Breakfast for dinner anyone? If that’s one of your favorite things, you would’ve loved our latest Chef’s Table at Young Cardinal Cafe & Co featuring Chefs David Swing and owner and chef Adam Andrews. You probably know Chef Adam as owner of Jeffrey Adams on 4th, The Trophy Room, Dogwood Hops & Crops and Twisted Pine Catering. Though no longer an owner, he helped Fourth Street Filling Station become what it is today. And as if he’s got any time on his hands, he also has a farm which supplies produce to his restaurants. David Swing was a featured chef back in October 2019 and we were excited to work with him again at his new digs in a completely new way.
Young Cardinal opened its doors at 424 4th Street, Winston-Salem, in February 2020 just before the Covid pandemic hit. No one could’ve seen what was coming as the dining public waited anxiously for downtown’s newest breakfast and lunch spot to open. YC barely skipped a beat once restrictions were handed down. They pivoted and offered a to-go menu and even had a little market set up for downtown residents to quickly grab a few grocery items. In fact, Young Cardinal was busy during those lockdown days and more and more people enjoyed the deliciousness and were happily sharing their experiences with their friends on social media.
At June’s Chef’s Table, I wasn’t quite sure if there would be a July event as staffing issues still were projected to be a factor and many restaurants are not back to either capacity or normal hours. But I reached out to Chef Swing and he and Adam Andrews gave me an enthusiastic thumbs up. Twenty-four hours after the tickets went live, we had a sold out event.
Young Cardinal is all about breakfast and lunch items, but fun and creative additions to your typical breakfast fare, along with the soul-soothing favorites like eggs, bacon and waffles. Our Chef’s Table was no different. No only were we greeted at the bar with a huge board of delectable snacky and brunchy type items from scotch eggs (OMG sooooo good), pimento cheese, bacon to biscuits, ham and cinnamon rolls, we had four huge courses of breakfast with a twist.
Course 1: Avocado Toast with Tuna Poke
Course 2: “Huevos Rancheros with Pork Belly, Mole Sauce
To say we were stuffed after basically four full brunch courses is an understatement. Good thing we all went home and hopefully to bed because the brunch nap was a felt need after this dinner. But it was delicious and we are so happy Adam opened his doors to us!
We were also so pleased to have Sixth and Vine’s Executive Chef, the stunning Ebony Warfield, with us. She’s featured next month at our next Chef’s Table, which sold out in just a few hours. We are super excited about that!
If you’d like to know more about Chef Swing and Chef Andrews and the Adams restaurant group and everything they’ve got going on (which is a lot), check out my podcast with them here. You can also find the Triad Podcast Network and “At the Table with Triadfoodies” wherever you listen to podcasts.
If you missed out on this Chef’s Table, the good news is Young Cardinal Cafe & Co is waiting for you right on 4th Street in downtown Winston-Salem. You can get your breakfast fix 6 days a week, Tuesday-Sunday 8am-3pm. Be sure to follow them on Facebook and Instagram for specials and their schedule. Chef Swing did tell me they will be closed the week of July 24-30. Annnnnnd….drop me a note in the comment section. Where would you love to see a Chef’s Table in the Triad? Greensboro, Winston-Salem, High Point? Would love to hear from you.
I’m constantly inspired by the local seasonal ingredients around us to create fun, fresh salads to keep lunches interesting and add a cool component to dinners. Try some of our favorite salads we’ve been loving this summer. Most of these recipes are built for 2 4 people as a side or entree salad. Adjust your ingredients if you’re feeding a crowd.
Summer Squash Salad
I’d be remiss if I didn’t kick off the list with our favorite summer salad, with summer squash taking center stage. It made its debut here a few years ago. It’s crunchy, herbacious and satisfying. Try slicing the squash into ribbons for a fun twist but sliced thinly is superb. Click here for the recipe.
Farmer’s Market Power Salad
It’s lettuce season. It’s corn season. It’s blueberry season. It’s squash season. It’s cucumber season. One visit to the farmer’s market and you’re on your way to this banging power salad. Simply add cooked quinoa and your favorite dressing. This month, I was gifted Oleamea Olive Oil so I used that. It’s organic extra virgin olive oil sourced from Aydin, Turkey, and I have to say, I’m impressed. It’s fruity and clean and the Everyday Extra Virgin used here made a perfect Shallot Vinaigrette. The premium Extra Virgin will be beautiful on caprese and with fresh bread. Typically, this salad would include freshly chucked corn in its raw form, but feel free to use cooked. I had leftover skillet cooked corn so I simply used what I had. But, raw corn on a salad? 100% yes do it. With the squash salad above? That too.
