Tag Archives: chef’s table

Join us for A Chef’s Table with Chef James Patterson

We’re going back….to Sedgefield Country Club…two years after Chef James Patterson nearly floored us with five courses of incredible cuisine. We hope you join us on Tuesday, May 28, at we visit the culinary home of one of the Triad’s rising stars on the food scene.  Well, if you ask us, Chef James has already risen to superstar status!

This Chef’s Table is very special. Why? Because not everybody gets to walk through the doors of Sedgefield Country Club and have an amazing meal. When Chef James hosted us in 2017, you almost had to roll us out of the dining room. Each dish was masterfully detailed, wonderfully delicious and expressed James’ and his cooking team’s incredible talents. And as always, Chef James Patterson will be dazzling us with a few surprises throughout the night. That’s how he rolls and that’s how we like it at our Chef’s Table. We let the chef surprise us!

4th Course

If you’re curious about the last Chef’s Table with Chef James, click here to read the recap.

1st Course

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Tuesday, May 28 at 7:00pm. A reminder of our pricing: Your ticket price of $40 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 May 28! Come early for drinks and relax for a bit.
** 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 accommodate 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 @Sedgefield and #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.

A Chef’s Table with Adam Barnett and The Katharine Brasserie

A version of this story can also be seen at YES! Weekly.

After 18 months in full-blown get-to-know-you mode, Chef Adam Barnett is feeling very much part of the culinary scene in Winston-Salem.

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Barnett, who was hired in July 2017 as Executive Chef at the relatively new The Katharine Brasserie and Bar, which was the location of the first Chef’s Table of 2019 on January 8th. The event sold out in less than eight hours and then Barnett agreed to add another 15 seats for a total of 45. Those additional seats sold out in less than 30 minutes. Needless to say, people are interested in what Barnett is doing. Many of the attendees of Chef’s Table, which was held on January 8, had never been to The Katharine and they were ready for what he was cooking up.

Named for Katharine B. Reynolds, The Katharine has been written about by me and others a number of times, from media events and regarding seasonal menu changes or new additions, so if you’re a regular reader of YES! Weekly or Triadfoodies, you know I’ve walked away impressed with the food and service more than once.  And just about every time I’ve dined at the brasserie, we’ve enjoyed some of the best wine pairings I’ve ever experienced.

I got to know Barnett a bit better when he was a guest of my podcast, “At The Table with Triadfoodies.” Barnett grew up as a regular kid in Columbus, Ohio and enjoyed summers with his mother’s family in Nova Scotia, which he attributes to his sense of wanderlust. After deciding that academia was not for him, he took a more “hands-on approach” in construction. And you know how winter is in the construction field. “I needed some winter hours and I started working in a restaurant,” he says. “I had one chef take some interest in me, then I got shuttled along to another restaurant and then I hit the road.” Barnett has had stints in Aspen, Colorado; Toronto, Ontario; Vermont, Big Sur, and Los Angeles, California; and most recently Washington D.C. “I spent eight years in the school of hard knocks, real world training and eventually landed in the advanced placement program at the New England Culinary Institute.”  Afterward, it was in California that he honed his skills in modern French techniques, which serves him well at the Katharine, a French-Inspired brasserie, but Barnett says they don’t want to be too dogmatic about it.

“I’ve worked with some very, very good classically French chefs and that’s always been the underpinning of what I do,” he says. “But like everything else, cuisine evolves. You sit back and take a look at who inspires you or you look at re-discoveries of ethnicities and I try to incorporate that into what we’re doing here.” While we may think of French cuisines as heavy with butter and cream and bread, Barnett feels that France’s influence in its former colonies in places like the Mediterranean allows him to offer a more relatable, global approach and the menu of the Chef’s Table was a reflection of that.

Course One
Apple Rutabaga Soup garnished with Parsley Oil.

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Course Two
Arugula and Shaved Fennel Salad, Parsnip Crisps Preserved Lemon Dressing

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Course Three

Seared Diver Scallops, served with a Ginger – Carrot Emulsion, Batonet Beets and Radish Sprouts.

