On June 26th of 2008  I was lucky enough to get a seat at the table for one of Durhams Wine Authorities Food & Wine Pairing classes. It was held at the Wine Authorities store, a locally owned shop that specializes in small vineyards that produce small quantities of very good wine at very good prices. Hosted by owners Craig Heffly and Seth Gross the event was catered by the wonderful and talented chef, Tom Ferguson, of Durham Catering Co.

I had not been to a food and wine pairing class before, or at least an official one. I guess I can’t count the evenings at certain friends houses who would bust out a bottle of red from their wine rack and say something like, “Hey, this would be awesome with that cheese!” Our Wine Authorities friends explained WHY a wine works or doesn’t work with various foods.

First, each table accommodated 4 students with 4 place settings. Six wine glasses sat upon a piece of paper at each students setting. The paper had 6 circles in which was written six different types of wine that was to be poured. Also, there was a sheet of paper with “The Challengers” written at the top and the list of what wines were going to be tested against the six courses of food. It was really exciting!

We began with Seth breaking down the five senses of taste; sweet, sour, salty, bitter & spicy. (That is Craig pictured above) Then he explained the power of taste cancellation or manifestation when wine and food are paired. An example of this might be sipping a sweet Riesling while eating a something spicy, like Jambalaya. What occurred in my mouth was that the sweetness of that wine cooled the spice from the dish. Then I tried the same dish with a Cabernet Sauvignon which tasted tart against the spice. It was a great experience and forced me to really taste, and savor, and think about what was going on with my taste buds.

The food was served on small plates in six courses and beautifully plated in miniature. There were poached oysters in tarragon, apricot brie mini tartlets, spicy jambalaya, lamb (one of my least favorite things to even look at, unfortunately), salmon in butter and chocolate souffle’.

We made notes after each tasting and discussed what was going on in our mouths.  It was fun to hear how everyone was perceiving each wine and how varied every ones tastes were. And as Craig and Seth pointed out, there are no WRONG choices when it comes to each persons tastes. If you liked the Muscadet with that sweet brie then so be it! It’s your mouth and your taste. Who can argue with that?

After the class we bought a few bottles and talked with the other guests. It was a great event and I would highly recommend attending their next class if you can.

Craig and Seth are masters, truly, at their art. They are passionate teachers and really love what they are doing. To have the knowledge that both of them posses takes years of tasting and traveling and we, here in Durham, reap the rewards of all their hard work. If you have not visited them you should make an all out effort to go. You will find two friends who are more than willing to guide you through the wines in a completely non-stuffy atmosphere, and hey, where else in Durham can you try wines in various amounts from a machine called the “Enomatic”! If nothing else, visit them just to check out that sleek, sexy European wine dispenser.

I would again like to say “Thanks guys for having me” and here’s to you,  Salut!

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For this last article in the series, Rockin’ The Mexican Stove, I wanted to write about one of the best restaurants David and I ate at while in the beautiful city of Mérida. We happened upon it through reading a review in a travel book. We loved it so much that we ate there 3 times in the 6 days we were in Mérida. That says a lot right there, doesn’t it?

A bit off the beaten tourist path and sitting inside a blue painted doorway is La Casa de Frida. Eclectically decorated, it’s a tome to the great artist Frida Kahlo, the atmosphere was magical and other worldly. Walls painted in bright azur blue and fuschia purple, paintings by Frida hanging on the walls and Mexican folk art fill the space. The back wall is open to a outdoor courtyard that is covered by a clear, plastic mechanical ceiling, similar to a garage door. If the weather turns rainy you can still enjoy dinner al fresco. Cactus and tropical plants fill the rooms as well. Like I said, it’s a magical place and the food was as well.

Owner and chef, Gabby Praget, was kind enough to sit with me for an interview about her restaurant, history as a chef and even give me a tour of her kitchen.

Chef Shirlé: So, first, how did you learn cooking, and to speak English so perfectly? Did you spend time in the States?

