Tag Archives: Pasta

Giveaway!! triadfoodies finds for Valentine’s Day

From the latest Chow in YES! Weekly….

Can you feel it? That’s love in the air. The love of local food. We just loved putting together our Holiday Gift Guide and thought it would be lovely to do the same for Valentine’s Day. And once again a lucky reader will win this entire basket. We chose items that we thought celebrated this much-hyped “holiday” in a slightly different way. Sure, we’ve got some token chocolate, but we tried to think a bit out of the heart-shaped box too, all the while celebrating some wonderful North Carolina purveyors. 

Foothills Brewing Sexual Chocolate Imperial Stout

Photo Jan 29, 11 38 47 AM

This is one sexy lady. Foothills Brewing releases this vintage annually, to much fanfare. The night before the release (which was this past weekend) Foothills throws a pre-release party. The party then heads outside where people literally camp out to be one of the first to get their hands on a coveted bottle. The Foothills team encourages the fun with swag. Then the doors open at 8:00 am with the tap flowing (with breakfast even) and then bombers go on sale at 9:00 am. Foothills Marketing Director Ray Goodrich says, “it’s really a fun party. And it’s become such an experience that it’s gone from a craft beer tradition to ‘Winston-Salem tradition’.” You can get Sexual Chocolate at the tasting room and at the pub and most local beverage stores for a limited time (and often limited sales customer). What to pair it with? Foothills’ Dave Goliszek says, “Grilled meats because the char of the meat pairs with the roasted barley. But also any dessert that would go great with coffee. Think molten lava cake or especially a raspberry cheesecake because the bitterness cuts the sweet, just like coffee.” foothillsbrewing.com

Cloister Honey (Ghost Pepper)

Photo Jan 31, 9 41 27 AM

Why not add a little heat to your night?  Produced in Charlotte, Cloister Honey’s Ghost Pepper was named Southern Living Magazine’s Honey of the Year. The honey is many a favorite of chefs around the state. Ghost Pepper will bring a bit of heat to your flavor party. How we love it….Drizzled over some goat cheese or brie, it has a sweet and spicy kick to jazz up whatever it touches.  Or warm it up and drizzle it over a pizza with some arugula and pancetta or sopressata. Owners Randall York and Joanne Delarionda have also dressed up their other honeys with lavender, bourbon, vanilla, cocoa and cinnamon. If you are not quite sure what to do with your flavored honey, they can help you with that.  Says Randall, “We have recipes on our website that are easy and the flavors are very interchangeable.” You can take a look at the full line of honeys on their site and find it on the shelves of several local retailers. Savory Spice Shop in Greensboro for one, almost always has a good variety. cloisterhoney.com

Two Triangles Sparkling Wine

Photo Jan 31, 4 33 32 PM

The signature sparkling from Carolina’s Vineyards & Hops. We’ve featured CV & H before as the destination to enjoy North Carolina Wine and craft beer with local menu items like charcuterie and panini, plus desserts. In addition to the celebrated vineyards across the state, CV & H produces their own line called Two Triangles. This sparkling is is one of the first wines they created and bar manager Ashley Jones says it’s a top seller. “This wine is a toast and tribute to North Carolina. It’s not too sweet and not too dry and a reminder of how balanced our state is from the mountains to the coast and the two triangles that represent the Triad and Triangle.” This wine features tropical flavors, peach and honeysuckle and a hint of effervescence.  What we love it with….artisanal cheeses like a creamy brie or something spicy with jalapeno. Chorizo would be marvelous, as would a great spicy curry dish. 111 S. Marshall Street, Winston-Salem; carolinasvineyardsandhops.com

Brasstown Chocolate

Photo Jan 31, 9 41 51 AM

Named after the town in Western, NC because it’s home to one of the premiere folk art colleges in the country (John C. Campbell Folk School). Brasstown Chocolate’s founders Rom Still and Barbara Price wanted the name to be a reflection of the artistry of their chocolate. Still is an award-winning chocolatier tempering and molding handcrafted chocolate in Winston-Salem since 2010, when it simply started out as a hobby. His bars have won International Chocolate awards for the past few years running. We love this chocolate because of the complex flavors imparted by the native region from which the bean hails. Our winner will enjoy Ecuador, awarded the Whole Foods Market Good Food Award and the bronze winner in the 2015 International Chocolate Awards. The bar is made from organic Nacional beans from Manabi and has flavors that are more floral than fruit, with spice and the natural taste of honey. These bars average $8 retail. Obviously meant to be savored.  brasstownchocolate.com 

Granny Roselli’s Pasta Sauce & Pasta Wench Fettuccini

Photo Jan 31, 9 40 54 AM

What’s more decadent and romantic than light, handmade pasta topped with a satisfying and rich pasta sauce passed down from generations? There’s just something about this simple Italian dish that says “romance.” And not because of Lady and the Tramp. But feel free to do that, when no one’s looking on your date night in.  Maybe it’s the twirling of the pasta. Of course it’s definitely the red. Granny Roselli’s pasta sauce is made in Surry County and inspired by Daisy Roselli, who owned Sunny Italy Restaurant in Wilkes County for years before her passing a few years ago. Now, her son, John, keeps the tradition alive. Pasta Wench All Natural Gourmet Pasta (formerly of Boone) is now made right here in the Triad, on site at Musten & Crutchfield in Kernersville. Our winner will enjoy Original flavor but when you see this pasta (available at locally-owned markets), check out their other flavors like Chocolate or Cabernet, Wild Chipotle or Black Pepper. It’s mostly available in noodle form but they are working on a ravioli to be available soon. Granny Roselli’s Pasta Sauce, Salad Dressing and her famous Seasoning Blend are available at area supermarkets, as well as Musten & Crutchfield.
For more info about Pasta Wench, visit the online store, pastawench.com

