Author Archives: triadfoodies

About triadfoodies

I love food and eating out. I wish more people would support their locally owned restaurants. We spend our time in the Triad and reside full-time in the NC Mountains, but the love for local is strong! This blog dishes out all the yummy details. Catch my column, triadfoodies, in YES! Weekly and my podcast on the Triad Podcast Network, "At the Table with Triadfoodies." Email me to collaborate kristi@triadfoodies.com

“Stuck” at home? Enjoy Thai Chicken w/Sweet Potatoes & Pepper

It’s been a minute since I’ve been on, foodies.  There have been many things going on. A quick catch-up on all that, outside of the obvious of course.

Right around the time the CoVid-19 pandemic got super serious around here and they started shutting everything down, schools, restaurants, facilities,  etc, my father, who has battled Parkinson’s Disease for years, took a turn for the worse and he passed away on March. 19. This was made exponentially more difficult because his skilled care center was on lockdown and only end of life visits allowed.  On top of that, my mom, who had been in the hospital with a non-Covid illness (at least we think so as she tested negative) was just released from the hospital and moving into rehab and then back to HER assisted living facility, which was ALSO on lockdown. So we could visit him and so could she, but she has not been able to receive visitors at all in the past 2 weeks while she grieves. We had to settle for a private graveside service with no hugs, which was very difficult. But we shall celebrate my Daddy’s life in a few weeks, months, whenever it is safe to do so.

So…here we are.
I hope you are all doing well. After a hectic week and a half going back and forth to the Triad, I actually am so grateful for being at home with my family and cooking and only going out for essentials. As much as I like to eat out, I am a homebody. As you may know, I homeschool, so our schedule hasn’t changed too much other than we don’t go to our school co-op on Friday or church on Sunday. I like an excuse to stay home for sure.

I figure no time like the present to pop in for some recipes and what’s going on in the local restaurant world when I hear about it. For one, DO try to support local restaurants by ordering takeout occasionally. They need your support now more than ever. But since you can, enjoy cooking at home too.

So here’s the first of a few recipes I plan on posting that will hopefully get you out of the doldrums and pack your plates with flavor. I didn’t take a lot of photos because I was throwing it together, however it was just so pretty, I decided to snap one.

This dish turned out so great and was gone in a flash.  I cooked it in the Instant Pot but it can easily be done on the stove, you just need to cook longer until the potatoes are cooked through.

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Thai Chicken w/ Peppers & Sweet Potatoes

1 1/2 pounds chicken, boneless thighs preferred here
1 red pepper, sliced in strips
1 sweet potato, peeled and cut into 2 inch chunks
1 bunch of arugula, kale, spinach (optional)
1 large knob of fresh ginger, divided
1/4 onion finely diced
2 cloves garlic, grated
2 Tbs. Thai red chili paste
1 Tbs. ground or fresh turmeric
1 cup chicken or vegetable broth
1 can coconut milk
1 Tbs. fish sauce
juice of one lime
Handful of cilantro (optional but really not)
red pepper flakes or cayenne to taste
green onions for garnish
2-3 Tbs. oil, sesame oil or ghee
salt/pepper to taste

Before you start cooking, rub the chicken with the turmeric and half of the ginger. Let it hang out overnight or a few hours but if you forget, it’ll be fine. Turn the IP to sauté and once hot, sear the chicken on both sides until lightly browned.

Add the onion, garlic, sweet potatoes, chili paste and cook for 3-5 minutes. Add garlic remaining ginger, broth, coconut milk, cayenne or red pepper and fish sauce if using. Here, you may add the red pepper but I like it a little crisper, so you can add it at the end if you prefer.

Turn the Instant Pot to manual pressure and cook on high for 8 minutes. Quick release the pressure, remove the lid, add the red pepper, greens, lime juice and season if needed.  Turn the heat to sauté and reduce the broth a bit, until peppers are tender crisp. This won’t take long. Stir and check for flavor, being careful not to bust up your sweet potatoes. Serve over rice. Top with fresh arugula or cilantro and or green onion.