Ingredients: Salad greens (I used arugula, mâche and tender romaine here) 1/4 cup blueberries 1/4 cup RAW corn or cooked if you prefer 1/2 zucchini quartered 1/2 cucumber quartered 1/2-1 cup cooked quinoa Place greens and other ingredients in a large bowl Dressing: 1/2 shallot chopped 1 clove garlic grated 1/4 cup vinegar (champagne or white wine is great here) Juice of half lemon 1/2 cup extra virgin olive oil (I used Oleamea) Salt/Pepper to taste Whisk all ingredients together, adding lemon juice, s/p to desired taste. Disclaimer:After being contacted by their representatives, I was gifted a set of Oleamea Extra Virgin Olive Oil to give honest feedback as well as taste test for our Holiday Gift Guide. You can find Oleamea at The Fresh Market in North Carolina or online.
Triadfoodies House Side Salad aka Greens & Parm
If you’re fortunate enough to find some locally grown mâche in your area when its in season, I highly recommend adding them to your salad rotation. Great alone or combined with other salad greens, mâche (this from Daffodil Spring Farm in Valle Crucis) comes in these pretty rosettes and are a bit nutty, like watercress or arugula without the peppery bite. They complement every salad I’ve had them in. This salad, with any green or combo of greens I have on hand, is our go-to with entrees all year long, especially with pasta. But in the summer, you know we’re adding tomatoes. The two ingredient dressing is a must-try. You don’t even need a bowl…just drizzle oil & vinegar style. Super simple!
Ingredients: Seasonal greens like mache, spinach, butter lettuce, romaine Cherry Tomatoes, halved, optional 1/4 cup parmesan or pecorino, shaved or grated Dressing: 1/8 cup white balsamic dressing (I like Batistini Farms) 1/4 cup extra virgin olive oil salt/pepper to taste You can simply drizzle the vin and EVOO over the greens adding more of either when necessary. Finish with s/p and cheese.
Everyday Cucumber and Tomatoes Salad
Inspired by Chef Vivian Howard and her cookbook, Deep Run Roots, this memory triggering salad reminds me of dinners at my Grandma’s. The cookbook re-introduced this perfect salad to me and provided the ratios too. Enjoy the colors and crispness with BBQ, ribs, burgers, fried chicken or really any dish. It adds the perfect amount of acid and freshness to your meal. And as she states in DRR, the recipe is highly adaptable for adding all kinds of seasonal freshness, from watermelon to corn to blueberries and peaches. You can add a boiled egg and call it brunch and I’ve happily done so.
Ingredients: 1 tomato quartered or cherry tomatoes (use ends from a tomato sandwich..no waste!) 1 cucumber, halved 1/4 red onion, sliced very thinly 1/4 cup apple cider vinegar 2 tbs. sugar 1 tsp. salt Freshly ground pepper
Directions: Per Howard’s book, combine the cucumber and onion with the sugar, salt, and pepper in a bowl. Allow to marry for about 15 minutes. Add the tomatoes and vinegar and allow to mingle again for another 20 minutes to four hours. Best served at room temperature.
Speaking of cucumbers and salad….
Everyday Cucumber Salad
Here’s another version of a cucumber salad, taking notes from Chef Howard’s recipe but adding some garlic with options of changing up the dressing for a different flavor profile. Note: Add sesame oil and rice wine vinegar in place of balsamic and extra virgin olive oil and you have the perfect dressing for an asian inspired cuke salad. Add a chili flavored oil with white balsamic or sherry vinegar for some heat and pair with seafood. Persian, Piccolino or English cucumbers are best here but use what you’ve got. Feel free to add mâche, watercress, avocado or onions here for even more flavor, but they are not necessary, because…well it’s a cucumber salad.
Ingredients: 1-2 Cucumbers halved Dressing: 1/4 cup balsamic dressing 1/2 cup extra virgin olive oil 2 cloves garlic, grated salt/pepper to taste Whisk dressing ingredients together and pour over cukes and give them a toss. It’s okay to do this a little while before you eat as the cukes have time to quick pickle in the dressing.
Asian Cabbage Salad w/ Ginger Dressing
Okay, so this stunner with all the colors of summer is absolutely simple to make. You can use any number of veggies here. Mr. foodie doesn’t love cucumber (lol that this post has several salads with cukes) so I didn’t add it here, but cukes would be delicious and I might say necessary. As for the dressing, you can make your own as I provide a recipe here, but I will offer no judgement if you use a favorite brand from the store. Been there. Done that. Makoto forever! And Little Black Dressing Co. too.
