Hi, foodies! I wanted to let you know we have another Chef’s Table coming up in a little over two weeks. Get your tickets ASAP as they will go fast. As of this posting, we have 7 tickets remaining. We’re headed back to Winston-Salem this time to one of my new favorite restaurants, Trade Street Diner. Here’s the Eventbrite listing. Get tickets here.
We’re back and so ready to spring into a colorful and vibrant season of Chef’s Tables featuring the area’s most talented chefs. This month, we’re so excited to be headed back to Winston-Salem where Chef’s Freddy Lee and John Tharp and their team at Trade Street Diner will tantalize our tastebuds with multiple courses.
You know Chef Lee as chef at the renowned Bernardin’s at the Zevely House in the West End as well as his partnership at Cowboy Braziilian Steakhouse and Bleu. Chef Tharp’s restaurant, Towne Centre Diner, in Wallburg, has been called a hidden treasure. If you’ve been to either of these restaurants, then you know the talent these two chefs possess. They’ve partnered up to bring us yet another wonderful eatery in downtown Winston-Salem.
Trade Street Diner blazed on the scene in 2017 and Freddy and John have wowed their guests with their creative take on diner-inspired ingredients with a creative twist. And seriously, that truffled salmon with mushrooms pictured above is the BEST salmon I’ve ever eaten. Read about our experience at Trade Street Diner in my review for YES! Weekly. We can’t wait for your to try what Freddy, John and their culinary team have planned. What’s on the menu? Well, that’s half the fun. We let the chefs surprise us.! What’s never a surprise is how much each Chef’s Table guest is delighted with the food and atmosphere as we fellowship together.
Here’s how it works:
Reserve with a ticket here and you’ll join us at our table on Tuesday, April 24 at 7:00. A reminder of our pricing: Your ticket price of $30 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. Seating will be extremely limited.
We’ll see you on April 24!
** Follow us on Facebook for the latest details and get in on the chatter by tagging @tradestreetdiner 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.
To see this article in YES Weekly, click here. Featured in the 2/28 edition.
Something special happened on the evening of February 19. Gone was Valentine’s Day, but love was certainly in the air. The love of food and fellowship. Thus, the story of another Chef’s Table. This one, featuring Chef Chris Russell of B. Christopher’s Steakhouse. It could’ve been made special by the fact that the 40-seat dinner sold out in two days flat. It could’ve been made special by the fact that Chef Russell added four more seats that sold out in ten minutes to accommodate a waiting list. But what made it most memorable and extraordinary was the sheer delight in the camaraderie of Russell’s guests, some who’d never stepped foot in his restaurant. And that’s what Chef’s Tables are all about. To introduce you to a chef, get to know him or her a little better and to dive in and try a restaurant that maybe you just haven’t gotten around to yet. Oh, and it’s to also have a little fun. And by the chatter in the room, I feel pretty certain that folks were having a great time.
Established in 2000, B. Christopher’s American Steakhouse was a popular restaurant in Burlington and enjoyed business there for nearly 15 years before Russell relocated to downtown Greensboro four and a half years ago. I’d just eaten there for the first time last August and reviewed it here on Page 8 after a wonderful experience. It was then we all agreed that this steakhouse, which was about much more than just steak, was a natural fit for a Chef’s Table. Russell spent part of his growing up years in Burlington and attending Elon College before he began his culinary journey. He says his first love as a chef has been roasting and grilling proteins but he’s enjoyed and going in many other directions over his 30-year professional career. “Lately, I don’t think about what I cook or how I’m cooking necessarily, but why I’m cooking and putting this on a plate,” he says. Russell says today he’s taking a more artistic approach. “Not to be too serious about it because it is just nutrients that people need, but like any artist, I want people to see what I’m up to. Hopefully people will see the care in it, whether it’s the knife skills or vegetable cuts, the layers and depth of flavor. Our palates works in a linear way and a bite may catch you one way and by the time you finish the it may taste another way.”
Chef prepared four courses, each featuring a different key component from Shellfish to Sweet. Shout out to my girl, Ericca Smith for taking photos of the courses. She’s a great photog.
Citrus/ Thai chile / mango / ginger / rice vinegar / mint / oil
Grilled Pear Salad
Greens / pears / candied walnuts / blue cheese / mustard vinaigrette / caramelized onions / balsamic
45-day Dry Aged Ribeye
Horseradish potatoes / roasted roma tomatoes / foyot sauce
Flourless Chocolate Torte / raspberry coulis
Each course was thoughtfully prepared and I heard more than one person say that the salad was the best they’d ever had. I, for one, love a great steak. And Russell’s ribeye was simple, yet beautifully presented. I can’t think of a single time I’ve ever enjoyed a flourless chocolate torte, but our dessert that evening was very creamy and very rich and really delicious.
Speaking of his cooking style, Russell told me, “I like clean approachable ingredients that people are familiar with and I like to sneak in some that people aren’t and that’s also fun.” Russell’s approachability extends far beyond just his food in the kitchen. After welcoming the guests at the Chef’s Table and retreating to the kitchen to get some courses out, Russell made it a point to come out and speak to each guest, often taking a seat at their table to enjoy some conversation. Chef’s Table “alum” Meg Lohuis, of Greensboro said, “Not only was the food phenomenal, but it was awesome that Chris was as involved with the group as he was. It was great chatting with him. It really struck me how personable he was.”
Russell has also been a mentor for many young chefs in the area, most notably, Chef Kris Fuller of the widely regarded Crafted restaurants in Winston-Salem and Greensboro. “When I met her as a teenager, I knew she had more get up and go in her pinky than most people had in their entire body, so it’s wonderful what she’s done and today I get inspiration from her and she and her family are very good friends.” Fuller recalls the day she walked into his restaurant and he took her under his wing, “Chris and his brother Eric were so kind and patient with me as just a kid in high school trying to figure out if my passion for cooking meant that this should be my career path. I didn’t know it then, but I know now that my time with them was very important in me pursuing this career. And all these years later, it’s great to have had worked under them and to still have a relationship with Chris to this day.”
Russell says he considers it a great accomplishment that he has been able to serve as a mentor for many sous chefs and others in his restaurant that he’s seen leave to achieve their own dreams. “It is one of the greatest feelings that one can have, when you can mentor or inspire a person in a way that they go on and do great things. I want to take what I’ve learned and give that to someone else. It should be the natural way of the world, to pass on our knowledge so that others can move on and do better. I take a lot of pride in that.”
Wanna go? B. Christopher’s American Steakhouse is located at 201 North Elm Street, Greensboro. bchristophers.com