Tag Archives: Date Night

Sir Winston Restaurant & Wine Loft

It’s time you all tried Sir Winston!

Years passed as many walked by wondering what is going to become of the The Pepper Building, a 1928 art-deco landmark ,when several years ago, it was announced that the building had been sold and would become a boutique hotel and restaurant.

Indigo Hotels, owned by IHG, like to spring up in areas that provide their guests with a more local experience. As you walk into the hotel, you’re at once in the Sir Winston Restaurant & Wine Loft and immediately are immersed in a local experience. From the walls adorned by local artists, to Sunnyside Millwork’s handcrafted banquettes, tables, chairs, in fact all of the new woodwork in the restaurant, the focus on those local details are quite obvious.  The restaurant was at one time in the basement of the Pepper Building and the new Sir Winston is a nod to its predecessor of the 1960s and its inspirational namesake, Sir Winston Churchill. People who have eaten at Sir Winston in the 60’s, will see familiar quotes as well as light fixtures found in the sub-basement that have now been repurposed in the bar and dining room. The attention to detail is impeccable.

I mean it’s just lovely. Go upstairs in the loft and enjoy the view. I first enjoyed Sir Winston right after it opened on a date night with my 10-year-old.  Chef sent out a few things for us to try, a boiled egg appetizer, a flat bread with lamb meatballs. My seared scallop dish with pickled local melon was outstanding.  I knew David would kill it at at a Chef’s Table.

I spoke with him for my podcast, “At the Table with Triadfoodies” which you can hear here. 

David was hired to design the menu and lead the kitchen of the new Sir Winston, which opened in the spring. Swing, was born in Winston-Salem, grew up in Wilmington, gained his culinary skills in New York City and worked his way back to the City of Arts and Innovation several years ago. He says to build the menu, he had to go all the way back to the late 60’s. “I was given the original Sir Winston menu. I took some ideas from that, but I had to assure management that I would not implement that pricing structure,” David joked.

For context, prime rib back in the day was $2.25.  Sir Winston endeavors to take you back in time enough to appreciate classic details and flavors but bring you back to today’s modern techniques and flair and Swing’s influence of southern cuisine.

Chef took the popular items like seafood and prime rib and put his own spin on it. “Shrimp cocktail was very popular, so I came up with Sutler’s gin pickled-shrimp, which is on our small plates menu as well as on our NC trout dish.” David says they didn’t want to be a steakhouse but did want red meat options on the menu. “To play off the prime rib, all of our signature steaks come off the rib loin, which we break down in-house, including my personal favorite, the cap steak which is featured in the Bulldog’s cut.” He says this steak made the menu after he got his hands on Sir Winston Churchill’s personal cook’s cookbook. Between researching original menus and Churchill’s indulgences, writing and re-writing menus, Swing says he spent at least two months preparing for this gig.

Chef Swing introduced a few new ideas to the guests that will be featured on the upcoming fall menu, but the tasting courses were a great balance of the tastes of summer and a nod to the spiciness of fall.

Course One

Pimento Cheese Stuffed Squash Blossom, Apricot Mango Chutney

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I love the delicate texture of a stuffed squash blossom that’s been flash fried and it seems like they were made for pimento cheese. This appetizer tasted like summer in the South.

Course Two
Texas Pete Dust Cinnamon Maple Smoked Pork Rind Encrusted Chicken Lollipop

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This beautiful chicken drummie was a conversation starter at most tables. The sauce was rich and robust and the pork rind crust added another crispy dimension. I could see this dish on a menu anywhere and it would be a fun lunch item. And Swing must think so too. “I’m playing with smoking Cornish hens and preparing them the say way, with bacon jam and the pork rind crust.”

Course Three
Seared Scallop, Pork Belly, Beet Purée. Pickled Watermelon

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Our very own version of surf and turf. I’ve enjoyed scallops, which are currently on the menu at Sir Winston, and the culinary team prepares them to perfection.

Course Four
Seared NC Grouper, Black Truffle Risotto, Raspberry Mole, Blood Orange Purée

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Sea dwellers…twice in one night? What a lovely treat. 

Course Five
Cheerwine Braised Boneless Short Rib, Chipotle Grits, Gremolata

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This course was the most comforting of the night. And Swing says there is a variation currently on the menu.

Course Six
Orange Ginger Cake, Wasabi Mousse

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Beautifully presented, the orange and ginger on this petite little cake were definitely reminiscent of the coming season. The mousse on top was definitely adventurous to say the least.

