What's on Tap

What's on Tap

Local ingredients shine at Busy Bee during DTR Restaurant Week

Posted August 22, 2013

— In celebration of Downtown Raleigh Restaurant Week, WRAL-TV will feature a participating restaurant every morning on their newscast.

This morning's guest is Chef David Mitchell of the Busy Bee Cafe. This week they're offering a $30 three-course dinner menu with a $10 beer pairing option. Menu choices include three cheese ravioli and a grilled local vegetable salad.

Mitchell says the restaurant strives to stay true to its historical roots and create a fun, inviting atmosphere for all guests. 

DTR Downtown Raleigh Restaurant Week: Busy Bee

Mitchell shared the recipe for his Grilled Pork Tenderloin with Stuffed Peach and Pomegranate Reduction with us:

Pork Tenderloin:

  • Marinate in 1/3 cup extra virgin olive oil
  • 1 Tablespoon fresh rosemary
  • 2 cloves fresh garlic
  • Grill to order, 5 minutes per side for medium rare

Stuffed Peach: 

  • Cut peach in half and scoop out center pit
  • Season with salt, pepper, ½ teaspoon butter
  • Bake at 350 for 5 min or until peach is soft
  • Stuff with 1.5 oz of blue cheese
  • Continue to bake until blue cheese is melted and brown, about 3 min

Sauteed Greens: 

  • In a warm saute pan add 1 teaspoon of oil
  • Add sliced garlic to taste
  • Add clean mustard greens and kale, about 1 cup total
  • Cook about 2 min, add 2 oz of water or chicken stock
  • Add 1 teaspoon butter

Pomegranate Reduction:

  • 4 cups of pomegranate juice reduced over medium heat until it equals 2/3 cup
  • Add 3 Tablespoon of molasses and mix together



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