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Giveaway!! triadfoodies finds for Valentine’s Day

From the latest Chow in YES! Weekly….

Can you feel it? That’s love in the air. The love of local food. We just loved putting together our Holiday Gift Guide and thought it would be lovely to do the same for Valentine’s Day. And once again a lucky reader will win this entire basket. We chose items that we thought celebrated this much-hyped “holiday” in a slightly different way. Sure, we’ve got some token chocolate, but we tried to think a bit out of the heart-shaped box too, all the while celebrating some wonderful North Carolina purveyors. 

Foothills Brewing Sexual Chocolate Imperial Stout

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This is one sexy lady. Foothills Brewing releases this vintage annually, to much fanfare. The night before the release (which was this past weekend) Foothills throws a pre-release party. The party then heads outside where people literally camp out to be one of the first to get their hands on a coveted bottle. The Foothills team encourages the fun with swag. Then the doors open at 8:00 am with the tap flowing (with breakfast even) and then bombers go on sale at 9:00 am. Foothills Marketing Director Ray Goodrich says, “it’s really a fun party. And it’s become such an experience that it’s gone from a craft beer tradition to ‘Winston-Salem tradition’.” You can get Sexual Chocolate at the tasting room and at the pub and most local beverage stores for a limited time (and often limited sales customer). What to pair it with? Foothills’ Dave Goliszek says, “Grilled meats because the char of the meat pairs with the roasted barley. But also any dessert that would go great with coffee. Think molten lava cake or especially a raspberry cheesecake because the bitterness cuts the sweet, just like coffee.” foothillsbrewing.com

Cloister Honey (Ghost Pepper)

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Why not add a little heat to your night?  Produced in Charlotte, Cloister Honey’s Ghost Pepper was named Southern Living Magazine’s Honey of the Year. The honey is many a favorite of chefs around the state. Ghost Pepper will bring a bit of heat to your flavor party. How we love it….Drizzled over some goat cheese or brie, it has a sweet and spicy kick to jazz up whatever it touches.  Or warm it up and drizzle it over a pizza with some arugula and pancetta or sopressata. Owners Randall York and Joanne Delarionda have also dressed up their other honeys with lavender, bourbon, vanilla, cocoa and cinnamon. If you are not quite sure what to do with your flavored honey, they can help you with that.  Says Randall, “We have recipes on our website that are easy and the flavors are very interchangeable.” You can take a look at the full line of honeys on their site and find it on the shelves of several local retailers. Savory Spice Shop in Greensboro for one, almost always has a good variety. cloisterhoney.com

Two Triangles Sparkling Wine

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The signature sparkling from Carolina’s Vineyards & Hops. We’ve featured CV & H before as the destination to enjoy North Carolina Wine and craft beer with local menu items like charcuterie and panini, plus desserts. In addition to the celebrated vineyards across the state, CV & H produces their own line called Two Triangles. This sparkling is is one of the first wines they created and bar manager Ashley Jones says it’s a top seller. “This wine is a toast and tribute to North Carolina. It’s not too sweet and not too dry and a reminder of how balanced our state is from the mountains to the coast and the two triangles that represent the Triad and Triangle.” This wine features tropical flavors, peach and honeysuckle and a hint of effervescence.  What we love it with….artisanal cheeses like a creamy brie or something spicy with jalapeno. Chorizo would be marvelous, as would a great spicy curry dish. 111 S. Marshall Street, Winston-Salem; carolinasvineyardsandhops.com

Brasstown Chocolate

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Named after the town in Western, NC because it’s home to one of the premiere folk art colleges in the country (John C. Campbell Folk School). Brasstown Chocolate’s founders Rom Still and Barbara Price wanted the name to be a reflection of the artistry of their chocolate. Still is an award-winning chocolatier tempering and molding handcrafted chocolate in Winston-Salem since 2010, when it simply started out as a hobby. His bars have won International Chocolate awards for the past few years running. We love this chocolate because of the complex flavors imparted by the native region from which the bean hails. Our winner will enjoy Ecuador, awarded the Whole Foods Market Good Food Award and the bronze winner in the 2015 International Chocolate Awards. The bar is made from organic Nacional beans from Manabi and has flavors that are more floral than fruit, with spice and the natural taste of honey. These bars average $8 retail. Obviously meant to be savored.  brasstownchocolate.com 

