The Food Road Trip Through the South: Durham, North Carolina

Hey guys, I'm Gabe Kennedy, and I'm taking a food road trip through the south with my good friend Chanel. We have only 12 hours to explore each city, so buckle up everyone! Everyone deserves death just got to Durham, North Carolina, two words for you: disco brunch. So flavorful and delicious, fun and playful, and whimsical and southern. You know, I haven't cooked a bunch for 25 years; it's a food of needing to make do with things that were nearby. I think there's this challenge and ultimate beauty in being able to work with less and less. That's where the true art of cooking comes in, right? It's like this alchemy you know, the world in which any ingredient on the planet is available to every cook at all times is not a very delicious world. Limitations are really necessary to make delicious food.

How I'm Feeling About Cooking with Less

I feel like I travel through time when I go get a sandwich, taking the locals' recommendations. Going to get a sandal rose meat market, tell me how much you wanna show me? We're thinking got three sandwiches, yeah dad, I think we should get on three; we want them all meat market. Well, when that grease comes through the paper, greeted with a pickle roast beef. I'm traditionally not a huge roast beef rabbit, but this is delectable, crummy. We just happen to be smoking it right now, and I gotta get this, this end piece. This is a sample of our charcuterie, guys, this is gal Boris, which is like Bologna with parsley and lemon in it, pepperoni serve a lot, and then leave or worse. I know Justin's married and all; but like it doesn't work out, doesn't work out; she knows an application.

Our Meat Journey

We just went on a meat journey. I'm a sorbet guy, strawberry well, strawberry season here is super short, only like a month actually by all the strawberries in North Carolina when I cross the seventh. Here I am themed around here. Yeah, we just went to a place that fed us a bunch of meat ice cream sandwich; meat was meaty in the suite with sweetie five o'clock beer o'clock heading to the best name of the biz Pony source Brewing Company. What kind of beers do you make here? I really enjoy making a lot of the American style beers that a lot of people know about and they're familiar with but we also like digging into some of the Belgian style beers, some of the lesser-known styles there's a lot more variety I think, built into that style; they're just not as known. We're from Colorado, you know has some fantastic beers what I think Colorado has and what I think we have here too is the beer scene to me is a reciprocal kind of thing it's like a chicken and egg thing. It's really hard to get a great brewery off the ground if there aren't people there that want to that are into that excited about it, and then when people get excited in the end; we get motivated, and it kinda goes back to brewers who can expand and innovate do all these things because they know there's now a group of people out there who gonna support them. Do you ever get tired of beer? The barbecue sauce is a family recipe, yeah; I didn't even get down with this, yeah that is a family recipe North Carolina barbecue like a sacred cuisine everyone has an opinion from what I can gather, what differentiates like a North Carolina barbecue from other barbecues is the vinegar-based office right.

