Tag Archives: local

Announcing our next Triadfoodies Chef’s Table at Sophie’s Cork & Ale

Foodies, we are so excited to announce that our next Triadfoodies Chef’s Table is in sweet uptown Lexington at Sophie’s Cork & Ale where we’ll let Chef John Wilson surprise us with  multiple courses. It’s all happening on Monday, November 13.

Have you been to Lexington lately? The food scene there is really on the grow.

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One needs only to look at Chef John’s food photos to know that he loves to work with color, texture and local goodness.  We’re so excited to showcase his talents with multiple tastings at Sophie’s.  His wine dinners always look amazing.

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Sophie’s Cork & Ale is a wine bar that offers small plates, sandwiches and entrees. It’s completely charming and inviting. We know you’ll love it as much as we do.

Here’s how it works: Reserve with a ticket here and you’ll join us at our table on Monday, November 13. .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.

Come a little early to enjoy drinks or do a little shopping at Sophie’s.

We’ll see you on November 13!

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

Carolina Poutine with Pulled Pork

Did you say poutine? Yes, yes! This is your all local poutine inspired by the abundance that North Carolina offers. I am receiving compensation from the North Carolina Department of Agriculture and Consumer Services to raise awareness about purchasing pork at NC farmer’s markets. All opinions and content are my own.

IMG_7515Every once in a while a great opportunity comes along and you get a little more bang for your buck when it comes to being a cheerleader for all things local–you get a whole TEAM of cheerleaders. I’ve partnered with the NC Department of Agriculture’s Got to be NC program along with bloggers across the state, to highlight some of our local farmers. Bloggers like me, who love local goodness (I’ll call them my SQUAD), are shopping at their local NC farmer’s market, buying the ingredients for a meal and sharing the recipe with folks like you. We’ve got chicken and pork coming at you. I’ll share links to those at the end of this post.

My farm is Mill River Farm in Mount Airy. I’m actually familiar with farmers, Kim and Steve, as I subscribed to a CSA with them a few years back. Such quality meat and produce!  I looked forward to what would be in my box every Saturday when I picked it up from the Winston-Salem Fairgrounds Farmer’s Market.  market - booth2

Kim and Steve have an abundant farm and they sell pork products such as bacon, pork belly, pork butt and loin, chicken, grass-fed beef, eggs, produce of all varieties like lettuce, kale, peas, beets, sweet potatoes, broccoli, brussel sprouts, cabbage and I could go on and on. You can visit them at the farm (details here) or at the Fairgrounds Farmer’s Market, where you can speak to them directly and find out more about how they raise their animals and grow produce that you can feel so great about.  They’re both super knowledgeable and enjoy sharing what they do. Kim even has a cookbook called Cook Like a Farmer .  It’s full of great recipes. The thing that we don’t want you to forget is: When you visit your North Carolina farmer’s market, don’t forget the meat!

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When I saw Kim and Steve, they weren’t in their traditional digs inside the farmer’s market since the fair was in town. But they had enough yumminess on hand for me to purchase the main ingredients for my #GotToBeNCPork Carolina Poutine.  Poutine? Yeah, baby! Poutine is typically french fries and cheese curds with a rich brown gravy.  If you’ve had it, you know it’s like the guiltiest pleasure ever. Mine is a riff on that.

Let’s take a look at my truly local…

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Carolina Poutine with GotToBeNCPork
Serves 2-4

2-4 Sweet Potatoes (count on about one per person), preferably #gottobeNC
Pulled pork (from a 2-3 pound #GotToBeNCPork butt or shoulder)
Ashe County Cheese Curds
BBQ Sauce of your choice (I used a blend of chipotle sauce with some Eastern NC sauce I had on hand)

To prepare the pork: Give the pork a good liberal rub of your choice of seasoning plus plenty of salt and pepper. If you’re able, grill the pork on all sides. I don’t have a smoker, so I let my grill and my slow cooker do the work for me. Get it good and browned on all sides, then place in the slow cooker with about 1 1/2 cups of water or broth (beer or a mixture of bbq sauce and water is fine too–you just want a flavorful liquid). Allow to cook on low for 4-6 hours.  Once tender and falling apart, remove from cooker and shred it, baby.

Cut your NC Sweet Taters into fry-sized sticks. Coat with oil (I used avocado oil, but you can use whatever you have on hand) and sprinkle with smoked paprika (optional), salt and pepper. Bake at 400-degrees until lightly browned and crispy, about 30 minutes.

Just before you remove the fries from the oven, heat up the sauce. I simply used my favorite Sam Jones Eastern NC style sauce and added some smoky chipotles to it.  You will want that sauce to be PIPING hot so that it can melt the cheese curds as it hits them.

On a platter or pan, place the crispy sweet potato fries in heaping pile. Top with shredded pork, cheese curds and drizzle the sauce over the top. The sauce should be hot enough to start melting the cheese curds. If not, it’s okay to blast it under the broiler until they appear to be just melting.

Garnish with chopped green onions and enjoy!

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I want you to know that this delicious and fun recipe is simply a guide. If you can slow cook your meat on a smoker, so much the better. As I said before, I don’t have a smoker but I do have the grill and a slow cooker. I get a really good crust by grilling on high, though I keep an eye on it as the fat and any sugar on the outside can cause it to light up. You can also bypass the slow cooker and modify by cooking on a low heat in the oven for 2 1/2-3 hours. The sauce is also up to you. A mole would be amazing with those sweet potatoes. Play around with your flavors and have fun!

So… what makes it poutine? To a purist, is it still poutine if it doesn’t have real gravy but rather a sauce?

I’m not here to debate that. I just do know this poutine delicious party, nosh, use-up-leftovers kind of fare that tastes great with a NC craft beer. Support your local farmers at your local market. I’ve got links below to plenty of convenient locations and some of the best pork in North Carolina.

