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

A Chef’s Table with Adam Barnett and The Katharine Brasserie

A version of this story can also be seen at YES! Weekly.

After 18 months in full-blown get-to-know-you mode, Chef Adam Barnett is feeling very much part of the culinary scene in Winston-Salem.

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Barnett, who was hired in July 2017 as Executive Chef at the relatively new The Katharine Brasserie and Bar, which was the location of the first Chef’s Table of 2019 on January 8th. The event sold out in less than eight hours and then Barnett agreed to add another 15 seats for a total of 45. Those additional seats sold out in less than 30 minutes. Needless to say, people are interested in what Barnett is doing. Many of the attendees of Chef’s Table, which was held on January 8, had never been to The Katharine and they were ready for what he was cooking up.

Named for Katharine B. Reynolds, The Katharine has been written about by me and others a number of times, from media events and regarding seasonal menu changes or new additions, so if you’re a regular reader of YES! Weekly or Triadfoodies, you know I’ve walked away impressed with the food and service more than once.  And just about every time I’ve dined at the brasserie, we’ve enjoyed some of the best wine pairings I’ve ever experienced.

I got to know Barnett a bit better when he was a guest of my podcast, “At The Table with Triadfoodies.” Barnett grew up as a regular kid in Columbus, Ohio and enjoyed summers with his mother’s family in Nova Scotia, which he attributes to his sense of wanderlust. After deciding that academia was not for him, he took a more “hands-on approach” in construction. And you know how winter is in the construction field. “I needed some winter hours and I started working in a restaurant,” he says. “I had one chef take some interest in me, then I got shuttled along to another restaurant and then I hit the road.” Barnett has had stints in Aspen, Colorado; Toronto, Ontario; Vermont, Big Sur, and Los Angeles, California; and most recently Washington D.C. “I spent eight years in the school of hard knocks, real world training and eventually landed in the advanced placement program at the New England Culinary Institute.”  Afterward, it was in California that he honed his skills in modern French techniques, which serves him well at the Katharine, a French-Inspired brasserie, but Barnett says they don’t want to be too dogmatic about it.

“I’ve worked with some very, very good classically French chefs and that’s always been the underpinning of what I do,” he says. “But like everything else, cuisine evolves. You sit back and take a look at who inspires you or you look at re-discoveries of ethnicities and I try to incorporate that into what we’re doing here.” While we may think of French cuisines as heavy with butter and cream and bread, Barnett feels that France’s influence in its former colonies in places like the Mediterranean allows him to offer a more relatable, global approach and the menu of the Chef’s Table was a reflection of that.

Course One
Apple Rutabaga Soup garnished with Parsley Oil.

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Course Two
Arugula and Shaved Fennel Salad, Parsnip Crisps Preserved Lemon Dressing

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Course Three

Seared Diver Scallops, served with a Ginger – Carrot Emulsion, Batonet Beets and Radish Sprouts.

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Course Four (Meat Course)

Grilled Painted Hills Flat Iron Steak, Caramelized King Trumpet Mushroom, Foie Gras and Madiera Sauce.

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 Cheese Course
Thomasville Tomme (from Sweetgrass Dairy in Thomasville GA), Campo d Montalban (a blended Cow, Goat, and Sheepsmilk Cheese from Spain), Honey-Walnut Spread, House-made Ginger-Apple Butter, Herb Salad

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Okay okay…so you’re wondering where is dessert…heh heh…funny story.  I actually really enjoyed the cheese course, after all it IS a French-themed restaurant. But there’s the story of a pastry chef and rice pudding gone awry. We’ll leave it at that. 

Barnett took some time to get to know the space and cultivate an air of good community with the culinary team itself. The Kimpton hired new management, a new sommelier and he says now The Katharine is better than it has ever been. “I feel so tremendously honored to work with this group, from our back of house to our management and our sommelier. They’re a big part of the engine. It’s never a one person show.”

