Tag Archives: brunch

Get Your Foodie Self to Roots!

A version of this story was also previously published in YES! Weekly. To read it, click here.)

Behold, quality casual fine dining. In Yadkin County. WHERE I GREW UP! It’s not a chain or seafood or a steakhouse or hot dogs and ice cream, which is basically YC. Roots Restaurant at Sanders Ridge Winery opened its doors in April with two young, eager superstar chefs at the helm. And the YC should be thrilled about this. And you should drive to the YC to be thrilled about this too! O

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Hailed as a hidden gem, Roots is located at the vineyard’s grounds in Boonville. Within the gorgeous timber-framed tasting room, Roots is at least the fourth incarnation of the restaurant space in recent years. For whatever reason, previous tenants of the kitchen space haven’t been able to make a go of it. It’s not the easiest place in the world to get to even though it’s only about 25 minutes from downtown Winston-Salem. But folks from Guilford County and beyond have said Roots is well worth the drive. And what a scenic drive it is, with the Yadkin County pasteur land and beautiful rows of corn and tobacco.  It is quite best to make a day of it, tour the wine country and let your final stop be at Roots. In the winter months, a stone hearth fire located in the center of the room will welcome you. A perfect a bite or for a larger function, as it’s available for private events such as weddings receptions and celebrations.

You have seen the work of Chefs Ben Hurst and Brent Andruzzi if you follow your favorite eateries on any social media. Hurst trained Andruzzi at River Birch Lodge and Andruzzi left Willow’s Bistro to take on this new venture. Hurst says he actually was going to open a food truck and use the kitchen as a commissary when owner Cindy Shore approached him about running a full-fledged restaurant there. “I wasn’t sure about it. I hadn’t even managed a business much less started one. And then I asked Brent to come on board.”

Andruzzi said, “no.” 

Andruzzi clarifies it was a kind, apologetic no. But an entire month later, Andruzzi had a change of heart and the no became an enthusiastic, “yes.”

Hurst graduated with two non-culinary degrees but his first job was at River Birch and that’s where he met Andruzzi.  After a few stints in other kitchens, Hurst went to culinary school at Guilford Tech and finally at Johnson and Wales. After searching for his place in the kitchen, Hurst took some time and worked at Harmony Ridge Farm, where he learned the other side of food. “That’s worked out really well. because I’ve been able to take what I’ve learned with me.  Now we have a greenhouse on the hill where we grow a lot of our own vegetables.” Andruzzi grew up cooking with his parents encouraging his creativity in the kitchen by buying him whatever ingredients he wanted. After some time working at Lowes Foods, he also found himself at River Birch under Chef Travis Myers. “Like Ben, I worked at all the different stations.  We learned a lot there. A good foundation was built there.” Andruzzi eventually joined Myers at Willow’s Bistro where his creativity was truly allowed to shine. “When you have that kind of freedom, you learn what works and especially what doesn’t.”

Andruzzi says he’s been gardening too and the fact that Hurst has been farming, that there’s a  greenhouse and farm and the opportunity that exists here was a strong factor in his decision to take a chance and exit his place at Willow’s. “We have freedom to grow whatever we want as well as cook whatever we want, so that’s a bonus.” Roots also sources other local farms when they can.

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Hurst says his goal at Roots is to create dishes that people can’t get at home. “Even as a chef, I when I eat out, I don’t want my experience to be something I can create at home. I want it to be surprising, full of flavor, creative…something you can’t quite replicate in your own kitchen.”

Course One
Duck Two Way Tostadas with duck sauce, radish, scallion, house made pork rinds

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Out of the gate, the chefs immediately showcased their ability to take an upscale protein and make it attainable tapas-style.

Course Two
Pimento cheese stuffed poblano with bacon jam and cilantro scallion cream

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This course may have been close to my favorite dish of the evening simply because it was so different than anything I’ve ever had before. The spicy poblano filled with Sanders Ridge now famous pimento cheese AND bacon jam. Both. Together. Some of us had to clear our throat but the scallion cream cut the heat of the slightly devilish kick from that pepper.. And the people, said “wow.”  The pimento cheese and bacon jam are available for purchase at the winery as well as Cobblestone Farmer’s Market in Winston-Salem.