Chef Gabby: As a teenager I spent time in Canada and the States. I just wanted to learn English. I had some very good friends who lived in New York and asked to to come stay with them. They were good cooks and would take me around to many different restaurants so that I could try different things. This is when I realized that cooking is what I wanted to do.

CS: Then did you move back to Mexico City?

CG: Yes. But first I finished high school and then went to University to study communications and after five years of working I realized that I wanted to cook. This is when I opened my Italian restaurant in Mexico City.

CS: Oh wow. Did you work in a restaurant prior to that?

CG: No.Never.

CS: Wow. So you decided that you wanted to open a restaurant and just did it. How did it go?

CG: It went well. It was crazy because I wanted to open up a small place, but my sister, her husband and another couple were very enthusiastic and they said, “oh we’ll help you with the money”. So instead of opening up a small, humble place it was a large restaurant, but I didn’t know anything about running a restaurant. I had to learn fast.

CS: Oh, you had to hire a staff, buy everything on your own, from scratch…Oh my god.

CG: Yes, actually my friends from New York came at that time to teach me how to make the pasta and the basic sauces.

CS: Oh my gosh! But you said it was successful.

CG: Yes, I made a few mistakes because people in the northern part of Mexico eat a lot of meat. So it was meat and pasta.

CS: So you kept it easy. That was very brave of you. So you have answered a part of the question of how you learned to cook. Did you also learn from your family?

CG: Yes, when I was a small kid at home people from all over the country would work for my family cooking so that is where I learned the flavors of Mexico. So now I am trying to repeat the flavors that I tasted before.

Cheese Enchiladas in Mole

CS: So, then can you tell me what goes into your amazing mole? You write in the menu that there are 18 different items in the mole.

CG: Yes, 3 different types of chilies, tomatoes, garlic, onion, peanuts, raisins, sesame seeds, plantain…

CS: Is that a traditional mixture?

CG: Yes, yes. That’s the way you are supposed to make it.

CS: Do you use a food processor to blend everything?

CG: Yes, a very large blender. An industrial one. This is what made the difference. That is why it is easier.

CS: Then do you put it in a pot and cook it for hours?

CG: Oh, well maybe an hour or so. Not very long. And it’s also very good because of a very rich stock I make. I use very dark chocolate.

CS: Mole has always intrigued me because of all the ingredients and the sweet, savory, salty depth of flavor.

CG: Oh really?

CS: Oh, yes. I wanted to ask you, what made you consider to offer vegetarian selections here at La Casa de Frida? Is that because of your experience in Mexico City and all the tourists? Did you feel like they needed this option?

Chiles en Nogada

CG: Yes, because either the tourists are vegetarians or they just want a rest from the meat.

CS: Are you vegetarian yourself?

CG: Not vegetarian, but everything I make here I would eat. I don’t use lard. In most Mexican food you will find lard but that is so unhealthy that I wouldn’t use it. I wouldn’t eat that so I wouldn’t serve it to you.

CS: Where do you get your produce from? Do you go daily to a market yourself or do you have a produce truck or food supply truck come to the restaurant?

CG: I don’t have a delivery truck. I go to 4 different markets, a bakery.

CS: So, no one comes to you. You do it all yourself.

CG: Yes, that is why I open at 5 pm and close at 10pm because I am at the markets and then preparing.

CS: You are closed Sundays, right? That is your day of rest.

CG: Yes.

CS: Is your menu seasonal? Do you change the menu often?

CG: I change it every high season, so once a year. I add or take out something. But I don’t change it too much beacuse people that come here expect certain things; the chile, the mole and the crepes.

Cuitlachoche Crepes

CS: Are there organic options here in Merida?

CG: No, not very many, but that may change over time.

CS: Do you think you are bringing in more international customers that locals?

CG: Oh yes, it’s probably about 90% tourists.

CS: Why do you think that is?

CG: Because local people don’t come much into downtown. It’s not comfortable. There are no parking lots, it’s far from where they live. They don’t really live downtown. So, they don’t come very often.

CS: So they come to work downtown?

