Author Archives: triadfoodies

About triadfoodies

I love food and eating out. I wish more people would support their locally owned restaurants. This blog dishes out all the yummy details. Catch my column, Chow, every week in YES! Weekly!

Get your tickets to our next Chef’s Table!

Hi, foodies! I wanted to let you know we have another Chef’s Table coming up in a little over two weeks. Get your tickets ASAP as they will go fast. As of this posting, we have 7 tickets remaining.  We’re headed back to Winston-Salem this time to one of my new favorite restaurants, Trade Street Diner.  Here’s the Eventbrite listing. Get tickets here. 

We’re back and so ready to spring into a colorful and vibrant season of Chef’s Tables featuring the area’s most talented chefs. This month, we’re so excited to be headed back to Winston-Salem where Chef’s Freddy Lee and John Tharp and their team at Trade Street Diner will tantalize our tastebuds with multiple courses.

Roasted Pork & Crispy Head

You know Chef Lee as chef at the renowned Bernardin’s at the Zevely House in the West End as well as his partnership at Cowboy Braziilian Steakhouse and Bleu.  Chef Tharp’s restaurant, Towne Centre Diner, in Wallburg, has been called a hidden treasure. If you’ve been to either of these restaurants, then you know the talent these two chefs possess. They’ve partnered up to bring us yet another wonderful eatery in downtown Winston-Salem.

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Trade Street Diner blazed on the scene in 2017 and Freddy and John have wowed their guests with their creative take on diner-inspired ingredients with a creative twist. And seriously, that truffled salmon with mushrooms pictured above is the BEST salmon I’ve ever eaten. Read about our experience at Trade Street Diner in my review for YES! Weekly.  We can’t wait for your to try what Freddy, John and their culinary team have planned. What’s on the menu? Well, that’s half the fun. We let the chefs surprise us.! What’s never a surprise is how much each Chef’s Table guest is delighted with the food and atmosphere as we fellowship together.

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Tuesday, April 24 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 extremely limited.

We’ll see you on April 24!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @tradestreetdiner and #triadfoodiesChefsTable on Facebook and Instagram.

Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or if the chef needs to be aware of any concerns.

 

Foodie B’Eat: Chefs For Hire

This article was previously featured in my food column in YES! Weekly.  Be sure to check out YES! for the latest happenings around town. 

Sometimes you can take the chef away from restaurant kitchen but you can’t take the kitchen away from the chef.

Chefs for hire are becoming increasingly popular these days. It’s no longer a perk for celebrities or the wealthy. Today, it’s becoming more accessible than ever and for the skilled chef, quite ideal for those who don’t want to be burdened by restaurant hours. For the customer who can afford it, it provides a much-needed convenience, freeing you of all the prep and clean-up.

There’s a difference between a private chef and a personal chef.  A private chef works for a singular client, sometimes full-time and sometimes multiple meals a day. Some private chefs are hired for short spurts of time as well.  A personal chef may cook for several different clients in their homes, providing fully-cooked meals and meals prepped in advance. All work diligently to provide a service that is as budget-friendly as possible.

Lynn Wells, owner of Thyme Well Spent Personal Chef Services in Greensboro, is a personal chef. Wells worked for 21 years in the Nutrition Department at Moses Cone Hospital in various culinary management positions. She has multiple clients and travels to their home to prepare their meals. “Everything is prepared from scratch and cooked in the client’s home. Meals are packaged per my client’s request and stored either in the refrigerator or freezer, depending on their schedule, preference and freshness. I include heating instructions with all meals. I do the grocery shopping the morning of a cook day and often times go to more than one location to shop. I want to get the best and freshest ingredients and always buy local whenever possible.”  Wells says she certainly understands that the expense of hiring a personal chef can be a concern, but… “There is no doubt, this is a luxury service. My first client didn’t cook and she and her husband either ordered take out or ate out every night.  Within two weeks, she noticed a difference in savings. The most important difference was in flavor and how the food was prepared, fresh and made with love.” She adds, “The biggest savings that clients have commented on is they no longer have food going bad in the refrigerator. They would purchase fresh produce, vegetables and meats from the store or farmer’s market with the best intentions, then they get home and not want to cook it.”

