Marco Shaw of Fife in Portland, OR recruited for Eno Restaurant & Market in Durham, NC [May 15, 2009, Durham, NC –] Marco Shaw, one of the country’s most respected farm-to-table chefs, has joined Eno Restaurant & Market as the Chef. Farmer and restaurateur Richard Holcomb of Coon Rock Farm and Zely & Ritz restaurant, along with partners Jamie DeMent and Zely & Ritz chef Sarig Agasi will open Eno Restaurant & Market in Durham, NC in Fall 2009. Owner Richard Holcomb announced the news today, saying “Marco cooks beautifully and shares our culinary conscience; we’re honored to have Marco Shaw on board – a talented chef with a real understanding and appreciation for farming.” Shaw, who is in the process of selling Fife Restaurant and moving to North Carolina for his new role at Eno, expressed his excitement, “Richard and Jamie’s sustainable commitment at Eno Restaurant & Market made this an irresistible next step for me.” DeMent spoke admiringly about Shaw’s cooking at Fife, and suggested “Shaw’s talent in highlighting indigenous American cuisine through local ingredients will be right at home here in North Carolina.” As the chef-owner of Fife Restaurant in Portland, Oregon Shaw was praised for his casual, ingredient-driven menu which he changed daily based on ingredients available within 100 miles, and for his support of Oregon's sustainable agriculture. Gourmet Magazine named Fife one of “America’s Best Farm-to-Table Restaurants” in 2008, and offered, “Chef-owner Marco Shaw’s farm-to-table credentials are outstanding, even for Portland… for eleven months of the year all of the produce, meat, and fish on the menu comes from sustainable or organic regional farms.” Every year since opening in December 2002, The Oregonian featured Fife Restaurant as one of Portland’s “best restaurants.” Throughout Shaw’s culinary career he has been active in his community and in the nation’s farm-to-table movement. In 2006 Shaw represented Portland at Slow Food’s “Terra Madre” in Italy, is a Board Member of Portland’s ‘Plate & Pitchfork’ dinner series – a non-profit supporting sustainable agriculture, and appeared in “The Farm to Table Cookbook: The Art of Eating Locally,” among others. Prior to opening Fife Restaurant, Shaw was the Executive Chef of one of Portland’s most beloved rustic Italian restaurants, Tuscany Grill, and at the former Alligator Pear, also in Portland. In 1998 Shaw moved to Portland to work at Oba Restaurant after working in celebrated restaurants around the country such as Gotham Bar & Grill in New York City and NOLA in New Orleans. Shaw, who is from Washington, DC, lives in Durham, NC with his wife and two young daughters. –Opening Summer 2010– Eno Restaurant & Market North Carolina restaurant to open with farm partner [June 26, 2008, Durham, NC –] Richard Holcomb and Sarig Agasi, the farmer and chef partners of Raleigh’s 4-star restaurant Zely & Ritz have joined forces with Southern food enthusiast Jamie DeMent to bring to life her vision of a farm-to-table restaurant. Eno Restaurant & Market (Rogers Alley, 101 City Hall Plaza, Durham, NC; www.enorestaurantandmarket.com) will open in partnership with Holcomb’s Coon Rock Farm in the 1920’s era Fire Station Building in Durham’s revitalized downtown. Eno’s mission to honor North Carolina will be unmistakable in this North Carolina Historic Registry and LEED certified redevelopment. Combining sustainable ambition, farmer expertise and farm-to-kitchen know-how this unique team may create one of the region’s most faithful farm-to-table restaurants yet. “After working the soil and discovering the sheer bounty produced at Coon Rock Farm, I began dreaming about a restaurant based primarily on this farm; a place where you can enjoy the kind of food we ate as kids, and honor the way it comes to the table -- from neighboring farms,” explained DeMent. A native North Carolinian, DeMent was raised around her family’s farm supply store and developed an interest in organically farmed foods and environmental issues after seeing nearby farms slowly disappear throughout her childhood. Holcomb, who began Coon Rock Farm in 2005 after 20 successful years as a software entrepreneur, is pleased to have a new outlet for his heirloom vegetables and pasture raised meats including chickens (and eggs), pork, lamb, goat and more. Named for the Eno River, which flows through the farm and into the city of Durham, Eno Restaurant & Market will offer a daily menu dictated by Coon Rock Farm’s harvest and the season. The casual ingredient-driven menu will reflect DeMent’s North Carolina heritage and organic farming in North Carolina today. DeMent family recipes featuring farm-fresh items will be mainstays year round, while house-cured bacon, preserved vegetables and fruits, and honey from the farm’s hives will shine in winter. And as DeMent explained, quoting her granddaddy, “the whole animal will be used…everything but the oink,” so diners can expect house made whole hog terrines, pates and sausages. “This is what it’s all about… to plant the crops by hand, then see friendly faces enjoying it months later. It’s that direct connection to the food and the people we share it with that makes this so fulfilling; we hope it will be the same for our customers at Eno,” explained Holcomb. Complementary ingredients from select North Carolina farm partners will also be featured, including cow’s milk cheeses from Chapel Hill Creamery, grass fed beef from Harris Robinette Farm, and fish from North Carolina’s coast. Chef Sarig Agasi, whose farm-driven restaurant Zely & Ritz was named one of the “Top 20 Organic Restaurants in America” by Organic Style, will work closely with Eno’s Chef de Cuisine, lending his keen understanding of how to operate a restaurant kitchen supplied primarily by a single farm, Coon Rock Farm. Eno will bring the farm even closer to the table through their restaurant staff work-share program whereby cooks and servers alike will handpick and nurture vegetables in the garden and livestock in the pasture. As a result, Holcomb and DeMent imagine a more informed conversation between their staff and diners, and ultimately a rare opportunity for Eno patrons to have a very intimate relationship with the farm and the food on their plate. Similarly, a retail market adjacent to the restaurant will bring the farm to the customer, making local, seasonal goods from Coon Rock Farm and their farm partners available for sale on a daily basis. A separate entrance will enable customers to purchase goods from their farm and other farm partners, to pick up their Coon Rock Farm CSA order, or special custom orders. Eno Restaurant & Market will serve lunch and dinner daily, and brunch on the weekends. About Coon Rock Farm Richard Holcomb began Coon Rock Farm in 2005 as a sustainable family farm providing organically grown garden crops and pasture-raised antibiotic and hormone-free chicken, eggs, pigs, lamb and goats. The farm’s 55 acres is nestled along a bend in the Eno River just outside Hillsborough, NC. There, he concentrates on “sustainably and bio-dynamically taking care of the land while letting it take care of us.” The soil is fertilized by the animals through intense rotational grazing, cover cropping, and composting, and no chemical fertilizers, herbicides, or pesticides are used. Already a fixture in residential and restaurant kitchens, Coon Rock Farm produce, meat and eggs are known throughout the Triangle thanks to its’ participation in area farmers markets and Community Supported Agriculture programs. www.coonrockfarm.com About Rogers Alley developer Greenfire Development Greenfire Development is a Durham, North Carolina-based community development company. Its focus is on the revitalization of underutilized and historic inner-city properties. For more information about the company, visit www.greenfiredevelopment.com. Eno Restaurant & Market contact: Jamie DeMent jamie@enorestaurantandmarket.com 919-426-1622 Greenfire contact: Anna Branly abranly@greenfiredevelopment.com 919-667-9770 x 105 or 919-201-6830