CG: Yes, but what I cook for the hours that I am open is too heavy for them. It is what they would eat for lunch, not dinner. If I opened for lunch time I am sure I would have more local customers.

CS: I guess for us tourist it’s good.

CG: Yes because the tourist come to eat then leave. If it were locals they would never leave. They would be here until 2am! Having drinks and everything…I don’t want that. I want to go out, too. (laughter)

CG: How long has La Casa de Frida been open?

CG: About 4 years now.

CS: Why did you pick Frida Khalo as your inspiration and restaurant name?

CG: Well, first I knew it was going to be Mexican food and then thinking of something that would be interesting for people like you. Something that would attract the travelers.

CS: Right. And you are from Mexico City.

CG: Yes, I used to go very often to her house. My university was very close to her house.

CS: In my mind Frida Khalo is one of the treasures of Mexico.

CG: Oh yes!

Gabby in her beautiful kitchen

CS: Now, tell me about Cuitlacoche. Is that something you grew up eating?

CG: Oh yes. It must be something special because in Mexico City it was very easy to get it, but here it is more difficult. I don’t know why.

CS: Maybe something to do with the humidity, the bugs, who knows…

CG: In Mexico city you go to markets and they have quesadillas and one of the quesadillas is Quesadillas de Cuitlachoche. It’s very popular. Like cheese, just as popular.

CS: Really!?

CG: Yes, very much. But not here.

CS: Do the locals like it?

CG: Not here. Not very much. (laughter)

CS: Do you incorporate the Yucatecan cuisine into our menu?

CG: I don’t like places that offer everything. So I make Mexican food. The Yucatecans consider themselves separate from Mexico, and I cook Mexican food.

CS: Do you have a website so that travelers can find you?

CG: Yes, it’s www.lacasadefrida.com.mx

I would like to say thank you to Gabby for sharing her story with me. I will definitely be back and will dream of her mole and almond torte until then.

Almonde Torte

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For this chapter of my Mexican vacation, I wanted to focus on the meals that I ate in restaurants, outdoor taco stands and even a market stall. All of them were wonderful and I was in heaven.

One word about the service in Mexican restaurants before I get to the food. In Mexico, I noticed that the service is much different than in the US. For one, the servers don’t come to your table unless you ask them. Not to say that they won’t bring you a menu when you sit down, they will, it’s that they believe in letting you enjoy yourself without the constant water pouring (you have to ask for water, bottled please) and the checking up on you as they do in the States. But don’t think that they aren’t paying attention, they are….and they are ready at a moments notice. I like their style of service. The non-vulturizing is nice when you are having an intense conversation and don’t want to be interrupted. Also, they won’t bring the bill until you ask, “La quinta, por favor”(The bill, please). Why you ask? It’s simply because they don’t want you to feel as if you are being herded out. Stay as long as you like…they are in no rush and you shouldn’t be either. I think people over here could learn something from them.

Okay, on to the adventure….

Our plane landed in Cozumel, a small island off the coast of Playa del Carmen, Mexico. It was about 1:30 pm when we took the ferry over to Playa del Carmen where we were staying for 6 days. For our first meal, we ate was at a mom & pop Argentinian place called Las Cazuelas. It was located right outside our condo next to a tiny bodega (quickie mart). The owner was an attractive Argentinian woman, she spoke no English and we spoke very little Spanish. But, with the help of a local diner, named Michelle, we were able to order the best Seafood Paella I have eaten since I lived in Spain. (although this blog is about vegan and vegetarian foods we did eat fish at times and I thought it would be good to list those meals as well for our pescatarian friends).

For dinner, the next night we ate at a Taco joint called Aca Los Tacos. The selection wasn’t the greatest for veggie people, but they did have a veggie burrito. We were impressed by the myriad of salsas and sauces that accompanied the meal. There were 9 in all that ranged from mild to scorching hot. They even brought a basket of tortilla chips. I tried all the sauces and paid for it the next day. But they tasted so good.

