Food news roundup

Andrea Weigl in The News & Observer (Raleigh, N.C.) today gives us the news that David Mao, chef and co-owner of The Duck & Dumpling in Raleigh has retired. Mao got into cooking when his family ran restaurants in Vietnam. A Raleigh resident, who had gotten to know Mao and his food while serving in the Army during the Vietnam War, helped Mao to leave the country in the early 1970s. Asian food was still new to Raleigh residents then, so Mao opened a traditional Chinese restaurant, Mandarin House, in Cameron Village. He served moo goo gai pan, egg drop soup and other Americanized Chinese recipes for about 25 years. Then, as Mao told me a few years ago, he decided it was time to cook the kind of food he had always wanted to prepare. The Duck & Dumpling was the delightful result. The column I wrote with more about Mao is here. I’ll be interested to see what the new chef devises, as long as he keeps those dumplings and that great sea bass dish that I have to stop myself from ordering every single time. And I wish Mao every happiness in the next stage of his life. The N&O story is here.

The Charlotte (N.C.) Observer has a story on a woman who has built a simple message – cook and eat with your family – into a big business. Learn about it here.

There’s a connection between a participant in TLC’s “Ultimate Cake Off” show and the Wilmington, N.C. Azalea Festival. Find out what it is in Liz Biro’s blog at The Wilmington Star, here.

I love winter greens, especially kale, and I try to persuade those less fond of the assertively flavored leafys that they aren’t green monsters. The Dallas Morning News has some intriguing recipes using kale as a pesto base. Read about them here.

My scores on the Wii ski jump game are impressive, but since I’m not at the Olympics this year, I’ll just eat. The Vancouver Sun offers  “Top 25 treats for a foodie in Vancouver,” including a Bulgarian savory pie. Get your gold medal in snarfing by going here.