Subnature was initially applied to architecture—the idea that marginalized spaces and materials should not be rejected, but embraced. This concept was brought to food by the Nordic Food Lab in Copenhagen, a project born out of the world famous Restaurant NOMA. Duke partnered with the Nordic Food Lab when they decided to do a program on Subnature and Culinary Cuisine, which concluded with the Carolina Chefs Dinner at the Cotton Room—a beautifully renovated former cotton warehouse in Durham’s downtown Golden Belt development.
A well kept secret of Durham lives right across the street from one of the city’s most prestigious restaurants. What looks like a highway rest stop is actually the best homemade Mexican restaurant in the Triangle. La Vaquita, the funny looking building with the cow on the roof, may not be fancy but they serve up authentic and delicious Mexican cuisine every day of the week.
This year Jake and I decided to spend the holiday with friends here in North Carolina rather than trek to Alabama or Virginia, as is the norm. Up in Rougemont a friend of ours hosts at his house and many more friends come from as far away as Colorado and California for the weekend. This year there were 22 of us under one roof, three turkeys, and one salted ham.