Ingredients: 1/2 purple Napa cabbage, shredded thinly 1/4 head Romaine lettuce, shredded thinly 1/2 cup cherry tomatoes halved 1 bell pepper sliced thinly Red onion, carrots, cukes optional Dressing: 2 tbs. fresh ginger, grated (jarred is okay ..it really is) 1 clove garlic, grated 2 tbs. soy sauce 1/4 cup rice wine vinegar 1/3 cup sesame oil (or combo of sesame and neutral oil) 1 -2 tsp. sugar or honey to taste sesame seeds (optional) Pepper to taste Combine all ingredients except oil, sugar and seeds and whisk. Slowly add the sesame oil, tasting as you go. If you like it less sesame-y, begin adding the neutral oil like olive oil. Sweeten to taste. Add sesame seeds if desired. Toss the salad and pour dressing over. Serve immediately.
Summertime Pasta & Corn Salad
Who doesn’t love a pasta salad with a light, yet creamy dressing? This herby salad has it all. Better still, you can make your own creamy dressing (think Greek yogurt, cilantro or other herbs, lime, s/p) or just use your favorite ranch. I used a Sriracha Ranch from a local restaurant, F.A.R.M Cafe in Boone. The dressing from the squash salad above would be fab with this. The salad is terrific the next day.
Ingredients: 1 lb cooked pasta (I used trottole, but any spiral or shaped pasta will do) 1 cup cooked fresh corn (the sweeter the better) 1 cup cherry tomatoes, halved 1/4 red onion, finely diced 1 cup fresh cilantro Handful fresh chives (optional) Salt/pepper to taste Your favorite creamy dressing. Cook pasta, drain, add the rest of the ingredients to a bowl and toss. Pour enough over to cover well but not drench. You can always add more, right? Toss and enjoy.
I hope you enjoy these summery salads. Any one would be great with the addition of some protein to turn it into more of an entree. If you try them let me know!
I often get asked for dining recommendations when people visit our hometown of Banner Elk, NC. For such a small little town, BE has quite the offerings. So much in fact that we often don’t feel the need to go outside the area to eat (but we still do, because duh). I am currently working on a post that is much more extensive of top spots to eat in the entire High Country, but for now, here’s a list of restaurants that rarely disappoint in Banner Elk, NC, where you can come relax and just BE. This list is in no particular order, but I did place the higher end restaurant on top. Also, don’t let the all over the place addresses fool you. All of these restaurants are in Banner Elk proper. There are some restaurants that are literally in the same complex and one address will say Linville and the other will say Sugar Mountain and don’t ask me why….we’re all just scratching our heads up here.
Artisanal Restaurant 1200 Dobbins Road, Banner Elk $$$$ Artisanal is one of a kind. The quality of the food, the service and the ambiance are simply extraordinary. You’ll enjoy a truly elevated chef curated experience with a menu that changes often. We have taken our children here (youngest is 12) and they’ll make a meal for them too if they’re picky (chicken tenders, buttered noodles). My older child loves the food here. All that to say, it’s best enjoyed as a date night or with adults. It’s business casual so be prepared to dress cute.
LP on Main 171 Main Street, E, Banner Elk (Lousiana Purchase) $$$ One of our absolute favorites and most visited for a date night, LP is in a new space in downtown BE and is just beautiful. The food and service never disappoint. I love the BBQ shrimp, but I also enjoy trying new items from the menu. The salmon, the burgers, the meat loaf, the lobster poutine! There’s a variety of price points to suit your budget and now that it’s the high season, LP is open for lunch and dinner Tuesday-Saturday.
LP on Main
Reid’s Cafe & Catering 4004 NC 105 Suite #8, Sugar Mountain $$$ Hyper local and focused on seasonal ingredients and craft cocktails, Reid’s is definitely a favorite of mine and go-to if you want to really see those ingredients in play and truly promoted. They make it all in-house. I recently enjoyed brunch at Reid’s for the first time last month and it was stellar (they are not serving brunch this summer). It’s absolutely not your run of the mill shrimp & grits or duck at Reid’s. Be prepared for some creativity. Open Tuesday-Saturday lunch/dinner.
