scott Ainslie, a delta blues musician. The funds raised will support the Holly Springs Arts Council and its efforts to promote the arts in the community.

The Arts Council had planned several activities for Saturday: An Art Vendor Show, Art exhibit, and food trucks. Traveler and Belle decided this would be a nice way to spend the morning, maybe do a little shopping at the Vendor show and then enjoy fare from a food truck we had wanted to try. The Art Vendor Show featured local artists and crafters. There were clay sculptures, photography, quilts, hand dyed silks, handmade jewelry and soaps among the items on display and for sale. After strolling through the vendor show and enjoying the art on exhibit, we headed out to the food trucks.

We found that the lines had already begun to form for the three food trucks in attendance: Dusty Donuts, Olio and Aceto and Kocina. Dusty Donuts has Hot and Fresh Mini Donuts ‘dusted’ with cinnamon sugar, powdered sugar or chocolate sugar. Olio and Aceto was offering several sandwiches including the Southern BLT with fried green tomatoes and pimento cheese. They also had Cinnamon Sugar Zeppole, a deep-fried Italian pastry filled with custard. Kocina food truck features authentic homemade Latin and Spanish cuisine from empanadas to paella. In the past The Friends have enjoyed the fare from both Dusty Donuts and Olio and Aceto and recommend putting them on your list of food trucks to try. Since Kocina was on The Friends list to try, The Traveler headed Kocina’s way to make the selections for lunch we would take back so Bad Boy could also enjoy the experience. Belle also got Zeppole from Olio and Aceto for a sweet finish to our lunch.


hollyspring2


Belle and I love and support the endeavors of local artists. An Artist, artisan, artiste are persons having superior skill or ability, or who are capable of producing superior work. Based on this definition a food truck chef is an artist and this definitely describes JP Murcia of the Kocina Food truck who serving patrons at the Art Show in Holly Springs. JP was born in Columbia, South America. He lived in NYC for many years working as a Chef for NYU and other facilities in the New York area before coming to the Triangle to work for the Duke Hospital system. He worked there for seven years before becoming the Chef for IBM. He now is the owner/Chef for the Kocina Food truck.

Triangle Street Eats has wanted to sample the offerings of the Kocina Food truck for nearly a year and we were not disappointed. We selected Beef Empanadas, which are a popular snack in Colombia; basically a fried meat pie. The Kocina Empanada is a tasty treat. The meat is well seasoned – not spicy, and the crust is tender and easy to eat. We would come back for more!

The Arepa, is a delicious grilled cornmeal patties filled with sweet or savory ingredients. The Kocina arepa is filled with Ropa Vieja. Ropa Vieja literally means “old clothes” in Spanish. The name describes the shreds of meat and vegetables, which resemble colorful strips of rags. We found the flavor and texture to be excellent. It was one of the best I have tasted and definitely recommend it!

The Choripan was chorizo sausage link split and served on crusty bread. Chorizo is a variety of heavily seasoned sausage, either cured or fresh, that is common in Spanish and Mexican cuisine. It had the consistency and taste of a Kielbasa sauce, non-spicy.

The final selection was the Parmesan Roasted Corn on a stick. The corn, while hot had a great flavor, which was enhanced by the slight char and the subtle cheese.

We enjoyed the offerings of the Kocina Food Truck and will return. We want to make sure we try the Paella and see Chef JP’s spin on it. Thumbs Up to the Kocina Food Truck and we recommend following them so you can sample their food.

mary_smTill next time – The Traveler

Restaurant Week – The Piedmont, Durham, NC

piedmont

  • Executive Chef: Ben Adams
  • Location: 401-B2 Foster St. Durham, NC 27701
  • Phone: 919-683-1213

Emblem_Triangle2015v4Piedmont Restaurant in Durham was the last designation for The Friends during their Triangle Restaurant Week adventure. Piedmont is known for using local, organic and sustainable NC products. According to their Facebook page Piedmont states, “Our food is inspired by seasonal ingredients sourced from local farmers and purveyors.”

