UPDATE: Earlier in October, Roots Restaurant announced it has closed. We are so sorry to see them go. I’m leaving this post up a bit longer to share the vision and what a good time we had at our Chef’s Table.  

Behold, quality casual fine dining. In Yadkin County. WHERE I GREW UP! It’s not a chain or seafood or a steakhouse or hot dogs and ice cream, which is basically YC. Roots Restaurant at Sanders Ridge Winery opened its doors in April with two young, eager superstar chefs at the helm. And the YC should be thrilled about this. And you should drive to the YC to be thrilled about this too! O

Hailed as a hidden gem, Roots is located at the vineyard’s grounds in Boonville. Within the gorgeous timber-framed tasting room, Roots is at least the fourth incarnation of the restaurant space in recent years. For whatever reason, previous tenants of the kitchen space haven’t been able to make a go of it. It’s not the easiest place in the world to get to even though it’s only about 25 minutes from downtown Winston-Salem. But folks from Guilford County and beyond have said Roots is well worth the drive. And what a scenic drive it is, with the Yadkin County pasteur land and beautiful rows of corn and tobacco.  It is quite best to make a day of it, tour the wine country and let your final stop be at Roots. In the winter months, a stone hearth fire located in the center of the room will welcome you. A perfect a bite or for a larger function, as it’s available for private events such as weddings receptions and celebrations.

You have seen the work of Chefs Ben Hurst and Brent Andruzzi if you follow your favorite eateries on any social media. Hurst trained Andruzzi at River Birch Lodge and Andruzzi left Willow’s Bistro to take on this new venture. Hurst says he actually was going to open a food truck and use the kitchen as a commissary when owner Cindy Shore approached him about running a full-fledged restaurant there. “I wasn’t sure about it. I hadn’t even managed a business much less started one. And then I asked Brent to come on board.”

Andruzzi said, “no.” 

Andruzzi clarifies it was a kind, apologetic no. But an entire month later, Andruzzi had a change of heart and the no became an enthusiastic, “yes.”

Hurst graduated with two non-culinary degrees but his first job was at River Birch and that’s where he met Andruzzi.  After a few stints in other kitchens, Hurst went to culinary school at Guilford Tech and finally at Johnson and Wales. After searching for his place in the kitchen, Hurst took some time and worked at Harmony Ridge Farm, where he learned the other side of food. “That’s worked out really well. because I’ve been able to take what I’ve learned with me.  Now we have a greenhouse on the hill where we grow a lot of our own vegetables.” Andruzzi grew up cooking with his parents encouraging his creativity in the kitchen by buying him whatever ingredients he wanted. After some time working at Lowes Foods, he also found himself at River Birch under Chef Travis Myers. “Like Ben, I worked at all the different stations.  We learned a lot there. A good foundation was built there.” Andruzzi eventually joined Myers at Willow’s Bistro where his creativity was truly allowed to shine. “When you have that kind of freedom, you learn what works and especially what doesn’t.”

Andruzzi says he’s been gardening too and the fact that Hurst has been farming, that there’s a  greenhouse and farm and the opportunity that exists here was a strong factor in his decision to take a chance and exit his place at Willow’s. “We have freedom to grow whatever we want as well as cook whatever we want, so that’s a bonus.” Roots also sources other local farms when they can.

Hurst says his goal at Roots is to create dishes that people can’t get at home. “Even as a chef, I when I eat out, I don’t want my experience to be something I can create at home. I want it to be surprising, full of flavor, creative…something you can’t quite replicate in your own kitchen.”

Course One
Duck Two Way Tostadas with duck sauce, radish, scallion, house made pork rinds

Out of the gate, the chefs immediately showcased their ability to take an upscale protein and make it attainable tapas-style.

Course Two
Pimento cheese stuffed poblano with bacon jam and cilantro scallion cream

This course may have been close to my favorite dish of the evening simply because it was so different than anything I’ve ever had before. The spicy poblano filled with Sanders Ridge now famous pimento cheese AND bacon jam. Both. Together. Some of us had to clear our throat but the scallion cream cut the heat of the slightly devilish kick from that pepper.. And the people, said “wow.”  The pimento cheese and bacon jam are available for purchase at the winery as well as Cobblestone Farmer’s Market in Winston-Salem.

