Tag Archives: Tasting

Join us for triadfoodies Chef’s Table at Taaza Bistro this Wednesday!

Good golly it’s been a while since I posted. I will try to change that.

With homeschooling (OMG) and writing each week for YES! Weekly and the general responsibilities of life, I find it hard to stop and make myself post something. But I def wanted to let you know that we have a few more seats available at our monthly Chef’s Table coming up Wednesday in Greensboro at Taaza Fresh Indian Bistro.

What is Chef’s Table? It’s basically our way of getting you into a restaurant and in front of a chef for a VERY affordable price for a taste of what’s on the menu. It’s a way of letting the chef surprise us and it’s SUPER fun. We started in May 2016 and we’ve gone strong since then, some with sell-out crowds. There’s limited seating available and as I write this we have 5 seats remaining.

Here’s how it works. You click this link and it sends you to the Eventbrite site and there you purchase your tickets. You’ll enjoy a multi-course global meal… but I never know what’s going to be served. We’re all surprised. No menu…just delicious surprises…all from the creative noggin of the chef/culinary team or maybe something they are wanting to highlight from the menu. And sometimes it requires you to think out of the box, get out of your comfort zone. Most of the dishes are served family style, so if you don’t like chevre or kale or venison, then you can nibble and let the rest of your comrades enjoy.

About Taaza Fresh Indian Bistro….you can read the review I wrote about them in YES! Weekly.img_0485 It was amazing and the BEST Indian food I’ve ever had with excellent service.

I think you’ll love it. Join us by clicking the ticket link above!

I also have some exciting news to share but you’ll have to wait until the next post.

See ya later foodies!

foodie b’eat–Sneak Peek! Quanto Basta: Italian Eatery and Wine Bar

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After months of waiting and anticipation, downtown Winston-Salem’s newest restaurant was unveiled last night in a private event and even 8 inches of snow (give or take a few) couldn’t keep the foodies away. Quanto Basta: Italian Eatery & Wine Bar (corner of 4th and Spring Street) is a new restaurant by the partners of Spring House Restaurant, Kitchen & Bar, one of #WSNC’s most acclaimed establishments. Chef Tim Grandinetti and business partners, Lynn and Lynnette Matthews-Murphy have worked tirelessly turning Lynn’s old office building into a gorgeous and inviting restaurant with a center bar and open kitchen with a wood-burning oven.We were informed that the preliminary tasting for press, family and friends would take place snow or shine. It was a great crowd.

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mr. foodie, Mark Maier and Tim Beeman, from Tart and Tangy Triad and The Less Desirables Podcast

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Owner/Chef Tim Grandinetti and local writer, Carroll Leggett

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Chef Jeff Bacon (Triad Community Kitchen), Grandinetti and Yelp Triad Manager Holly Bertoncini

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TTT Podcast hosts Stephanie Beeman, Tim Beeman & Chef and Niksnacks blogger, Nikki Miller-Ka

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WS Journal’s Justin Gomez and Radio Personality Bob Campbell

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In the middle is local WS Journal Food Editor, Michael Hastings

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In addition to seating of all sizes, a couple of community tables and even some high seating are scattered throughout as well as a small separate seating area that I’m sure can be used by private groups. If there’s one thing the Matthews’ and Grandinetti can do, it’s make a very cozy environment in which to dine. There are great little touches that make it comfortable and fun, from the casual seating, rustic bar to the half-century old sign that once adorned Grandinetti’s grandparents’ pizza restaurant in Hudson, New York. He says he’s been holding onto it for years, waiting to find its perfect home. And it’s found itself right near a beautiful pizza oven, where Chef Christopher Fulk (formerly of Christopher’s Global Cuisine and Pintxo’s Pour House) leads the kitchen and last night, was tossing flat bread dough…

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Chef Christopher Fulk

So in just one week, you’ll get to see it all for yourself and taste what we got to taste last night!  Pizza, antipasti, salad, sliders, sandwiches and traditional Italian specialties that remind Grandinetti of his childhood. Below is just a sampling of the tastes we got to try last night…each delicious and fresh…the anitpasti…oh my!  And for the first time in his life, mr. foodie loved and I mean LOVED Eggplant Parmesan. We were served family and buffet style for this tasting. The menu has appetizers, pizza, antipasti, pasta and specialities all at a terrific price point and nothing over $17, something Grandinetti says is much needed in Winston-Salem. Quanto Basta means “as much as you need” in Italian. Sounds like an Italian Grandma, doesn’t it? We think you’ll get your fill more than once here. 🙂

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Chef Tim and Heidi Grandinetti

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The menu…can you read it?

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Coffee and wine bar

Opening day is Thursday, March 5. Quanto Basta will be open Monday through Saturday 3pm-until late. Beginning in summer, you can enjoy Supper at ‘Nonna’s. Family-style Italian goodness.

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To stay on top of QB happenings, follow them on Facebook.

So!  More choices downtown, foodies. When you get a chance to check them out, let us know what you think. Until then, eat local!

Spring House + Wine Dinner= You Owe it To Yourself This Love

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To say it was a pleasure to attend Spring House Restaurant, Kitchen & Bar’s Chef and Winemaker Dinner with Honig Wines is an understatement. It was unexpected, fun, delightful and you really do owe it to yourself to reserve a spot at a future wine event. Wine dinners are so awesome because you get a delicious tasting menu to accompany the featured wines provided by the winemaker (who will be there in person or at least represented). In this case, Michael Honig of Honig Vineyard, Napa Valley, shared with us 5 signature wines from his family vineyard and Chef Tim Grandinetti had a thoughtful tasting of small plates and entrees to show off these wines (and vice versa).

