Good grub

Unfortunately, dear readers the Clarion Content's crack correspondent failed to grab a photo of this resplendent meal. It was a terrific combination for the short days that make up the dark, cold depths of Winter. Perhaps, we will be able to lean on our sources for a recipe or a redo.

When the winds are howling, the fireplace is roaring and all you want to do is bundle up, you can't eat much better than this. The main attraction was a delightful turkey and dumplings pairing. Succulent and moist, it had a perfect texture and a hearty, sustaining warmth. It filled up a cold belly just right. The sides accompanying it were wonderful meshes of flavors. The first was a delicious puree of butternut squash with maple syrup and brandy. The second was spinach emulsified in butter with razor thinly slices of fresh garlic, all tossed in apple cider vinegar, a very inventive contrast of flavors.

The whole plate was a unity was beautiful winter colors of brown, orange and green. The strong savory flavor of the turkey dumplings was finely balanced by the sweet squash dish and offset again in a another direction by the distinctive spinach side.

It was another wonderful local meal by a Durham chef.