Marco Shaw of Fife in Portland, OR

recruited for Eno Restaurant & Market in Durham, NC

[May 15, 2009, Durham, NC –] Marco Shaw, one of the country’s most respected farm-to-table chefs, has joined Eno Restaurant & Market as the Chef. Farmer and restaurateur Richard Holcomb of Coon Rock Farm and Zely & Ritz restaurant, along with partners Jamie DeMent and Zely & Ritz chef Sarig Agasi will open Eno Restaurant & Market in Durham, NC in Fall 2009.

Owner Richard Holcomb announced the news today, saying “Marco cooks beautifully and shares our culinary conscience; we’re honored to have Marco Shaw on board – a talented chef with a real understanding and appreciation for farming.” Shaw, who is in the process of selling Fife Restaurant and moving to North Carolina for his new role at Eno, expressed his excitement, “Richard and Jamie’s sustainable commitment at Eno Restaurant & Market made this an irresistible next step for me.” DeMent spoke admiringly about Shaw’s cooking at Fife, and suggested “Shaw’s talent in highlighting indigenous American cuisine through local ingredients will be right at home here in North Carolina.”

As the chef-owner of Fife Restaurant in Portland, Oregon Shaw was praised for his casual, ingredient-driven menu which he changed daily based on ingredients available within 100 miles, and for his support of Oregon's sustainable agriculture. Gourmet Magazine named Fife one of “America’s Best Farm-to-Table Restaurants” in 2008, and offered, “Chef-owner Marco Shaw’s farm-to-table credentials are outstanding, even for Portland… for eleven months of the year all of the produce, meat, and fish on the menu comes from sustainable or organic regional farms.” Every year since opening in December 2002, The Oregonian featured Fife Restaurant as one of Portland’s “best restaurants.”

Throughout Shaw’s culinary career he has been active in his community and in the nation’s farm-to-table movement. In 2006 Shaw represented Portland at Slow Food’s “Terra Madre” in Italy, is a Board Member of Portland’s ‘Plate & Pitchfork’ dinner series – a non-profit supporting sustainable agriculture, and appeared in “The Farm to Table Cookbook: The Art of Eating Locally,” among others.

Prior to opening Fife Restaurant, Shaw was the Executive Chef of one of Portland’s most beloved rustic Italian restaurants, Tuscany Grill, and at the former Alligator Pear, also in Portland. In 1998 Shaw moved to Portland to work at Oba Restaurant after working in celebrated restaurants around the country such as Gotham Bar & Grill in New York City and NOLA in New Orleans.

