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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

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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

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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

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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

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

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

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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

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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 fed my family for a week with Farmer’s Market Goodies for $82

A High Country Food Hub/Local Farm Meal Challenge!

This is a tad lengthy, but I feel worth it, so stick with me!

Often times, one of the stumbling blocks of shopping for locally produced ingredients is the so-called expense of feeding one’s family. Granted, it can be more expensive to shop at the farmer’s market for locally-raised meat and produce. It’s not always the case, but it’s to be expected.These are big time corporations here, these are small farms with a few employees, sometimes it’s just the farmer himself/herself. I try to be intentional about my shopping. I like to shop from local farmers, because my purchase could help send their child to dance lessons or to a math tutor. I know whose hands have touched that food and I know that it’s absolutely as fresh as can be.We also budget our grocery shopping (we use the Dave Ramsey “cash method” to stay in budget). But being 30 minutes away, going to the farmer’s market isn’t easy for me on Saturday, so I love the convenience of shopping online at the High Country Food Hub. Purchasing online uses our debit card, but we adjust accordingly. If you haven’t heard of the High Country Food Hub, I invite you to check out their website. They’re a part of Blue Ridge Women in Agriculture and they provide online access to local farmers to make it easier for you and me. I just love the service and they do so much to bring the community together with local agriculture with shopping, events, etc.  By the way, this post is not sponsored…this truly was my own  idea.

The challenge: Shop for a week’s worth of local goodies and make meals for my family. with it.  Budget: $100. I did my shop and it was $82 and some change.
Of course, I used some pantry/fridge ingredients to supplement like rice, onions, garlic, sauces to help stretch that budget but that’s to be expected. I did not go to the grocery store for any components I needed for my meals, only for random items like milk, avocado, snacks that I like to have on hand every week anyway. And I did swing by a local farm stand to get peaches one day because summer. Incidentally, the food hub does sell delicious whole creamery milk, but my son, the primary drinker, prefers 2%. And I placed my order too late to get Owl Creek bread.

Here’s my order:
Mixed cherry tomatoes, A Bushel and a Peck Farm
Heirloom tomatoes (red slicers)  Against the Grain
Heirloom tomatoes (mixed) New Life Farm
Purple potatoes, Blue Ridge Naturals 
Summer squash/zucchini, A Bushel and a Peck
Arugula, Full Moon Farm
Spring salad mix, Full Moon Farm
Shishito peppers,  Full Moon Farm
Mixed red/yellow sweet peppers, New Life Farm
Cucumbers, New Life Farm
Blueberries, Moffitt-Toolan Family Farm
Boston Butt, BRG Farms
Ground beef (2 lbs), Moffitt-Toolan, BRG Farms
Beef stew meat, Chestnut Grove Farms
Garlic brats, CS Farm
Chorizo sausage, Moffitt-Toolan

Here are the meals I prepared, with the local goods in italics. A recap of the recipes is coming soon is not up! 

Meal 1: (served 6) Paella Fried Rice using chorizo, some leftover chicken, leftover rice from a previous meal, peppers, onion, cilantro.

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Meal 2:  (served 8) Cincinnati Chili (This was enough for another meal of leftovers days later (without the spaghetti the second time). This counts as 2 family meals.
Beef was the only local item in this meal.

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Meal 3: (served 5) Pulled Pork using the Boston butt, Rainbow Veggies using the zucchini, peppers, shishitos, Purple Mashed Potatoes

 

Meal 4: (enough for 4) Mediterranean Night with garlic brats, peppers, blistered tomatoes (leftover rainbow veg) and Fried Feta w/ pita and hummus

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Meal 5: (served 5) Southwest Bowls w/Chorizo & Chicken, peppers & pico de gallo  (using tomatoes) on local grits

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Meal 6: (served 4) Korean Beef Bowls w/ Instant Pot stewed beef, zucchini, mushrooms

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Meal 7: (served 2) Arugula & Spring Mix Caesar Salad 

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Meals 1-6 (including leftovers from the chili) were were enough to feed my entire family. Paella fried rice gave us leftovers for 2 people. SW Bowls gave us another leftover meal for 1 (I turned it into breakfast), then there were a number of smaller meals, like salads, BLT’s.  Take a look.

Arugula salad with peaches, blueberries, burrata (served 2)

Arugula with figs, pancetta and burrata (served 1)

Spring mix salad with tomatoes (served 2)

Everyday cucumber salad with tomatoes (served 1)

BLT (served 2) using spring mix, arugula and tomato

I used the blueberries in smoothies, as well as snacking.

