Baozi & Bubble Tea at Li Ming's

If you haven’t checked out Li Ming’s, it’s hardly a surprise—this Asian supermarket has been tucked away in a dying shopping center off 15-501 for less than a year, surrounded by plenty of culinary competition (3400 Westgate Dr). The day we visited for lunch, the sign was covered with plastic making you wonder if it had just opened or just closed. But go past the door and you find a grocery of specialty Asian foods including a hot bar and bakery counter serving up authentic Chinese dishes, pastries, and drinks. One of us had been before and helped guide the other on what to order to get a well-rounded flavor experience.

On recommendation from previous experience, we visited the baozi counter (steamed buns with filling in the center). We were quickly sold on the buy five get one free offer and ended up with a selection of six—one custard, one shrimp, two sweet black bean, and two pork.

For somebody who’s never seen or heard of a steam bun, at first sight it looks like uncooked dough. The outer texture is a little unusual—light, moist and slightly sticky breading with little, if any flavor—basically serving as a pillow cushion for the flavor inside. But this soft breading serves as a contrast to the heavier filling you find in the middle. Many of the flavors are sweet including the black bean and custard, giving the baozi a dessert or pastry quality. Li Ming’s is the only place we’ve found in this area with steam buns and we think that’s reason enough to visit again.

Our next venture into the unknown was bubble tea—one of us was already a fan but the other was again trying something for the first time. Available in a long list of flavors, these drinks are made to order and served in a sealed plastic cup that you puncture with a wide straw. We chose the black bean flavor with tapioca and enjoyed the chilled, coffee-like taste. The tapioca floats at the bottom of the cup in little chewy balls that are sucked up through the straw—interesting but a little distracting in such a constant stream.

For our main course we went for their lunch special which allows you to select three items from the hot bar served with rice for under $6. Not everything was labeled but the staff helped us identify some of the dishes we couldn’t quite discern. The menu offered meat and vegetarian options prepared in spicy and mild sauces including chicken, pork, tofu, and eggplant selections. We chose two tofu dishes, one fried and one soft, as well as eggplant. Our three choices were hard to distinguish visually but the flavors were distinct and enjoyable, with a nice variety of textures—we split the plate between the two of us (along with our steam buns and bubble tea), and left feeling very satisfied. It was also a pretty quick and affordable option for a lunch break.

If you enjoy international cuisine or have a taste for something you can’t find on every menu, check out Li Ming’s and see if you can create your own culinary adventure. Also, check out Carpe Durham's previous post here and don't forget cash if you want to order from the counter!

My Dear N.C. State Fair,

The season of my love is finally here, although the fond memories never left. October brings you back to the Raleigh fairgrounds, where my heart and stomach can once again be filled with your guilty pleasures for eleven whole days. This year I want to make it official and declare my deep fried love to you.

Oh fair one, the mere thought of you awakens my senses. The sweet scent of your funnel cakes and roasted corn waft through my mind, igniting my appetite for you; and even when you smell like a farm animal, my love remains. Your screams echo from the rides in the sky, reminding me of the thrills you bring to town—no number of tickets could put a price on my love for you. At night you light up my eyes with your colorful fireworks display, shining down on the sea of people who travel near and far to be with you.

(Last year, one of us even had a wedding photo shoot at the fairgrounds!)

If food is the way to a person’s heart, then I must be love sick (or is that a sugar high?). Your inventive menu of fried delights fills cravings I never knew I had, arousing my taste buds and leaving me more satisfied with each bite. At every turn your tasty temptations taunt me, making me want to get my hands on your turkey legs and take a bite out of your country ham biscuits. You are the candy apple of my eye, and I could just eat you up.

Like a pig race you run through my mind, and every fall I put all my money on you. I'd spend my last dime to win you a giant stuffed gorilla at the ring toss and a Thanksgiving bird at the turkey shoot. When I'm out of money I'll stand in line to get your free hush puppies and samples of the state's best products.

