Category Archives: You Should Eat Here!

Get your tickets to A Triadfoodies FRIENDSGIVING benefitting Second Harvest!

Foodies! I’ve been wanting to do something really special for the holidays and I couldn’t think of anything more wonderful than a grand get together with past guests AND past CHEFS for a true evening of community.

A Triadfoodies Friendsgiving will be Monday, November 18 at 6:30 at Providence Restaurant, which is graciously hosting our event.

This is going to be all kinds of fun. Chefs from past Chef’s Tables are coming and serving potluck style as well as joining us at our table.

Who’s coming? Well so far…

Toim Grandinetti, Spring House Restaurant, Kitchen & Bar
Richard Miller, Butcher & Bull
Rod Harmon, Asian BBQ & Grill
Jody Morphis, Blue Denim
Vonne Keobouala, Lao Restaurant
Adam Barnett, The Katherine Brasserie
Brian Ricciardi, Mozzarella Fellas
James Patterson, Sedgefield Country Club
Travis Myers, Willows Bistro
Peyton Smith, Mission Pizza Napoletana
Jeff Bacon, Providence Restaurant
Chef Dion Sprinkle
Aly Utley
John Wilson, Sophie’s Cork & Ale
Tom Jankovich, The Painted Fish Cafe

100% of the proceeds will benefit Second Harvest Food Bank of Northwest North Carolina.  Support for the Friendsgiving is provided by Lowes Foods.

We have a few tickets remaining after our initial announcement, which was at first sent out to all of our “almumni”.  Tickets have now been released to the public.  Get them while they’re hot! 

Providence has set aside plenty of space for us and we’re kind of playing it by ear how big we go.

Please consider joining us as your tax-deductible RSVP ticket purchase will benefit Second Harvest. We hope you’ll be there as we enjoy this fellowship time with new friends that we’ve enjoyed over the past few years.

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High Country Food Hub Challenge: The Recipes

Hot off the presses from my blog post about my High Country Food Hub meal challenge, I wanted to share the recipes with you as well (to the best of my ability as a few were thrown together). I challenged myself to make a week’s worth of family meals with my farmer’s market ingredients that I shopped for on the Food Hub’s website, proving to myself that even if I’m on a budget, I could stretch a good bit using local ingredients for the main components of each dish.

Recapping, 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

I did have an idea what I wanted to make for the week with a few detours here (for instance, the chili I made was actually requested by my daughter. It used up 2 pounds of the ground beef but the chili made for 2 family meals.)

Here are the meals I prepared, with the local goods in italics. A recap of the recipes is coming soon.

Meal 1: Paella Fried Rice with local chorizo, peppers

This dish was a combo using my new ingredients but also a fridge cleanout from rice and chicken from previous meals.  There are a few sites on Pinterest with similar takes. I just through mine together.

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Ingredients:
2 cups cooked rice (I used leftover cooked rice)
2 sweet bell peppers, chopped
1/2 onion, diced
1/2 lb chorizo sausage in 3 inch links
leftover chicken (optional)
1/2 frozen peas
1 cup cherry tomatoes
broth or water if needed
your preferred seasoning, or hot sauce

Directions:
Sear sausage on all sides, add peppers and onions to the rendered fat and saute until softened. Add chicken if using, rice, getting a good toasting on the rice. Add your choice of seasoning like paprika, cumin, chili powder, whatever you like. Once the rice is coated, toss in the tomatoes and turn up the heat to get them heated through and blistered. Add frozen peas and heat through. You may need to add a touch of broth or water to keep things loose.  Once heated through, top with cilantro or green onions. Enjoy!

Meal 2: Cincinnati Chili (Instant Pot)

My daughter asked for Cincy chili on burger night so we changed our plans, made some chili and spaghetti and had a 4-way! 

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I used THIS RECIPE’s Instant Pot Method except I cut back further on another one of the three cups of broth = I used 2 cups. Beef was the only hub ingredient used in this dish.

Meal 3: Slow Cooker Pulled Pork w/ potatoes and grilled rainbow veggies

I love making pulled pork in the slow cooker at home. The trick is to get a really dark char on the grill before you drop in your cooker. 

 


Ingredients:
2-3 lb Pork shoulder or boston butt
your choice of rub
your choice of the rainbow of veggies (red, orange, yellow, green, violet). Do whatever your faves are. I used red and orange peppers, squash, shishito peppers, zucchini, red onion
potatoes (I used purple)

Directions: 
For the pork: Rub all sides with your choice of dry rub or season with brown sugar, garlic, chili powder, salt, pepper. Grill or sear until nearly blackened on both sides.