Sir Winston is a hotel restaurant but Swing says he appreciates the company’s approach to embracing the local story. “It does have this corporate backing, but the fact that it’s a chef-driven restaurant and that they said to me, ‘alright chef, here’s very little direction and the ball is in your court,’ was something that I’d been looking for a long time.”

 Sir Winston Restaurant & Wine Loft is located at 104 W. 4th Street, Winston-Salem.

sirwinstonrestaurant.com.

Review: Full Kee Chinese Restaurant

UPDATE:

Several weeks after this blog post, Full Key closed for business and Sue Chen retired. Since then, former owner George Yu came OUT of retirement and bought his restaurant back. It’s now called Tasty 100 and the menu and same great taste is back!  I hope to visit there soon and hopefully even have a Chef’s Table again. Until then, stay tuned and please visit Tasty 100 and show George some love!

You probably know by now (if you’ve been opening your email and clicking on the blog) that I’m am HERE for Full Kee Chinese Restaurant, a local eatery that calls itself “gourmet Chinese.”  We went back for a taste because I wanted to “research” it for a possible future Chef’s Table. And it did not disappoint. So here’s the review when I brought Sister Foodie with me on our foodie exploration.

You can read the full article for YES! Weekly here.

Full Kee has been located at 3793 Samet Drive since 2005.  It was owned and operated by George Yu, who had a very popular restaurant in Washington D.C. before he and his family moved to the Triad. What started as a takeout restaurant, Full Kee expanded into a cozy restaurant with beautiful Chinese art, dim lighting, and a full bar.  In May of last year, George retired and moved to Florida.  Sue Chen had been a partner with George in the early days but had since moved on. Now there was a very brief period of time between George selling and Sue buying the space that the restaurant was not itself.  For one, the restaurant was operated by someone else. Full Kee’s Chef, Carlos Lopez, who had worked under George’s tutelage for nearly a decade, had left to pursue another opportunity while that owner was in charge. The restaurant experienced some not so great reviews for a few weeks. Sue ultimately purchased the restaurant in November and the space its in and brought Carlos back. And now Full Kee has risen to its former glory. Some say it’s better than ever. Update: Carlos has moved on and Sue has a new chef in the kitchen, but all the recipes are the same.  UPDATE ON THE UPDATE: Sue retired and George Yu bought the place back and is in the kitchen. 

Back before my food writing days, Full Kee became a favorite. You can read that initial view here. I found it so interesting that there was actually a Chinese restaurant that claimed to be “gourmet”.  It just wasn’t the norm. Chinese was and is almost entirely takeout and often quite low-key (no pun intended). Full Kee invites your casually dressed self into an ambiance that feels like fine dining, but is very comfortable and inviting. The dim lighting is soft and elegant. And what was more thrilling, amazing, astonishing, is that my children ate their food. At a restaurant. It was then and there that my children discovered they love Asian food, specifically dumplings, stir fry rice and “sweet chicken” (as my son calls it). To this day, General chicken is is favorite food (besides brownies). 

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Egg Drop Soup: If you’re an egg drop soup fan, you’ll love this light broth with the ribbon of yolks. It doesn’t have that off-putting corn starch-like consistency. My sister, who was dining with me the evening we visited, it’s the best egg drop soup she’s ever had and that she ever feels a cold coming on, she knows where she’s headed.

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Lettuce Wraps: A perennial favorite with romaine lettuce and finely minced chicken with  vegetables. They are always a crowed pleaser for the table. The chicken was mild and seasoned wonderfully and the cool, crisp lettuce acts in contrast to the tiny hint of heat.

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Dumplings: Carlos makes all the dumpling wrappers from scratch. The result is a delicate dumpling exterior, tender on top, crispy on the bottom, while it lets the filling shine through. It comes with the typical sweet and savory dipping sauce. It is the perfect appetizer. 

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Spring Rolls: You just can’t not get some spring rolls when you eat Asian food amirite? They were super hot, super crispy, came with two dipping sauces and fab.

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General Tao Chicken: According to Sue, it is one of the restaurant’s most popular dishes (as it is in just about any Chinese restaurant). Full Kee’s General chicken, with its secret ingredient in the sauce, is light and crispy and not full of breading like you might find with ordinary takeout. “We wanted it ti be a bigger piece of chicken, but not heavy with flour and not cooked too long. It’s crispy outside and tender inside,” Sue told me.  It’s wonderful. And what often comes off as an afterthought, the broccoli is al dente and actually flavorful. Sue says, “It used to be just very plain, but I asked Carlos to add more seasoning.” The result is broccoli with a hint of garlic and it’s perfectly cooked.