The following morning, I decided we needed to eat out, so we went to a cafe called Sasta’s. There we ate bagels with cream cheese, lox, capers and red onions. It wasn’t New York, but it was good.

That night was our anniversary (15 years of being together), so we splurged at a place called Ula Gula. It is an Argentinian restaurant that specializes in seafood (and steaks) but had a few veggie options that sounded good. The decor of crisp, white linens, fine silverware and beautifully decorated palapas (palm leaf) roofed deck that overlooked a busy corner of Quinta Avenida was breezy and romantic.

They first brought us homemade rosemary-tomato foccachia bread which was warm and savory. We began our meal with an appetizer that blew away any app I have ever had in my life. Four steaming hot, tempura battered, Colossal shrimp stacked on one end of a rectangular white plate and on the other end, a scoop of cool Mango Sorbet separated by two stripes. One of the stripes was a puree of arugula (green) and the other a Chipotle “ink” (red). It was not only a stunning presentation, but the sensation of hot tempura shrimp mixed with the cool, sweet mango sorbet was amazing. Then add in the peppery arugula and spicy chipotle and well, my words will never don’t do it justice…you have to just taste it.

Next we had a salad of mixed greens, local cheeses and fresh strawberries in a simple vinaigrette. It was a nice palette cleanser that prepared us for the finale.

The entree was three cannolis that were stuffed with a carrot puree then topped with three different sauces. One was a browned dijon butter, another was a brie cheese sauce and the last was huitlacoche emulsion. What is “Huitlacoche” you ask? Pronounced “Wheat-La-Co-Chay”, it is a disease of maize (corn) caused by a pathogenic plant fungus. Sounds gross, doesn’t it. But it tastes soooo good! It’s flavor can be best described as mushroom-like, sweet, savory, woody, and earthy and is considered a delicacy. We figured that if the locals have been eating the stuff for thousands of years, then why shouldn’t we. I was super excited and was not disappointed. We drank an Argentinian Pinot Grigio that was clean and bright. Ula Gula couldn’t have been more perfect for this very special evening.

The next day for lunch, we went to a place called 100% Natural. It’s a chain of vegetarian friendly restaurants (I know, can you believe a VEGGIE CHAIN!?). We ordered something I have always wanted to try… Cactus Paddles! They came in a dish called Fajitas de Nopal. Nopal is the Spanish word for cactus paddles. They were grilled then cut into strips and combined with tomato, grilled onion, bell peppers and jalepenos with a side of flour tortillas. The dish was also served with no-lard refried beans and guacamole. The nopal tasted tart and vinegary, almost like it was pickled or marinated, but our waiter assured us that this was their natural flavor after grilling. I am excited to try these at home!

We also tried another dish of Tacos Vegetarianos that were basically veggie tacos. There were 3 whole wheat tortillas with a soy “meat,” onions, tomatoes, bean sprouts, spinach and topped with a sweet and sour dressing. Guacamole on the side as well. We were completely satisfied with these two meals and really appreciated the super fresh taste of the food. And to think it’s a chain… unbelievable.

The following morning we made breakfast at our condo and got ready for our day trip to Tulum. Tulum has a Mayan ruin site that is located on a cliff overlooking a beach. It also has a restaurant located a few miles off the beaten track called Mezzanine that we’re told about by some locals in Playa del Carmen. After our site seeing and beach excursion (where , sadly, David lost his prescription sunglasses to the Gods of the sea) we took a cab there for lunch.

Mezzanine is the restaurant that is attached to a very posh, extremely high end 9 room resort/spa. Just imagine a pristine white beach, gorgeous foreigners from Europe, sensual down tempo music all encompassed in a beautiful villa style spread. Now imagine Thai food. That’s the cuisine they serve at Mezzanine. We had heard that it was some of the best this side of Asia.
We sat at a mahogany wood table on brown leather chairs on the deck overlooking the beach. Our companions on the deck were a variety of Europeans who were very drunk and having a very wonderful time.
Our server brought us complimentary guacamole with a thai chili sauce (unusual) with some home made tortilla chips. We commented how funny it was to get guac at a Thai restaurant, but hey, when in Mexico…

For our main dish we ordered Pad Thai with Tofu. I know, how unadventurous, Pad Thai, but I always judge a Thai restaurant by their Pad Thai and theirs was very good. We will defiantly go back the next time we are in Tulum to experience something different and maybe book a room for one night.