Add to slow cooker with 1/2 cup water and 1/2 bbq sauce or beer, broth, apple sauce, soda. Cook on low for 6 hours. The meat should pull apart very easily. This method works in the instant pot as well with two manual cooks on the meat setting. Add bbq sauce if necessary. Extras can be used for tacos, sandwiches or whatever!

For the veggies:
Grill in chunks then chopped or….Chop veggies in similar size, I like to place them in order of red, orange, yellow, green, purple) drizzle with olive oil and salt, coating evenly. Roast at 400-degrees for 20 minutes. Toss.

Potatoes:
I simply boiled my potatoes and mashed as I would mashed potatoes. To keep the deep purple, you might consider using broth instead of milk or cream.

Meal 4: Mediterranean w/ Garlic Sausages & Fried Feta

My hubby and I make this dish a lot. The fried feta sends it over the top, but you can just keep it simple and have the un-fried feta. But if you want to wow some folks at a party, make that fried feta!

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Ingredients
1 block of feta (frying directions are below)
egg yolk,
breadcrumbs or panko
Assorted choice of veggies (I used the leftover rainbow veg, plus shishitos, olives and tomatoes.
Hummus of choice
Pita or flat bread
Garlic Brats

Directions:
Sear the garlic brats. halfway through the cooking process, move them to the side and add the veggies and heat through.
Serve the meat and veggies with hummus, feta and pita wedges

Fried feta
Take the block of feta and dip both sides into the egg yolk. Dip each side into the breadcrumbs. Heat olive oil over medium high heat in a NONSTICK skillet. Once the oil is hot, sear the feta on all sides until golden brown. Drizzle with a little warm or spiced honey and serve immediately.

Meal 5: Southwest Bowls with Chorizo & Chicken (served on cheesy grits)

This is a totally customizable bowl. Do what you love!

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Ingredients:
Grits, polenta, rice, or quinoa (prepared as your packaging instructs)
Veggies of choice (I used tomatoes, onions, cilantro for a pico de gallo)
Black beans
Cheese
Cilantro for topping

Directions: 
Sear chorizo and chicken until thoroughly cooked through, remove from heat. Add veggies to the pan and heat through,  In the meantime, warm your black beans.
Assemble with grits on the bottom and top any way you wish.

Meal 6: Korean Beef Bowls (Instant Pot) (adapted from How Sweet Eats) 

We love Asian fare in our family and make it about once a week. This recipe is easily made and even better with ground beef (our fave) or pork.  

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Ingredients 
Beef Stew Meat
Zucchini
Onions
Mushrooms
Edamame (optional)
Carrot (optional)
Sesame seeds

For the sauce:
2-3 TBS brown sugar
3 TBS soy sauce
2 TBS sesame oil
1 TBS chili garlic sauce
1/2 tsp fresh ginger

Directions: 
Stew the beef low and slow for several hours or use this IP method.
Season the beef with salt/pepper. Set the Instant Pot to saute. Add a bit of oil and sear the beef quickly. While the beef is searing, mix together the ingredients for the sauce and adjust to your liking.  Add the sauce to the beef. Close the lid to the pot and set to the STEW setting. Once completed, allow to naturally release its pressure.
When you’re ready, saute the mushrooms, zucchini and onion.
Place seasoned beef on a bed of rice and top with edamame, shredded carrot or whatever you like.

Meal 7: Caesar Salad with Arugula, Spring Mix &  Tahini Caesar Dressing (adapted from WhatsGabyCooking)

I’m going to let this link be your go-to for this salad. I used Arugula and spring mix instead of her kale. And I saw Gaby cook her croutons on the stove top and they are so delicious that way. Just tear some hearty bread into pieces, and toast in a pan in some olive oil, butter and seasonings. They get so beautifully toasty. Feel free to do them in the oven as well as in this link. This Caesar includes sauted mushrooms and adds avocado too. It’s all delicious. Salmon, shrimp, chicken, steak…all go great on this salad if you prefer to add protein. The dressing is completely vegan and the croutons can be too if you omit the butter. 

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Below are photos of the smaller meals I made for myself throughout the 12 days.  These salads were simply thrown together, using ingredients I had on hand from the hub as well as fridge and pantry.  Message me if you have a question. The descriptions are in the photo caption.

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Arugula with peaches, blueberries, pancetta and burrata

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Arugula, burrata, figs, pancetta

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Spring mix salad with cheese, tomatoes, red onion

 

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BLT with a photo bomb

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Quick pickle Cukes & Tomato salad

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.

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