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Chef Lynn Wells (photo cred: Todd Turner Photography)

Wells’ schedule now includes weekly clients, some once-a-month clients, biweekly, bimonthly, etc. “Everyone is scheduled in advance for the same day during the initial consultation. That ensures them consistency and it helps me plan my schedule.”  thymewellspentpersonalchef.com 

Darren Atkins of il Centro in Burlington started his private chef/full-service catering in September 2016 and last year opened a store front in Burlington to provide daily provisions like antipasti, salumi, fresh pasta and specialty Italian accoutrements with local North Carolina ingredients. He says, “It’s inspired by the alimentari or food stores/farm grocers all throughout Florence and Tuscany.”  Atkins provides a full-service private chef experience to your home or location.  “We definitely want to cater to the foodie. I am very hands-on with customers and committed to providing them with themes for dynamic experience.”  Budget depends on the client needs and is available to Burlington, Greensboro, High Point, Chapel Hill, Durham and possibly beyond.But And since meal prep and meals to go is becoming ever so popular, il Centro provides a Dinner Delivered series where customers can order from a weekly meal plan and have scratch-made dinners for two delivered to their door for $25. The store in Burlington is open Tuesday-Saturday 11:30-6:00.

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Chef Darren Atkins (photo courtesy of Atkins)

ilcentrokitchen.com 

Nikki Miller Ka, of Winston-Salem, has worked in numerous capacities as a chef. She says she started cooking for a family as a private chef in 2011, “It was literally a dream come true. It combined all my favorite things…planning, cooking, shopping and meeting people. I couldn’t believe my reputation preceded me and that these people wanted to pay me for to cook for them on a regular basis.” Miller-Ka says now, as a private chef, she enjoys being hired to chef a class or party per week. “Generally I cater small dinner parties and conduct private cooking classes in people’s homes.” A fee is set based on the number of guests for a cooking class or party. “I send out a menu of options for their event. I meet with the client for kitchen consultation so we can plan logistics and finalize the menu. Day of, I show up with complementary beer and/or wine, an apron, cutting board and knife for each participant during cooking classes.” And best yet, “I clean up. You get leftovers. I go home.” Miller-Ka also provides a grocery shopping service with 10+ recipes that clients can cook at home. niksnacksblog.com 

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Chef Nikki Miller-Ka (photo courtesty of Miller-Ka)

The newest chef-for-hire is popular chef Dion Sprenkle and his new Table ‘0, which offers a personalized in-home dining experience.  “The name comes from our most desired VIP table in the Chef Dion Sprenkle restaurant in Lexington that closed in 2016.”  Sprenkle says from that location, the customer could see him cooking in the kitchen and be close to the staff. “The guest felt like an instant family member and part of the action. The Table would be booked weeks in advance.” Sprenkle says since closing the restaurant, many of his fans missed his cuisine and having access to The Table.

“I decided to become a Chef for Hire with the help of my boss, my wife Jeanette.  She handles all marketing, decorations, set-up, and serves the meal.  Together we create a one-of-a-kind, personalized dining experience in our client’s home. It was primarily to connect with our friends, family and former restaurant customers. And now we create wonderful intimate menus for families, friends and sometimes for corporate gatherings.”

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Chef Dion Sprenkle  (photo courtesy of Sprenkle)

For most chefs for hire,  it’s the connection with her clients that keeps drives their passion. As Wells told me, “Being in someone’s home is very personal and sacred to me. This profession demands respect and I consider what I do an honor. It’s very humbling to have a family or individual put their trust in me to prepare fresh meals that will make their lives easier, less stressful and most importantly, provide them more time to spend on more important things other than meal planning, shopping, and cooking. There is a connection that happens where I learn about their lives, their habits, and why they’ve sought someone to cook for them.” Wells adds that she hopes the experience for her clients goes beyond the convenience, and hopefully deliciousness, of it all.  “I live, eat, and breathe food. Everything I learn, I try to pass on to my clients in some form or fashion. If anything, it recharges my battery to do what I do. I want meal time to be a pleasant experience for my clients and this career gives me an open canvass for my creativity and enthusiasm with food. This industry is an ever changing revolving door of opportunities and I can’t wait to see what’s next!”

Me neither, chefs! I think it’s so cool that you’ve found a way to do what you love on your own schedule.  Be sure to check one of these chefs out if you ever decide to treat yourself and your family. I’ve found that after I’ve shopped and prepped for a dinner at my house for a large group, I could’ve almost hired someone to do the work for me.

Have you ever hired a chef?

 

foodie b’eat: Triadfoodies Chef’s Table at B. Christopher’s

To see this article in YES Weekly, click here. Featured in the 2/28 edition. 

Something special happened on the evening of February 19. Gone was Valentine’s Day, but love was certainly in the air. The love of food and fellowship. Thus, the story of another Chef’s Table. This one, featuring Chef Chris Russell of B. Christopher’s Steakhouse. It could’ve been made special by the fact that the 40-seat dinner sold out in two days flat. It could’ve been made special by the fact that Chef Russell added four more seats that sold out in ten minutes to accommodate a waiting list. But what made it most memorable and extraordinary was the sheer delight in the camaraderie of Russell’s guests, some who’d never stepped foot in his restaurant. And that’s what Chef’s Tables are all about. To introduce you to a chef, get to know him or her a little better and to dive in and try a restaurant that maybe you just haven’t gotten around to yet. Oh, and it’s to also have a little fun. And by the chatter in the room, I feel pretty certain that folks were having a great time.

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Established in 2000, B. Christopher’s American Steakhouse was a popular restaurant in Burlington and enjoyed business there for nearly 15 years before Russell relocated to downtown Greensboro four and a half years ago. I’d just eaten there for the first time last August and reviewed it here on Page 8 after a wonderful experience. It was then we all agreed that this steakhouse, which was about much more than just steak, was a natural fit for a Chef’s Table. Russell spent part of his growing up years in Burlington and attending Elon College before he began his culinary journey. He says his first love as a chef has been roasting and grilling proteins but he’s enjoyed and going in many other directions over his 30-year professional career. “Lately, I don’t think about what I cook or how I’m cooking necessarily, but why I’m cooking and putting this on a plate,” he says. Russell says today he’s taking a more artistic approach. “Not to be too serious about it because it is just nutrients that people need, but like any artist, I want people to see what I’m up to. Hopefully people will see the care in it, whether it’s the knife skills or vegetable cuts, the layers and depth of flavor. Our palates works in a linear way and a bite may catch you one way and by the time you finish the it may taste another way.”

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Chef prepared four courses, each featuring a different key component from Shellfish to Sweet. Shout out to my girl, Ericca Smith for taking photos of the courses. She’s a great photog.

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Shellfish
Scallop Crudo
Citrus/ Thai chile / mango / ginger / rice vinegar / mint / oil

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Salad
Grilled Pear Salad
Greens / pears / candied walnuts / blue cheese / mustard vinaigrette / caramelized onions / balsamic

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Meat
45-day Dry Aged Ribeye
Horseradish potatoes / roasted roma tomatoes / foyot sauce

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Flourless Chocolate Torte / raspberry coulis

Each course was thoughtfully prepared and I heard more than one person say that the salad was the best they’d ever had. I, for one, love a great steak. And Russell’s ribeye was simple, yet beautifully presented. I can’t think of a single time I’ve ever enjoyed a flourless chocolate torte, but our dessert that evening was very creamy and very rich and really delicious.

Speaking of his cooking style, Russell told me, “I like clean approachable ingredients that people are familiar with and I like to sneak in some that people aren’t and that’s also fun.” Russell’s approachability extends far beyond just his food in the kitchen. After welcoming the guests at the Chef’s Table and retreating to the kitchen to get some courses out, Russell made it a point to come out and speak to each guest, often taking a seat at their table to enjoy some conversation. Chef’s Table “alum” Meg Lohuis, of Greensboro said, “Not only was the food phenomenal, but it was awesome that Chris was as involved with the group as he was. It was great chatting with him. It really struck me how personable he was.”

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Russell has also been a mentor for many young chefs in the area, most notably, Chef Kris Fuller of the widely regarded Crafted restaurants in Winston-Salem and Greensboro.  “When I met her as a teenager, I knew she had more get up and go in her pinky than most people had in their entire body, so it’s wonderful what she’s done and today I get inspiration from her and she and her family are very good friends.” Fuller recalls the day she walked into his restaurant and he took her under his wing, “Chris and his brother Eric were so kind and patient with me as just a kid in high school trying to figure out if my passion for cooking meant that this should be my career path. I didn’t know it then, but I know now that my time with them was very important in me pursuing this career. And all these years later, it’s great to have had worked under them and to still have a relationship with Chris to this day.”

Russell says he considers it a great accomplishment that he has been able to serve as a mentor for many sous chefs and others in his restaurant that he’s seen leave to achieve their own dreams.  “It is one of the greatest feelings that one can have, when you can mentor or inspire a person in a way that they go on and do great things. I want to take what I’ve learned and give that to someone else. It should be the natural way of the world, to pass on our knowledge so that others can move on and do better. I take a lot of pride in that.”

Wanna go? B. Christopher’s American Steakhouse is located at 201 North Elm Street, Greensboro. bchristophers.com 

Eating our way through Hendersonville, Don’t Miss Hendersonville Restaurant Week!

I was honored to be invited with other food bloggers to attend a Sneak Peek of Hendersonville Restaurant Week. Meals and accommodations were provided gratis. All opinions are my own. 

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I just got back from a quick little trip to Hendersonville, NC to catch a sneak peek of the upcoming Hendersonville Restaurant Week which is happening  March 15-24. I’m telling you about it now because it’ll give you plenty of time to plan. And let me tell you, you’re gonna want to take a little jaunt to the mountains of North Carolina to check out this foodie town and get you some delicious eats.

I had heard that Hendersonville had a happening food scene, while enjoying being a touch “away” from the tourist vibe in nearby Asheville (about 20 minutes away). It was my first time and I immediately fell in love with its charming downtown as well as the neighboring village of Flat Rock.  A half dozen or so food bloggers from all over the state and South Carolina were invited by my friend, Laura Huff the Carolina Epicurean, to taste what is to come for their first ever restaurant week. We tried eight restaurants in 2 1/2 days …it’s a tough life, foodies. We call it R & D and I haven’t quite recovered from so many tastes of foods. Plus I got spoiled a little, I ain’t gonna lie.

The 10-day event encourages locals and visitors to explore restaurants via prix fixe multi-course menus. You’ll find all varieties of restaurants participating, from taverns to fine dining and even food trucks. Lunch menus range from $10-15 and dinner menus from $25-35 (excluding beverages, tax and gratuity). And if you want to turn your foodie adventure into a bonafide getaway, there are lodging partners that are offering special rates and packages, such as buying a two night stay, get a third for free. Reservations are recommended as this inaugural event is generating quite the buzz.  Please be sure to visit the Hendersonville Restaurant Week website for the latest menu updates. Below is just a smidge of what you’ll taste and see during HRW. We just glazed the surface baby. And we ate a ton!

Flat Rock Wood Room  1501 Greenville Hwy, Hendersonville
This cute BBQ restaurant meets pizza joint draws you in the moment you get our of your car. The smell of the smoke and the casual ambiance invite you to just hang for a while. Be sure to get some stock for your pantry with Jamie Guay’s Championship rubs and sauces. You’ll have trouble deciding. There’s a lot to choose on the menu and we tried some tasty bites, but I really loved those wings and you must try the cornbread. It rocks.

Old Orchard Tavern201 Sugarloaf Rd, Hendersonville

Located in the Cascades Mountain Resort, this little restaurant is not your typical hotel restaurant. Very chef-driven with locally-sourced ingredients, I look forward to dining here again. The hotel is quaint and you can enjoy some family time in the indoor pool with a slide that kids of all ages would love. As for the food? Delicious is all I can tell you. Highly recommend any of the dishes. I also loved this beer-brined game hen, which didn’t make the cut. So just be sure to check the website for any menu changes.

Brooks Tavern142 3rd Ave W, Hendersonville

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If tavern fare is more you speed, you’ll love this cute little happening bar-meets-restaurant for drinks and specials and pub food. It’s just so fun and pretty too. Don’t miss the jar of candied bacon and if you have a sweet tooth, you’ll enjoy the fried (yes, fried) cheesecake. Think cheesecake made like an egg roll served with a side of preserves. Big enough to share. 

Postero401 N Main St, Hendersonville

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You. Guys. Postero is gorgeous and Postero put so much food in front of us that we ate ourselves into a tizzy.  And Postero has great lighting for food photography and I felt very comfortable there with my fellow food bloggers just taking snaps. I’m sure people were aghast but we didn’t care because we were with our people. There were several highlights but I have to say that the whipped goat cheese mousse with house-made waffle fries kept me going back for more. As did the salmon tartare. As did the polenta fries. And the banana ice box pie. I’ll stop now.

Season’s at Highland Lake86 Lily Pad Ln, Flat Rock
A great vacation spot whether you’re vacationing solo, as a twosome or as a family. Highland Lake enjoys hosting receptions, weddings, parties and business luncheons. Quite too many tastes that we tried to list here. We had a table full of plates and we passed and tasted in a flurry. What you see here may change and here are some of my faves.

Hannah Flanagan’s300 N Main St, Hendersonville
A traditional, no frills, super casual Irish pub. Their claim to fame is the Shepherd’s Pie Eggroll. Dipped in a little brown gravy, it’s a super tasty crispy on the outside soul-soothing favorite.

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Never Blue119 S Main St, Hendersonville
Ya’ll. My bucket list spot. I’ve been trying to get to Never Blue for a few years now since hearing the praises of superstar Chef Jesse Roque. She’s so hip and gorgeous and super sweet. And heck yeah, can she cook. Tried a lot here too. My favorites were the Gypsy Cheese (think a tex-mex style pimento cheese, but with jalapenos) topped with Cowboy Candy (think candied jalapenos…and yum). The gnocchi was also mmmm…mmmm good. Be prepared to get FED at Never Blue. The portions at dinner are no joke, but Jesse says she wants you full and happy and you will be! 

 

The Dugout Taproom & Grill430 N Main St, Hendersonville
This is the only spot I didn’t get to try since I had to get back to the kiddos, but from the photos I saw, you might want to get you some fried green tomatoes with pimento cheese because, cheesy goodness. 

Where I stayed:

1898 Wavery Inn

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1898 Waverly Inn is the oldest surviving inn in Hendersonville. This inn used to be a boarding house before being turned into a charming bed and breakfast. Mike and Tracey made us feel so welcome.  Breakfasts were delicious and not just for guests. You’re welcome to just come in the morning to eat. It’s very convenient and just a block from downtown. Be sure to enjoy their social hour and if the weather is warm, you’ll love taking a seat in a rocking chair a swing on the charming front porch.  

If there’s time between eats, don’t miss…

Appalachian Pinball Museum, 538 N Main St, Hendersonville

Pinball machines, Pac-Man, Tetris, Frogger. All in a historic theater. It will take you back for sure.

Also try not to miss:

The Poe House 

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Named in honor of author Edgar Allan Poe, The Poe House is located in historic downtown Hendersonville. Coming off somewhere between English Pub and trendy wine bar. The Poe House is a hangout for locals and visitors alike. A cozy place to enjoy live music, a craft cocktail, beer from their ever changing draft list, or a flight of hand selected wines.

What I loved about Hendersonville is that the downtown is very walkable with wide streets and ample parking. And the nearby town of Flat Rock has cute little shops and eateries, a wonderful park, Flat Rock Playhouse and the Carl Sandburg home.

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A portion of Restaurant Week’s proceeds will benefit Dandelion, a job-training cafe in downtown Hendersonville for Safelight, a nonprofit that assists victims of domestic violence.

Check out the restaurant week menus here. For more information about Hendersonville, click here.

Happy eating and traveling foodies. Let me know where you go and what you loved. Tag us while you’re there on FB or Insta, we love seeing you on your adventures!

Website: http://hendersonvillerw.com
Social:
Facebook: https://www.facebook.com/HendersonvilleRestaurantWeek/
Instagram: https://www.instagram.com/hendersonvillerestaurantweek/
Twitter: https://twitter.com/HendoRestWeek

For Lodging Specials: http://hendersonvillerw.com/lodging-partners/

Bubbly and Brunch at Vin 205

Back in September when we enjoyed a wonderful Chef’s Table with Chef Oren Feuerberg at Vin 205 Farm to Table Bistro, owner Caleb Flint said he wanted to do it again, but this time to show off Chef’s skills at brunch.

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We decided to kick off the new year with a Bubbles and Brunch a couple of weeks back.  And man, was it delicious. But I expected it to be. The food at Vin 205 is superb and Caleb Flint really knows how to make his guests feel special. And our Chef’s Tables are just filled with foodies and fellowship and we just have the best time. You should join us for one soon!

You’re met at Vin205 with the Wine Merchants shop. I’m not sure what’s more difficult, trying to refrain yourself from being drawn in by the wonderful aromas of the kitchen because you came to do a little shopping, or not taking a seat immediately because you’re interested in the market. Hopefully you make time for both.

Caleb continues to add more and more to the wine market and now shoppers not only can find wines from boutique vineyards from our local region and all over the globe, but also a plentiful selection of Joyce Farms meats and regional cheeses, chocolates and gourmet items.