The eggs were used in a couple of different breakfasts including one that used the leftover pulled pork into an omelet. We still have half dozen eggs left.

 

Foodies, that means for my $82, I was able to make 40+ plates of food with those staples and every family meal included a locally-raised meat (6 meals that fed all 4 of us, a salad for 2, plus leftovers and individual lunches).  I shocked even myself with the ability to extend my dollar. And what’s more…my husband and son both went on a trip a few days into the “challenge”, putting it on hold, and the salad, peppers, zucchini were all still fresh two weeks later. I bought the food on Aug. 7, started the meal portion of the challenge on Aug. 9, stopped family meals Aug. 11 and restarted on Aug. 16 and completed Aug. 19. While they were away, I made salads for myself and ate leftovers with my daughter. It’s probably the healthiest I’ve eaten in a long time with well-balanced, colorful local goodness.  The other takeaway is that we don’t have to be nervous about using up these ingredients. None of the produce went soft or bad and it took me almost 2 weeks to eat it all.

Guys, I’m nothing special, I made a meal plan of items I know my people like and bought ingredients from the Food Hub based on my meal plan, which is nothing different than I do if I’m typical grocery store shopping. My habits are usually Food Hub every 2 weeks, then I fill in with a grocery shop, and when I go down the mountain to Winston-Salem, I usually hit Trader Joe’s (once a month). Every now and then, I shop a local market or Earth Fare, but we have a cash budget and we stick to it as much as possible (sudden trips for ice cream or chocolate chips don’t count, do they?).

I want to make it clear that this is not a sponsored post. Items were purchased with our own money. This really was a challenge….to see how I’d do.

As for the recipes, some are tried and true and found online, some are mine and most of the salads are seriously just thrown together. Recipes coming at you Thursday!

By the way, if I’ve kept you to this point, on Friday, the Hub is having a Fill Your Freezer sale with lots of great locally raised beef. There will be presentations at the Ag building (address is on the flyer below) all day long beginning with ME at 11:30 when I demonstrate how to sear and carve a flank steak. Come see us and maybe you can get a taste of the flank steak with a delicious corn and tomato salsa that’s perfect for tailgating at App’s first home game! presentations

 

 

 

 

 

 

 

 

A Triadfoodies Filipino Boodle-The Recap

It was a feeding frenzy.  Originally posted in YES! Weekly…read it here.

Nearly forty, fabulous foodies gathered for a one-of-a-kind feast. A Chef’s Table at Asian BBQ & Grill that left us all ever so slightly painfully, but blissfully full on fellowship and Filipino cuisine, aka, hospitality. When owner Robert Lumbres said he wanted to be a part of the monthly dinner series, one would expect the traditional coursed out or family-style dinner.

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But no. Rob wanted to share what he says is the ultimate showcase of Filipino hospitality.  A traditional Kamayan Feast, also known as a Boodle. It’s the “luau” of the Philippines. Think long, community-style tables covered in banana leaves. And on the banana leaves…every type of food you can imagine. And dessert. No utensils allowed. Clean hands—a must. Gosh, what fun!

Asian BBQ & Grill opened earlier this year at  3230 Reynold Road in Winston-Salem. It is the first Asian restaurant serving traditional foods of the Philippines. From the much beloved lumpia (a slim, meat filled, spring roll that’s fried to crispy perfection. Also the most popular item) to BBQ chicken, chicken on a stick, pulled pork, fried rice and noodles. And the desserts? Mango, purple yam, aka Ube, ice cream; crispy spring rolls filled with soft, sweet plantains. 

Robert says, “Filipino food is a medley of so many cultures. The Philippines has been conquered so many times we are now like our famous dessert halo halo, where you have a fusion of different flavors and textures. Our food has been influenced by Spain, China,India, Japan. Even the people and their names are a medley of all the countries.”

But it’s sharing and fellowship that they pride themselves on. “When you come to a Filipino’s home, expect to eat, because someone is always cooking,” Lumbers says. That was already quite evident at my first visit when Rob and his team just kept bringing out food ..at lunch. 

Asian BBQ & Grill is a small restaurant and though there are some tables and chairs, it’s concept is set up to be very take-out friendly. It’s great if you don’t feel like cooking.  The goal of the boodle was to not only share the experience, but give the diner a chance to try almost everything (and more). Rob said later, “Many people  have never seen blue crabs so I thought that was a fun learning experience. The typical boodle is a medley of seafood, bbq, fruits and veggies- whatever is in season.”

