TableScape

06/25/2026

USA🇺🇸

Match night at Di Fara! 🇺🇸⚽️ USA takes on Turkey tonight at 10 PM, and we’re staying open until the final whistle.

🔊 Sound will be ON, TVs are ready, the bar is set, and the kitchen is fired up.

Grab your crew, throw on your USA gear, and come cheer on Team USA with us! 🍕🍻

06/25/2026

Prosecco Lemon Slush- see recipe

Similar to the Italian cocktail sgroppino, which calls for a scoop of lemon sorbet, this recipe instead freezes Prosecco and Meyer lemon juice for a fresher taste and a cooling dessert. The slushy concoction makes a refreshing finish to a meal, and, topped with raspberries (and more Prosecco, if you wish), it looks festive, sort of like pink lemonade for grown-ups. Best of all, it stays fresh-tasting for several days, and never freezes completely solid.🥄

INGREDIENTS

Yield: 4 servings
1 cup chilled Prosecco, plus more to finish
1 cup Meyer (or other) lemon juice
1 teaspoon grated Meyer (or other) lemon zest
½ cup granulated sugar
Raspberries, for garnish

PREPARATION

Step 1
Stir together the Prosecco, lemon juice, lemon zest and sugar in a small, chilled stainless-steel mixing bowl until the sugar dissolves. Place the bowl in the freezer, stirring every 15 minutes or so, until the mixture is semifrozen and slushy, about 2 to 3 hours. It will not freeze to rock hard, even if left overnight.

Step 2
To serve, divide mixture across four wine glasses or small bowls. Top with berries. For the ultimate slushy consistency, add 2 tablespoons cold Prosecco to each just before serving.

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06/24/2026

Big shout out to our newest top fans! 💎

Joey Cavanaugh
Ellen Cavanaugh

06/24/2026

At the Kitchen tonight!

06/24/2026

Your next favorite salad spot in Cary just found you. 🍓

Our writer, David McCreary, scouted Pastrami Tom’s Deli & Grill on W. Chatham St., and the Strawberry Feta Salad is their most popular made-to-order salad for a reason. NC strawberries, blueberries, feta, candied pecans, and balsamic vinaigrette all in one bowl.

We featured it in our Fresh Spin on Salad roundup in the June/July issue, and trust us: This one needs to be on your summer lunch rotation in Cary.

Find the full feature at the link below .

https://www.carymagazine.com/food-and-dining/a-fresh-spin-on-salad/

06/24/2026

Light and bright, vibrant and punchy, ceviche involves marinating raw seafood in citrus juice until it becomes opaque and toothsome. You’ll find many variations of the dish in coastal Latin America, made with ingredients such as coconut milk, ketchup, and green olives. The colorful rendition we are most familiar with is one style popular in Mexico. Still, if you leave out the tomatoes, cucumber, and avocado, you’ll get a dish that’s common in Peru, the birthplace of ceviche. Whatever version you enjoy, start with fish that’s as fresh as possible; ask your fishmonger what’s best for ceviche that day.

Here is our go-to ingredient list:

1 pound very fresh, firm fish, such as bass, snapper, or fluke, skin removed, cut into ½-inch pieces. Shrimp, scallops and crab work well also.

Salt

½ cup fresh lime juice (from 4 juicy limes)

2 medium tomatoes, cut into ½-inch pieces

2 Persian or mini seedless cucumbers, cut into
¼-inch pieces

¼ medium red onion, coarsely chopped and rinsed under cold water

2 jalapeños, seeded and finely chopped
1 large avocado

¼ cup chopped cilantro leaves and tender stems
Tortilla, plantain, or sweet potato chips; tostadas; or Saltines, for serving.🥄
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06/22/2026

At last it’s here, National limoncello day. A sweet, tart, lemon-based liqueur, limoncello is a favorite drink on the Amalfi Coast. That’s where it was born, thanks to the sheer wealth of lemons that grow in this coastal region south of Naples. Citrus from Capri, Amalfi, and Sorrento is beloved across Italy: uniquely sweet, fragrant lemons and oranges that grow in terraced orchards along steep cliffs overlooking the sea. The fruit thrives in the area’s warm sun and ocean breezes, and lemons adorn ceramics, table linens, and signs around the region—not to mention showing up in pastas, salads, desserts, and, yes, cocktails.

There are some suggestions that limoncello existed since the Medieval times when it was enjoyed by local farmers and fishermen in Amalfi who drank it to ward off the cold. Others maintain limoncello was invented by monks as monasteries in Italy have played an important role in the distillation and producing various liquors. Some claim limoncello was invented a century ago in Capri which is, of course, disputed by others in Sorrento. The true origin of limoncello may be lost in the mists of time and blended with legends and traditions.🥄
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06/22/2026

Recipe included:
Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.🥄
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INGREDIENTS
Yield:
8 cups
FOR THE DRESSING

⅓ cup olive oil
¼ cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
FOR THE SALAD

3 plum tomatoes, cored, seeded if desired, and diced
½ red onion, finely diced (about ¾ cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving

06/21/2026

Happy Fathers Day, from all of us at TableScape🥄
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06/20/2026