Tag Archives: Fun with friends

Chai Pani in Asheville is a “Can’t Miss”

Chai Pani should be on your not-to-be-missed list when traveling to/by/through Asheville. It will be so worth it.

If you’re a regular reader, you know my kidlets love Indian food. So when an opportunity to be in the Asheville area presented itself, we planned dinner accordingly and made our way to Meherwan Irani’s much celebrated Indian street food restaurant. Think all the fun staples—chaat, bhel puri, pakoras…all shareable and fun. There are a few larger plates too, like the butter chicken. My kids were a bit disappointed not to see Chicken Tikka Masala on the menu but the Butter Chicken was a hit (it’s a close enough compromise). Chicken Tikka is a feature on the menu at times.

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Chai Pani is super cute and a bit retro inside. I’d say it’s on the small side but you don’t feel crammed at all.  We were there on a Monday and halfway through our meal, it was already filled up inside.  It’s been two months since our visit and now that the homeschool year is pretty much wrapped up, I finally have time to share some of the delights we enjoyed. Annnnnd that being said, I simply have no idea what the featured dish was that night as it changes often and my brain has no recollection other than I know it was wonderful. It may have been a vadouvan with a protein like lamb or goat, savory, aromatic, with a bit of a kick.

Green Mango Chaat

Green Mango Chaat

This wonderful chaat, considered a street food snack, was deliciously sweet and salty, cool and crisp and no wonder it’s the perfect snack because it has everything you want in something munchy.

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Aldo Tikki Chaat

Now heading to the more savory side, we really loved these crispy Indian potato fritters  “served on spiced garbanzo bean stew topped with tamarind & green chutneys, sweetened yogurt, and crunchy chickpea noodles (sev).” This was a warm, spicy appetizer that had all those aromatics and flavor you love in a classic Indian dish.

Kale Fritters

Kale Pakoras

Indian style savory kale fritters made with curried chickpea batter. Served with green chutney & sweet yogurt.  So unexpected, Chai Pani sent out these kale fritters that were A-MAZE-ING. Get them get them get them!  My mouth waters thinking about them. They’re like kale chips taken up 1000 notches. Super crunchy perfection.

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Butter Chicken Thali

I mean you just cannot go wrong with Butter Chicken. Marinated and seared Joyce Farms chicken in an aromatic tomato cream sauce with butter and jaggery. It’s described on the menu as a North Indian favorite and one of Chai Pani’s signature dishes. You might need two. We didn’t because of all of the above, lol.

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Vadouvan

While the Butter Chicken was mainly for the kiddos, this spicy dish was for Mr. foodie and myself. I will say that the rice at Chai Pani is perfection, but basmati done right usually is as traditionally it’s made in a large amount of water and drained off so that you get beautiful individual grains of rice. See them?

The dishes were just the perfect balance of savory and a touch of sweet with the appropriate tangy requirements from yogurt, citrus. You just can’t get any better.

The kitchen actually sent out a couple of desserts for us to try. My daughter really enjoyed the “mango ice cream sandwich” on a wafer cookie and I absolutely loved gulab jamun, which is deep fried dumplings made of milk, flour, butter and cream, soaked in cardamom & rose syrup. There’s just something about the texture of those little dumplings in the syrup. And they’re just the prettiest little things. If you’re a fan of Indian rice pudding, it’s also an option.

The Chai Pani restaurant group has locations in Atlanta and Decatur, GA and you may have also heard of Buxton Hall Barbecue, also in Asheville. Another can’t miss eatery if visiting the area. For cocktails, you’d love Asheville’s MG Road and now Irani, who must not be busy enough, has launched his own spice company, Spicewalla.

So if you’re traveling in Western NC and you see fit to make some time in Asheville. I just cannot recommend Chai Pani enough. Service is wonderful. Drinks are great. Food is incredible.  And even if you think you don’t like Indian food, Chai Pani may convert you with their fun, shareable plates.

Chai Pani
22 Battery Park Ave (58.67 mi)
Asheville, North Carolina 28801

 

 

 

Review: Full Kee Chinese Restaurant

Hi, Foodies! This post has been updated to let you know we had a few tickets open up for our Chef’s Table at Full Kee, which was rescheduled to April 29 at 7:00.  Get tickets here. 

Honestly, the reason the event got moved up is that Full Kee may be going through an onwership change…they wanted to honor the commitment to our dinner. This could be a swan song for Full Kee, which will make me very sad. The link for tickets explains it all.

