The beginning of spring semester at Duke is the perfect time to seek out fresh dining destinations for the new year. With many students reuniting after weeks spread across the country for the holiday break and still others returning from abroad, meals among friends ensure a festive start to the busy semester. Whether in your dorm, at an on-campus eatery or in a Durham restaurant, recess presents a series of culinary resolutions to show you how and where to eat in 2007.
Hosting a Dorm Room Dinner Party
The kitchens in Duke dormitories, however ill-equipped, are a severely underutilized culinary resource among the student body. For those students living on Central Campus, functioning ovens, stoves and refrigerators in each apartment make entertaining a relatively painless endeavor. Even for students on East and West campuses, the stoves and ovens work, and there usually is the odd pan or baking sheet amidst the clutter. Or, you can invest in a saucepan and skillet from Target for less than $20 and build your cookware collection from there.
A potluck dinner is a great way to gather friends who may be scattered across campus. With a little planning and group shopping, a great meal can be assembled for only a few dollars per person. For those up to the challenge, a trip to an ethnic grocery store, such as the Asia Market or the Hispanic Galaxy Supermarket can be as much fun as the eating itself.
For the cooking-averse, there's always the wine-and-cheese party. Head over to Whole Foods and ask the wine and cheese salespeople for their recommendations. Be on the lookout for Spanish sparkling wine, known as cava, as it is becoming increasingly popular and will likely sweep the mass wine market in 2007. Keeping with the Spanish theme, also look for idiazabal, a smoked sheep's milk cheese popular among culinary trendsetters.
Eating Sustainably (and Deliciously)
The Nasher Museum Cafe and the Refectory feature sustainable produce in dishes that happen to taste good, too. The Nasher Cafe is an ideal spot for brunch, and is currently offering new menu items for the new year. The New Year's Plate combines cornbread, collard greens, black-eyed peas and cheese for a truly Southern meal. The Refectory has also been offering Sunday dinner to accommodate those who partake in that day's religious services. Hungry students, regardless of religious affiliation, are always welcome.
Exploring Durham's Newest Eateries
Diners able to venture off-campus for meals in 2007 could easily return to old standbys, but why? Piedmont's rustic yet refined cuisine features foie gras terrine and braised pork belly. The restaurant is only two months old, so prices are still surprisingly gentle.
For the cash-strapped, there's also Ninth Street newcomer Xiloa, a Nicaraguan restaurant that also happens to specialize in homemade, tropical fruit juices. Both restaurants bring a new perspective to Durham's dining scene and are worth visits this semester.
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