Tag Archives: local

Sir Winston Restaurant & Wine Loft

It’s time you all tried Sir Winston!

Years passed as many walked by wondering what is going to become of the The Pepper Building, a 1928 art-deco landmark ,when several years ago, it was announced that the building had been sold and would become a boutique hotel and restaurant.

Indigo Hotels, owned by IHG, like to spring up in areas that provide their guests with a more local experience. As you walk into the hotel, you’re at once in the Sir Winston Restaurant & Wine Loft and immediately are immersed in a local experience. From the walls adorned by local artists, to Sunnyside Millwork’s handcrafted banquettes, tables, chairs, in fact all of the new woodwork in the restaurant, the focus on those local details are quite obvious.  The restaurant was at one time in the basement of the Pepper Building and the new Sir Winston is a nod to its predecessor of the 1960s and its inspirational namesake, Sir Winston Churchill. People who have eaten at Sir Winston in the 60’s, will see familiar quotes as well as light fixtures found in the sub-basement that have now been repurposed in the bar and dining room. The attention to detail is impeccable.

I mean it’s just lovely. Go upstairs in the loft and enjoy the view. I first enjoyed Sir Winston right after it opened on a date night with my 10-year-old.  Chef sent out a few things for us to try, a boiled egg appetizer, a flat bread with lamb meatballs. My seared scallop dish with pickled local melon was outstanding.  I knew David would kill it at at a Chef’s Table.

I spoke with him for my podcast, “At the Table with Triadfoodies” which you can hear here. 

David was hired to design the menu and lead the kitchen of the new Sir Winston, which opened in the spring. Swing, was born in Winston-Salem, grew up in Wilmington, gained his culinary skills in New York City and worked his way back to the City of Arts and Innovation several years ago. He says to build the menu, he had to go all the way back to the late 60’s. “I was given the original Sir Winston menu. I took some ideas from that, but I had to assure management that I would not implement that pricing structure,” David joked.

For context, prime rib back in the day was $2.25.  Sir Winston endeavors to take you back in time enough to appreciate classic details and flavors but bring you back to today’s modern techniques and flair and Swing’s influence of southern cuisine.

Chef took the popular items like seafood and prime rib and put his own spin on it. “Shrimp cocktail was very popular, so I came up with Sutler’s gin pickled-shrimp, which is on our small plates menu as well as on our NC trout dish.” David says they didn’t want to be a steakhouse but did want red meat options on the menu. “To play off the prime rib, all of our signature steaks come off the rib loin, which we break down in-house, including my personal favorite, the cap steak which is featured in the Bulldog’s cut.” He says this steak made the menu after he got his hands on Sir Winston Churchill’s personal cook’s cookbook. Between researching original menus and Churchill’s indulgences, writing and re-writing menus, Swing says he spent at least two months preparing for this gig.

Chef Swing introduced a few new ideas to the guests that will be featured on the upcoming fall menu, but the tasting courses were a great balance of the tastes of summer and a nod to the spiciness of fall.

Course One

Pimento Cheese Stuffed Squash Blossom, Apricot Mango Chutney

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I love the delicate texture of a stuffed squash blossom that’s been flash fried and it seems like they were made for pimento cheese. This appetizer tasted like summer in the South.

Course Two
Texas Pete Dust Cinnamon Maple Smoked Pork Rind Encrusted Chicken Lollipop

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This beautiful chicken drummie was a conversation starter at most tables. The sauce was rich and robust and the pork rind crust added another crispy dimension. I could see this dish on a menu anywhere and it would be a fun lunch item. And Swing must think so too. “I’m playing with smoking Cornish hens and preparing them the say way, with bacon jam and the pork rind crust.”

Course Three
Seared Scallop, Pork Belly, Beet Purée. Pickled Watermelon

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Our very own version of surf and turf. I’ve enjoyed scallops, which are currently on the menu at Sir Winston, and the culinary team prepares them to perfection.

Course Four
Seared NC Grouper, Black Truffle Risotto, Raspberry Mole, Blood Orange Purée

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Sea dwellers…twice in one night? What a lovely treat. 

Course Five
Cheerwine Braised Boneless Short Rib, Chipotle Grits, Gremolata

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This course was the most comforting of the night. And Swing says there is a variation currently on the menu.

Course Six
Orange Ginger Cake, Wasabi Mousse

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Beautifully presented, the orange and ginger on this petite little cake were definitely reminiscent of the coming season. The mousse on top was definitely adventurous to say the least.