You probably know by now (if you’ve been opening your email and clicking on the blog) that I’m am HERE for Full Kee Chinese Restaurant, a local eatery that calls itself “gourmet Chinese.”  We went back for a taste because I wanted to “research” it for a possible future Chef’s Table. And it did not disappoint. So here’s the review when I brought Sister Foodie with me on our foodie exploration.

You can read the full article for YES! Weekly here.

Full Kee has been located at 3793 Samet Drive since 2005.  It was owned and operated by George Yu, who had a very popular restaurant in Washington D.C. before he and his family moved to the Triad. What started as a takeout restaurant, Full Kee expanded into a cozy restaurant with beautiful Chinese art, dim lighting, and a full bar.  In May of last year, George retired and moved to Florida.  Sue Chen had been a partner with George in the early days but had since moved on. Now there was a very brief period of time between George selling and Sue buying the space that the restaurant was not itself.  For one, the restaurant was operated by someone else. Full Kee’s Chef, Carlos Lopez, who had worked under George’s tutelage for nearly a decade, had left to pursue another opportunity while that owner was in charge. The restaurant experienced some not so great reviews for a few weeks. Sue ultimately purchased the restaurant in November and the space its in and brought Carlos back. And now Full Kee has risen to its former glory. Some say it’s better than ever. Update: Carlos has moved on and Sue has a new chef in the kitchen, but all the recipes are the same. 

Back before my food writing days, Full Kee became a favorite. You can read that initial view here. I found it so interesting that there was actually a Chinese restaurant that claimed to be “gourmet”.  It just wasn’t the norm. Chinese was and is almost entirely takeout and often quite low-key (no pun intended). Full Kee invites your casually dressed self into an ambiance that feels like fine dining, but is very comfortable and inviting. The dim lighting is soft and elegant. And what was more thrilling, amazing, astonishing, is that my children ate their food. At a restaurant. It was then and there that my children discovered they love Asian food, specifically dumplings, stir fry rice and “sweet chicken” (as my son calls it). To this day, General chicken is is favorite food (besides brownies). They’re actually going to the Chef’s Table. They will not be denied. 

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We were fortunate enough to step back into Full Kee after the ownership change to see what’s new and enjoyed our visit with Sue while we sampled some plates.

Egg Drop Soup: If you’re an egg drop soup fan, you’ll love this light broth with the ribbon of yolks. It doesn’t have that off-putting corn starch-like consistency. My sister, who was dining with me the evening we visited, it’s the best egg drop soup she’s ever had and that she ever feels a cold coming on, she knows where she’s headed.

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Lettuce Wraps: A perennial favorite with romaine lettuce and finely minced chicken with  vegetables. They are always a crowed pleaser for the table. The chicken was mild and seasoned wonderfully and the cool, crisp lettuce acts in contrast to the tiny hint of heat.

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Dumplings: Carlos makes all the dumpling wrappers from scratch. The result is a delicate dumpling exterior, tender on top, crispy on the bottom, while it lets the filling shine through. It comes with the typical sweet and savory dipping sauce. It is the perfect appetizer. 

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Spring Rolls: You just can’t not get some spring rolls when you eat Asian food amirite? They were super hot, super crispy, came with two dipping sauces and fab.

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General Tao Chicken: According to Sue, it is one of the restaurant’s most popular dishes (as it is in just about any Chinese restaurant). Full Kee’s General chicken, with its secret ingredient in the sauce, is light and crispy and not full of breading like you might find with ordinary takeout. “We wanted it ti be a bigger piece of chicken, but not heavy with flour and not cooked too long. It’s crispy outside and tender inside,” Sue told me.  It’s wonderful. And what often comes off as an afterthought, the broccoli is al dente and actually flavorful. Sue says, “It used to be just very plain, but I asked Carlos to add more seasoning.” The result is broccoli with a hint of garlic and it’s perfectly cooked.

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Walnut Shrimp: These firm, juicy jumbo shrimp are lightly crisped in the same manner as the General Tao’s, but the sauce is a bit more robust and amber in color with crunchy walnuts in the mixture.  I highly recommend this dish as well as the Philomela Shrimp, which has a creamier sauce. Or you can get the Full Kee Shrimp, which is a combo of the two. Both come with the same tasty garlic.

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Mongolian Beef: Customers will notice a change to this dish as the protein portion has been increased and the onions have decreased. It’s very savory and peppery and hearty.