PS: You are going to have plenty of pork leftover for another poutine, tacos, breakfast…or a good ol’ BBQ plate.

Here’s a list of the pork and chicken from my squad:

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Got To Be NC Pork at Your Local NC Farmers Market

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Watch Heidi’s video!

Got to Be NC Chicken at your NC Farmers Market

 

We’re on the Rock & a new Chef’s Table

Foodies!

We have moved.

We have followed our hearts and our dream of living in the absolutely stunning North Carolina mountains. Specifically right up near Banner Elk. And man oh man, is it beee-uuuu-teeee-ful!

And seriously, I’ll explain it all later but the most important thing right now is to let you know that we have jumped right in and we’re kicking off this new journey in life with another Chef’s Table...this one with Chef Sam Ratchford of Vidalia Restaurant and Wine Bar. 

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I met Chef Sam a few years ago when he walked away with the coveted Red Chef’s Jacket at Competition Dining in Winston-Salem. I’ve eaten at his restaurant too, which is why it’s so obvious that we’d want to inaugural Rockfoodies Chef’s Table to be at Vidalia, where Sam and his wife, Alyce, do classic southern dishes with a twist. And their dedication to local farms is impressive.

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Here’s where you can get your tickets! Seating is limited and we look forward to seeing you there!

PS: I promise a blog  post about the move and why we did it and the house that was supposed to be THE house and our kitchen update (which is about to happen, along with getting a pantry) is coming soon!

XOXO

 

foodie b’eat: Three HOT New Food Trucks You Need to Check Out

From my latest story in YES! Weekly, which I haven’t been really consistent on posting each week. But I’m excited about this one. We visited and chatted with StrEAT Provisions, The Whisk and Tin Food Truck, and The Bahtmobile. Go read about them and find them on social media. Because that’s how you’ll know where to find them.

Click here for the story! 

Your new favorite summer salad: Squash Salad w/Buttermilk Dressing

Hi, friends!

Long time no chat. Boy have we been super busy. We moved again, no thanks to issues with the house we rented while we build THE house. And now we are temporarily in a charming farm house way on the other side of town. We love the more spacious kitchen with its most excellent light.  But I  am looking forward to finally, one day, moving, hopefully for the very last time. Ever.

Months from now.

Anyhoo…while we’ve been busy cleaning up floods and traveling to forget it all, we came across this awesome little restaurant in Charleston called The Glass Onion. It’s adorable and we were starving and trying to be true to our new Keto way of eating (or at least mr. foodie is, lol) and it came highly recommended. Slid right in before their Saturday brunch ended and grabbed a couple of small plates of deviled eggs and this Squash Salad. We were like, “What the heck is a squash salad?” And the server, bless him, told us about it and said it was unlike anything he’d had before but that it was delicious, so of course we had to try it.

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 The Glass Onion’s Squash Salad

It was a yummy crisp salad but the only greens was a small bed of butter lettuce. Piled onto the lettuce were very thinly sliced yellow squash, mint, slivered almonds and a homemade buttermilk dressing. On top of THAT was a veritable cloud of freshly grated parmesan.

Disclaimer (I realize here that buttermilk is not exactly Keto. I get mine organic from a local market but it has no nutritional info regarding sugar. In the place of buttermilk in this recipe, feel free to use a plain kefir or Greek yogurt, though I prefer Siggi’s Icelandic Yogurt to any and all). If you use yogurt, you may want to cut back on the mayo or add a little milk or something to loosen so it’ll have the consistence of dressing and not a dip.

So giving credit where credit is due, here’s a hat tip to The Glass Onion and my version of its delicious Summer Squash Salad.

Summer Squash Salad (adapted from The Glass Onion, Charleston, SC)

For the Dressing (serves a salad for 4-6 people):

3/4 cup mayo (I use Duke’s because it has no sugar)
1 cup  buttermilk (If Keto, full fat or plain Greek or Siggi’s yogurt or plain Kefir)
1 clove garlic, minced
1/2 shallot, minced
2 tbs. red wine or white wine vinegar
2 tbs. freshly squeezed lemon juice
dash hot sauce (I used Texas Pete)
fresh ground pepper to taste
Salt to taste

In a pint mason jar, add ingredients, attach lid and shake, shake,  shake. You can also whisk all the ingredients in a bowl but since I put the dressing in a jar anyway, I just throw it in there. Add more salt or pepper or even hot sauce as necessary. Hopefully you won’t use it all and can make another salad for another day or use it as a dip. Refrigerate for 1-2 weeks.

This dressing makes a great base and you can go from there to adding parmesan or italian herbs for a great creamy Italian if you like. Or the zest of the lemon to make it more lemony.

For the salad:

2 zucchini squash
2 yellow squash
1-2 sprigs mint leaves, chopped or torn
1/2 cup slivered or sliced almonds (you can also toast for extra flavor)
1/2 cup fresh parmesan for grating

Slice the squash very thinly with a mandolin or with a knife to about 1/8 inch thickness. Line a salad bowl with butter lettuce, baby lettuce or baby spinach (just a handful). Top the greens with the sliced squash. Add almonds and sprinkle the mint around the squash. About 10 minutes prior to serving, pour the desired amount of dressing onto the salad. You can toss it if you want here, but I don’t bother to. Just before serving, shave the parmesan over the salad. It’s best to cover the whole salad (with an audience) for maximum effect.

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Before the cloud…

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My version of Summer Squash Salad

 

The fresh squash and the pop of mint along with the crunch of the nuts make for a great summer salad that really is unlike anything you’ve ever had. And it has definitely become my new favorite.

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Enjoy!