N.C. State Fair, you complete me (and my daily calorie allowance). Year after year, it keeps getting better and I want to grow old and fat with you. Last year I introduced you to my closest family and friends and they’ve given us their blessings. This year I hope you will honor my love letter to you and accept me as the ambassador to your deep fried ways.

Love,

P.S. Why would we make great ambassadors? Because we have the passion, the appetite and the experience to showcase the state fair in all of its glory. It would be an honor to have this opportunity to cover the fair (and our home state of N.C.) with a sense of humor, curiosity and pride.

We know the fair is about more than food—it's a showcase of the state's culture, commerce, tradition, and spirit. GWG is ready, and more than willing, to share new and familiar experiences with those who will visit the fair for the first time as well as the regulars.

We look forward to the new memories this year's fair will bring as well as the renewed sense of love we feel with each visit.

A Top Notch Meal with Top Chefs

It's not often the GWG venture to Raleigh, but when we do, you know it's for good reason. Last night we made the trek out to Poole's Diner to have dinner with two former Top Chef contestants, Kenny Gilbert and Erika Davis, and other local food bloggers, eatRaleigh and DurhamFoodie. It was a fantastic night filled with enjoyable conversation and scrumptious food.

The two chefs and their crew had just flown in from Florida for their appearances at the Southern Ideal Home Show this weekend. We enjoyed the chance to talk to them about their experiences on the show as well as their current food endeavors.

Chef Gilbert appeared on season seven of Top Chef and is currently the executive chef at Nippers Beach Grille in Jacksonville, Florida. We were told his Mac & Cheese Mondays are legendary and we'd love to make it down to see just how much cheesy goodness these GWG can stomach in one evening.

Chef Davis was a contestant on the first season of Top Chef Just Desserts and is now working as the executive pastry chef at the Ponte Vedra Inn and Club in Jacksonville, Florida. Erika's tales about life behind the camera didn't spark our interest in being on a realty tv competition—let's just say it's long days with little rest.

We all met up at Poole's Diner, which if you've never been, you've probably at least heard about it as it gets a lot of attention from the food community. Formerly opened as Poole's Pie Shop back in 1945, you can still catch a glimpse of the old diner under the modernized décor. The menu changes based on what is available locally and seasonally and includes the types of dishes you might see served up on Top Chef.

Heirloom Tomatoes with Marinated White Acre Peas, Cornbread and Basil

The menu is handwritten on chalkboards which is a nice touch but can be a bit frustrating if your eyes aren't great or you are in a large group. We shared the liver paté and pimento cheese appetizers among the table and then GWG split the Heirloom Tomato Salad and a side of creamy Mac & Cheese for our main course (there actually ended up being at least four orders of Mac & Cheese at the table, if that says anything).

Mac & Cheese

To end on a sweet note we ordered a couple of desserts—the Brown Butter Pears with almond crumble and Carrot Cake with Cream Cheese Mousse and Ginger Anglaise. Although the menu is a bit more upscale than most places we visit, it still felt accessible and we enjoyed all of our dishes.

Brown Butter Seckle Pears with Pastry Cream, Beet Gel, Almond Crumble & Stevia

Carrot Cake with Cream Cheese Mousse and Ginger Anglaise

The Southern Ideal Home Show is going on this weekend at the Raleigh Fairgrounds, and the chefs will be making appearances both days. We were given an idea of the menus they will be offering up during their demonstrations, and believe us, you want to get there and try it for yourself!

Friday, September 23:

1:00 pm
Top Chefs Duo "Heat Up" Cooking Stage — Savory meets Sweet!
Presented By: Chef Erika Davis & Chef Kenny Gilbert

5:00 pm
Chef Kenny "The Beast" Gilbert — Fan Favorite Temps Your Taste Buds!
Presented by: Chef Kenny Gilbert

Saturday, September 24:

11:00 am
Top Chefs Duo "Heat Up" Cooking Stage — Savory meets Sweet!
Presented by: Chef Erika Davis & Chef Kenny Gilbert

3:00 pm
Just Desserts...Sweet Treat!
Presented By: Chef Erika Davis

Pigging Out at The Pig

After a failed attempt to visit the recently “reopened” Hector’s in Chapel Hill, GWG was forced to wing it and instead found ourselves doing what we do best (pigging out) at a place appropriately named The Pig. Tucked away in a small shopping center off of Weaver Dairy Rd., this barbeque spot greets you with a metal pig sculpture that hints at what’s inside—a place that knows the nuts and bolts of serving up good hog.