Ben Adams is the chef at Piedmont. By chance earlier in the week, Traveler had attended one of the Trial-by-Fire events in the Triangle NC Competition Dining Events where Chef Adams was one of the competing chefs. In his bio for this event, Chef Adams says, “My cooking style is modern American, refined comfort, seasonally driven and local.” The dishes Chef Adams creates are innovative and exemplify the farm to table concept done right.

logo-smallWe took a few minutes to look over the menu and make our selections. Piedmont’s Restaurant Week menu was varied and large enough to allow us each to select something different and share tastings around the table. During the NC Competition Dining event Traveler met Jennifer Noble Kelly, the publicist for Piedmont Restaurant, and shared that Piedmont was one of our choices for Restaurant Week. Jennifer told Traveler to let her know when we would be dining at Piedmont. Traveler made sure Jennifer knew we were on our way. To our surprise we were treated to additional appetizers Pan-seared scallops and house-made fettuccini with NC blue crab, trout roe with a smokey crème fraiche off the regular menu. The scallops were seared to perfection and locked in the tender juices. The fettuccini had the most delicate sauce that tasted fantastic.

The Traveler choices for the night were fried NC oysters for a starter and Smoked spiced-rubbed Green Buttons Farm’s pork chop accompanied by Shotgun Betty-braised cabbage and pine roasted fingerlings. The pork chop was juicy and flavorful and the cabbage cooked to perfection.

I decided on Lil’ Farm’s organic greens followed by spice-crusted NC flounder with pine-roasted fingerlings and braised fennel with a smokey fumet. The flounder was cooked just right – light and flaky.

Bad Boy selected marinated Heeks Farm beets with house-made ricotta and blackened NC Catfish with Carolina Gold hoppin’ john and braised collards. Bad Boy said the catfish was blackened to his liking and the sides added great flavor to the plate.

All of us felt the spices were used to arouse the palate but left plenty of room for the natural flavors of the food to come through. Also the chef’s mixings of flavors and textures added interest to each plate.

As Traveler and I were discussing the desserts, Bad Boy made the decision for us. Since there were three desserts and three of us, we would just order one of each:

  • Horchata semifreddo, avocado-coconut sorbet with sweet potato-tamarind sauce
  • Sticky Date Cake, salted caramel ice cream, dulce de leche
  • Coconut cashew cake, salted caramel-chocolate sauce with chocolate cashew ice cream

Each of the deserts was delicious but the Horchata semifreddo was our favorite.

The Piedmont is located in a refurbished 1930s Nash dealership. The environment is hip and urban complimented by a simple décor, high ceilings and soft lights. The ambiance is cozy, intimate and comfy. This can be attributed to General Manager, Crawford Leavoy’s belief in “guest-focused attention.” He wanders throughout greeting and engaging diners. When Crawford stopped by our table, he and Traveler discovered they had something in common – Traveler had worked in the town Crawford was born in Louisiana.

We had amazing service making our meal extremely enjoyable. Alexis, our server, was knowledgeable, friendly and attentive but not hovering. She could easily explain ingredients, techniques used in preparing the dishes as well as the flavorings and paring of the foods.

The Friends rated their meal and evening at Piedmont their best overall experience of Triangle Restaurant week. The fresh meal prepared with attention to detail and severed in a great restaurant environment didn’t disappoint. The three of us left with smiles on our s_belle_smfaces and looking forward to a return visit.

 

Trial By Fire: Battle – Spencer vs. Rhett

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logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home.

Contestants: Chef Spencer Carter from the Weathervane in Chapel Hill and Chef Rhett Morris from Rhett’s in Southern Pines. At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle, takes place in Raleigh at 1705 Prime.

Secret Ingredient: Videri Chocolate Roasted Cocoa Nibs

Videri-Chocolate-FactoryThe Videri Chocolate Factory began as the shared dream of three chocolate lovers: Sam, Starr, and Chris. From the moment Sam first sunk his hands into a bag of cocoa beans, he knew he had a love for making delicious gourmet chocolate, and the talent to match. His mission was to turn his passion for handcrafted bean-to-bar chocolate into his profession. Sam’s wife, Starr, and his longtime friend, Chris, came on board to head up the business side of the company, and the three have been having a blast ever since.

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by LaFarm Bakery was placed on our table.

