Tag Archives: local

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!

 

All Local Super Bowl Party Goods & Giveaway

We are stocking our party this year with all local party goods and we’re going to show you how we did it. Heck we’re going one step beyond that and we’re GIVING AWAY a shopping tote of all these goodies to a lucky winner.

It’s all NC baby…come to think of it…probably should’ve done it last year when our own Carolina Panthers kept pounding all the way to the big game. But …oh well. You know you don’t watch the game for the …game. Especially when it’s not your team.

Whether you’re in it for the Falcons or the Pats, it’s all about the food anyway. Here’s what we like for your big game party.

Mozzarella Fellas Pizza, Winston-Salem

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No Super Bowl party is complete without pizza. One of our favorites is the Siciliano from Mozzarella Fellas. This local pizza joint in Winston-Salem is relatively new and business is jumping. Super fresh pizza dough made daily, fresh pasta and locally sourced ingredients. Gluten got you down? You can even order your pizza gluten-free. Our winner will receive a $20 gift card that’s good any time and you can order whatever you like. We hope it’s pizza. PS…if you live in Winston-Salem, Chow Time Taxi can deliver your pizza right to your door. How’s that for teamwork? mozzarellafellas.com   chowtimetaxi.com 

West End Coffeehouse Brownies, Winston-Salem

If you were to ask my family, they’d tell you that actually no Super Bowl party is complete without a fresh batch of brownies. And Doritos. But ‘ritos aren’t local so they don’t make the list. But get this. West End Coffeehouse has these delicious, thick, chewy, fudgy brownies that are my little boy’s favorite thing in the world. And a single brownie is as big as his face. But for a reasonable $12, you can order a whole platter of brownies. West End Coffeehouse cuts that baby into 8 squares for their shop, but you can feed your party and then some as that sheet of brownies can easily be cut into 16, 32 or even 64 if you want little bites. They’re fantastic. Winner gets a $20 gift card which will allow you plenty of room for gelato and coffee. For more info on West End Coffeehouse, follow them on Facebook. Chow Time Taxi delivers for West End Coffeehouse too.

Green Mountain Gringo Chips & Salsa

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Of course, you need chips and salsa at your party right? We got you covered with T.W. Garner’s (makers of Texas Pete) Green Mountain Gringo. The salsa comes in a variety of flavors and heat and is some of the best jarred salsas at the store. The chips….what can we say about the chips? Organic, non-GMO and they taste almost kettle-cooked. Super tasty. They come in convenient strips to make for fun dipping. Winner gets two jars of salsa and a bag each of the white corn and blue corn variety of chips. The salsa is found at about every grocery store around, but the chips are slightly harder to come by as of late and found at Whole Foods In Winston-Salem. But the internet can be your friend…greenmountaingringo.com 

SausageWorks Sausage 

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When we want smoked sausage, Italian sausage, kielbasa, brats, we head over to Lowe’s Foods for some SausageWorks. The varieties of sausage are seemingly endless. Really interesting flavors are available in addition to traditional. My favorite is Texas Pete but your game day might require a smoked or bratwurst variety. You do you. It’s all delicious. Lowe’s Foods is giving our winner a pound each of the famous HoppyYummy (infused with Foothills Beer) and Texas Pete (infused with …Texas Pete). 

Brewmaster’s Malt Mustard

And to join with your sausages in a delicious play, mustard made with unfermented beer. Al Wolf is a brewmaster at Red Oak Brewing. He takes malted barley and adds super simple ingredients and crunchy mustard seeds for a really tasty, different mustard that’s great in recipes and on sandwiches, worthy of a championship trophy. Al knows a good bit about beer and mustard. He’s a German Braumeister and moved to the states seven years ago to take his gig at Red Oak Brewing. You can catch find his mustard at a number of local stores including Whole Foods, Deep Roots and Lowe’s Foods and if you’re lucky, you can meet him out sampling one day dressed head to foot in traditional Bavarian Lederhosen. Al is so nice and he’d love to speak with you about his mustard and beer. You can also order online brewmastersmalt.com 

Uncle Chris Pimento Cheese (Smoky Habanero)

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We love our pate of the South, i.e. pimento cheese. We really love Uncle
Chris’ approachable and traditional spreads, but our favorite is by far is the Smoky Habanero. Look for it in most stores including Lowe’s and stay up to date with them on Facebook. The pimento cheese as just the right amount of kick. You can sizzle up some crumbled sausage and mix it together, dollop it on nachos, put it in a sandwich but what we really hope you do is put it on a pork rind or a cracker (not included) with….

