Nose to Tail Triangle Foodie Tweetup
Four Square Restaurant, Andrea Weigl, food writer for The News & Observer in Raleigh, Johanna Kramer, aka durham foodie, invite you the next Triangle Foodie Tweetup: a nose to tail eating event.
Sunday, February 20, 2011 from 4:00 PM to 6:00 PM (EST)
Our 2011 kick-off Triangle Foodie Tweet up is being hosted by Four Square Restaurant in Durham. The event will be from 4-6 p.m. Sunday, Feb. 20.
our last event, Four Square is normally closed on Sundays but is opening for
us.They will be serving appetizers (sample menu below) and there will be a cash bar.
concept for the tweet up will be a "Nose to Tail" extravaganza,
showcasing a whole pig from Brinkley Farms. You pay $8.17 (which includes the
Eventbrite and PayPal fees).
Justin Rakes, Chef de Cuisine at Four Square has designed an exciting menu. Here is a sample: (though subject to change).
- Crispy Ears with gribiche sauce
- Pig Head Terrine with horseradish
- Confit Shoulder Rillette
- Loin Porchetta
- Lardo and Olive Crostini
- Pork Butt braised in coconut milk and banana leaf with Thai garnishes
- Trotters stuffed with house Italian sausage
- Roasted Tail, there is only one so I guess we'll all be fighting for it!
- Crispy Belly with mustard and pickles
do not have to be on Twitter to come to the event.
But if you are on Twitter, feel free to follow the discussion using this hashtag: #trifoodietweetup. Or follow the hostesses: Andrea Weigl, @andreaweigl, the food writer for The News & Observer, and Johanna Kramer, @durhamfoodie, whose blog can be found at http://johannakramer.com/, and the folks at Four Square, @foursquareNC
Four Square restaurant is located in the Bartlett Mangum House, so named after the original owner. The house was built in 1908 and is considered a prime example of the Neoclassical Revival style of Victorian architecture.
Four Square relies heavily on local famers and purveyors to bring us the region’s best, from vegetables and grains to seafood and meats. Chef Ingram believes in taking what is seasonally available and letting those ingredients speak for themselves.
More information about Four Square can be found at http://www.foursquarerestaurant.com/
And The News & Observer restaurant critic Greg Cox gave the restaurant 4 stars. Here's is an excerpt from Cox's review:
You pull into a parking lot framed by ancient crape myrtles, and when you get out of the car you find yourself looking up at the massive Doric columns of a Neoclassical Revival mansion.
Built in 1908 and beautifully preserved from its slate roof to its leaded stained glass windows, the structure is the home of Four Square, one of the area's premier fine dining destinations. Even if you know nothing of the restaurant's reputation, as you pass between those columns you get a strong feeling that you're in for an extraordinary experience.
Indeed you are. But, as the colorful modern paintings on the walls of Four Square's cozy dining rooms suggest, the experience is anything but a staid tribute to the culinary past. Owner/chef Shane Ingram, whose star-studded résumé includes nationally acclaimed restaurants Emeril's, Charlie Trotter's and The Inn at Little Washington, draws from a seemingly bottomless well of creativity to present a menu of contemporary American fare that changes every two months. Though his flavor palette is global, Ingram works extensively with local produce, much of which he and his wife and partner, general manager Elizabeth Woodhouse, grow themselves. He prides himself on rarely repeating a dish. Read more: http://www.newsobserver.com/2009/11/13/186565/setting-and-flavors-match-the.html#ixzz1Ajn8XwgS
Chef de Cuisine, Justin Rakes was born in Virginia, and got his hands into food at an early age. His father, a classically trained Chef from Germany, let him help out in the kitchen beginning at age thirteen. He attended the Culinary Institute of America, graduating with honors in 2002. While in school, he took advantage of its proximity to New York City and spent some weekends working in some of the city’s most hallowed kitchens, among them Aureole and Aquavit. Justin came to North Carolina to work at The Fearrington House Inn and Restaurant. In 2004, he joined the Four Square staff. After a year, he left to work at the Caneel Bay Resort on St. John in the U.S. Virgin Islands. Missing the creativity and passion for fresh, local product, Justin returned to Four Square as Sous Chef. Justin enjoys traveling and spending time in the kitchens of other creative chefs to learn new techniques and gain fresh ideas.