Tag Archives: chef

Join us at our next Chef’s Table with Chef Ali Utley of the Historic Brookstown Inn!

Hi, foodies!

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.

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.

Join us for an amazing Chef’s Table at Sedgefield Country Club

Foodies…you will not want to miss our next Chef’s Table.

Our May Chef’s Table is truly special. Only a lucky few get to enjoy the cuisine of Chef James Patterson. He’s the Executive Chef of Sedgefield Country Club, home of the PGA’s Wyndham Championship. And Patterson is more and more becoming a local culinary superhero. Chef Patterson was the Greensboro champ in last year’s Got To Be NC Competition Dining series and has since been on the competition and exhibition circuit to the delight of many.

Patterson and his team have received so many accolades that he’s already on tap to be the coveted Featured Executive Chef of Triad Local First’s 2018 Community Table. You need to know him!

Chef’s food is beautiful, creative and delicious. His commitment to the community is endearing and he’s just super nice and fun to be around. He’s also been one of our #1 supporters of Chef’s Table and has been there to support his fellow comrades at our events. We are just excited that he’s the one we get to see this time. And yes, enjoy his food, which is amazing.

Imagine dinner overlooking the famed Ross Course, the same course played by the PGA greats at the Wyndham Championship. This Donald Ross course has been returned to its former glory and is the only Ross-designed course in the country to host a regular PGA event.  This is truly a unique Chef’s Table. You won’t want to miss it.

You must RSVP via ticket purchase. Seating is limited.  Get tickets on EventBrite HERE

**Please let us know if you have any food sensitivity or allergies. Contact me directly Kristi@triadfoodies.com. 

Please note the pricing structure:
Your ticket price of $33 INCLUDES your multi-course meal (including dessert) as well as tax and gratuity associated with the meal.
Beverage (and gratuity for the bar) are not included in the ticket price. Please take care of your bartender.

We’ll see you on May 23! Don’t miss it!

 

Introducing “At the Table with Triadfoodies”

You guys, I now have a PODCAST. It’s like my life has nearly come full circle (as far as talking and writing go).

Before I was a blogger, I was…let’s see…we’ll start at the beginning…a…

DJ
Radio station News Director
TV News Production Assistant
TV News Assignment Editor/Writer
Radio station News Director
Advertising  agency (associate, planner, etc)
TV Station Ad Sales Rep
Media buyer while being a stay-at-home mommy
Communications Director for my mr. foodie’s company (blogging started around this time)
Then I became a freelance news writer in addition to the blogging, started  doing some event planning, still blogging and writing and here we are. But! I have a degree in broadcast journalism from Appalachian State. I really don’t feel like I’m old enough to have done all that but I guess I am. I turned my back on the broadcast thing and except for some live social media…it was mostly written word.

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So a couple of months ago, Adam, who’s founder of the Triad Podcast Network, asked if I’d be interested in hosting a podcast about, what else? Food. And at first I wasn’t sure if I wanted to add one more thing to my homeschooling, writing and blogging plate. But I figure it’s just one more outlet to share my love of the restaurants, chefs, makers and the foodie movers and shakers from all across the area. So, here’s how you can hear “At the Table With Triadfoodies.” You can download it on iTunes or on your computer. Here are the links!
iTunes (iOS): http://apple.co/2aXDpku
Google Play (Android): http://bit.ly/2aHVGmQ

 Or, you can listen on your computer here: https://soundcloud.com/user-589432337/at-the-table-with-triadfoodies-meridian-restaurant

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Our first show is now live. It’s about 25 minutes long and features Chef Mark Grohman who’s the owner and Chef of Meridian Restaurant, one of our fave restaurants PLUS Meridian and Chef Mark are our featured chef and restaurant at next week’s Chef’s Table. There are 7 tickets remaining if you are interested in that. Tickets can be purchased here!  About Chef’s Table..it’s a really fun, low-key tasting where you can try multiple courses of whatever Chef throws at us. Tickets are $30 and it’s a great value and a great time.

We hope we see you. Also, please let us know who you’d like to hear At the Table. We want to know who you’d like to know.

Cheers, foodies!

You Need This Dough In Your Life: Wewalka Sweet Pastry Dough

It’s giveaway time, foodies! Just in time for the holidays.

