Discovering NC Agriculture is a year-long series focusing on twelve N.C. grown, raised, caught, and made commodities. Tune in each month to see how an N.C. commodity is grown, harvested, packed for consumer use and more. Learn nutritional value, find fun recipes to try, hear from local chefs who use that product, and other unique commodity facts throughout the series. We look forward to helping you better understand some of our N.C. commodities and how they impact your everyday lives!
While muscadine grapes are known to be used in wines or eaten off the vine, chefs across the state and beyond enjoy dressing them up in a variety of entrees and desserts. Chef Jake Wolf with Empire Eats in Raleigh says that muscadines not only offer a unique twist due to their seasonality and flavor, but also their color and versatility.
Growing up in a family of cooks, Wolf has always enjoyed cooking with a variety of products. “My grandma was one of the best cooks I’ve ever known, and I learned a lot by cooking alongside her throughout my childhood,” he said. “In later years, my father took a sabbatical from the tennis world and opened a restaurant with my aunt, called Lobos, wolf in Spanish, a nod to their Texas upbringing.” In high school, Wolf worked at the Pinehurst Members Club, where he learned more about life as a chef. This experience ultimately led him to the Culinary Institute of America. “After receiving my culinary education, I worked my way through kitchens across the world, including in Germany, before my wife and I settled down in Raleigh,” he said. Prior to his current position with Empire Eats, Wolf was the owner and head chef at Capital Club 16 in Raleigh for fourteen years.
Empire Eats is a group encompassing eight popular restaurants in Raleigh, as well as a food truck & catering company that features the most popular items collectively from those menus. The Raleigh Times Bar, Morning Times Raleigh, Raleigh Times Pizza, Gravy the Restaurant, Sitti Restaurant, Mecca Raleigh, and The Pit Authentic BBQ all fall under the Empire Eats umbrella. “In my current role as company chef of Empire Eats, alongside Chef Greg Poole, I get to train the Empire tried and true classics, work on seasonal menus, and maintain quality control,” Wolf said. All eight restaurants utilize local ingredients from farmers across the state, including pork, sweet potatoes, striped bass, mushrooms, local breads, and peaches. “All of us love using local ingredients for many reasons,” Wolf said. “(1) We get to know the people behind the products and see their passion for growing food. (2) The products are super fresh, often picked the same day as delivery, and full of flavor. (3) It supports the community and brings everything full circle, from farm to table.” One of the local products each chef uses in a variety of ways is muscadine grapes!
“Muscadines are a fun product to use because they add a seasonal, unique flavor to any dish,” Wolf said. “People seek out seasonal flavors, much like peaches or figs, so muscadines allow us to utilize that public interest in unexpected and delicious ways.” The Empire Eats team uses muscadines in a variety of ways, including sauces, cocktails and fruit salad. One of Chef Wolf’s favorite ways to use them is in a compote or chutney that accompanies a pork chop or wild game. “It’s a super simple way to add sweet flavor into a strong dish,” he said. “All it takes is the muscadines, a little onion, apple cider vinegar, and sugar.” Chef Wolf has generously shared his Muscadine Compote recipe with us, so you can try it at home on your favorite dishes! That recipe can be found at the end of this post.
All the chefs at Empire Eats, including Chef Wolf, enjoy using local products because of the community support and local flavor they provide. Dishes from these chefs can be enjoyed in person at the restaurants in Raleigh, or at community events across the state. “The Empire Eats Food Truck is a way that we bring our best dishes, or most popular dishes, from the restaurant to customers across the state,” Wolf said. “The truck can also be hired to cater personal events, such as parties, work events and weddings.” Check out the Empire Eats Catering website and social media pages for food truck events in your area.
We are so proud of the Empire Eats team and all that they are doing to utilize local NC Agriculture ingredients. Chef Wolf and his team bring agriculture full circle each and every day by servicing customers in their restaurants. Plan a trip this year with your friends and/or family to enjoy some of their dishes and enjoy the flavors of North Carolina!
Simple Muscadine Grape Compote Recipe
From Chef Jake Wolf of Empire Eats
Ingredients:
- 4 cups Muscadine Grapes, quartered to remove seeds
- 4 tablespoons sugar
- 4 tablespoons water
- 3 tablespoons lemon juice
- Zest from one lemon
- 1 tablespoon honey
- 2 Star Anise
Instructions:
- Pulse all ingredients in a blender or leave chunky.
- Add all ingredients and bring to a simmer for 20 minutes.
- Discard the star anise and cool.
- Compote will thicken as it cools.
- Enjoy with pork roast, wild game or biscuits!