Tag Archives: foodies

Get your tickets to our next Chef’s Table!

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.

Roasted Pork & Crispy Head

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.

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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.

 

foodie b’eat: Triadfoodies Chef’s Table at B. Christopher’s

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.

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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.”

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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.

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Shellfish
Scallop Crudo
Citrus/ Thai chile / mango / ginger / rice vinegar / mint / oil

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Salad
Grilled Pear Salad
Greens / pears / candied walnuts / blue cheese / mustard vinaigrette / caramelized onions / balsamic

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Meat
45-day Dry Aged Ribeye
Horseradish potatoes / roasted roma tomatoes / foyot sauce

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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.”

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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 

Join us at our next Chef’s Table with Chef Ali Utley of the Historic Brookstown Inn!

Hi, foodies!

We’re back at it again with another delicious Triadfoodies Chef’s Table!

Our July Chef’s Table is super exciting. Chef Mary Alison Utley (we call her Ali) has recently taken over the Executive Chef position at The Historic Brookstown Inn. She’ll be the next chef to surprise us on Tuesday, July 25.

Chef has literally worked her way up in the culinary field. “I started out washing dishes and gradually worked my way up.”

Check out the list of where Chef Ali has worked her magic: Leon’s Cafe, Rainbow News & Cafe, Christipher’s Global Cuisine, Mundo, The Millenium Center, Sapora Ridge Country Club, and most recently Meridian Restaurant, where she and Chef Mark Grohman’s team wowed us with multiple, incredible courses. Ali took the position next door at Brookstown Inn to be able to spend more time wth her teenage daughters.

What will Chef Ali surprise us with? Who knows? We never know what’ s coming at our Chef’s Table. She hinted that she may be dabbling in Baltic or Turkish and she promises the menu will be different than anything we’ve had so far.

Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Tuesday, July 25. Seating is limited. A reminder of our pricing:Your ticket price of $30 INCLUDES your multi-course meal including dessert 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. We’ll see you on July 25th!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @TheHistoricBrookstownInn and #triadfoodiesChefsTable on Facebook and Instagram.

Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or need the chef needs to be aware of any concerns.

foodie b’eat: Giveaway!! triadfoodies and YES! Weekly’s Holiday Gift Guide

Hey, foodies! I wanted to let you know that on Tuesday, December 22, I’m going to be a guest on WFMY’s Good Morning Show to share triadfoodies’ and YES! Weekly’s Holiday Gift Guide. This guide has just a few of our favorite things.  And keep reading because on Tuesday, after the segment, we’ll show you how you can win some of these items. I have a BUNCH of goodies to give away so be sure to follow the triadfoodies Facebook page for details on how to win!