Sir Winston is a hotel restaurant but Swing says he appreciates the company’s approach to embracing the local story. “It does have this corporate backing, but the fact that it’s a chef-driven restaurant and that they said to me, ‘alright chef, here’s very little direction and the ball is in your court,’ was something that I’d been looking for a long time.”

 Sir Winston Restaurant & Wine Loft is located at 104 W. 4th Street, Winston-Salem.

sirwinstonrestaurant.com.

I fed my family for a week with Farmer’s Market Goodies for $82

A High Country Food Hub/Local Farm Meal Challenge!

This is a tad lengthy, but I feel worth it, so stick with me!

Often times, one of the stumbling blocks of shopping for locally produced ingredients is the so-called expense of feeding one’s family. Granted, it can be more expensive to shop at the farmer’s market for locally-raised meat and produce. It’s not always the case, but it’s to be expected.These are big time corporations here, these are small farms with a few employees, sometimes it’s just the farmer himself/herself. I try to be intentional about my shopping. I like to shop from local farmers, because my purchase could help send their child to dance lessons or to a math tutor. I know whose hands have touched that food and I know that it’s absolutely as fresh as can be.We also budget our grocery shopping (we use the Dave Ramsey “cash method” to stay in budget). But being 30 minutes away, going to the farmer’s market isn’t easy for me on Saturday, so I love the convenience of shopping online at the High Country Food Hub. Purchasing online uses our debit card, but we adjust accordingly. If you haven’t heard of the High Country Food Hub, I invite you to check out their website. They’re a part of Blue Ridge Women in Agriculture and they provide online access to local farmers to make it easier for you and me. I just love the service and they do so much to bring the community together with local agriculture with shopping, events, etc.  By the way, this post is not sponsored…this truly was my own  idea.

The challenge: Shop for a week’s worth of local goodies and make meals for my family. with it.  Budget: $100. I did my shop and it was $82 and some change.
Of course, I used some pantry/fridge ingredients to supplement like rice, onions, garlic, sauces to help stretch that budget but that’s to be expected. I did not go to the grocery store for any components I needed for my meals, only for random items like milk, avocado, snacks that I like to have on hand every week anyway. And I did swing by a local farm stand to get peaches one day because summer. Incidentally, the food hub does sell delicious whole creamery milk, but my son, the primary drinker, prefers 2%. And I placed my order too late to get Owl Creek bread.

Here’s my order:
Mixed cherry tomatoes, A Bushel and a Peck Farm
Heirloom tomatoes (red slicers)  Against the Grain
Heirloom tomatoes (mixed) New Life Farm
Purple potatoes, Blue Ridge Naturals 
Summer squash/zucchini, A Bushel and a Peck
Arugula, Full Moon Farm
Spring salad mix, Full Moon Farm
Shishito peppers,  Full Moon Farm
Mixed red/yellow sweet peppers, New Life Farm
Cucumbers, New Life Farm
Blueberries, Moffitt-Toolan Family Farm
Boston Butt, BRG Farms
Ground beef (2 lbs), Moffitt-Toolan, BRG Farms
Beef stew meat, Chestnut Grove Farms
Garlic brats, CS Farm
Chorizo sausage, Moffitt-Toolan

Here are the meals I prepared, with the local goods in italics. A recap of the recipes is coming soon is not up! 

Meal 1: (served 6) Paella Fried Rice using chorizo, some leftover chicken, leftover rice from a previous meal, peppers, onion, cilantro.

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Meal 2:  (served 8) Cincinnati Chili (This was enough for another meal of leftovers days later (without the spaghetti the second time). This counts as 2 family meals.
Beef was the only local item in this meal.

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Meal 3: (served 5) Pulled Pork using the Boston butt, Rainbow Veggies using the zucchini, peppers, shishitos, Purple Mashed Potatoes

 

Meal 4: (enough for 4) Mediterranean Night with garlic brats, peppers, blistered tomatoes (leftover rainbow veg) and Fried Feta w/ pita and hummus

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Meal 5: (served 5) Southwest Bowls w/Chorizo & Chicken, peppers & pico de gallo  (using tomatoes) on local grits

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Meal 6: (served 4) Korean Beef Bowls w/ Instant Pot stewed beef, zucchini, mushrooms

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Meal 7: (served 2) Arugula & Spring Mix Caesar Salad 

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Meals 1-6 (including leftovers from the chili) were were enough to feed my entire family. Paella fried rice gave us leftovers for 2 people. SW Bowls gave us another leftover meal for 1 (I turned it into breakfast), then there were a number of smaller meals, like salads, BLT’s.  Take a look.