Granny Roselli’s Pasta Sauce & Pasta Wench Fettuccini

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What’s more decadent and romantic than light, handmade pasta topped with a satisfying and rich pasta sauce passed down from generations? There’s just something about this simple Italian dish that says “romance.” And not because of Lady and the Tramp. But feel free to do that, when no one’s looking on your date night in.  Maybe it’s the twirling of the pasta. Of course it’s definitely the red. Granny Roselli’s pasta sauce is made in Surry County and inspired by Daisy Roselli, who owned Sunny Italy Restaurant in Wilkes County for years before her passing a few years ago. Now, her son, John, keeps the tradition alive. Pasta Wench All Natural Gourmet Pasta (formerly of Boone) is now made right here in the Triad, on site at Musten & Crutchfield in Kernersville. Our winner will enjoy Original flavor but when you see this pasta (available at locally-owned markets), check out their other flavors like Chocolate or Cabernet, Wild Chipotle or Black Pepper. It’s mostly available in noodle form but they are working on a ravioli to be available soon. Granny Roselli’s Pasta Sauce, Salad Dressing and her famous Seasoning Blend are available at area supermarkets, as well as Musten & Crutchfield.
For more info about Pasta Wench, visit the online store, pastawench.com

Tart Sweets Macarons

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Special for Valentine’s Day, Tart Sweets Boutique bakery and coffee shop created these lovely conversation hearts with messages of love for your sweetie. Why we love them? Have you seen them? They’re adorable. And crazy deliciously, crispy light and creamy. You’ll find all kinds of yummy confections at Tart Sweets, in addition to bourbon cherries, chocolate dipped stemmed berries, and other delights.  Not to mention rows of French macarons filled with flavors only limited by pastry chef, Chelsea Tart’s imagination. Our winner will love their gift card to customize their selection.
848 W. 5th Street, #110, Winston-Salem  tartsweets.com

As always, reach out to us if you know of a product that deserves to be loved and gifted, maybe you’ll see it in a future guide. If you want to get your hands on Valentine’s Day basket, follow the YES! Weekly Facebook page to learn how you can win! The winner will be announced on Friday, February 12. And be sure to watch WFMY’s Good Morning Show at 6:45am on Friday as I share this on live TV!

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foodie b’eat: Why We Love (to eat in) Lindley Park

Last week, in YES! Weekly, we took you on a little wee sized food crawl through one of the most iconic and adorable neighborhoods in Greensboro that is oh #sogso!

READ HERE why we love Lindley Park. Especially eating there, because…well because of ALL of it.

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This is my idea of eating healthy at Emma Key’s. Stan’s Salad with Organic Greens, Two Cheddar Cheese Angus Steak Burgers, Tomatoes, Pimento Cheese, Grilled Onions, Tabasco Ketchup

 

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Burger Warfare: Strikes A Balance Between Good Food & Entertainment

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This is an expanded version of the same story that ran in YES! Weekly on January 6.

When you enter Burger Warfare, you’re immediately struck by the “futuristic” military theme as the name implies. Actually it happens before you enter with the artillery-clad robotic looking sculpture that greets you outside. Inside, there’s military inspired artwork, digital camo throughout, industrial lighting, dining chairs made out of Humvee seats and even military videos in the bathrooms.  It’s pretty manly, but in a sexy, military dude kind of way that won’t be off-putting to the ladies.  Occasionally, throughout your tour, you’ll hear helicopters and military jets soaring “overhead.”  You feel positively embedded.

So we set up camp at our table in our very sturdy seats and started perusing the “food classifications.” Lots of burgers, sandwiches, salads and appetizers and a plethora of shakes made with BW’s homemade custard. I just love custard—way more than ice cream.  If you’ve never had it, give it a try. If you like “adult milkshakes” be sure to check out the Shake & Awe section of menu where you can choose from a spiritous variety of shakes like Fireball and Kahlua and whipped vodka.

Mr. foodie took immediate action and ordered a round of appetizers of Cheese Planks (mozzarella sticks with marinara sauce) and Bot Tots loaded with chili and cheese. Burger Warfare is kind of famous for their Bot Tots, so just assume you will be ordering them. They are terrific with a side of their Warfare Sauce, which is kind of like a comeback sauce or “special sauce.” Even if your tots are loaded, you’re going to dip them into this sweet and tangy sauce made with sweet red chili peppers. It’s that good.