Palette cleanser
Lemon basil freeze pops

Before the courses emerged, Chef Hurst gave the guests a teaser of what was to come and simply said there would be a surprise in between two of the courses. So these platters full of freezer pops that looked like smaller grown-up versions of the colorful pops we all grew up with were met with delight from each table. The basil complemented the fresh slightly sweet lemony-ness. I kind of felt myself wanting another pop later.  A freezer full of those on a summer day would not be the worst thing.

Course Three
Shortbread herb crusted scallop, greenhouse salad, strawberry vinaigrette, pickled onions

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I’d heard accolades from the scallop dishes so I am glad the chefs decided to feature these on their menu this evening.  If I’m coming back to eat in the future (and I will), I’m getting scallops.

Course Four
Ribeye over basil bread pudding, local mushrooms, fig jam, Fair Share Farm micros

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A very close #2 to my favorite, a beef course will always be a winner in my book and for most carnivores.  The steak was perfectly cooked and the savory bread pudding was so delicious with it.  Note: Roots has a menu item that is called “Deconstructed Beef Wellington”. I imagined the flavor profile is not so different though the execution might be. I’ve been told it’s incredible.  After tasting this dish, I have no doubt.

Course Five
Strawberry and blueberry Shortcake and sugar cookie with homemade ice cream

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A beautiful summery dish with sweet berries, perfect cake and richly textured ice cream rounded out our evening. A great ending.

And then the chefs re-emerged from the kitchen to applause and a standing ovation. Chef’s Tables are always stellar but these young chefs received such praise that it was truly heartwarming.  Hannah Waggoner, of Rural Hall, has been to a number of Chef Table events and she even got the proverbial ball rolling on getting the Roots event off the ground. “My first visit to Roots made my foodie heart happy,” she said.  “All the dishes my table ordered were loaded with flavor, finesse, and beautifully plated! The staff were friendly and accommodating. I knew that Roots would be an excellent location for a Chef’s Table.” Waggoner says she knew it would pay off.  “The guests were not disappointed. Each of the five courses was unique and delicious! It was great to get a taste of some of Roots’ specialty dishes with a few surprises!”

By the way, I’d suggest you follow Roots on Facebook and any other social media and perhaps get on their email list because on Thursday nights, the chefs do a little something different by having a Thursday Supper. And it’s amazing. And if you can get in there for the fried chicken, you’ll send me a thank you letter and maybe, if you really love me and are super thankful, you’ll send me gifts. That’s a how delicious that fried chicken is. Super crispy every inch. See?

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And how’s this for making a name for oneself?  In a reader’s poll,  USA Today’s 10 Best just announced that Roots Restaurant was just named in the top 10 of the best winery restaurants in America. Roots placed 6th. Way to go!  Read about that here. 

If there’s anything I’d say at this point it’s this: Yadkin County, this is your moment. Finally there’s a restaurant in the area that celebrates not only the wine country but the wonderful bounty that the area brings forth. I grew up in Yadkin County and having to go to Winston-Salem for a great meal was a top complaint.  If a restaurant of this caliber can succeed with Yadkin’s and its big city neighbors’ support, it will pave the way for other restaurants like it. Napa wasn’t built in a day. It’s taken 170 years, plus it survived Prohibition and the Great Depression. You might consider the Yadkin Valley winemakers pioneers here. And the restaurant owners want to blaze a trail much like their West Coast counterparts. The talent and deliciousness is there and Roots Restaurant is digging deep and taking a chance on the area’s support.

Wanna go? Roots Restaurant at Sanders Ridge located at 3200 Round Hill Road, Boonville.   Open for dinner Thursday from 5:30-9:00 for Family style supper (check website or Facebook for features). Full service menu Friday & Saturday 5:00-9:00. Full service lunch is available in the tasting room Friday-Sunday 11:00-3:00. The wine bar also has a full menu available from 12:00-5:00. Visit sandersridge.com for info.

Bubbly and Brunch at Vin 205

Back in September when we enjoyed a wonderful Chef’s Table with Chef Oren Feuerberg at Vin 205 Farm to Table Bistro, owner Caleb Flint said he wanted to do it again, but this time to show off Chef’s skills at brunch.

Twist. My. Arm.

We decided to kick off the new year with a Bubbles and Brunch a couple of weeks back.  And man, was it delicious. But I expected it to be. The food at Vin 205 is superb and Caleb Flint really knows how to make his guests feel special. And our Chef’s Tables are just filled with foodies and fellowship and we just have the best time. You should join us for one soon!

