Our kitchen staff prepares fresh food daily for our hot bar and salad bar, as well as packaged items like sandwiches and soups for our Grab N Go case. A breakfast bar is available when the store opens until slightly before lunch. The hot bar is available by 11 AM on weekdays and by 1 PM on weekends, until 8:30 PM in Carrboro and Hillsborough and 9 PM in Southern Village. The salad bar is available all day until 8:30 PM in Carrboro and Hillsborough and until closing in Southern Village. These hours may vary on holidays or during special events.

hot barThis week’s hot bar theme: Caribbean

Berbere-spiced black eyed peas
Stewed black eyed peas with Berbere spices. Berbere is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It originates in the cuisines of Ethiopia and Eritrea.

Rondon with hominy
The term ‘rondon’ of island cuisine originates from “running down” the ingredients in the bush, in the sea, or on the farm. The thrifty housewife put everything together in one pot, simmered it in coconut milk, and called it “rundown” for everything she was able to “run down” that day. If it included fish, yam, plantain, scallions, palmito and Panamanian pepper. Our WSM version features hominy, coconut milk and sweet potatoes.

Jerk sauce
A chunky chutney-esque flavor bomb to complement any of the Caribbean items.

Beef picadillo
A ground beef hash with classically included flavors of raisins, olives, and olive brine.

Cuban black beans
Black beans prepared in a traditional Cuban manner – with onions, peppers, garlic, cilantro, and cumin.

Pineapple fried rice
A semi-sweet rice full of vegetables to act as a base for many of the Caribbean Menu’s saucier items.

Jerk marinade for chicken
Warmly spiced and roasted to perfection. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.

Ropa vieja
Literally to Spanish for “Old Clothes,” this is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, Venezuela, and the Dominican Republic. It is beef braised in a tomato sauce base until it is tender and gently shredded.

Caribbean collards
Long cooked greens punctuated with Yucca and Caribbean spices.

Roasted cauliflower & cubanelle peppers
Fresh vegetables roasted at the store. The Cubanelle, also known as “Cuban pepper”, is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic and Puerto Rico. This pepper is on the lower end of the heat scale measured in scoville units. Measuring in at about 1000 on the scoville scale, it is more sweet than spicy as compared to a jalapeño.

Sauteed cabbage with okra, tomatoes, and peanuts
Fresh, sautéed cabbage with okra, tomatoes, and peanuts.