Barbecue, Shaved Ice, & Eating Athletics: The Triangle's Best Food Events | Food To Go | Indy Week

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Barbecue, Shaved Ice, & Eating Athletics: The Triangle's Best Food Events

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STRAWBERRY COOL

Farm to Fork, the area's annual, esteemed celebration of both sides of food production, begins a three-day slate of suppers, picnics, and extravagant dinners next week. Consider this a small preview: Lil' Farm owner George O'Neal, one of the most colorful personalities in Triangle farming, will cut old-fashioned shaved ice on the patio of The Durham Hotel and serve it with strawberries grown on his farm. Watch him work Wednesday, May 25, from five to eight p.m.

www.thedurham.com

BARBECUE HOT

For his new book, The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, acclaimed food writer Rien Fertel traipsed across the region to talk barbecue with traditional keepers of the flame. He returns for a reading tour of the turf—May 27 at The Regulator, May 28 in Pittsboro, and May 29 at both Raleigh and Chapel Hill's Southern Season. For Piedmont's "Seasons of the Sea" series, Greg Gettles will take a different approach by grilling, chopping, and serving two large cobia, just as Fertel's subjects do with a hog.

www.rienfertel.comwww.piedmontrestaurant.com

NOT A GAG

Here's the deal with The Doughman: Four eaters-gone-athletes take turns devouring a course and then finishing a short physical task—a 5K, perhaps, or a ten-mile bike ride. For the eighth year, the menu looks fantastic, with cupcakes and jackfruit barbecue and chana masala. After Saturday, though, you may not want them again for a long time. Registration runs $150.

www.doughman.org

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