"WEBVTTKind: captionsLanguage: enhey guys I'm Gabe Kennedy and I'm taking a food road trip through the south with my good friend Chanel we have only 12 hours to explore each city so buckle up everyone needs to bite at us everyone deserves death just got to Durham North Carolina two words for you disco brunch so flavorful and delicious fun and playful and whimsical and southern well you know I haven't cooked a bunch for 25 years it's a food of needing to make do with things that were nearby I think that there's this challenge and ultimate beauty and being able to work with less and less is more and that's like where the true art of cooking comes in right which is like this alchemy you know the world in which any ingredient on the planet is available to every cook at all times is not a very delicious world limitations are really necessary to make delicious food how you feeling about that disco I feel like I travel through time go get a sandwich taking the locals recommendations going to get a sandal roses meat market tell me how much you wanna show me we're thinking got three sandwiches yeah dad I think we should get on three we want them all meat market well when that grease comes through the paper greeted with a pickle roast beef I'm traditionally not a huge roast beef rabbit this is delectable crummy we just happen to be smoking it right now I gotta get this this end piece this is the these are I'll of that I'm a end piece kind of a guy it's like the heel of bread so this is a sample of our charcuterie guys this is the gal Boris which is like Bologna with parsley and lemon in it pepperoni serve a lot and then leave or worse I know Justin's married and all but like it doesn't work out doesn't work out then she knows an application we just went on a meat journey I'm a sorbet guy strawberry well strawberry season here is super short it's only like a month actually by all the strawberries North Carolina when I cross the seventh Here I am themed around here yeah we just went to a place that fed us a bunch of meat Ice Cream Sandwich meat was meaty in the suite with sweetie five o'clock beer o'clock heading to the best name of the biz Pony source Brewing Company so what kind of beers do you make here I really enjoy making a lot of the American style beers that a lot of people know about and they're familiar with but we also really like digging into some of the Belgian style beers some of the lesser-known styles there's a lot more variety I think kind of built into that style and they're just not as known so we're from Colorado as I said and a lot of people are you like Colorado has you know has some fantastic beers what I think Colorado has and what I think we have here too is the beer scene to me is a reciprocal kind of thing it's kind of a chicken and egg thing it's really hard to get a great brewery off the ground if there aren't people there that want to that are into that and excited about it and then when people get excited about in the end into it all of a sudden we get motivated and it kind of you know it cycles back to the Brewers who can expand and innovate and do all these things because they know that there's now a group of people out there who are gonna support them I have to ask do you ever get tired of beer ever the barbecue sauce is a family recipe oh yeah I didn't even get down with this yeah that is a family recipe North Carolina barbecue is like a sacred cuisine everyone has an opinion from what I can gather what differentiates like a North Carolina barbecue from other you know barbecues is the vinegar based office right the vinegar base yeah but what I think sets us apart from other barbecue restaurants is that one we cook with only would an addition have been myself our pig farmer is a partner in the restaurant he's eight miles up the road and bahama and all the pigs come from there there's aaron is pretty passionate and then hormones no antibiotics and it's what it's what makes the barbecue good I wouldn't be doing it doing this if you work the pigs disco brunch cured meats and sweet sweets whole hog barbecue and imaginary creature beer Durham seriously bringing it on to Asheville North Carolina youhey guys I'm Gabe Kennedy and I'm taking a food road trip through the south with my good friend Chanel we have only 12 hours to explore each city so buckle up everyone needs to bite at us everyone deserves death just got to Durham North Carolina two words for you disco brunch so flavorful and delicious fun and playful and whimsical and southern well you know I haven't cooked a bunch for 25 years it's a food of needing to make do with things that were nearby I think that there's this challenge and ultimate beauty and being able to work with less and less is more and that's like where the true art of cooking comes in right which is like this alchemy you know the world in which any ingredient on the planet is available to every cook at all times is not a very delicious world limitations are really necessary to make delicious food how you feeling about that disco I feel like I travel through time go get a sandwich taking the locals recommendations going to get a sandal roses meat market tell me how much you wanna show me we're thinking got three sandwiches yeah dad I think we should get on three we want them all meat market well when that grease comes through the paper greeted with a pickle roast beef I'm traditionally not a huge roast beef rabbit this is delectable crummy we just happen to be smoking it right now I gotta get this this end piece this is the these are I'll of that I'm a end piece kind of a guy it's like the heel of bread so this is a sample of our charcuterie guys this is the gal Boris which is like Bologna with parsley and lemon in it pepperoni serve a lot and then leave or worse I know Justin's married and all but like it doesn't work out doesn't work out then she knows an application we just went on a meat journey I'm a sorbet guy strawberry well strawberry season here is super short it's only like a month actually by all the strawberries North Carolina when I cross the seventh Here I am themed around here yeah we just went to a place that fed us a bunch of meat Ice Cream Sandwich meat was meaty in the suite with sweetie five o'clock beer o'clock heading to the best name of the biz Pony source Brewing Company so what kind of beers do you make here I really enjoy making a lot of the American style beers that a lot of people know about and they're familiar with but we also really like digging into some of the Belgian style beers some of the lesser-known styles there's a lot more variety I think kind of built into that style and they're just not as known so we're from Colorado as I said and a lot of people are you like Colorado has you know has some fantastic beers what I think Colorado has and what I think we have here too is the beer scene to me is a reciprocal kind of thing it's kind of a chicken and egg thing it's really hard to get a great brewery off the ground if there aren't people there that want to that are into that and excited about it and then when people get excited about in the end into it all of a sudden we get motivated and it kind of you know it cycles back to the Brewers who can expand and innovate and do all these things because they know that there's now a group of people out there who are gonna support them I have to ask do you ever get tired of beer ever the barbecue sauce is a family recipe oh yeah I didn't even get down with this yeah that is a family recipe North Carolina barbecue is like a sacred cuisine everyone has an opinion from what I can gather what differentiates like a North Carolina barbecue from other you know barbecues is the vinegar based office right the vinegar base yeah but what I think sets us apart from other barbecue restaurants is that one we cook with only would an addition have been myself our pig farmer is a partner in the restaurant he's eight miles up the road and bahama and all the pigs come from there there's aaron is pretty passionate and then hormones no antibiotics and it's what it's what makes the barbecue good I wouldn't be doing it doing this if you work the pigs disco brunch cured meats and sweet sweets whole hog barbecue and imaginary creature beer Durham seriously bringing it on to Asheville North Carolina you\n"