Tag Archives: Date Night

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.

Join us for triadfoodies Chef’s Table at Taaza Bistro this Wednesday!

Good golly it’s been a while since I posted. I will try to change that.

With homeschooling (OMG) and writing each week for YES! Weekly and the general responsibilities of life, I find it hard to stop and make myself post something. But I def wanted to let you know that we have a few more seats available at our monthly Chef’s Table coming up Wednesday in Greensboro at Taaza Fresh Indian Bistro.

What is Chef’s Table? It’s basically our way of getting you into a restaurant and in front of a chef for a VERY affordable price for a taste of what’s on the menu. It’s a way of letting the chef surprise us and it’s SUPER fun. We started in May 2016 and we’ve gone strong since then, some with sell-out crowds. There’s limited seating available and as I write this we have 5 seats remaining.

Here’s how it works. You click this link and it sends you to the Eventbrite site and there you purchase your tickets. You’ll enjoy a multi-course global meal… but I never know what’s going to be served. We’re all surprised. No menu…just delicious surprises…all from the creative noggin of the chef/culinary team or maybe something they are wanting to highlight from the menu. And sometimes it requires you to think out of the box, get out of your comfort zone. Most of the dishes are served family style, so if you don’t like chevre or kale or venison, then you can nibble and let the rest of your comrades enjoy.

About Taaza Fresh Indian Bistro….you can read the review I wrote about them in YES! Weekly.img_0485 It was amazing and the BEST Indian food I’ve ever had with excellent service.

I think you’ll love it. Join us by clicking the ticket link above!

I also have some exciting news to share but you’ll have to wait until the next post.

See ya later foodies!

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!

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.”

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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.

Review: Chef Dion Sprenkle

A Sprenkle of Deliciousness: “Let The Chef Surprise Us” 4.0

You can see this story in YES! Weekly

This is the continuing story of how we allow the chef to surprise us. We’re kind of changing it up recently. We now get a group of foodie friends/followers together and hit up a local restaurant. This time, Chef Dion Sprenkle…way out in Lexington (actually, a mere half hour from many cities in the Triad). I had visited Chef Dion’s restaurant a few weeks back after he attended a previous foodie gathering at 1703 Restaurant and then he volunteered himself for a similar event the next month. At the end of this post you’ll see where we’re headed next! 

Just as much as a focus on the food, this gathering was an opportunity to meet the chef and get to know him better. Chef Dion Sprenkle is a classically-trained chef, graduating in 1992 from the prestigious Culinary Institute of America in Hyde Park, New York.  Before making his way South, Sprenkle was the chef de cuisine at the New York Palace Hotel, executive chef at The Water Club and at Spazzia Restaurant and chef de cuisine at Spartina Restaurant. He says he also gained valuable experience in the kitchens of Gotham Bar & Grill and The River Cafe. Previously in the Triad, Sprenkle was Executive Chef at Old Town Club in Winston-Salem.

Last year, Chef Sprenkle placed runner-up in the local Competition Dining series, getting edged out by Graze’s Chef Richard Miller in the final battle. Many people took notice of this incredibly talented chef, tucked away in Davidson County. We wanted to know…what on earth brought him to Lexington, where alcohol sales in restaurants are not permitted? “After an extensive search for restaurant locations in Winston, Greensboro and Salisbury areas, none of which suited what I was looking for, this space was available and we quickly realized the need for an upscale restaurant in the area,” Sprenkle told us. “Many people live in Davidson County and work in Forsyth, but come home to no restaurants and then have to travel back to Winston to get something to eat besides BBQ.”

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Sprenkle also features Wacky Wednesday, which offers a selection of chef-inspired burgers in addition to the fine dining menu. It’s a bustling night. The burgers change quite a bit, but the night that we checked out the burgers, I enjoyed a House-Smoked Pastrami Burger. It was a sizable, perfectly cooked burger topped with, I kid you not…a good inch of smoked pastrami. And it was delicious. The pastrami was so smoky and flavorful. It was almost a fork meal. Well, I turned it into a fork meal, anyway.

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Mr. foodie ordered a chicken dish from the menu and I forget what it was but it was really tasty.

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And he sent out dessert…strawberry  bread pudding

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We were then looking forward to what surprises he had in store for us when we got our group together.

At our gathering, course after course came and it went a little something like this:

Course 1

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Watermelon Gazpacho shot with cucumber, rosemary goat cheese, citron sea salt and Fair Share Farms pea leaves

Course 2

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Sweet Corn Puree with Blackened Alligator and ramp oil

Course 3

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Roasted Oyster Mushrooms with oloroso sherry natural sauce

Course 4

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Spanish Lobster and Chorizo sausage Torte with eggs, potato, chili relish, cilantro, lobster tamale, lobster roe, cilantro

Course 5

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Vadouvon Spiced roasted cauliflower with onion, pancetta, basil and Argentinean Extra virgin sunflower oil

Course 6

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Hill Top farms ostrich and havarati cheese quesadilla, spicy chili relish aioli

Course 7

Tasting of Orange scented crème brulee and Ricotta cheese panna cotta with strawberry balsamic glaze, basil syrup and lemon confit.

As you can see, this is a great sampling of some of the menu items and a few “surprises,” just the way we like it. Chef Sprenkle’s cuisine is distinctly Mediterranean and he says he tries to source as much locally as possible as long as it’s of the highest quality. “I will always buy locally when I can, but to me the importance is quality.” 

Keep in mind that Chef Dion Sprenkle is a BYO alcoholic beverages and as customary for such restaurants, they do charge a corkage fee ($10/bottle of wine and $1/bottle of beer. Sprenkle tod me if you bring in a Davidson County Wine (Childress, Weathervane, Junius Lyndsey, Native Vines, or purchased from Tastings Wine and Beer Store) they only charge $5 per bottle.

The chef also says he’s not resting on his laurels and is looking at expanding to other areas in the Triad. He’s also consulting on another project that’s due to open in Winston-Salem in mid-July. While working on those efforts, Sprenkle says he doesn’t mind being “tucked away” as we call it. “Our clientele is diverse and see us as a destination restaurant, but the locals of Lexington sometimes dine with us at least three times a week and see us as their home dining room. Our location allows people in Winston, Clemmons, High point or Salisbury to arrive within 15 minutes. We also get quite a few people from Greensboro or Charlotte. They may stay in town for the weekend to visit the wineries and then come have dinner with us.” He adds, “We’ve survived now for 5 years in a location that is off the beaten path and without alcohol sales. Like I always said when I lived in NYC, If I can make it there, I’ll make it anywhere, and we have!”

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Wanna go? Chef Dion Sprenkle is located just inside Lexington at 5479 Old US Hwy 52.
Hours: Wednesday-Saturday 5-9pm. The restaurant is also open for special holidays and brunches and is available for private events and catering. chefdion.com

If you’d like to participate in a future “Surprise Gathering,” follow triadfoodies on social media for all the details. Hint: Next stop is Tuesday, July 26 at Spring House Restaurant, Kitchen & Bar as Triad’s Best Chef (as voted by YES! Weekly readers) to get to know Chef Tim Grandinetti and let him surprise us. Just message me at Kristi@triadfoodies dot com to reserved your spot. We usually max out at 12-14 people to keep it intimate and it’s about $25 per person.