Miracle on Cherry Street (at Butcher & Bull)


You know my love for Butcher & Bull in Winston-Salem. Have you eaten there yet? I just love the comfy vibe and the delicious food there.  They’ve got a special pop-up bar coming just in time for the holidays and I wanted to share it with you. This comes straight from B & B…so read on.

Butcher & Bull Brings World-Renowned Holiday Pop-Up Bar, Miracle, to the Triad

 Pop-Up Christmas-Themed Bar to Transform the Winston-Salem Steakhouse

Butcher & Bull, a contemporary take on a traditional steakhouse located in the Marriott Winston-Salem, is bringing the popular holiday pop-up bar Miracle on Cherry Street to the Triad for the first time. From Dec. 3 through Dec. 31, 2019, Miracle on Cherry Street will provide a Christmas experience like no other, transforming Butcher & Bull into a winter wonderland featuring a festive menu of signature cocktails and dishes, holiday music, and décor including lights, garland, ribbons, tchotchkes and more inspired by nostalgic vintage Christmas decorations. 


 In addition to bringing endless holiday spirit to the restaurant, Miracle on Cherry Street boasts a coveted cocktail menu with surprising Christmas concoctions that put a twist on classic holiday flavors, all served in playful mugs and glassware. Featuring a drink for every Christmas lover, the menu ranges from returning favorites like the “Snowball Old Fashioned” with caramelized pecan bourbon and an ice dome as well as the cognac and nutmeg-filled “Jingle Balls Nog,” to new additions such as the “Chrismapolitan” with elderflower liqueur.

Butcher & Bull is also launching an exclusive menu to complement the Miracle on Cherry Street cocktail menu, available only in December. Guests can enjoy festive small plates like the crispy “Elf Ornaments” fried macaroni and cheese balls topped with tomato jam or the “Reindeer Food” charcuterie plate, as well as a selection of diverse, holiday-inspired entrees like the “Christmas in Hawaii” wagyu sliders on Hawaiian rolls and “North Pole Steakhouse” classic bistro steak and frites.

Miracle on Cherry Street will launch Tuesday, Dec. 3 at 5 p.m. and be open from 11 a.m. to midnight daily through Dec. 31, 2019. To celebrate the first weekend of festivities, Miracle on Cherry Street is hosting a day-long “Ugly Sweater” party Saturday, Dec. 7. Triad locals and visitors are encouraged to don their best (i.e. tackiest) garb and join in the revelry of the Christmas season at Butcher & Bull. Complimentary valet parking is available and reservations will not be accepted during Miracle on Cherry Street, with the exception of private dining spaces. For more information on Butcher & Bull and Miracle on Cherry Street, visit butcherandbull.com or stay up-to-date on the latest on Facebook and Instagram.

If you go, let me know! Have fun!  

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


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


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


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


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

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


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


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.


I’ve Got a Cookbook for You!

A few years ago, my mama Sara, endeavored to record her own recipes as well as track down ages old recipes by ancestors and friends to create an awesome cookbook that is nothing but a bunch of memory triggers. Few things take you back like a familiar dish, right? She mainly wanted a place where all of our family’s favorites could be in one, tangible place for my sister and me. So in this cookbook are my mother’s and grandmothers’ and great-grandmothers’ recipes, their friends’ and people I’ve known my whole life who …you know who they are…they’re the ones that make THE dish at the potluck and you know they better make that dish or else  or the day is just not the same.

There are even a few random recipes of my own (my sister too).

This cookbook is available in a few stores and churches across the area but we just discovered a couple more boxes, so if you’re interested, you can purchase here and we’ll mail it to you (US only please).





Favorites From Our Table

A collection of recipes in a ring-bound hard cover book featuring old school favorites that have been tried and true for generations. $18 includes shipping (US only).


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.


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.


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

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! 


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. 


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)

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.

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!


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

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!


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
Cilantro for topping

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.  


Beef Stew Meat
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

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. 


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.


Arugula with peaches, blueberries, pancetta and burrata


Arugula, burrata, figs, pancetta


Spring mix salad with cheese, tomatoes, red onion



BLT with a photo bomb


Quick pickle Cukes & Tomato salad