foodie b’eat: Competition Dining Battle of Champions Tickets!

bef7ffe7809952e01eb20dec_1220x1220Foodies, you know I ain’t shy about how much I love Got To Be NC Competition Dining. The Battle of The Champions takes place in mid-November and tickets are on sale now! It’s a foodie lovers dream..five nights of the state’s best, battling it out for the ultimate prize of Best in the State.

For information and tickets, click here. You can choose the dinner you want, if tickets are still available that is…

Representing us locally is Chef James Patterson and team Culinary Crushers from Sedgefield Country Club in Greensboro. They take on Team Egg Heads from Another Broken Egg Cafe in Durham.

Their prelim battle is November 11. You can get tickets for that round here. 

Here’s the rest of the lineup….

Competing in the second preliminary round of the 2016 Battle of Champions series   Saturday, November 12, 2016

Team Ceviche’s  Wilmington Series Champs vs Team Vidalia Boom Winston-Salem Series Champs

Competing in the first semi-final round of the 2016 Battle of Champions series  Sunday, November 13, 2016

Team Radical Range Riders  Charlotte Champs vs Team Mirepoix   Raleigh Champs

The Second Semi-Final Round for the 2016 GotToBeNc Competition Dining Battle of Champions will take place on  Friday Nov 18

The winners of the November 11 Battle and the winners of the November 12 Battle vye for the remaining spot in the Battle of Champions Finale. 

The 2016 GotToBeNC Competition DIning Battle of Champions Finale takes place   Sunday, November 20, 2016 

It all happens on the campus of NC State at the Dorothy & Roy Park Alumni Center. Tickets prelim and semi-final events are $119 plus tax/service fee and the Championship is $139 plus tax/service fee. Ticket price does not include beverages.

Grab a loved one and your friends to pull for your favorite. You’ll walk away completely full and impressed and loving what these chefs do with local, seasonal ingredients. It’s a blast. It’s a locavore’s dream and the fellowship over food…it’s kind of indescribable.  We hope we see you!




Cackalacky Giveaway!

If you live in Nor’ Cackalacky, you’ve probably heard of Cackalacky. Heck even if you live farther away, you might have heard of this amazing NC-based company with its delicious sauces and peanuts. They do just a few things. But that’s what makes them so stupendous. This Siler City-based company does those things and they do them very well.


What could be under here?? Revealing the prize package! 

The Cackalacky Sweet Cheerwine BBQ Sauce is a legend unto itself.  It  was a “favorite thing” a few years ago…you can read about it here. Add that to another zingy sauce made from Sweet Potatoes. They even have their own eponymously named beer, brewed by Full Steam Brewery. It’s a wonderful ginger-spiced pale ale that’s great with all things grilled and party. There’s also Cackalacky Spiced Peanuts made similarly to the Spicy sauce (they are QUITE spicy-mmmmm) and now….the Beer-B-Q Peanuts…Jumbo-sized peanuts with a hint of beer and BBQ. I’ve been waiting several weeks for these little legumes to make their appearance at my local Lowes Foods. Getting a little impatient with my store, I reached out to the folks at Cackalacky and they sent me a prize pack for a lucky winner (and a taste for me)! Thanks, friends!


A glimpse of the prize pack with one of those nuts being for “research purposes by me.” 

By the way, the Beer-B-Q nuts are utterly fantastic. They are sweet and savory with a bit of a kick and hint of beer. They are so good just for snacking but I bet they’d be great in a salad too.



In the prize pack, a couple of the new Beer-B-Q nuts, a large bottle of the Cackalacky Cheerwine Sweet Sauce, and some swaggy items you’ll love, like a souvenir glass, frisbee, bumper stickers to proclaim your fandom and some coozies. Fun!

Comment below follow us on Facebook and reply on your favorite way to enjoy anything Cackalacky. Tag a friend and share the post too. At the end of next week, we’ll draw a winner. And then we’ll arrange a way to get your winnings to you.🙂

And stay tuned for the holidays. I have a feeling these nuts and maybe another Cackalacky item might make it on the 2016 triadfoodies Holiday Gift Guide. And you’ll want to see how to get your hands on that!

You can find Cackalacky in many local grocery stores. If you’re in NC, just check out the “local” section.



Valentine's day flyer or poster.

Get Food, Drinks and Music at the Carolina Jubilee

Nothing says you can’t take a mini-road trip on these early Fall days as the weather gets near perfection.

Fans of food, music and drinks will love the Carolina Jubilee in Harmony this Friday and Saturday. The two-day annual food and music festival will be held at VanHoy Farms in Harmony, which is about 35 minutes southwest of Winston-Salem. You can even camp if that’s what you’re into. This is what it’s all about. Take a blanket, bring the fam and chill. I’m homeschooling this year, ya’ll. So I’m going to take advantage when I can. They’ll learn something, right??

