Meet Our In-store Tasting Staff

LisaDemoingCoreSound.jpgOur Tasting Team is in stores on the weekends, sampling new, local, and favorite products! Look for them at tables near the front of the store, and don't be shy. They are giving out free samples and answering your questions. We also welcome vendors to our stores - the people who make the cheeses, beers, biscuits, and other foods we sell - so you may see new faces each weekend.

View this weekend's Tasting Schedule here.  

Meet the In-store Tasting Staff:

hollie.jpgHollie came to WSM from the information science community where she performed software demonstrations at national library and information science conferences.  She has been an enthusiastic WSM supporter since moving to Carrboro in 2007.  Hollie is a dedicated "foodie tourist" and enjoys cooking authentic food using local ingredients with her husband, Curt (another WSM worker-owner).

No Rice Cabbage Rolls
Traditional cabbage rolls are typically made with beef and rice.
What I like best about this recipe is how hearty it is without all the
fat and carbs.   This is one of my "go to" comfort foods.  I highly
recommend adding the Lusty Monk Mustard.  It is such a delicious local mustard that packs an almost wasabi-like zing.

• Half package of Plainville Farms Ground Turkey*
• 1 jar of Bubbies Sauerkraut
• 1 cabbage
• 1 jar of Lusty Monk Mustard (optional)

1. Break whole cabbage leaves off cabbage and wash.
2. In a steamer, stem the cabbage leaves from 5 minutes or until leaves are flexible.
3.  Season raw turkey meat as desired.
4. Form turkey meat into 8 equal size balls.
5. Drain Bubbies Sauerkraut.
6. Assemble Cabbage rolls by
    a) Place cabbage leaves cup side up
    b) Add two tablespoons of sauerkraut in each leaf cup
    c) place a turkey ball in the center of each sauerkraut pile
    d) Add two more tablespoons of sauerkraut to each cup
    e) fold cabbage ends around filling
7.  Place rolls in steamer (cabbage flap down) and steam for 30-40 minutes.
8.  Once done, remove from steamer and add Lusty Monk Mustard as desired.

*Half a package of turkey will make 8 cabbage rolls


maryvotta.jpgMary Votta's passion for beautiful, nourishing food was formed by cooking and eating with families from all over the world in the multicultural neighborhood of her childhood (Yonkers, NY). While studying visual arts, graphic design and marketing, Mary supported herself with waitressing, bartending, and catering jobs. In addition, several years of retail experience in wines and specialty foods provided abundant opportunities for trying new products and for studying the historical and cultural significance of food and wine. Working with organic and local products has increased Mary's appreciation and understanding of nutritional concerns and food sensitivities, as well as the goal of sustainable local food systems. Mary enjoys presenting demos as a friendly social setting for trying products and sharing kitchen wisdom. 

Mary's notes on Core Sound Seafood, connecting Carteret and Orange Counties

As someone who supports the local food movement and loves fresh seafood, I'm so pleased that our local food options now include seafood direct from North Carolina fishermen.

Core Sound Seafood began with the goal of connecting independent fishermen of Down East Carteret County to inland NC markets. Most have been fishing all their lives, and many can trace their fishing heritage back four or five generations in this small coastal community. Competition from global markets and rising fuel prices make it increasingly challenging for our state’s independent fishermen to continue a life on the water, and Core Sound Seafood provides a vital connection for them. They bring locally caught, fresh seafood to Weaver Street Market’s customers every Thursday afternoon, right around 4PM. In all three of our stores, we keep it on ice from the moment it arrives, and sell it through the following Monday, if the supply lasts that long. Right now, we’re getting beautiful shrimp, flounder and soft shell crabs – sometimes sea scallops and crabmeat. Here is a tasty shrimp recipe that is easy and so satisfying.