Shaw, who is from Washington, DC, lives in Durham, NC with his wife and two young daughters.

–Opening Summer 2010–

Eno

Restaurant & Market

North Carolina restaurant to open with farm partner

[June 26, 2008, Durham, NC –] Richard Holcomb and Sarig Agasi, the farmer and chef partners of Raleigh’s 4-star restaurant Zely & Ritz have joined forces with Southern food enthusiast Jamie DeMent to bring to life her vision of a farm-to-table restaurant. Eno Restaurant & Market (Rogers Alley, 101 City Hall Plaza, Durham, NC; www.enorestaurantandmarket.com) will open in partnership with Holcomb’s Coon Rock Farm in the 1920’s era Fire Station Building in Durham’s revitalized downtown. Eno’s mission to honor North Carolina will be unmistakable in this North Carolina Historic Registry and LEED certified redevelopment. Combining sustainable ambition, farmer expertise and farm-to-kitchen know-how this unique team may create one of the region’s most faithful farm-to-table restaurants yet.

“After working the soil and discovering the sheer bounty produced at Coon Rock Farm, I began dreaming about a restaurant based primarily on this farm; a place where you can enjoy the kind of food we ate as kids, and honor the way it comes to the table -- from neighboring farms,” explained DeMent. A native North Carolinian, DeMent was raised around her family’s farm supply store and developed an interest in organically farmed foods and environmental issues after seeing nearby farms slowly disappear throughout her childhood. Holcomb, who began Coon Rock Farm in 2005 after 20 successful years as a software entrepreneur, is pleased to have a new outlet for his heirloom vegetables and pasture raised meats including chickens (and eggs), pork, lamb, goat and more.

Named for the Eno River, which flows through the farm and into the city of Durham, Eno Restaurant & Market will offer a daily menu dictated by Coon Rock Farm’s harvest and the season. The casual ingredient-driven menu will reflect DeMent’s North Carolina heritage and organic farming in North Carolina today. DeMent family recipes featuring farm-fresh items will be mainstays year round, while house-cured bacon, preserved vegetables and fruits, and honey from the farm’s hives will shine in winter. And as DeMent explained, quoting her granddaddy, “the whole animal will be used…everything but the oink,” so diners can expect house made whole hog terrines, pates and sausages. “This is what it’s all about… to plant the crops by hand, then see friendly faces enjoying it months later. It’s that direct connection to the food and the people we share it with that makes this so fulfilling; we hope it will be the same for our customers at Eno,” explained Holcomb. Complementary ingredients from select North Carolina farm partners will also be featured, including cow’s milk cheeses from Chapel Hill Creamery, grass fed beef from Harris Robinette Farm, and fish from North Carolina’s coast.

Chef Sarig Agasi, whose farm-driven restaurant Zely & Ritz was named one of the “Top 20 Organic Restaurants in America” by Organic Style, will work closely with Eno’s Chef de Cuisine, lending his keen understanding of how to operate a restaurant kitchen supplied primarily by a single farm, Coon Rock Farm.

Eno will bring the farm even closer to the table through their restaurant staff work-share program whereby cooks and servers alike will handpick and nurture vegetables in the garden and livestock in the pasture. As a result, Holcomb and DeMent imagine a more informed conversation between their staff and diners, and ultimately a rare opportunity for Eno patrons to have a very intimate relationship with the farm and the food on their plate.

Similarly, a retail market adjacent to the restaurant will bring the farm to the customer, making local, seasonal goods from Coon Rock Farm and their farm partners available for sale on a daily basis. A separate entrance will enable customers to purchase goods from their farm and other farm partners, to pick up their Coon Rock Farm CSA order, or special custom orders.

Eno Restaurant & Market will serve lunch and dinner daily, and brunch on the weekends.

About Coon Rock Farm

Richard Holcomb began Coon Rock Farm in 2005 as a sustainable family farm providing organically grown garden crops and pasture-raised antibiotic and hormone-free chicken, eggs, pigs, lamb and goats. The farm’s 55 acres is nestled along a bend in the Eno River just outside Hillsborough, NC. There, he concentrates on “sustainably and bio-dynamically taking care of the land while letting it take care of us.” The soil is fertilized by the animals through intense rotational grazing, cover cropping, and composting, and no chemical fertilizers, herbicides, or pesticides are used. Already a fixture in residential and restaurant kitchens, Coon Rock Farm produce, meat and eggs are known throughout the Triangle thanks to its’ participation in area farmers markets and Community Supported Agriculture programs. www.coonrockfarm.com

About Rogers Alley developer Greenfire Development

Greenfire Development is a Durham, North Carolina-based community development company. Its focus is on the revitalization of underutilized and historic inner-city properties. For more information about the company, visit www.greenfiredevelopment.com.

Eno Restaurant & Market contact: Jamie DeMent

jamie@enorestaurantandmarket.com

919-426-1622

Greenfire contact: Anna Branly

abranly@greenfiredevelopment.com

919-667-9770 x 105 or 919-201-6830