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Prepare for Landing

(10/22/09 8:00am)

 At first glance, Matt Duquette’s punk rock-inspired exhibition, Prepare for Landing, is merely a chaotic jumble of media. Paint splatters and coffee stains casually dot the pictures’ surfaces; a medley of newspaper clippings, Post-it notes, sketches and Google maps project past the canvases. Yet, upon closer inspection, the haunting images are far more social, illustrating precise moments in time with a gritty immediacy.



Restaurant Eden

(09/03/09 9:37am)

Fans of the now-closed George’s Garage can find solace in executive chef Adam Smith’s newest endeavor, Restaurant Eden. Located only 10 minutes off campus, Eden features the same simple but smart cuisine as George’s—with an added twist. The all-American comfort food possesses a distinct Northern Californian flair, especially present in the many seafood offerings such as fried catfish, pan-seared trout and red snapper. Entrees are prepared from locally farmed produce, and the menu shifts and changes with the season to reflect the very best ingredients on the market. Hidden from the main road behind an office building complex, Eden does not boast easy accessibility. Once inside, however, patrons are treated to a classy, inviting atmosphere. Wall-length windows let in white lights from an outdoor patio, and the glossy wooden bar and open-air kitchen lend a modern look to the elegant ambiance. For the most part, the food is equally impressive. The appetizers are almost almost all seafood, with portions large enough for two. Highlights include calamari flash-fried with lemon zest and creamy Carolina crab fondue served with flaky sundried tomato tortillas. As far as entrees go, seafood is again the clear favorite. The pan-fried red snapper features a unique firm texture and a sharp, almost overbearing herb flavor. The chef also spiced up other home-cooked favorites such as pan-seared trout laden with toasted almond butter, and traditional shrimp and grits seasoned with pungent horseradish. Seafood aside, Eden also serves steak, pork, poultry and pasta, ranging from local delights like Carolina BBQ ribs to simple comfort foods like chicken pot pie. The delightful peppery tang of the juicy chile-rubbed pork makes this dish one of the chef’s specialties. Sides of rich mashed sweet potatoes and glazed apples are likewise satisfying. Even the accompanying vegetable sides are noteworthy, as they are determined by the local farmers’ markets three best produce selections. When dining at Eden, leave room for dessert since the restaurant’s chefs save the best for last. Classics such as strawberry shortcake and cheesecake are sure to satisfy anyone’s sweet tooth. But the delectable chocolate Godiva torte, accompanied by raspberry ice cream and a piece of homemade caramelized sugar candy dotted with broken espresso beans, would have Adam and Eve asking for seconds.




ARTS BRIEFS

(04/16/09 7:00am)

The locally inspired Durham Art Walk is a celebration of unconventionality. This weekend, unexpected downtown spaces and businesses will open their doors to the public and showcase the works of over 300 artists. Tours are self-guided, allowing participants to reflect upon the art, chat with artists and listen to live music at their leisure.





Master of Puppets

(02/26/09 9:00am)

Award-winning puppeteer Basil Twist knows how to enchant an audience. Following eight original productions, Twist's next project is designing the puppet and set for the Department of Theater Studies' Exit the King, directed by Ellen Hemphill, Assistant Professor of the Practice and Director of Undergraduate Studies.








Theater Studies, Hoof 'n' Horn join for haunting Todd

(10/23/08 4:00am)

Sweeney Todd: The Demon Barber of Fleet Street doesn't start with a bang. Instead, a high-pitched, piercing screech immediately sets the dark tone of the musical. Despite some comical moments and light-hearted aspects, the haunting mood persists throughout the show as viewers become enveloped in the progressive madness of Sweeney Todd.