Table 4, my favorite table consisted of Belle my counterpart from Triangle Street Eats, Ryan Conklin, Chef from Rex Health, Collin Jennings and Steve Pexton, members of the Rex Healthcare team, Paul Amburn from Pate Dawson Southern Foods, Adam Moore representing Libbey,Inc. and Muffy and me (Mary Morehouse). We had a great table. Wonderful conversation, sharing of opinions and critiquing of the gastronomical creations served.   It was nice having Linda Barnes aka the Belle from our Blog Triangle Street Eats sharing the Competition Dining experience.

First Course: Videri Cocoa Nib-Cured Heritage Farms Cheshire Pork Belly, Brown Butter Logan Turnpike Grits, Goodnight Brothers Country Ham- “Nib” Gravy, Coddled Egg, House Made Cocoa Nib Croutons. Prepared by Chef Spencer Carter, with a score of 25.55

Second Course: Videri Cocoa Nib Ravioli, Confit of Heritage Farm Pork Cheeks, Looking Glass Creamery “Chocolate Lab cheese”, Arugula, Cocoa Nib Pesto and Romesco Sauce. Prepared by Chef Rhett Morris with a score of 21.75

Third Course: Chili-Videri Cocoa Nib-Crusted Certified Angus Beef registered brand “Bistro” Steak, “Nib” Braised Cippolini Onions, Scott Farms Sweet Potato-Horseradish Puree, Cocoa Nib-Current Steak Sauce, Horseradish Chips. Prepared by Chef Spencer Carter with a score of 27.49

Fourth Course: Fortnight Brewery ESB-Braised Venison Osso Bucco, Videri Cocoa Nib-Rosemary Logan Turnpike Grits Cake, Roasted Kalette and Caramelized Fennel. Prepared by Chef Rhett Morris with a score of 22.57

Fifth Course: Triple Layer Videri Cocoa Nib Blondie, Cocoa Nib-Coffee Whipped Cream, Chocolate Mousse, Maple-Nut-Cherry Compote. Prepared by Spencer Carter with a score of 33.75

Sixth Course: Videri Cocoa Nib Southern Tiramisu, Cocoa Nib Cookies, Coffee, Kahlua, Sweet Marscarpone, Charred Cocoa Nib Fluff, Candied Blood Orange, Chocolate-Caramel Sauce.   Prepared by Chef Rhett Morris with a score of 24.11.

The winner was Chef Spencer Carter from the Weathervane with a score of 28.61 beating out Chef Rhett Morris with a score of 22.82.

The cocoa nib was a difficult ingredient to use do to its strong flavor. The evening was filled with interesting preparations; some hits, some misses, but the hard work of the cooking teams and the production done by Jimmie Crippen and his crew are greatly appreciated. Triangle Street Eats is happy to be able to attend and promote these events.

A special mention to Ashley Korizis, otherwise known as, The Olive The Sea. It is always nice putting a face to the name. Good luck with your upcoming move to Charlotte. It is wonderful that Twitter, Facebook and the internet will allow us to continue following what we are doing. Hope you win tickets to come again to Competition Dining.

Please check out Chef Ryan Conklin’s blog: ‘New School’ Hospital Food – Raleigh, NC. It is very well written and an interesting read.

I have my ticket to attend the battle on Feb. 9: Chef Benjamin Harris from the Midtown Grill and Chef Ryan Conklin from Rex Healthcare. I loved what Chef Harris made at the first competition and am excited to experience what Chef Conklin has to offer. I am certain it will be a great battle of interesting gastronomical delights.

mary_smUntil Next Time – The Traveler.

 

 

 

 

Trial By Fire: Battle – Chelsi vs. Ben

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logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home.

Contestants: Chef Chelsi Hogue, from Ed’s Southern Bar and Grill in Goldsboro will compete against Chef Ben Adams from the Piedmont, a restaurant in Durham. At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle, takes place in Raleigh at 1705 Prime.

Secret Ingredient: Ran-Lew Cream Top Milk

Randy Lewis has started bottling cream top milk on his family’s dairy farm in Snow Camp, NC. The unhomogenized milk comes from cows kept on pasture. His milk products are outstanding. Samples of milk and chocolate milk was shared with the dinners

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table. I was sitting next to Jennifer Noble Kelly, publicist representing La Farm Bakery and Chef Ben Adams from the Piedmont Restaurant and Amanda MacLaren from Durham Magazine.

