A Chef’s Table is an experience. What started five years ago as a handful of people letting the chef surprise us has transcended into a gathering of friends that seem to extend beyond itself as we see new faces each month. When we sat together at 6th and Vine to get to know Chef Ebony Warfield, there was an unmistakable magic in the air and by the end of the evening, Chef Ebony felt the magic and the love.
Ebony Warfield is the new executive chef at 6th and Vine, a restaurant located on 6th Street that has become somewhat of a Winston-Salem icon. Ebony is the first Black Executive Chef in Winston-Salem. It’s even more special because the restaurant is also woman-owned as Kathleen Barnes has remained an integral part of WSNC food scene for a number of years. You can learn more about Ebony and Kathleen in my podcast on the Triad Podcast Network. With a military background and a number of years working locally in some of our top dining establishments, this wife and mother’s dedication to her profession is inspiring. I knew I NEEDED to feature Ebony at a Chef’s Table. She and Kathleen promptly said “yes,” and once we went live, the event sold out in just a few hours.
Ebony introduced the evening that was about to commence as “…dinner at your grandma’s house, if your grandma went to culinary school.” Soul-filling and nourishing dishes that inspired by her upbringing and training were nudged into creative iterations that dazzled our eyes and palates. The attention to flavor and detail was remarkable. At the end of the evening, Ebony received a well-deserved standing ovation, which led to her tears and our tears. She felt it! It was special. If you were there, thank you for being a part of it. Thank you for showing this talented chef all the admiration she’s due. If you missed it, fear not, foodie. She’s in the kitchen of 6th and Vine dazzling diners 5 days a week including Saturday/Sunday brunch.
Let’s take a look at our four course Chef’s Table with Chef Ebony Warfield.
Course 2: Pureed White Bean Soup, Ham Cup, Parley Oil
Course 3:Roasted Chicken with Local Seasonal Vegetables
Course4: Lemon Blueberry Upside Down Cake
We hope you get a chance to visit 6th & Vine and see what Ebony and her team are churning out. While the menu has stayed the same in many ways, because Ebony didn’t want to mess with what was working, her touches are evident and the specials always look amazing.
Tears of joy with a standing ovation
Our next Chef’s Table is September 15 at Spring House Restaurant, Kitchen and Bar featuring Chef Tim Grandinetti. It’s SOLD OUT but stay tuned for more Chef’s Tables in the coming months.
Breakfast for dinner anyone? If that’s one of your favorite things, you would’ve loved our latest Chef’s Table at Young Cardinal Cafe & Co featuring Chefs David Swing and owner and chef Adam Andrews. You probably know Chef Adam as owner of Jeffrey Adams on 4th, The Trophy Room, Dogwood Hops & Crops and Twisted Pine Catering. Though no longer an owner, he helped Fourth Street Filling Station become what it is today. And as if he’s got any time on his hands, he also has a farm which supplies produce to his restaurants. David Swing was a featured chef back in October 2019 and we were excited to work with him again at his new digs in a completely new way.
Young Cardinal opened its doors at 424 4th Street, Winston-Salem, in February 2020 just before the Covid pandemic hit. No one could’ve seen what was coming as the dining public waited anxiously for downtown’s newest breakfast and lunch spot to open. YC barely skipped a beat once restrictions were handed down. They pivoted and offered a to-go menu and even had a little market set up for downtown residents to quickly grab a few grocery items. In fact, Young Cardinal was busy during those lockdown days and more and more people enjoyed the deliciousness and were happily sharing their experiences with their friends on social media.
At June’s Chef’s Table, I wasn’t quite sure if there would be a July event as staffing issues still were projected to be a factor and many restaurants are not back to either capacity or normal hours. But I reached out to Chef Swing and he and Adam Andrews gave me an enthusiastic thumbs up. Twenty-four hours after the tickets went live, we had a sold out event.
Young Cardinal is all about breakfast and lunch items, but fun and creative additions to your typical breakfast fare, along with the soul-soothing favorites like eggs, bacon and waffles. Our Chef’s Table was no different. No only were we greeted at the bar with a huge board of delectable snacky and brunchy type items from scotch eggs (OMG sooooo good), pimento cheese, bacon to biscuits, ham and cinnamon rolls, we had four huge courses of breakfast with a twist.
