Monthly Archives: December 2015

foodie b’eat: Giveaway!! triadfoodies and YES! Weekly’s Holiday Gift Guide

Hey, foodies! I wanted to let you know that on Tuesday, December 22, I’m going to be a guest on WFMY’s Good Morning Show to share triadfoodies’ and YES! Weekly’s Holiday Gift Guide. This guide has just a few of our favorite things.  And keep reading because on Tuesday, after the segment, we’ll show you how you can win some of these items. I have a BUNCH of goodies to give away so be sure to follow the triadfoodies Facebook page for details on how to win!

A bit of a background. A few years back, I was inspired by Oprah (the one and only) to give my family some of our favorite things. A basket or box of goodies that included all kinds of things, from a lip balm to Cheerwine to cookies or treats we discovered. And we always try to bring in a local focus. One year it was all North Carolina food products. It’s such a joy to put together and we encouraged our family members to do the same. So now, we’re very happy to receive two other “favorite things” packages each year from other members of the family. We love seeing what people love. And I highly recommend this tradition for your family.
For 2016, triadfoodies and YES! Weekly share some of our local favorites from the holiday season and a few that have stood the test of time and are favorites all throughout the year.  All of these awesome products are made right here in the Triad. Not only do you have a chance to win, we also tell you where you can find them individually. The items on this list are on here for one thing only, and that’s for being awesome.
Black Mountain Chocolate Fruit Cake, 732 Trade Street, NW Winston-Salem $15
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This ain’t your average “door stop.” Mention fruit cake and most people are so, like, “ugh.”  Not so, here. This delight, made by pastry chef, Meghan Peters, at the factory on Trade Street, is unlike any fruitcake you’ve had in years of ‘ore.  For one, it’s moist. Like, perfectly moist with whiskey. You see, Black Mountain likes to cook and experiment with all the local finds here in Winston-Salem and beyond. With next door neighbor Broad Branch Distillery’s Night Lab, it’s a boozy, chocolatey masterpiece. Note for parents: not for the little ones. Like I said, it’s got drank in it.
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It’s tea, not cocoa. Made with actual cocoa husks with a touch of smoke. When you first taste it, it’s interesting and delightful with a hint of cocoa flavor that’s earthy and herby and when made into a latte and topped with a bit of cinnamon by any one of the various coffee shops, it’s just ahhhhh, just the thing… Cocoa Matè is here for a limited time and fresh loose leaf bags can be found at many locations across the Triad including Black Mountain Chocolate, Washington Perk & Provision, Musten & Crutchfield. It’s prepared at many local shops as well. Check out for location and ordering info.
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Take Winston-Salem’s most popular cookie and beer and you’ll get a brew that celebrates the culture of the Moravians, the original settlers of the city. It’s believed that Moravians were  some of the first brewers of craft beer.  Moravian is Foothills People’s Porter with a few ingredients from the Moravian cookie recipe— ginger, cinnamon, nutmeg— you get the idea. You will need to act quickly as Moravian Porter is available for a limited time and quantities at local beverage shops like Stella Brew, City Beverage, Bestway Grocery and Total Wine. And you will get a tiny little sample of Salem Baking’s Ginger & Spice Moravian Cookie to pair with it. Try them together!
So while we’re at it….
Moravian Cookies from Salem Baking  5.49
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If you buy the People’s Moravian Porter, you’ll get a sampler of Ginger & Spice cookies. But of all these super thin, Old World confections, our fave is Sugar. Simple and delicious and addictive. I can eat half a can before I even realize what’s happened. What, like you haven’t?!
Available everywhere and in Old Salem at at  A tie for being just as wonderful (but not included in our giveaway) is Mrs. Hanes’ Moravian Cookies. We thought this company definitely deserved the mention. These cookies are available at various stores across the area or By the way, I have a TON of tubes to giveaway! So excited!
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Miss Jenny’s done hit the big time. Jenny Fulton went on Texas Investors Club and got an investor and is on her way to putting the pickles on shelves nationwide. Miss Jenny’s has enjoyed a lot of success over the past few years, from pickling out of her home in Kernersville to moving to an actual facility to handle the demand. The pickles can be found in local grocery stores and markets all across the state. If they promote local, they have Miss Jenny’s. Heck, they’re even at Trader Joe’s here! Way to go! They pickle a variety of flavors like Salt & Pepper Pickles, Salt & Pepper Habanero and traditional Bread & Butter, but we are here to tell you, the way to go is the award-winning Habanero Bread & Butter. They are sweet and tangy with a kick of spice. So delicious for snacking, but also on burgers and sandwiches. My tip, enjoy them on a cracker with pimento cheese and you’ll be so happy. They’re also super good chopped up in your own homemade tartar sauce or diced up and sprinkled on nachos for an added spicy sweet element. For more info, go to
Gorilla Grains  $6-8
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Your granola search might just end here. I’ve searched the world over and thought I’d never find true granola love, until this yummy, crunchy butteriness. It’s the butter. For real. You can taste it. And you will miss it if you ever taste another variety. Made in small batches in Burlington, Gorilla Grains was a labor of love that took Alicia Rehburgh “seemingly forever” to perfect until she got that butter ratio on her 100% organic oats just right. Her husband, the former chef, approved. And if my child loves it, well, he can’t be wrong. This made “Our Favorite Things” for our family members last year and only seemed natural for it to take its natural place in this official guide for 2015. The flavors come in Original and Original with Cranberry/Walnuts. Gorilla Grains is served in many a breakfast place, but you can find packages at the Greensboro Farmers Curb Market each Saturday, the Iron Hen Cafe, Roasted Coffee Depot, Musten & Crutchfield and various other locations or call (815) 846-0924.
Seersucker Chef Bloody Mary Mix
After you’ve done the open presents throwdown, how about a Bloody Mary to go along with your brunch? This all natural Bloody Mary Mix is made by Chef Jody Morphis of Blue Denim Restaurant. He has a whole line of yummy goods including pickles, but this year, he’s giving away a big ol’ Mason Jar of his all natural mix made with tomatoes, peppers, beets, veggies and select spices. Sip on that while your kids bang around on their new toys.
So, be sure to tune in at 7:50 AM to WFMY 2’s Good Morning Show. And follow on Facebook later to find out how you can be one of many winners. I’ll announce the winner on Christmas Eve.
Merry Christmas, foodies!