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Course Four (Meat Course)

Grilled Painted Hills Flat Iron Steak, Caramelized King Trumpet Mushroom, Foie Gras and Madiera Sauce.

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 Cheese Course
Thomasville Tomme (from Sweetgrass Dairy in Thomasville GA), Campo d Montalban (a blended Cow, Goat, and Sheepsmilk Cheese from Spain), Honey-Walnut Spread, House-made Ginger-Apple Butter, Herb Salad

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Okay okay…so you’re wondering where is dessert…heh heh…funny story.  I actually really enjoyed the cheese course, after all it IS a French-themed restaurant. But there’s the story of a pastry chef and rice pudding gone awry. We’ll leave it at that. 

Barnett took some time to get to know the space and cultivate an air of good community with the culinary team itself. The Kimpton hired new management, a new sommelier and he says now The Katharine is better than it has ever been. “I feel so tremendously honored to work with this group, from our back of house to our management and our sommelier. They’re a big part of the engine. It’s never a one person show.”

Barnett says he’s enjoyed the community and has felt the embrace and he can’t imagine doing anything different.  He says, “I love the visible, tangible marker of a day well spent. And that’s one of the great things about working with food.  You get raw ingredients in, you apply technique, you hand it over to someone and you get to see the satisfaction. There’s a profound sense of enjoyment from that.”

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By the way, this wasn’t served at our Chef’s Table but if my favorite dish at The Katharine is this Beef Tartare. It’s divine.

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Wanna go? The Katharine Brasserie & Bar is located at the Kimpton Cardinal Hotel, 401 North Main Street, Winston-Salem. katharinebrasserie.com 

Podcast: At the Table w/Triadfoodies & Chef Adam Barnett

We just wrapped our Chef’s Table at The Katharine Brasserie & Bar last Tuesday and the next morning, I sat down with Chef Adam Barnett for my  podcast. Take a listen! And be sure to catch the latest YES! Weekly on Wednesday for a complete recap of the Chef’s Table, the food and a bit about Adam.

 

A Look Back at A Chef’s Table at The Painted Fish

We had such a wonderful experience at our latest Chef’s Table, the dinner series that’s taken the Triad by storm that is now catching on here in the High Country.  We had a great event a year ago at Vidalia Restaurant in Boone and we really thought Chef Tom Jankovich would be the perfect chef to celebrate as we relaunch our series.  We have always loved visiting the mountains for vacation (to get away from the summer heat) and when we visited we regularly enjoyed having brunch or dinner at The Painted Fish.  If you’ve been following along you know that in the summer of 2017, we took the leap and moved here.  Twenty-five of us gathered at The Painted Fish Cafe for multiple courses, each course so different from the rest and a full testament to Chef Tom’s cafe menu that is short and sweet but diverse with something for everyone.

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A Chef’s Table celebrates our local chefs and restaurants and the farms and makers they support. It’s food and fellowship at its most fun. Typically, a Chef’s Table is all about letting the chef surprise us, but Chef Tom let us have a sneak peek of his menu and he also told us what to expect when he greeted us before the courses came out. Let’s take a look back!

Course 1: Lobster Chili with lime sour cream, salmon caviar.

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This had all the elements of your traditional chilis with spices and smokiness but with lobster. The lime sour cream was a beautiful contrast to the earthy chili.

Course 2: Baby Kale Salad, toasted walnuts, dried cherries, shade radish, goat cheese, honey white balsamic vinaigrette

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This pretty salad made for a nice palate cleanser following that robust chili. Chef Tom made a little setting of goat cheese on the bottom so that every bite got a little bit of it. And cherries and walnuts were the perfect complements. 

Course 3: Tuna Tartar, wasabi cured egg, soy foam, pickled ginger, Asian micros, grilled crostini. The Painted Fish Cafe and Beer Bar

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I don’t normally declare a “favorite” dish of the night but this had everything I loved. Tuna tartar, cool and herby, a wasabi cured egg (that the chefs had been working on for three weeks)…it was ooey and gooey but not runny…oh yum and buttery crostini. A little of the soy foam on the crostini with the tartar…seriously I could eat something like this every day.

