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Brinner at Marketplace

BRINNER (Breakfast for Dinner) AT MARKETPLACE

April 24th, 2021

5:00 pm – 9:30 pm

MENU

DURHAM MARKET

Scrambled eggs with cheddar cheese (v, gf, egg, milk, soy,)

Poached salmon (fish, gf) Lemon butter sauce (gf, milk)

Asparagus (v+, gf, soy)

Bull City Sausage gravy (wheat, milk) and biscuits (wheat, milk, soy)

Hillsboro Rd Home fries (soy, v+, gf)

Boiled eggs (v, gf. Egg)

Departments:

Climate Conscious Dining Dinner
Earth Day-April 22nd, 2021
Marketplace
5pm-9:30pm

What does climate conscious dining mean?

Local - low food miles!

Real Food - not highly processed or packaged!

Organic - low chemical impact on the soil!

Plant Forward - fill your plate with plant-based foods!

MENU

1892 Grille

Local grilled Hamburger (gf, Halal w/o bun)

Beyond burgers (v+, gf)

Local grilled Chicken breast (gf, Halal)

Grilled Mahi Mahi (gf, fish) with spicy local spring cabbage slaw(v+,gf)

Onion Rings (v+, wheat, soy, milk)

Harvest

Not quite Beef and Broccoli (v+, soy, wheat)

Departments:
LDOC

In celebration of LDOC (4/23) several Duke Dining locations are offering special menu items and pricing. Specials are available on LDOC, only. Please see below for participating locations and the food truck schedule.

Marketplace-$4.99

Lunch: spicy fried chicken sandwich served with a side item at the 1892 Grille station

JB’s Roasts & Chops- $10

Departments:

Our annual customer appreciation cruise-themed dinner might look a bit different this year, but we still have a great menu in store for you! Each day we will focus on a different country/region, bringing to you the authentic flavors of each destination!

Marketplace Customer Appreciation Cruise-Around-The-World Week 
April 13th-16th
5:00pm-9:30pm

MENU:

TUESDAY, 4/13: BAHAMAS 

CUCINA

Grilled Mahi Mahi Bahamian Style (Fish, GF)

Chicken Santiago (drumsticks) with Calypso Sauce (Milk, soy, garlic, egg, GF)

Fried Plantains (soy, GF,) (V+)

Braised cabbage (V, GF, Milk)

Yucca Fries with Pickled Red Onion (V+, Soy, GF)

Pigeon Peas and Rice (V+, GF)

Departments:
Women's History Month Dinner

In honor of National Women's History Month the Marketplace team has created a menu that is a collection of recipes from a variety of women's suffrage cookbooks. The cookbooks were created as both a fundraising and political tool, but also provided a powerful voice communicating to women not only about food and the ideals of home and family life, but also about women's right to vote. Please note that the menu items below list the names of the historical women that created them.

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Dynamite Dining Devil

Introducing our “Dynamite Dining Devil” program where each week we will feature a Duke Dining employee recognized for going above and beyond in the workplace. This week’s “Dynamite Dining Devil” is Residential Dining Sous Chef, James Prince!

Departments:

MARKETPLACE

WEDNESDAY, FEBRUARY 17TH, 2021

5PM-9:30PM

 

MENU

(V-Vegetarian, V+-Vegan, GF-Made-without-Gluten)

DURHAM MARKET

Southern Fried Chicken (EGG, MILK, SOY, WHEAT, GLUTEN)

Fried Catfish (EGG, MILK, SOY, WHEAT, FISH, GLUTEN)

Pinto Beans (GF) (V+)

Collard Greens with smoked turkey (GF)

Mac and Cheese (WHEAT, GLUTEN, MILK) (V)

Seasoned Corn (SOY) (V+)

Cole Slaw (GF) (V) (EGG, SOY)

Tartar Sauce (V) (MILK, EGG, SOY)

Jalapeno Cornbread (WHEAT, EGGS, MILK, SOY) (V)

LEAF AND LADLE

Brunswick Stew (GF)

Vegan Gumbo (WHEAT) (V+)

Traditional Salad Bar

Red skin Potato Salad (GF) (SOY, EGG) (V)

Departments:
MLK

 

Please join us as we celebrate Martin Luther King Jr. with a dedicated menu of some of the Reverend's favorite foods.

Marketplace
Monday, January 18th, 2021
5pm-9:30pm

Menu (served at the Durham Market station):

Fried Chicken (wheat, milk, egg, soy)

Country-Style Steak (wheat) and Gravy

White Rice (v) (wheat, milk)

Mac and Cheese (v) (wheat, milk)

Black Eyed-Peas (v, gf)

Southern-Style Green Beans (v,gf) (soy)

Departments:
Blog Author:
Todd Dumke, Marketplace Executive Sous Chef
Backyard Burger

THE BACKYARD BURGER

Rarely, if ever, can you buy a burger that is better than the one from your own backyard grill. Here are a few tips and a recipe to take your burger making to the next level!

 

Chef's Tips:

1) Use 80% beef 20% fat for the best burger- fat is flavor! The 93% 7% burgers can be very dry and can fall apart easily.

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