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The Fort Bragg was the must-try for me. Double Certified Angus Beef patty cooked to my choosing, with pimento cheese, onions, chorizo chili, coleslaw, and beer mustard using sister brewery Pig Pounder’s Boar Brown. I’m not going to say I could taste every element (I’d have enjoyed a bit more pimento cheese) but it was hearty and satisfying and a great riff on a Carolina Burger (with a touch of Dirty South with that pimento cheese thrown in).

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Mr. foodie ordered the Cuban Missile Crisis which loads some chorizo between 2 CAB patties, topped with Paprika Mojos sauce, shoe string potatoes (!!) and grilled onions. Huge. Messy. And devoured. My children aren’t keen on burgers (because who knows why) so they opted for chicken tenders and a side of bot tots. What can we say? They were good. They ate them. But the burgers are the way to go.

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You can even turn your burger bunless and wrap it in lettuce or substitute your beef for turkey, chicken or black bean. Why would you, I ask?

Of course with such temptations as milkshakes to go along with our burgers, we went all in. Kids got their choice for a modest $1.50 and we decided to split a shake from the bar. We created our own with bourbon, Frangelica and Kahlua. It came in a tall, slim mug and it was delicious. After that, we surrendered to utter fullness.

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Burger Warfare strikes a balance of great food and entertainment. The robotic sculptures in three corners of the building talk back and forth with one another and threaten the patrons with confiscating their tots. If you are paying close attention, you may even recognize them. They’re dressed up in all kinds of get-ups. Here’s a hint: Opponent 1 is named RDMD, he has red and yellow sideways arches, Opponent 2- WND, swirls and freckles, , Opponent 3- wears a crown and stockings– a tip of the hat to the “Burger Wars” that started it all. And the ruler of all of them, AWE. He’s out front with a QR code on his launcher and Burger spelled in “alien type letters.” A tip of the hat to the burger wars that started it all. But really as far as BW is concerned, there’s no comparison.

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Burger Warfare is definitely an expandable and even franchise-able concept. Of all developer Marty Kotis’ properties, I think it is certainly the one that is most universally appealing to young and old, and marches to the drumbeat of those that call themselves patriots or happen to have an affinity for the military. It’s a great addition to Kick Ass Concepts’ line of restaurants which include Darryl’s Woodfired Grill, The Marshall Free House, Pig Pounder Brewery & Tap Room and a few more in the hopper.  What makes a great restaurant is a good ambiance and great food and Burger Warfare has both. Marty Kotis shared with us what’s to come in the future. A beer garden downtown with a savory biscuit concept; a Caribbean/Seafood concept for the old Ham’s lakeside location that was recently purchased; and an Argentine/Spanish concept known behind the Village Tavern off Westridge Road, in Greensboro. And he confirms that he’s definitely working on expanding Darryl’s and Burger Warfare to other cities.

And you heard it here first!

Now, march to Burger Warfare, foodies!

Burger Warfare 
1209 Battleground Avenue, Greensboro
336.500.0654

Your Restaurant Resolution List

Hey, foodies!

As we strike out in this New Year (can you believe it??) we wanted to share with you some really fun and different eateries that deserve your business in 2016. So let’s make some resolutions, shall we?

  • I will eat LOCAL as much as possible. Even coffee. You heard me, you Buckies addicts.
  • I will read triadfoodies every time I get a post!
  • And I will comment because engagement is good!
  • I will read YES! Weekly to get some of the other food news that might not make it to triadfoodies.
  • So, begin HERE. The list. And we’ll be posting again soon. Because MY resolution is to do better about posting :)

Happy New Year!

Read CHOW here! 

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Resolution: I’ll have a London Fog Latte at least once while it’s cold.

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foodie b’eat: WP Kitchen + Bar

Don’t you wish all restaurants that decided to change concepts could do so within 5 days time? That’s what happened with Wolfgang Puck’s Pizza Bar location in Friendly Center.

The pizza bar quietly closed earlier this week with the promise of an new concept right on its heels. And how! It’s open officially as the new WP Kitchen + Bar.

