The best sellers on Honey Road's pandemic menu demonstrate the dueling dietary pulls of the last 15 months. The Eastern Mediterranean restaurant satisfied them both with bonus flamingo cocktail straws and a charming takeout window. According to chef/co-owner Cara Chigazola Tobin, customers couldn't get enough of the kale salad with tahini-yogurt dressing, cucumber, feta and crunchy quinoa. "I joked that we were going to survive the pandemic just selling kale salad," Chigazola Tobin said, hypothesizing that peopled craved something fresh and green.
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Turkish breakfast for dinner I DON T WANT TO MAKE DINNER ANYMORE. When Cara Chigazola Tobin posted this declaration on Instagram in early February, the mother of two from Charlotte echoed what many people were feeling deep into a year of pandemic-related restrictions and stress. Chigazola Tobin also happens to be chef and co-owner of popular Honey Road restaurant in Burlington. That even
she was sick of cooking for her family underscored our collective burnout. According to a January 2021 analysis by the Hartman Group, a national food and beverage industry consulting firm, cooking and baking at home spiked early in the pandemic. But these shifts did not last throughout the year as cooking fatigue quickly set in.
Meredith Miotke Chefs rarely follow recipes, but many of them find plenty to savor in cookbooks, nonetheless. They read for inspiration, education, context and community. They earmark pages that reveal fresh approaches to technique. They scribble down notes of promising flavor combinations. We asked three chefs, one cookbook author and one plant nursery owner to share the cookbooks or other food books they pore over.
Cara Chigazola Tobin click to enlarge Cara Chigazola Tobin
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein (HarperCollins 1993/updated edition, University of California Press, 2013)
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt (Rux Martin/Houghton Mif