Tag Archives: chef

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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Crafted the Art of the Taco is HERE. Let’s Win Something!

Foodies!

Crafted-The Art of the Taco opened today (Wednesday) in Winston-Salem.

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Let me just say that I have waited FOREVS for this day. Well it seems like forevs ..it’s actually been four years. For some of us anyway. The folks in WS have only had to wait about 6 months.

Keep reading because I’m giving you the scoop and if you visit Crafted in Winston-Salem this Thursday through Saturday you have a chance to win a $25 gift card for a future visit to Crafted.

Boom!

The restaurant that’s a taco joint, not a Mexican restaurant has been the most anticipated new arrival in downtown Winston in quite a while. We were there on Saturday to check things out and again when they officially opened at lunch today. I have been talking to Chef Kris Fuller and her business partner and mom, Rhonda, for a couple of years about bringing themselves to Winston. I sent photos, contacts…I’d scope out a place for lease and text her the info. And it finally happened on Liberty Street in the Arts District. I just love it. It’s cozy, modern, chic, girlie and industrial all in one. And the food is an experience in and of itself.

On the menu…tacos of course. But true to owner, Chef Kris Fuller’s nature, she added a few new things to this location as well because as she says, she likes each new restaurant to feel like it’s own thing. “We added three new burgers so now we have a pretty solid burger menu and because spaces allows for it, you can also make any taco a burger or a rice bowl.” Fuller says because of the lack of space in Greensboro, there have been things she’s been wanting to do that she simply can’t there.

There are a dozen tacos that you can mix and match for a tantalizing duo. I especially love The Fixie, with beef brisket, grilled pineapple, spicy sweet chili sauce and coconut aioli. Mmm..my fave. Also don’t miss the Baja Style, which comes with your choice of protein like grilled or battered fish, seared tuna, chorizo, braised chicken, pulled pork, braised beef, and a half dozen vegetarian options too like sweet potato, tofu and falafel. We went with the tuna and I highly recommend it. Seafood lovers would also love the Bowtie which features beer battered fish, roasted corn and poblano salsa, sweet chipotle aioli and honey mustard. There’s certainly a taco and a burger to make you happy. As for appetizers, try the stuffed avocado with chorizo, queso and pico de gallo served with fried flour tortilla chips that are flaky and scrumptious. The taquitos are really great too. You also can’t go wrong with a mason of bacon…heck it’s got Mexican chocolate drizzled on it and it actually perfect for dessert. There are salads on the menu and a few kid items as well.

Fuller, who opened up the first Crafted in Greensboro four years ago and Crafted-The Art of Street Food last year, says this day feels really good. “In Greensboro we were really busy right out of the gate and they showed us a lot of support, but with Winston knowing who we were and coming to the area, I can’t tell you the amount of love and support I see daily.” She says, “Even when we we’d go out to other restaurants around here, we’d get that excitement. It’s been quite amazing.” We knew it would be like that because Winston is a community…there’s just no other way to say it.

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Fuller comes from a fine dining background (remember The Bistro at Adams Farm?) and says she hopes to use the Winston-Salem location as her creative outlet for future pop-ups and wine dinners. I think that would be super fun and the Winston-Salem location will be a great location for it. But for now, Fuller says her full concentration is getting Winston’s Crafted settled. “We do have a five year plan and we have a couple of other cities in mind.” I’m thinking Durham but I did not ask because I like to be surprised, foodies. 

But for now, Chef says it’s just one restaurant at a time and that means getting cozy with Winston-Salem. And you know it’s already happening because Winston-Salem isn’t just the city of Arts and Innovation. It’s also a city of foodie love and we think she is the perfect fit!

Welcome Fullers and the entire Crafted Team!  I love these ladies. Support this great restaurant and team, foodies. 

Now!! Want to win a prize???

Visit Crafted between now and Saturday at 11pm, check in or tag @triadfoodies on Facebook with a photo of what you are eating or you and your friends. Remember to tag @triadfoodies.  If you don’t like us on Facebook, well my feelings are hurt. Anyway…Go over and like us on Facebook (you can follow us on Twitter and Instagram too). Tag @triadfoodies and you’ll be entered for a chance to win a $25 gift card for a future visit.

Happy eating!

Cackalacky Giveaway!