Miss Jenny’s Pickles

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That’ right. If you’ve been paying attention you know I love a sweet and tangy pickle with a sharp and spicy pimento cheese. All the players are here in our “Super” Game Day tote. Miss Jenny’s + Uncle Chris = Touchdown. I love the Habanero Bread & Butter with the aforementioned pimento cheese, but if that seems too much heat for you, never fear. The Pickle Lady herself was having the best pickle day and the winner gets two jars of Miss Jenny’s. Habanero and Traditional B & B. Found at Lowe’s at lots of local stores as well as Trader Joe’s. missjennyspickles.com 

Cackalacky Beer B Q Nuts

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Cackalacky’s name is synonymous with North Carolina goodness. The Cheerwine Sauce is already close to our heart. The new nut that’s been added to the line-up does not disappoint. It’s a little sweet and a little bit spicy with a great BBQ rub and a hint of beer. You can pick these up at Lowe’s Foods as well. Put one tub out at the party and leave the other for yourself. You deserve it. Winner also gets a sporty winter scarf to show off your Cackalacky spirit. Cheers! cackalacky.com 

Foothills Beer

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Yes, you know I wouldn’t leave you hanging without beer. What better beer to celebrate your North Carolina pride than Foothills.  We all have our favorites, from Carolina Blonde to People’s Porter, Hoppyum or the delightful Jade IPA. Foothills is found all over the place. Our winner will get a special beer that will first be featured at the pub on Fourth Street in Winston-Salem and the Brewery and Tasting Room across town. Then they’ll be available in stores and statewide. Every year, Foothills rolls out new limited release beer on a near monthly basis. They’re calling it the #CraftHappiness IPA of the Month.  For 2017, each new roll-out will be a craft beer that has a meaningful impact, to create awareness for causes that are not so happy. Our winner will receive a bomber of the Domicile IPA.  Knowing that homelessness and lack of shelter and security happen right here in our back yard, the folks at Foothills hope the sales of Domicile can make an impact to a charitable organization or two (or more). Says Foothills, “Each month we’ll bring attention to a different need – a different opportunity to craft happiness for those in our community and in our world.  Being happy doesn’t mean everything is good. It simply means you see the good in everything.”Foothillsbrewing.com 

Talk about team spirit. After all, we are all in this together.

We hope you see the good in our Triad area food artisans and restaurants. We think they’re all winners and we love to celebrate them with you. Follow YES! Weekly on Facebook for your chance to win a grocery tote full of these party goods. Winner will be announced the week of Super Bowl LI. See us show the goodies live on the air of WFMY’s Good Morning Show  on Tuesday, January 31 at 7:50am. 

The Fresh Market’s Fresh Look AND you can win a $50 Gift Card!

The Fresh Market recently underwent some “freshening up” …take a look!

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Photo courtesy Micciche Photography

The company, based out of Greensboro, has always had a top-notch almost specialty type store. You could go there for great local items, that awesome butcher shop, fresh seasonal produce, hard to find oils, sauces…a stellar cheese section, etc. But you couldn’t just find your common every day items (think common name brand toilet paper and name brand laundry detergent, a baby section or Cheerios). TFM took a cue from customers and expanded their offerings, including a baby section AND a vitamin and body shop. There’s also a huge focus on more local items, highlighting the farms that supply them and easy signage for gluten-free, non-gmo and organics.  I was at the Grand Re-Opening on Highwoods in Greensboro and they took me on a tour. You’ll find a similar change at the other two Triad stores (Winston-Salem and on Lawndale in Greensboro) and eventually they’ll roll out the Raleigh area and Charlotte in late November and in continuing waves throughout the country through early 2018.

Here’s a sneak peek at what has changed. But you should check them out in person. I think you’ll be happy about what you’ll find.

Local, highlighting the farms in the region….

Same great items you’ve loved plus a new vitamin and body section with a staff member for that section to answer your questions…this used to be the wine section which is now stacked and categorized nearby…

And now you can do your shopping in one place with those non-specialty items that you probably had to go make a run for at a 2nd stop like baby items, pet and paper products…

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I love going to The Fresh Market. I always have. I joke with my kids that they take away from the experience because they are always rushing me (when I don’t want to be rushed…not there). Then there’s the whole bribing with a chocolate chip cookie, etc. So you know what we’re dealing with here. But the chocolate chip cookie is so worth it 🙂 The most dramatic change is apparent when you nl longer see the bins and antiques full of the bulk candies and nuts. Those items now have their own row to make room for new rows of the expanded offerings.