While there’s still pizza to enjoy and a pretty great bar too, the new WP Kitchen + Bar features a more rounded global menu featuring Free Range Chicken Wings with Chili Glaze, Steamed PEI Mussels in a garlic, wine and tomato sauce, spaghetti with meatballs, and true to their mission of sourcing locally, North Carolina trout with cilantro mint relish and fresh lemon. We love our local restaurants here. And this is one of the few “chain” restaurants that get a hat tip from us, mainly because WP restaurants act like a local place because they have a strong list of local producers and purveyors. Plus Greensboro native, Joe Essa, is President of Wolfgang Puck Worldwide and one of the main reasons WP Kitchen + Bar found a home in the Gate City. 

WP Kitchen &+ Bar is located at 607 Green Valley Road in Greensboro. Here’s the official press release. 

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Chef and Restaurateur Wolfgang Puck Opens Newest Concept WP Kitchen + Bar in Greensboro, North Carolina

 Greensboro, N.C., January 8, 2016 – Today chef and restaurateur Wolfgang Puck introduces his newest restaurant concept, WP Kitchen + Bar to the city of Greensboro. This is the second domestic location of the concept behind Palm Desert, C.A., and is situated in the former Wolfgang Puck Pizza Bar location.

 “We are excited to introduce our newest restaurant concept WP Kitchen + Bar to the city of Greensboro,” said Wolfgang Puck. “We’ve kept several favorites on the menu and added a number of seasonal and healthy options, all of which can be shared with the entire table or enjoyed on their own.  I hope you enjoy!”

 THE MENU:

Drawing inspiration from how the acclaimed chef and restaurateur entertains at home with family and friends, WP Kitchen + Bar boasts Wolfgang’s globally-influenced cuisine in an approachable, family-style format. Wolfgang has appointed Robert Morrison as the Chef de Cuisine of the restaurant. Morrison began his tenure with the Wolfgang Puck family in 2014 when he joined the team at Wolfgang Puck Pizza Bar in Charlotte, North Carolina, and has been with the family ever since.

 For lunch and dinner guests can enjoy a seasonal selection of soups, salads and share plates such as the Free Range Chicken Wings with a chili glaze; a Kale and Spinach Salad with goat cheese and a citrus vinaigrette, and Steamed Prince Edward Island Mussels with fresh garlic, white wine, spicy tomato and grilled sourdough. Larger entrees include a range of house-made pizzas, pastas and proteins. Some highlights include Wolfgang’s classic Margarita Pizza with San Marzano tomato sauce, fresh mozzarella and basil; Handmade Spaghetti with a tomato-basil-garlic sauce and fresh parmesan, and a grilled North Carolina Rainbow Trout with cilantro mint relish and grilled lemon. Larger proteins such as the Brick Chicken “Calabrese” with charred shishito peppers, cipollini onion and cherry tomato and the Grilled Flat Iron “steak frites” with garlic herb butter and house-made steak sauce, can all be enjoyed on their own or shared family-style with the table.

 Together, Wolfgang and Corporate Pastry Chef Kamel Guechida developed a dessert menu for Greensboro that illustrates their combined expertise in French technique, and love for a classic end to any meal. Highlights include the Salted Caramel Pudding with crème fraiche whipped cream and brown sugar; a Molten Chocolate Cake with chocolate ice cream, and a rotating selection of seasonal ice creams.

 Complementing the menu is an eclectic offering of wines by the glass and full bottle, local craft beers and handcrafted cocktails. Signature cocktails include the Gate City Sour with bourbon, maple syrup, sage and lemon and the Kashmir with gin, black peppercorn and grapefruit.  Those looking for a hydrating, non-alcoholic option can chose from a rotating selection of “mocktails” such as the Cherry Sunrise with cherry juice, pineapple and lemon or the Ginger-Lime Iced Tea with house made ginger syrup and lime.

 WP Kitchen + Bar is located at 607 Green Valley Road in Greensboro. The restaurant is open for lunch and dinner from 11AM – 10PM Tuesday – Thursday, 11AM – 11PM Friday & Saturday and 11AM – 9PM on Sunday. For additional details please contact the restaurant at 336.854.0303, or visit www.wolfgangpuck.com.