Wild Foods Fundraising Dinner
Sunday May 19th, 6-9pm

Come out to enjoy an evening of music and wild edible delights. We’re preparing a fixed plate gourmet feast featuring wild-harvested super nourishing foods from the Piedmont, including wild mushrooms, traditionally processed acorns and a plethora of wild greens and flowers.

$25-50 sliding scale (no one turned away for lack of funds). We will have a limited amount. RSVP encouraged to croatanearthfirst@gmail.com
Vegan and gluten-free options available upon request.

Hosted by Croatan Earth First! Talk to them about making a tax deductible donation. Proceeds go to benefit the fight to prevent hydrofracking in North Carolina.

Saturday April 20th, come to support, come to eat, come to dance to the beat of Samadhi, a contemporary kirtan band, 6:30-8:30pm followed by Project Mastana, Bollywood Fusion, 8:30-10pm, _III_ (DJ), Bollywood Moombahton Trap, 10:30pm-1am.
Browse through an Indian bazaar and adorn yourself with a henna tattoo. Come celebrate change at this joyful, spring festival!

We are so proud of our incredible chef:
Vimala’s restaurateur calls community to speak out about violence against women by Chelsey Dulaney, The Daily Tar Heel, 2 April 2013.
Join us in opposing violence to people of any gender or age.

Thank you for the delicious shout out, Emily!

The Indy’s Best of the Triangle 2013 voting has begun. Cast your vote for your favorite chef, wait staff, outdoor dining venue, innovative menu, desserts, vegetarian friendly, vegan friendly, restaurant with gluten-free options, indian dining, catering, place for a blind date and much more! Thank you for your support!!

Vimala has been visiting family in India and picking up new culinary inspirations to share! She will be returning in the next couple of days. Welcome her home next time you see her. We’ve missed her!
Only a couple of spots are left in her March Indian cooking class. The February class is now full. Learn more on the Classes & Calendar page.

The Indy’s Best of the Triangle 2013 voting has begun. Cast your vote for your favorite restaurants, chefs, (*nudge, nudge*) and much more! Thank you for your support!!

1. Meatless Monday Specials- vegetarian only specials will be served in addition to our regular menu.

2. Game night! Bring your board games, cards, friends and dice starting at 8pm.

Vimala offers almost monthly cooking classes on various aspects of Indian cuisine. Her next class is scheduled for Sunday February 24th 2-5pm and feature all the elements of an Indian curry, including the roasting and grinding of fresh spices, herbs, and bringing it all together. On Sunday March 24th, join Vimala for Indian coastal cuisine, using coconut as the base for a curry sauce as well as a coconut milk based rice pudding. This class will be vegan and gluten-free. Cost is $65 per class. Reserve your space(s), specifying which class(es) by emailing vimala@curryblossom.com. Look forward to seeing you there!

The Indy’s Best of the Triangle 2013 voting has begun. Cast your vote for your favorite restaurants and much more!

Upcoming Indian Cooking Classes

Vimala offers almost monthly cooking classes on various aspects of Indian cuisine. Her next class is scheduled for Sunday February 24th 2-5pm and feature all the elements of an Indian curry, including the roasting and grinding of fresh spices, herbs, and bringing it all together. On Sunday March 24th, join Vimala for Indian coastal cuisine, using coconut as the base for a curry sauce as well as a coconut milk based rice pudding. This class will be vegan and gluten-free. Cost is $65 per class. Reserve your space(s), specifying which date, by emailing vimala@curryblossom.com. Look forward to seeing you there!

Vimala’s Curryblossom Cafe is seeking more employees to help serve our community healthy, delicious food. We’re looking for team players who see what needs to be done in the kitchen and can take initiative. Our restaurant is both a very busy, fast-paced business and a warm, hospitable community space. Knowledge of food is important. You must be available to work on Friday and Saturday evenings.

To apply, fill out our application. Application required. We encourage (but don’t require) a resume and cover letter or a page telling us more about who you are and what you’re passionate about.

The best times to come and talk to someone as you drop off your application at 431 W. Franklin St. in the Courtyard in Chapel Hill are 11am-3pm or 9:30-10pm Tuesday through Friday. If you’d just like to drop off your application 5-6pm is also a good time.

We believe we grow our community by engaging intentionally in the farm to fork process and living our vision of creative resiliency. We seek to bring our community together with love, warmth and hospitality over delicious, healthy food. We prioritize worker, environmental, and social justice; accessibility through affordability; and sustainability at every level. We believe in living wages for all workers. At our restaurant we pay $10 an hour plus tips. We are exploring creative ways to partner with local health care practitioners and we are working towards offering benefits to our workers.

Our producers are local, our investors local, and our long-term goals are about transforming the local economy. We strive to source our produce and meat from nearby family farms; organize our workplace around joy and liberation; honor the land and our relationship to it; be an incubator for artists; and practice interdependence with other organizations and small businesses who share our values.

Criteria we consider in hiring:
1. Passion for what we are doing (our mission and vision).
2. Teachability and openness.
3. Strong listening and communication skills.
4. Honesty about limitations and eagerness to grow.
5. Good work ethic.
6. Speed in the kitchen and on the floor.
7. Experience and familiarity with restaurant business.
8. Team spirit.
9. Initiative and resourcefulness (an ability to perceive need and
take action).
10. Ability to work cheerfully and adaptively under pressure.
11. Multilinguality.
12. Warmth, friendliness, and fully embodied hospitality.
13. Commitment to an empowered workforce, a just, safe, and engaging
workplace.
14. Commitment to quality, and the success and well being of the
entire team and the business.
15. Commitment to food justice, sustainability, and land stewardship.
16. Commitment to social, racial, environmental and economic justice for all.
17. People we want to be around for the rest of our lives.
18. Willingness to be sanitary and compliant with safe food handling practices.