Tag Archives: Dinner

Triadfoodies Chef’s Table Recap: Cille & Scoe

As the sun set on a popular restaurant in downtown Greensboro, a new concept emerged. Forged from a childhood spent with grandparents on an urban farm. a dream was being woven and a little boy learned how to grow his own food each season, harvest it, and prepare it for dinner. That lifelong love and learning of a true farm to table experience has brought to life a restaurant, that calls itself “Southern, redefined.”

Roscoe and Lucille Reaves

Lucille and Roscoe Reaves taught Chef Sean Reaves so much of everything that he knows, that the namesakes and their passion for growing their own food are at the heart of ‘Cille & ‘Scoe, affectionately adopting the nicknames of the two people who’ve impacted him the most.

I usually don’t inundate (haha) a new restaurant with one of our events so soon, but to know Sean and his wife, Tara, is to love them, and I couldn’t wait to show them off a little bit. I strongly encourage you to listen to my podcast as we interviewed this beautiful couple about their life, Sean’s career, their family and this new “baby” they’re nurturing.  Speaking of babies, the Reaves already have two very little “littles” and another one on the way. Yes. They’ve been busy. 

Open for about a month in the location that once was 1618 Downtown, we enjoyed a November Chef’s Table at ‘Cille & ‘Scoe where our sold out “small group” of 25 shared multiple courses family-style. The place was jumping, no question about that and what goodness it was to our eyes to see this early on.  Let’s take a look at the courses, shall we? 

Course One: Charcuterie

Course 2: Shrimp & Grit Cakes

Course 3: 4-Day Chicken (this chicken has been brined, dry rubbed over then coure of 4 days, then roasted)

Course 4: The R & R, Rabbit Ravioli

Course 5:

Beef & Beet (Beef with homemade spaetzle and beet consomme)

It was so nice to meet Sean and Tara and I know our guests enjoyed talking to him toward the conclusion of the evening.

We think ‘Cille & ‘Scoe have a successful road ahead. As many restaurants that are new and young, the Reaves are working out some of those early kinks with execution and getting things to the table quickly. And some dishes are so popular, they’ve sold out of them on some nights. The love affair with local is real and you can see the passion in Sean’s and Tara’s eyes. If you attended our Chef’s Table, we thank you so much for supporting our local chefs. We’ll see you again at the table in the new year!

Wanna go?
‘Cille & ‘Scoe is located at 312 S. Elm Street, Greensboro
336-522-6592
cilleandscoe.com

Triadfoodies Chef’s Table with Chefs Swing & Andrews at Young Cardinal Cafe & Co.

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.

This spread was amazing. The Scotch eggs were so tasty.

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

Course 3: Nashville Hot Honey Chicken & Grits

Course 4: Ube Waffles w/ Duck & Pickled Blueberry Syrup, Matcha Whipped Cream

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.

Young Cardinal Cafe
424 4th Street, NW
Winston-Salem, NC 27101
youngcardinalws.com

A Chef’s Table is Back! Meridian Restaurant w/ Mark Grohman

It’s been a loooooonnng 16 months since our last Chef’s Table. We had a great launch in 2020, but things went downhill fast after everything was shut down in March last year due to the pandemic. Staying open with takeout was one thing. Reopening to dine-in was another. From staffing issues to supply problems, we weren’t quite sure when we might be able to offer events again.

But one day, mr. foodie traveled for business in the beautiful city of Winston-Salem, stayed at the Brookstown Inn and walked over to his favorite, Meridian Restaurant, for dinner and cocktails and my Mark and Chef Mark resurrected the Chef’s Table.

Meridian Restaurant is located at 411 Marshall Street SW, in the beautiful Brookstown area of downtown Winston-Salem. To say Meridian is one of our top restaurants in the Triad is an understatement. From tapas to a delicious steak, excellent wine pairings and cocktails, Meridian has never disappointed. It’s modern, beautiful and elegant but unpretentious. You can have dinner in your jeans and still feel comfortable. And Chef Mark Grohman knows how to treat his guests.

Chef & owner of Meridan, Mark Grohman, always brings his best game.

Once the ticket sales for the Chef’s Table went live, it sold out in about six hours. In keeping with the spirit of distancing, we kept the event as close to 30 as we could. And on June 15, 36 happy faces greeted one another with hugs and excitement. This is meaningful because after 5 years of Chef’s Tables and it’s evolution over the years, many of our returning patrons have become friends with me and with each other! Each month, it’s like a reunion with veterans and newbies. It was so great to see everyone again. We are back!

Before I show you the courses, I’d like to invite you to take a listen to my podcast, “At The Table With Triadfoodies” on Triad Podcast Network on Apple and here on the web. I talked with Chef Mark about navigating the last 16 months, particularly at the beginning of the pandemic, and what that was like as a business owner. What he had to say was really insightful from a business owner and employer’s perspective and I think you’d enjoy it.

Chef Mark wanted to simply give us a “Taste of Meridian,” five courses that represent the flavors of the restaurant. A little something different along with traditional fare we might be accustomed to seeing at this gleaming restaurant. Let’s take a look at the courses.