Barnett says he’s enjoyed the community and has felt the embrace and he can’t imagine doing anything different.  He says, “I love the visible, tangible marker of a day well spent. And that’s one of the great things about working with food.  You get raw ingredients in, you apply technique, you hand it over to someone and you get to see the satisfaction. There’s a profound sense of enjoyment from that.”

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By the way, this wasn’t served at our Chef’s Table but if my favorite dish at The Katharine is this Beef Tartare. It’s divine.

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Wanna go? The Katharine Brasserie & Bar is located at the Kimpton Cardinal Hotel, 401 North Main Street, Winston-Salem. katharinebrasserie.com 

Podcast: At the Table w/Triadfoodies & Chef Adam Barnett

We just wrapped our Chef’s Table at The Katharine Brasserie & Bar last Tuesday and the next morning, I sat down with Chef Adam Barnett for my  podcast. Take a listen! And be sure to catch the latest YES! Weekly on Wednesday for a complete recap of the Chef’s Table, the food and a bit about Adam.

 

A Look Back at A Chef’s Table at The Painted Fish

We had such a wonderful experience at our latest Chef’s Table, the dinner series that’s taken the Triad by storm that is now catching on here in the High Country.  We had a great event a year ago at Vidalia Restaurant in Boone and we really thought Chef Tom Jankovich would be the perfect chef to celebrate as we relaunch our series.  We have always loved visiting the mountains for vacation (to get away from the summer heat) and when we visited we regularly enjoyed having brunch or dinner at The Painted Fish.  If you’ve been following along you know that in the summer of 2017, we took the leap and moved here.  Twenty-five of us gathered at The Painted Fish Cafe for multiple courses, each course so different from the rest and a full testament to Chef Tom’s cafe menu that is short and sweet but diverse with something for everyone.

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A Chef’s Table celebrates our local chefs and restaurants and the farms and makers they support. It’s food and fellowship at its most fun. Typically, a Chef’s Table is all about letting the chef surprise us, but Chef Tom let us have a sneak peek of his menu and he also told us what to expect when he greeted us before the courses came out. Let’s take a look back!

Course 1: Lobster Chili with lime sour cream, salmon caviar.

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This had all the elements of your traditional chilis with spices and smokiness but with lobster. The lime sour cream was a beautiful contrast to the earthy chili.

Course 2: Baby Kale Salad, toasted walnuts, dried cherries, shade radish, goat cheese, honey white balsamic vinaigrette

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This pretty salad made for a nice palate cleanser following that robust chili. Chef Tom made a little setting of goat cheese on the bottom so that every bite got a little bit of it. And cherries and walnuts were the perfect complements. 

Course 3: Tuna Tartar, wasabi cured egg, soy foam, pickled ginger, Asian micros, grilled crostini. The Painted Fish Cafe and Beer Bar

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I don’t normally declare a “favorite” dish of the night but this had everything I loved. Tuna tartar, cool and herby, a wasabi cured egg (that the chefs had been working on for three weeks)…it was ooey and gooey but not runny…oh yum and buttery crostini. A little of the soy foam on the crostini with the tartar…seriously I could eat something like this every day.

Course 4: Lamb Chop, rosemary pesto crusted, pear croquette potato, haricot vert, lamb jus lie The Painted Fish Cafe and Beer Bar

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At this point, we’re feeling good and full, but who’s saying no to a precious little lamb chop? Not me. It was perfectly cooked with herby crust and the little potato croquette (shaped like a pear …in the spirit of Christmas) was a touch of whimsy.

Course 5: Chefs Trio Dessert, chocolate Cabernet truffle w/sea salt, tomato stuffed strawberry with balsamic syrup, champagne shot.

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This dessert trio had strawberries and chocolate but not just strawberries and chocolate. Each berry half was filled with a balsamic-y tomato jam. The truffles were a riff on The Painted Fish’s Chocolate Torte which is on the menu. Just in truffle form. Incredibly rich and decadent.  Plus there was champagne. IMG_1955 2

In between courses we enjoyed hearing from Shannon Carroll who was there as my guest representing Blue Ridge Women in Agriculture’s High Country Food Hub, which serves as an online farmer’s market for residents in the High Country.  Definitely check them out as they’re a great supporter of our local farms and makers in this area.

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It’s always so fun to check out what’s going on behind the scenes and get an idea how the chef is handling all these dishes. Imagine 5 courses x 25 people and we’re all getting served pretty much at once, staffed by two servers. It’s intense but I can tell  you Chef Tom Jankovich is just go with the flow. He and his sous chef, Adam Johnson, actually looked like they were having fun! I’m guessing they did.

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Toward the end, this little one, Chef Tom’s granddaughter, Kaydn, was tuckered out enough to just catch some zzz’s. So cute.IMG_0188

We’re making plans for another Chef’s Table up here in the High Country. We would love your input and suggestions on where we should go in the future. We’re thinking late January and would love to have a Chef’s Table on a monthly basis or at least every other month. Yes, during all the seasons!

Those of you who attended, we’re so grateful for your support and fellowship and we hope we see you again. Those of you just taking a look here, we hope we see you soon!

Triadfoodies Holiday Gift Guide

Happy Holidays, foodies! Christmas is my favorite time of year. As we sit here on a mountain still under a mountain of snow (23 inches over the weekend), I am so excited to share my favorite finds from 2018. I was doing a gift guide before it got popular, ha! Or…at least I didn’t realize other bloggers were doing it.  This guide of glorious deliciousness is ALL LOCAL and easy to get. If you follow me on Instagram or Facebook you’ve probably seen many of these items before.  These are products I use in my home. I buy them all year. And they are the perfect gift giving items too. It’s NC …right there in your stocking!

You can read the whole story and find out how to win over at YES! Weekly. You’ll need to comment on their Facebook page to win.

Abby’s Better Nut Butter (Date Pecan Butter):

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To say that Abby’s Better Date Pecan is a top fave would be an understatement.  Abby was 15-years-old when she started making her own nut butter, which turned into a business. Now three years later, you’ll find her nut butters on the shelves of most main grocery stores regionally. Abby’s Better also has a a website where you can purchase nut butter, bars and merchandise to your nutty delight. abbysbetter.com

Y’all Sauce

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As seen in YES! Weekly a few weeks back, Y’all was born Baptist in Louisville, KY and moved to Winston-Salem where it’s made with passion. We love Y’all sauce because it really goes with everything.  Y’all became a fave when we tried the Come Back sauce in late summer. Then the Jezebel sauce went on the Thanksgiving turkey and man, oh man was that good! Guess what? The winner gets a gift set of all three Y’all Sauces: Henry Bain, Come Back and Jezebel.  You can find Y’all Sauce at Southern Home & Kitchen and Canteen Market & Bistro in Winston-Salem. Check out their website, yallsauce.com for retailers or to have it shipped to you.

As Good As It Gets Salsa

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I love a good salsa, especially a local one. Andrea Cardwell makes the Triad’s newest salsa by hand, pours it and distributes it…all by hand. This salsa is super fresh tasting with a small chunks of veggies you can see and taste. The black bean and corn salsa is just as good and both types of salsa come in mild, medium, hot. Another flavor…get this…called Butt Burner is available in regular chunky salsa only and is made with jalapenos, habaneros and Carolina Reaper peppers.I tried it and lived! You can find As Good As It Gets at many local Lowes Foods, Colony Urban Farm Store and small grocers. Check out asgoodasitgets-nc.com for a complete list of locations. By the way the winner is getting Medium Salsa and Butt Burner. Two delicious salsas! 

Bee Pollen at Colony Urban Farm Store

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Bee pollen? You mean you can actually eat that stuff? Why, yes! It’s fruity, floral and nutty. It tastes to me like a honey infused grape nut cereal. It’s superb on smoothies, smoothie bowls and yogurt.  It’s suitable for ice cream and even salads and other recipes that might require a touch of street and crunch. The possibilities are endless. Bee Pollen is considered one of nature’s most complex foods as it is a complete protein and is stocked with vitamins, minerals, enzymes, amino acids and anti-oxidants. A spoonful before a workout can give you a bit of energy without it being heavy on your stomach.  A little goes a long way. This bee pollen is produced locally and is supported by Bee Our Future, a local bee conservation initiative that delivers, installs and maintains beehives for businesses and residences throughout the Triad.  Colony Urban Farm Store is located at 492 West End Blvd., Winston-Salem colonyurbanfarm.com 

14-Degrees Coffee

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Joey Burdette and Terry Miller, owners of Twin City Hive Coffee Lounge in Winston-Salem, have endeared themselves to many with their cozy coffee shop with desserts and confections, pastries and teas. And this fall they launched their very own specially roasted coffee. And coffee great coffee must go on the guide, foodies.  You know it’s fresh and wonderful when there’s a roast date on it. Note to yourself: All coffee should have a roast date on it.  TCH is located at 301 Brookstown Ave Ste 300, Winston-Salem.

Fainting Goat Spirits Tiny Cat Vodka

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A triadfoodies Holiday Gift Guide would not be the same without some local booze. And we think Fainting Goat Spirits Tiny Cat Vodka is the local staple spirit for your bar and your party.  Tiny Cat starts with organic grain and finishes clean in your glass. Distiller Andrew Norman is even throwing in a recipe for his famous Slightly ImPEARed Cocktail for you here. Check it out at the end of the list. And get the Cat at ABC stores.  faintinggoatspirits.com

Batistini Farms Extra Virgin Olive Oil

IMG_4662Cooking and condiments in my kitchen have been elevated to new heights thanks to Batistini Farms olive oils and vinegars. It’s hard to choose a favorite but you pretty much can’t go wrong with their truly impressive and earthy and fruity Extra Virgin Olive Oil with Organic notes. This EVOO is meant to be savored as a condiment, not to be cooked with. A balsamic drizzled into this oil for a salad or even better, to dip your bread in, is not to be outdone. You’ll see why this combo is a staple at renowned restaurants, like Blackberry Farm.  We also love Tom and Cindy Sephton’s commitment to bringing quality olive oil and vinegar to the area and so much knowledge along with them.  You can find Batistini Farms at Whole Foods, Earth Fare, Wine Merchants & Vin 205 Bistro, just to name a few.  Visit b-farms.com for a full list of locations or to order.

Shady Creek Farm Facial Scrubs

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You know how sometimes we like to mix it up and throw in something that’s not food? Well, this is one of those times. And our favorite non-food this year is a reusable facial scrub from Dallas, NC. How cute is this??  Use these scrubs to get the grime off your pretty face or put on some toner. When you’re finished you toss them in the wash and let them dry. Reuse for another day and feel great  that you’re not adding more trash to the world. Shady Creek Farm also sells “swiffer” type wipes, washcloths, soaps and a whole host of sustainable goodness. Check shadycreekfarmandnursery.com to order or for retailers.

Gorilla Grains

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A perennial fave in my house and was featured in 2015 in our original gift guide. We felt the need to bring Alicia Rehburg’s amazing 100% granola back into the lineup. Mainly because since I’ve moved and I’m farther away from easy access to this crunchy goodness….well, let’s just say absence has made the heart and tummy grow fonder. What makes Gorilla Grains stand out is that it is buttery…you can taste the butter. Other granola has oil as their fat, but the Gorilla’s is butter and once you’ve tasted it, you’ll understand.  You can find this amazing granola at Musten & Crutchfield, Elon College and various markets or order at gorillagrains.com 

