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Celebrating Martin Luther King, Jr.

“Faith is taking the first step even when you don’t see the whole staircase.”
  Martin Luther King, Jr.

We're celebrating Martin Luther King, Jr. with a menu tribute at Durham Market for lunch on Monday, January 21st, 2019!

- Carved Ham

-Fried chicken

-Cornbread

-Collard Greens

-Black Eyed Peas

- Pickled Pigs Feet

 

Departments:
Chef's Chatter Series

Get to know your chefs and learn something new; Enjoy a bite of something good, too!

Celebrate National Oatmeal Month and chat with Marketplace Executive Chef Mark Turner! Try a sampling of steel cut oat risotto made with butternut squash and kale! 

1/15/2018
Marketplace
5pm-7pm

Featured Recipe:

Steel-Cut Oat “Risotto” with Butternut Squash and Kale

This hearty risotto is made with steel-cut oats instead of rice. It’s thick, creamy and rich like regular risotto, but with extra texture and nutty flavor, thanks to the oats. 
 

Recipe yields 4 generous or 6 more modest servings.

Departments:
Taste of Disney Dinner

Join us for a Disney-filled evening full of Disney themed dishes, characters and decor at the Taste of Disney Dinner! 

Wednesday, 1/23
Marketplace
5:00pm-9:00pm

MENU:

1892 GRILLE: 100 Acre Woods (Winnie the Poo)

-Dry Rubbed Pork Spare Ribs with Honey Glaze

-Bouncy Vegetarian Tigger Tots

-Eeyore’s Favorite Loaded Cheese Fries

- Piglets in A Blanket

Departments:
AMCO-Image The Chef's Kitchen-logo

A new menu has "popped up" at The Chef's Kitchen!
AMCO is a build-your-own American comfort food concept and will be at The Chef's Kitchen through 2/15.

Check out the menu below:

 

AMCO: American Comfort Food @ The Chef’s Kitchen

Departments:

Join us for our next Chew on This event which will take place at both Marketplace and the Brodhead Center!  Tealaxation is back and part of this event as well as other wellness components by the Student Wellness Center and Duke Recreation, so get ready to create your own tea blends and learn about how tea can affect our physical, mental and environmental health! 

"Chew on This" is a new collaborative event brought to you by Duke Dining and Duke Nutrition Services where we look at how the food we choose affects our physical, mental and environmental health.

Monday, 12/10
Marketplace: 9am-11am
Brodhead Center: 11:30am-1:30pm

Chew on This-December
Departments:
Winter Wonderland-Image

Winter Holiday Menu

Wednesday, December 5th 2018

 

Hot Apple Cider Station @ Entrance of Marketplace

 

Hors D’ Oeuvres

Vegan English cucumber cups with winter quinoa salad

Spanakopita

Holiday cheese straws

 

Penne

Departments:
Thanksgiving at The Commons Steakhouse Commons Steakhouse Logo

Join us for a special Thanksgiving experience at The Commons Steakhouse!

Thursday, November 22, 2018

11am-3pm

$14.25 per person

 

Departments:

CHEW ON THIS:
Thursday, November 8, 2018
9am-11am @ Marketplace

DID YOU KNOW...

that choosing to include more plant based foods in your diet will help increase your 
total fiber intake?

that ongoing research suggests that high intakes of fruits, vegetables, fish, and whole grains may 
reduce the risk of depression?

that adopting a mostly plant-based diet is one of the most effective things you can do to reduce your carbon footprint?

Departments:
Thanksgiving Dinner at Marketplace

 

Join us for our annual Thanksgiving themed dinner at Marketplace!

Wednesday, 11/14
Marketplace
5pm-9pm

MENU:

WOOD FIRED

A selection of House Made Jalapeno Cornbread, Cheddar Biscuits, Baguettes, Garlic Oregano Dinner Rolls, Honey Wheat Rolls, Multigrain Rolls, Pumpernickels, Wheat Dinner Rolls, White Rolls, Brioche Twists, Wood Fired Rosemary & Sundried Tomato Focaccia accompanied with Sweet Cream Whipped Honey and Flavored Oils

LEAF & LADLE

Departments:
Chef's Chatter Series

Get to know your chefs and learn something new; Enjoy a bite of something good, too!

Celebrate National Pepper Month and chat with Marketplace Executive Sous Chef Todd Dumke while sampling a variety of pepper jellies and dipping sauces! 

11/6/2018
Marketplace
5pm-7pm

Featured Recipes:

Ancho Chile Sauce

Yield 1.5 cups

5 dried Ancho chilies

1 TBS vegetable oil

1 c chopped onion

4 cloves garlic, chopped

1 Roma tomato, chopped

2 Tbs red wine vinegar

1 tsp cumin

1 Tbs oregano

Departments: