Tag Archives: food

Bubbly and Brunch at Vin 205

Back in September when we enjoyed a wonderful Chef’s Table with Chef Oren Feuerberg at Vin 205 Farm to Table Bistro, owner Caleb Flint said he wanted to do it again, but this time to show off Chef’s skills at brunch.

Twist. My. Arm.

We decided to kick off the new year with a Bubbles and Brunch a couple of weeks back.  And man, was it delicious. But I expected it to be. The food at Vin 205 is superb and Caleb Flint really knows how to make his guests feel special. And our Chef’s Tables are just filled with foodies and fellowship and we just have the best time. You should join us for one soon!

You’re met at Vin205 with the Wine Merchants shop. I’m not sure what’s more difficult, trying to refrain yourself from being drawn in by the wonderful aromas of the kitchen because you came to do a little shopping, or not taking a seat immediately because you’re interested in the market. Hopefully you make time for both.

Caleb continues to add more and more to the wine market and now shoppers not only can find wines from boutique vineyards from our local region and all over the globe, but also a plentiful selection of Joyce Farms meats and regional cheeses, chocolates and gourmet items.

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Chef Oren Feuerberg and Owner Caleb Flint, Wine Merchants & Vin 205 Bistro

Vin205 is certainly gaining ground during the week with dinner featuring live music and wine events. But what Executive Chef Oren and Caleb are endeavoring to highlight is their Sunday brunch. The chef-driven menu changes often with special spins on traditional favorites. And Caleb brought in some of his favorite local purveyors to give them special recognition during our four courses. Batistini Farms, Camino Bakery and Magic Beans Coffee were all special guests at the table and on the palate.

Course 1

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Duo of Mini Quiche (Potato & Bacon; Spinach & Mushroom paired with Vin 205 House Salad tossed in Raspberry Vinaigrette with Batistini Farms Vanishing Grape Balsamic, goat cheese

I’d like to think I get out enough but I can’t think of a single quiche I’ve had that has potato AND bacon and to me that just seems like a delicious no-brainer. And I’ve also never had spinach WITH mushroom in a quiche. And of the tasty tasty two, the spinach and mushroom was my favorite. Batistini’s Vanishing Grape is a new favorite of ours and was recently featured in our holiday gift guide. See it here. It’s so worth the purchase as it adds incredible flavor to salads and cheeses. Tom Sephton, imports and bottles the balsamic and oils in Clemmons. “We have basic olive oil and flavored olive oils as well as aged balsamic. All of the oils we bottle are very, very fresh and the harvest date for all oils is right there on the bottle.”

Course 2

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Truffled Scrambled Eggs with Camino Brioche Toast

Here we are, days later, and I’m still thinking about those light and fluffy eggs that had been scrambled in truffle oil and topped with truffle shavings…and that bread which Chef and his team griddled so perfectly.

Emily Masters, of Camino Bakery, told the group that the brioche is one of the most popular offerings at Camino. “It’s baked fresh every day, like all our other baked goods. It’s fluffy, buttery with flour from King Arthur Flour, milled in Graham, and milk from Homeland Creamery in Julian.” 

Course 3

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Brown Butter Poached Shrimp & Pimento Cheese Grits

A twist on a traditional brunch favorite and charmingly served in a glass jar. The grits were cheesy perfection.  Our guest, Chris Roth, then praised the chef as the best shrimp and grits he’d ever had.

Course 4

House made Raspberry & Blueberry Muffins with Coffee Service by Magic Beans Coffee

The muffins were lightly sweet and fluffy with whole berries throughout and a great little sweet ending to our brunch. Our “dessert” was paired with Magic Beans air-roasted coffee served two ways. The first tasting was with Magic Beans Essence, a concentrated coffee extract that is added to hot water or other liquids. The second tasting was Wine Merchants and Vin 205’s exclusive Magic Beans blend in the French press. Owners Neal and Mary Pruett served each guest . Neal Pruett told us, “Air roasted coffee is so smooth. One of our mottos is that you can ‘drink ours black’.”

Caleb told the group, “Folks who know me know I’m a rather enthusiastic coffee drinker and we just love how unique and special Magic Beans is.” Not only does Wine Merchants serve the blend, but the beans are sold in bulk as well as the Essence.