The Painted Fish Cafe 2941 Tynecastle Hwy, Banner Elk $$ Another frequently visited restaurant facing beautiful Sugar Mountain, The Fish, as it’s affectionately known is a wildly popular for Sunday brunch and for changing up his menu. Very family-friendly, reservations are always still recommended this time of year. We love Fried Chicken Wednesdays and Fried Catfish Thursdays and you can count on a chef’s special all the other nights as well. Open Wed-Sunday.
Stonewall’s Restaurant 344 Shawneehaw Ave, Banner Elk $$$ For a great steak, you’ll find it at Stonewall’s, which has been locally owned for decades. If the Cowboy ribeye is on the menu, we recommend as it is suitable for sharing. Don’t miss the deviled eggs or the wedge salad while you’re here.
Luna Thai & Sushi 3990 NC 105, Linville $$ BE’s brand new itty bitty baby Thai/Vietnamese/Asian Fusion restaurant just a few doors down from Reid’s (notice the address is totally different). Stir fry, pho, Tom Kha, Curry dishes with noodles or rice and sushi. It’s all just delicious and we haven’t had a bad meal there yet.
Banner Elk Cafe 324 Shawneehaw Ave, S. Hwy 184, Banner Elk $ You might call BE Cafe the most popular spot in town and I wouldn’t argue. It’s a very large restaurant, dog-friendly patio, and generally where most people go for a quick easy bite. They offer two huge menus (one is the Lodge menu) and you can find sandwiches, salads, pizza, pasta, burgers and entrees. I personally go for the burgers and the trout here. Mr. foodie loves their salads for lunch. They have a dessert case and a coffee shop too. Full disclosure: It ain’t always rainbows and fairy tales here. I’ve had some moments where I walked out disappointed, but for the price point and the vibe, I keep going back and the fact that they have live music is a big plus.
Sorrento’s140 Azalea Circle, SE, Banner Elk $$ Not the cheapest place in town for a pizza or plate of pasta, but Sorrento’s in the Village downtown has been around a long time and the pizza is very good. You might enjoy bringing your pup and sitting out on the patio, where you can enjoy live music from the amphitheatre. We usually just get pizza here but if pasta is what you’re craving, you’ll find all the classics plus a very tasty lasagna.
Bodega’s488 Main Street West, Banner Elk $$ We even have Cuban food in BE! Go to Bodega’s for their beautiful al fresco dining experience and load up on all the little tacos and black beans and be sure to get a Cuban too.
The Ham Shoppe 32 High Country Square, Banner Elk $ This iconic shop is now located in the heart of BE. All of the sandwiches are prepared fresh and you can even order bulk meats (call ahead to check availability) for a longer stay. I love to grab a few sandwiches and take them for a picnic. Annnnnnnnd…..if you see an entire apple pie in the case for sale, I’m going to suggest you go ahead and buy it because it is amazing.
BE. Scooped 144 Azalea Circle, SE Banner Elk $ After you visit the Village or hit Sorrento’s be sure to stop by BE Scooped for a fresh waffle cone filled with ice cream. It’s a sweet little ice cream shop with plenty of flavors and the service is excellent.
Dunn’s Deli 134 Main Street West, Banner Elk $ Another iconic sandwich shop in the heart of downtown BE, grab a warm or cold sandwich to go or BBQ. We love Dunn’s BLT’s and pastrami sandwiches. You can dine in or out.
So there you have it. I promise it’s not all of the restaurants in BE, but these are our tried and trues. Let me know if you try any of these restaurants and what you think. And if I’ve left anyone out that you think deserves attention, please comment below. Also, I’d be remiss to not tell you to give the Wilderness Alpine Roller Coaster a try for a fun family thrill. Come see us!
Hi, friends! The past couple of weeks I’ve been collaborating with Lusty Monk Mustard, coming up with different creations like this Chicken Schnitzel. My friends at NC’s Lusty Monk have jumped on board for a giveaway of their trio pack of mustards! Keep reading for the recipe and how to win.
Way back 150 years ago when I worked at the Village Tavern in Reynolda Village in Winston Salem, my favorite burger was called the Mustard Pepper Burger. All I know about it is that it had a peppery kick and the bun was spread with dijon. It was kind of like an au poivre meets Dijon and very simple with lettuce, tomato and cheese if you wanted it. It’s no longer on the menu but it was such a good burger, I decided to make my own with Lusty Monk Original Sin mustard. I tried this recipe a number of times and the last time, I got it just right.