Course 4: Lamb Chop, rosemary pesto crusted, pear croquette potato, haricot vert, lamb jus lie The Painted Fish Cafe and Beer Bar

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At this point, we’re feeling good and full, but who’s saying no to a precious little lamb chop? Not me. It was perfectly cooked with herby crust and the little potato croquette (shaped like a pear …in the spirit of Christmas) was a touch of whimsy.

Course 5: Chefs Trio Dessert, chocolate Cabernet truffle w/sea salt, tomato stuffed strawberry with balsamic syrup, champagne shot.

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This dessert trio had strawberries and chocolate but not just strawberries and chocolate. Each berry half was filled with a balsamic-y tomato jam. The truffles were a riff on The Painted Fish’s Chocolate Torte which is on the menu. Just in truffle form. Incredibly rich and decadent.  Plus there was champagne. IMG_1955 2

In between courses we enjoyed hearing from Shannon Carroll who was there as my guest representing Blue Ridge Women in Agriculture’s High Country Food Hub, which serves as an online farmer’s market for residents in the High Country.  Definitely check them out as they’re a great supporter of our local farms and makers in this area.

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It’s always so fun to check out what’s going on behind the scenes and get an idea how the chef is handling all these dishes. Imagine 5 courses x 25 people and we’re all getting served pretty much at once, staffed by two servers. It’s intense but I can tell  you Chef Tom Jankovich is just go with the flow. He and his sous chef, Adam Johnson, actually looked like they were having fun! I’m guessing they did.

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Toward the end, this little one, Chef Tom’s granddaughter, Kaydn, was tuckered out enough to just catch some zzz’s. So cute.IMG_0188

We’re making plans for another Chef’s Table up here in the High Country. We would love your input and suggestions on where we should go in the future. We’re thinking late January and would love to have a Chef’s Table on a monthly basis or at least every other month. Yes, during all the seasons!

Those of you who attended, we’re so grateful for your support and fellowship and we hope we see you again. Those of you just taking a look here, we hope we see you soon!

Don’t Miss Our Chef’s Table at The Painted Fish!

So many people asking when we’re going to do a Chef’s Table up here in the mountains!

Well now that summer and the leaves are behind us…we’re diving in! We hope this is the first of many.

We’re back for deliciousness on the Rock! We’re headed to beautiful Banner Elk to spread some holiday foodie cheer at the one and only The Painted Fish Cafe & Beer Bar, where we’ll let the renowned Chef Tom Jankovich surprise us with multiple courses. The cafe is typically closed on Monday nights, so Chef is opening it up to us for a private event.  This night of tastiness is sure to send you off into the final week before Christmas with a happy heart and belly.

 

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I’m telling you. I’ve had some major yummy meals at The Painted Fish. Like Tom’s special seafood cakes.  And the blueberry goat cheese pie!

 

 

The Painted Fish Cafe & Beer Bar is known for its unique twist on recognizable dishes with locally sourced ingredients. See why so many of us “mountain folk” travel across the hills and valleys to dine and enjoy Chef Tom’s cuisine in his upscale yet relaxed restaurant. He’s always there manning the kitchen and bringing colorful dishes to tempt your eyes and taste buds.  And the slopes are now snow covered, so you’ll enjoy a wonderful view at the foot of beautiful Sugar Mountain Ski Resort.

Are you knew to our Chef’s Table events? It’s like a wonderful supper club. Join us here at one of our preliminary mountain events…and see why our Chef’s Table events down the mountain have become so well regarded for the past two years.

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Here’s how it works:
Reserve with a ticket here and you’ll join us at our table on Monday, December 17 at 6:30pm. A reminder of our pricing: Your ticket price of $45 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. We have the whole restaurant to ourselves, however seating will be limited. We’ll see you on December 17th!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @PaintedFishCafe and #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.

Seating will be limited.  Get tickets here!