You’re met at Vin205 with the Wine Merchants shop. I’m not sure what’s more difficult, trying to refrain yourself from being drawn in by the wonderful aromas of the kitchen because you came to do a little shopping, or not taking a seat immediately because you’re interested in the market. Hopefully you make time for both.

Caleb continues to add more and more to the wine market and now shoppers not only can find wines from boutique vineyards from our local region and all over the globe, but also a plentiful selection of Joyce Farms meats and regional cheeses, chocolates and gourmet items.

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Chef Oren Feuerberg and Owner Caleb Flint, Wine Merchants & Vin 205 Bistro

Vin205 is certainly gaining ground during the week with dinner featuring live music and wine events. But what Executive Chef Oren and Caleb are endeavoring to highlight is their Sunday brunch. The chef-driven menu changes often with special spins on traditional favorites. And Caleb brought in some of his favorite local purveyors to give them special recognition during our four courses. Batistini Farms, Camino Bakery and Magic Beans Coffee were all special guests at the table and on the palate.

Course 1

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Duo of Mini Quiche (Potato & Bacon; Spinach & Mushroom paired with Vin 205 House Salad tossed in Raspberry Vinaigrette with Batistini Farms Vanishing Grape Balsamic, goat cheese

I’d like to think I get out enough but I can’t think of a single quiche I’ve had that has potato AND bacon and to me that just seems like a delicious no-brainer. And I’ve also never had spinach WITH mushroom in a quiche. And of the tasty tasty two, the spinach and mushroom was my favorite. Batistini’s Vanishing Grape is a new favorite of ours and was recently featured in our holiday gift guide. See it here. It’s so worth the purchase as it adds incredible flavor to salads and cheeses. Tom Sephton, imports and bottles the balsamic and oils in Clemmons. “We have basic olive oil and flavored olive oils as well as aged balsamic. All of the oils we bottle are very, very fresh and the harvest date for all oils is right there on the bottle.”

Course 2

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Truffled Scrambled Eggs with Camino Brioche Toast

Here we are, days later, and I’m still thinking about those light and fluffy eggs that had been scrambled in truffle oil and topped with truffle shavings…and that bread which Chef and his team griddled so perfectly.

Emily Masters, of Camino Bakery, told the group that the brioche is one of the most popular offerings at Camino. “It’s baked fresh every day, like all our other baked goods. It’s fluffy, buttery with flour from King Arthur Flour, milled in Graham, and milk from Homeland Creamery in Julian.” 

Course 3

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Brown Butter Poached Shrimp & Pimento Cheese Grits

A twist on a traditional brunch favorite and charmingly served in a glass jar. The grits were cheesy perfection.  Our guest, Chris Roth, then praised the chef as the best shrimp and grits he’d ever had.

Course 4

House made Raspberry & Blueberry Muffins with Coffee Service by Magic Beans Coffee

The muffins were lightly sweet and fluffy with whole berries throughout and a great little sweet ending to our brunch. Our “dessert” was paired with Magic Beans air-roasted coffee served two ways. The first tasting was with Magic Beans Essence, a concentrated coffee extract that is added to hot water or other liquids. The second tasting was Wine Merchants and Vin 205’s exclusive Magic Beans blend in the French press. Owners Neal and Mary Pruett served each guest . Neal Pruett told us, “Air roasted coffee is so smooth. One of our mottos is that you can ‘drink ours black’.”

Caleb told the group, “Folks who know me know I’m a rather enthusiastic coffee drinker and we just love how unique and special Magic Beans is.” Not only does Wine Merchants serve the blend, but the beans are sold in bulk as well as the Essence.

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Mary and Neal Pruett, Magic Beans LLC

Though guests at Chef’s Table are usually responsible for purchasing their own beverages, which makes it unlike a wine dinner, what we love about Caleb Flint is that he takes advantage of owning a wine shop and offers everyone a taste of what the shop has to offer. Each of the 27 guests were allowed to share bottles of bubbly rose on the tables. And each setting was made even more charming by the varying coffee mugs at each place. Those attention to details is what keeps me coming back to Vin 205 and what will bring us back there again, possibly in the summer, for another Chef’s Table to let Chef Oren surprise us, yet again.

