He founded Durham’s much-lauded Four Square Restaurant and, before that, served as executive chef at North Carolina’s acclaimed Fearrington House. Now, Ingram has taken over the kitchen at the Restaurant at the Durham, featuring American classics and regional specialties within a boutique hotel.
Stay Local | “Typically in hotel dining, you don’t see a focus on local farmers, but we do that as much as possible. In the fall, it’s a great time for locally sourced cabbages, Brussels sprouts, and late corn. These pair well with game such as venison or wild boar, or with seafood such as tuna, grouper, or halibut.”
Flavor Bomb | “The chicken with melted leek risotto is a menu favorite. We slow-cook the leeks in butter, garlic, and herbs, then add the risotto, which is great at absorbing flavors. Then we finish with some Parmesan cheese, herbs, and a seasonal vegetable like broccoli.”
View From the Top | “The Roof at the Durham, up on the sixth floor, is a wonderful place to hang out and catch views of the city. We’re hosting an Oktoberfest up there the first weekend in October, and we’ll serve traditional German fare like Wiener schnitzel and sauerkraut.”
This article appears in the Fall/Winter 2022 issue of Southbound.