From my latest story in YES! Weekly, which I haven’t been really consistent on posting each week. But I’m excited about this one. We visited and chatted with StrEAT Provisions, The Whisk and Tin Food Truck, and The Bahtmobile. Go read about them and find them on social media. Because that’s how you’ll know where to find them.
Summer and our bountiful harvest will be on full display at the one and only Tessa Farm to Fork in Greensboro, where we’ll let Executive Chef Caleb Smallwood surprise us. Chef Caleb has promised us multiple courses of seasonal tastes on Monday, August 21.
If you follow this chef’s creations on social media, you know that no two dishes are the same, as Chef Caleb prepares his vibrant dishes with weekly harvest from his farm partners. What a treat to watch him create from what he receives in small batches from the local farms. The produce changes often and so does Tessa Farm to Fork’s fresh catch offerings from our Carolina coast. Tessa has experienced some changes over the course of its young life and we think you’ll love the gorgeous and delicious food coming out of Caleb’s kitchen. That’s him there with his baby girl. She’s just too cute not to show.
Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Monday, August 21. The entire restaurant is reserved for our event, however Tessa is a small restaurant so seating is limited. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course meal including dessert as well as tax and gratuity associated with the meal. Beverage (and gratuity for the purchase of beverages) are not included in the ticket price. Please take care of your server on any beverage service.
We’ll see you on August 21!
** Follow us on Facebook for the latest details and get in on the chatter by tagging @TessaFarmtoFork
We’re back at it again with another delicious Triadfoodies Chef’s Table!
Our July Chef’s Table is super exciting. Chef Mary Alison Utley (we call her Ali) has recently taken over the Executive Chef position at The Historic Brookstown Inn. She’ll be the next chef to surprise us on Tuesday, July 25.
Chef has literally worked her way up in the culinary field. “I started out washing dishes and gradually worked my way up.”
Check out the list of where Chef Ali has worked her magic: Leon’s Cafe, Rainbow News & Cafe, Christipher’s Global Cuisine, Mundo, The Millenium Center, Sapora Ridge Country Club, and most recently Meridian Restaurant, where she and Chef Mark Grohman’s team wowed us with multiple, incredible courses. Ali took the position next door at Brookstown Inn to be able to spend more time wth her teenage daughters.
What will Chef Ali surprise us with? Who knows? We never know what’ s coming at our Chef’s Table. She hinted that she may be dabbling in Baltic or Turkish and she promises the menu will be different than anything we’ve had so far.
Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Tuesday, July 25. Seating is limited. A reminder of our pricing:Your ticket price of $30 INCLUDES your multi-course meal including dessert as well as tax and gratuity associated with the meal. Beverage (and gratuity for the purchase of beverages) are not included in the ticket price. Please take care of your server on any beverage service. We’ll see you on July 25th!
** Follow us on Facebook for the latest details and get in on the chatter by tagging @TheHistoricBrookstownInn and #triadfoodiesChefsTable on Facebook and Instagram.
Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or need the chef needs to be aware of any concerns.
Long time no chat. Boy have we been super busy. We moved again, no thanks to issues with the house we rented while we build THE house. And now we are temporarily in a charming farm house way on the other side of town. We love the more spacious kitchen with its most excellent light. But I am looking forward to finally, one day, moving, hopefully for the very last time. Ever.
Months from now.
Anyhoo…while we’ve been busy cleaning up floods and traveling to forget it all, we came across this awesome little restaurant in Charleston called The Glass Onion. It’s adorable and we were starving and trying to be true to our new Keto way of eating (or at least mr. foodie is, lol) and it came highly recommended. Slid right in before their Saturday brunch ended and grabbed a couple of small plates of deviled eggs and this Squash Salad. We were like, “What the heck is a squash salad?” And the server, bless him, told us about it and said it was unlike anything he’d had before but that it was delicious, so of course we had to try it.
It was a yummy crisp salad but the only greens was a small bed of butter lettuce. Piled onto the lettuce were very thinly sliced yellow squash, mint, slivered almonds and a homemade buttermilk dressing. On top of THAT was a veritable cloud of freshly grated parmesan.
Disclaimer (I realize here that buttermilk is not exactly Keto. I get mine organic from a local market but it has no nutritional info regarding sugar. In the place of buttermilk in this recipe, feel free to use a plain kefir or Greek yogurt, though I prefer Siggi’s Icelandic Yogurt to any and all). If you use yogurt, you may want to cut back on the mayo or add a little milk or something to loosen so it’ll have the consistence of dressing and not a dip.
So giving credit where credit is due, here’s a hat tip to The Glass Onion and my version of its delicious Summer Squash Salad.
Summer Squash Salad (adapted from The Glass Onion, Charleston, SC)
For the Dressing (serves a salad for 4-6 people):
3/4 cup mayo (I use Duke’s because it has no sugar)
1 cup buttermilk (If Keto, full fat or plain Greek or Siggi’s yogurt or plain Kefir)
1 clove garlic, minced
1/2 shallot, minced
2 tbs. red wine or white wine vinegar
2 tbs. freshly squeezed lemon juice
dash hot sauce (I used Texas Pete)
fresh ground pepper to taste
Salt to taste
In a pint mason jar, add ingredients, attach lid and shake, shake, shake. You can also whisk all the ingredients in a bowl but since I put the dressing in a jar anyway, I just throw it in there. Add more salt or pepper or even hot sauce as necessary. Hopefully you won’t use it all and can make another salad for another day or use it as a dip. Refrigerate for 1-2 weeks.
This dressing makes a great base and you can go from there to adding parmesan or italian herbs for a great creamy Italian if you like. Or the zest of the lemon to make it more lemony.
For the salad:
2 zucchini squash
2 yellow squash
1-2 sprigs mint leaves, chopped or torn
1/2 cup slivered or sliced almonds (you can also toast for extra flavor)
1/2 cup fresh parmesan for grating
Slice the squash very thinly with a mandolin or with a knife to about 1/8 inch thickness. Line a salad bowl with butter lettuce, baby lettuce or baby spinach (just a handful). Top the greens with the sliced squash. Add almonds and sprinkle the mint around the squash. About 10 minutes prior to serving, pour the desired amount of dressing onto the salad. You can toss it if you want here, but I don’t bother to. Just before serving, shave the parmesan over the salad. It’s best to cover the whole salad (with an audience) for maximum effect.
The fresh squash and the pop of mint along with the crunch of the nuts make for a great summer salad that really is unlike anything you’ve ever had. And it has definitely become my new favorite.