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When we walked into the restaurant, the tables were lined with banana leaves, but it wasn’t long before the culinary and service teams began diligently placing items on those tables. First, crispy whole tilapia. Then sticky rice, pork belly, pork bbq, chicken skewers, rice, mango, pineapple, bok choy. Also on the table, all the elements of a seafood boil, clams, mussels, shrimp, smoked sausage, corn. If that wasn’t enough, fried eggplant (prepared by Rob himself), whole crab. To say it was a huge amount of food is an understatement. Most of us were stuffed by the time we were presented with Mamon, a small cake deeply colored from purple yam but tasting very much like a vanilla cake, crispy fried plantains, mango ice cream, ube ice cream, and a few desserts that were snuck in that some of us didn’t even get to for being under the influence of food.

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Barrie Podair of Winston-Salem has been to number of Chef’s Tables said she was full the next day after experience with Filipino food. “I expected to try a wide variety of food and it seemed like as soon as you stopped, it was like But wait! Here’s more!” She adds, “When you’ve never had the cuisine and don’t know what to order, it’s nice to have a little bit of everything. And having plates and using our hands is not weird to me at all, because I have a toddler.”

Ashley Creviston, who scored some last minute tickets from the waitlist said, “Feast doesn’t seem like a big enough word to describe this culinary spread. The lack of utensils certainly did not slow down our indulgence and the food seemed endless.  It’s hard not to have a good time when you are literally elbow deep in some great Filipino cuisine.”

Because Asian BBQ doesn’t serve alcohol, Cellar 4201 Winery and Incendiary Brewing were brought in for drinks. Mary Haglund, owner of Mary’s Gourmet Diner, spent many years as a girl in the Philippines and was there to offer her support.

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Looking at the aftermath,  Rob said, “We like full. It’s our purpose.” Although he joked,  “If Filipinos had been here, there would be only be banana leaves and shells remaining.”

Rob says the restaurant has been consistently busy and that catering is very popular as well. With the talent and leadership of Chef Ruth and Chef Rod, he hopes one day to open a larger restaurant with some hang out space. And anyone who wants to book a boodle, can now do so by reservation…we Chef’s Table foodies were the guinea pigs.

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Later, Queen Mary said, “I had so much fun sharing my love for all things Filipino. The food, the people, the hospitality….Food brings us ALL together.”

Wanna go? Asian BBQ & Grill is located at 3230 Reynolda Road, Winston-Salem.  https://asianbbqandgrill.com

The next available Chef’s Table is a Triadfoodies Friendsgiving on Monday, November 18, 7:00pm at Providence Restaurant. Tickets are $50 and 100 percent of proceeds will benefit Second Harvest Food Bank of Northwest North Carolina. Reserve tickets here.

Celebrating Bastile Day and New Beginnings at Chez Genese

Here’s a look back at our amazing Chef’s Table last month on Bastile Day as we celebrated French independence (thankful for the French aren’t we, America?) and the amazing mission that has called Kathryn Hubert of Chez Genese.  Check back for an update a bit later with a follow-up as we had the best brunch there the next week.

Read about our night in YES Weekly…

Chez (The Place) Gènese: Genesis or “A new beginning.” 

Kathryn Hubert is reminded of her new beginning every day. Although, Chez Genèse,  her French-inspired cafe has not quite reached its one-year anniversary mark (that happens in late October), one year ago she was in the throes of remodeling her space in downtown Greensboro with an eye on a dream—to find her place in the hospitality industry while helping young adults with mental and intellectual disabilities.

The concept at Chez Genèse has been a dream of Hubert’s for years. “It started out as a really random day dream….if I could have any job in the world, what would it be?” Hubert says she knew almost instantly that it would be to open a restaurant hat helped people achieve a first or second opportunity in life. Inspired by her cousins who have autism, her dream narrowed in scope to working with young adults with developmental and intellectual disabilities. “They are the heartbeat behind my mission.”

Hubert already had a culinary degree. She lived in France for a year to study French cuisine and afterward graduated from UNC-G with a degree in hospitality. From there, she began working with autistic youth and during that time, she began to visualize her calling.

The young entrepreneur calls her Chez Genèse “French-inspired” in service and in cuisine. “I love French food and culture. I think the generosity that the French have with their time and with their food and the mentality of taking simple, quality ingredients and spending time on them fits hand in hand with what we are trying to achieve from a mission perspective.”

