You guys know that I’m a big fan of all things local. You know mr. foodie and I are huge fans of Chef Tim Grandinetti and of North Carolina Wineries.
I’m so excited to tell you that Chef and Sander’s Ridge Winery have just announced a partnership. When Hearth closed at Sander’s Ridge and then later Sourwood, I was a bit worried about what might happen to that gorgeous restaurant that sits on the property of Sander’s Ridge Winery but we did a little digging and encouraged a few conversations. And then this happened!
That is so exciting. I knew they’d been talking and that Cindy Shore was super stoked about the possibility of a partnership. And we know Tim Grandinetti can make magic happen. Here are some details from Sander’s Ridge.
Chef Jared Tipton and Chef Timothy Grandinetti of Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC, announce the opening of Jasper’s | Southern Farmstead Restaurant at Sanders Ridge Winery. Jasper’s | Southern Farmstead Restaurant is a partnership with Sanders Ridge Winery and Organic Farm.
Jasper’s Restaurant will feature Farmstead Cooking; a way of life that has been handed down from generation to generation, rich in both history and flavor! The creatively curated menu will include quintessential Southern breakfast and brunch dishes, Chef-crafted sandwiches, seasonally-inspired salads featuring deliciousness from Sanders Ridge organic gardens and olde-world, farmstead inspired dinner plates.
“This is delicious, old-school Farmstead Cooking!” said Chef Timothy Grandinetti, who recently launched a series of Soulful Harvest cooking classes and dinners based on his newly published cookbook, Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections. “Cooking from the soul for the soul… At Jasper’s | Southern Farmstead Restaurant you can “hear” the crackling of perfectly cooked fried chicken; you can “smell” the buttery biscuits finishing in the ovens and you can “see” the pie filling as it sweetly bubbles beneath a flaky crust…”
Jasper’s | Southern Farmstead Restaurant GRAND OPENING is scheduled for Sunday, September 24, 2017. 3200 Round Hill Road, Boonville, NC. Restaurant Hours of Operation: Saturdays & Sundays 11:30am – 3:30pm. Holiday Celebrations, Private Events and Catering may be contracted via Ms. Wendy Collins, at Sanders Ridge.
About Spring House Restaurant Kitchen & Bar: Spring House opened in April 2012 in the former Bahnson House, a gracious 1920 residence in downtown Winston-Salem listed on the National Register of Historic Places. Lovingly restored by co-founder Lynette Matthews-Murphy and under the leadership of award-winning Chef Timothy Grandinetti, the culinary team creates made-from-scratch, seasonally-inspired dishes sourced from local producers.
Time for another Chef’s Table, foodies. This time we’re partying on the weekend! Read it here and get your tickets on eventbrite here. Cheers!
This month the foodies are changing it up! We’re gathering on a Saturday! That’s right, Vin 205 Farm to Table Bistro and Wine Merchants owner Caleb Flint and Chef Oren Feuerberg are opening up their restaurant to us on Saturday, September 16. Multiple courses of surprises await us at this little bistro that has been evolving and hopping…it’s become one of THE go-to restaurants for great wine, great plates and live music. You nearly feel like you’ve arrived in Tuscany.
Vin 205 is on a mission to give you a true farm to table experience along with giving you the best in wine pairings. The wine dinners at Vin 205 are incredibly educational and delcious. There will definitely be wine at our Chef’s Table, but this evening is all about getting to know Chef Oren and what he does with his wonderful cuisine.
Nicoise Salad at Vin205
Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Saturday, September 16. Please note, this is not a typical Monday/Tuesday event and the time is set for 7:00. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course meal including dessert 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.
Come a little early to get your shop on at the wine market next door. It has more than just wine with great meats from local farms, local cheese, chocolate, and that’s just for starters.
We’ll see you on September 16! Please keep in mind the special time and day of the week.
** Follow us on Facebook for the latest details and get in on the chatter by tagging @WineMerchantsVin205 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.
From my latest story in YES! Weekly, which I haven’t been really consistent on posting each week. But I’m excited about this one. We visited and chatted with StrEAT Provisions, The Whisk and Tin Food Truck, and The Bahtmobile. Go read about them and find them on social media. Because that’s how you’ll know where to find them.
Summer and our bountiful harvest will be on full display at the one and only Tessa Farm to Fork in Greensboro, where we’ll let Executive Chef Caleb Smallwood surprise us. Chef Caleb has promised us multiple courses of seasonal tastes on Monday, August 21.
If you follow this chef’s creations on social media, you know that no two dishes are the same, as Chef Caleb prepares his vibrant dishes with weekly harvest from his farm partners. What a treat to watch him create from what he receives in small batches from the local farms. The produce changes often and so does Tessa Farm to Fork’s fresh catch offerings from our Carolina coast. Tessa has experienced some changes over the course of its young life and we think you’ll love the gorgeous and delicious food coming out of Caleb’s kitchen. That’s him there with his baby girl. She’s just too cute not to show.
Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Monday, August 21. The entire restaurant is reserved for our event, however Tessa is a small restaurant so seating is limited. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course meal including dessert 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.
We’ll see you on August 21!
** Follow us on Facebook for the latest details and get in on the chatter by tagging @TessaFarmtoFork
We’re back at it again with another delicious Triadfoodies Chef’s Table!
Our July Chef’s Table is super exciting. Chef Mary Alison Utley (we call her Ali) has recently taken over the Executive Chef position at The Historic Brookstown Inn. She’ll be the next chef to surprise us on Tuesday, July 25.
Chef has literally worked her way up in the culinary field. “I started out washing dishes and gradually worked my way up.”
Check out the list of where Chef Ali has worked her magic: Leon’s Cafe, Rainbow News & Cafe, Christipher’s Global Cuisine, Mundo, The Millenium Center, Sapora Ridge Country Club, and most recently Meridian Restaurant, where she and Chef Mark Grohman’s team wowed us with multiple, incredible courses. Ali took the position next door at Brookstown Inn to be able to spend more time wth her teenage daughters.
What will Chef Ali surprise us with? Who knows? We never know what’ s coming at our Chef’s Table. She hinted that she may be dabbling in Baltic or Turkish and she promises the menu will be different than anything we’ve had so far.
Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Tuesday, July 25. Seating is limited. A reminder of our pricing:Your ticket price of $30 INCLUDES your multi-course meal including dessert 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. We’ll see you on July 25th!
** Follow us on Facebook for the latest details and get in on the chatter by tagging @TheHistoricBrookstownInn and #triadfoodiesChefsTable on Facebook and Instagram.
Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or need the chef needs to be aware of any concerns.