We took the bus back to Playa and got ready for dinner. We had scoped out another veggie friendly place the day before so we decided to try it. Bodega 22 had a pretty eclectic menu of various cultures cuisines. We started by ordering something both of us had always wanted to try. Sopes Jorge. Three 1/2 inch thick corn cakes topped with beans, cheese, salsa, tomatoes and avocado slices. Simple but good. They were like mini Mexican deep dish pizzas.

The second item was a pasta dish. Named “Encounter of Two Cultures” the plate held a pasta coated in Alfredo sauce and topped with a puree of huitlacocha (the black corn fungus). It was phenomenal. The mix of the cheese sauce with the earthy-mushroom like huitlacocha made perfect sense. Because the huitlacoche was dolloped on top of the pasta we could really get a good taste, unlike the cannoli dish from Ula Gula where it was drizzled on. Again, the word “earthy” doesn’t fully describe it’s wonderful taste. They also brought us some good bread with a chive-lime butter. Our waiter was so sweet and kind and made this experience very pleasant.

The next day was our last in Playa. We made breakfast and lunch at our condo because we had groceries that needed to be eaten. For dinner we went back to Bodega 22.

We ordered grilled veggies in curry sauce with rice. It had a good kick with sweet coconut milk and the veggies were nicely grilled as well.

We also ordered Spinach and Crab Stuffed Shells. They were bubbly, rich and delicious. Again, they brought us good bread and wonderful chive butter. Another good meal in Playa.

The next day we took a 5 hour bus ride to the Yuacatan city of Merida. Merida is a gorgeous five centuries old colonial city near the west coast of the Yucatan peninsula. There are many Mayan ruins nearby and the city is known for its lively arts and music community. Every night there is an out door concert going on somewhere in the city where the locals come to dance and sing and to enjoy the evening breezes. It’s truly magical. And talk about safe. There is hardly any crime (maybe because of the many policia with guns on their hips and machine guns in their arms, but friendly none the less.)
We were very excited about our 6 day stay in Merida and had read and seen (via Senor Rick Bayless) a lot about this vibrant and cultural city. We also happened to be visiting during the hottest season/month of the year where the daily temp was soaring around 100 to 106.

We arrived at about 1:30 pm to our hotel, got situated and then went to get something light to eat. Around the corner from our hotel (Casa Del Balam) we tried a Lebanese place we had read about. There is a large Lebanese population in Merida as there was a large Argentinian population in Playa. The restaurant was called Cafe Alameda. We ordered tabbouleh, hummus and babaganoush with a thick creamy yogurt and pita wedges. It was just what we needed, light and cool for the extreme heat of the city.

After lunch we went back to the hotel to swim and then got ready for our first out door evening concert in Santiago Square. We saw about 200 older people all dancing to a big band playing some Cuban style merenge and salsa music. Afterwards we went to a place called La Flor de Santiago and ate a most delicious sandwich, something called a molleta. Toasted bread, similar to a soft bun, covered in a thin spread of seasoned refried black beans, topped with a local melted cheese and baked until bubbly. Simple but, oh so tasty. We were told that this is the breakfast food of the students, but it was light enough for a 9pm snack.

We also had our first Cheladas, thanks to my friend Brooke who had told me about these before we left. What’s a Chelada you ask? It’s a glass that is rimmed in sea salt, filled a quarter way up with lime juice over ice (about 1 whole lime) and a beer poured on top of the ice. Add a straw and you have a Chelada. Refreshing and cool, zesty and margarita like without the sweetness. (Thanks Brooke for telling me to try these- I am totally hooked!)

