Tag Archives: small plates

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.

IMG_0427

“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.

IMG_4111

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.

IMG_8208

IMG_1308 2

Course 1

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

IMG_6892

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

IMG_3690

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

IMG_4386

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

IMG_3944

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

IMG_1771 2

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

IMG_1815

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.

IMG_5451

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

 

IMG_4361

The wine cellar is available for private events

IMG_2844

Chai Pani in Asheville is a “Can’t Miss”

Chai Pani should be on your not-to-be-missed list when traveling to/by/through Asheville. It will be so worth it.

If you’re a regular reader, you know my kidlets love Indian food. So when an opportunity to be in the Asheville area presented itself, we planned dinner accordingly and made our way to Meherwan Irani’s much celebrated Indian street food restaurant. Think all the fun staples—chaat, bhel puri, pakoras…all shareable and fun. There are a few larger plates too, like the butter chicken. My kids were a bit disappointed not to see Chicken Tikka Masala on the menu but the Butter Chicken was a hit (it’s a close enough compromise). Chicken Tikka is a feature on the menu at times.

IMG_6430

Chai Pani is super cute and a bit retro inside. I’d say it’s on the small side but you don’t feel crammed at all.  We were there on a Monday and halfway through our meal, it was already filled up inside.  It’s been two months since our visit and now that the homeschool year is pretty much wrapped up, I finally have time to share some of the delights we enjoyed. Annnnnd that being said, I simply have no idea what the featured dish was that night as it changes often and my brain has no recollection other than I know it was wonderful. It may have been a vadouvan with a protein like lamb or goat, savory, aromatic, with a bit of a kick.

Green Mango Chaat

Green Mango Chaat

This wonderful chaat, considered a street food snack, was deliciously sweet and salty, cool and crisp and no wonder it’s the perfect snack because it has everything you want in something munchy.

IMG_6432

Aldo Tikki Chaat

Now heading to the more savory side, we really loved these crispy Indian potato fritters  “served on spiced garbanzo bean stew topped with tamarind & green chutneys, sweetened yogurt, and crunchy chickpea noodles (sev).” This was a warm, spicy appetizer that had all those aromatics and flavor you love in a classic Indian dish.

Kale Fritters

Kale Pakoras

Indian style savory kale fritters made with curried chickpea batter. Served with green chutney & sweet yogurt.  So unexpected, Chai Pani sent out these kale fritters that were A-MAZE-ING. Get them get them get them!  My mouth waters thinking about them. They’re like kale chips taken up 1000 notches. Super crunchy perfection.

IMG_6436

Butter Chicken Thali

I mean you just cannot go wrong with Butter Chicken. Marinated and seared Joyce Farms chicken in an aromatic tomato cream sauce with butter and jaggery. It’s described on the menu as a North Indian favorite and one of Chai Pani’s signature dishes. You might need two. We didn’t because of all of the above, lol.

IMG_6439

Vadouvan

While the Butter Chicken was mainly for the kiddos, this spicy dish was for Mr. foodie and myself. I will say that the rice at Chai Pani is perfection, but basmati done right usually is as traditionally it’s made in a large amount of water and drained off so that you get beautiful individual grains of rice. See them?

The dishes were just the perfect balance of savory and a touch of sweet with the appropriate tangy requirements from yogurt, citrus. You just can’t get any better.

The kitchen actually sent out a couple of desserts for us to try. My daughter really enjoyed the “mango ice cream sandwich” on a wafer cookie and I absolutely loved gulab jamun, which is deep fried dumplings made of milk, flour, butter and cream, soaked in cardamom & rose syrup. There’s just something about the texture of those little dumplings in the syrup. And they’re just the prettiest little things. If you’re a fan of Indian rice pudding, it’s also an option.

The Chai Pani restaurant group has locations in Atlanta and Decatur, GA and you may have also heard of Buxton Hall Barbecue, also in Asheville. Another can’t miss eatery if visiting the area. For cocktails, you’d love Asheville’s MG Road and now Irani, who must not be busy enough, has launched his own spice company, Spicewalla.

So if you’re traveling in Western NC and you see fit to make some time in Asheville. I just cannot recommend Chai Pani enough. Service is wonderful. Drinks are great. Food is incredible.  And even if you think you don’t like Indian food, Chai Pani may convert you with their fun, shareable plates.

Chai Pani
22 Battery Park Ave (58.67 mi)
Asheville, North Carolina 28801