One thing I loved is the great sampling and pre-prepped foods area right in front. You don’t have to go to the back. Get in and out with your chopped veggies and some chicken kabobs or meatballs, and turn around and check out and you’re out the door without walking more than 25 feet. The recipes and samplings change every week.  Dinner is prepped and all you have to do is cook it. Also special to the Highwoods store, is a juice and smoothie bar out front.

It’s almost like The Fresh Market took a little bit about what we love from some of our favorite grocery chains. The fun and ease of specially priced items, pre-chopped and ready to cook meals like you’ll find at Publix, easy identifiable organic, non-gmo and gluten-free as we’d find at Whole Foods, and lots more local items marked “local” and now the every day items. They’ve also lowered prices on thousands of items while keeping that awesome cheese shop, bakery, butchery and deli that you’ve loved for years. Nothing was taken away, just added awesomeness. Just a note…if you don’t see something there that you know is a must, you can visit their website and make a suggestion.

So foodies, they’ve given me a $50 gift card to giveaway to a lucky reader. Just comment below or on my social media pages what your favorite item is at The Fresh Market. I’ll draw next Friday!

Win this $50 Gift Card! fullsizerender-11

Good luck!

 

 

foodie b’eat: Village Juice + + +

As seen in YES! Weekly Aug. 10, 2016 with a bit more chatter and photos here!

WARNING!
Goodness and healthy eating await in Winston-Salem….

… it’s quite the departure from what we’re used to. Where you once would just grab and go, now you can order and sit. Village Juice Company has gone from a juice truck to a tiny storefront, to a full-fledged counter service restaurant now at 205 South Stratford Road in the Towers Shopping Center. The shop literally all happened hiding in plain sight.

Village Juice Co. was founded by Lonnie Atkinson. She started selling her juice out of the food truck while using Beta Verde’s commercial kitchen. “My passion was always health and wellness…and was always to have something bigger than just the truck. I have worked in larger cities, where something like this is readily available. I knew there was a need for it here, so I decided to build the brand, with the juice first.”

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Photo courtesy of Village Juice Company

About a year ago, business partner, Elizabeth Lucas-Averett joined the mix, “We are both super passionate about the concept, but we both have different skill sets. Lonnie is the one with the food background who can come up with the creations and make them amazing. I come from a business background. I wanted to do this concept before I met Lonnie, but the timing wasn’t right, so I just waited for the universe to connect me with an expert at all things that I am not.”

Then came the tiny little juice shop with just juices in a refrigerator, but magic was happening behind the temporary wall they set up. Atkinson says, “We were building our kitchen and upfitting the entire space while continuing to produce elsewhere. Then, we moved into our kitchen, the wall came down and people were amazed to see what we were up to.”

What you’ll find…just about your heart’s desire in a bright, chic modern setting where everything is made from scratch. There’s a large selection of the original cold-pressed juices filled with healthy fruits and vegetables. Nut milks infused with all kinds of ingredients like cocoa, coffee or matcha, sweetened only with dates. There’s even a Charcoal Lemonade made with activated charcoal called Black Magic; the activated charcoal reportedly removes toxins from the body. It looks interesting – it’s black! – and I did see a gentleman enjoying it. That’s on the “to try” list for me.  You can get locally made Caldero bone broth from the case, too.

For a quick meal to go, there’s a menu of filling whole foods-based smoothies, toasts and salads. My favorite are the smoothie bowls…which range from $9-12. I especially loved the Dragonfruit Bowl, which is made from organic pitaya, fruit, house made almond milk and topped with organic seasonal fruits, shredded coconut and bananas. I added some collagen for extra protein.  “The smoothie bowls are 22 ounces of fruit with nut butters and toppings, made with 100% raw, house made coconut milk or almond milk. There’s lots of fiber and our portions are larger than most, so your body gets that full feeling,” Atkinson said. And there are plenty of add-ons like the collagen and protein powders plus superfoods you’ll likely not find anywhere else. It is indeed filling, with incredible color. It feels downright indulgent.

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Pitaya Bowl

They also have a selection of made-to-order creative salads that you can select or “build your own.”  I had the herb and pumpkin seed salad with organic arugula, organic kale, organic parsley, cilantro, mint & basil blend, organic cucumber, organic tomato, avocado, pumpkin seed, local Gnomestead Hollow curtido,Fair Share Farms micro greens. They recommend the citrus vinaigrette as a dressing.  I’d have to agree…the kale likes a zippy, tangy dressing. Just in the past couple of weeks, new grain bowls have been added with hearty quinoa, etc. 

