UPDATE: Congratulations to Julie Groce and Jenny Lambeth, you’ve won 5 Wewalka pie crusts!
Foodies!! I have a giveaway for you!
If summer is a time for cobblers then surely it’s also a time for pie!
Fruity, light, summery pies that you don’t have to bake a crust for because this HERE crust is ready to be rolled out and filled and topped and you do whatever you want to it.
Or creamy, decadent pies…
Or savory pies! Yes, in summer. Or for freezing because it’s summer.
The best kind of pie is one that’s made FOR you but if you must make it your own little self, it should be just so simple. I hate flour going everywhere. And that’s one of the reasons I’ve loved working with Wewalka European Bakery Style doughs in the past (click here for recipes). The pizza crusts, danish roll, crescent rolls…ALL of it..so easy, ready to roll out on parchment to make my life less messy and time consuming. Plus, the doughs are so delicious that I’d rather have a sure thing than hope I get my crust right, ‘no what I’m saying? This new Wewalka crust is 25% thicker and is completely lard-free.
So comment below for a chance to win 5..I say… 5!!! Wewalka pie crusts. You can make a whole plethora of pies filled with blueberries or cherries or lemon or chocolate. Or chicken or buttermilk. And that’s what I made with my Wewalka pie crust. My very favorite pie..Buttermilk Pie. It’s kind of a like a vanilla chess pie. Not too sweet, with an ever so barely there tang, with delicate notes of vanilla and lemon. Yum. To say this is an old-fashioned, old as the hills, granny old recipe is an understatement. There are recipes all over the internets and mine is a combine of things I like. I even add collagen peptides to mine to add some extra protein.
I might go make it again this afternoon.
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 3 tablespoons all-purpose flour
- 1 cup buttermilk ( I used fat-free but you can use full fat)
- 1 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste (or just another teaspoon of extract)
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly grated nutmeg (optional but yummy)
- 1 prepared Wewalka pie crust
Roll out the pie crust per package instructions and place in a 9 inch pie dish, fluting the crust as you see fit. As you can see above, I’m terrible at it. For easier transport, place dish on a cookie pan.
- Beat eggs until foamy. Add butter, flour, sugar and beat until fluffy.
- Add buttermilk, vanilla, lemon juice and nutmeg.
- Beat until smooth.
- Pour into prepared Wewalka crust.
- Bake for 45-55 minutes until a knife inserted in the center comes out clean.
- Cool completely.
Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.
You can find Wewalka at most major grocers locally…Harris Teeter, Publix and Lowe’s.
Comment below for your chance to win! This is taking place across Facebook and Instagram so post there too! I’ll choose a winner on June 11. What is your FAAAAVE pie?
I’d say get ready for some wonderful back to back posts about all things food…since my children are spending a few days at their grandmother’s but man…the weather has been so nice that I’ve just been enjoying these beautiful NC mountains and just allowing myself to be.
But I can’t be just chilling and eating and doing laundry so I’m going to get a few posts out …one of the most important is to let you know that we literally have only 11 tickets left to our next Chef’s Table. We’re back at Meridian Restaurant to let Chef Mark Grohman surprise us! I was asked over and over if we’re going back and I’m thrilled to make it happen.
Here’s a link! And the deets….
By popular request, the foodies AND YOU are headed back to one of the most fabulous restaurants in Winston-Salem. We’re so happy that Chef Mark Grohman is on board for yet another triadfoodies Chef’s Table at his amazing Meridian Restaurant.
Chef Mark’s passion for local ingredients is second to none. And his mantra is: “If I’m able to make it myself, I always will.” Meaning he makes his sausage, his pasta, his desserts…. His restaurant, while being upscale, is inviting and vibrant with a bird’s eye view of the culianary wonders taking place in the kitchen, plus a lovely view of the Brookstown area of Winston-Salem. Chef will be preparing multiple courses of surprises and flavor combinations that you will talk about for months. How do we know? Because we always talk about his dishes, ages later and 15 months after our first Chef’s Table with Mark, the chatter is still going strong. You’d have to see social media for proof!
Here’s how it works:
Reserve with a ticket here and you’ll join us at our table on Tuesday, June 26 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 limited.
Food restrictions? Let me know ahead of time and I’ll pass it along to the chef.
We’ll see you on June 26!
The little eatery might be called diner, but it’s a far cry from what you might envision. Trade Street Diner was the venue for the latest Chef’s Table. It’s always fun when the owner picks a “slow night” for the event. And then the place gets packed with us and walk-in patrons who then got into the fun a little as plates of surprise courses whirled by.