foodie b’eat: The Katharine to Open in the Reynolds Building

So things are really happening quickly at the new The Kimpton Cardinal Hotel in downtown Winston-Salem. The  boutique hotel will open next year and we just received a press release from the folks regarding the new name of the restaurant that will be housed in the iconic building.  We can only hope that this particular restaurant will source local ingredients like our other downtown hotel restaurant, Graze. One will see… until then, here’s the scoop!


The Katharine to Bring Traditional Brasserie with Southern Influences to Winston-Salem in Early 2016

Renowned Chef Ed Witt to Serve as Executive Chef with North Carolina Native Herbie Gimmel as General Manager

Winston-Salem, N.C. (December 16, 2015) – The Katharine Brasserie & Bar, a new restaurant combining French technique with classic Southern cooking, hopes to channel the community-minded spirit of its namesake Katharine Smith Reynolds to create an inviting gathering  place.  The Katharine is scheduled to open in early 2016 at the corner of 4th and Main Street on the ground floor of the historic R.J. Reynolds building adjacent to The Kimpton Cardinal Hotel.

Tapped to lead the kitchen is executive chef Ed Witt, who built a reputation for soulful cooking with unexpected touches at The Partisan in Washington, D.C. prior to coming to Winston-Salem.  High Point native Herbie Gimmel has returned to the Piedmont Triad to be general manager of The Katharine after most recently working in Charleston, South Carolina at the noted Screen Door restaurant.

