Spoonfed (Raleigh)

Mark Petko photographs Raleigh/Durham/Chapel Hill's culinary scene.

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Guglhupf Cafe | Durham NC | Chef David Alworth | Claudia Kemmet Cooper

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Guglhupf Cafe

2706 Durham-Chapel Hill Blvd.

Durham, NC 27707

919.401.2600

www.guglhupf.com (link)

Authentic domination.  Real, bona fide and true.  Some may know guglhupf as a term describing a type of cake, stemmed from the word kugel meaning “ball” or “globe”.  But if you have paid any culinary attention to the triangle area in the past decade you would know this term describing the Mecca for authentic food and atmosphere, found at the Guglhupf Bakery, Patisserie and Cafe in Durham.  Having opened it’s current location in 1998 as a Bakery and Patisserie, Claudia Kemmet-Cooper founded this German- cuisine influenced business based around her notions of ‘having food act as a measure of one’s hospitality.’  Supplying clientele with quality breads, baked goods and desserts awarded the bakery with many raves in the form of “best of” and “peoples choice” lists.  With the 2004 expansion of the business in the addition of a Cafe, Guglhupf continued its culinary proliferation by offering highly enjoyed breakfasts, brunches and lunches alongside an assortment the usual cafe fare of coffees and desserts.  Now Guglhupf continues to raise the bar by expanding the Cafe’s repertoire to include a dinner service.  ”Our goal is to incorporate elements of the casual dining that takes place in Germany in a “Biergarten” setting by offering sharing plates and small plates to be enjoyed with our carefully chosen list of German wines and beers along with some samples from Austria, Alsace and some more commonly known vineyards from around the globe.”

Heading the kitchen’s new adventure is executive chef David Alworth.  For the last decade David has been involved with many local establishments including Acme Food and Beverage, 411 West Italian Cafe, and as the Chef de Cuisine at Watts Grocery.  Chef Alworth’s menu strives to include local and seasonal ingredients prepared with “a European twist.”  Guglhupf’s head pastry chef, Antonia Manzi continues to expand the restaurants dominion by creating new and interesting desserts along with the continually served classics, such as tortes and pastries.

Seared Yellowfin Tuna w/ local Baby Turnip Puree, sauteed Chanterelles and Lingonberry Sauce

Seared Yellow fin Tuna w/ local Baby Turnip Puree, sauteed Chanterelles and Lingonberry Sauce

Local Herb Roasted Chicken w/ Potato-Leek Gratin, Brussel Sprouts and pan juices

Local Herb Roasted Chicken w/ Potato-Leek Gratin, Brussel Sprouts and pan juices

Slow Braised Short Ribs w/ Potato dumplings, local Shitake mushrooms, Carrots and Pearl onions

Slow Braised Short Ribs w/ Potato dumplings, local Shitake mushrooms, Carrots and Pearl onions

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Pepper Crusted Tuna w/ Fall Root Vegetable Medley and Baby Bok Choy

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Black Forest Torte w/ Bing Cherry Compote, White Chocolate kirsch infused cream and bittersweet chocolate sauce

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Pumpkin Tiramisu of Grand Marnier Ladyfingers layered with pumpkin cream & cubed pumpkin in spiced syrup.

All images and words © Mark Petko Photography

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December 1st, 2009 at 7:51 am