Tart Sweets Macarons

Photo Jan 31, 8 52 19 PM

Special for Valentine’s Day, Tart Sweets Boutique bakery and coffee shop created these lovely conversation hearts with messages of love for your sweetie. Why we love them? Have you seen them? They’re adorable. And crazy deliciously, crispy light and creamy. You’ll find all kinds of yummy confections at Tart Sweets, in addition to bourbon cherries, chocolate dipped stemmed berries, and other delights.  Not to mention rows of French macarons filled with flavors only limited by pastry chef, Chelsea Tart’s imagination. Our winner will love their gift card to customize their selection.
848 W. 5th Street, #110, Winston-Salem  tartsweets.com

As always, reach out to us if you know of a product that deserves to be loved and gifted, maybe you’ll see it in a future guide. If you want to get your hands on Valentine’s Day basket, follow the YES! Weekly Facebook page to learn how you can win! The winner will be announced on Friday, February 12. And be sure to watch WFMY’s Good Morning Show at 6:45am on Friday as I share this on live TV!

A Tale of Two Italy(s)

This is a post about two Italian eateries on opposite sides of the Triad. Two we’ve been wanting to try…and we know there will be more to come, but let’s take a look at a couple of completely different gems in our area.

Kitchen Roselli
IMG_8684
Located in East Bend, about 20 minutes from Downtown Winston-Salem, just over the Yadkin River, is this little Mom and Pop restaurant with a rich history in the Italian restaurant business. Owned by David and Laura Roselli, David’s grandparents were the owners of Wilkes County’s legendary Sunny Italy Italian Restaurant, a place I remember going to several times as a child. The recipes featured at Kitchen Roselli will remind (many)  folks of some of the best things about the former Sunny Italy (like the Italian Dressing) but also David and Laura’s combined creations.

IMG_8665

That’s the dressing! You can get it at the restaurant and other places like Caffe Prada in Winston-Salem.

Not the least of which is…the Ricotta Gnocchi. The pillowy-est, lightest, dreamiest Gnocchi ever ever, ever. I gotta go back and gets me some of that heaven.

IMG_8667

Mr. foodie enjoyed a wonderful Pa’s Veal Cutlet. So tender and tasty. It came with a side of pasta.

IMG_8666

The microfoodies actually do eat pasta with meatballs so that’s what they got. Some of the other folks at our table got lasagna and spaghetti and everyone seemed to like it. But I won the table. I know I did. Mr. foodie said so! Until…

IMG_8688

The cream puff…I mean…Laura’s Famous Cream Puff….as I live and breathe…it is as big as my son’s head and just as chocolatey. 🙂 It is blurry…sorry….the light :/…or is it my eyes?  The thing with the CP is that you must ask for it when you sit down…apparently it’s a big deal and they will run out on busy nights. We walked in the door and were the first people to arrive for service and I did not hesitate. It’s a handmade flaky puff filled with a light and airy vanilla cream that’s not too thick or sweet…it’s just perfection. Look…look at that microfoodie schkoff it down. He was a blur!

IMG_8675

That Cream Puff can also be found at Caffe Prada on Fridays afternoons for like, a split second so you better call and reserve one if you want it.

Kitchen Roselli is charming and warm and friendly. The menu changes all the time with locally sourced ingredients and many handmade pastas. They are open Thursday through Saturday 5:30-9:30. Make the itty bitty trip to East Bend. It is so worth it.

Kitchen Roselli
105 East Main Street, East Bend
336.699.4898
Kitchen Roselli on Urbanspoon

Osteria

IMG_9080

Another Italian restaurant on my bucket list…Osteria is located at the Westover Gallery Shoppes in Greensboro and has some great restaurants surrounding it, but you may miss it at the end of its little complex if you aren’t watching. Chef and Owner, Koco Tamburi brings us a taste of Italy’s Bologna. You’ll see Chef Koco (pronounced Koh-Choh) in his iconic red toque in the dining room greeting guests and scurrying back to the kitchen to, well, cook! I chose them because I want them to be on a Dishcrawl (it’s true…ya’ll try to persuade him for me) but also, it’s one of the few Italian eateries that actually makes their own pasta. I’m a bit spoiled by now, so that’s becoming a thing for me. It’s just so much better! Say “hi,” to Koco.

IMG_9089

We ordered an appetizer, which we didn’t need after such a fabulous white bean ragout to go with the starter of crusty bread. So delicious and different…we are all so used to garlic, butter, olive oil, etc., but the ragout was divine. Our appetizer was Crepes with Artichokes, Tarragon, Spinach and Red Pepper Sauce. Yum!

IMG_9081

Mr. also ordered the lobster bisque….tasty and not at all heavy.

IMG_9082

I had the Taglialini with Scallops, Shrimp, Grape Tomatoes in Pesto Sauce. This dish was gorgeous and vibrant and so was each and every bite. The seafood was cooked magnificently and the pasta…well, you know how I feel about the pasta.

IMG_9087

Mr. had the Fettucini with pancetta, mushroom and peas. Beautiful and fresh with succulent everything. Something about fresh pasta and mushrooms. They likey like each other.

IMG_9088

Osteria
1310 Westover Terrace, Greensboro
336.275.2550
Osteria on Urbanspoon

We loved it at Osteria. Service was great and we hope this relatively new restaurant will have some longevity.

We know there are a whole lot more out there than these Italian treasures…and these are not even to be compared to one another…simply the foodies marveling at how fortunate we are to be able to enjoy a world-class, formally trained chef’s cuisine in one part of our community and another restaurant that features a treasured family’s recipes touched by generations. So you have options, worth the drive in every way.

Do YOU remember Sunny Italy? What are your favorite, locally owned places to get Italian?