“The Katharine will be 100 percent a traditional brasserie,” ‎Danny Bortnick, Kimpton Hotels & Restaurants’ vice president of restaurant concept development, said. “We aim to bring the charm and informality of a sidewalk café in Paris stateside to Winston-Salem and marry it to great Southern cooking.”

With a classic brasserie design and a touch of modern polish, The Katharine will feature a number of seasonal items on its menu as well as regional dishes from other parts of the Carolinas. The beverage program will include an extensive wine list, creative cocktails and numerous craft beer selections.  In addition to table and bar seating, The Katharine will be available for private dining events and will offer seasonal patio seating on the adjacent plaza.

“More than anything, we hope The Katharine will be Winston-Salem’s place to be, whether a customer wants to come for an elegant multi-course meal or drop in for an informal drink and an appetizer at the bar,” chef Witt said.  “We will be very hospitality and community focused, seeking to ensure that guests experience a welcoming atmosphere and see their food being prepared in the beautiful open kitchen.”

After attending the Culinary Institute of America, Witt began his culinary career at San Francisco’s Rubicon where he worked with chef Tracy Des Jardins and later helped open her restaurant, Jardinière. Following this early stage of his career, Witt returned east to New York City where he worked in a number of acclaimed restaurants such as Daniel, Il Buco and River Cafe.  It was during this time that Witt laid the foundation for his commitment to working with and sourcing from local farms.

Making his way back to the Washington area, where he attended high school and the University of Maryland, Witt helped open Morso in Georgetown as executive chef. In 2010, he was tapped to be the chef of 701 Restaurant where he earned two-and-a-half stars from The Washington Post and in 2012 received the Restaurant Association of Metropolitan Washington’s coveted “Rising Culinary Star” award.  Witt is widely known for his work with local farmers and the value he places on the methods by which the beef, poultry and pork he uses is raised and brought to market.

Prior to joining The Katharine, Gimmel was partner and general manager of Screen Door in Charleston. Earlier in his career, Gimmel operated several of New York City’s most notable restaurants and bars, including B.E.D., the Gansevoort Hotel and the Empire Hotel, where he worked with industry icon Jeffrey Chodorow of China Grill Management.

The Katharine will serve breakfast, lunch and dinner daily and will seek employees for a wide range of positions in early 2016. To learn more about The Katharine, please visit  or “like” the restaurant on Facebook at

About The Katharine Brasserie & Bar

The Katharine is a traditional French brasserie that draws fresh inspiration from classic Southern cooking to serve as a neighborhood gathering place in Winston-Salem, N.C.  With a brasserie design and modern polish, The Katharine features a seasonal menu alongside traditional brasserie favorites and a beverage program with an extensive wine list, creative cocktails and numerous craft beer selections.

 About Kimpton Hotels & Restaurants

San Francisco-based Kimpton Hotels & Restaurants is the leading collection of boutique hotels and restaurants in the United States and the acknowledged industry pioneer that first introduced the boutique hotel concept to America. In 1981, Bill Kimpton founded the company that today is renowned for making travelers feel genuinely cared for while away from home through thoughtful perks and amenities, distinctive design that tells a story and inspires a sense of fun at each hotel and a sincerely personal style of guest service. Out to help people live full, balanced lives, Kimpton aims to inspire with touches like yoga mats in every room, complimentary coffee and tea to start the day, hosted evening Wine Hour, in-room fitness programming and complimentary bike rentals. The award-winning restaurants and bars are led by talented chefs and bartenders that offer guests a chance to dine like a local. Kimpton also leads the hospitality industry in eco-friendly practices that span all hotels and restaurants, and is consistently ranked as one of the top companies in the Market Metrix Hospitality Index, Upper Upscale Segment, for Customer Satisfaction. The company is highly-regarded for its innovative employee culture and benefits and has been named a Fortune magazine “Best Place to Work” five times since 2009. Kimpton is continuously growing and currently operates 62 hotels and more than 80 restaurants, bars and lounges in 26 cities. For more information, visit and