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And then there are the toasts  Avocado toasts, BLT with Avocado, Pear and Goat Cheese, Nut Butter and Banana – all great for someone who wants something with some chew, but not a salad. The toasts are also made to order, and even the dressings and spreads are house made. From the folks I’ve talked to the Avocado Goddess dressing is a popular one. 

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Photo courtesy of Village Juice Shop

The company also strives to find the cleanest ingredients possible, right down to the oil for their dressings, such as coconut oil and pumpkinseed oil, something quite hard to find in your typical restaurant.  Lucas-Averett adds, “Our greens are organic always. Everything that is listed on the menu as organic is always organic.  Clean, sustainably produced whole foods are very important to us. We have high personal standards for this that inspired us to start this business in the first place.”

The team says that people are driving from all over the Triad to get a taste of their healthy “treats and eats.” When I was there, there was a constant stream of customers. Some a bit curious, grabbed a juice from the case, or tried a free sample and went on their way. But many more placed their order and waited for their colorful smoothie, salad or toast to arrive. Some of the smoothie bowls and salads are large enough to share. Atkinson says reception has been terrific. “The thing we’ve seen about our customers is they love coming in trying something they’ve never tried before.”

Though the VJC team is at the helm of a very healthy ship that is very “raw” and vegan-friendly, they’re not about the labels. “We’ve tried every label on personally and we’ve thrown them all out. We’re really just whole foodies,” Lucas-Averett told me. “I’m a mostly-vegetarian who dabbles in bacon and bone broth…there’s not a label for that. We wanted to create a space where anybody could find something they could eat.” Atkinson added, “I did the raw and the vegan lifestyles, and they were great, but I feel the most balanced just eating real food. However, I think I had to go to that extreme to understand the benefits, as well as to relate to what people might go through who are eliminating specific foods from their diet.”

Atkinson says they’re interested in changing the way people view healthy food. “A lot of what’s known as health food is dry or flavorless and tastes like cardboard. We want to shift that so people know you can get something that’s very filling and tastes amazing and is really good for you. We want our customer to leave here and feel good about themselves. There’s that mental thing, and then the actual physical reaction from eating something healthy.” Lucas-Averett adds, “We’re both interested in bringing wellness to as many people as possible and showing that good healthy food isn’t for that “other” person, whomever they may be but that it’s accessible to everyone and that it tastes really, freaking good!  You don’t have to count calories. Count nutrients. It’s a huge leap of faith for us, but we really believe that people want and need this.”

I can tell you that once you go, you’ll probably find yourself craving a smoothie bowl or a toast. I can’t wait to go back. I think you’ll really enjoy it. #triadfoodiesapproved!

Oh and the truck is still available for festivals and such.13392008_843253222472777_1691650869691257378_o

Village Juice Co. Shop: 205 S. Stratford Rd, WS
Village Juice Truck: 1208 Reynolda Road, (Krankies Coffee Park)
Village Juice Box:   525@Vine Atrium, Wake Forest Innovation Quarter  villagejuicecompany.com

Review: Chef Dion Sprenkle

A Sprenkle of Deliciousness: “Let The Chef Surprise Us” 4.0

You can see this story in YES! Weekly

This is the continuing story of how we allow the chef to surprise us. We’re kind of changing it up recently. We now get a group of foodie friends/followers together and hit up a local restaurant. This time, Chef Dion Sprenkle…way out in Lexington (actually, a mere half hour from many cities in the Triad). I had visited Chef Dion’s restaurant a few weeks back after he attended a previous foodie gathering at 1703 Restaurant and then he volunteered himself for a similar event the next month. At the end of this post you’ll see where we’re headed next! 

Just as much as a focus on the food, this gathering was an opportunity to meet the chef and get to know him better. Chef Dion Sprenkle is a classically-trained chef, graduating in 1992 from the prestigious Culinary Institute of America in Hyde Park, New York.  Before making his way South, Sprenkle was the chef de cuisine at the New York Palace Hotel, executive chef at The Water Club and at Spazzia Restaurant and chef de cuisine at Spartina Restaurant. He says he also gained valuable experience in the kitchens of Gotham Bar & Grill and The River Cafe. Previously in the Triad, Sprenkle was Executive Chef at Old Town Club in Winston-Salem.

