10 p.m. | Nightcap
At closing time, Durham chefs reflect on what community means to them.
At closing time, Durham chefs reflect on what community means to them.
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Durham
6 p.m. | In Full Swing
6 p.m. | In Full Swing
Durham chefs roll out Southern hospitality over supper and cocktails.
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6 p.m. | In Full Swing
Durham chefs roll out Southern hospitality over supper and cocktails.
Durham chefs roll out Southern hospitality over supper and cocktails.
3 p.m. | It’s a Setup
At the golden hour between lunch and dinner, chefs prep for another full shift.
At the golden hour between lunch and dinner, chefs prep for another full shift.
12 p.m. | Love on the Line
Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca.
Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca.
10:30 a.m. | Mind Behind the Menu
To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country.
To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country.
8 a.m. | Rise and Grind
Painstaking preparation and exceptional quality make seafood a high-end product.
Painstaking preparation and exceptional quality make seafood a high-end product.
3 a.m. | Wake and Bake
Setting an alarm for 3 a.m. is never fun. But some chefs do it gracefully.
Setting an alarm for 3 a.m. is never fun. But some chefs do it gracefully.