Stove Top version:

In a dutch oven, heat oil of choice. Follow all the steps as above at medium heat, adding the peppers to the pot, but once you get to the pressure cooking part, turn the heat down to a light simmer and allow to cook partially covered for 20-30 minutes or until the potatoes are mostly tender (you don’t want them falling apart). Add some broth if it gets too thick. Once fully cooked, add your greens, lime juice and spices as necessary.  Top with cilantro or arugula and green onion and serve over rice.

Enjoy!

Sweet Changes in store at Black Mountain Chocolate in WS

Hi, foodies!

Well I kind of felt it was inevitable that little Black Mountain Chocolate might be thinking “bigger and better”. And here we are. The folks at BMC have just announced that they will be moving their Trade Street operations to Bailey South in the Innovation Quarter.

They’ll be doubling their square footage, adding hours, events, a bar and jobs! We’ll also see a slight name change. Keep reading for details. We just love these folks and we are truly excited for them.

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Here’s the hot off the presses announcement:

Black Mountain Chocolate Factory today announced a move from its current Trade Street location to Bailey South in downtown Winston-Salem’s Innovation Quarter. Along with the move, Black Mountain Chocolate Factory will be rebranded as Black Mountain Chocolate Bar and add coffee and cocktails during extended morning and late night hours at its new 4,800 square foot location.

Black Mountain Chocolate Bar is excited to offer a unique culinary experience in the Winston-Salem area, with a desserts-focused menu that will attract Winston-Salem visitors and locals alike. The expanded lounge will accommodate 75 guests indoors, with additional seating outside and place an emphasis on offering hospitality, fostering community, and showcasing the excellence of the fair-trade craft chocolate created at the factory.

The new space will almost double the Chocolate Bar’s square footage, include a generous and inviting seating area for guests, and enhance the ability to host chocolate tasting events and classes. This move is also expected to double Black Mountain Chocolate’s workforce to approximately 20, creating new jobs for both back and front of house employees.

“We can’t wait to share with the community our inviting gathering space, featuring rich experiences like truffle classes, chocolate tastings, wine pairings, and cocktail labs,” say Black Mountain Chocolate Bar co-owners, Brent and Millie Peters. “From morning coffee to an afternoon cookie treat to an evening cocktail, the Black Mountain Chocolate Bar will offer sweet fun for every age at every hour.”

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The anticipated move will happen in early summer. Black Mountain Chocolate has been a key member of the thriving Arts Scene on Trade Street since 2014. They will continue to support Winston-Salem’s thriving arts culture from their new location while also connecting with the heartbeat of the Innovation Quarter. “There are so many exciting developments happening in downtown Winston-Salem right now,” says Marissa Joyce, marketing director at Black Mountain Chocolate. “We are proud to be a part of what makes this city unique and enjoyable, and we plan to continue to be a sweet spot in Winston-Salem’s culinary culture.”

“From morning coffee to an afternoon cookie treat to an evening cocktail, the Black Mountain Chocolate Bar will offer sweet fun for every age at every hour.”

– Brent and Millie Peters, Black Mountain Chocolate Bar Owners

Black Mountain Chocolate Bar will be a unique establishment in the city, with a sophisticated gathering space and a menu that caters to coffee, sweets, and spirits.  Their commitment to creating fair trade, organically sourced chocolate will continue.  Their chocolate is distributed to over 100 retailers across the country. The new location will be located in the Bailey Power Plant complex at 450 N Patterson Street, across from Bailey Park and adjacent to the Coal Pit.

“The more people who come here to live, work or learn, the more places we need where people can gather, unwind and enjoy great food and drink,” says Graydon Pleasants, head of development for Innovation Quarter. “Black Mountain Chocolate Bar is the perfect mix of all those elements you’re looking for when building a sense of place, and we look forward to their opening later this year.”