First Course: Pan-Seared Scallop, Aromatic and Spice infused Ran-Lew Dairy Cream Top Milk Broth, Creamed Parsnip, Pinot Noir plumped Cherries, Crushed Cashews and Fried Leeks. Chef Hogue, of Ed’s Southern Bar and Grill prepared it. It received a score of 28.66.

Second Course: Anchovy, Little G Farms Bibb Lettuce Puree, Caper Berry, Marcona Almond, Crispy Parsnip, Ran-Lew Dairy Whey Cucumber Vinaigrette. Chef Adams of the Piedmont Restaurant prepared this dish. It received a score of 23.57.

Third Course: Pan-Roasted Joyce Farms Naked Chicken Breast, Chili-Fingerling Potato Shitake Mushroom Hash, Browned Johnson County Mangalitsa Ham, Ran-Lew Dairy Cream Top Milk Gravy, Smoked Tomato Butter, Basil Pesto – prepared by Chef Hogue with a score of 25.31

Fourth Course: Ran-Lew Cream Top Milk Braised Heritage Farms Cheshire Pork, Curry Scott Farm Fingerling Sweet Potatoes, Black Garlic, Herbs – prepared by Chef Adams, with a score of 24.77.

Fifth Course: Ran-Lew Cream Top Milk Ricotta, Blood Orange, Pomegranate Seed, Fennel Black Current Puree – repaired by Chef Adams with the score of 27.39.

Sixth Course: Ran-Lew Cream Top Milk and Yeast Beignet, Spiced Sugar, Apple Butter Coconut Chantilly Cream, Chocolate Milk and Honey Sauce – repared by Chef Hogue with a score of 27.08.

The winner was Chelsi Hogue from Ed’s Southern with a score of 27 with a close win against Chef Ben Adams with the score of 25.27.

I had a great time. Both Chefs out did themselves with their creations. We had a great crew at our Table 4; Jennifer Noble Kelly, Amanda McLaren, Marcus Hall and his wife, owners of The Cowfish Sushi Burger Bar, Mike Turner Director of Sales of Pate Dawson, Leah Carter, Chef Spencer Carter, Bo and Vanessa.

I plan on attending the battle on Feb. 2: Spencer Carter of the Weathervane Restaurant in Chapel Hill, versus Rhett Morris of Rhett’s Restaurant in Southern Pines. Chef Carter assured me that he would be preparing 3 outstanding courses.

Sponsors:

  • Got to Be NC Products
  • Pate Dawson Southern Foods PDF Chain
  • Pepsi Bottling Ventures
  • Joyce Farms
  • Certified Angus Beef Brand
  • Libbey Food Services
  • NC Egg Farmers: North Carolina Egg Association
  • Whole Harvest Foods
  • HITSTECH
  • La Farm Bakery

mary_smUntil Next Time – The Traveler

214 Martin Street and Raleigh Brewing Beer Dinner

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rbc_logo_small_red1Thursday night the friends decided to attend the Raleigh Brewery Company’s Beer Dinner at 214 Martin Street. While our evening had a rocky start, all turned out well. I left work at 4:30 knowing I would be cutting it close to get to Belle and Bad Boy’s house. I had told them to go ahead with Uber and I would meet them there. There was a glitch with the first Uber driver, so they had to call another and I managed to be there before the second driver arrived. I thought we would be a few minutes late, but the traffic was horrendous, plus our driver seemed to be lacking in some basic driving skills.

footerlogoThe dinner was to start at 6 pm, we arrived at 6:30 and they were just serving the first course, so it turns out our timing was not that bad. The dinner was located at the top of 2 flights of wooden stairs. I note this because (1) if you were intoxicated and fell you would be severely injured and (2) I have bad knees and it was not a pleasant climb or descent.

We introduced ourselves to the other couples at the table consisting of; Sandy – an RN, her husband Bill – who dealt in party supplies, Carrie – who worked for the EPA, her husband Keith – who was a photographer, Mike – who is a civil engineer and Ann – who works in commercial real estate. We were a motley crew, but fun. The conversation was outstanding and we learned we had all found out about this Beer Dinner though the NC Beer Guys. I hope they will follow our blogs, since meeting the members of Triangle Street Eats.