The burger meat (I used local Shipley Beef) is “marinated” with the mustard, worcestershire sauce, garlic powder, salt and plenty of pepper. The mustard inside the meat mixture is key and there needs to be a crust of pepper on the burger. I like to sear this burger in a cast iron skillet so I don’t lose any pepper and because it makes such a good crust, plus at the time of this posting we were 25 degrees with gusts of 20 and that’s not grilling weather. Once the burger is cooked, place on buns and top with a bit more mustard and your choice of fixings. It really doesn’t need much in the way of toppings. Honestly, I never want mayo on a burger unless it’s a patty melt but something about mayo is good with this Lusty Mustard burger. Let me know if you make this and what you think. If you do make the Lusty Mustard Pepper Burger, tag me on Insta!
1 1/2 lbs of ground beef 2 tbs. Worcestershire sauce 2 tsp. garlic powder 2-4 tbs. Lusty Monk Original Sin mustard (the more you use, the kickier it is) Salt to taste Freshly ground pepper (enough to make a crust)
4 quality hamburger buns (potato or brioche) Toppings of choice (lettuce is good here and I like a spread of mayo on this burger)
Instructions: Mix the ingredients for your meat mixture and allow to rest in the refrigerator for about an hour. When time to cook, patty the meat out to your desired size. We like 1/3 pound burgers. Crank your skillet to a high heat and add a little oil to prevent any sticking. Sear the burgers on either side until desired doneness. Add cheese if you want. Muenster or Swiss are good here but you don’t need cheese. Remove from heat to a plate to rest for 5 minutes. Build your burger with more mustard and toppings of choice. Enjoy!
Fun note: My hubby added the sweet Into Temptation mustard to his burger and really liked the contrast of the peppery crust and spicy kick of the original.
We’re giving away a trio pack of Lusty Monk Mustard featuring Original Sin (a grainy dijon), sweet IntoTemptation (a grainy honey) and Burn in Hell (a spicy Chipotle). Want to win? Comment below and for additional chances to win, head over to my Facebook and Instagram and comment how you’d love to use these mustards. I’ll draw a winner next week, March 5.
As we lean in a bit longer into the “stay at home” order, we’re continuing to embrace our two options–take out or cook in. One of our favorite things to make at home is “takeout” and this Beef & Broccoli is no exception. It’s even better than any takeout or eat out I’ve ever had. Recipes are abundant online and I adapted this recipe from dozens I found online, tweaked according to what we like and had on hand and we put our wok to good use, however it can easily be made in any large skillet.
I happened to have some local stir fry beef from a local farm via our online farmer’s market, High Country Food Hub, and simply used some frozen broccoli (because I didn’t want to make a trip just for the fresh stuff) and added that to some local bok choy and ramps I picked up from my Kindly Kitchen produce box. The family declared this a winner,even though my kidlets don’t love steak. The quick marinade helps the steak come out nice and tender and the sauce is savory and gingery with just a hint of sweetness. I even inadvertently adapted this recipe to be keto leaning with the use of xantham gum as we were all out of corn starch. You can even make this paleo with coconut aminos instead of soy sauce.
2 lbs beef stir fry (usually pre-cut in the meat section) or slice flank or flat iron thinly against the grain 1 TBS corn starch or xantham gum 1/4 tsp baking soda 1 TBS oyster sauce 1 TBS soy sauce 1 TBS sesame oil
2 cups broccoli florets, fresh (or frozen but thawed) pepper
Sauce: 1/4 cup tamari or soy sauce (or coconut aminos if paleo) 1 TBS honey or brown sugar 1 TBS sriracha 1 TBS oyster sauce 3 cloves fresh garlic, grated 1 inch knob ginger, grated 1/2 cup beef broth 2 teaspoons corn starch or xantham gum
1-2 Scallions as garnish Cooked rice or noodles, prepared according to directions.
Combine the steak and all ingredients for it except for broccoli along with a generous pinch of pepper and set aside. You can do this several hours in advance for extra marinating.
Combine ingredients for the sauce and set aside.
Prepare your rice or noodles and while that’s going, heat a tablespoon of sesame oil (or regular oil) in a wok or skillet. Once the oil shimmers, saute the beef until it’s beginning to brown on all sides. 3-5 minutes. You made need to do this in batches. Remove the beef from skillet onto a plate and set aside. To the hot skillet, add your broccoli (or any other veggies you want to use), and sauce and cook the veggies until al dente. Add the meat back to the wok or skillet and heat through until beef is coated and the sauce has thickened a bit. You’ll know. If you’re using corn starch, you’ll want to make sure you cook out any bitterness or “starchiness” that is remaining. Again, you’ll know.
Serve the beef & broccoli on top of steaming hot rice or noodles and top with scallions or sesame seeds. Enjoy!