Tag Archives: chef

A Lao Chef’s Table

Hi, foodies…

I want to make sure you get our recaps of our Chef’s Table when they happen…and …um…I might be a bit behind. But here’s a look at our event from May 6, with Lao Restaurant + Bar. It was an amazing evening of courses shared family style, as is the Lao tradition.  This story ran in YES! Weekly!  but of course I’m gonna lay it all out for you here too.

Fresh off YES! Weekly’s Triad’s Best, Lao Restaurant + Bar is basking in the glory of being named Best Restaurant in Guilford County. The Laotian restaurant opened with much anticipation and excitement last summer and they’ve feeling the love. What’s interesting is that for YEARS I’ve been saying a restaurant like Lao would kill it in Winston-Salem. Well, Greensboro beat WS to the punch and the city still remains the place to be for great Asian cuisine. 

Fifty guests of a recent sold out Chef’s Table at Lao prove that even further.  Here’s a little of how it went down (paraphrasing):

Me: I’d love to feature you at a Chef’s Table in the future.

Vonne: But I’m not a chef.

Me: It matters, not. This is about you, your restaurant and your delicious food.

Vonne: Let’s do it on Monday, May 6.

Me: Great!  (creates event, tickets go live, tickets sell quickly–all the while thinking “huh…they’re closed on Monday so that’s cool that she’s doing something special”)

Vonne the next morning (less than 12 hours later): Uh oh, I messed up. We’re closed on Mondays. Ooops. But maybe we can still do it, depending on ticket sales.

Me: Well, it’s sold out at 25 tickets so…now what?

Vonne: Add 25 more tickets!

And in the end the Lao Chef’s Table, with the additional 25 tickets, was sold in out 24 hours. So owner Vonne Keobouala closed her restaurant for all 53 of us as she and her team gave us an exclusive peek at some of her favorite Lao dishes. By the way, the restaurant is now open on Mondays.

Vonne Keobouala was born in Laos, which is in Southeast Asia between Thailand, Cambodia and Vietnam. At age seven and as a result of the Vietnam war, her family moved to California.

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photo by Wong Kim

She grew up surrounded by a community who enjoyed their culture’s food. But as time went on, they adapted to the American way of life and eating. Still, Vonne says it has always been important to her to share the culture and cuisine of Southeast Asia.  When her brother, Matt “Jit” Lothakoun, moved to North Carolina, she followed soon after and they opened Simply Thai in Elon, with a focus on Thai food and sushi.  Ten years have passed and they have since expanded to a location in Jamestown. But it was the food of Laos that Vonne says needed celebrating. “Here, there are Asian restaurants. We see Chinese and Thai, but not the food of Laos, not the food of my mother. But I think people are ready to accept our cuisine. Food brings people together and we want to introduce our culture through our food.”

What makes Lao food different is the vibrant colors and unique textures of the dishes. The freshest herbs and produce make for meal that’s pleasing to the palate while you enjoy working with your hands. And that’s mostly how the guests at Chef’s Table enjoyed their meal. Hands washed, enjoying a family-style meal of lettuce wraps and other hand-held items that were crispy, crunchy, spicy, sticky and just tantalizing in so many ways.

Guests were greeted upon arrival with platters of Shrimp Crisps. They looked like colorful pork skins with a similar crispy texture but they were made with shrimp. They were great for snacking and conversation.

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Appetizer
Vegetable Spring Rolls & Sakoo Sai Moo
Tapioca dumpling pouches filled with pork peanuts, caramelized palm sugar and fried garlic

You can’t go wrong by starting out with the quintessential spring roll and Lao’s is one of the best around.  The Sakoo Sai Moo were sticky little dumplings with a little chili kick and we wrapped them in beautiful lettuce leaves for a fresh yet sticky, sweet, salty, spicy bite.

First Course (photo by Wong Kim)
Nam Khao
Lettuce wraps, crispy rice, coconut flakes, peanuts, sour pork, with fresh cilantro, green onions

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More eating with our hands. These wraps were similar to what you might find in a great Chinese restaurant with lots of cilantro and onions. The crispy rice in this dish helps it stand out.