Black Mountain Chocolate has been working with STITCH Design Shop, Eastern Restaurant Supply, Sunnyside Millwork, and Designer Alice Webb in the creation of their new space. Construction has already begun, with an anticipated completion in late May. Black Mountain Chocolate Bar is looking forward to joining and contributing to the thriving nightlife and special events that already occur in the Innovation Quarter community.

Wine Review: 2015 Polkura Syrah

The following is a review of a wine provided to me gratis by Wine Merchants in Winston-Salem. All opinions herein are my own. 

I wouldn’t call myself a big wine drinker thus I do not consider myself full of wine knowledge. We probably have wine at home once a week max. However, I’m a lot like you and I know what I like. I know when something will taste good alone (like on the deck in the mountains) or with food. I’d like to think that’s why Caleb Flint, owner of Wine Merchants and Vin 205 Bistro & Wine Bar, graciously gives me a wine to try from time to time. He likes the feedback and I really appreciate that he wants to hear it from me.

I’m notoriously slow at getting around to drinking the wine. I cook a lot at home but having children at home who need to get in bed at a certain time all around homeschooling, a wine pairing dinner isn’t always possible. And truthfully, mr. foodie isn’t always in the mood for wine with dinner.

So the bottle patiently waits.

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The  2015 Polkura Syrahfrom the Colchagua Valley in Chile was finally paired with some leftover pizza on a Sunday night.  I love a good Syrah and I’ve been starting to enjoy South American wines a bit more as well. They usually have a good price point (Polkura is priced round the $17-20 range). This Syrah is definitely one I would consider with food. It’s a bit on the spicier side for me, not that I didn’t like the spiciness…it was just certain for my palate that it would be wonderful with pizza (which was a good choice incidentally) as well as steak. For sure steak.

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Since this is such a food-friendly wine, I definitely suggest you visit Wine Merchants and let Caleb or Alan guide you to it as well as any other wines from Polkura and enjoy this Syrah to elevate your pizza night or a great steak. I’ve never not found a great, affordable wine at Wine Merchants. There you’ll find a great selection of boutique type wines and some local items, like hot sauces, the best olive oil and balsamic vinegars, and chocolate.  Visit on a weeknight prior to dinner and see why Vin 205 is one of Winston-Salem’s hidden gems. It’s one of our favorites.

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Have you heard about the awesome news from Caleb and Alan at Wine Merchants and Vin 205? Read about their butcher’s market and new restaurant concept coming later this year! 

 

Get your tickets to our Chef’s Table at Sophie’s Cork & Ale

Hi, foodies…

We’ve been on a bit of a reunion tour of sorts with our 2020 Chef’s Tables. We’ve been going back to some of our favorites by popular demand. January-Meridian Restaurant; February-Vin 205 Wine Bar and next month-Sophie’s Cork &  Ale!

Read about Chef John Wilson and get details on our event here. 

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Chef John is one of the most creative and talented chefs in the Triad and he’s truly doing his thing at Sophie’s and getting that restaurant all kinds of recognition.

Join us on Monday, March 16 at 6:30 at Sophie’s in Lexington.

Your Heart’s Desire For Valentine’s Day

A version of this blog post ran as an article in the Food & Drink section of YES! Weekly. Read this and my other food articles here. 

Taking your sweetie out for the most revered or dare I say, dreaded day of the year gets some extended love this year as Valentine’s Day falls on a Friday. So you know that means most restaurants are offering multiple days of multiple courses of all things date worthy. I’ve done some research and compiled a list of some notable spots to suit your fancy. 

Providence Restaurant, 5790 University Parkway, Winston-Salem

What’s not to love about Providence Restaurant and its mission of changing lives with Second Harvest and its Providence Culinary Training program.