The first course consisted of roasted pear, apple, beet, arugula, spicy walnuts, Elodie Farms Goat Cheese paired with Moravian Rhapsody Czech Pilsner. The salad was delightful. The ingredients complemented each other. I thought the beets were a great addition. The beer, had a milder less beer taste, which was great for my palette.

IMG_1627The second course was a North Carolina Flounder, cooked to perfection; lemon ricotta tortellini, herb salad, parsnip puree, Cipollini onion paired with Hell Yes Ma’am Belgian Style Golden. The parsnip puree and the Cipollini onion completed the flounder and the other ingredients. It was a hit with the table. Since I am not an avid beer connoisseur, the Bad Boy and the others at the table raved about the great taste of the Belgian beer. Some at the table even had seconds of the beer.

The third course was a Heritage Farm pork tenderloin Porchetta, wrapped in bacon. It was a gastronomical delight, complemented with cooked greens, wild mushrooms, cornbread and a Cider Jus, which was the perfect touch to tie all of the ingredients together. The beer was a Blatherskite Scottish Ale. This beer was also a hit with the table. It was very hoppy.

IMG_1646The final course was a spiced chocolate cake with a chocolate ganache, ginger-sweet potato puree, salted caramel toffee with an orange sorbet. While I normally hate sweet potatoes, this tasted very good. The chocolate cake was moist and the ganache was just the right sweetness. The orange sorbet was the ingredient that pulled everything together. It was paired with the Miller’s Toll Imperial Oatmeal Stout. It was too hoppy for me, but the other diners felt it complimented the dessert course well.

catering_chef1I would like to give my regards to Chef Matt Thompson, his staff and the servers for doing such a wonderful job with this dinner. The 214 Martin Street does a great job in events. A special thanks to the Raleigh Brewing Company’s, Billy Rutherford for giving great descriptions and histories of the beers served. I had such a great time talking and enjoying the dinner, I will be looking for other beer dinners to attend.

Upcoming Events at 214 Martin Street

  • 214 Martin Street “Culinary Experience” Cooking Class on February 12, 2015. Tickets are $79 per person, available at 214cookingclass.eventbrite.com
  • Easter Brunch Buffett, Sunday April 15, 2015 11 am to 2pm. $25 per person. For reservations go to 214MartinStreet.com

mary_smWatch Triangle Street Eats twitter feeds @TriStreetEats and Facebook page for other fun events to attend.

The Traveler

Trial By Fire: Triangle Street Eats Introduction to North Carolina’s Competitive Dining

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The friends saw the twitter buzz last fall about the North Carolina Dining Competition; Fire in the Triangle and was interested to find out more about it. I volunteered to see how this competition worked, since it reminded me of Iron Chef, but only better. Since I am a newbie to this dining experience, I was interested in the history of how it all began.

logo2Background of Competition: The first competition; the original Fire on the Rock, held in 2005 in Blowing Rock, North Carolina, was organized by Mr. Jimmy Crippen. The competition was started as a way to build business during the off-season and has since exploded into a series across the state promoting local North Carolina ingredients, chefs and local restaurants. Jimmy Crippen was the owner of the acclaimed Crippen Country Inn and Restaurant in Blowing Rock, NC, which closed in 2013. The closure allowed Crippen to shift his focus to his Got to Be NC Competitive Dining Series full-time. He emcees each competition in the Fire series. In year’s past the competition has focused on five regions of the state, but host and creator Jimmy Crippen said the focus has changed to only three sections of the state – the Triangle, Charlotte and the Triad. Competing chefs will come from the surrounding areas of each region.

Battle Ben and Gerry: January 19, 2015

Location: Fire in the Triangle, will take place in Raleigh at 1705 Prime.

Secret Ingredient: Mangalitsa Ham

thVBJS0W8UMangalitsa (US spelling), Mangalitza (UK spelling) or Mangalica (original spelling) is a natural breed of pigs from Europe that are descended directly from wild boar populations. The Mangalitsa pig is unusual as it grows a hairy ‘fleece’, akin to that of a sheep. The Mangalitsa was formerly bred as a lard pig, and animals were large and round. Because of the drop in demand for lard, the breed’s popularity has declined and it is now regarded as a “rare breed“.