Arugula salad with peaches, blueberries, burrata (served 2)

Arugula with figs, pancetta and burrata (served 1)

Spring mix salad with tomatoes (served 2)

Everyday cucumber salad with tomatoes (served 1)

BLT (served 2) using spring mix, arugula and tomato

I used the blueberries in smoothies, as well as snacking.

The eggs were used in a couple of different breakfasts including one that used the leftover pulled pork into an omelet. We still have half dozen eggs left.

 

Foodies, that means for my $82, I was able to make 40+ plates of food with those staples and every family meal included a locally-raised meat (6 meals that fed all 4 of us, a salad for 2, plus leftovers and individual lunches).  I shocked even myself with the ability to extend my dollar. And what’s more…my husband and son both went on a trip a few days into the “challenge”, putting it on hold, and the salad, peppers, zucchini were all still fresh two weeks later. I bought the food on Aug. 7, started the meal portion of the challenge on Aug. 9, stopped family meals Aug. 11 and restarted on Aug. 16 and completed Aug. 19. While they were away, I made salads for myself and ate leftovers with my daughter. It’s probably the healthiest I’ve eaten in a long time with well-balanced, colorful local goodness.  The other takeaway is that we don’t have to be nervous about using up these ingredients. None of the produce went soft or bad and it took me almost 2 weeks to eat it all.

Guys, I’m nothing special, I made a meal plan of items I know my people like and bought ingredients from the Food Hub based on my meal plan, which is nothing different than I do if I’m typical grocery store shopping. My habits are usually Food Hub every 2 weeks, then I fill in with a grocery shop, and when I go down the mountain to Winston-Salem, I usually hit Trader Joe’s (once a month). Every now and then, I shop a local market or Earth Fare, but we have a cash budget and we stick to it as much as possible (sudden trips for ice cream or chocolate chips don’t count, do they?).

I want to make it clear that this is not a sponsored post. Items were purchased with our own money. This really was a challenge….to see how I’d do.

As for the recipes, some are tried and true and found online, some are mine and most of the salads are seriously just thrown together. Recipes coming at you Thursday!

By the way, if I’ve kept you to this point, on Friday, the Hub is having a Fill Your Freezer sale with lots of great locally raised beef. There will be presentations at the Ag building (address is on the flyer below) all day long beginning with ME at 11:30 when I demonstrate how to sear and carve a flank steak. Come see us and maybe you can get a taste of the flank steak with a delicious corn and tomato salsa that’s perfect for tailgating at App’s first home game! presentations

 

 

 

 

 

 

 

 

Foodies…Check out Butcher & Bull

The Butcher is In. (a previous version of this story can be found here at YES! Weekly.)

I have to say, we were warned.

A few weeks back when Chef Richard Miller hinted at what was to come at the Chef’s Table at Butcher & Bull, he said to be prepared to see creative slants on some of their favorite dishes that were fun and surprising in an effort to get us out of our comfort zones. He said he and Chef Tim Gallione had been planning for weeks to dazzle us with one of the most creative menus we’ve seen.

Before we get into the food at the event, we need to talk about the complete overhaul that Butcher & Bull, located inside the Marriott in downtown Winston-Salem, underwent earlier this year. The eatery, formerly known as Graze, was transformed into a sleek space rich in blues and neutral tones, leather and light. There might be a few animal skulls present…just to be sure you don’t forget where you are.

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“We knew we wanted a fresh, vibrant, contemporary restaurant to stand out in what is happening in Downtown Winston-Salem and we decided on the idea of a steakhouse, which we don’t really have down here,” Miller told me during my podcast.

Gone are the booths with television screens and anything suggesting hotel.  Miller says the desire was to create a welcoming environment for gathering and fellowship, “We wanted a 100% brand new product and leave no evidence of the past, so that people will want to come here for dinner, enjoy the company of friends and family, have a good cocktail or a glass of wine and have a really phenomenal steak or anything else on the menu.”

In addition to abundant steak offerings with various cuts, like a Strip and a 48 ounce Tomahawk, there is tuna, salmon, and crab cakes and a cauliflower steak. Now, Butcher & Bull is getting accolades for its inventive small plates and shareable like the Bison Carpaccio with Quail Egg and a showstopper of a Shrimp Cocktail, complete with a presentation under a cold, smoky, glass dome. 

Miller, who grew up in Winston-Salem, has spent the better part of a decade going up the ranks at Butcher & Bull. He helped develop the former iteration, Graze, and made a name for himself locally and regionally as a chef there, winning the local Competition Dining Series. After a brief departure, he returned to Graze as Executive Chef and guided the culinary team through the transformation to Butcher & Bull.