Second Course
Chicken Laab
Chopped roasted chicken seasoned with spicy lime sauce and fresh herbs

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This popular Laotian larb was fantastic as well.  Served with a bowl of sticky rice, which acted as your vessel from hand to mouth. You made a bowl in your hand with the rice and placed the chicken mixture inside. If you like playing with your food, this dish is for you. “Laotians use sticky rice like bread,” Vonne told us.

Third Course
Lao Sausage & Beef Seen Lod
Jeow Dipping Sauce
Sticky rice

The sausage and beef may also play nicely as an appetizer. Like a Lao charcuterie board, the spicy sausage was so full of flavor and the Beef is considered to be like jerky.  The dish was served with more sticky rice and a delicious dipping sauce.

Fourth Course
Aom
Chicken Herbal stew with fresh dill, green long beans and Lao eggplant

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The description says it all. The stew was hot and herbaceous and filled with chunky chicken and veggies. Great for a cold day.

Dessert
Nom Vaan Lorm
Mixed flavored jellies, cantaloupe and corn, served in sweetened coconut milk

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Now this little dessert might read odd. Flavored jellies? Corn? But it was fantastic to me. It tasted like a coconut infused cereal milk. You know how Sugar Smacks taste? That’s what it reminded me of…but with the freshest of real fruit  mixed in.

To say that the Chef’s Table guests were stuffed and blown away is putting it mildly. And Vonne says she loves seeing the faces of happy customers enjoying the cuisine of family’s heritage.  “Seeing people come in, meeting them and knowing they are so happy to be here and enjoy the food and then they continue to support us…that’s the biggest reward.”

I just love her.

Lao Restaurant + Bar is located at 219-A South Elm Street, Greensboro.

Click here for my podcast with Vonne on the Triad Podcast Network

 

A Can’t Miss “Feast of Thrones”

“The first lords of the Valle didn’t have much, but they had these mountains, and they knew how to use them….”—Petyr Baelish (Littlefinger)

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What could be more fun than a kickoff to the final season of our beloved series Game of Thrones? Why, a kickoff right here in the Vale Valle with Over Yonder’s Feast of Thrones.

We think it will be worth the travel time across The Westerlands and The Riverlands to the Valle of the Cross.

The “feast” will be prepared by “The Mountain” (Chef Andy Long) and his culinary knights

Supported by “A Girl Who Is Someone”: Lavadia Spaugh

Come sit on the Iron Throne and have your picture made so that your subjects can adore you on social media.  There will also be:

Costume Contest
Dragon Egg Hunt
Mead Tasting
Cersei the Mountain Dawg, Queen of the Mountains and the HooMen will be there on a leash signing pawtographs early on.

And the long night is coming and you need to feast!

FOOD FROM THE NORTH/WINTERFELL:

Brown Bread w/ cured sausages and hard cheeses
Pork Pies
Honey Chicken
Warm Cider
Applecakes
Iced Berries

We promise no Frey pie.

FOOD FROM KING’S LANDING:

Hot Pie’s Hand Pies
The Boar that Killed King Robert
Bowls O’ Brown
Fingerfish
Onion Tarts
Lemoncakes
Quail Drowned in Butter

FOOD FROM DORNE AND THE SOUTH

Grape Leaves w/ Rice, Nuts, and Lamb
Ground Peas and Flatbreads
Stewed Rabbit and Chiles
Duck w/ Lemons
Honey Biscuits
Arya’s Fig Tarts
Peaches w/ Honey & Thyme
Lemonsweet Drink

Everyone across the entire Seven Kingdoms and beyond the realm is invited to the feast. But know this! You must depart before the Game of Thrones makes its anticipated premiere.  We wouldn’t want you to be trapped beyond the wall. Aka…they’re not airing the show there. 

Feast of Thrones will be held Sunday, April 14 at Over Yonder Restaurants from 12pm-7pm. It’s a come when you can event.  Over Yonder is located at 3608 NC Highway 194 S. Sugar Grove, NC 28679

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Announcing our June Chef’s Table at Full Kee Chinese Restaurant

Hi, foodies!

We are on a roll with these Chef’s Tables. I am just little Mrs. Foodie Planner.  We just came off an incredible and delicious, mind-blowing globally influenced Creole meal with Chef Jody Morphis at Blue Denim in Greensboro (aka Jeansboro).