The next day we went to visit our new friend Theresa and her husband Duke at their house. They told us we should get something to eat in the Grand Mercado on 57th. We ventured to the market in 104 degree heat and found ourselves amid a hustling and bustling community of food vendors, crafts people, shop keepers and tons of people. It was intense and we were tired from the heat. We made our way past all the food stalls and came to a place where they had roasted veggies. We ordered a simple plate of carrots, potatoes and squash that was accompanied by rice, black beans and tortillas. They also gave us a very hot salsa that made us sweat even more. It was dizzying but tasty.

Back at the hotel we took a swim and got ready for dinner. We had read about a place called La Casa de Frida (in honor of Frida Khalo). This restaurant was so good we went back three times! I was able to meet the owner/chef Gabby Praget and was honored that she allowed me some time to interview her and to take some pictures of her and her kitchen. Part three of this series will be the full interview and review of La Casa de Frida. It was our most favorite place we had eaten on this trip.

The next morning we took a 45 minute bus ride to the beach town of Progreso. A day on the sand and sea was on tap, and eating some locally caught seafood. We found ourselves at a place called Flamingos at lunch time. Now, there is a spice blend known to the Yucatan people that is called Achiote. Achiote a deep red paste of annotto seeds that have been dried and crushed then mixed with garlic, salt and other spices. It is usually thinned with lime or sour orange juice then spread on fish or meats and grilled. So, knowing this, I wanted to try the real deal on a whole fish and Flamingos had what we were looking for. I have no idea what type of fish it was but it was grilled perfectly and was a good size for the both of us. They also served it with various bowls of salsas, chips, guac and pineapple. The ocean breeze was blowing thru the open air restaurant and we were cooled down with Chelada in hand.Yet again, another simple yet perfect meal.

After venturing back to the beach for a bit more sun and surf we found our way to a place called Tamba Juice. It was a juice bar that served fresh squeezed juices, smoothies and slurpies. We opted for a cool slurpy of Strawberry and Lime served by a very cute boy behind the counter. The place was colorful and smelled of island fruits. Just what we needed in the sweltering heat.

Back in Merida we were on the hunt for dinner again. We found another veggie friendly restaurant called Amaro. We ordered some veggie enchiladas and some cheladas. It was a quiet and romantic place with a live singer on a small stage. We were tuckered out from the beach and made this an early night.

The next afternoon we had lunch at a place called Cafe Pop. Located just down the street from the University of Yucatan, this is a place where students like to eat. We tried their Sopa de Lima (lime soup) and a molleta with fries. It was a quaint place where the locals argued over bread prices with a local baker delivering fresh breads.Very fun to watch.

The next morning we went to a place called El Hoyo. It was another student hang out where the service was way slack, but the breakfast was great and the coffee strong. We had Huevos Rancheros w/salsa verde and Cafe Con Leche- all for about $10 for both of us. Pretty incredible.

After an afternnon of waiting for the Turibus (which never came) we ended up at a wonderful hole in the wall restaurant called D’Al. We had read about this place as one of the best places for crispy fish tacos, and we were not disappointed. The place was packed with US students on some sort of Mexican field trip. The two owners were obviously swamped beyond their limit but they managed to get everyone taken care of with great kindness and efficiency.

We ordered 3 fish tacos each that were .80 a piece and 2 cheladas. It was super hot but well worth the sweat to find this place.

That night our new friends Ryan and Chemas took us to a weekly festival called Noche Mexico. It was a huge outdoor event with tons of food vendors, crafts people and live music of all sorts on a big stage. Chemas, who is from Merida, was kind enough to give me a tour of his favorite food stalls.

One stand had been setting up at this festival for the last 20 years, Chemas said. As a boy he came here with his family. I ordered 3 veggie tacos (in my best spanish) and was so excited about the variety of veggie options she had; Nopals, beans, cheeses, grilled veggies.