Course 1: Avocado Toast with Tuna Poke
Course 2: “Huevos Rancheros with Pork Belly, Mole Sauce
To say we were stuffed after basically four full brunch courses is an understatement. Good thing we all went home and hopefully to bed because the brunch nap was a felt need after this dinner. But it was delicious and we are so happy Adam opened his doors to us!
We were also so pleased to have Sixth and Vine’s Executive Chef, the stunning Ebony Warfield, with us. She’s featured next month at our next Chef’s Table, which sold out in just a few hours. We are super excited about that!
If you’d like to know more about Chef Swing and Chef Andrews and the Adams restaurant group and everything they’ve got going on (which is a lot), check out my podcast with them here. You can also find the Triad Podcast Network and “At the Table with Triadfoodies” wherever you listen to podcasts.
If you missed out on this Chef’s Table, the good news is Young Cardinal Cafe & Co is waiting for you right on 4th Street in downtown Winston-Salem. You can get your breakfast fix 6 days a week, Tuesday-Sunday 8am-3pm. Be sure to follow them on Facebook and Instagram for specials and their schedule. Chef Swing did tell me they will be closed the week of July 24-30. Annnnnnd….drop me a note in the comment section. Where would you love to see a Chef’s Table in the Triad? Greensboro, Winston-Salem, High Point? Would love to hear from you.
I’m constantly inspired by the local seasonal ingredients around us to create fun, fresh salads to keep lunches interesting and add a cool component to dinners. Try some of our favorite salads we’ve been loving this summer. Most of these recipes are built for 2 4 people as a side or entree salad. Adjust your ingredients if you’re feeding a crowd.
Summer Squash Salad
I’d be remiss if I didn’t kick off the list with our favorite summer salad, with summer squash taking center stage. It made its debut here a few years ago. It’s crunchy, herbacious and satisfying. Try slicing the squash into ribbons for a fun twist but sliced thinly is superb. Click here for the recipe.
Farmer’s Market Power Salad
It’s lettuce season. It’s corn season. It’s blueberry season. It’s squash season. It’s cucumber season. One visit to the farmer’s market and you’re on your way to this banging power salad. Simply add cooked quinoa and your favorite dressing. This month, I was gifted Oleamea Olive Oil so I used that. It’s organic extra virgin olive oil sourced from Aydin, Turkey, and I have to say, I’m impressed. It’s fruity and clean and the Everyday Extra Virgin used here made a perfect Shallot Vinaigrette. The premium Extra Virgin will be beautiful on caprese and with fresh bread. Typically, this salad would include freshly chucked corn in its raw form, but feel free to use cooked. I had leftover skillet cooked corn so I simply used what I had. But, raw corn on a salad? 100% yes do it. With the squash salad above? That too.
Ingredients: Salad greens (I used arugula, mâche and tender romaine here) 1/4 cup blueberries 1/4 cup RAW corn or cooked if you prefer 1/2 zucchini quartered 1/2 cucumber quartered 1/2-1 cup cooked quinoa Place greens and other ingredients in a large bowl Dressing: 1/2 shallot chopped 1 clove garlic grated 1/4 cup vinegar (champagne or white wine is great here) Juice of half lemon 1/2 cup extra virgin olive oil (I used Oleamea) Salt/Pepper to taste Whisk all ingredients together, adding lemon juice, s/p to desired taste. Disclaimer:After being contacted by their representatives, I was gifted a set of Oleamea Extra Virgin Olive Oil to give honest feedback as well as taste test for our Holiday Gift Guide. You can find Oleamea at The Fresh Market in North Carolina or online.
Triadfoodies House Side Salad aka Greens & Parm
If you’re fortunate enough to find some locally grown mâche in your area when its in season, I highly recommend adding them to your salad rotation. Great alone or combined with other salad greens, mâche (this from Daffodil Spring Farm in Valle Crucis) comes in these pretty rosettes and are a bit nutty, like watercress or arugula without the peppery bite. They complement every salad I’ve had them in. This salad, with any green or combo of greens I have on hand, is our go-to with entrees all year long, especially with pasta. But in the summer, you know we’re adding tomatoes. The two ingredient dressing is a must-try. You don’t even need a bowl…just drizzle oil & vinegar style. Super simple!