The menu

Course 1:
Tete de Porc with ruby port shallot marmalata & strong mustard

Course 2:
House made gnudi w/lemon cream & herbs 

Course 3
Seared yellow fin tuna with Shore Farms spring onion red pepper couscous & Gnomestead Hollow mushroom relish

Course 4
Steak au poivre garlic mashed potatoes fire roasted vegetables wild mushroom cognac sauce

Dessert course
Corsican style lemon cheesecake with caramel sauce

Beautiful Meridian Restaurant
Guests arriving and enjoying cocktails and fellowship

Stay tuned for a new Chef’s Table announcement, coming soon! You’re going to love it!

Recipe: Loco Moco- A Hawaiian “Breakfast”

In true food blogger fashion, I’m thinking of recipes to share with you, while eating a plate of warm leftover risotto that I need to recreate in order to share with you (because it was so incredible),  as I write a blog post…specifically about one of the best meals I’ve made lately.

Last week, I saw Chef Keith Rhodes of Catch Restaurant in Wilmington post a “take-out” special of Loco Moco. (All you folks who are reading this in 2027, remember the CoVID Pandemic that had us all sheltering at home and everything fun closed in March, April and May of 2020? If not, google it.)  The dish looked fantastic and the Anson Mills Carolina Gold rice is what called me because I had just received my order. And as blessings would be, my produce box from Kindly Kitchen had shiitakes and spring onions and a host of other goodies in it a few days later and I got inspired to make it. I also had some local BFR beef (via High Country Food Hub) in the freezer.  After perusing some Pinterest recipes and seeing how easy Loco Moco is, I decided I could just do a mash up of several recipes I saw posted and really they weren’t too different than the gravy I make for my country style steak. Loco Moco is basically a meat patty on rice and gravy, only Loco Moco has a slightly Asian flare, thanks to some soy, chili garlic paste, Worcestershire and perhaps fish sauce and sometimes the beef mixture.  It really varies. The gravy sometimes includes mushrooms and is poured (in this case) around the ground beef patty and is always topped with a fried egg.  Loco Moco is my idea of the perfect breakfast. Like if I was in Hawaii, I would order this before an omelet or pancakes or anything considered breakfasty. It’s savory, spicy and full of umami flavor and is perfect for dinner too, which is when we enjoyed it. We served ours with a side of sauteed spring onions and Solomon’s Seal, which is a wild leafy veg that came in my produce box. Loco Moco doesn’t really need a side, but it’s Spring and my produce drawers overfloweth.

This recipe is completely adaptable to leave out the mushrooms, make it more spicy, and it’s gluten-free (unless you hate to cook with corn starch and in that case, make gravy the old fashioned way with a roux…I’m not going to teach that to you here, but the corn starch version is way less fussy than a roux).  I hear Spam is also traditional and I bet this is just as good with ground pork. I hope you make it and love it as much as we do.

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LOCO MOCO  (Serves 4)

Ingredients:
1 1/2 pound ground beef
1/4 tsp. garlic powder
dash cayenne
Salt/Pepper

1 lb shiitake mushrooms, sliced
2 garlic cloves, crushed
2 tbs. soy sauce
1 tsp. Worcestershire sauce
1 tsp ketchup
1 tsp chili garlic sauce (you can add more if you like it spicy)
1/4 tsp. sesame oil
1 tsp. fish sauce (optional)
1 tsp. oyster sauce (also optional but it gives even more flavor)
1 inch knob of fresh ginger grated or 1 tsp. ground ginger
1 TBS. brown sugar
1 TBS. corn starch
1 1/2 cup beef or chicken stock
Scallions and/or chives for garnish
2 TBS. Ghee or butter
Cooked rice
Eggs (one for each patty)

Prepare the beef with the garlic and cayenne and make into to 4 round patties (about 3/4 inch thick and about the size you’d place on a burger bun–you decide how big). Sprinkle the outside with salt and pepper.

Make the sauce:
Mix the soy, worcestershire, ketchup, chili sauce, sesame oil, brown sugar, ginger, fish sauce, sesame oil, oyster sauce (if using), corn starch and broth together. Taste and adjust for seasonings. If you like it spicy, have at it. Add a little bit of soy if you need. Set aside.

Get a skillet screaming hot with a bit of ghee or butter.  Place the burgers in the skillet and sear on one side until a nice crust forms, about 4-5 minutes. Flip and sear 4-5 minutes more or until desired doneness. Set aside.

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In the same pan, lower the heat to medium and add a bit more butter or ghee to the pan, then add the sliced mushrooms. Do not touch them for 3-5 minutes. Let them get a little brown before you start tossing them about. Add a sprinkle of salt and a generous amount of pepper then add the garlic and saute for one minute. Add the broth mixture, deglazing the pan and scraping any browned bits. Allow the sauce to thicken. You may need to add a bit more broth if it gets too thick. You may adjust seasonings here again. Keep the gravy warm in the pan it should coat the spoon and be very glossy.

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In a separate skillet, melt some butter and crack the eggs, cooking until the whites are set but the yolks are slightly runny. You can cook them all the way until the yolk is cooked through but c’mon, I promise you it’s so good this way. Sprinkle the eggs with a bit of flaky salt (and cayenne if you want).

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To assemble:
Add rice to individual bowls or plates, then top with the patty, spooning gravy on top and around. Add the fried egg on top and garnish with the chives or scallions.

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That yolk shot though…

Enjoy!

If you make this dish, please let me know and tag me @triadfoodies on Instagram and Facebook as well. 

 

 

 

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.