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Chef Oren Feuerberg and Owner Caleb Flint, Wine Merchants & Vin 205 Bistro

Vin205 is certainly gaining ground during the week with dinner featuring live music and wine events. But what Executive Chef Oren and Caleb are endeavoring to highlight is their Sunday brunch. The chef-driven menu changes often with special spins on traditional favorites. And Caleb brought in some of his favorite local purveyors to give them special recognition during our four courses. Batistini Farms, Camino Bakery and Magic Beans Coffee were all special guests at the table and on the palate.

Course 1

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Duo of Mini Quiche (Potato & Bacon; Spinach & Mushroom paired with Vin 205 House Salad tossed in Raspberry Vinaigrette with Batistini Farms Vanishing Grape Balsamic, goat cheese

I’d like to think I get out enough but I can’t think of a single quiche I’ve had that has potato AND bacon and to me that just seems like a delicious no-brainer. And I’ve also never had spinach WITH mushroom in a quiche. And of the tasty tasty two, the spinach and mushroom was my favorite. Batistini’s Vanishing Grape is a new favorite of ours and was recently featured in our holiday gift guide. See it here. It’s so worth the purchase as it adds incredible flavor to salads and cheeses. Tom Sephton, imports and bottles the balsamic and oils in Clemmons. “We have basic olive oil and flavored olive oils as well as aged balsamic. All of the oils we bottle are very, very fresh and the harvest date for all oils is right there on the bottle.”

Course 2

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Truffled Scrambled Eggs with Camino Brioche Toast

Here we are, days later, and I’m still thinking about those light and fluffy eggs that had been scrambled in truffle oil and topped with truffle shavings…and that bread which Chef and his team griddled so perfectly.

Emily Masters, of Camino Bakery, told the group that the brioche is one of the most popular offerings at Camino. “It’s baked fresh every day, like all our other baked goods. It’s fluffy, buttery with flour from King Arthur Flour, milled in Graham, and milk from Homeland Creamery in Julian.” 

Course 3

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Brown Butter Poached Shrimp & Pimento Cheese Grits

A twist on a traditional brunch favorite and charmingly served in a glass jar. The grits were cheesy perfection.  Our guest, Chris Roth, then praised the chef as the best shrimp and grits he’d ever had.

Course 4

House made Raspberry & Blueberry Muffins with Coffee Service by Magic Beans Coffee

The muffins were lightly sweet and fluffy with whole berries throughout and a great little sweet ending to our brunch. Our “dessert” was paired with Magic Beans air-roasted coffee served two ways. The first tasting was with Magic Beans Essence, a concentrated coffee extract that is added to hot water or other liquids. The second tasting was Wine Merchants and Vin 205’s exclusive Magic Beans blend in the French press. Owners Neal and Mary Pruett served each guest . Neal Pruett told us, “Air roasted coffee is so smooth. One of our mottos is that you can ‘drink ours black’.”

Caleb told the group, “Folks who know me know I’m a rather enthusiastic coffee drinker and we just love how unique and special Magic Beans is.” Not only does Wine Merchants serve the blend, but the beans are sold in bulk as well as the Essence.

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Mary and Neal Pruett, Magic Beans LLC

Though guests at Chef’s Table are usually responsible for purchasing their own beverages, which makes it unlike a wine dinner, what we love about Caleb Flint is that he takes advantage of owning a wine shop and offers everyone a taste of what the shop has to offer. Each of the 27 guests were allowed to share bottles of bubbly rose on the tables. And each setting was made even more charming by the varying coffee mugs at each place. Those attention to details is what keeps me coming back to Vin 205 and what will bring us back there again, possibly in the summer, for another Chef’s Table to let Chef Oren surprise us, yet again.

Wanna go? Vin 205 is located at 205 S. Stratford Road, Winston-Salem. Open for dinner Tuesday  through Thursday 4-9:30pm; Friday Lunch and Dinner 11:30am to 9:30pm, Saturday Brunch 10am-3pm; Saturday Dinner 5-9:30pm, Sunday Brunch 10:00-3:00. Wine Merchants is open Tuesday-Saturday 10am-9pm, Sunday 10am-3pm. vin205.com

PS: Foodies, our next Chef’s Table at B. Christopher’s sold out in 24 hours. We are so thrilled you are supporting our local chefs. We’ll announce a new Chef’s Table soon!  Where would you like to see us?