Ingredients: Seasonal greens like mache, spinach, butter lettuce, romaine Cherry Tomatoes, halved, optional 1/4 cup parmesan or pecorino, shaved or grated Dressing: 1/8 cup white balsamic dressing (I like Batistini Farms) 1/4 cup extra virgin olive oil salt/pepper to taste You can simply drizzle the vin and EVOO over the greens adding more of either when necessary. Finish with s/p and cheese.
Everyday Cucumber and Tomatoes Salad
Inspired by Chef Vivian Howard and her cookbook, Deep Run Roots, this memory triggering salad reminds me of dinners at my Grandma’s. The cookbook re-introduced this perfect salad to me and provided the ratios too. Enjoy the colors and crispness with BBQ, ribs, burgers, fried chicken or really any dish. It adds the perfect amount of acid and freshness to your meal. And as she states in DRR, the recipe is highly adaptable for adding all kinds of seasonal freshness, from watermelon to corn to blueberries and peaches. You can add a boiled egg and call it brunch and I’ve happily done so.
Ingredients: 1 tomato quartered or cherry tomatoes (use ends from a tomato sandwich..no waste!) 1 cucumber, halved 1/4 red onion, sliced very thinly 1/4 cup apple cider vinegar 2 tbs. sugar 1 tsp. salt Freshly ground pepper
Directions: Per Howard’s book, combine the cucumber and onion with the sugar, salt, and pepper in a bowl. Allow to marry for about 15 minutes. Add the tomatoes and vinegar and allow to mingle again for another 20 minutes to four hours. Best served at room temperature.
Speaking of cucumbers and salad….
Everyday Cucumber Salad
Here’s another version of a cucumber salad, taking notes from Chef Howard’s recipe but adding some garlic with options of changing up the dressing for a different flavor profile. Note: Add sesame oil and rice wine vinegar in place of balsamic and extra virgin olive oil and you have the perfect dressing for an asian inspired cuke salad. Add a chili flavored oil with white balsamic or sherry vinegar for some heat and pair with seafood. Persian, Piccolino or English cucumbers are best here but use what you’ve got. Feel free to add mâche, watercress, avocado or onions here for even more flavor, but they are not necessary, because…well it’s a cucumber salad.
Ingredients: 1-2 Cucumbers halved Dressing: 1/4 cup balsamic dressing 1/2 cup extra virgin olive oil 2 cloves garlic, grated salt/pepper to taste Whisk dressing ingredients together and pour over cukes and give them a toss. It’s okay to do this a little while before you eat as the cukes have time to quick pickle in the dressing.
Asian Cabbage Salad w/ Ginger Dressing
Okay, so this stunner with all the colors of summer is absolutely simple to make. You can use any number of veggies here. Mr. foodie doesn’t love cucumber (lol that this post has several salads with cukes) so I didn’t add it here, but cukes would be delicious and I might say necessary. As for the dressing, you can make your own as I provide a recipe here, but I will offer no judgement if you use a favorite brand from the store. Been there. Done that. Makoto forever! And Little Black Dressing Co. too.
Ingredients: 1/2 purple Napa cabbage, shredded thinly 1/4 head Romaine lettuce, shredded thinly 1/2 cup cherry tomatoes halved 1 bell pepper sliced thinly Red onion, carrots, cukes optional Dressing: 2 tbs. fresh ginger, grated (jarred is okay ..it really is) 1 clove garlic, grated 2 tbs. soy sauce 1/4 cup rice wine vinegar 1/3 cup sesame oil (or combo of sesame and neutral oil) 1 -2 tsp. sugar or honey to taste sesame seeds (optional) Pepper to taste Combine all ingredients except oil, sugar and seeds and whisk. Slowly add the sesame oil, tasting as you go. If you like it less sesame-y, begin adding the neutral oil like olive oil. Sweeten to taste. Add sesame seeds if desired. Toss the salad and pour dressing over. Serve immediately.