When you step inside, the combination of counter service, chalkboard menu, and help-yourself silverware create a no frills atmosphere that’s just right for eating various interpretations of pig. The menu includes traditional barbeque options, from chopped pork to brisket, as well as large variety of other pork-inspired offerings and southern favorites. On our visit, featured items included a Mexican Dog and Veal Pâté with Pork Rinds. Surprisingly, the restaurant also offers regular vegetarian choices, although we did not give those a try this time around.

According to the website, The Pig serves whole hog barbeque, working with NC farms to offer hormone-free, pasture-raised pork. After reviewing the menu, we had a hard time narrowing down our choices and ended up with quite a spread. The hardest decision may have been our sides—the South is well represented with staples including collard greens and fried okra, and it didn’t seem you could go wrong in picking your pork pairings (the veggie plate is definitely worth considering).

We knew we had to try the barbeque so we ordered a small tray which includes slaw, pickles and hushpuppies. Going off the size of the order, we wonder what the large looks like—maybe it really is the whole hog. The meat was a bit dry but add a bit of vinegar-style sauce and a splash of hot sauce and it stands up very well, particularly for Eastern style barbeque. All of the side items were great and provided a nice collection of textures and tastes—the slaw is creamy, the pickles are homemade and a bit sweet, and the hushpuppies melt in your mouth.

Just because it’s not an every day opportunity for us, we decided to try the Veal Pâté with Pork Rinds. When the dish was served the rinds were still popping from the hot grease (think pork pop rocks). Taste and texture wise, they seemed like bacon puffs—airy and crunchy with a fatty flavor. The rinds were also served with a side of mustard to add contrast to this meat on meat appetizer. Spreadable meat is always a bit suspect and we were hesitant to take our first bite. It was an adventurous item to try, but the pâté was a bit gamey for our taste and one or two of these seemed like enough.

If you’ve followed GWG from the beginning, you may have noticed favoritism toward particular sides that are common down South. When cheese grits are on the menu we can’t seem to pass it up, as well as fried green tomatoes which we’ve tried in various styles and even learned how to make ourselves. We also went for the baked beans—barbeque’s second favorite sidekick behind slaw.

The grits had an unidentified hot spice that made them a little different, and although we enjoyed them the thick texture was a little dry and clumpy. The baked beans were cooked with bacon and had a nice smoky flavor while the fried green tomatoes were cut slender and heavily fried. We agreed that the sides were unique and flavorful while staying true to the selections of a traditional barbeque restaurant.

It’s probably funny to hear us order when we go out for a blog meal—some people look at us with surprise when we order a crazy, excessive, and sometimes bizarre combination of menu items. We got a bit of that reaction at The Pig when, at the last minute, we decided to add the Mexican Dog to our order, and we ended up being glad we did. The dog consisted of chorizo covered in salsa and cheese—simple and delicious. This is an item that we can imagine picking up on the way home for a fast, filling meal.

While we can’t say we had much that qualified as healthy, it all qualified as tasty. We can see this as our designated spot to take out-of-towners for a taste of the local ‘cue.

For the Love of the Game (and Food)

Summertime in Durham doesn’t feel complete until you make it to at least one Durham Bulls' baseball game. With the season winding down, GWG joined up at DBAP to catch up, enjoy some ballpark grub, and pull on the home team as they took on the Charlotte Knights. Admittedly we may have paid more attention to the food than the action, and one of us may have spilled a $7 beer on the field. But despite a rather devastating final score, a photo op with Wool E. Bull had us in high spirits.