*Another place had veggie tamales that were made with Chaya, a Mexican style spinach. Another stand offered Marquesitas, a sweet, crunchy pastry that was made in a press similar to a waffle iron and tasted very similar to an ice cream cone shell. It was then filled with Gouda cheese and rolled into a tube while the dough was still pliable….and yes, I said Gouda. (I found out that the Dutch had made a huge impact on the Mexican people when they came here in the past, maybe a hundred plus years ago, and with them they brought their famous Gouda cheese. The local people here have incorporated this cheese into many dishes.) Another filling offered was Nutella, a chocolate spread. Everything we ordered seemed to cost about .50 each. We ate like kings!

Our last day in Merida was a Sunday and that also happened to be the biggest weekly festival , Merida en Domingo. The streets were blocked to automobile traffic to make way for pedestrians, bicyclist and restaurant tables and chairs. There were hundreds of food vendors, musical groups and thousands of people enjoying it all. We wandered the streets, watched the bands and ate our way through the city.

There were men with mobile marquesitas stands

And women selling plantain chips.

Our favorite veggie taco stand lady even showed up!

If ever you find yourself in the Yucatan state of Mexico, please, make sure Merida is on your itinerary. You will find very warm and friendly people who want to share their culture, food and hospitality with you.

We took the bus back to Playa the next day and strangely felt like we were “home”. We then took the ferry back to Cozumel and got ready for our flight out the next morning. It was an amazing two weeks of new food, new friends and new experiences. Now we begin to plan the next visit. Hasta pronto Mexico!

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About a month ago, I was sitting at the table eating my breakfast with David. He was reading the paper when he saw that a new restaurant had opened in the downtown Durham area. For those that aren’t familiar with Durham, NC let me explain that we are going through a rebirth. The downtown area has laid dormant for many, many years. With the vision of a few key groups this area is now fertile ground for entrepreneurs to move in and begin opening businesses of their dreams. We have had more restaurants open in the last year than ever before, making all us hungry locals very happy Durhamites.

The restaurant that David read about that morning is simply called Toast. When we trekked over there on our bikes we saw a line out the door, a very good sign. We qued into the line and as we began to enter I noticed the large mural on the wall.

Toast, as it explained, is described in a number of ways:

toast (tost) vb 1: to make bread crisp, hot and browned by heat.
2: to propose or drink to as a toast
3: your neighborhood paninoteca.

paninoteca (pa-nee-no-TEK-a) n an authentic Italian sandwich shop

As we got closer to the counter to order we noticed the huge black board sign that displays the menu. Their focus is based around bread, whether hot or cold, small or large. What goes in or on the bread makes this a great option for veggie folks like us.

Kelli , one of the owners took our order. She has to be one of the most cheerful and kind people around town. She carefully explained the menu to us and made us feel very welcomed, even with the line continuing to grow behind us. I have to say that the service was quick and correct.

David ordered a $6 panini stuffed with a grilled portobello, fontina cheese and peppery arugula.

I wanted to try the $6 panini of tuscan kale, ricotta salata and sweet and spicy pickleed peppers. I also wanted to check out the $1.50 crostinis. We ordered 2 each of their herbed pesto and goat cheese. They had a selection of non-alchoholic beverages, but will soon be receiving their liquor license. A nice glass of red wine could have only made this better.

The panini’s were brought to our table within minutes, piping hot with smokey grill marks. We split each sandwich and were glad to share. Both were wonderful. Mine had the spicy kick that I love, almost a bit too hot for David. His was savory and meaty from the thick, well seasoned portobello mushroom. Just perfect.

Next we tried the crostinis (sorry, we didn’t get any pics because we were so focused on eating them). Each were a perfect 2 bite size, the bread tasting like it had a good bit of garlic rubbed on each slice, and the toppings were fresh and zesty. I could have ordered a plate full of these crispy treats with a glass of Pinot Noir and been the happiest person in the place. It made me want to try them all.

They also have salads and soups that need to be explored on our next visit. You can also add one of the soups or salads onto your sandwich order for a mere $2.

I am sure this has been said after every meal that anyone has had at Toast but, I will say it from David and I. “Let’s have a toast to Durham’s newest gem, Toast!”

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