Trade Street Diner opened last fall in Sweet Potatoes former residence at 529 North Trade Street by two well-respected chefs and businessmen, John Tharp and Freddy Lee. Click here to see my review right after they opened. Lee has been in the restaurant industry for years and opened the beloved Bernardin’s with his brother in the 90’s and since then a second Bernardin’s location in Charlotte, Bleu Restaurant and Cowboy Brazilian Steakhouse. Tharp was chef at Bleu for ten years after relocating from New York. After a number of years working together, they partnered up to buy Town Centre Diner in Wallburg and last year decided to go a little higher end when the space in the Arts District came along. Tharp says both are diners, but the word diner is about all they share in common. “It’s a modern take on a diner. We give people a little more than what they expect. Town Centre is a family concept, breakfast, lunch and dinner. More homestyle choices and priced accordingly, with meat and two or three. Whereas, Trade Street is a little more eclectic and higher end but simplistic in its approach.” Tharp says they took the concept and inspiration from Poole’s Diner in Raleigh. “We felt like Winston-Salem needed something like that. Something very approachable with mid-range prices. You can came two or three times a week, have a glass of wine, have a salad or mac & cheese, or share an appetizer, hang with friends or have a nice date.”
What the diners experienced at Trade Street Diner was something of a departure from the regular menu. This fully showed how Chef John Tharp was intent on celebrating the flavors of the season but also demonstrated his creative side. Anyone who’s attended a Chef’s Table knows that there’s never a menu ahead of time (and often none at all, which is encouraged) and the guests are sort of at the chef’s whim. It does no good to “cheat” and check out the restaurant’s online menu. You may or may not see that item in front of you at the tasting. And so it was last week, but that doesn’t mean you won’t see these dishes in some form when you choose to visit this inviting diner.
We love getting a little palate teaser before the rest of the courses rolled out. This Asian inspired had a nice little kick of wasabi oil, enough that our table mate, Melissa, felt the need to alert us. But the wasabi walloped us a bit in the very best way.
A selection of fresh fish sautéed scallops. It was a beauty. Fresh seafood lovers, this dish is for you.
House-made goat cheese ravioli with pea puree and tomato fondue
This light little ravioli was a true hit at my table. Tharp is a big believer in making his own pasta and though it’s not on the menu very often at the diner, the flavors of spring in this little dish made us wish we could go back for some more. Plus the look of it just said “spring.”
Seared Scallops with Crispy Potatoes
The course is pretty self-explanatory with seared scallops and potatoes with a bit of mushrooms. The creamy sauce was a perfect consistency and added a lovely richness and coziness to the seafood component.
Filet with Red Pepper Sauce and Parsnip Puree
The filet lets you catch a glimpse of the steak you might order at Trade Street on any given night. The red pepper sauce was bright and flavorful and added a bright pop of color.
Triple Berry Cake with Dark Chocolate Mousse
If the mousse is ever on the menu at Trade Street Diner, we suggest you order it. It’s perfectly creamy and rich and this dessert paired ever so perfectly with the diner’s freshly brewed coffee.
Tharp has been in the restaurant industry since he was 14 years old, working his way up from bussing tables and ultimately went to culinary school at Johnston & Wales. “I’ve never wanted to do anything else, “ he says. After working in Charleston, Tharp decided to broaden his view of restaurants and moved to New York, where he was a sous chef at Tribeca Grill. “It really opened my mind because every plate had to be correct. There’s no room for error, which is typical of New York.” Tharp says laid the groundwork for his focus today. “We have to make sure it’s the best at all times. We try for every dish to be as perfect as it can be.”
The menu at Trade Street Diner is set up to change often. Tharp says, “We want the menu to be special enough that the customer keeps coming back. It’s great concept to live by because it keeps me and it keeps the kitchen pushing to be better.” He adds, “We want to elevate the common food like a hushpuppy, and that reinforces what we’re really trying to do here. We want our guest to think, ‘Wow, what’s coming next because this is exceeding our expectations.’”
After speaking with Tharp, it’s clear this chef has some very interesting ideas for the dining scene in Winston-Salem. He’s also has goals to travel more to add breadth to his culinary skills. I really truly wish I could tell you some of his ideas but we need to keep it mum. Just follow along for the fun ride here at this foodie channel.
“Some chefs are fortunate to travel to Asia and Europe to learn about spices and concepts and that’s something I’d like to do in the next five years or so, to travel often and learn about cultures and the food and put my own interpretation on it. Food is food the world around typically it’s all been thought of. So new flavor combinations or ways to invoke a memory are what makes a restaurant different.”
May marks the two-year anniversary of Chef’s Table. What started out as small group of local food lovers gathering together for an evening of surprise plates has continued with larger gatherings, new friendships and sell-out foodie events where we get to learn more about that chef and be surprised by what he or she is working on. Cheers to supporting our area chefs and restaurants and the local goodness they embrace. And we JUST announced our next Chef’s Table..as we head back to Meridian Restaurant, where we visited March 2017. So many people wanted to go back, how could we say no? Get tix here!
To hear my podcast featuring Chef John Tharp, listen to “At the Table with Triadfoodies” on the Triad Podcast Network. triadpodcast.com
Wanna go? Trade Street Diner is located at 529 North Trade Street, Winston-Salem. tradestreetdinerws.com Open for lunch and dinner Tuesday-Saturday, Brunch and dinner on Sunday.
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.
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.
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.