Monthly Archives: September 2021

A Review of Winston-Salem’s Newest Chicken Sandwiches

When last we visited the fair Camel City, we decided to check out two very different chicken sammies. One is huge and packs some heat and the other is also a good size, yet more traditional. Let’s take a stroll to 5th Street downtown…

Top: Timmy’s Hot Chicken’s The Tim Bottom: Skrimp Shack Chicken Samwich

Timmy’s Hot Chicken 237 W. Fifth Street

We flew in on Timmy’s Hot Chicken’s second day open. Not something I usually do, but it’s not Tim’s first rodeo. We ordered The Tim ($8) which is as “basic” as it gets: chicken, pickles and comeback sauce. Although I like spicy food, I ordered it medium because I was scared 🙂 …It’s GIANT with two good-sized perfectly crispy thighs that are super juicy on the inside, a light schmear of comeback sauce and a few pickles. Pic of size does not do it justice. I removed one of the thighs and still wasn’t able to finish the entire sandwich. The goal was to share it anyway, but my entire table wanted their own sandwich (only my husband could finish his). With medium. it still had a kick but wasn’t uncomfortable. I’d be willing to share the Hot with mr. foodie one day. You can get as many toppings as you want, all the way up to The Timothy ($10) which is basically loaded with slaw, bacon, cheese and sauce. Not into bread? You can also order chicken tenders, thighs or beyond chicken if you prefer a protein to go with a side.  A plethora of sides are available at Timmy’s and we especially enjoyed the mac & cheese. The slaw is a nice accompaniment to the rich chicken. We didn’t try the collard greens, but if you do, let us know what you think! All in all, the sandwich is a good value for the size. Sides are not included in the sandwich price.

I highly recommend the bread pudding as a dessert. It wasn’t full of layers like you are used to as it was really like pudding, but you could really taste the banana and it had a nice depth of flavor.

Oh and if you love a challenge and are so inclined, Timmy’s invites you to try the Hellfire wings and eat them in 10 minutes or less and you get your name on a plate! Note: Tim told me that hellfire is ridiculously spicy.

Across town at the Skrimp Shack (1103 Silas Creek Parkway)…we were invited to pop in and try their new Chicken Thigh Samwich which features their crispy signature breading, slaw, pickles and their own “sweet sauce” that was created just for the sandwich. The sauce will remind you of a comeback sauce or a bit like a white barbecue too, albeit less spicy than Timmy’s. 

Skrimp’s chicken samwich isn’t as huge as Timmy’s, which means you’ll likely be able to finish if you didn’t just eat half of The Tim, lol. This is the sandwich you’ll want when you want to eat local, fast, inexpensive and you want your chicken sandwich traditional. We don’t always need bells and whistles, y’all, right? The sandwich comes with slaw and feel free to get yours the way it comes, but I like to taste the main event in a sandwich so I ordered my slaw on the side. Skrimp Shack’s slaw is really good, I just ususally prefer slaw not on my sandwich. If you’re not in the mood for a sandwich or even chicken at Skrimp Shack, by all means order some freshly fried oysters, shrimp or fish as they never disappoint. They even have terrific fish tacos. Sides are too many to mention but we do love Skrimp Shack’s mac & cheese.

Chicken Thigh Samwich, slaw on the side and an order of mac & cheese

Fried Oysters…just a few to sample

Again, this is not a best or better review…simply a tell-all about chicken sandwiches, but if you love you some banana pudding, Skrimp Shack has it too and it’s a big one …big enough to share and it has the layers like you may know and love. It has more of a vanilla pudding base with bananas layered in. Super old school and yummy.

Oh and fun fact! If you can’t eat your whole sandwich and you happen to have an air fryer, these chicken thighs reheat incredibly well. I literally had 2 whole chicken thighs and 2 half sandwiches to eat when we got home and they made some delicious leftovers.

With that foodies, I send you out into the world to eat local and try some locally-owned chicken sandwiches. Where do you find your favorite non-chain chicken sandwiches? Let us know below or comment on our instagram post!

A Look Back at Our Chef’s Table at Sixth and Vine with Chef Ebony Warfield

A Chef’s Table is an experience. What started five years ago as a handful of people letting the chef surprise us has transcended into a gathering of friends that seem to extend beyond itself as we see new faces each month. When we sat together at 6th and Vine to get to know Chef Ebony Warfield, there was an unmistakable magic in the air and by the end of the evening, Chef Ebony felt the magic and the love.

Ebony Warfield is the new executive chef at 6th and Vine, a restaurant located on 6th Street that has become somewhat of a Winston-Salem icon. Ebony is the first Black Executive Chef in Winston-Salem. It’s even more special because the restaurant is also woman-owned as Kathleen Barnes has remained an integral part of WSNC food scene for a number of years. You can learn more about Ebony and Kathleen in my podcast on the Triad Podcast Network. With a military background and a number of years working locally in some of our top dining establishments, this wife and mother’s dedication to her profession is inspiring. I knew I NEEDED to feature Ebony at a Chef’s Table. She and Kathleen promptly said “yes,” and once we went live, the event sold out in just a few hours.

Ebony introduced the evening that was about to commence as “…dinner at your grandma’s house, if your grandma went to culinary school.” Soul-filling and nourishing dishes that inspired by her upbringing and training were nudged into creative iterations that dazzled our eyes and palates. The attention to flavor and detail was remarkable. At the end of the evening, Ebony received a well-deserved standing ovation, which led to her tears and our tears. She felt it! It was special. If you were there, thank you for being a part of it. Thank you for showing this talented chef all the admiration she’s due. If you missed it, fear not, foodie. She’s in the kitchen of 6th and Vine dazzling diners 5 days a week including Saturday/Sunday brunch.

Let’s take a look at our four course Chef’s Table with Chef Ebony Warfield.

Course 1: Southern Charcuterie with homemade cornbread, pimento cheese, pickled collards, homemade jam, homemade toasted & caramelized pecans

Course 2: Pureed White Bean Soup, Ham Cup, Parley Oil

Course 3: Roasted Chicken with Local Seasonal Vegetables

Course 4: Lemon Blueberry Upside Down Cake

We hope you get a chance to visit 6th & Vine and see what Ebony and her team are churning out. While the menu has stayed the same in many ways, because Ebony didn’t want to mess with what was working, her touches are evident and the specials always look amazing.

Tears of joy with a standing ovation

Chef Ebony Warfield, 6th & Vine owner Kathleen Barnes, Mary Haglund

Our next Chef’s Table is September 15 at Spring House Restaurant, Kitchen and Bar featuring Chef Tim Grandinetti. It’s SOLD OUT but stay tuned for more Chef’s Tables in the coming months.