If you are in the business of eating healthy,we’ve got you covered. This is our Lime & Ginger glazed Salmon. Today we feature it with a quinoa pilaf and lemon scented asparagus. the marinade is simple,there’s fresh grated ginger, lime zest, … Continue reading
Often while visiting patients or chatting with customers in the cafe, one particular food item is often mentioned . Our Pecan Chicken. Is it the dish that we are most known for? I don’t know, but what I am sure of is, it … Continue reading
When I was 16, during the summer I worked at the World Trade Center in NYC. There was a breakfast cart located directly outside on Greenwich Street, and I would purchase a cinnamon raisin bagel everyday as I hopped … Continue reading
Chicken piccata is a traditional Italian dish, very often available in Italian restaurants. Piccata translates to piquant or piquancy, which in one definition means tart or zesty. Chicken piccata does have a tart sauce, with traditional additions of lemon juice, … Continue reading
Check out these delicious Cupcake’s available in the cafe right now. Flavors include red velvet, Kentucky bourbon, birthday, wedding, coconut cream, banana cream pie, and double chocolate. Thanks to Gigi’s Cupcake’s located in The Shops of Oberlin Court in Raleigh!
Perfect for this time of the year, Grilled chicken breast topped with a summer tomato salad, and Goat Cheese dressing. Served with a roasted vegetable quinoa pilaf, and fresh broccoli rabe. low sodium… low fat… high flavor. And who says … Continue reading
Three magical letters describe the pizza that is being served in the Korner Cafe today. GBD- Golden, Brown, and Delicious. With fresh made garlic knots, stromboli’s, and calzones as well, I know what I’m having for lunch today!
This gallery contains 5 photos.
Our newest Black Hat Chef Graduates Marcos Agag and Christopher Stankus designed a three course menu for a select group of twelve guests. As and appetizer they made Spicy NC Seared Shrimp with a local Cantelope Salad with Micro Greens … Continue reading
Chef Steve Pexton prepared a delicious three-course meal this past Wednesday for our Be Lunch & Learn. The topic was local food. This was the main course, a Wine Poached Chicken Roulade with Butternut Squash and Quiona Stuffing, Served with … Continue reading