Skip navigation

We're having a SALE!

May 13, 2011

We're having a SALE! 
WINE
  • Turley Zin and Petite Sirah from the Hayne Vineyard 30% off 
  • all red Burgundy 25% off 
  • all German and Austrian wine 20% off 
  • all Huet Vouvrays 20% off The Loire’s Greatest white wine estate is biodynamic, too! 
  • 2008 Brundlmayer Gruner Veltliner regularly $25.99/$18.99 on sale Austria’s greatest winemaker 
  • 2008 Domaine de la Tournelle Uva Arbosiana regularly $23.99/$16.99 on sale  light, refreshing summer red terriffic chilled  
  • 2009 Domaine d’Aupilhac Lou Maset regularly $17.99/$13.99 on sale perfect Mediterranean red 
  • all U.S. reds 25% off Check out all the blockbuster stuff
  • 2009 Domaine Dupueble Beaujolais regularly $17.99/$13.99 on sale 
  • 2008 Chateau Thivin Cote de Brouilly regularly $22.99/$16.99 on sale  
  OTHER DELICIOUS THINGS 
  • Spanish Pimenton 50% off 
  • Imported pastas 20% off 
  • Tunisian hand-rolled couscous $5.99 on sale 
  • Magnolia Oolong  and Puttabong Darjeeling teas (brewed hot or loose leaf to take home) 50% off
INEDIBLES
  • Bodum electric kettles 40% off
  •  all cookbooks and food magazines 15% off
  • Yama coffee vacuum pots 50% off
  • Bonmac ceramic coffee drippers 60% off

News @ 3



Matt SouzaOur cafe boss, Matt Souza, has been honing a special espresso drink of his own creation.  You can come try the Supergrass tomorrow from 8AM-4PM while he's behind the La Marzocco. 

We all love the Farmhand Foods Sausage Wagon and their visits to 3CUPS (next one is 5/19/11), but now you aren't limited to the alternate-Thursday appearances of the Wagon to enjoy their delicious products.  We've got their sausages available for sale in our cooler for you to cook at home.

  Upcoming Events

 
 
Beaujolais Just drop by!A Very Reverent Analysis of Gamay
Sat, May 14, 1-3pm
FREE!

  We are pouring ten absolutely great wines from our favorite domaines in Beaujolais. Admission is free, if you don't tally the residual cost (cases, plane tickets, meals, bicycle rentals) of becoming obsessed with this special region and its wines.  

The best Beaujolais still appeals for basic reasons. It tastes great in all seasons, particularly right now, served cellar temperature with lighter meals on warm evenings. It enlivens like few other wines. It makes us want to talk and eat. Even more than we usually want to talk and eat. Follow this link to read more and see the wines.

 

 


Just drop by!Awesome burgers & wine @ 3CUPS
Castile y Leon burger: lamb with chickpea spread and sauteed cabbage and chickpeasSun, May 15, 4-6pm
[a la carte]

3CUPS resident Jay Murrie contributed prose to Jeff Bramwell's beautiful book, Vinoburger, a tome that we'll of course have for sale and signing at this afternoon event. Come buy a burger and a glass of wine, hang out, talk informally with Jeff: a really cool guy who takes food seriously without taking himself too seriously.


Sign me upSecond Journey ToursA Taste of Italy
Sun, May 15, 7-9pm
$20/person, $35/couple

Interested in traveling to Italy? Don’t miss this delightful Taste of Italy. Sample wines from the Cinque Terre, Tuscany, and the Veneto selected by Jay Murrie. Enjoy a program of Italian opera and American musical theater favorites from UNC faculty soprano Terry Rhodes and tenor Stafford Wing. Meet Second Journey tour guide, Stefania Ball, and learn about two exciting Slow Travel tours to Italy this fall, including an 18-day tour to the Cinque Terre, Lucca, and Venice and a 10-day painting and drawing workshop in Umbria and Tuscany.

This fun event is by reservation only. Get more information and reserve your space now: SecondJourneyTours.com/May15.htm.

 
 
Just drop by!
Thu, May 19, 5:30-8pm
[sausages & wines by the glass a la carte]

If you haven't tasted the Farmhand Foods sausages yet, then you need to get down here for this event! (m)eat local We'll be pairing great wines with great food from the Farmhand Foods Sausage Wagon. This is an event that means a lot to us. Farmhand Foods sells locally, ethically produced meats from a network of small farms. The sausage is great, and its use of great ingredients helps to keep smaller livestock farmers in business. 

3CUPS will be pouring a mess of delicious wines to wash down the Wagon's tasty dinner options.

 

 

 

 

 


Just drop by! Sheri's new cookbookSheri Castle's new cookbook party!
Sun, May 22, 3-5pm
[Books and wine by the glass available a la carte]

Sheri is a real asset in our local food community. She is the total package: talented, charismatic, articulate, and kind, a food expert we call first when 3CUPS needs advice or assistance.

Come down to get a signed copy of The New Southern Garden Cookbook, and meet the woman who teaches us so much about Southern flavor. Have some great snacks, buy a glass of wine or two... we'll have fun.
 
 
 
 
 
 
Signing up is simple, too.
Tasty
Boxcarr Farms cooks a Simple Supper
Thu, May 26, 6-8pm
$35: food&wine for 2 / $20: food for 2
Austin and Dani Genke at Boxcarr Farms are the source of the freshest and most delicious local spring produce around. Austin and Dani will be making marinating and then braising chicken with harissa, serving it over hand-rolled couscous with spring onions, cilantro, chickpeas, and a rich tomato and toasted garlic broth, a gustatory virtual voyage to Morocco.
 
 
 
 
 
 

Sign me up Boxcarr Farms on First Fridays
TastyFri, Jun 3, 5-8pm
$6/plate or $30/all six

Now with expanded wine by the glass offerings. Local farmer-chefs (and spouses) Austin and Dani Genke are back in the new year serving up small plates built from the flavors of their farm in Cedar Grove.  This event will now be on first Fridays of every month. Menu TBA June 1 on our blog.



Friday Fresh: Kilenso Mokonisa Natural Sun-Dried, Sidama, Ethiopia



Friday Fresh: Kilenso Mokonisa Natural Sun-Dried, Sidama, Ethiopia

 

 

Friday Fresh: Kilenso Mokonisa Natural Sun-Dried from Sidama, Ethiopia

For the past couple months in the cupping room at Counter Culture, I have heard rumblings of the amazing coffees that are on the way this summer from Ethiopia.  

The first to arrive is from Sidama, Ethiopia.  It is the kind you will likely overhear our baristas swooning over.  It is processed with a method of picking and sun-drying the entire fruit with the coffee bean intact, imparting more intense, fruity characteristics and a richer body in the coffee.  It is a traditional method developed over time, out of necessity during times when water supplies were too low to use in coffee washing.Matt Souza