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Walnut Shrimp: These firm, juicy jumbo shrimp are lightly crisped in the same manner as the General Tao’s, but the sauce is a bit more robust and amber in color with crunchy walnuts in the mixture.  I highly recommend this dish as well as the Philomela Shrimp, which has a creamier sauce. Or you can get the Full Kee Shrimp, which is a combo of the two. Both come with the same tasty garlic.

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Mongolian Beef: Customers will notice a change to this dish as the protein portion has been increased and the onions have decreased. It’s very savory and peppery and hearty.

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The menu includes a wide variety of traditional Chinese noodle and rice dishes, including Stir-Fry Rice, Stir Fry Sea Bass, Boneless Duck and Curry. Sue has also recruited a wine connoisseur to help patrons with the perfect wine selection.  We agree with Sue that everyone in your dining party should order something different from one another.  “We want everyone to be able to try a little bit of everything.  It’s the best way to enjoy Chinese.”

Full Kee has retained its loyal following of customers, some of whom have a place at the table every Friday night. Andrew Priddy, who lives outside Winston-Salem, says they’ve been loyal since 2010. “We travel a lot. And this by far is our favorite restaurant. Great food, great service. They’re like family. We just love it.”

Tasty 100 Asian Restaurant
3793 Samet Dr, Ste 140
High Point, NC

Foodies…Check out Butcher & Bull

The Butcher is In. (a previous version of this story can be found here at YES! Weekly.)

I have to say, we were warned.

A few weeks back when Chef Richard Miller hinted at what was to come at the Chef’s Table at Butcher & Bull, he said to be prepared to see creative slants on some of their favorite dishes that were fun and surprising in an effort to get us out of our comfort zones. He said he and Chef Tim Gallione had been planning for weeks to dazzle us with one of the most creative menus we’ve seen.

Before we get into the food at the event, we need to talk about the complete overhaul that Butcher & Bull, located inside the Marriott in downtown Winston-Salem, underwent earlier this year. The eatery, formerly known as Graze, was transformed into a sleek space rich in blues and neutral tones, leather and light. There might be a few animal skulls present…just to be sure you don’t forget where you are.

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“We knew we wanted a fresh, vibrant, contemporary restaurant to stand out in what is happening in Downtown Winston-Salem and we decided on the idea of a steakhouse, which we don’t really have down here,” Miller told me during my podcast.

Gone are the booths with television screens and anything suggesting hotel.  Miller says the desire was to create a welcoming environment for gathering and fellowship, “We wanted a 100% brand new product and leave no evidence of the past, so that people will want to come here for dinner, enjoy the company of friends and family, have a good cocktail or a glass of wine and have a really phenomenal steak or anything else on the menu.”

In addition to abundant steak offerings with various cuts, like a Strip and a 48 ounce Tomahawk, there is tuna, salmon, and crab cakes and a cauliflower steak. Now, Butcher & Bull is getting accolades for its inventive small plates and shareable like the Bison Carpaccio with Quail Egg and a showstopper of a Shrimp Cocktail, complete with a presentation under a cold, smoky, glass dome. 

Miller, who grew up in Winston-Salem, has spent the better part of a decade going up the ranks at Butcher & Bull. He helped develop the former iteration, Graze, and made a name for himself locally and regionally as a chef there, winning the local Competition Dining Series. After a brief departure, he returned to Graze as Executive Chef and guided the culinary team through the transformation to Butcher & Bull.

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The Butcher’s Room is available for private events

The Chef’s Table that was presented on June 20 was everything Miller promised and more. As we gathered in the “Butcher’s Room,” we were presented with six beautifully-plated courses that were playful and adventurous with bright colors and interesting textures. And each and every dish was as delicious as it was visually appealing. If at first you eat with your eyes, well we got an eyeful for sure of.…

Local ingredients.

And raw meat.

And organs.

And an eight-limbed mollusc.

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Course 1

General Tso’s Harmony Ridge Farms duck heart, greens, citrus, peanuts, togarasu

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A kick off to the evening with an unexpected Asian flare. We had some skeptical folks at the table when the menu mentioned “duck heart.” But the heart was perfectly and lightly breaded on the outside and tender enough to cut with a fork. The drizzle of sauce had just enough heat and made the perfect bite when accompanied with the crushed peanuts.

Course 2

Beef Tartare, deviled egg crema, pecorino

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As if heart wasn’t enough to surprise you, imagine your next course being raw beef? But Butcher & Bull’s tartare is so well executed, with proper seasoning. The deviled egg crema landed a southern slant to the dish and the pecorino was baked into a crisp, which could be used like a savory little cracker.

Course 3

Charred octopus, Southern cucumber salad, Fair Share Farm Micro Greens, Lemon, EVOO, onions, fennel

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Another ambitious dish by Chef Richard and his team. This two-toned dish of lightly charred octopus on bright quick pickled cukes was a wonderful middle course. The pickles (a riff on Miller’s mother’s recipe) allowed for some palate cleansing with an intrepid star of the plate.

Course 4

Joyce Farms bone marrow, bread-and-butter cauliflower, fermented mustard, charred bread, Old Nick Carolina bourbon

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And now we get a marrow bone. Beautifully and rustically plated, the bones had a light schmear of marrow topped with house-made mustard. But this dish required Chef Richard to visit the room and instruct us that. after scooping out the marrow and enjoying with the “toast”, we were to then use that hollow bone as a sloo or a “shoot” in which to take back the shot of bourbon. Some of our diners succeeded at this fun challenge. I failed epically. 

Course 5

Certified Angus Beef ® brand , Demi glaze, pommes purée potato chips, sweet potato, mushrooms

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As our 5th course arrived, we knew that the culinary team really wanted to show off what Butcher & Bull wants to be known for—steak and with pizzazz as the service team came around the other side and drizzled the steak with the demi.

Course 6

Carolina Gold Rice Pudding, Johnson Farms Peaches, Fair Share Farm​ marigold flowers

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There’s something about the flavor of Carolina Gold rice. Hailing from the southeastern reaches of the Carolinas, it has a beautiful golden hue and a deep, toasty flavor, almost reminiscent of popcorn. And when Richard turned it into rice pudding, the toasty flavor came through along with the sweetness of the cream and then it was topped with wonderfully succulent grilled yellow and white peaches, with edible flowers.

At the end of the evening, the room erupted in applause, with many guests saying it was the best event they’d attended.  As for Miller, he says he and Chef Tim Gallione wanted to give the guests a taste of what inspires them and he promises that this is only the beginning.

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I am absolutely sure you’ll find something you are looking for at Butcher & Bull and I highly recommend you give them a try.

Butcher & Bull is located at 425 North Cherry Street, in the downtown Marriott in Winston-Salem. Parking is available around the property but valet is also complimentary with a validated receipt. butcherandbull.com

 

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The wine cellar is available for private events

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Quiet Genius at Bernardin’s Restaurant

Chef Freddy Lee has been stealthily creating extraordinary cuisine for nearly three decades as the chef for his restaurant, Bernardin’s.  The restaurant celebrates 27 years this year, no small feat for a restaurant these days.

Quiet and a bit shy, with a complete lack of bravado that you might expect from some chefs, Lee and his brother, Terry, are a stronghold in the Winston-Salem dining scene. Before there was a popular downtown, Bernardin’s, at its unassuming shopping center location on Jonestown Road, was the go-to for that “special night out” for anniversaries, prom’s, romantic dates. Back in the day, a restaurant in a shopping center was the thing to do, Freddy told me. 

And then it wasn’t the thing to do. 

Then, nine years ago, the 200-year-old Zevely House, which had enjoyed its own iconic status as restaurant in the Historic West End, became available. The Lee brothers adapted and moved the restaurant into the 200-year-old Moravian style house nine years ago and it was as if Bernardin’s at the Zevely House was always meant to be. 

“Downtown was starting to really happen back then and we thought the West End would be a perfect location, it was more central and nearer to everything.”  More businesses, bakeries, the ballpark and condos added to the happening little neighborhood vibe.

The romantic atmosphere of the purported “oldest home in Winston-Salem” adds to the already elevated masterful dishes coming out of the Lee kitchen. White linen tablecloths and a full place setting in dining rooms make for intimate feels. Service is always top-notch.

Freddy was born in India and raised in New York. As a teenager he started working in fine dining restaurants in the city and after high school and graduated from Culinary Institute of America.  Although he learned a great deal about French culinary techniques in school, it’s on-the-job training that he’s found invaluable. “You learn some basic skills from school, but it’s working at different restaurants and with different chefs that you get the most experience.” Freddy worked in New York City in restaurants like Tribeca Grill and in California for a bit before he and Terry followed family members to Winston-Salem with the intent to open Bernardin’s, and they’ve considered themselves North Carolinians ever since.