Last year, Chef Sprenkle placed runner-up in the local Competition Dining series, getting edged out by Graze’s Chef Richard Miller in the final battle. Many people took notice of this incredibly talented chef, tucked away in Davidson County. We wanted to know…what on earth brought him to Lexington, where alcohol sales in restaurants are not permitted? “After an extensive search for restaurant locations in Winston, Greensboro and Salisbury areas, none of which suited what I was looking for, this space was available and we quickly realized the need for an upscale restaurant in the area,” Sprenkle told us. “Many people live in Davidson County and work in Forsyth, but come home to no restaurants and then have to travel back to Winston to get something to eat besides BBQ.”

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Sprenkle also features Wacky Wednesday, which offers a selection of chef-inspired burgers in addition to the fine dining menu. It’s a bustling night. The burgers change quite a bit, but the night that we checked out the burgers, I enjoyed a House-Smoked Pastrami Burger. It was a sizable, perfectly cooked burger topped with, I kid you not…a good inch of smoked pastrami. And it was delicious. The pastrami was so smoky and flavorful. It was almost a fork meal. Well, I turned it into a fork meal, anyway.

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Mr. foodie ordered a chicken dish from the menu and I forget what it was but it was really tasty.

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And he sent out dessert…strawberry  bread pudding

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We were then looking forward to what surprises he had in store for us when we got our group together.

At our gathering, course after course came and it went a little something like this:

Course 1

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Watermelon Gazpacho shot with cucumber, rosemary goat cheese, citron sea salt and Fair Share Farms pea leaves

Course 2

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Sweet Corn Puree with Blackened Alligator and ramp oil

Course 3

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Roasted Oyster Mushrooms with oloroso sherry natural sauce

Course 4

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Spanish Lobster and Chorizo sausage Torte with eggs, potato, chili relish, cilantro, lobster tamale, lobster roe, cilantro

Course 5

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Vadouvon Spiced roasted cauliflower with onion, pancetta, basil and Argentinean Extra virgin sunflower oil

Course 6

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Hill Top farms ostrich and havarati cheese quesadilla, spicy chili relish aioli

Course 7

Tasting of Orange scented crème brulee and Ricotta cheese panna cotta with strawberry balsamic glaze, basil syrup and lemon confit.

As you can see, this is a great sampling of some of the menu items and a few “surprises,” just the way we like it. Chef Sprenkle’s cuisine is distinctly Mediterranean and he says he tries to source as much locally as possible as long as it’s of the highest quality. “I will always buy locally when I can, but to me the importance is quality.” 

Keep in mind that Chef Dion Sprenkle is a BYO alcoholic beverages and as customary for such restaurants, they do charge a corkage fee ($10/bottle of wine and $1/bottle of beer. Sprenkle tod me if you bring in a Davidson County Wine (Childress, Weathervane, Junius Lyndsey, Native Vines, or purchased from Tastings Wine and Beer Store) they only charge $5 per bottle.

The chef also says he’s not resting on his laurels and is looking at expanding to other areas in the Triad. He’s also consulting on another project that’s due to open in Winston-Salem in mid-July. While working on those efforts, Sprenkle says he doesn’t mind being “tucked away” as we call it. “Our clientele is diverse and see us as a destination restaurant, but the locals of Lexington sometimes dine with us at least three times a week and see us as their home dining room. Our location allows people in Winston, Clemmons, High point or Salisbury to arrive within 15 minutes. We also get quite a few people from Greensboro or Charlotte. They may stay in town for the weekend to visit the wineries and then come have dinner with us.” He adds, “We’ve survived now for 5 years in a location that is off the beaten path and without alcohol sales. Like I always said when I lived in NYC, If I can make it there, I’ll make it anywhere, and we have!”

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Wanna go? Chef Dion Sprenkle is located just inside Lexington at 5479 Old US Hwy 52.
Hours: Wednesday-Saturday 5-9pm. The restaurant is also open for special holidays and brunches and is available for private events and catering. chefdion.com

If you’d like to participate in a future “Surprise Gathering,” follow triadfoodies on social media for all the details. Hint: Next stop is Tuesday, July 26 at Spring House Restaurant, Kitchen & Bar as Triad’s Best Chef (as voted by YES! Weekly readers) to get to know Chef Tim Grandinetti and let him surprise us. Just message me at Kristi@triadfoodies dot com to reserved your spot. We usually max out at 12-14 people to keep it intimate and it’s about $25 per person.