
12 p.m. | Love on the Line
Clip | 3m 18sVideo has Closed Captions
Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca.
Chef says, “I don’t want to talk to all those people.” Front-of-house replies, “I don’t want to make all that food.” A perfect combination — for business and marriage. Get to know Billy and Kelli Cotter of Durham’s Toast Paninoteca, a couple who has worked together in restaurants through dating, married bliss and business partnership.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback

12 p.m. | Love on the Line
Clip | 3m 18sVideo has Closed Captions
Chef says, “I don’t want to talk to all those people.” Front-of-house replies, “I don’t want to make all that food.” A perfect combination — for business and marriage. Get to know Billy and Kelli Cotter of Durham’s Toast Paninoteca, a couple who has worked together in restaurants through dating, married bliss and business partnership.
Problems playing video? | Closed Captioning Feedback
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Clip | 3m 15s | Painstaking preparation and exceptional quality make seafood a high-end product. (3m 15s)
10:30 a.m. | Mind Behind the Menu
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Clip | 4m 18s | To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country. (4m 18s)
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Clip | 3m 18s | Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca. (3m 18s)
Video has Closed Captions
Clip | 3m 55s | At the golden hour between lunch and dinner, chefs prep for another full shift. (3m 55s)
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Clip | 3m 51s | Durham chefs roll out Southern hospitality over supper and cocktails. (3m 51s)
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Clip | 3m 56s | At closing time, Durham chefs reflect on what community means to them. (3m 56s)
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