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Mary and Neal Pruett, Magic Beans LLC

Though guests at Chef’s Table are usually responsible for purchasing their own beverages, which makes it unlike a wine dinner, what we love about Caleb Flint is that he takes advantage of owning a wine shop and offers everyone a taste of what the shop has to offer. Each of the 27 guests were allowed to share bottles of bubbly rose on the tables. And each setting was made even more charming by the varying coffee mugs at each place. Those attention to details is what keeps me coming back to Vin 205 and what will bring us back there again, possibly in the summer, for another Chef’s Table to let Chef Oren surprise us, yet again.

Wanna go? Vin 205 is located at 205 S. Stratford Road, Winston-Salem. Open for dinner Tuesday  through Thursday 4-9:30pm; Friday Lunch and Dinner 11:30am to 9:30pm, Saturday Brunch 10am-3pm; Saturday Dinner 5-9:30pm, Sunday Brunch 10:00-3:00. Wine Merchants is open Tuesday-Saturday 10am-9pm, Sunday 10am-3pm. vin205.com

PS: Foodies, our next Chef’s Table at B. Christopher’s sold out in 24 hours. We are so thrilled you are supporting our local chefs. We’ll announce a new Chef’s Table soon!  Where would you like to see us?

Our next Chef’s Table: B. Christopher’s Steakhouse on Feb. 19

I had to update this before it went out on its scheduled post. Less than ten tickets left!

We’re so thrilled that our February Chef’s Table features Chris Russell, a chef that has been an inspiration to so many, not to mention so incredibly talented. This venue has definitely been on our “must haves.”  Click here to get your ticket! 

B. Christopher’s Steakhouse has been a hit in Downtown Greensboro since moving from Burlington a few years ago. Such a gain! We love the cozy feel of his restaurant and oh my, the steak is perfection. In additon to being a successful chef and restauranteur, Chef been a mentor to other chefs who now have successful restaurants themselves, like our beloved Chef Kristina Fuller of Crafted.

Let’s let Chef Chris surprise us with multiple courses.  He’s excited about seeing you! Please join us on Monday, February 19.

Here’s how it works:
Reserve with a ticket here and you’ll join us at our table on Monday, February 19. Please note our start time of 7:00 (a bit earlier than our last dinner). 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 is limited.

We’ll see you on February 19!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @BChristophers 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.

Carolina Poutine with Pulled Pork

Did you say poutine? Yes, yes! This is your all local poutine inspired by the abundance that North Carolina offers. I am receiving compensation from the North Carolina Department of Agriculture and Consumer Services to raise awareness about purchasing pork at NC farmer’s markets. All opinions and content are my own.

IMG_7515Every once in a while a great opportunity comes along and you get a little more bang for your buck when it comes to being a cheerleader for all things local–you get a whole TEAM of cheerleaders. I’ve partnered with the NC Department of Agriculture’s Got to be NC program along with bloggers across the state, to highlight some of our local farmers. Bloggers like me, who love local goodness (I’ll call them my SQUAD), are shopping at their local NC farmer’s market, buying the ingredients for a meal and sharing the recipe with folks like you. We’ve got chicken and pork coming at you. I’ll share links to those at the end of this post.

My farm is Mill River Farm in Mount Airy. I’m actually familiar with farmers, Kim and Steve, as I subscribed to a CSA with them a few years back. Such quality meat and produce!  I looked forward to what would be in my box every Saturday when I picked it up from the Winston-Salem Fairgrounds Farmer’s Market.  market - booth2

Kim and Steve have an abundant farm and they sell pork products such as bacon, pork belly, pork butt and loin, chicken, grass-fed beef, eggs, produce of all varieties like lettuce, kale, peas, beets, sweet potatoes, broccoli, brussel sprouts, cabbage and I could go on and on. You can visit them at the farm (details here) or at the Fairgrounds Farmer’s Market, where you can speak to them directly and find out more about how they raise their animals and grow produce that you can feel so great about.  They’re both super knowledgeable and enjoy sharing what they do. Kim even has a cookbook called Cook Like a Farmer .  It’s full of great recipes. The thing that we don’t want you to forget is: When you visit your North Carolina farmer’s market, don’t forget the meat!

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When I saw Kim and Steve, they weren’t in their traditional digs inside the farmer’s market since the fair was in town. But they had enough yumminess on hand for me to purchase the main ingredients for my #GotToBeNCPork Carolina Poutine.  Poutine? Yeah, baby! Poutine is typically french fries and cheese curds with a rich brown gravy.  If you’ve had it, you know it’s like the guiltiest pleasure ever. Mine is a riff on that.

