DOWNTOWN DINING SO YOU WANT TO WE � FREE STUFF! The Rockford returns BE A ROLLERGIRL? Win restaurant gift and Market opens up Eichenberger trades cards, free event (and they both rock) elbows with the CRG READER tickets, much more REWARDS RALEIGHDOWNTOWNERMAGAZINE—Vol. 6, ISSUE 10 features 3. Fall Food & Fashion Post Office Box 27603 | Raleigh, NC 27611-7603 10. Local History: A History of the Governor’s Mansion in Raleigh www.RaleighDowntowner.com | www.raleigh2.com 23. Where’s it @t? Please call to schedule an office appointment 25. Explore NC: Northern Outer Banks 919.821.9000 28. So You Want to Rock n Rolla? Advertising inquiries: arts & entertainment [email protected] 11. Nightlife: Five Star 12. @ Art: Local Gallery News press releases: [email protected] 14. Local Music: Filthybird 2 22. {Bartender} B-to-B press releases and biz section info: 29. The Deep South Local Music Review [email protected] General office inquiries: food & wine [email protected] 8. Downtown Dining: Market Restaurant ———— 18. Let’s Do Lunch: The Rockford Publisher / Owner Crash Gregg 24. Uncorked: Fall Favorites Founders Sig Hutchinson, Randall Gregg Food Editor Brian Adornetto Copy Editor Plus Melissa Santos business Art Editor Max Halperin 20. Neighborhood News Senior Writer Peter Eichenberger 21. 10 Questions with Gerald Owens Music writer Chris George 26. Downtown Snapshot From the Downtown Raleigh Alliance Fashion Writers Christina S. Doheny, Kelly Wathy Lead Designer Katie Severa Assistant Designers Marina Saladukha Staff writers Susan Ramsay, Mary Kornegay Business Sales Director David Bartos Account Managers Chris Moutos, Louise Griffin, Kelly Weiss, George Chunn Photography Editor Ted Salamone Sign up, find out what’s going on Photographer Darryl Morrow downtown and win free stuff! ———— The Downtowner is a local monthly print magazine dedicated to coverage of downtown Raleigh. Our online publication encompasses downtown and the surrounding area. The current print issue, ad rates/ media kit, rack locations and archived issues are available at www.facebook.com/raleighdowntowner www.RaleighDowntowner.com www.twitter.com/raldowntowner © Copyright 2005-2010, Downtown Raleigh Publishing, LLC. The name, logo, and any logo iterations of the Raleigh Downtowner, Raleigh Downtowner Magazine and the Downtowner D graphic are a TM of Downtown Raleigh Publishing LLC. No part of Puzzle answers from page 30 this publication may be reproduced without express written permission. Distribution Locations These are just a few of the places The Hudson Sheraton Hotel info desk Goodnight’s Comedy Club Tesoro Salon FIVE POINTS/HAYES BARTON POWERHOUSE DISTRICT where the Downtowner is available West at North Progress Energy building lobby Clarion Hotel Mellow Mushroom Hayes Barton Pharmacy Napper Tandy’s each month. With our 98%+ pickup RBC Plaza Cooper’s BBQ YMCA Hillsborough Street Hibernian Nofo @ the Pig 42nd Street rate, many locations run out after Capital City Club lounge Theatre in the Park Sushi Blues / Zely & Ritz (sidewalk) Rialto just a few weeks. If you can’t find a DOWNTOWN Progress Energy Building Beansprout Restaurant Helios Café (sidewalk) Third Place Coffee WAREHOUSE DISTRICT copy, visit our website and read the In all Raleigh Rickshaws commissary Brueggers Bagels Lilly’s Pizza Flying Saucer Bar current PDF available online. You Wake County Courthouse bu•ku CAMERON VILLAGE Bada Bing Pizza J. Edwin’s Salon The Pit Restaurant can catch up on past issues too. Raleigh City Council Building Carolina Café Harris Teeter/Suntrust Bank Salon 21 Hayes Barton Salon Jibarra Restaurant If you have suggestions for Raleigh Chamber of Commerce Crema BB&T The Cupcake Bakery Shoppe Deep South—The Bar another location where you’d like Office of the Secretary of State Spize Capital Bank Primp SalonBar SEABOARD STATION White Rabbit to see the Downtowner, email us at North Carolina Theatre office Busy Bee Cameron Village Library Fly Salon Seaboard Fitness Union Bar [email protected]. Broadway Series South box office Taz's Wine, Tobacco and Gifts Village Draft House Lee Hansley Gallery Seaboard Wine We love hearing from our readers! Raleigh Urban Design Center Raleigh Visitors Center York Companies Bliss Salon 18 Seaboard (sidewalk) Capital Bank Village Deli Revolver Boutique MIDTOWN/N. RALEIGH Empire Properties Ace Hardware Barnes & Noble (Crabtree) DOWNTOWN CONDOS Raleigh City Museum Natty Greene’s Great Outdoor Provision Company Galatea Foster’s Borders Bookstore (Creekside) The Dawson Downtown Raleigh Alliance HISTORIC DISTRICT Fox and Hound (North Hills) 222 Condos Raleigh Times Bar HILLSBOROUGH ST./NCSU Legislative Building cafe MOORE SQUARE Sawasdee Thai 510 Glenwood Sitti Second Empire Restaurant GLENWOOD SOUTH Person Street Pharmacy Artspace Carolina Ballet office Park Devereux Hamlin