 Our intent was to survey the concession stand offerings at the ballpark, particularly after hearing about a few vendor changes this year. Once we reviewed the handy concession map at the back of the game guide, we realized our options were a combination of reliable chains and traditional baseball fare. We decided to keep with tradition and ordered up two Bright Leaf footlongs, loaded tater tots, fried pickles, and a couple of Carolina Brewery ales to wash it all down.

 The lines can be pretty long so plan to miss at least an inning while you wait –we recommend a tag team effort if you are ordering from several vendors. You might also hold out for the Dollar Night promotions when several classic snacks are available for only $1 each—otherwise, plan to spend about $20/person for a full meal. Everything we ordered was good but nothing really blew us out of the park, mostly due to the fact that none of it seemed particularly fresh from the grill or fryer. 

That being said, a hot dog really completes the baseball experience and these were the original, southern red variety—one served Carolina style with BBQ and slaw on top, and the other topped off with traditional toppings from the condiment bar (ketchup, mustard, relish, sauerkraut). Be sure to grab extra napkins and possibly a fork as the bun may fall apart before you even pick it up—that was our experience in both cases.

For our final indulgence we went for dessert and caught the donut stand just in time. We ordered ours all the way (cinnamon, powdered sugar and chocolate), and watched as the donuts floated and flipped through the grease. The mini donuts come by the dozen and ours were the freshest (and likely fattiest) snack of the night.

Other food options that we did not try out include The Pit Authentic Barbecue, Papa John’s, Moe’s Southwest Grill, Chick-fil-A, and Rita’s Italian Ice. Plus, don’t forget the peanuts, popcorn, cotton candy and other treats that are hustled among the stands.

At the end of the night, comfortable weather, a great turnout, and food for way more than two left us feeling fully satisfied.

Don't Toss This Garbage Out

Wimpy’s Grill is nobody’s secret. It has been well covered by several respected, high-profile sources—Man vs. Food, Our State magazine, and Carpe Durham have all given this diner their stamp of approval. But it’s also the kind of place you might miss if you aren’t looking for it, particularly in a food landscape that’s always got something fresh and new. So we decided to step away from the new kids on the block, and go back to basics at a place that started flipping patties long before Durham became a foodie haven.

In particular, we were curious how Wimpy’s holds up amongst the wave of gourmet, fancy pants burgers that go for at least twice the price. The burger makeover trend has moved this classic finger food from the backyard grill to the chef’s kitchen, topped with any and everything imaginable (think Tribeca Tavern, Bull City Burger, Red Robin).

Wimpy’s version of a themed burger would be the Garbage Burger—a loaded, double-decker cheeseburger sporting every available accoutrement. But it’s less about a theme and more about maxing out the capacity of the bun—how good can a burger be if a little something doesn’t escape as you eat? And at a price of about $6.99, we couldn’t pass up this steal.

It’s fairly common practice to tweak a dish to fit your tastes and preferences—if you are tempted to do that when ordering the Garbage Burger from Wimpy’s, DON’T! Everything on the burger serves a purpose and all the flavors combined to make one heck of a good sandwich.

Here’s the breakdown: bun, pickles, tomato, lettuce, chili, slaw, onion, ketchup, mustard, mayo, bacon, cheese, ¼ lb patty, cheese, ¼ lb patty, and bun. No, that’s not a typo, there are two ¼ lb patties and double cheese on this beast.

It felt kind of like a delayed passage into the grown-up world to eat a burger with any and everything, including a few condiments we wouldn’t normally go for—and now we know it’s just meant to be. While messy, this burger hits every spot on the tongue—with each bite you get some combination of sweet, salty, juicy, tangy, crunchy, cheesy, tasty, greasy and wonderful. It hits the spot without feeling fussy—all of the add-ons are essential, layering to create an All-American treat.

To serve as a control, we also got a single cheeseburger with lettuce and tomato—your standard-issue grill food with a side of fresh, crispy fries. The main test of any burger is in the meat, and even the simplest Wimpy’s burger makes the grade with fresh ground beef. The cherry cobbler looked less appetizing than it really was and offered up flaky crust and sweet cherries. The cobblers are made fresh daily and vary by day.