If you live in Nor’ Cackalacky, you’ve probably heard of Cackalacky. Heck even if you live farther away, you might have heard of this amazing NC-based company with its delicious sauces and peanuts. They do just a few things. But that’s what makes them so stupendous. This Siler City-based company does those things and they do them very well.

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What could be under here?? Revealing the prize package! 

The Cackalacky Sweet Cheerwine BBQ Sauce is a legend unto itself.  It  was a “favorite thing” a few years ago…you can read about it here. Add that to another zingy sauce made from Sweet Potatoes. They even have their own eponymously named beer, brewed by Full Steam Brewery. It’s a wonderful ginger-spiced pale ale that’s great with all things grilled and party. There’s also Cackalacky Spiced Peanuts made similarly to the Spicy sauce (they are QUITE spicy-mmmmm) and now….the Beer-B-Q Peanuts…Jumbo-sized peanuts with a hint of beer and BBQ. I’ve been waiting several weeks for these little legumes to make their appearance at my local Lowes Foods. Getting a little impatient with my store, I reached out to the folks at Cackalacky and they sent me a prize pack for a lucky winner (and a taste for me)! Thanks, friends!

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A glimpse of the prize pack with one of those nuts being for “research purposes by me.” 

By the way, the Beer-B-Q nuts are utterly fantastic. They are sweet and savory with a bit of a kick and hint of beer. They are so good just for snacking but I bet they’d be great in a salad too.

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In the prize pack, a couple of the new Beer-B-Q nuts, a large bottle of the Cackalacky Cheerwine Sweet Sauce, and some swaggy items you’ll love, like a souvenir glass, frisbee, bumper stickers to proclaim your fandom and some coozies. Fun!

Comment below follow us on Facebook and reply on your favorite way to enjoy anything Cackalacky. Tag a friend and share the post too. At the end of next week, we’ll draw a winner. And then we’ll arrange a way to get your winnings to you. 🙂

And stay tuned for the holidays. I have a feeling these nuts and maybe another Cackalacky item might make it on the 2016 triadfoodies Holiday Gift Guide. And you’ll want to see how to get your hands on that!

You can find Cackalacky in many local grocery stores. If you’re in NC, just check out the “local” section.

Cheers!

 

foodies! Get yourself to the Wine v. Beer Luau at 1703

When we say you should, we so mean it.  I wouldn’t steer you wrong, foodies. Chef Curtis Hackaday is showing how he’s inspired by his former Hawaii with another 2nd Supper Wine versus Beer Dinner…this one Luau focused. We just know it’s going to be great!

1703 Restaurant & Catering is continuing with their 2nd Sunday Supper, this time with a rematch of their Beer v. Wine Dinner. The dinner will be paired with a Luau as Chef Curtis roasts a whole pig. The event is this Sunday, September 11 at 6:30pm.

We went to the last one and omg…it was amazing. We had to judge how each of the 5 courses paired with beers from Mystery Brewing of Hillsborough versus some hand-picked wine selections. Overall, it was a tie. Kind of strange. But it was so fun to really taste the nuances in the wine or beer and how it complemented the dishes. For instance, part of the dessert really liked the wine. But another part of the dessert liked the beer. Plus we got a great education from the rep from Mystery Brewing. After declaring a tie, it only makes sense for a rematch. “I’ll continue to do the versus dinners because I want both beer and wine drinkers to come. It seems to bring a happy discussion to the table,”Curtis told me today.

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From last month’s dinner, porchetta with deliciousness like watermelon and fried okra straws

As for the Luau theme, it just seems natural. Curtis says Hawaii is near and dear to him as he lived there for four years as a child. “It has had the most impact on my style of cooking. Visions of whole ducks and sides of pork in the window at a mall eatery are still entrenched in my memory. Hawaiian food is a melting pot of the Pacific and a Luau is their version of a party or feast so this should be a lot of fun.”

suckling pig

Chef has already given his new Latin style pig roaster a trial run by cooking a suckling pig and handing out free pork sandwiches. Everyone who endured the heat to see the unveiling and tasting of the pig says it was fantastic. Chef Curtis Hackaday is arguably one of the most creative chefs in the Triad and we’re sure this event will be no less impressive. He’s like the chef you watch on Chef’s Table, but it’s not hundreds of dollars per person. 😀

Seating is limited, $55 per person. Call for reservations (336) 725-5767.