Monthly Archives: September 2019

Sir Winston Restaurant & Wine Loft

It’s time you all tried Sir Winston!

Years passed as many walked by wondering what is going to become of the The Pepper Building, a 1928 art-deco landmark ,when several years ago, it was announced that the building had been sold and would become a boutique hotel and restaurant.

Indigo Hotels, owned by IHG, like to spring up in areas that provide their guests with a more local experience. As you walk into the hotel, you’re at once in the Sir Winston Restaurant & Wine Loft and immediately are immersed in a local experience. From the walls adorned by local artists, to Sunnyside Millwork’s handcrafted banquettes, tables, chairs, in fact all of the new woodwork in the restaurant, the focus on those local details are quite obvious.  The restaurant was at one time in the basement of the Pepper Building and the new Sir Winston is a nod to its predecessor of the 1960s and its inspirational namesake, Sir Winston Churchill. People who have eaten at Sir Winston in the 60’s, will see familiar quotes as well as light fixtures found in the sub-basement that have now been repurposed in the bar and dining room. The attention to detail is impeccable.

I mean it’s just lovely. Go upstairs in the loft and enjoy the view. I first enjoyed Sir Winston right after it opened on a date night with my 10-year-old.  Chef sent out a few things for us to try, a boiled egg appetizer, a flat bread with lamb meatballs. My seared scallop dish with pickled local melon was outstanding.  I knew David would kill it at at a Chef’s Table.

I spoke with him for my podcast, “At the Table with Triadfoodies” which you can hear here. 

David was hired to design the menu and lead the kitchen of the new Sir Winston, which opened in the spring. Swing, was born in Winston-Salem, grew up in Wilmington, gained his culinary skills in New York City and worked his way back to the City of Arts and Innovation several years ago. He says to build the menu, he had to go all the way back to the late 60’s. “I was given the original Sir Winston menu. I took some ideas from that, but I had to assure management that I would not implement that pricing structure,” David joked.

For context, prime rib back in the day was $2.25.  Sir Winston endeavors to take you back in time enough to appreciate classic details and flavors but bring you back to today’s modern techniques and flair and Swing’s influence of southern cuisine.

Chef took the popular items like seafood and prime rib and put his own spin on it. “Shrimp cocktail was very popular, so I came up with Sutler’s gin pickled-shrimp, which is on our small plates menu as well as on our NC trout dish.” David says they didn’t want to be a steakhouse but did want red meat options on the menu. “To play off the prime rib, all of our signature steaks come off the rib loin, which we break down in-house, including my personal favorite, the cap steak which is featured in the Bulldog’s cut.” He says this steak made the menu after he got his hands on Sir Winston Churchill’s personal cook’s cookbook. Between researching original menus and Churchill’s indulgences, writing and re-writing menus, Swing says he spent at least two months preparing for this gig.

Chef Swing introduced a few new ideas to the guests that will be featured on the upcoming fall menu, but the tasting courses were a great balance of the tastes of summer and a nod to the spiciness of fall.

Course One

Pimento Cheese Stuffed Squash Blossom, Apricot Mango Chutney

94DFF4BE-E529-424E-8023-24ACFF7F4495

I love the delicate texture of a stuffed squash blossom that’s been flash fried and it seems like they were made for pimento cheese. This appetizer tasted like summer in the South.

Course Two
Texas Pete Dust Cinnamon Maple Smoked Pork Rind Encrusted Chicken Lollipop

C459F65D-BEDB-4197-8A2A-540CFF862CC1

This beautiful chicken drummie was a conversation starter at most tables. The sauce was rich and robust and the pork rind crust added another crispy dimension. I could see this dish on a menu anywhere and it would be a fun lunch item. And Swing must think so too. “I’m playing with smoking Cornish hens and preparing them the say way, with bacon jam and the pork rind crust.”

Course Three
Seared Scallop, Pork Belly, Beet Purée. Pickled Watermelon

947F44EA-E772-47BB-A787-B3DDB90AE2AD

Our very own version of surf and turf. I’ve enjoyed scallops, which are currently on the menu at Sir Winston, and the culinary team prepares them to perfection.