Summertime Pasta & Corn Salad
Who doesn’t love a pasta salad with a light, yet creamy dressing? This herby salad has it all. Better still, you can make your own creamy dressing (think Greek yogurt, cilantro or other herbs, lime, s/p) or just use your favorite ranch. I used a Sriracha Ranch from a local restaurant, F.A.R.M Cafe in Boone. The dressing from the squash salad above would be fab with this. The salad is terrific the next day.
Ingredients: 1 lb cooked pasta (I used trottole, but any spiral or shaped pasta will do) 1 cup cooked fresh corn (the sweeter the better) 1 cup cherry tomatoes, halved 1/4 red onion, finely diced 1 cup fresh cilantro Handful fresh chives (optional) Salt/pepper to taste Your favorite creamy dressing. Cook pasta, drain, add the rest of the ingredients to a bowl and toss. Pour enough over to cover well but not drench. You can always add more, right? Toss and enjoy.
I hope you enjoy these summery salads. Any one would be great with the addition of some protein to turn it into more of an entree. If you try them let me know!
I often get asked for dining recommendations when people visit our hometown of Banner Elk, NC. For such a small little town, BE has quite the offerings. So much in fact that we often don’t feel the need to go outside the area to eat (but we still do, because duh). I am currently working on a post that is much more extensive of top spots to eat in the entire High Country, but for now, here’s a list of restaurants that rarely disappoint in Banner Elk, NC, where you can come relax and just BE. This list is in no particular order, but I did place the higher end restaurant on top. Also, don’t let the all over the place addresses fool you. All of these restaurants are in Banner Elk proper. There are some restaurants that are literally in the same complex and one address will say Linville and the other will say Sugar Mountain and don’t ask me why….we’re all just scratching our heads up here.
Artisanal Restaurant 1200 Dobbins Road, Banner Elk $$$$ Artisanal is one of a kind. The quality of the food, the service and the ambiance are simply extraordinary. You’ll enjoy a truly elevated chef curated experience with a menu that changes often. We have taken our children here (youngest is 12) and they’ll make a meal for them too if they’re picky (chicken tenders, buttered noodles). My older child loves the food here. All that to say, it’s best enjoyed as a date night or with adults. It’s business casual so be prepared to dress cute.
LP on Main 171 Main Street, E, Banner Elk (Lousiana Purchase) $$$ One of our absolute favorites and most visited for a date night, LP is in a new space in downtown BE and is just beautiful. The food and service never disappoint. I love the BBQ shrimp, but I also enjoy trying new items from the menu. The salmon, the burgers, the meat loaf, the lobster poutine! There’s a variety of price points to suit your budget and now that it’s the high season, LP is open for lunch and dinner Tuesday-Saturday.
LP on Main
Reid’s Cafe & Catering 4004 NC 105 Suite #8, Sugar Mountain $$$ Hyper local and focused on seasonal ingredients and craft cocktails, Reid’s is definitely a favorite of mine and go-to if you want to really see those ingredients in play and truly promoted. They make it all in-house. I recently enjoyed brunch at Reid’s for the first time last month and it was stellar (they are not serving brunch this summer). It’s absolutely not your run of the mill shrimp & grits or duck at Reid’s. Be prepared for some creativity. Open Tuesday-Saturday lunch/dinner.
The Painted Fish Cafe 2941 Tynecastle Hwy, Banner Elk $$ Another frequently visited restaurant facing beautiful Sugar Mountain, The Fish, as it’s affectionately known is a wildly popular for Sunday brunch and for changing up his menu. Very family-friendly, reservations are always still recommended this time of year. We love Fried Chicken Wednesdays and Fried Catfish Thursdays and you can count on a chef’s special all the other nights as well. Open Wed-Sunday.
Stonewall’s Restaurant 344 Shawneehaw Ave, Banner Elk $$$ For a great steak, you’ll find it at Stonewall’s, which has been locally owned for decades. If the Cowboy ribeye is on the menu, we recommend as it is suitable for sharing. Don’t miss the deviled eggs or the wedge salad while you’re here.
Luna Thai & Sushi 3990 NC 105, Linville $$ BE’s brand new itty bitty baby Thai/Vietnamese/Asian Fusion restaurant just a few doors down from Reid’s (notice the address is totally different). Stir fry, pho, Tom Kha, Curry dishes with noodles or rice and sushi. It’s all just delicious and we haven’t had a bad meal there yet.