Black Mountain Chocolate Fruit Cake

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The quintessential reigning alumnus that’s never been off the list and never shall it be, unless they stop baking it. The boozy chocolatey concoction with Broad Branch Distillery’s Night Lab is for adults only and oh so good. Great with wine. Decadent with coffee or tea. Naughty with a bit more bourbon on the side (in a good way). It’s a Black Mountain delight made at 732 NW Trade Street, Winston-Salem.  blackmountainchocolate.com

Slightly ImPEARed Created by: Distiller & Mixologist Andrew Norman, Fainting Goat Spirits

 1.5 oz Tiny Cat Vodka

.75 oz Winter spiced simple syrup*

.75 oz Fresh lemon juice

2 oz Pear juice

Combine all ingredients in a shaker and shake over ice. Strain into a coupe or martini glass.

 *To make the winter spiced simple syrup combine 1 cup brown sugar with 1 cup warm water and stir until the sugar is dissolved. Add 1 clove, 2 star anise pods, 3 cinnamon sticks, ¾ inch of peeled ginger and sit for 10 minutes. Strain out the solids and keep refrigerated up to a month.

Deck yourself. Deck your friends with these local goodie! Shop local and enjoy.

 

Paleo Banana Bread

I don’t know if you’re like me but I tend to buy bananas with the best of intentions.

“The kids will  have them as snacks!” (yeah right).

“I’ll put them in smoothies!” (but it’s so cold).

“They make such good sandwiches!  (then I forget) “Especially with fried chicken!” (who’s making fried chicken though?)

That means there are always 2 or 3 just hanging out going overripe. So now I just let them do their thing because I found the perfect banana bread that’s grain-free, refined sugar-free. Basically it’s healthier banana bread. You’ll hardly miss your old banana bread once you try this. At the very least you can have it with your coffee and not feel an ounce of guilt.

I say “hardly” because it won’t rise all nice and high like a typical banana bread but that’s okay because the texture is on point! It’s delicious and my 12-year-old can’t even tell the difference. And dare I say it? It’s moist! Moist (sorry weirdos, there’s just no other word here)!

I first ran across my favorite paleo banana bread recipe over at Peanut Butter Runner’s blog. I modified this recipe just a touch and played with my sweeteners a bit. But it’s pretty close to Jen’s.

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Paleo-Friendly Banana Bread

  • 3/4 cup of blanched almond flour (this is a finer texture like regular flour)
  • 1/4 cup of coconut flour (you can sub extra almond flour here)
  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon of kosher salt
  • 1/2 teaspoon cinnamon
  • Dash to 1/4 teaspoon nutmeg (I do the lesser amount)
  • 2 TBS melted coconut oil (I like refined so it doesn’t have flavor)
  • 2 large eggs
  • 2 very ripe bananas, mashed
  • 1/4 cup of maple syrup, coconut nectar or honey ( I have used Trader Joe’s Vanilla Bean Maple Syrup) + option of an additional tablespoon or so.
  • 1 tablespoon pure vanilla extract

Directions: 

 

Preheat oven to 350 degrees. Oil or butter a 9 x 5 loaf pan or dish or line with parchment.

  • In a medium bowl, whisk together flours, baking soda, baking powder, salt, spices. Separately in a small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until well combined.
  • Add wet ingredients to the dry and gently mix together until combined being careful not to overmix. But taste it at this point. When it comes to baking with these type of flours and adding the soda/powder/salt…you don’t want the batter to have that acidic/salt background so if it does, just drizzle in a touch more sweetener. The bigger the bananas, the sweeter it will be too. 
  • Pour batter in prepared loaf pan and bake for 45-50 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes then turn out onto a wire rack to cool completely. (Does anyone ever do this if it’s in a pretty pan?) I did this time. 😉
  • Once cool you can slice and try to make it last the day. You will want some with coffee (again) tomorrow.

Enjoy!

Do you have favorite banana bread recipe?