Daily Archives: November 8, 2018

foodie b’eat: Bistro B is Sold

Aw, foodies. I’m sad. My beloved Bistro B has been sold and Chef Tim Bocholis is “passing the torch.”

Bistro B is basically the reason I became a food writer. It was within those walls eating those plates of food that the inspiration for starting a blog began. Bistro Blog. Bistro Bocholis. Bistro B.

I’d get on my  high horse in the early days circa 2010 and berate those who stood in line at Chain Lobster and Olive Chain and why oh why weren’t you at THE B???

But eventually, Bistro B became the place to BE in Kernersville, NC.  I wrote about them here.  And have gabbed often on FB.

Such deliciousness. Anyhoo….I cry.

Bistro B  has been sold and owner and Chef Tim Bocholis has announced that he’s off to new adventures. Though he’s not exactly saying what’s next, this weekend is Bocholis’ last weekend as chef. 

Here’s what he wrote in today’s newsletter: “After many heartfelt & wonderful years here at Bistro B Tapas & Wine Bar, the time has come for me to pass the torch to embark on a new & exciting adventure,” Bocholis announced. “To all that have enjoyed our dining experiences over the years, I truly appreciate your unwavering patronage and support! I can’t find words adequate enough to express my sincere appreciation. You have made my experience here at Bistro B the joy of a lifetime.”

Bistro B was the first fine dining choice in Kernersville. People from across the Triad would visit to get a taste of Bocholis’ unique take on Mediterranean cuisine and tapas. Bocholis adds, “Coming to a decision to turn over the fruits of hard labor was difficult, to say the least, for me and my family. However, the comfort I feel with the new owners is indescribable. I totally endorse and support their vision.”   

The new proprietors, Bob and Trey Prescott will be operating the restaurant with a new concept. It will be called “The Prescott” and is said offer a modern farm-to-table concept. 

So sad to see you go, Chef! Thanks for the deliciousness and some pretty interesting tales from the square.  Now, foodies…there’s going to be a “new” restaurant in Kvegas.

So, EAT LOCAL!

Hello Bistro Family and Friends

PASSING THE TORCH
After many heartfelt & wonderful years here atBistro B Tapas & Wine Bar, the time has come for me to “pass the torch” to embark on a new & exciting adventure. To all that have enjoyed our dining experiences over the years, I truly appreciate your unwavering patronage and support! I can’t find words adequate enough to express my sincere appreciation. You have made my experience here at Bistro B the joy of a lifetime.

To the new proprietors, Mr. Bob Prescott and son, Trey Prescott, my congratulations and I sincerely hope that you find much joy as well as prosperity in the years ahead. The Prescotts will continue to provide Kernersville and surrounding areas with exceptional food choices in a friendly and welcoming environment.

Coming to a decision to turn over the fruits of hard labor was difficult, to say the least, for me and my family. However, the comfort I feel in “passing the torch” to the new owners is indescribable. I totally endorse and support their vision and ask that you join me by frequently visiting their establishment.

Bistro B Tapas & Wine Bar would not have been possible without your support and I truly thank you and wish each of you the very best. Please reach out with questions or concerns at my email. Email: cheftimo007@hotmail.com

The new Restaurant will be named “The Prescott” offering A Modern Farm to Table concept. Email:theprescottrestaurant@gmail.com

This will be my last weekend here as Chef

With gratitude for your fine patronage,

Chef Timothy A Bocholis

AS ALWAYS WE APPRECIATE YOUR PATRONAGE! LOOK FORWARD TO ENTERTAINING YOU SOON!

 

White Pinot Noir Could Be Your New Fave

Caleb Flint of Wine Merchants in WS offered me a bottle of Amity Vineyards White Pinot Noir, Willamette Valley 2017 for an honest review. We are grateful for the opportunity (and the wine). All opinions are my own.

My favorite kind of wine is red wine. And of the reds, my favorite has been Pinot Noir. And no that has nothing to do with the film, Sideways. 😀 . Though a Malbec sometimes does sometimes hit the spot.  I also do try to support NC Wine as much as possible but I do like to change up.  So when Wine Merchants talked about a White Pinot Noir, I was intrigued. After grabbing a bottle,  I took a little time and meal planning for when to enjoy it. Mr. foodie and I like wine, but we have two kiddos at home and sometimes we can’t just open a bottle up and enjoy. And we rarely finish a bottle between the two of us in one night. Plus, I wanted to have a mushroom pasta dish. I am particular like that.

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Then the night came. Opened up a bottle of the White Pinot on a pasta night. I enjoyed a glass while cooking. What we found was a lightly fruity, very clean wine with body that drinks quite easily alone and is wonderful with pasta, cheese and poultry and particularly, mushrooms. Bonus points if you can manage that in one dish, which we did (a browned butter balsamic mushroom sauce over ravioli with grilled chicken). The photo of the dish didn’t come out well. But I’ll make it again and share the recipe.

The wine went perfectly. I have a feeling this is going to be in the regular rotation.

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i see you

White Pinot Noir is gaining in popularity but is still considered somewhat “rare” compared to other varietals.  it takes a special process because Pinot Noir grapes are obviously red. This is an excerpt from VinePair.

To make white wine from red grapes, winemakers take careful steps to ensure that there is minimum contact, or maceration, between the pre-fermented must and color-giving grape skins. To eliminate maceration for white Pinot, only a small amount of the grape’s juice can be fermented into white wine.
Free-run juice is released when grapes are piled, and their skins break under their own weight. In white winemaking, this produces the highest quality wines because there’s minimal contact with bitter skins and seeds. Free-run juice, and occasionally must from a very light pressing, are used to make Blanc de Noirs still wines.

White Pinot Noir also listed as Pinot Noir Blanc or Blanc de Noirs.  In Winston-Salem, you can find Amity Vineyards for about $25 at Wine Merchants & Vin 205 Wine Bar at 205 S. Stratford Rd. in Winston-Salem.  (336) 765-8175.

By the way, if you haven’t been to Wine Merchants or the bistro next door, get yourself over there. The restaurant is one of the most underrated spots in all of the Triad. Read about them here.  Site of 2 Chef’s Tables! That’s how good.

Cheers!