We were instructed to arrive at the competition at 6 pm. Heidi Billotto, a fellow blogger from Charlotte, representing La Farm Bakery, greeted me. She was very busy taking pictures and doing interviews, so I greatly appreciated her taking the time to seek me out. I was taken to my table, number 4. The blog team of Triangle Around Town was already seated to my right at our large table. On my left was Jennifer Simmons, a delightful person who loves and appreciates food

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary and the beer made with orange peel and minimal hops, which decreased the bitterness of the beer. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table. Not being shy and since the basket was placed next to me, I sampled a white chocolate baguette, which was phenomenal!   I did not want to eat too much, so I could appreciate the gastronomical creations by Chef Fong and Chef Harris.

The excitement was building and the clock was slowly counting down the time to discovering what the secret ingredient would be. The clock reached zero and Jimmy Crippen began his role of Emcee. He was engaging and entertaining. He introduced the Chefs and finally announced the secret ingredient, Mangalitsa Country Ham.

How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two restaurants “battle” it out, side-by-side, in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses diners. Culinary, as well as guest judges, rate each dish and determine who moves to the next round and who goes home. At stake in each series is a grand prize of $2,500 and a coveted red chef jacket.

First Course: Pan-Roasted Scallop, Logan Turnpike Stone Ground Grits, Saffron. Chili. Crispy Johnson County Mangalitsa Ham. Chef Harris and his team from the Midtown Grill created this. It received a score of 28.16.

Second Course: Lavender and Thyme Seared Giant Sea Scallop, Rice Noodle Salad, Sautéed Parsnip & Johnson County Mangalitsa Ham, Currant-Cranberry Compote. Chef Fong of Persimmons Waterfront Restaurant of New Bern, NC prepared this. It received a score of 26.97.

Third Course: Confit of Heritage Farms Cheshire Pork Belly and Butter-Poached Crawfish, Looking Glass Creamery “Chocolate Lab” Rustic Porridge, Butternut, Red Onion Jam Red Eye Gravy. Prepared by Chef Harris with a score of 25.41

Fourth Course: Coffee and Johnson County Mangalitsa Ham crusted Certified Angus Beef Brand Rib Eye, Wild Mushroom, Mangalitsa Ham and Looking Glass Creamery “Ellington” Goat Cheese Risotto, Carmel Roasted Butternut Puree, Mangalitsa Ham and Citrus Brussel Sprouts, TOPO Old White Well Demi. Prepared by Chef Fong with a score of 26.81.

Fifth Course: Milk Chocolate Custard, Dark Chocolate Torte, Buttermilk Fluid Gel, Johnson County Mangalitsa Nam salted Carmel, “Fluff”.   Prepared by Chef Harris with the score of 28.61.

Sixth Course: Johnson County Mangalitsa Ham & Chocolate Stout Cake with Mangalitsa Ham and Pomegranate Sorbet, Vanilla Chil & Lime Anglaise Candied Beets. Prepared by Chef Fong with a score of 27.7.

The winner was Benjamin Harris from the Midtown Grill with a score of 27.42 with a close win against Chef Gerry Fong with the score of 27.16.

I had a great time. Both Chefs out did themselves with their creations. Mangalitsa Country Ham is a challenging ingredient. I was hoping for an ice cream from one of the Chefs, but enjoyed the desserts that were created.

I loved meeting Stephanie Beck from WRAL Out and About. I know she follows Triangle Street Eats on Twitter, but I invited her to check out our blog and Facebook Page. I was also fortunate to meet Felicia Perry. She is delightful.   I hope to run in to her again at other events. I loved the NC Beer Guys and hope to see them at the 214 Martin Street Beer Dinner with Raleigh Brewing Company Thursday night.

I plan on attending more of these battles. I hope our readers will attend and follow our gastronomical experiences as well as our choices for Restaurant Week. Here are the upcoming NC Dining Competitions.

Here are the first round match-ups supplied by WRAL: 

Sponsors:

Got to Be NC Products

  • Pate Dawson Southern Foods PDF Chain
  • Pepsi Bottling Ventures
  • Joyce Farms
  • Certified Angus Beef Brand
  • Libbey Food Services
  • NC Egg Farmers: North Carolina Egg Association
  • Whole Harvest Foods
  • HITSTECH
  • La Farm Bakery

mary_smThe Traveler