Banner Elk Cafe 324 Shawneehaw Ave, S. Hwy 184, Banner Elk $ You might call BE Cafe the most popular spot in town and I wouldn’t argue. It’s a very large restaurant, dog-friendly patio, and generally where most people go for a quick easy bite. They offer two huge menus (one is the Lodge menu) and you can find sandwiches, salads, pizza, pasta, burgers and entrees. I personally go for the burgers and the trout here. Mr. foodie loves their salads for lunch. They have a dessert case and a coffee shop too. Full disclosure: It ain’t always rainbows and fairy tales here. I’ve had some moments where I walked out disappointed, but for the price point and the vibe, I keep going back and the fact that they have live music is a big plus.
Sorrento’s140 Azalea Circle, SE, Banner Elk $$ Not the cheapest place in town for a pizza or plate of pasta, but Sorrento’s in the Village downtown has been around a long time and the pizza is very good. You might enjoy bringing your pup and sitting out on the patio, where you can enjoy live music from the amphitheatre. We usually just get pizza here but if pasta is what you’re craving, you’ll find all the classics plus a very tasty lasagna.
Bodega’s488 Main Street West, Banner Elk $$ We even have Cuban food in BE! Go to Bodega’s for their beautiful al fresco dining experience and load up on all the little tacos and black beans and be sure to get a Cuban too.
The Ham Shoppe 32 High Country Square, Banner Elk $ This iconic shop is now located in the heart of BE. All of the sandwiches are prepared fresh and you can even order bulk meats (call ahead to check availability) for a longer stay. I love to grab a few sandwiches and take them for a picnic. Annnnnnnnd…..if you see an entire apple pie in the case for sale, I’m going to suggest you go ahead and buy it because it is amazing.
BE. Scooped 144 Azalea Circle, SE Banner Elk $ After you visit the Village or hit Sorrento’s be sure to stop by BE Scooped for a fresh waffle cone filled with ice cream. It’s a sweet little ice cream shop with plenty of flavors and the service is excellent.
Dunn’s Deli 134 Main Street West, Banner Elk $ Another iconic sandwich shop in the heart of downtown BE, grab a warm or cold sandwich to go or BBQ. We love Dunn’s BLT’s and pastrami sandwiches. You can dine in or out.
So there you have it. I promise it’s not all of the restaurants in BE, but these are our tried and trues. Let me know if you try any of these restaurants and what you think. And if I’ve left anyone out that you think deserves attention, please comment below. Also, I’d be remiss to not tell you to give the Wilderness Alpine Roller Coaster a try for a fun family thrill. Come see us!
We’ve been quarantined and kept from our friends, our restaurants and our monthly Chef’s Tables (we barely squeezed one in back in March before the world shut down). We miss you all very much. Honestly, with all that’s going on and all that’s not, I haven’t had a lot of desire to hop on here and blog. There aren’t restaurant reviews to churn out and I haven’t really kept track of my recipe making (except on insta…I do post pics of food). But! Pandemic or no, we’ve had a few opportunities to discover new local yummies and behold! With some new to us and some that have finally found their rightful place in our gift guide, here are just a few of our favorite things from 2020. Keep reading for your chance to win the entire list! We hope you’ll mask up and get on out there and support your local shops. All of the items mentioned make for great snacks and stocking stuffers.
Triadfoodies Favorite Things Holiday Gift Guide
Carolina Kettle Potato Chips
Specifically, the Sir Walter Cream Cheese & Chive. A riff on the sour cream and onion, they’re slightly less tangy than the latter but definitely pack a flavorful punch. We actually love all the Carolina Kettle chips, founded by Josh Monahan. You can find these chips at Mast General Store, Wine Merchants Bodega and quite a few local markets. Check the website carolinakettle.comfor locations.
Memaw’s Cheese Tiddies
I hope y’all know what a Memaw is. The name is cute and attention getting and the little cheese crackers are great for snacking. Cheese Tiddies are brought to you by the same folks who make the above Carolina Kettle chips, 1in6 Snacks, so they know their …well…snacks. Give them a read when you get a chance as the company gives back to the local food bank with every purchase.You can find Cheese Tiddies at local markets, Mast General Store and online. 1in6snacks.com.