Wanna go? Vin 205 is located at 205 S. Stratford Road, Winston-Salem. Open for dinner Tuesday  through Thursday 4-9:30pm; Friday Lunch and Dinner 11:30am to 9:30pm, Saturday Brunch 10am-3pm; Saturday Dinner 5-9:30pm, Sunday Brunch 10:00-3:00. Wine Merchants is open Tuesday-Saturday 10am-9pm, Sunday 10am-3pm. vin205.com

PS: Foodies, our next Chef’s Table at B. Christopher’s sold out in 24 hours. We are so thrilled you are supporting our local chefs. We’ll announce a new Chef’s Table soon!  Where would you like to see us?

Join us for BRUNCH our next Triadfoodies Chef’s Table

Happy 2018, foodies! I hope your Christmas was spectacular and warm and loving and we’re excited about the year of food ahead of us.

We’re celebrating a brand new year with a fun and new Chef’s Table at a recent favorite, Vin205 Farm to Table Bistro. We loved how Chef Oren Feuerberg dazzled us with family-style deliciousness this past fall. Read about that here! Owner Caleb Flint wanted to have us back to enjoy a bubbly brunch on Sunday, January 21 at 12:30pm. 

Let me tell you, Caleb knows how to throw a party. And he’s excited to share some bubbles with you and Oren is ready to bring it and show you why Vin205 is the place to be for brunch.  Not only that, but a great coffee bar for a yummy coffee concoction and a few other New Year surprises are up our sparkly sleeves!

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Sunday, January 21. A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course brunch 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 enjoy coffee, drinks or do a little shopping at Wine Merchant’s. 


We’ll see you on January 21!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @winemerchantsVin205 and #triadfoodiesChefsTable on Facebook and Instagram.

Just Announced! triadfoodies Chef’s Table with Mozzarella Fellas!

This time, we’re headed back to Winston-Salem for a delicious night of Italian cuisine.

Our Chef’s Table will feature the Mozzarella Fellas!

Wait until you meet these Fellas! The Mozzarella Fellas, Darrell Coltrane and Brian Ricciardi, are becoming Winston-Salem sensations with their freshly prepared and delicious Italian cuisine!

We’ve eaten there a number of times and have been so impressed by their food and service and you need to get to know them better and be delighted by a night of surprises.
The Fellas do almost all of it by hand. Mozzarella made fresh every day. The dough, also made fresh every day. And on and on. This isn’t just your average Italian eatery and it’s definitely not just a pizza joint.
It is so much more. We’ve been so impressed by the passion that Brian and Darrell have for bringing the freshest and best to you every day. Quality Italian that doesn’t break the bank. From appetizers and calzones to salads and pizza, entrees and now they serve brunch on Sunday. Maybe we’ll get some brunch tastes while we’re here. You never know, because at our Chef’s Table, we let the chefs surprise us! The Fellas have promised to really bring you a wonderful experience while showing their expertise. Brian tells us their creative juices are flowing! Brian learned everything he knows from his Italian grandmother. And Darrell learned his way through the kitchen since his childhood in Sicily. For more about them visitmozzarellafellas.com.


If you have a food sensitivity, they can make pizza happen for you! Gluten-free, vegetarian? These Fellas will rise to the challenge. And you’ll be so impressed with the Fellas’ care for bringing you excellent service. What a team!

We try to showcase a wide variety of our area’s talent and this is a great way to mix it up.


Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Monday, June 26. The whole restaurant is ours for the night! Even so, seating is limited.
A reminder of our pricing:Your ticket price of $27 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 including wine and beer) are not included in the ticket price. Please take care of your server on any beverage service. We’ll see you on June 26!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @MozzarellaFellas and #triadfoodiesChefsTable on Facebook and Instagram.
Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or need the chefs to be aware of any concerns.

The Katharine Brasserie & Bar

Okay okay…I KNOW that technically a restaurant inside a major hotel that’s part of a major hotel chain doesn’t exactly fit my “all local all the time” mantra.  But…this was for research, foodies…and if I’m being honest, for YES! Weekly.  But I would’ve attended this tasting at The Katharine Brasserie & Bar even if I wasn’t a full-fledged legit food writer for a legit publication. Why? Well, have you SEEN the place? And all of us in Winston-Salem have been stoked to see the iconic Reynolds Building turned into something other than its previous dormant, sad (yet beautiful) self. The Reynolds Building was yearning for the right tenant and I think they’ve found it.

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No matter what you think about big hotels, people gotta have a place to sleep when they come here and The Kimpton Cardinal Hotel raises the bar here. And The Katharine will only add to the “scene” here in WS. It makes us raise our game on 4th Street, Liberty, Main, The Arts District, etc.