To create a culture that serves.

Taking the fast-paced stressful nature of the restaurant industry into consideration, there was special hiring process for those on her staff with disabilities. “It’s noisy. There are sounds, smells, visual and personal interaction.” Hubert needed to know from each of the applicants how they handled stress and what they would need from her. Training was a good two months followed by intensive training two-weeks prior to opening with refreshers simulating real life experiences and a lot of repetition to increase the staff’s confidence.  “No one on our staff had worked in a restaurant before so we were able to train them the way we wanted to.”

Chez Genèse is breakfast and lunch only with no plans to change. “It allows us all to get back home to our families and recharge and helps us look forward to those special events.” Hubert says she enjoys feature nights, wine dinners and special events because it allows her to break out and test her creativity outside of the regular menu. The Chef’s Table menu was an example of a playful take on seasonal ingredients, celebrating Bastile Day.

First Course

Grilled Peach Burrata Salad with Arugula

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Peaches and blueberries, the fruits of the season, brought beautiful sweetness to this starter course and it contrasted so well with the slightly bitter arugula.  Creamy burrata is a welcome addition to anything at anytime for me.

Second Course

Dry-rub Pork Ribs with Herb Butter & Apple/Fennel Slaw

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The smells coming from the kitchen were signaling what was to come and tantalized us as we awaited its arrival.  The rub gave a great smoky char to the ribs while the tart and sweet slaw cleansed the palate and kept you going back for more.

Third Course

Cheese Course with French Bread, Honeycomb, Fruit

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Hubert wanted to really immerse the group and give us the quintessentially French cheese course.  A cheese course is quite fun and a nice departure during a tasting, particularly after the main course. It readied us for the sweet dream to come.

Fourth Course

Champagne & Raspberry Ice Cream Float

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Super simple and luscious and bubbly. The float was reminiscent of our childhood days with a nice adult spin.

The guests at the Chef’s Table and any patron who visits Chez Genèse knows the time that the kitchen staff is putting in and there’s a sense of patience and graciousness on both sides of table, from guest to server.  And the servers are there for the long haul.

“During our one-on-one meetings, so many of our staff members told us they see this place as their career goal,” Hubert says. “We want them to be here as long as they want to be here, but we’ll also gladly help them be to be a stepping stone on their career path.” Knowing that, Hubert says they cafe is just now at the place where they can help those that want to stay long-term and find fulfilling ways in which to do so. “We’re now asking our employees what they want to do and how we can help them fulfill that personal need of developing new skills or do something different so they don’t feel stuck in the same job.”

And that leads us to what Hubert’s next dream will be and that is to make a broader impact than just her business. The cafe already offers workshops and is focusing on a strong catering business.  In the next year, she plans to roll out a training program for individuals to get training and life skills and she will network with other businesses for job placement. “We could be a revolving door to set people up to succeed in other workplace settings,” she says.

“If you know what drives someone and what motivates them and what they love…if you can tap into that and they come into work and they get to do what they love, their productivity goes up as well as their enjoyment. And I think you can feel that as a team and as a guest when you come here.”

Wanna go? Chez Genèse is located at 660 S. Elm Street, Greensboro. Open for breakfast and lunch, brunch on Sunday.

chezgenese.com

Foodies…Check out Butcher & Bull

The Butcher is In. (a previous version of this story can be found here at YES! Weekly.)

I have to say, we were warned.

A few weeks back when Chef Richard Miller hinted at what was to come at the Chef’s Table at Butcher & Bull, he said to be prepared to see creative slants on some of their favorite dishes that were fun and surprising in an effort to get us out of our comfort zones. He said he and Chef Tim Gallione had been planning for weeks to dazzle us with one of the most creative menus we’ve seen.

Before we get into the food at the event, we need to talk about the complete overhaul that Butcher & Bull, located inside the Marriott in downtown Winston-Salem, underwent earlier this year. The eatery, formerly known as Graze, was transformed into a sleek space rich in blues and neutral tones, leather and light. There might be a few animal skulls present…just to be sure you don’t forget where you are.

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“We knew we wanted a fresh, vibrant, contemporary restaurant to stand out in what is happening in Downtown Winston-Salem and we decided on the idea of a steakhouse, which we don’t really have down here,” Miller told me during my podcast.