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The Butcher’s Room is available for private events

The Chef’s Table that was presented on June 20 was everything Miller promised and more. As we gathered in the “Butcher’s Room,” we were presented with six beautifully-plated courses that were playful and adventurous with bright colors and interesting textures. And each and every dish was as delicious as it was visually appealing. If at first you eat with your eyes, well we got an eyeful for sure of.…

Local ingredients.

And raw meat.

And organs.

And an eight-limbed mollusc.

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Course 1

General Tso’s Harmony Ridge Farms duck heart, greens, citrus, peanuts, togarasu

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A kick off to the evening with an unexpected Asian flare. We had some skeptical folks at the table when the menu mentioned “duck heart.” But the heart was perfectly and lightly breaded on the outside and tender enough to cut with a fork. The drizzle of sauce had just enough heat and made the perfect bite when accompanied with the crushed peanuts.

Course 2

Beef Tartare, deviled egg crema, pecorino

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As if heart wasn’t enough to surprise you, imagine your next course being raw beef? But Butcher & Bull’s tartare is so well executed, with proper seasoning. The deviled egg crema landed a southern slant to the dish and the pecorino was baked into a crisp, which could be used like a savory little cracker.

Course 3

Charred octopus, Southern cucumber salad, Fair Share Farm Micro Greens, Lemon, EVOO, onions, fennel

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Another ambitious dish by Chef Richard and his team. This two-toned dish of lightly charred octopus on bright quick pickled cukes was a wonderful middle course. The pickles (a riff on Miller’s mother’s recipe) allowed for some palate cleansing with an intrepid star of the plate.

Course 4

Joyce Farms bone marrow, bread-and-butter cauliflower, fermented mustard, charred bread, Old Nick Carolina bourbon

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And now we get a marrow bone. Beautifully and rustically plated, the bones had a light schmear of marrow topped with house-made mustard. But this dish required Chef Richard to visit the room and instruct us that. after scooping out the marrow and enjoying with the “toast”, we were to then use that hollow bone as a sloo or a “shoot” in which to take back the shot of bourbon. Some of our diners succeeded at this fun challenge. I failed epically. 

Course 5

Certified Angus Beef ® brand , Demi glaze, pommes purée potato chips, sweet potato, mushrooms

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As our 5th course arrived, we knew that the culinary team really wanted to show off what Butcher & Bull wants to be known for—steak and with pizzazz as the service team came around the other side and drizzled the steak with the demi.

Course 6

Carolina Gold Rice Pudding, Johnson Farms Peaches, Fair Share Farm​ marigold flowers

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There’s something about the flavor of Carolina Gold rice. Hailing from the southeastern reaches of the Carolinas, it has a beautiful golden hue and a deep, toasty flavor, almost reminiscent of popcorn. And when Richard turned it into rice pudding, the toasty flavor came through along with the sweetness of the cream and then it was topped with wonderfully succulent grilled yellow and white peaches, with edible flowers.

At the end of the evening, the room erupted in applause, with many guests saying it was the best event they’d attended.  As for Miller, he says he and Chef Tim Gallione wanted to give the guests a taste of what inspires them and he promises that this is only the beginning.

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I am absolutely sure you’ll find something you are looking for at Butcher & Bull and I highly recommend you give them a try.

Butcher & Bull is located at 425 North Cherry Street, in the downtown Marriott in Winston-Salem. Parking is available around the property but valet is also complimentary with a validated receipt. butcherandbull.com

 

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The wine cellar is available for private events

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A Lao Chef’s Table

Hi, foodies…

I want to make sure you get our recaps of our Chef’s Table when they happen…and …um…I might be a bit behind. But here’s a look at our event from May 6, with Lao Restaurant + Bar. It was an amazing evening of courses shared family style, as is the Lao tradition.  This story ran in YES! Weekly!  but of course I’m gonna lay it all out for you here too.

Fresh off YES! Weekly’s Triad’s Best, Lao Restaurant + Bar is basking in the glory of being named Best Restaurant in Guilford County. The Laotian restaurant opened with much anticipation and excitement last summer and they’ve feeling the love. What’s interesting is that for YEARS I’ve been saying a restaurant like Lao would kill it in Winston-Salem. Well, Greensboro beat WS to the punch and the city still remains the place to be for great Asian cuisine. 

Fifty guests of a recent sold out Chef’s Table at Lao prove that even further.  Here’s a little of how it went down (paraphrasing):

Me: I’d love to feature you at a Chef’s Table in the future.

Vonne: But I’m not a chef.

Me: It matters, not. This is about you, your restaurant and your delicious food.

Vonne: Let’s do it on Monday, May 6.