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So with that, we welcome you, Lady Katharine. And you too, Chef Ed Witt….

keep reading below 🙂 from YES! Weekly  ..

After all the excitement and hype, it’s finally here. The Kimpton Cardinal Hotel. And with it, The Katharine Brasserie…a hotel restaurant that doesn’t exactly act like a hotel restaurant. We already enjoy a fabulous one here in downtown Winston-Salem, Graze (part of the Marriott). Like its neighbor, The Katharine acts quite independently from the normal status quo hotel food fare that might cause someone like me to begrudgingly use the restaurant out of convenience, offering locally-sourced ingredients whenever possible. And the space is  beautiful. The hotel still looks like the Reynolds Building. Many features of the iconic office building still remain. They say every guest room is different. There’s a slide in the rec room. And then there’s The Katharine, with its mix of modern and art deco…brass and copper and marble…beautiful light and ambiance…if you don’t get ambiance right the first time, many a chef will tell you, good luck with the rest.

I visited The Katharine last week during a private chef tasting for media. They kept our group small, limiting to a max of six, over the course of three separate evenings. That was a great call. It allowed us to have a quiet, intimate tasting with fellow curious media people, and we were all allowed to just have a conversation, hear the server describe the plate, and overall enjoy our evening even more. Our tasting was literally just that… it included singular plates of several appetizers and entrees that we basically all just shared. And there were wine pairings for each round that came to the table. If there’s one thing I walked away with, the folks at The Katharine absolutely know their pairings and with each delivery of appetizer or entree, the match of wine to food was spot on.

What was served:

Chilled Melon Soup, Cardamom, Country Ham & Pink Peppercorn: This is an item I did not see on the menu. I’m not a fan of chilled soup, but this was light and refreshing and the saltiness from the ham, spicy bite of the peppercorns was really great with the cantaloupe puree.  I don’t know about you, but this Southern girl loves pepper on cantaloupe.

Rappahannock Oysters with Minuet and a House Cocktails Sauce

Beef Tartare with mustard seeds, jalapeño, quail egg (as in nearly raw): Quite delicious actually. Not everyone has the stomach for tartare but it was delicate and flavorful.

Seared Sea Scallops with an incredible pea risotto and a black truffle butter. One of my faves.


Escargot was a huge hit and these got a little Southern top hat of hushpuppies.

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Rounding out what came to the table: Beet Salad, Trio de Pate and for entrees a wonderful Bistro Filet with Fries, Hen of the Woods (a type of mushroom and served as a vegetarian dish)  Pork tenderloin, and Grouper.

For dessert, a frozen lemon soufflé with fresh berries and lemon curd, the Katharine cookie plate and the sweet potato creme brûlée with benne wafer.  Typically, I like my creme brûlée unfooled-around with, but this incarnation had a lovely autumnal flavor, not too sweet…in fact there was a slight savoriness that was delicious.

We were all impressed with the execution of the dishes. My favorite dish had to be the the escargot (surprisingly) and the scallops were a close second because the black truffle butter on the risotto was divine. Fellow diner, Chef Harrison Littell, said the maitre’ d butter on the escargot was what set it apart for him. And though we’re having dinner in a Kimpton Hotel, he feels the restaurant will raise the game for all locally-owned restaurants in the area…and that’s a good thing. His wife, Andrea, of the blog TowniesWS, agreed. “It’s a beautiful space and really adds to the fabric of our city.” The hotel and restaurant do make you forget that you aren’t in a more metropolitan city, meanwhile it’s comfortable enough that no one feels out of place.

General Manager Herbie Gimmel says it’s important for the Kimpton to identify with the city and building that they are becoming part of. “Katharine Reynolds exemplifies the past and future of Winston-Salem. As a brasserie, we want to become part of the culture here.”

A brasserie is not supposed to be a fancy French restaurant, but rather be quite comfortable. Executive Chef Ed Witt, who moved to Winston-Salem from D.C., says the goal of the menu is approachability. “We want you to be able to come in and have a burger or steak and frittes or a Caesar salad. It’s a little bit of something for everyone and we want everyone to feel comfortable enough after the end of a long day to just hang out.”

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Chef Ed Witt places a finishing touch

Wanna go? The Katharine Brasserie & Bar  is located at 4th and Main Street in Winston-Salem. Open for breakfast and dinner. Lunch hours will be added in the coming weeks. katharinebrasserie.com