Mediterranean Shrimp and Pasta for 6Core Sound logo.jpg

¼ cup of olive oil
2 cloves of garlic, finely chopped
2 cups of chopped or pureed tomatoes (canned or fresh, when excellent tomatoes are in season)
½ cup dry white wine
½ tsp dried oregano
2 Tbsp capers, rinsed and drained a generous handful of fresh basil leaves, cut in thin strips 1½ - 2 lbs fresh shrimp
1/8 tsp crushed red pepper flakes
¾ lb Bionaturae Chiocciole pasta (or your favorite pasta)
½ lb Valbreso Feta, drained and crumbled (or your favorite feta)

1. Heat half of the oil in a medium saucepan and add garlic. Cook briefly and then add the tomatoes. After just about a minute, add the wine, oregano, capers and half of the basil. Simmer for about 10 minutes, while you peel and devein the shrimp, leaving the tail segment on. Taste for salt, and add if necessary*.
2. Preheat oven to 400°.
3. Heat the remaining oil in a large skillet, and add the shrimp, cooking very briefly and stirring, just until they turn pink. Sprinkle with crushed pepper.
4. Start a large pot of salted water for pasta.
5. Transfer the shrimp and pan juices into a baking dish, top with the feta, and pour the tomato sauce over. Bake at 400° for 10 minutes.
6. Meanwhile, cook the pasta according to package directions and drain. Serve the hot pasta with the shrimp sauce spooned over and topped with the remaining basil.

*I do not add salt to this sauce, because capers and feta are quite salty, but you may feel that a bit of additional salt suits your taste.

I like imported Italian tomatoes for this recipe, especially Pomi strained or chopped tomatoes, or Bionaturae Tomato Puree in the tall jar. When tomatoes are in season, fresh ones work beautifully – blanch and peel first, and then just roughly chop.

This recipe originally came from The New York Times 60-Minute Gourmet, by Pierre Franey, which I believe is out of print now. I’ve been making this dish for years, and have not changed it very much. I owe many quick, happy and easy meals to that wonderful book.


LisaWoodward.jpgLisa Woodward is the Weaver Street Market Demo Coordinator.  She is a trained chef with twenty years of experience performing and arranging demos as well as a background in the organic and natural foods industry. Lisa loves creating new recipes and teaching WSM customers exciting and interesting ways to prepare delicious meals for their family.

Lisa's notes on Bhutanese Red Rice from Lotus Foods

A RED rice?  Yes indeed!  This rice has so many wonderful benefits that you'll make it a new favorite for your family.  This delicious whole grain rice cooks up in 20 minutes and is a nutritional powerhouse boasting high potassium and magnesium.  The nutty flavor and beautiful russet color means it's ideal for any recipe that lets the rice play the leading role.  Here is one of my favorite recipes using this rice that looks as good as it tastes.

Bhutanese Red Rice Salad with Asparagus bhutaneseredrice.jpg
1 cup Bhutanese Red Rice, cooked per directions
2 ribs celery, thinly slivered
2 green onions, thinly sliced
1/2 red pepper, diced
1 small bunch asparagus, tough ends removed, and cut into 1-inch pieces
1 onion, cut into thin slivers
1/2 lb. mushrooms sliced
1/2 cup olive oil plus 3 Tbsp.- divided
3 tbsp white wine vinegar
1 tbsp grainy Dijon mustard
Salt and pepper to taste
1/4 cup pine nuts (toasted, if desired)

1) Place the celery and green onions in a large bowl.
2) Heat 3 Tbsp. olive oil in a saute pan over medium heat and cook the slivered onion and red peppers with the mushrooms 'til they're nicely browned but not burned, then add to the bowl.
3) In the same saute pan, boil two cups of water, then add the asparagus. Cook for one minute, drain and rinse in cold water to stop the cooking. Add to the bowl.
4) Add the cooked rice to the bowl and toss to combine all ingredients.
5) In a small bowl, whisk the oil, vinegar, mustard, salt and pepper, and pour over the rice/vegetable mixture.
6) Taste and adjust seasonings, then add nuts. Serve cold or at room temperature.