A Chef’s Table is an experience. What started five years ago as a handful of people letting the chef surprise us has transcended into a gathering of friends that seem to extend beyond itself as we see new faces each month. When we sat together at 6th and Vine to get to know Chef Ebony Warfield, there was an unmistakable magic in the air and by the end of the evening, Chef Ebony felt the magic and the love.
Ebony Warfield is the new executive chef at 6th and Vine, a restaurant located on 6th Street that has become somewhat of a Winston-Salem icon. Ebony is the first Black Executive Chef in Winston-Salem. It’s even more special because the restaurant is also woman-owned as Kathleen Barnes has remained an integral part of WSNC food scene for a number of years. You can learn more about Ebony and Kathleen in my podcast on the Triad Podcast Network. With a military background and a number of years working locally in some of our top dining establishments, this wife and mother’s dedication to her profession is inspiring. I knew I NEEDED to feature Ebony at a Chef’s Table. She and Kathleen promptly said “yes,” and once we went live, the event sold out in just a few hours.
Ebony introduced the evening that was about to commence as “…dinner at your grandma’s house, if your grandma went to culinary school.” Soul-filling and nourishing dishes that inspired by her upbringing and training were nudged into creative iterations that dazzled our eyes and palates. The attention to flavor and detail was remarkable. At the end of the evening, Ebony received a well-deserved standing ovation, which led to her tears and our tears. She felt it! It was special. If you were there, thank you for being a part of it. Thank you for showing this talented chef all the admiration she’s due. If you missed it, fear not, foodie. She’s in the kitchen of 6th and Vine dazzling diners 5 days a week including Saturday/Sunday brunch.
Let’s take a look at our four course Chef’s Table with Chef Ebony Warfield.
Course 1: Southern Charcuterie with homemade cornbread, pimento cheese, pickled collards, homemade jam, homemade toasted & caramelized pecans
Course 2: Pureed White Bean Soup, Ham Cup, Parley Oil
Course 3: Roasted Chicken with Local Seasonal Vegetables
Course 4: Lemon Blueberry Upside Down Cake
We hope you get a chance to visit 6th & Vine and see what Ebony and her team are churning out. While the menu has stayed the same in many ways, because Ebony didn’t want to mess with what was working, her touches are evident and the specials always look amazing.
Tears of joy with a standing ovation
Our next Chef’s Table is September 15 at Spring House Restaurant, Kitchen and Bar featuring Chef Tim Grandinetti. It’s SOLD OUT but stay tuned for more Chef’s Tables in the coming months.