Let’s take a look at my truly local…

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Carolina Poutine with GotToBeNCPork
Serves 2-4

2-4 Sweet Potatoes (count on about one per person), preferably #gottobeNC
Pulled pork (from a 2-3 pound #GotToBeNCPork butt or shoulder)
Ashe County Cheese Curds
BBQ Sauce of your choice (I used a blend of chipotle sauce with some Eastern NC sauce I had on hand)

To prepare the pork: Give the pork a good liberal rub of your choice of seasoning plus plenty of salt and pepper. If you’re able, grill the pork on all sides. I don’t have a smoker, so I let my grill and my slow cooker do the work for me. Get it good and browned on all sides, then place in the slow cooker with about 1 1/2 cups of water or broth (beer or a mixture of bbq sauce and water is fine too–you just want a flavorful liquid). Allow to cook on low for 4-6 hours.  Once tender and falling apart, remove from cooker and shred it, baby.

Cut your NC Sweet Taters into fry-sized sticks. Coat with oil (I used avocado oil, but you can use whatever you have on hand) and sprinkle with smoked paprika (optional), salt and pepper. Bake at 400-degrees until lightly browned and crispy, about 30 minutes.

Just before you remove the fries from the oven, heat up the sauce. I simply used my favorite Sam Jones Eastern NC style sauce and added some smoky chipotles to it.  You will want that sauce to be PIPING hot so that it can melt the cheese curds as it hits them.

On a platter or pan, place the crispy sweet potato fries in heaping pile. Top with shredded pork, cheese curds and drizzle the sauce over the top. The sauce should be hot enough to start melting the cheese curds. If not, it’s okay to blast it under the broiler until they appear to be just melting.

Garnish with chopped green onions and enjoy!

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I want you to know that this delicious and fun recipe is simply a guide. If you can slow cook your meat on a smoker, so much the better. As I said before, I don’t have a smoker but I do have the grill and a slow cooker. I get a really good crust by grilling on high, though I keep an eye on it as the fat and any sugar on the outside can cause it to light up. You can also bypass the slow cooker and modify by cooking on a low heat in the oven for 2 1/2-3 hours. The sauce is also up to you. A mole would be amazing with those sweet potatoes. Play around with your flavors and have fun!

So… what makes it poutine? To a purist, is it still poutine if it doesn’t have real gravy but rather a sauce?

I’m not here to debate that. I just do know this poutine delicious party, nosh, use-up-leftovers kind of fare that tastes great with a NC craft beer. Support your local farmers at your local market. I’ve got links below to plenty of convenient locations and some of the best pork in North Carolina.

PS: You are going to have plenty of pork leftover for another poutine, tacos, breakfast…or a good ol’ BBQ plate.

Here’s a list of the pork and chicken from my squad:

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Got To Be NC Pork at Your Local NC Farmers Market

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Watch Heidi’s video!

Got to Be NC Chicken at your NC Farmers Market

 

Get Your Taste & See NC Box with Coupon Code!

Hey, foodies!

You know fun it is to go to local markets, boutiques and shops and see all the yummy, local provisions? If only there was a way to see AND taste or taste and see. Well, there’s a new company, based right here in North Carolina that is giving us all a chance to bring home a box of North Carolina goodness. You pick your city and it’s delivered right to your door.

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My friend, Shayla, launched Taste and See NC earlier this year as a way to highlight local makers with a gift box of artisan food products from our fair cities. There’s a Winston-Salem box, a Durham Box, Raleigh, Charlotte, Asheville. You get the idea. Shayna reached out to the foodies and asked us if we wanted a box (uh…yes, Shayla, yes!) and let us choose our city. I was familiar with some of Asheville and all of Winston-Salem’s box. I haven’t had the benefit of enjoying a whole lot of Durham goodies, even though it’s one of the top Southern food towns. So Shayna sent me a Durham box and I just had to show you how cute and fun it is. Of course, I’ve tried all of these items and will be sharing them with you here.

Look! It was a like a little present from Tiffany. Only better. Yeah I said that (No thanks to the post office for getting it all dirty).

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Inside that Carolina Blue box was a selection from some of the finest makers in the Bull City:

Big Spoon Roasters: Apricot and Pepita Bar
Chocked full of real ingredients. I started noshing on this little bar so quickly that I forgot to snap a pic. Oops! But I did remember later to photograph this bar as a topping to my smoothie bowl. It was chewy and lightly sweet and satisfying. On a side note, you can find Big Spoon in the Triad (including Whole Foods) and all over the region as they are super popular with their nut butters. It was fun to see they’ve gotten into food bars for a quick, healthy snack. Big Spoon is known for their sustainable practices including supporting our NC Peanut Farmers. IMG_8466

Sangha Tea: Ginger Peach Black Tea
As I write this, I’m fearing I’m catching the microfoodies’ colds. So this tea is very warm and soothing. This tea is smells and tastes exactly as its name. It’s gingery. It’s peachy and wonderful.