Tuna Tartare, Roasted Beet Salad, a choice of a beef filet, pork osso bucco or snapper for your entree and a choice of dessert. At $80 per couple, it’s one of the best deals in town and a fine looking menu. You can view the menu and make your reservations at providencews.org/valentinesday

Vin 205 Wine Bar, 205 South Stratford Road, Winston-Salem

One of the hidden gems in Winston-Salem, Vin 205 will offer a three-course prefix menu all week leading up to a sold out Chef’s Table on Sunday, Feb. 16th. And don’t just consider the Valentine’s Day meal, Vin205 also offers Saturday and Sunday brunch from 10am-3pm. 336-765-8175

Spring House, Restaurant, Kitchen & Bar, 450 North Spring Street, Winston-Salem

For one of the sexiest spots in town, enjoy lighter fare in Spring House’s Library Bar. Pop in a couple of days earlier for their White Tiger Noodle Shop on Wednesdays this winter or enjoy the main house for a truly elegant experience with approachable food to match. A St. Valentine’s Day Love at First Bite and an early winter menu was just released. Call Spring House for info and to reserve for any of the above. 336-293-4797 springhousenc.com

Di Lisio’s Italian Restauarant, 301 Brookstown Avenue, Winston-Salem

That’s Amore! Italian is always a favorite for Valentine’s Day and DiLisio’s is one of the best spots to consider. You and your sweetheart are invited to a four course wine dinner especially curated by Tony and Maria DiLisio. This is a reservation only event and DiLisio’s will have two seatings available, 5:30 and 8:30. Price $75 per person. You must call to reserve your seat. 336-546-7202.

Undercurrent, 327 Battleground Ave, Greensboro

Always a go-to for a special occasion, once again Undercurrent Restaurant is offering special prix fixe four-course menu on Friday and Saturday, Feb. 14-15. Price is $140 per couple and includes a bottle of wine. Visit undercurrent.com to view the menu and for reservations. 

Gia, Drink, Eat, Listen, New Garden Road, Greensboro

We’ve always thought Gia as a great place for a cozy date night. Chef Anders Benton says he is adding an aged steak for two, a shareable scallop dish, and heart shape dessert to their existing menu Feb. 14-16. Reservations always recommended. 336-907-7536

 

Sophie’s Cork & Ale, 23 West 2nd Avenue, Lexington

Getting a jump on things, Chef John Wilson is offering a 5-course (yes, five) wine dinner on Monday, Feb. 10 at 6pm. Cost is $80 per person. Call for reservations. 336-300-7338

Your Dinner Awaits

Literally. Perhaps you’d rather go a different route this year and let a personal chef come to you. Chef Angelica Dantzler offers a personalized experience in your own home and takes care of all the clean-up and customers say your kitchen will look better than before they arrived. Your Dinner Awaits. Find Angelica at Your Dinner Awaits on Facebook for information and to contact. 

Chef Dion Sprenkle is also offering a Valentine’s Day special with his Table ‘0 on February 14 from 6:30-9:30. Cocktail hour with hors d’oeuvres, multiple course dinner with wine pairings. Space is very limited so please call for your reservation, 336-343-9314.

Roselli’s To Go & Dessertery, 2190 Boone Trail Road, North Wtilkesboro

John Roselli will have your favorite Italian dishes or even pizza ready for you to take home but what he’s really loving this year is his heart-shaped Red Velvet Cheesecake. We suggest you call ahead for your order 336-818-4343.

Stay for awhile….

Butcher & Bull, 425 N. Cherry Street, Winston-Salem

The restaurant is featuring a Valentine’s Day menu in addition to their regular menu Thursday, Feb.13-Saturday, Feb.15. And if you want to make it a little mini-getaway, the restaurant, along with the Downtown Marriott, are offering a deluxe room package.  It includes:

-Deluxe Room

-Bottle Champagne & Chocolate Covered Strawberries upon arrival

-$100 Food & Beverage credit for Dinner in Butcher & Bull

-Breakfast for 2 the following morning 

$229 plus tax

(The package is available Friday, Feb. 14 and Saturday, Feb. 15)

You can reserve the room at Winston-Salem Marriott 336-725-3500. Dinner bookings can be made at Butcher & Bull 336-722-5232.

Have a sweet time with your sweetie, foodies! And comment below so our friends might learn where you love to go on Valentine’s Day.