savor —36 hours in hillsborough The menu - a collaboration led by Eric Gephart, culinary instruc-tor by day and professional chef and owner of Gephart Catering, along with Matt Fox of LaPlace by night - underscored the eclectic blend of food styles found in downtown Hillsborough. The chefs enticed colleagues Claudia Salvadore Tolan of Antonia’s Italian Eatery, Mick and Kate Carroll of Radius Pizzeria and Matthew Shepherd of Matthew’s Chocolates to prepare their signature dishes. While Hillsborough has long been known for its historic elegance, literary traditions and scenic beauty, it has quickly emerged as a dining destination with an extraordinary variety of options all within three blocks of the town’s center and minutes driving from hubs in Raleigh, Durham and Chapel Hill. This town’s culinary scene has attracted chefs and restaurateurs who appreciate the value of sharing resources and the importance of building relationships with their customers, and among them-selves as well. “The relationship between all the restaurants in Hillsborough is supportive and celebrative,” says Kate Carroll of Radius, which she co-owns with her husband Mick. “We are all proud to be part of this community and we’re proud of each restaurant’s and food shop offerings.” From the rolling hills to the sprawling meadows, Hillsborough is surrounded by numerous farms — from which local restaurants take full advantage. Radius sources most of its food products from Walker Farm, Hurtgen Meadows Farm, Fickle Creek Farm, Roland Walters, Rogers Cattle Co. and Firsthand Foods, all within a 50-mile radius of the restaurant that takes its name from this symbiotic trend. For this table-to-farm spread, the Carrolls augmented their Above: In front of a relic tobacco barn, the tablescape features VIETRI pottery, glassware and linens and antique furnishings from Fetch Antiques and Interiors. Opposite clockwise: North Carolina swordfish salad in VIETRI’s Incanto white lace medium serving bowl, and The Cyclist pizza on VIETRI’s Bellezza white handled rectangular platter, Radius Pizzeria. Grilled vegetable antipasta on VIETRI’s Lastra white handled rectangular platter, Antonia’s Italian Eatery. 82 WBM may 2014
Wrightsville Beach Magazine May 2014
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