Palette cleanser
Lemon basil freeze pops

Before the courses emerged, Chef Hurst gave the guests a teaser of what was to come and simply said there would be a surprise in between two of the courses. So these platters full of freezer pops that looked like smaller grown-up versions of the colorful pops we all grew up with were met with delight from each table. The basil complemented the fresh slightly sweet lemony-ness. I kind of felt myself wanting another pop later.  A freezer full of those on a summer day would not be the worst thing.

Course Three
Shortbread herb crusted scallop, greenhouse salad, strawberry vinaigrette, pickled onions

I’d heard accolades from the scallop dishes so I am glad the chefs decided to feature these on their menu this evening.  If I’m coming back to eat in the future (and I will), I’m getting scallops.

Course Four
Ribeye over basil bread pudding, local mushrooms, fig jam, Fair Share Farm micros

A very close #2 to my favorite, a beef course will always be a winner in my book and for most carnivores.  The steak was perfectly cooked and the savory bread pudding was so delicious with it.  Note: Roots has a menu item that is called “Deconstructed Beef Wellington”. I imagined the flavor profile is not so different though the execution might be. I’ve been told it’s incredible.  After tasting this dish, I have no doubt.

Course Five
Strawberry and blueberry Shortcake and sugar cookie with homemade ice cream

A beautiful summery dish with sweet berries, perfect cake and richly textured ice cream rounded out our evening. A great ending.

And then the chefs re-emerged from the kitchen to applause and a standing ovation. Chef’s Tables are always stellar but these young chefs received such praise that it was truly heartwarming.  Hannah Waggoner, of Rural Hall, has been to a number of Chef Table events and she even got the proverbial ball rolling on getting the Roots event off the ground. “My first visit to Roots made my foodie heart happy,” she said.  “All the dishes my table ordered were loaded with flavor, finesse, and beautifully plated! The staff were friendly and accommodating. I knew that Roots would be an excellent location for a Chef’s Table.” Waggoner says she knew it would pay off.  “The guests were not disappointed. Each of the five courses was unique and delicious! It was great to get a taste of some of Roots’ specialty dishes with a few surprises!”

By the way, I’d suggest you follow Roots on Facebook and any other social media and perhaps get on their email list because on Thursday nights, the chefs do a little something different by having a Thursday Supper. And it’s amazing. And if you can get in there for the fried chicken, you’ll send me a thank you letter and maybe, if you really love me and are super thankful, you’ll send me gifts. That’s a how delicious that fried chicken is. Super crispy every inch. See?

And how’s this for making a name for oneself?  In a reader’s poll,  USA Today’s 10 Best just announced that Roots Restaurant was just named in the top 10 of the best winery restaurants in America. Roots placed 6th. Way to go!  Read about that here. 

If there’s anything I’d say at this point it’s this: Yadkin County, this is your moment. Finally there’s a restaurant in the area that celebrates not only the wine country but the wonderful bounty that the area brings forth. I grew up in Yadkin County and having to go to Winston-Salem for a great meal was a top complaint.  If a restaurant of this caliber can succeed with Yadkin’s and its big city neighbors’ support, it will pave the way for other restaurants like it. Napa wasn’t built in a day. It’s taken 170 years, plus it survived Prohibition and the Great Depression. You might consider the Yadkin Valley winemakers pioneers here. And the restaurant owners want to blaze a trail much like their West Coast counterparts. The talent and deliciousness is there and Roots Restaurant is digging deep and taking a chance on the area’s support.

Wanna go? Roots Restaurant at Sanders Ridge located at 3200 Round Hill Road, Boonville.   Open for dinner Thursday from 5:30-9:00 for Family style supper (check website or Facebook for features). Full service menu Friday & Saturday 5:00-9:00. Full service lunch is available in the tasting room Friday-Sunday 11:00-3:00. The wine bar also has a full menu available from 12:00-5:00. Visit sandersridge.com for info.