Being science geeks and beer lovers, we're excited about a presentation that fuses the two at this weekend's World Beer Festival.
Wild yeast found in a species of wasps is used to brew a beer developed by the N.C. State University Food Science program. (These students get around, also presenting at the Science of Eats in February in Durham.)
You can also learn the science behind fermentation, the brewing process and more.
The event is Saturday, April 5, at Moore Square Park in downtown Raleigh. There are two sessions, one from noon–4 p.m. and another from 6–10 p.m.
Advance tickets are $45 and available at worldbeerfestival.com, Bottle Revolution, Crafty Beer Shop and Paddy O'Beers in Raleigh. Admission day of the event is $55.
The INDY's David A. Ross proclaimed [ONE] in Chapel Hill the best restaurant in the Triangle, and The News & Observer's Greg Cox chimed in, announcing as Restaurant of the Year for 2013.
Now Food & Wine Magazine has named Chefs Kim Floresca and Daniel Ryan among the 100 nominees for The People's Best New Chefs. Finalists and a winner will be announced Wednesday, April 2, online at foodandwine.com.
Find [ONE] at 100 Meadowmont Village Circle, 919-537-8207, one-restaurant.com.
On the heels (hooves?) of our Prodigal Farm story, a new cheesery is planned for Boxcarr Farms in Cedar Grove, in northern Orange County.
Boxcarr Handmade Cheese will break ground on Sunday, April 13, and is scheduled to begin operating this fall.
Under the direction of Samanta Genke, Boxcarr will produce cow and goat milk varieties, including Italian-style taleggio, a semi-soft, washed rind cheese and a tangy ribiola.