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In addition to improving on some of their popular dishes, Sue says she’s lowered the prices while increasing portion sizes. The menu includes a wide variety of traditional Chinese noodle and rice dishes, including Stir-Fry Rice, Stir Fry Sea Bass, Boneless Duck and Curry. Sue has also recruited a wine connoisseur to help patrons with the perfect wine selection.  We agree with Sue that everyone in your dining party should order something different from one another.  “We want everyone to be able to try a little bit of everything.  It’s the best way to enjoy Chinese.”

Full Kee has retained its loyal following of customers, some of whom have a place at the table every Friday night. Andrew Priddy, who lives outside Winston-Salem, says they’ve been loyal since 2010. “We travel a lot. And this by far is our favorite restaurant. Great food, great service. They’re like family. We just love it.”

Sue say that after the slow-go of it, Sue says she loves getting feedback from her customers. “My customers make me feel like we have potential. Every time I see a great review or hear one, it’s just so encouraging and gives me a lot of hope.”

Full Kee will be the featured restaurant with A Chef’s Table on Wednesday, June 19th. Tickets can be reserved at https://chefstablefullkee.eventbrite.com

Announcing our June Chef’s Table at Full Kee Chinese Restaurant

Hi, foodies!

We are on a roll with these Chef’s Tables. I am just little Mrs. Foodie Planner.  We just came off an incredible and delicious, mind-blowing globally influenced Creole meal with Chef Jody Morphis at Blue Denim in Greensboro (aka Jeansboro).

Fortunately for our restaurants, but unfortunately for the blog reader, some of our events have sold out before I even get to announce it on my blog. Today, I’m ahead of the game to announce our June 19 Chef’s Table will be with the one and only Full Kee Gourmet Chinese Restaurant and it is going to be epic! It’s the best Chinese in the Triad and a favorite of so many people here.

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Here are the details!  Click here to get tickets if details don’t matter .

Folks….we’re going to High Point to share with you the BEST BEST Chinese in all the Triad. Full Kee has been renowned for its “gourmet” Chinese cuisine for over 10 years.  Nope,  this isn’t your typical takeout fare. It’s elegant dining and gourmet Chinese and I promise you, you do not want to miss it.

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As former owner, George Yu, has retired to the Sunshine State, new owner Sue Chen has helped Full Kee retain and exceeed its former glory. Chef Carlos Lopez learned everything he knows from George and has further refined and enhanced his culinary talents with Cantonese cuisine.  From the handmade dumpling wrappers to delicate stir fry bass and savory boneless duck, you’ll be impressed with this family-style event at Full Kee.

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Wednesday, June 19 at 7:00pm. A reminder of our pricing: Your ticket price of $35 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. A reminder that seating will be limited. We’ll see you on June 19! Come early for drinks and relax for a bit. Full Kee has a full bar and a great wine program.

** It’s super fun to attend Chef’s Tables with friends! We totally get it. However if you are unable to arrive early and all at once with your party, please let us know in advance that you’d like to be seated together and we’ll make every effort to accomodate your request. This is especially helpful if your tickets were not purchased under one name.

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

 

 

Join us for A Chef’s Table with Chef James Patterson

We’re going back….to Sedgefield Country Club…two years after Chef James Patterson nearly floored us with five courses of incredible cuisine. We hope you join us on Tuesday, May 28, at we visit the culinary home of one of the Triad’s rising stars on the food scene.  Well, if you ask us, Chef James has already risen to superstar status!

This Chef’s Table is very special. Why? Because not everybody gets to walk through the doors of Sedgefield Country Club and have an amazing meal. When Chef James hosted us in 2017, you almost had to roll us out of the dining room. Each dish was masterfully detailed, wonderfully delicious and expressed James’ and his cooking team’s incredible talents. And as always, Chef James Patterson will be dazzling us with a few surprises throughout the night. That’s how he rolls and that’s how we like it at our Chef’s Table. We let the chef surprise us!

4th Course

If you’re curious about the last Chef’s Table with Chef James, click here to read the recap.

1st Course

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Tuesday, May 28 at 7:00pm. A reminder of our pricing: Your ticket price of $40 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. A reminder that seating will be limited. We’ll see you on May 28! Come early for drinks and relax for a bit.
** It’s super fun to attend Chef’s Tables with friends! We totally get it. However if you are unable to arrive early and all at once with your party, please let us know in advance that you’d like to be seated together and we’ll make every effort to accommodate your request. This is especially helpful if your tickets were not purchased under one name.

