Monthly Archives: June 2018

Join us at Roots Restaurant for our next Chef’s Table!

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Innovative. Perfection. Worth the drive. Fabulous.
 
Those are just a few of the words that foodies fortunate enough to dine at Roots have said about this brand new restaurant located at Sanders Ridge Winery. Just a few months ago, Chefs Ben Hurst and Brent Andruzzi opened Roots to rave reviews. They both honed  many of their skills at River Birch Lodge and most recently, Brent at the incredibly popular Willow’s Bistro. We are so excited that we’ll be letting these chefs surprise us with multiple dishes on Friday (you read that right), August 3 at 7:00pm. Get tickets here! 
 
Roots and its home, Sander’s Ridge Winery, are located just a short drive from Winston-Salem in Yadkin County. It’s a true farm-to-table experience here. Enjoy the summer drive into the Yadkin Valley Wine Country, drive into organic farm and admire the rows of grapes in the vineyard before stepping into the stunning, yet cozy timber frame restaurant that is Roots. These young, talented chefs promise five courses of farm fresh ingredients. Brent and Ben are both known for their passion for quality ingredients, color, vibrancy and celebrating the bouty of the season.
 
We certainly hope that our visit at Roots Restaurant offers you an appreciation of our beautiful growing wine region and the absolutely wonderful produce and wine coming from Sanders Ridge’s Winery and organic farm.
 
Here’s how it works:
 
Reserve with a ticket here and you’ll join us at our table on Friday, August 3 at 7:00. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course dinner 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. The winery will be open for tasting and wine purchases. Please take care of your server or wine attendant on any beverage service. Seating will be limited.
 
We’ll see you on August 3!
 
**Please inform me as soon as possible of any food restrictions you may have. While the chefs promise to do their best, not all food concerns can be accommodated.
Foodies,
You know I’m from Yadkin County. And it wasn’t wine country when I grew up there. But it’s so beautiful and deserves your love. Just like this restaurant! Please share with your friends, bring them out for a lovely evening and support local food and wine!
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GIVEAWAY!! New Wewalka USA Pie Crust

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UPDATE: Congratulations to Julie Groce and Jenny Lambeth, you’ve won 5 Wewalka pie crusts! Also updated to re-direct you to this post, with up-to-date ingredients and instruction .

 

Foodies!! I have a giveaway for you!

If summer is a time for cobblers then surely it’s also a time for pie!

Fruity, light, summery pies that you don’t have to bake a crust for because this HERE crust is ready to be rolled out and filled and topped and you do whatever you want to it.

Or creamy, decadent pies…

Or savory pies! Yes, in summer. Or for freezing because it’s summer.

The best kind of pie is one that’s made FOR you but if you must make it your own little self, it should be just so simple. I hate flour going everywhere. And that’s one of the reasons I’ve loved working with Wewalka European Bakery Style doughs in the past (click here for recipes). The pizza crusts, danish roll, crescent rolls…ALL of it..so easy, ready to roll out on parchment to make my life less messy and time consuming. Plus, the doughs are so delicious that I’d rather have a sure thing than hope I get my crust right, ‘no what I’m saying? This new Wewalka crust is 25% thicker and is completely lard-free.

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So comment below for a chance to win 5..I say… 5!!! Wewalka pie crusts. You can make a whole plethora of pies filled with blueberries or cherries or lemon or chocolate. Or chicken or buttermilk. And that’s what I made with my Wewalka pie crust. My very favorite pie..Buttermilk Pie. It’s kind of a like a vanilla chess pie. Not too sweet, with an ever so barely there tang, with delicate notes of vanilla and lemon. Yum. To say this is an old-fashioned, old as the hills, granny old recipe is an understatement.  There are recipes all over the internets and mine is a combine of things I like. I even add collagen peptides to mine to add some extra protein.

I might go make it again this afternoon.

Buttermilk Pie

Ingredients:

  • 3 eggs, large, room temperature
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk ( I used fat-free but you can use full fat)
  • 1 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste (or just another teaspoon of extract)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg (optional but yummy)
  • 1 prepared Wewalka pie crust

Preheat oven to 350 degrees. Roll out the pie crust per package instructions and place in a 9 inch pie dish, fluting the crust as you see fit. As you can see above, I’m terrible at it.  For easier transport,  place dish on a cookie pan.

Directions:

  1. Beat eggs until foamy. Add butter, flour, sugar and beat until fluffy.
  2. Add buttermilk, vanilla, lemon juice and nutmeg.
  3. Beat until smooth.
  4. Pour into prepared Wewalka crust.
  5. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
  6. Cool completely.

Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.

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You can find Wewalka at most major grocers locally…Harris Teeter, Publix and Lowe’s.

Comment below for your chance to win! This is taking place across Facebook and Instagram so post there too! I’ll choose a winner on June 11. What is your FAAAAVE pie?

 

 

 

Join us at our next Chef’s Table!

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Hi, foodies….

I’d say get ready for some wonderful back to back posts about all things food…since my children are spending a few days at their grandmother’s but man…the weather has been so nice that I’ve just been enjoying these beautiful NC mountains and just allowing myself to be.

But I can’t be just chilling and eating and doing laundry so I’m going to get a few posts out …one of the most important is to let you know that we literally have only 11 tickets left to our next Chef’s Table. We’re back at Meridian Restaurant to let Chef Mark Grohman surprise us! I was asked over and over if we’re going back and I’m thrilled to make it happen.

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Here’s a link!  And the deets….

By popular request, the foodies AND YOU are headed back to one of the most fabulous restaurants in Winston-Salem. We’re so happy that Chef Mark Grohman is on board for yet another triadfoodies Chef’s Table at his amazing Meridian Restaurant.

Chef Mark’s passion for local ingredients is second to none. And his mantra is: “If I’m able to make it myself, I always will.” Meaning he makes his sausage, his pasta, his desserts…. His restaurant, while being upscale, is inviting and vibrant with a bird’s eye view of the culianary wonders taking place in the kitchen, plus a lovely view of the Brookstown area of Winston-Salem. Chef will be preparing multiple courses of surprises and flavor combinations that you will talk about for months. How do we know? Because we always talk about his dishes, ages later and 15 months after our first Chef’s Table with Mark, the chatter is still going strong. You’d have to see social media for proof!

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Tuesday, June 26 at 7:00. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course dinner 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. Seating will be limited.

Food restrictions? Let me know ahead of time and I’ll pass it along to the chef.

We’ll see you on June 26!