 

Bernardin’s was the location of a Chef’s Table which was so popular that it sold out in a matter of hours.  Thirty-two guests were welcomed on the beautiful Bernardin’s patio where Freddy embarked on an adventurous, culinary tour of flavors from around the globe with local ingredients.

Course One
Roasted Tri-Color Cauliflower Salad
With Granny Smith Apple, almond walnut crunch, grilled corn,  feta cheese, grated salt cured fermented egg yolk. anchovies. micro greens, sherry vinaigrette

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Listening to Freddy talk about this dish was fun and made me want to replicate it. The intricate flavors of the lightly roasted cauliflower along with a sweet crunch of roasted nuts was a fun take on a salad.

Course Two Tandoori
Kangaroo
With raised savoy cabbage, lentil curry potato cake, papadam,
mint yogurt, tandoori sauce

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Did you say “kangaroo?” Yes, I did. Bernardin’s is kind of famous for their kangaroo dish. What does it taste like, you may ask. It’s slightly stronger in flavor than beef but not as gamey as venison. It’s very lean and very clean and you should have it at least once.  Freddy’s preparation of this classic Bernardin’s dish is lovely and let’s the flavor of the meat shine.

Course Three
Roasted Sea Bream
With sunchoke, asparagus, rainbow carrots, lobster chorizo broth
The light and flaky fish was pan-seared with a crispy skin in a simple, earthy smoky broth. 

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Course Four
Pork Belly Ramen Tonkotsu
With half boiled egg., enoki mushrooms, nori, green onion, black garlic, chili oil, pork broth 

Course 4

  A true crowd-pleaser, this dish was light and flavorful with the jammy egg.

Course Five
Cheesecake Parfait
Blackberry, raspberry. white chocolate, caramel. coconut pistachio crisp, oreo cookies
Grand Marnier, creme anglaise

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This little dessert had it all… Creamy layers of fluffy whipped sweetened cream cheese layered with chocolate and coconut, berries with hints of orange. Dive straight down and pull it up for the perfect bite, Freddy told us. And perfect it was. I’d go back for that anytime.

I’d go back for any of it. Guest, John McPherson, who’s attended a number of Chef’s Table said, “I love how the chef has taken us all over the globe with this meal.”

Every course was exquisite. And that’s true for anything I’ve ever had at Bernardin’s. 

Some versions of the dishes served at A Chef’s Table are dishes that have made or will make an appearance at Bernardin’s at any given time. Lee says he loves to work with different game and changes his more adventurous offerings based on what quality ingredients he can get. “I like to work with emu and bison and different kinds of seafood,’ he says.

Lee encourages taking the leap when dining out. “Many people order off the menu but sometimes they’ll want to be surprised. That’s the best way to eat, really. Order different entrees and share them.”

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The Lee brothers also own Bernardin’s Charlotte and Blue Fin in Columbia.  And Freddy has partnerships in other restaurants as well, Trade Street Diner, Bleu Restaurant & Bar, and Cowboy Brazilian Steakhouse.  How he has time to cook in addition to looking after all these restaurants is a wonder. But now with his children grown, he enjoys quick trips with his wife, even out of the country, but never for very long. “I like to get out of the restaurant and travel and eat fast food,”  he laughs. “Opening restaurants is stressful but to me, I love to cook and it comes easy.  I will always be cooking.”

A Look Back at Our Chef’s Table at Blue Denim

When you visit Blue Denim, it might be a good idea to wear your stretchy jeans.

Located in the heart of Downtown Greensboro (217 S. Elm Street), lovingly nicknamed “Jeansboro,” as an ode to the city’s textile heritage, particularly to Cone Denim, Blue Denim has established itself as a cozy, modern eatery with a focus on creole and cajun fare. Owner Jody Morphis, came to Greensboro by way of New Orleans in 2000. His first job in the Gate City was at the former Restaurant Pastiche. Five years later, Morphis opened Fincastles Downtown, a beloved burger-centric diner that became a part of Greensboro’s locally-owned burger boom. After enjoying 10 years at Fincastles, Morphis sold the diner and stepped away from the kitchen for a brief while. But the proverbial phrase, “I could not stay away” rings true here. So in 2015, Morphis and his wife opened Blue Denim, right next door to the former Fincastles (now White and Wood Wine Lounge).       