A bit of a background. A few years back, I was inspired by Oprah (the one and only) to give my family some of our favorite things. A basket or box of goodies that included all kinds of things, from a lip balm to Cheerwine to cookies or treats we discovered. And we always try to bring in a local focus. One year it was all North Carolina food products. It’s such a joy to put together and we encouraged our family members to do the same. So now, we’re very happy to receive two other “favorite things” packages each year from other members of the family. We love seeing what people love. And I highly recommend this tradition for your family.
For 2016, triadfoodies and YES! Weekly share some of our local favorites from the holiday season and a few that have stood the test of time and are favorites all throughout the year.  All of these awesome products are made right here in the Triad. Not only do you have a chance to win, we also tell you where you can find them individually. The items on this list are on here for one thing only, and that’s for being awesome.
Black Mountain Chocolate Fruit Cake, 732 Trade Street, NW Winston-Salem $15
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This ain’t your average “door stop.” Mention fruit cake and most people are so, like, “ugh.”  Not so, here. This delight, made by pastry chef, Meghan Peters, at the factory on Trade Street, is unlike any fruitcake you’ve had in years of ‘ore.  For one, it’s moist. Like, perfectly moist with whiskey. You see, Black Mountain likes to cook and experiment with all the local finds here in Winston-Salem and beyond. With next door neighbor Broad Branch Distillery’s Night Lab, it’s a boozy, chocolatey masterpiece. Note for parents: not for the little ones. Like I said, it’s got drank in it.
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It’s tea, not cocoa. Made with actual cocoa husks with a touch of smoke. When you first taste it, it’s interesting and delightful with a hint of cocoa flavor that’s earthy and herby and when made into a latte and topped with a bit of cinnamon by any one of the various coffee shops, it’s just ahhhhh, just the thing… Cocoa Matè is here for a limited time and fresh loose leaf bags can be found at many locations across the Triad including Black Mountain Chocolate, Washington Perk & Provision, Musten & Crutchfield. It’s prepared at many local shops as well. Check out chadschai.com for location and ordering info.
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Take Winston-Salem’s most popular cookie and beer and you’ll get a brew that celebrates the culture of the Moravians, the original settlers of the city. It’s believed that Moravians were  some of the first brewers of craft beer.  Moravian is Foothills People’s Porter with a few ingredients from the Moravian cookie recipe— ginger, cinnamon, nutmeg— you get the idea. You will need to act quickly as Moravian Porter is available for a limited time and quantities at local beverage shops like Stella Brew, City Beverage, Bestway Grocery and Total Wine. And you will get a tiny little sample of Salem Baking’s Ginger & Spice Moravian Cookie to pair with it. Try them together!
So while we’re at it….
Moravian Cookies from Salem Baking  5.49
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If you buy the People’s Moravian Porter, you’ll get a sampler of Ginger & Spice cookies. But of all these super thin, Old World confections, our fave is Sugar. Simple and delicious and addictive. I can eat half a can before I even realize what’s happened. What, like you haven’t?!
Available everywhere and in Old Salem at at salembaking.com.  A tie for being just as wonderful (but not included in our giveaway) is Mrs. Hanes’ Moravian Cookies. We thought this company definitely deserved the mention. These cookies are available at various stores across the area or hanescookies.com. By the way, I have a TON of tubes to giveaway! So excited!
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Miss Jenny’s done hit the big time. Jenny Fulton went on Texas Investors Club and got an investor and is on her way to putting the pickles on shelves nationwide. Miss Jenny’s has enjoyed a lot of success over the past few years, from pickling out of her home in Kernersville to moving to an actual facility to handle the demand. The pickles can be found in local grocery stores and markets all across the state. If they promote local, they have Miss Jenny’s. Heck, they’re even at Trader Joe’s here! Way to go! They pickle a variety of flavors like Salt & Pepper Pickles, Salt & Pepper Habanero and traditional Bread & Butter, but we are here to tell you, the way to go is the award-winning Habanero Bread & Butter. They are sweet and tangy with a kick of spice. So delicious for snacking, but also on burgers and sandwiches. My tip, enjoy them on a cracker with pimento cheese and you’ll be so happy. They’re also super good chopped up in your own homemade tartar sauce or diced up and sprinkled on nachos for an added spicy sweet element. For more info, go to missjennys.com
Gorilla Grains  $6-8
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Your granola search might just end here. I’ve searched the world over and thought I’d never find true granola love, until this yummy, crunchy butteriness. It’s the butter. For real. You can taste it. And you will miss it if you ever taste another variety. Made in small batches in Burlington, Gorilla Grains was a labor of love that took Alicia Rehburgh “seemingly forever” to perfect until she got that butter ratio on her 100% organic oats just right. Her husband, the former chef, approved. And if my child loves it, well, he can’t be wrong. This made “Our Favorite Things” for our family members last year and only seemed natural for it to take its natural place in this official guide for 2015. The flavors come in Original and Original with Cranberry/Walnuts. Gorilla Grains is served in many a breakfast place, but you can find packages at the Greensboro Farmers Curb Market each Saturday, the Iron Hen Cafe, Roasted Coffee Depot, Musten & Crutchfield and various other locations or call (815) 846-0924.
Seersucker Chef Bloody Mary Mix
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After you’ve done the open presents throwdown, how about a Bloody Mary to go along with your brunch? This all natural Bloody Mary Mix is made by Chef Jody Morphis of Blue Denim Restaurant. He has a whole line of yummy goods including pickles, but this year, he’s giving away a big ol’ Mason Jar of his all natural mix made with tomatoes, peppers, beets, veggies and select spices. Sip on that while your kids bang around on their new toys.
So, be sure to tune in at 7:50 AM to WFMY 2’s Good Morning Show. And follow on Facebook later to find out how you can be one of many winners. I’ll announce the winner on Christmas Eve.
Merry Christmas, foodies!

Let’s go to the Elite hour at Yelp’s Spooky Speakeasy!

Hi, foodies and Yelpers!

I have some free passes for you to attend the Elite event at Yelp’s Spooky Speakeasy on Thursday, October 29. Here’s a bit more from Yelp:

It’s that time of year again! Yelper Party time! Join Yelpers from around the Triad, break out that flapper dress and those suspenders for a 1920’s Halloween Party at Flywheel Cowork in downtown Winston-Salem. To attend the event there is a suggested $5 donation going straight to the Forsyth Humane Society. Everyone 21+, with a Yelp Profile, and a real picture of themselves is welcome to RSVP and bring up to two guests. (Costumes are optional.)

What is a Yelper party? A big sampling event to get Yelpers offline and introduced to great local businesses. Click here for all the details. 

Okay, foodies….To win a ticket to the Elite event, simply tell us what your Halloween costume is going to be this year. And it’s okay to say you are going as yourself. 😀

Hope you have fun at the Spooky Speakeasy!