Monthly Archives: October 2013

foodie b’eat: Fabulous Seafood Cooking Class/Southern Home & Kitchen

     A special thanks to Southern Home & Kitchen in Winston-Salem for inviting me to join them for a cooking class and for the awesome giveaway where a lucky triadfoodies fan won a FREE cooking class. Congratulations, Kristi Johnson Marion…I hear you are going to really enjoy “Breakfast With Mary”, as in Mary Haglund,  from Mary’s Gourmet Diner (of course!) 😉

I’m pretty comfortable in the kitchen. I can work out a recipe on my own and I’m very good at following them, with a few creative twists and turns. I wanted to take a seafood cooking class because I felt a lot of people probably feel like I do. I want to eat more seafood, especially at home. I love buying fresh NC seafood from The Shrimp Connection and (recently) Forsyth Seafood but I don’t do it very often because I feel like I just can’t make it as well as the restaurants, so why bother. Other than a great crab cake recipe (Louis Osteen’s) and a self-taught Asian marinade, I pretty much got zilch.


That’s me! Folding my parchment for catfish

Southern Home & Kitchen’s cooking classes feature a chef or professional cook, in a group environment. Our class was separated in groups of 4 or so and we each got a sea creature to cook. I was on Team Scallops. There was also Team Catfish in Parchment and Team Salmon. Everyone had a part, if they wanted one. I don’t think anybody sat back and just observed. We just sort of took turns, following a recipe, adding our own spin, which made it especially fun…”add more horseradish to the roumelade” or “add more basil to the orzo salad”. You get the idea. And I even got to assist Team Catfish (as you can see above). I wanted to learn how to make a purse out of parchment.

Chef Dianne McConnell, who’s a professional caterer and Food Coach, gave us 3 great, light recipes to try, with interesting tips, like add a touch of butter to the olive oil you’re cooking in and it will taste buttery without the added calories. Add some balsamic vinegar to the veggies you are roasting to add zip. Coach Dianne also encouraged us to look at labels and was sure to promote that shellfish should be bought LIVE when possible. All in all, it was great, helpful information.

Here are some photos of the class. I’ve captioned where I think there’s something to say. Oh and once you are finished cooking at SoHo, you get to eat what you made and what everyone else made too. A little taste for all. Oh and there’s wine. And 10% off your shopping experience at SoHo, which is like a cook’s amusement park, for sure.


Coach Dianne McConnell


Team Scallops’ Asparagus that I got to douse with Balsamic Vinegar…yum!


Ingredients for the Salmon recipe


For the Catfish in Parchment



Orzo salad


Building our Catfish in Parchment



Cute, right?


Seared Asian Salmon

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And then you get to taste a little bit of everything…yum!

Be sure to check out all of Southern Home and Kitchen’s cooking classes. You’re sure to find something that meets your “tastes!”  Here’s the latest list for the upcoming weeks.

  • Oct. 22, 6-8pm: “Soups with Mary” (taught by Chef Mary, Mary’s Gourmet Diner)
  • Oct. 24, 6-8pm: “Holiday Cocktail Party Ideas” (taught by Chef Willard)
  • Oct. 26, 11-12:30pm: “Everything Pumpkin” (taught by Chef Julia, Julia’s Take Away Gourmet & Catering)
  • Nov. 5, 6-8pm: “Breakfast with Mary” (taught by Chef Mary, Mary’s Gourmet Diner)
  • Nov. 10, 5-7pm: “A Moroccan Thanksgiving” (taught by Chef Dion, Chef Dion Sprenkle)
  • Dec. 8, 5-7pm: “An Evening at Le Louis XV of the Hotel de Paris” (taught by Chef Dion, Chef Dion Sprenkle)

Southern Home and Kitchen
Thruway Shopping Center
200 South Stratford Road, #110
Winston-Salem, NC 27103
p: 336.777.3660
Mon-Fri 10:00-7:00
Sat  10:00-6:00

Sun 12:00-5:00


Marozzi’s Pizzeria


So the microfoodies and my mom-in-law foodie were looking for a local place to eat that everyone would enjoy as we were leaving the Palladium Theatre in High Point. As you may know, that area is surrounded by lots of chains. But after a quick scan, we noticed a local pizzeria that was highly reviewed on Four Square so, I excitedly dragged everyone there. 🙂


Map of Italia...what else?