The folks at Wewalka USA are hooking us up with a giveaway of the new, sweet Danish dough. Perfect for croissants, tarts, turnovers and just about anything you can conjure up.

You may have seen me share some dishes I’ve done with Wewalka dough in the past. They have a bistro and family style pizza dough and croissant dough and puff pastry. It’s all super easy to work with. Open the package, roll it out and fill or top to your liking. Bake on the provided parchment until done and you’ve got European style deliciousness in just minutes.

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I received a giant box of this prepared dough to work with and we’re going to give a few away to a YOU. Plus coupons and recipe cards.

Want to see what I did with my dough? Because I had to try it first, you know…

Introducing my Pumpkin Sweet Potato Tart with Caramel and Ice Cream

Inspired by a dessert that I had at Graze in Winston-Salem last year, this tart is all the things you love about pumpkin pie with the beautiful fall spices but also the best of the Thanksgiving table’s sweet potato casserole. You know it, right? The orange-y, clove-y beauty topped with marshmallows? This tart is the best of both worlds.

Pumpkin Sweet Potato Tart

2 servings

1 sheet Wewalka European Style Danish Sweet Pastry dough, halved up the middle
1 cup sweet potatoes (canned or freshly roasted and removed from skins)
1 cup pure pumpkin (I used the can)
1 egg
3/4 cup brown or dark brown sugar
1  1/2 tsp cinnamon
1 tsp clove *
1/2 tsp allspice*
1/4 tsp ground ginger*
1 tsp-1 tbs vanilla extract or vanilla bean paste (I use this paste from Savory Spice Shop)
1/4 cup orange juice
orange zest or candied orange zest to taste (optional)

* You may use Pumpkin pie spice. The flavors will be altered slightly but still wonderful.

Instruction:
Preheat oven to 400 degrees.
Take your sheet of dough and cut it down the middle to make two halves.

With a mixer, blend sweet potatoes until smooth. Add pumpkin and continue to mix until blended well. Add brown sugar, egg and orange zest.

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Now here’s where it becomes more about you. These spice measurements were me just playing around. You may want more cinnamon or less. More or less orange. I didn’t have zest so I had to use just juice. Play around until it truly tastes like a pumpkin pie but with that citrus laced sweet potato that (hopefully) you’ve had at least once in your life. Add the egg last if you are funny about tasting it with raw egg. I am not funny about that.

You can refrigerate the filling or assemble right away. When ready to fill your two pieces of dough, scoop about a 1/4-1/2 cup of filing and place it in the center of each one .

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Then fold up the pastry dough corner to corner until it’s like a little purse, making sure all the seams are sealed and the filling is nicely inside. Now you have two tarts. Brush with a little egg wash (egg mixed with water or milk). Slide the parchment and tarts onto a baking sheet.

The instructions say bake on the parchment for 14-18 minutes. My tart took 20 minutes in my oven but that’s because there’s more to a tart than a small danish or croissant. I just kept my eye on it. Remove from oven and allow to cool for about 5-10 minutes. Drizzle with warm caramel (a praline topping would be good) and then…

….top with your choice of ice cream then another drizzle of caramel. I’ve had my inspiration with cinnamon brown sugar ice cream (hard to find), vanilla, as well as butter pecan. The butter pecan or praline ice cream would be awesome because you get the tanginess of the base ice cream and crunch from the pecans. But you do you! Pick your favorite. Heck, pumpkin ice cream would be good too. Salted caramel? Yes!  Also, wouldn’t it be yummy with marshmallow flavored ice cream if you could find it? Or top with marshmallows and give it a little browning on top!

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My mr. and I split the tart you see above. It was plenty.
My microfoodie decided she wanted to make a little one so she halved her half then made croissants and you can tell just how easy it is to work with because she had no trouble at all making her own. She drizzled her croissants with chocolate sauce. I teach them well.

You can find Wewalka Dough in Lowe’s Foods and Ingles. And I’ve seen Wewalka at Harris Teeter too but don’t hold me to the sweet pastry dough just yet as this is a brand new item.

Want to get your hands on this Wewalka Danish Dough? Simply comment below what you’d be making with this dough. You’ll be entered to win. If you’re in the Triad area of NC, it’ll be easy to get it to you. But we can ship if necessary. Good luck and Happy Thanksgiving!

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