Tag Archives: brunch

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

 

 

Willow’s Bistro and a bit of a foodie b’eat

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We’ve been wanting to do a review of Willow’s Bistro featuring its new chef, Travis Myers. Travis is no stranger to the foodies and we love him just about to pieces. Here’s a piece of work a couple of months in the making as mr. foodie and I have hopped over to Willow’s a couple of times just to get a feel of the deliciousness. Truly it’s so fun to watch Chef Travis come into his own.

Here’s my piece from YES! Weekly!  although feel free to keep reading for more of my personal spin.

Willow’s Bistro has always been a popular eatery in Winston-Salem and the food has always been pretty stellar, which keeps customers coming back. The open kitchen concept and great atmosphere are another plus. The brunch is one of the most popular in town. Last October, owner Will Kingery scooped up one of the city’s most endearing chefs, Travis Myers. Myers not only loves to cook, but he loves to talk about it too. You can count on Chef Travis for some good chatter when it comes to deliciousness. It’s one of the big things you notice as different when it comes to Willow’s new presence. Myers agrees, “We do a lot of social media here. A lot!” Seriously, follow chef on social media and he’ll take you on some food adventures plus tantalize your eyes with photos of beautiful food.

Myers spent ten years at River Birch Lodge, making a name for himself and honing his skills. Participating in wine dinners, special events, cooking competitions, you name it. Myers says, RBL helped him become the chef he is. “I have a great relationship with them, even after leaving. They witnessed everything major in my adult life from meeting my wife, Jen to our first child.” He says he loves the fact that a lot of the regulars that dine at RBL are regulars at Willow’s as well.

Myers says he and Will had bumped elbows the past few years and more frequently in the fall. Kingery was dividing his time between three restaurants, Willow’s, King’s Crab Shack, and Silo so he wasn’t able to spend as much time at Willow’s as he wanted. “We just started talking about working with each other,” Myers says. “He wanted someone to reflect his vision when he was a chef at Willow’s. Our son was getting old enough and it became a great opportunity to tap into my local passion and create more farm to table.” Myers says it didn’t take long before he knew he was meant to be in this new environment. “Everybody wants to be here and everybody wants to learn, to grow, and to be local.  Front of house and back of house are one complete team who work at just about all three locations, which makes us one big family. The stress level is relaxed outside of the banging of pots and pans during the normal lunch/dinner rush. Everybody pretty much does their job and is not lazy…it’s hard to explain really. We all are one tight family.”

Myers’ duties at Willow’s also fall well beyond the kitchen and keeping the business thriving is a huge part of his goals. “I’m developing a relationship with farmers, the community and our customers. I’m also in charge of developing a team but I also have to balance the business needs as well. Now that I have a grasp on the business, I can focus even more on the culinary part. We’re in the middle of launching a new menu in the next month. I want to make a move towards everything being made in-house.” You can see the new, more enhanced focus on local ingredients on the current menu. We have visited twice in the last couple of months just to get an idea of how the menu is transforming. Myers’ creativity is able to shine like never before.


From a delightful salad of roasted (yes roasted) olives, to his Bradford Watermelon molasses fries,it’s clear, the chef is having fun with local ingredients. Myers adds, “Nothing here is produced on a large scale and everything is touched by a chef. It matters.”

Myers adds that he wants to create more events as well, but go beyond the typical wine dinner. “Food and service is just part of an event. I want to host events that are created around people. More of a gathering, with food and beverage just being the vehicle for the event.” One such event was last Sunday’s Bourbon Dinner which featured five courses of locally-sourced ingredients, like Guilford Mills Grits, Hunter Farms apples, Lusty Monk Mustard, Border Springs Lamb and Fair Share Farms Micro Greens paired with bourbon inspired cocktails. Fifty-two guests enjoyed the night of pairings which ended with an olive oil cake paired with a Bourbon Root Beer Float. Like dessert with dessert! Even local energy drink, Sunshine, was infused with Jim Beam and lime juice for a palate cleanser. Not only did Myers get to show off some of his chef skills, but the innovative cocktails by the bar staff featuring various bourbons and whiskey were also a hit.

Recently, Myers’ former counterpart at RBL, Brent Andruzzi landed at Willow’s as well. Myers says he’s looking forward to working with the chef again. “I feel like we have a lot of the same passion and strive for building relationships with farmers and keeping everything in-house and local. He’s a big part of my team and will be at just about every event I will be at, but eventually he’ll be hosting his own and I will be helping. That’s the ‘team’ in us, just striving do do and get better.” Andruzzi says, “I enjoyed working with Travis and we started talking about it and the time just felt right to join him here.”

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Others are taking notice as well. If you’ll recall, last fall Chef Tim Thompson was the chef at Triad Local First’s Community Table. It’s an awesome event that raises money to fun TLF’s “Buy Local” holiday campaign. For the first time ever, TLF’s Community Table will feature a Winston-Salem chef and that chef is Travis Myers. This will be a great event for the chef to shine.

Myers says he’s enjoying playing up his new digs as #SOB40, aka South of Business 40. “For years at RBL I would refer to #SOB40 because all the marketing and volume seems to go to 4th Street and now Trade Street. Although, we have a restaurant on 4th (King’s Crab Shack), it is not our goal to take business away from those areas, but to create our very own location down here below Business 40. Kind of like creating our own district.” Myers laughs, “Who knows, maybe one day Alan will listen to my nagging and turn our movement into a district!”