At the end of the day we decided it’s not exactly apples to apples comparing Wimpy’s to the upscale burger market. It’s kind of like an Ivy League vs. a state school—you’ll get a good meal either way but one feels like a better deal, served with a bit less pomp and circumstance. It also has a lot to do with expectation—sometimes you’re in the mood for tradition and sometimes you want something unexpected. That being said, we add our stamp of approval to Wimpy’s Grill.

A few things to know if you go—the A-frame building does not offer seating so most people grub in their cars; it is also a cash only establishment. If you're stopping by, do yourself a favor and get the Garbage Burger..all the way.

Ruby Revisited

It’s easy to get spoiled living in a region with a top notch, thriving food scene—before you know it you’ve become one of those food snobs who used to make your eyes roll. You start seeking out the unique spots and locally grown dishes and suddenly you’ve written off your old fast food habit, readily forgetting the existence of the chain restaurants that gratify herds of Americans.

But is it possible to strike a balance—enjoy and support the local scene while still indulging in the collective food culture that many of us grew up on? We were recently given the opportunity to try out a new selection of cocktails served at Ruby Tuesday, and found ourselves surveying a familiar place from a more discriminating point of view. Inspiration flows freely when you are writing about new, hip places with unique personality, but could we find that in our visit to Ruby Tuesday?

Our main purpose was to try the summery line of VeeV cocktails now on the menu at Ruby’s. VeeV is a liquor made from the Açaí (ah-SIGH-ee) fruit grown and harvested in the Brazilian Rainforest and according to the website, is the world’s first Açaí Spirit. Sporting a tagline of “a better way to drink,” this beverage comes packed with nutrients that you probably aren’t thinking about while it’s going down. It is also marketed as an all natural, sustainable product.

We each tried two of the cocktails at happy hour as well as a couple of appetizers and desserts that ended up being quite a meal. Below is a description of the drinks and thoughts on each:

• The Watermelon Martini—made with VeeV Açaí Spirit, Grey Goose Vodka, fresh watermelon, cranberry and watermelon juices. Some martinis are sinfully sweet but this one was well-balanced with a natural watermelon flavor; martinis aren’t our beverage of choice, but we didn’t leave a drop.
• Açaí Mojito—made with VeeV Açaí Spirit, freshly muddled mintfresh, squeezed lime, agave nectar, and pomegranate served with a stick of sugar cane. Absolutely refreshing—a nice, fruity take on a classic.
• Pomegranate Margarita—made with premium Cuervo Gold, POM Wonderful, VeeV Acai Spirit and organic agave nectar. A sweet and effective drink.
• Superfruit Cooler—made with Veev Acai Spirit, Aboslut Berri Acai Vodka, Elderflower Liqueur, fresh cucumber, and organic agave nectar. Made with slices of cucumber, this was the top pick for the beer and whiskey drinker among us.

We admit that before this visit, our impression of Ruby Tuesday stopped shortly after the signature salad bar. So, when we tried a few of their menu items, we were pleasantly surprised.

Informed that the jumbo lump crab cake is a recipe from the founder’s wife, it came well seasoned with generous bites of crab and a tangy dipping sauce. The fresh guacamole dip was sizeable and made with jalapenos giving it a touch of heat—served with pico, salsa, and chips. We believe it includes unlimited chips, but we ate too fast to find out. Finally, to accompany our final sips we went for the dessert menu—Double Chocolate Cake and Blondie for Two. Pretty self-explanatory and fairly standard offerings, they both served their purpose well.

So what is the final verdict from two burgeoning foodies who acknowledge that they will eat almost anything? Coming from the marketing industry we can be a bit skeptical of the sales pitch, but from our experience we think the product stands up. In light of the restaurant’s image overhaul with a focus on fresh, higher end ingredients, we enjoyed giving it another try. While it’s a polished presentation with mostly predictable results, that doesn’t have to be a bad thing if you do it well. And of course there is always that salad bar.

P.S. We found it kind of cool that a big company found our little blog and reached out to let us try their product. Thanks to Ruby Tuesday and VeeV as well as Zuri Hadi and Seth Baker for the experience!