Drugs WRAL-TV5 lobby Sullivan’s Steakhouse (foyer) Oakwood Bed & Breakfast Duck and Dumpling Q Shack (North Hills) The Cotton Mill Morning Times Porter’s Restaurant (sidewalk) 510 Glenwood business foyer NC Museum of History Tir Na nOg Irish Pub The Paramount French | West | Vaughn Irregardless Café 510 Glenwood (sidewalk) NC Dept. of Labor Big Ed’s (sidewalk) Palladium Plaza Landmark Tavern Char-Grill (sidewalk) Rockford NC Dept. of Agriculture FALL FOOD & FASHION by Crash Gregg ummer’s heat and humidity have dissipated, 2 parsnips, peeled and chopped the creativity doesn’t stop in the kitchen—Margarita giving way to the crisp air and cooler tem- cloves of garlic, peeled and chopped fi ne varieties include Pineapple-Jalapeno, Pear-Cilantro peratures of fall. And at the Downtowner Whole caraway seeds and a Cucumber Margarita with a spicy rim. SMagazine, this means fall food and fashion. Just Dried marjoram a few years ago, you had to travel to Durham and Beef stock or chicken stock Pumpkin Flan Chapel Hill to fi nd the Triangle’s most acclaimed 2 bottles of dark beer—Big Boss Bad Penny, Spaten 1½ cups of sugar restaurants. Th at’s no longer the case, as Raleigh Optimator, Ayinger Celebrator and Duck Rabbit 2 tablespoons water is now home to more than half of the top-rated Brown Ale all work well 1½ cups canned or fresh pumpkin puree restaurants in Raleigh, according to our Food Salt & Pepper 1 cup sweetened condensed milk Editor Brian Adornetto and the N&O’s food Flour 1 cup evaporated milk critic Greg Cox. Oil/butter 1 cup milk Th e same goes for retail fashion. Until recently, ½ teaspoon ground cinnamon it was almost impossible to fi nd any designer looks Preparation: Preheat oven to 375 degrees. ¼ teaspoon ground nutmeg let alone designer labels in Raleigh. Now we’re If your roast is boneless, lay out fl at and ¼ teaspoon ground ginger home to many great locally-owned boutiques sprinkle generously with the caraway, marjoram, 5 large eggs where plenty of high fashion can be found. garlic, and salt and pepper. Tie the roast up so the In this issue, we’ll provide you with some meat is tight and uniform. If the roast is bone-in, favorite fall recipes from local Raleigh restau- same procedure, but you do not need to tie it up. rants—both new and old—and talk with a few of In a hot roasting pan, brown the onions, carrots, Raleigh’s fashion-forward retailers about what’s celery and parsnips with oil. Add the pork roast, hot this fall. skin side up. Fill the pan with about two inches of stock and Capital Club 16 pour one bottle of beer over it. Place pan in the oven, 16 W Martin St | 919.832.6866 roast/braise for three hours or more, basting every www.capitalclub16.com 30 minutes with the pan juices. At the two-and-a- Capital Club 16 is located in the historic Capital half hour mark, pour the last beer over the roast. If Club Building at 16 West Martin Street in down- you notice that the liquid is getting low in the pan at Preparation: Lightly coat eight (-ounce) oven-safe town Raleigh. We serve a seasonally-conscious any time, add more stock. When the meat is done, ramekins or one (-inch) round cake pan with veg- menu of traditional American food with Euro- the juices should be clear and the internal tempera- etable spray. In a small skillet, combine one cup of pean infl uences. Th is autumn and winter we will ture should be above 155 degrees. Th e skin should the sugar with the water and bring to a boil over be roasting and braising meats and serving local- be getting crispy. However, if the internal tempera- medium-high heat. Cook, swirling constantly, until ly-grown fruits and vegetables from the region. ture is over 155 degrees and you let it stay in a little the sugar melts and turns golden brown, about ten As the seasons change, so do we. longer, the meat will become more tender. minutes. Immediately remove the pan from the Look forward to meeting you, Take the roast out of the pan and let it rest, at heat and pour the caramel into the prepared dishes, Jake Wolf, Chef/Owner least 30 minutes. Crisp up the skin in the broiler rotating the cups or pan to evenly coat the bottom. if it’s not crunchy. In a small sauce pan, mix equal Preheat the oven to 325 degrees. Bring a kettle parts fl our and oil and cook about four minutes of water to boil. In a large bowl, whisk the remain- on medium heat. Place the roasting pan on the ing half cup of sugar into the pumpkin puree. Add stove top and bring juices to a simmer, whisk- the condensed, evaporated, and whole milks along ing in fl our mixture for gravy consistency. Strain with the cinnamon, nutmeg, ginger, and eggs and the gravy, slice the roast and serve with potatoes, blend until smooth. Pour the mixture into the car- spaetzle or buttered noodles and don’t forget to amel-lined ramekins or cake pan.