Foodie News: Pizza cone food truck headed to Triangle

RALEIGH, N.C. — John Huisman, aka Triangle Explorer, tweeted that there is a new “pizza” concept truck coming to the Triangle. Called Kono Pizza – pizza served in the shape of a cone (think ice cream cone). Someone has been reading my diary again!

Got word from Lisa Jeffries that the extremely popular Rebus Works Saturday Market is turning their market space into a local “convenience” store and coffee shop that will be open Monday through Friday, from 7-10 a.m. The store will be serving up coffees, baked goods, and North Carolina sourced breakfasts. Like The Saturday Market, you will be able to purchase local goods such as cheeses, breads, produce, milk, and body products, all sourced from local farms and artisans. Stay tuned as they are looking to open sometime in March.

Saigon Grill & Bar, which closed and reopened with a totally new authentic Vietnamese menu, will have a grand reopening on March 6. The new menu features items like Banh xeo, pho, varieties of summer rolls and much more!!

The latest Moe’s Southwest Grill opened yesterday in North Raleigh’s Falls Pointe Village shopping center. According to my count, this is the 16th location in the Triangle.

In Cary, reader Cat Link let us know that a European grocery and deli called Golden Hex just opened at 1246 NW Maynard Road. Specializing in Russian/Ukranian food, brothers Erik and Arthur Shwarts started this concept in California, but relocated to North Carolina, bringing the business with them.

Also in Cary, reader Jackie Rodgers noticed a sign in Cary’s Crossroads Plaza next to Men’s Warehouse for a location of The Juicy Crab. It is a concept out of Duluth, Georgia and features seafood with a New Orleans inspiration. No word on an open date.

Over in Apex, reader Scott Eaton notified us that a concept called Bawarchi Grill & Spirits has opened in the former Rookies in Apex (and before that, Rudino’s) space at 800 W. Williams St. Indian cuisine and booze…sounds like my kinda place!

Amber Watson over at Bites of Bull City brought it to our attention that Durham’s Ninth Street is getting a unique concept – Snow Factory, serving up Thai pan-fry ice cream rolls. It is ‘cooked’ on a Hibachi table kept at 10 degrees below zero and the ice cream is then mixed with fresh fruit and other ingredients and then chopped and stirred until it is crystallized. Some 20 flavors to choose from and even more toppings! No word yet on an open date.

Also in Durham, got word from William Faircloth that Kickback Jack’s has opened in the old Tripp’s building by Northgate Mall at 918 West Club Boulevard. This is the concept’s 14th location, number 11 in North Carolina, with one of those being a location in Raleigh. In addition to food and beer, this location taps out at just over 50 televisions!

In Carrboro, friend Neal DePersia notified me that Carrboro Pizza Oven in Carr Mill Mall was sold by National Restaurant Propertiesto Jeff Mauldin who has taken over the reigns from Craig Samuels who started the business five years ago. Mauldin has over 25 years of experience in the food service business, operating and managing multiple concepts for both regional and national chains.

And over in Chapel Hill, Fusion Fish, which has been operating in a “soft-opening” mode since Valentine’s Day, will have their grand opening this weekend. Can’t tell exactly what that means, other than there will be sake and wine! They are located in Meadowmont in the former One space.

And dates have been set (at least initial dates) for the Durham Central Park Food Truck Rodeo and Downtown Raleigh Food Truck Rodeos.

Art Sheppard, the Wandering Sheppard, noted that the date has been set for the next edition of Rodeo on Rosemary over in Chapel Hill. This year it will take place on April 22 at 12 noon featuring 15 of the best trucks in the Triangle.

Two great sites to keep up with your favorite food trucks. Street Food Finder is one, and another, aptly named, is Roaming Hunger.

Saturday, March 10 will be the date of the White Street BBQ Experience brought to us by the folks over at White Street Brewing Company. At the heart of the all day (11-5) street festival will be a BBQ contest featuring 20 teams competing for the coveted People’s Choice award. In addition to tasting a sampling of several styles, varieties and flavors of barbecue, festival goers will experience hands-on demonstrations, equipment showcases, recipe formulations, technique discussions and unmatched interaction with the cooks. And of course music and beer.

March 17 is the date for the second annual Food Shuttle Garden Gallop 5K to benefit the Inter-Faith Food Shuttle’s Growing School Gardens program (better known as the Sean is Faster Than Gordon race). If I can do it, you can do it! Come on out and support a great cause.

Durham Magazine, Chapel Hill Magazine and Chatham Magazine return with their popular culinary event, Taste, to take place April 18-22 highlighting culinary talents. The event will feature over 30 of the area’s top chefs at four unique events throughout the week.

Tickets have gone on sale for Thrive NC set to take place at downtown Raleigh’s City Market on May 10-11. The two-day event, presented by Blue Cross Blue Shield North Carolina will highlight the fact that 1.5 million people in the state struggle to buy affordable and fresh foods. A highlight of the event will be a two-day food festival featuring top chefs from 50 North Carolina restaurants serving food and drink samples against a backdrop of live music each night. All ticket sale proceeds will be donated to North Carolina nonprofits that address issues related to food insecurity.

And the 2018 version of Farm to Fork expanded to three events over several seasons and tickets to all three just went on sale. The fun begins with the first event on June 3, the perennial favorite Farm to Fork Picnic, where the area’s best farmers and chefs are paired. Then on Sept. 16 they’ll host a pop-up dinner featuring Jacob Boehm of Snap Pea Underground & Catering. And the series will conclude on Dec. 6 with John T. Edge and a celebration of Southern food on Chapel Hill’s Lavender Oak Farm. You can buy ticket to each individual event, or all three.

The 2018 version of Chefs for Change, a fundraising dinner series that pairs the burgeoning Durham food scene with the needs of families experiencing homelessness, is well underway. The first two events (featuring Charlie Deal on March 12 and Scott Howell on May 14) have sold out. And if last year is any indication, the next two dinners will sell out quickly. The July 9th event features Phoebe Lawless (The Lakewood and Scratch) and the Sept. 10 event features Gocciolina’s Aaron Benjamin. Each night the chef will serve three or more courses at a ticketed dinner with the proceeds benefiting Families Moving Forward. The dinners are held at the Rickhouse and limited to 125 people.

Go ahead and mark your calendars and get your tickets for the Food Bank’s Chef’s Feast at Fearrington Village coming up on March 22. Four renowned chefs will prepare and serve favorite recipes through four courses in an intimate environment. Guests will enjoy beverage pairings, an opportunity to bid on unique auction items, and learn more about what the Food Bank and its partner agencies are doing in the community for those facing food insecurity.