We gathered before the dinner in the bar where Sister Foodie and I got to chit chat with the chef, Mr. Honig and other “foodies” who were excited about this sampling. Chef Tim also invited several of his farmers who provide him with so many of the local foods on his menu and inspire that farm to table experience. It is such a casual and easy time with plenty of excitement in the air because we know what’s to come…”foodieliciousness!

The first course was Shrimp, Scallops, Clams, & Mussels en Papillote (see the little bag?) enhanced with Smoked Shallots, Roasted Garlic, & Herbs. It was paired with Honig’s signature Sauvignon Blanc, which is marvelous and beautifully displayed in an artistic bottle.  I don’t have a picture of the bottle and I’d place an image right HERE if I knew I wouldn’t be subject to copyright issues.
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Spring House’s mussels are awesome and the clams were plump and perfectly sweet. Add a little shrimp and scallop for good measure and you have a winner.

Chicken Mousseline with Foie Gras
Hydroponic Spinach (from Shore Farm Organics), Citrus Pistachio Vinaigrette
Rutherford Sauvignon Blanc
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What is Chicken Mousseline? It probably doesn’t sound like something you’d want to order, but you should! Pureed meat with some type of egg or cream. It looks like a chicken loaf. This was very light and filled with flavor from the herbs. It was enhanced with Foie Gras and some candied pistachios and sat upon a beautiful speckled spinach from Shore Farm in Yadkinville. The citrus pistachio vinaigrette was very light and tangy. This course was served with Honig’s Rutherford Sauvignon Blanc. I preferred this more intense wine but both were wonderful.

Yellow Wolf Farm’s Rabbit
Goat Cheese Gnocchi (served on a “schmear” of carrot puree, because “rabbits like carrots” –quoting the chef)
Cabernet Sauvignon 2010
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LOVED LOVED LOVED. I need not say more. There are a couple of local restaurants showing off their rabbit skills. Chef Tim has a wonderful rabbit story from his “Chopped” (Food Network) episode. I don’t want to say rabbit tastes like chicken. It kind of tastes like that with a bit of turkey or pork thrown in. Doesn’t matter! Chef Tim’s braised rabbit was awesome. It was paired with a smokey and chocolatey 2010 Cabernet Sauvignon which apparently is now hard to come by. The next day Spring House’s special was Deep Fried Rabbit. I bet you hate you missed it. I know I do.

Adam Musick’s Pork, served with a puree of NC sweet potatoes enhanced with honey and truffle oil. And look! Spring House’s own broccoli. Chef Tim grew it in their own garden.
Bartolucci Cabernet Sauvignon 2009
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This pork was like home cooking and was tender and served with a beautiful cabernet and marsala reduction. The button mushrooms were perfect and the broccoli (a bit lonely) was sitting there so proud. I say lonely because I really love broccoli but it’s a tasting and we don’t need a cup of cruciferous veggies, though Dr. Sears would approve, I’m sure. The Bartolucci Cab was wonderful and bold and fruity and intense. And…hard to come by. This was a special occasion according to the winemaker. I WISH I had bought some there. I don’t know if it was an option, as they say it’s pretty much sold out, but I could drink it again. Very pleasant…it transported me to a mahogany-rich lounge.

And finally, what would a tasting be without dessert?
Pineapple Grits Cake
Shore Farm’s Pumpkin Ice Cream
Late Harvest Sauvignon Blanc
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This dessert was not new to me as I enjoyed it as my birthday cake a few weeks ago on my very first visit to Spring House. The Pineapple Grit Cake is a MUST TRY at Spring House. It still has the texture of cake but with the complexity of grits so you get a heartier cake. It was served with Shore Farm’s pumpkin ice cream. I took 3 pictures of this dessert during our wine dinner but none of them ended up in my phone. Technology! So here’s what it looks like from my first visit. It was the SAME size as the normal portion….way more than a taste. It was served with a very intense Honig Late Harvest Sauvignon Blanc in a beautiful slender bottle. This wine is delicious, but a little too sweet for me at dessert, at least. But some people will love it and I bet it is really good with something spicy. There’s a picture of it at the beginning of the post, but here it is again in case you are feeling lazy and don’t feel like scrolling.
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Many of our local restaurants have lovely wine dinners like this. The cost varies from restaurant to restaurant…usually $50-75 per person. If you think about what you get with the multiple courses and the wine plus the wonderful attention to detail at each table, it’s very much worth it. It is fun and friendly, yet intimate and relaxing. You also will probably taste foods that you’d never dream of ordering, maybe not have the nerve to try. That’s why I think you OWE it to yourself to try a wine dinner. These are wonderful opportunities to get to know the owners and/or chef and find out what makes them tick and why they love to cook and what makes them crazy or sane.  I love meeting the men and women behind the dream. Here’s Chef Tim and co-owner, Mr. Lynn Murphy…
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Don’t they look they had fun?

Stay on the lookout for postings about special Happenings on Spring House Restaurant Kitchen & Bar’s website and don’t forget, there are only a few more weeks left of the Big Eat where restaurants like Spring House offer 50% off signature entrees on Tuesdays.

www.Springhousenc.com
450 North Spring Street, Winston-Salem, NC
336.293.4797

For more information about Honig Wine (you might recognize their vineyard landscape on the interior of their Sauvignon Blanc)…www.honigwine.com. You can also find them by the bottle at Spring House or local retailers.

Thanks, Chef Tim for a wonderful and fun evening!