But back to the Jubilee…

Proceeds from the Carolina Jubilee benefit the Carolina Farm Trust, which protects farmland and fosters and ecosystem of sustainable farming. “We want every element of the festival to reflect our dedication to the farms and families of North and South Carolina,” said Zack Wyatt, Carolina Farm Trust and Jubilee founder. “This year, the Jubilee has two goals. First, we want to raise enough money to provide Mary L. Farm, an organic dairy farm, with a pasteurization system. Secondly, we would like to generate enough money to provide our organization with an operating budget so we can move forward with our goals.” 


You’ll hear and see local and national music acts like Shiloh Hill (they’re awesome…they performed at last year’s Community Table), The High Divers and Groove 8, just to name a few. Heirloom Restaurant of Charlotte as well as NC breweries, wineries and distilleries. Activities for the kids will begin on Friday at 4pm, provided by Discovery Place Kids. I, for one, am stoked about seeing what Heirloom has in store for the Jubilee. 

For the full line-up of restaurants and music, which starts Friday at 12:30, visit Tickets for one day are $35, both days $44. Children 12 and under are free. Parking is $10 per car. On-site camping available. Gates open at 10am.

Hope we see you there!


foodie b’eat: Village Juice + + +

As seen in YES! Weekly Aug. 10, 2016 with a bit more chatter and photos here!

Goodness and healthy eating await in Winston-Salem….

… it’s quite the departure from what we’re used to. Where you once would just grab and go, now you can order and sit. Village Juice Company has gone from a juice truck to a tiny storefront, to a full-fledged counter service restaurant now at 205 South Stratford Road in the Towers Shopping Center. The shop literally all happened hiding in plain sight.

Village Juice Co. was founded by Lonnie Atkinson. She started selling her juice out of the food truck while using Beta Verde’s commercial kitchen. “My passion was always health and wellness…and was always to have something bigger than just the truck. I have worked in larger cities, where something like this is readily available. I knew there was a need for it here, so I decided to build the brand, with the juice first.”


Photo courtesy of Village Juice Company

About a year ago, business partner, Elizabeth Lucas-Averett joined the mix, “We are both super passionate about the concept, but we both have different skill sets. Lonnie is the one with the food background who can come up with the creations and make them amazing. I come from a business background. I wanted to do this concept before I met Lonnie, but the timing wasn’t right, so I just waited for the universe to connect me with an expert at all things that I am not.”

Then came the tiny little juice shop with just juices in a refrigerator, but magic was happening behind the temporary wall they set up. Atkinson says, “We were building our kitchen and upfitting the entire space while continuing to produce elsewhere. Then, we moved into our kitchen, the wall came down and people were amazed to see what we were up to.”

What you’ll find…just about your heart’s desire in a bright, chic modern setting where everything is made from scratch. There’s a large selection of the original cold-pressed juices filled with healthy fruits and vegetables. Nut milks infused with all kinds of ingredients like cocoa, coffee or matcha, sweetened only with dates. There’s even a Charcoal Lemonade made with activated charcoal called Black Magic; the activated charcoal reportedly removes toxins from the body. It looks interesting – it’s black! – and I did see a gentleman enjoying it. That’s on the “to try” list for me.  You can get locally made Caldero bone broth from the case, too.

For a quick meal to go, there’s a menu of filling whole foods-based smoothies, toasts and salads. My favorite are the smoothie bowls…which range from $9-12. I especially loved the Dragonfruit Bowl, which is made from organic pitaya, fruit, house made almond milk and topped with organic seasonal fruits, shredded coconut and bananas. I added some collagen for extra protein.  “The smoothie bowls are 22 ounces of fruit with nut butters and toppings, made with 100% raw, house made coconut milk or almond milk. There’s lots of fiber and our portions are larger than most, so your body gets that full feeling,” Atkinson said. And there are plenty of add-ons like the collagen and protein powders plus superfoods you’ll likely not find anywhere else. It is indeed filling, with incredible color. It feels downright indulgent.



Pitaya Bowl

They also have a selection of made-to-order creative salads that you can select or “build your own.”  I had the herb and pumpkin seed salad with organic arugula, organic kale, organic parsley, cilantro, mint & basil blend, organic cucumber, organic tomato, avocado, pumpkin seed, local Gnomestead Hollow curtido,Fair Share Farms micro greens. They recommend the citrus vinaigrette as a dressing.  I’d have to agree…the kale likes a zippy, tangy dressing. Just in the past couple of weeks, new grain bowls have been added with hearty quinoa, etc. 


And then there are the toasts  Avocado toasts, BLT with Avocado, Pear and Goat Cheese, Nut Butter and Banana – all great for someone who wants something with some chew, but not a salad. The toasts are also made to order, and even the dressings and spreads are house made. From the folks I’ve talked to the Avocado Goddess dressing is a popular one. 