Fortunately for our restaurants, but unfortunately for the blog reader, some of our events have sold out before I even get to announce it on my blog. Today, I’m ahead of the game to announce our June 19 Chef’s Table will be with the one and only Full Kee Gourmet Chinese Restaurant and it is going to be epic! It’s the best Chinese in the Triad and a favorite of so many people here.

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Here are the details!  Click here to get tickets if details don’t matter .

Folks….we’re going to High Point to share with you the BEST BEST Chinese in all the Triad. Full Kee has been renowned for its “gourmet” Chinese cuisine for over 10 years.  Nope,  this isn’t your typical takeout fare. It’s elegant dining and gourmet Chinese and I promise you, you do not want to miss it.

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As former owner, George Yu, has retired to the Sunshine State, new owner Sue Chen has helped Full Kee retain and exceeed its former glory. Chef Carlos Lopez learned everything he knows from George and has further refined and enhanced his culinary talents with Cantonese cuisine.  From the handmade dumpling wrappers to delicate stir fry bass and savory boneless duck, you’ll be impressed with this family-style event at Full Kee.

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Wednesday, June 19 at 7:00pm. A reminder of our pricing: Your ticket price of $35 INCLUDES your multi-course dinner 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. A reminder that seating will be limited. We’ll see you on June 19! Come early for drinks and relax for a bit. Full Kee has a full bar and a great wine program.

** It’s super fun to attend Chef’s Tables with friends! We totally get it. However if you are unable to arrive early and all at once with your party, please let us know in advance that you’d like to be seated together and we’ll make every effort to accomodate your request. This is especially helpful if your tickets were not purchased under one name.

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

 

 

Check out my podcast with Chef Jody Morphis of Blue Denim

Good afternoon, foodies!

My podcast with Chef Jody Morphis of Blue Denim is live. You can listen here.IMG_6490.jpeg

Jody is the featured chef of my next Chef’s Table on March 26. We can’t wait to find out what is in store.  I love talking to chefs and finding out how they got where they are.

And it sounds like, Chef Jody is doing exactly what he feels called to do.

Read more abut Blue Denim here. by visiting their website and seeing the menu!  We’ll have a complete recap of our Chef’s Table next week in YES! Weekly.

If you’ve got some time to spare (while you’re driving or cleaning), all of my podcasts are on the Triad PodcastNetwork along with a lot of great podcasts by local businesses.  Outlook-1495762201.jpg

foodie b’eat: Winston-Salem’s Getting an Open Market

If you have trouble like me getting to the farmer’s market on Saturday, then you might enjoy what’s coming to Winston-Salem…in what is the up and coming-est part of town.

Winston Junction Market, an open-concept indoor market, will be located at 901 North Trade Street behind Earl’s. 

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The market will feature food and beverage vendors, artisans and a handful of farmers.  David Dalholt, who also owns Sunnyside Millworks and Sunnyside Mercantile, says when the owner of the building showed him the converted warehouse space, we wanted to turn it into something special.  “It’s such a cool spot. It got my wheels turning.” Since it’s hard for some families to get out the door to a farmers market on Saturday mornings, he wanted to take advantage of the lunch crowd. “Folks can come in, grab lunch, grab a beer and get a little shopping done.”

Dalholt wanted to control the vibe and the look of the space so he and his team are providing tables and custom signage. Vendors won’t event have to bring tables or signs. Menu boards will also be very visible in the event that if you’re waiting in line, you can read the menu easily as you wait.  And just so you know, Dalholt has a way with aesthetic. His tables and woodworking are incredible, so this place is going to look great. 

Patrons are welcome to come and just hang out. Seating will be provided on the patio on top and rows of seating are provided throughout the length of the market indoors.  You’ll be able to shop for food,  order something from vendor like Wine Merchants and Vin 205 Bistro, Lavender and Honey Kitchen, Golden Rule Kombucha, buy plants from House of Plants. You’ll be able to find artisanal products and a few farmers will be there as well.

Wanna go? Grand opening is Saturday, March 30th 11:30am-2:30pm. It will be open each Saturday with hopeful plans to extend hours in the future. 

I’ll be stopping by there tomorrow to get a closer look so more information to come! Until then, follow Winston Junction Market on Facebook for updated vendor announcements and future dates.