Me: Great!  (creates event, tickets go live, tickets sell quickly–all the while thinking “huh…they’re closed on Monday so that’s cool that she’s doing something special”)

Vonne the next morning (less than 12 hours later): Uh oh, I messed up. We’re closed on Mondays. Ooops. But maybe we can still do it, depending on ticket sales.

Me: Well, it’s sold out at 25 tickets so…now what?

Vonne: Add 25 more tickets!

And in the end the Lao Chef’s Table, with the additional 25 tickets, was sold in out 24 hours. So owner Vonne Keobouala closed her restaurant for all 53 of us as she and her team gave us an exclusive peek at some of her favorite Lao dishes. By the way, the restaurant is now open on Mondays.

Vonne Keobouala was born in Laos, which is in Southeast Asia between Thailand, Cambodia and Vietnam. At age seven and as a result of the Vietnam war, her family moved to California.

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photo by Wong Kim

She grew up surrounded by a community who enjoyed their culture’s food. But as time went on, they adapted to the American way of life and eating. Still, Vonne says it has always been important to her to share the culture and cuisine of Southeast Asia.  When her brother, Matt “Jit” Lothakoun, moved to North Carolina, she followed soon after and they opened Simply Thai in Elon, with a focus on Thai food and sushi.  Ten years have passed and they have since expanded to a location in Jamestown. But it was the food of Laos that Vonne says needed celebrating. “Here, there are Asian restaurants. We see Chinese and Thai, but not the food of Laos, not the food of my mother. But I think people are ready to accept our cuisine. Food brings people together and we want to introduce our culture through our food.”

What makes Lao food different is the vibrant colors and unique textures of the dishes. The freshest herbs and produce make for meal that’s pleasing to the palate while you enjoy working with your hands. And that’s mostly how the guests at Chef’s Table enjoyed their meal. Hands washed, enjoying a family-style meal of lettuce wraps and other hand-held items that were crispy, crunchy, spicy, sticky and just tantalizing in so many ways.

Guests were greeted upon arrival with platters of Shrimp Crisps. They looked like colorful pork skins with a similar crispy texture but they were made with shrimp. They were great for snacking and conversation.

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Appetizer
Vegetable Spring Rolls & Sakoo Sai Moo
Tapioca dumpling pouches filled with pork peanuts, caramelized palm sugar and fried garlic

You can’t go wrong by starting out with the quintessential spring roll and Lao’s is one of the best around.  The Sakoo Sai Moo were sticky little dumplings with a little chili kick and we wrapped them in beautiful lettuce leaves for a fresh yet sticky, sweet, salty, spicy bite.

First Course (photo by Wong Kim)
Nam Khao
Lettuce wraps, crispy rice, coconut flakes, peanuts, sour pork, with fresh cilantro, green onions

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More eating with our hands. These wraps were similar to what you might find in a great Chinese restaurant with lots of cilantro and onions. The crispy rice in this dish helps it stand out.

Second Course
Chicken Laab
Chopped roasted chicken seasoned with spicy lime sauce and fresh herbs

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This popular Laotian larb was fantastic as well.  Served with a bowl of sticky rice, which acted as your vessel from hand to mouth. You made a bowl in your hand with the rice and placed the chicken mixture inside. If you like playing with your food, this dish is for you. “Laotians use sticky rice like bread,” Vonne told us.

Third Course
Lao Sausage & Beef Seen Lod
Jeow Dipping Sauce
Sticky rice

The sausage and beef may also play nicely as an appetizer. Like a Lao charcuterie board, the spicy sausage was so full of flavor and the Beef is considered to be like jerky.  The dish was served with more sticky rice and a delicious dipping sauce.

Fourth Course
Aom
Chicken Herbal stew with fresh dill, green long beans and Lao eggplant

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The description says it all. The stew was hot and herbaceous and filled with chunky chicken and veggies. Great for a cold day.

Dessert
Nom Vaan Lorm
Mixed flavored jellies, cantaloupe and corn, served in sweetened coconut milk

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Now this little dessert might read odd. Flavored jellies? Corn? But it was fantastic to me. It tasted like a coconut infused cereal milk. You know how Sugar Smacks taste? That’s what it reminded me of…but with the freshest of real fruit  mixed in.

To say that the Chef’s Table guests were stuffed and blown away is putting it mildly. And Vonne says she loves seeing the faces of happy customers enjoying the cuisine of family’s heritage.  “Seeing people come in, meeting them and knowing they are so happy to be here and enjoy the food and then they continue to support us…that’s the biggest reward.”

I just love her.

Lao Restaurant + Bar is located at 219-A South Elm Street, Greensboro.

Click here for my podcast with Vonne on the Triad Podcast Network

 

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