One can only hope. For now, next time you see the hashtag, #SOB40, you’ll know what it means.

Willow’s Bistro is located at 300 S. Liberty Street, Winston-Salem.

foodie b’eat: Scrambled Southern Diner via CHOW at YES! Weekly

Green Eggs & Ham (Chorizo, Dippy Egg, Salsa Verde, Chile-Lime Crema on hash browns.

Green Eggs & Ham (Chorizo, Dippy Egg, Salsa Verde, Chile-Lime Crema on hash browns.

Oh, foodies…how my heart was broken after my beloved Josephine’s Kitchen stopped dinner service earlier this summer. Gracious, what a bummer. But when Chef Chris Blackburn and his partner, Sarah Keith, announced a “new beginning,” well, we knew that what they had up their jacket sleeves would probably be pretty fantastic.

So after a couple months of waiting, Scrambled Southern Diner is open. It’s breakfast and brunch all day—they took beginning and made it literal. But, they have lunch and blue plate specials too. I joke that they’ve closed one of my favorite restaurants to serve my least favorite meal ….breakfast (yeah, I know I’m a weirdo).

Read here about what’s in store for this new eatery.   It’s already pretty popular.  And they even please me, the foodie who couldn’t care less about breakfast. 🙂

When you check it out, let us know what you think!

Kristi
Scrambled Southern Diner Menu, Reviews, Photos, Location and Info - Zomato

Hearth Restaurant at Sanders Ridge

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My extended family on my Daddy’s side decided for our Christmas celebration to meet at a restaurant…to keep it easy so we don’t all have to cook and run after kidlets. And though I didn’t mean to “take over” and make a strong (?) suggestion of where we should eat, I will say I do not regret my nudging 😉 to dine at a local restaurant that just happens to be on a beautiful vineyard and winery. Once we knew that Hearth Restaurant at Sanders Ridge would gladly accommodate all 23 of us for a Saturday lunch, everyone was excited.

To start, Sanders Ridge is a vineyard located in the heart of Yadkin Valley Wine Country, in Boonville, just a 20 minute drive from Winston-Salem. And since Hearth is on a vineyard, it’s quiet, lovely and serene. The restaurant and tasting room is gorgeous with its timber frame details and view of the pond, gazebo and natural surroundings. Much of their ingredients are locally sourced, some right there on their own farm.

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Chef Christian Froelich actually provided us with a personal menu, but allowed us to order off the main menu anyway. I can really only speak to what mr. foodie and I ordered, but I did take pictures of just about everything. We did order a bottle of wine—I mean when in the Yadkin Valley Wine Region, why not? For my entree, I ordered the Muscadine Chicken. What is known as their signature dish, it’s grilled chicken breast with a sweet and slightly tangy muscadine glaze that Chef created to mimic a hoisin sauce. So you get this element of Asian flare along with an incredible jasmine rice stir fry that has a crispy soccarat that is oh, so satisfying. I don’t know about you but if I eat at a hibachi style restaurant, I always ask for the scraped up rice bits. So yummy! The entree also comes with sauteed spinach.

IMG_1205 IMG_1212Mr. foodie ordered the Pork Chops Milanese. Crunchy, tender, flavorful with sweet potato puree and sauteed spinach.

Oh and I almost forgot, as an appetizer we ordered the Truffle Scented Country Ham Mac & Cheese. It came out so piping hot I captured steam in my photo! Anyway, it was so good, I could’ve eaten it by itself. So cheesy and smoky, perfectly cooked macaroni with chewy bits of country ham and just enough of an essence of truffle oil.

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My kidlets split their chicken tenders, which were terrific and I told the chef they’d be even MORE yummy with the muscadine glaze as a dip. And my boy ordered the Chocolate Torte for dessert and gobbled it up. Let’s take a look at what everyone else ordered…I did do my due diligence and got many praises from all of my family members, even the little ones so I’m so glad my suggestion met with positive reviews.

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Chicken tendersIMG_1208Shrimp & Grits

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Veggie Wrap w/ Sweet Potato Fries

Pimento Cheese Dip

Pimento Cheese Dip

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Blurry..sorry! Smokestack Turkey Sandwich w/ Sweet Potato Fries

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Pumpkin Cheesecake

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Chocolate Torte

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Creme Brulee

Hearth Restaurant at Sanders Ridge officially became Chef Christian Froelich’s pride and joy last summer. He most recently was the Executive Chef in the Twin City Quarter and at Graze (formerly WS Prime). It’s so great to see him at the helm of such a beautiful restaurant and kitchen and we know he’s excited.

Chef Froelich and his excited face!

Chef Froelich and his excited face!

The Sanders Ridge winery’s tasting room is open every day beginning at noon. The winery and restaurant are on holiday until Thursday, January 15, so stay excited but be patient :D.  And if you want to just picnic and explore, there are 155 luscious acres for your pleasure. And if you’d like a little getaway, there’s even a tiny cabin in the woods! I can’t wait to go back when everything’s in bloom to do a little picnicking and ‘splorations.

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Hearth Restaurant at Sander’s Ridge
3200 Round Hill Road
Boonville, NC 336.677.1700

Lunch/Brunch
Friday, Saturday Lunch & Sunday Brunch 11:30 – 3 pm
Supper
Thursday Night Family Style with live music 5 – 8 pm
Friday & Saturday 5:30 pm to 9:00 pm