Tag Archives: Greensboro

Check out my podcast with Chef Jody Morphis of Blue Denim

Good afternoon, foodies!

My podcast with Chef Jody Morphis of Blue Denim is live. You can listen here.IMG_6490.jpeg

Jody is the featured chef of my next Chef’s Table on March 26. We can’t wait to find out what is in store.  I love talking to chefs and finding out how they got where they are.

And it sounds like, Chef Jody is doing exactly what he feels called to do.

Read more abut Blue Denim here. by visiting their website and seeing the menu!  We’ll have a complete recap of our Chef’s Table next week in YES! Weekly.

If you’ve got some time to spare (while you’re driving or cleaning), all of my podcasts are on the Triad PodcastNetwork along with a lot of great podcasts by local businesses.  Outlook-1495762201.jpg

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.

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 

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.

Join us for triadfoodies Chef’s Table at Taaza Bistro this Wednesday!

Good golly it’s been a while since I posted. I will try to change that.

With homeschooling (OMG) and writing each week for YES! Weekly and the general responsibilities of life, I find it hard to stop and make myself post something. But I def wanted to let you know that we have a few more seats available at our monthly Chef’s Table coming up Wednesday in Greensboro at Taaza Fresh Indian Bistro.

What is Chef’s Table? It’s basically our way of getting you into a restaurant and in front of a chef for a VERY affordable price for a taste of what’s on the menu. It’s a way of letting the chef surprise us and it’s SUPER fun. We started in May 2016 and we’ve gone strong since then, some with sell-out crowds. There’s limited seating available and as I write this we have 5 seats remaining.

Here’s how it works. You click this link and it sends you to the Eventbrite site and there you purchase your tickets. You’ll enjoy a multi-course global meal… but I never know what’s going to be served. We’re all surprised. No menu…just delicious surprises…all from the creative noggin of the chef/culinary team or maybe something they are wanting to highlight from the menu. And sometimes it requires you to think out of the box, get out of your comfort zone. Most of the dishes are served family style, so if you don’t like chevre or kale or venison, then you can nibble and let the rest of your comrades enjoy.

About Taaza Fresh Indian Bistro….you can read the review I wrote about them in YES! Weekly.img_0485 It was amazing and the BEST Indian food I’ve ever had with excellent service.

I think you’ll love it. Join us by clicking the ticket link above!

I also have some exciting news to share but you’ll have to wait until the next post.

See ya later foodies!