Map of USA AND Italia…what else?

Marozzi’s Pizzeria is down the street from a major Italian restaurant chain and hidden behind some other retail establishments. And it is facing The Palladium. So there’s you reference point. We simply wanted pizza so we walked up and ordered half cheese for the kidlets and half special for the grown-ups. They bring the order to your table. They have real NY Style and Sicilian pizza along with pasta, calzones & stromboli, heroes and salads. What more do you need?

Here’s the owner, Mike! And here is giving us a pizza show. He’s very nice so make sure you say “hello” when you visit and tell them you read about his pizzeria on triadfoodies!

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The pizza was delicious. Crispy and slightly chewy crust, the cheese was melted perfectly on the kidlets side and the veggies were slightly al dente on the adult side. Both were great. I’ve said before that regular ol’ cheese is really my favorite pizza but the “specia”l side was very enjoyable and felt a little healthy since the veggies weren’t cooked to mush. Just forget about the pepperoni, right?

Omygoodness, doesn’t it look delicious???


microfoodie will eat pizza

microfoodie will eat pizza

Now, Marozzi’s probably owns the title of biggest single slices in the Triad. These things are enormous. I don’t have a picture of one because diners don’t like it when strangers ask to take pictures of their dinner. Go figure. But I did catch them making a 26-inch (26-inch!) pie. I’ve never seen a pizza that big. That’s what they make for their slices. You should see the box. I don’t know how it fits in someone’s car. 

IMG_6153 IMG_6154 IMG_6156  He has to fold it over to fit on the peel. HUGE!

So when you are surrounded by all those chains on Eastchester at Wendover, be sure to look around a bit, you might find hidden treasures that are owned locally, and you can get a “slice” that’s almost as big as a pizza. But just go ahead and order the whole thing, because you are going to want to take some of that home and have it for a midnight snack later. Marozzi’s also delivers if you live within their delivery area and catering is available.
Marozzi's Pizzeria on Urbanspoon

foodie b’eat: 3rd Annual Community Table


Have you ever walked up to a place and knew you were at the culmination of a dream? That’s certainly what Shooting Star Horse Farm in Greensboro looked like as the setting of Sunday’s 3rd Annual Community Table, a yearly celebration of all things local by Triad Local First. The following photos don’t really do the beauty and charm of this brand new horse farm justice, which was unveiled for the first time just for this event. What’s more, this celebration also featured local lovers and local goodness from all over the Triad and North Carolina. Zeto Wine was showcasing Raffaldini and RayLen Vineyards & Winery; There was Red Oak BeerThe Fresh Market was there with a pre-dinner selection of crackers, fruit, cheeses and meats. Biscuitville had their party trays of miniature biscuits and sausage rolls and the 1618 Concepts “On Location” food truck and chefs churned out a 3-course meal of local ingredients for over 120 people. Everything was delicious. The NC wine…awesome accompaniment. This was a sold-out with a waiting list event. And that just means that more people are loving local and I just LOVE that! This event was top-notch, peaceful, with incredible music and great company. Definitely a must do in 2014.

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There are even more photos on my Facebook page. Next year is sure to be another hit at another gorgeous farm, so stay tuned and I hope I see you at the next Community Table!

foodie b’eat: 3rd Annual Community Table at Shooting Star Farms

3rd Annual Community Table at Shooting Star Horse Farm, Triad Local First, Triadfoodies

If you want to get in on the local food movement, or at least learn a bit more about it, look no further than Triad Local First’s 3rd Annual Community Table at Shoot Star Farm. It takes place this Sunday, October 6, from 4:00-8:00pm. This premiere event, which acts as a fundraiser for Triad Local First, will showcase the talents of Chef George Neal of 1618 Seafood Grille as he prepares a seasonal feast using locally grown ingredients.

It all takes place at one communal table, under the stars. You can dress casual…wear your cowboy boots! Shooting Star Horse Farm in Pleasant Garden is the awesome location for this event and you’ll enjoy the scenery as well as all the new things happening at the farm.

For tickets, click here:

triadfoodies will be there to share all the awesome pictures and hopefully some great information about the local goodness right here in the surrounding area of Greensboro.

I hope I see you!