Course Four
Seared NC Grouper, Black Truffle Risotto, Raspberry Mole, Blood Orange Purée

56698865-AF20-41FE-BFFA-FB4E03B99B80

Sea dwellers…twice in one night? What a lovely treat. 

Course Five
Cheerwine Braised Boneless Short Rib, Chipotle Grits, Gremolata

img_9130.jpg

This course was the most comforting of the night. And Swing says there is a variation currently on the menu.

Course Six
Orange Ginger Cake, Wasabi Mousse

32C27633-15DE-43CF-ACA3-4F35CD7F75B8

Beautifully presented, the orange and ginger on this petite little cake were definitely reminiscent of the coming season. The mousse on top was definitely adventurous to say the least.

Sir Winston is a hotel restaurant but Swing says he appreciates the company’s approach to embracing the local story. “It does have this corporate backing, but the fact that it’s a chef-driven restaurant and that they said to me, ‘alright chef, here’s very little direction and the ball is in your court,’ was something that I’d been looking for a long time.”

 Sir Winston Restaurant & Wine Loft is located at 104 W. 4th Street, Winston-Salem.

sirwinstonrestaurant.com.

I’ve Got a Cookbook for You!

A few years ago, my mama Sara, endeavored to record her own recipes as well as track down ages old recipes by ancestors and friends to create an awesome cookbook that is nothing but a bunch of memory triggers. Few things take you back like a familiar dish, right? She mainly wanted a place where all of our family’s favorites could be in one, tangible place for my sister and me. So in this cookbook are my mother’s and grandmothers’ and great-grandmothers’ recipes, their friends’ and people I’ve known my whole life who …you know who they are…they’re the ones that make THE dish at the potluck and you know they better make that dish or else  or the day is just not the same.

There are even a few random recipes of my own (my sister too).

This cookbook is available in a few stores and churches across the area but we just discovered a couple more boxes, so if you’re interested, you can purchase here and we’ll mail it to you (US only please).

 

 

 

 

Favorites From Our Table

A collection of recipes in a ring-bound hard cover book featuring old school favorites that have been tried and true for generations. $18 includes shipping (US only).

$18.00

Get your tickets to A Triadfoodies FRIENDSGIVING benefitting Second Harvest!

Foodies! I’ve been wanting to do something really special for the holidays and I couldn’t think of anything more wonderful than a grand get together with past guests AND past CHEFS for a true evening of community.

A Triadfoodies Friendsgiving will be Monday, November 18 at 6:30 at Providence Restaurant, which is graciously hosting our event.

This is going to be all kinds of fun. Chefs from past Chef’s Tables are coming and serving potluck style as well as joining us at our table.

Who’s coming? Well so far…

Toim Grandinetti, Spring House Restaurant, Kitchen & Bar
Richard Miller, Butcher & Bull
Rod Harmon, Asian BBQ & Grill
Jody Morphis, Blue Denim
Vonne Keobouala, Lao Restaurant
Adam Barnett, The Katherine Brasserie
Brian Ricciardi, Mozzarella Fellas
James Patterson, Sedgefield Country Club
Travis Myers, Willows Bistro
Peyton Smith, Mission Pizza Napoletana
Jeff Bacon, Providence Restaurant
Chef Dion Sprinkle
Aly Utley
John Wilson, Sophie’s Cork & Ale
Tom Jankovich, The Painted Fish Cafe

100% of the proceeds will benefit Second Harvest Food Bank of Northwest North Carolina.  Support for the Friendsgiving is provided by Lowes Foods.

We have a few tickets remaining after our initial announcement, which was at first sent out to all of our “almumni”.  Tickets have now been released to the public.  Get them while they’re hot! 

Providence has set aside plenty of space for us and we’re kind of playing it by ear how big we go.

Please consider joining us as your tax-deductible RSVP ticket purchase will benefit Second Harvest. We hope you’ll be there as we enjoy this fellowship time with new friends that we’ve enjoyed over the past few years.

IMG_8606