Ello Raw: Cinnamon Sugar Donut Bites
Another healthy grab and go option, these little grain-free bites are made with raw, organic superfood ingredients.

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Durham Toffee: 
Man, oh man. This toffee though. Fortunately it made it to me without getting all melted in the summer heat. This toffee is melt in your mouth, chewy, buttery deliciousness topped with the crunch of almonds. I’m going to miss it when it’s gone. It won’t be long now either.

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Double M Bakeshop:
Shhhh…don’t tell mr. foodie that there’s another nut butter in the domicile. He already shakes his head in disbelief. I have an entire pantry shelf devoted to nut butters (cashew, almond, flax and chia, peanut x 4, mixed nut)  and they are even stacked one on top of another. It’s almost embarrassing. Proudly, Double M now sits among its lower class peers. The peanut butter is all natural, with a little coconut oil and an ever so light lacing of honey for some sweetness. It’s a great blend of a little sweet, a little salty and the little girl who only eats peanut butter when she has to is Double M’s newest fan. On a bagel or with some crackers? Yes, please. Drizzled on a smoothie bowl? Done and done.

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So if you’re in, near or from one of these hometowns, they make a fun gift for yourself and especially for friends and family, to give them a taste of the local flavor. All City Boxes are $40. Find out more here.  City Boxes will get updated as well.

In December, Taste and See NC will begin offering a quarterly themed subscription box which will feature seven to ten NC food items. It might be a pantry theme or a chocolate theme, but you can bet it will be delicious. You can still order the City Boxes to sample the program or to give as a gift. Sign up for your quarterly subscription here. Get $5 OFF with the coupon code TRIADFOODIE

I also wanted to point out something about Taste and See…and Shayla didn’t ask me to tell you this, but it’s so worth knowing. Approximately 160,000 of North Carolina’s citizens receive emergency food assistance in any given week. One in four children live in food insecure households. You can help with your quarterly subscription.  A percentage from the sales of all quarterly subscriptions will support a NC-based charity specifically focused on feeding children in food insecure areas.  These NC makers are already doing their part by creating healthy, real food from our own state and supporting the farmers here. Now you can help Taste and See bring it full circle by enjoying your quarterly box or gifting them or a City Box to friends.

Enjoy these makers, foodies and don’t forget your coupon code!

 

 

March of Dimes Signature Chefs Auction

Great things are happening all over the Triad culinary scene. We are so excited that for the first time, we’re attending the March of Dimes Signature Chefs Auction. I’ve always wanted to go, just for some reason or another it just hasn’t happened and I’m so honored to be asked to be a part of it.

What is the Signature Chefs Auction? It is a unique culinary event featuring the best of Winston-Salem and Greensboro.  This event is designed to feature the local chefs, their signature dishes, entertainment, silent and live auctions in an effort to raise funds to support the mission of March of Dimes…”Giving a Fighting Chance To Every Baby.”

Now just check out this lineup, you guys!

The Greensboro event is the first one up, on September 28. For tickets, click here. The 2017 Greensboro Chefs List Includes:

1618 Midtown-Chef Matt Kidd;  Undercurrent–Chef Michael Harkenreader, Sedgefield Country Club–Chef James Patterson;  Painted Plate Events–Chef Brad Semon, Cristina Gray’s Restaurant & Bar–Chef Derek Cress, B. Christophers–Chef Christopher Russell, Southern Lights Bistro–Chef John Drees, GIA Drink Eat Listen–Chef Eric Snow.

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The Winston-Salem auction is October 27. For tickets, click here.

The 2017 Winston Salem Restaurant List Includes: 

Meridian Restaurant–Chef Mark Grohman, The Porch Kitchen & Cantina–Claire Calvin, Village Tavern–Anthony Bonner, Finnigan’s Wake Irish Pub & Kitchen–Opie Kirby, Graze–Chef Richard Miller, Foothills Brewing–Chef Shane Moore, The Katharine Brasserie–Chef Adam Barnett, Bleu Restaurant–Jon Rumery

Don’t miss your chance to help a worthwhile cause and see these culinary greats in action!

Cheers!