Opening a cajun restaurant wasn’t too far a stretch, as Morphis often featured a Mardi Gras menu at Fincastles that was quite popular. Morphis grew up in Meridian, Mississippi, and after college went to culinary school in New Orleans. There he stayed as a chef in New Orleans at Cafe Giovanni,and then at House of Blues. “I always loved gumbo and étouffées. Growing up in Mississippi, we grew up on that too,” Morphis told me. An eclectic globally-inspired menu with a cajun and creole focus takes special attention and Morphis says he enjoys playing around with flavors and local ingredients.

While many of the featured chefs “surprise” the guests with the multiple courses, some like to present a menu and Chef Morphis’s menu was presented beautifully with a custom printed napkin tie to mark the occasion. Each course was detailed in such a way to highlight a region or event that is meaningful to Morphis and we noted that here with each course.

Mobile (Course 1)
Rock Shrimp Zabuton

“Mobile is where the first recorded Mardi Gras took place in the United States”

Marscarpone, rock shrimp, chives, raspberry & mango puree, roasted ginger pepper demi, pea shoot pesto.

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This little crepe like “pillow” was beautifully presented. The creamy filling worked beautifully with  the sauces and demi. You know how it’s so yummy to take the last bite and dredge it through all the beautiful glazes? Every bite was like that. Guest Scott Fancett declared, “This sauce is so good, it should’v come with a spoon.”

Chabaud (Course 2)
Holy Trinity & Friends

“Chabaud is the last name of the family that kind of took care of me when I lived in New Orleans,” Morphis described of this course. “They have been family friends since the late eighties. I have had many memorable meals and experiences with the Chabaud family, and just wanted to honor them.”

Gate City Harvest spring onions, roasted sweet peppers, celery, pork, toasted gorgonzola, Blue Denim Sauce

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This dish was deemed a favorite by guest Bill Norman, who owns Fainting Goat Spirits. This deconstructed “holy trinity” had the components separately presented, but the magic happened when you combined the flavors getting a little bit of everything. The toasted gorgonzola added a beautiful cheese straw like texture and flavor.

Bacchus (Course 3)
Duck, Duck, Gumbo

“Bacchus is another Krewe in New Orleans,” Morphis explained of this dish. “Bacchus was formed in order to include people from outside of New Orleans to revitalize carnival in NOLA. Duck gumbo is revitalizing and a very inclusive dish in itself.”

Smoked Joyce Farms duck, andouille sausage, lemon-grass scented filé gumbo, Louisiana popcorn rice

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The gumbo has been a featured item in the past few weeks at Blue Denim, the warmth and spiciness is everything you love in a gumbo. It was a bit heartier thanks to the duck with a great kick of heat.

Zulu (Course 4)
Grits & Daube

“Zulu is the first parade to roll on Fat Tuesday, which to me is the meat and potatoes of carnival season.”

Old Mill of Guilford Grits, USDA Prime Denver Steak, Cabernet beef jus reduction, parsley oil

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A riff on shrimp and grits, brings us steak and grits. It was a hearty entree to cap the evening’s savory courses. 

Endymion (Course 5)
Oh My Darlin’ Lemon-Thyme

Endymion is one of the super Krewes and largest parades that roll during Mardi Gras,” says Morphis, “When I lived in NOLA, the Chabaud family lived on the Endymion parade route. I had some sweet times there, so dessert was named for Endymion.”

Lemon Thyme Cheesecake,bourbon rosemary blueberry sauce, lemon curd, mint

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The dessert, with its golden, purple and green, which I’m sure was a hat tip to Mardi Gras, was sweet, tart and herbaceous. I absolutely love a lemon dessert with some component of berry. It was absolute perfection for me.

Morphis says when considering what the city needed, he saw a place in the market for great cajun cuisine. “I make a concerted effort to do it the right way and with the right ingredients. The bread for our Po’ Boys come from New Orleans.“

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“We work closely with Gate City Harvest and get with Aubrey to find out what he’s growing and it’s getting easier to build our menus earlier now and utilize as much locally grown produce as possible.”  He adds, “I also love to read a whole lot and study cookbooks to see what other people are doing…and study what other cultures are doing too so that we might be able to do that here at Blue Denim.”

Morphis says he’s happy he has been able to discover a passion and deliver what he loves to do in Greensboro and now he has regulars that dine at Blue Denim that keeps the drive alive. “I don’t take loving what I do for granted. I knew I wasn’t going to get rich, but we make a nice living. We also found good people that work with us that share that desire to create a great experience for our guest. I don’t take that lightly.”

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