Photo courtesy of Village Juice Shop

The company also strives to find the cleanest ingredients possible, right down to the oil for their dressings, such as coconut oil and pumpkinseed oil, something quite hard to find in your typical restaurant.  Lucas-Averett adds, “Our greens are organic always. Everything that is listed on the menu as organic is always organic.  Clean, sustainably produced whole foods are very important to us. We have high personal standards for this that inspired us to start this business in the first place.”

The team says that people are driving from all over the Triad to get a taste of their healthy “treats and eats.” When I was there, there was a constant stream of customers. Some a bit curious, grabbed a juice from the case, or tried a free sample and went on their way. But many more placed their order and waited for their colorful smoothie, salad or toast to arrive. Some of the smoothie bowls and salads are large enough to share. Atkinson says reception has been terrific. “The thing we’ve seen about our customers is they love coming in trying something they’ve never tried before.”

Though the VJC team is at the helm of a very healthy ship that is very “raw” and vegan-friendly, they’re not about the labels. “We’ve tried every label on personally and we’ve thrown them all out. We’re really just whole foodies,” Lucas-Averett told me. “I’m a mostly-vegetarian who dabbles in bacon and bone broth…there’s not a label for that. We wanted to create a space where anybody could find something they could eat.” Atkinson added, “I did the raw and the vegan lifestyles, and they were great, but I feel the most balanced just eating real food. However, I think I had to go to that extreme to understand the benefits, as well as to relate to what people might go through who are eliminating specific foods from their diet.”

Atkinson says they’re interested in changing the way people view healthy food. “A lot of what’s known as health food is dry or flavorless and tastes like cardboard. We want to shift that so people know you can get something that’s very filling and tastes amazing and is really good for you. We want our customer to leave here and feel good about themselves. There’s that mental thing, and then the actual physical reaction from eating something healthy.” Lucas-Averett adds, “We’re both interested in bringing wellness to as many people as possible and showing that good healthy food isn’t for that “other” person, whomever they may be but that it’s accessible to everyone and that it tastes really, freaking good!  You don’t have to count calories. Count nutrients. It’s a huge leap of faith for us, but we really believe that people want and need this.”

I can tell you that once you go, you’ll probably find yourself craving a smoothie bowl or a toast. I can’t wait to go back. I think you’ll really enjoy it. #triadfoodiesapproved!

Oh and the truck is still available for festivals and such.13392008_843253222472777_1691650869691257378_o

Village Juice Co. Shop: 205 S. Stratford Rd, WS
Village Juice Truck: 1208 Reynolda Road, (Krankies Coffee Park)
Village Juice Box:   525@Vine Atrium, Wake Forest Innovation Quarter


foodies! Get yourself to the Wine v. Beer Luau at 1703

When we say you should, we so mean it.  I wouldn’t steer you wrong, foodies. Chef Curtis Hackaday is showing how he’s inspired by his former Hawaii with another 2nd Supper Wine versus Beer Dinner…this one Luau focused. We just know it’s going to be great!

1703 Restaurant & Catering is continuing with their 2nd Sunday Supper, this time with a rematch of their Beer v. Wine Dinner. The dinner will be paired with a Luau as Chef Curtis roasts a whole pig. The event is this Sunday, September 11 at 6:30pm.

We went to the last one and omg…it was amazing. We had to judge how each of the 5 courses paired with beers from Mystery Brewing of Hillsborough versus some hand-picked wine selections. Overall, it was a tie. Kind of strange. But it was so fun to really taste the nuances in the wine or beer and how it complemented the dishes. For instance, part of the dessert really liked the wine. But another part of the dessert liked the beer. Plus we got a great education from the rep from Mystery Brewing. After declaring a tie, it only makes sense for a rematch. “I’ll continue to do the versus dinners because I want both beer and wine drinkers to come. It seems to bring a happy discussion to the table,”Curtis told me today.


From last month’s dinner, porchetta with deliciousness like watermelon and fried okra straws

As for the Luau theme, it just seems natural. Curtis says Hawaii is near and dear to him as he lived there for four years as a child. “It has had the most impact on my style of cooking. Visions of whole ducks and sides of pork in the window at a mall eatery are still entrenched in my memory. Hawaiian food is a melting pot of the Pacific and a Luau is their version of a party or feast so this should be a lot of fun.”

suckling pig

Chef has already given his new Latin style pig roaster a trial run by cooking a suckling pig and handing out free pork sandwiches. Everyone who endured the heat to see the unveiling and tasting of the pig says it was fantastic. Chef Curtis Hackaday is arguably one of the most creative chefs in the Triad and we’re sure this event will be no less impressive. He’s like the chef you watch on Chef’s Table, but it’s not hundreds of dollars per person.😀

Seating is limited, $55 per person. Call for reservations (336) 725-5767.