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

A Chef’s Table with Adam Barnett and The Katharine Brasserie

A version of this story can also be seen at YES! Weekly.

After 18 months in full-blown get-to-know-you mode, Chef Adam Barnett is feeling very much part of the culinary scene in Winston-Salem.

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Barnett, who was hired in July 2017 as Executive Chef at the relatively new The Katharine Brasserie and Bar, which was the location of the first Chef’s Table of 2019 on January 8th. The event sold out in less than eight hours and then Barnett agreed to add another 15 seats for a total of 45. Those additional seats sold out in less than 30 minutes. Needless to say, people are interested in what Barnett is doing. Many of the attendees of Chef’s Table, which was held on January 8, had never been to The Katharine and they were ready for what he was cooking up.

Named for Katharine B. Reynolds, The Katharine has been written about by me and others a number of times, from media events and regarding seasonal menu changes or new additions, so if you’re a regular reader of YES! Weekly or Triadfoodies, you know I’ve walked away impressed with the food and service more than once.  And just about every time I’ve dined at the brasserie, we’ve enjoyed some of the best wine pairings I’ve ever experienced.

I got to know Barnett a bit better when he was a guest of my podcast, “At The Table with Triadfoodies.” Barnett grew up as a regular kid in Columbus, Ohio and enjoyed summers with his mother’s family in Nova Scotia, which he attributes to his sense of wanderlust. After deciding that academia was not for him, he took a more “hands-on approach” in construction. And you know how winter is in the construction field. “I needed some winter hours and I started working in a restaurant,” he says. “I had one chef take some interest in me, then I got shuttled along to another restaurant and then I hit the road.” Barnett has had stints in Aspen, Colorado; Toronto, Ontario; Vermont, Big Sur, and Los Angeles, California; and most recently Washington D.C. “I spent eight years in the school of hard knocks, real world training and eventually landed in the advanced placement program at the New England Culinary Institute.”  Afterward, it was in California that he honed his skills in modern French techniques, which serves him well at the Katharine, a French-Inspired brasserie, but Barnett says they don’t want to be too dogmatic about it.

“I’ve worked with some very, very good classically French chefs and that’s always been the underpinning of what I do,” he says. “But like everything else, cuisine evolves. You sit back and take a look at who inspires you or you look at re-discoveries of ethnicities and I try to incorporate that into what we’re doing here.” While we may think of French cuisines as heavy with butter and cream and bread, Barnett feels that France’s influence in its former colonies in places like the Mediterranean allows him to offer a more relatable, global approach and the menu of the Chef’s Table was a reflection of that.

Course One
Apple Rutabaga Soup garnished with Parsley Oil.

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Course Two
Arugula and Shaved Fennel Salad, Parsnip Crisps Preserved Lemon Dressing

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Course Three

Seared Diver Scallops, served with a Ginger – Carrot Emulsion, Batonet Beets and Radish Sprouts.

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Course Four (Meat Course)

Grilled Painted Hills Flat Iron Steak, Caramelized King Trumpet Mushroom, Foie Gras and Madiera Sauce.

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 Cheese Course
Thomasville Tomme (from Sweetgrass Dairy in Thomasville GA), Campo d Montalban (a blended Cow, Goat, and Sheepsmilk Cheese from Spain), Honey-Walnut Spread, House-made Ginger-Apple Butter, Herb Salad

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Okay okay…so you’re wondering where is dessert…heh heh…funny story.  I actually really enjoyed the cheese course, after all it IS a French-themed restaurant. But there’s the story of a pastry chef and rice pudding gone awry. We’ll leave it at that. 

Barnett took some time to get to know the space and cultivate an air of good community with the culinary team itself. The Kimpton hired new management, a new sommelier and he says now The Katharine is better than it has ever been. “I feel so tremendously honored to work with this group, from our back of house to our management and our sommelier. They’re a big part of the engine. It’s never a one person show.”

Barnett says he’s enjoyed the community and has felt the embrace and he can’t imagine doing anything different.  He says, “I love the visible, tangible marker of a day well spent. And that’s one of the great things about working with food.  You get raw ingredients in, you apply technique, you hand it over to someone and you get to see the satisfaction. There’s a profound sense of enjoyment from that.”

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By the way, this wasn’t served at our Chef’s Table but if my favorite dish at The Katharine is this Beef Tartare. It’s divine.

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Wanna go? The Katharine Brasserie & Bar is located at the Kimpton Cardinal Hotel, 401 North Main Street, Winston-Salem. katharinebrasserie.com