A La Brava Hot Sauce
This Winston-Salem hot sauce is gaining quite the popularity around the Triad. I love the Diablo on chicken wings mixed with a little butter and honey. Owner Marcos Medina is giving the winner one of all three hot sauces, Diablo, Habanero and La Mayan. You can find A La Brava at Wine Merchants and other independent shops, Lowes Foods, Publix, Harris Teeter, Deep Roots, GMart and several other stores in NC, SC, VA and TN. Visit goalabrava.com for more info.
Anson Mills Carolina Gold Rice
If you know, you know. Honestly, Anson Mills heirloom rice is top of the line and a chefs best friend. It is a little bit pickier to cook with than traditional store bought rice, even the highfalutin ones, but it’s so worth the extra step, which basically requires you to spread it out in a baking sheet and put it in the oven to help “dry it out” after cooking. It smells like popcorn when it cooks. It elevates any dish you prepare. No wonder it’s the choice of chefs all over. And our friends at Anson Mills not only included the Carolina Gold Rice, but also some grits! Happy day! Ansonmills.com
Smoke City Meats Pimento Cheese833 Reynolda Road, Winston-Salem, NC
As you know, pimento cheese doesn’t pack well outside of refrigeration. I love all of Chef Matt Pleasant’s pimento cheeses but you really ought to try the White Pimento Cheese with white cheddar, parmesan and olives. Truists will also love Chef’s original and spicy pimento cheese. Follow SCM for specials, take homes and recipe ideas. Winner receives a $25 gift card for whatever they want in the store. We hope it includes pimento cheese….and MEAT (obviously). smokecitymeats.com
Remember pre-pandemic when I had that Chef’s Table at Vin 205 and it was incredible?? As in back in February? Doesn’t that seem so long ago? And doesn’t it also make sense that we’ve had three Chef’s Table’s there? Sure does! Well, honestly I can’t decide what my favorite thing about Wine Merchants is. Caleb? Yes. Alan? Yes. Justin? Yes. The wine? Yes, yes. The bodega with all the great shopping, confections, local meat, pasta, snacks? Heck yes! The take and bake items? Oh please, absolutely. So winner gets a $25 gift card and then you can meander and get whatever you want, like a take and bake and wine. You deserve it. vin205.com
Black Mountain Salted Caramel Bar + Drinking Chocolate standing in for the BMC Fruit Cake
So because 2020 is being so 2020ish and all, Black Mountain Chocolate did some moving (literally) and shaking and at the time of this posting, they were only taking pre-orders of seasonal items. We have loved the Queen of Fruitcakes since the inception of our Favorite Things and it’s still available to order. To play it safe, BMC is giving the winner a candy bar, chocolate to drink and a $20 gift card. So, the lucky winner will also get to shop at the brand new Black Mountain Chocolate located in the Innovation Quarter. blackmountainchocolatefactory.com
Now, get shopping! But….how to win?? We’d like to thank all the makers above for giving these items for our gift bag of gloriously delicious favorite things!
Please, foodies, we implore you to support these and all local shops this season and the sooner the better. It has been so hard for so many and your support is keeping them alive. Comment below on what holiday item you are looking forward to trying this year OR drop any new finds in the comment section. We’ll give them a try and maybe they’ll make it to our finds next year. By commenting here or on Facebook and Instagram, you’ll also be entered to win the ENTIRE Favorite Things Gift Guide as a goodie bag. And I’ll have some runners-up too, who will take home one of each A La Brava Hot Sauces as well as Cheese Tiddies and Carolina Kettle Chips.
****IMPORTANT****Winner will be announced Sunday, December 13 and must be able to take possession of the goodie bag in person. NO SHIPPING. Winner should expect to pick up the goodies on Wednesday, Dec. 16 (weather permitting), in Winston-Salem and can be contactless, if preferred. I have arranged that the winning bag can be picked up at Wine Merchants at 205 S. Stratford Road if an in-person hand-off cannot be made.
As always, foodies, thank you for reading and supporting local! Merry Christmas and may your New Year be blessed and healthy.