Gone are the booths with television screens and anything suggesting hotel.  Miller says the desire was to create a welcoming environment for gathering and fellowship, “We wanted a 100% brand new product and leave no evidence of the past, so that people will want to come here for dinner, enjoy the company of friends and family, have a good cocktail or a glass of wine and have a really phenomenal steak or anything else on the menu.”

In addition to abundant steak offerings with various cuts, like a Strip and a 48 ounce Tomahawk, there is tuna, salmon, and crab cakes and a cauliflower steak. Now, Butcher & Bull is getting accolades for its inventive small plates and shareable like the Bison Carpaccio with Quail Egg and a showstopper of a Shrimp Cocktail, complete with a presentation under a cold, smoky, glass dome. 

Miller, who grew up in Winston-Salem, has spent the better part of a decade going up the ranks at Butcher & Bull. He helped develop the former iteration, Graze, and made a name for himself locally and regionally as a chef there, winning the local Competition Dining Series. After a brief departure, he returned to Graze as Executive Chef and guided the culinary team through the transformation to Butcher & Bull.

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The Butcher’s Room is available for private events

The Chef’s Table that was presented on June 20 was everything Miller promised and more. As we gathered in the “Butcher’s Room,” we were presented with six beautifully-plated courses that were playful and adventurous with bright colors and interesting textures. And each and every dish was as delicious as it was visually appealing. If at first you eat with your eyes, well we got an eyeful for sure of.…

Local ingredients.

And raw meat.

And organs.

And an eight-limbed mollusc.

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Course 1

General Tso’s Harmony Ridge Farms duck heart, greens, citrus, peanuts, togarasu

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A kick off to the evening with an unexpected Asian flare. We had some skeptical folks at the table when the menu mentioned “duck heart.” But the heart was perfectly and lightly breaded on the outside and tender enough to cut with a fork. The drizzle of sauce had just enough heat and made the perfect bite when accompanied with the crushed peanuts.

Course 2

Beef Tartare, deviled egg crema, pecorino

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As if heart wasn’t enough to surprise you, imagine your next course being raw beef? But Butcher & Bull’s tartare is so well executed, with proper seasoning. The deviled egg crema landed a southern slant to the dish and the pecorino was baked into a crisp, which could be used like a savory little cracker.

Course 3

Charred octopus, Southern cucumber salad, Fair Share Farm Micro Greens, Lemon, EVOO, onions, fennel

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Another ambitious dish by Chef Richard and his team. This two-toned dish of lightly charred octopus on bright quick pickled cukes was a wonderful middle course. The pickles (a riff on Miller’s mother’s recipe) allowed for some palate cleansing with an intrepid star of the plate.

Course 4

Joyce Farms bone marrow, bread-and-butter cauliflower, fermented mustard, charred bread, Old Nick Carolina bourbon

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And now we get a marrow bone. Beautifully and rustically plated, the bones had a light schmear of marrow topped with house-made mustard. But this dish required Chef Richard to visit the room and instruct us that. after scooping out the marrow and enjoying with the “toast”, we were to then use that hollow bone as a sloo or a “shoot” in which to take back the shot of bourbon. Some of our diners succeeded at this fun challenge. I failed epically. 

Course 5

Certified Angus Beef ® brand , Demi glaze, pommes purée potato chips, sweet potato, mushrooms

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As our 5th course arrived, we knew that the culinary team really wanted to show off what Butcher & Bull wants to be known for—steak and with pizzazz as the service team came around the other side and drizzled the steak with the demi.

Course 6

Carolina Gold Rice Pudding, Johnson Farms Peaches, Fair Share Farm​ marigold flowers

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There’s something about the flavor of Carolina Gold rice. Hailing from the southeastern reaches of the Carolinas, it has a beautiful golden hue and a deep, toasty flavor, almost reminiscent of popcorn. And when Richard turned it into rice pudding, the toasty flavor came through along with the sweetness of the cream and then it was topped with wonderfully succulent grilled yellow and white peaches, with edible flowers.

At the end of the evening, the room erupted in applause, with many guests saying it was the best event they’d attended.  As for Miller, he says he and Chef Tim Gallione wanted to give the guests a taste of what inspires them and he promises that this is only the beginning.

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I am absolutely sure you’ll find something you are looking for at Butcher & Bull and I highly recommend you give them a try.

Butcher & Bull is located at 425 North Cherry Street, in the downtown Marriott in Winston-Salem. Parking is available around the property but valet is also complimentary with a validated receipt. butcherandbull.com

 

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The wine cellar is available for private events

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