Tag Archives: Tasting

Bubbly and Brunch at Vin 205

Back in September when we enjoyed a wonderful Chef’s Table with Chef Oren Feuerberg at Vin 205 Farm to Table Bistro, owner Caleb Flint said he wanted to do it again, but this time to show off Chef’s skills at brunch.

Twist. My. Arm.

We decided to kick off the new year with a Bubbles and Brunch a couple of weeks back.  And man, was it delicious. But I expected it to be. The food at Vin 205 is superb and Caleb Flint really knows how to make his guests feel special. And our Chef’s Tables are just filled with foodies and fellowship and we just have the best time. You should join us for one soon!

You’re met at Vin205 with the Wine Merchants shop. I’m not sure what’s more difficult, trying to refrain yourself from being drawn in by the wonderful aromas of the kitchen because you came to do a little shopping, or not taking a seat immediately because you’re interested in the market. Hopefully you make time for both.

Caleb continues to add more and more to the wine market and now shoppers not only can find wines from boutique vineyards from our local region and all over the globe, but also a plentiful selection of Joyce Farms meats and regional cheeses, chocolates and gourmet items.

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Chef Oren Feuerberg and Owner Caleb Flint, Wine Merchants & Vin 205 Bistro

Vin205 is certainly gaining ground during the week with dinner featuring live music and wine events. But what Executive Chef Oren and Caleb are endeavoring to highlight is their Sunday brunch. The chef-driven menu changes often with special spins on traditional favorites. And Caleb brought in some of his favorite local purveyors to give them special recognition during our four courses. Batistini Farms, Camino Bakery and Magic Beans Coffee were all special guests at the table and on the palate.

Course 1

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Duo of Mini Quiche (Potato & Bacon; Spinach & Mushroom paired with Vin 205 House Salad tossed in Raspberry Vinaigrette with Batistini Farms Vanishing Grape Balsamic, goat cheese

I’d like to think I get out enough but I can’t think of a single quiche I’ve had that has potato AND bacon and to me that just seems like a delicious no-brainer. And I’ve also never had spinach WITH mushroom in a quiche. And of the tasty tasty two, the spinach and mushroom was my favorite. Batistini’s Vanishing Grape is a new favorite of ours and was recently featured in our holiday gift guide. See it here. It’s so worth the purchase as it adds incredible flavor to salads and cheeses. Tom Sephton, imports and bottles the balsamic and oils in Clemmons. “We have basic olive oil and flavored olive oils as well as aged balsamic. All of the oils we bottle are very, very fresh and the harvest date for all oils is right there on the bottle.”

Course 2

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Truffled Scrambled Eggs with Camino Brioche Toast

Here we are, days later, and I’m still thinking about those light and fluffy eggs that had been scrambled in truffle oil and topped with truffle shavings…and that bread which Chef and his team griddled so perfectly.

Emily Masters, of Camino Bakery, told the group that the brioche is one of the most popular offerings at Camino. “It’s baked fresh every day, like all our other baked goods. It’s fluffy, buttery with flour from King Arthur Flour, milled in Graham, and milk from Homeland Creamery in Julian.” 

Course 3

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Brown Butter Poached Shrimp & Pimento Cheese Grits

A twist on a traditional brunch favorite and charmingly served in a glass jar. The grits were cheesy perfection.  Our guest, Chris Roth, then praised the chef as the best shrimp and grits he’d ever had.

Course 4

House made Raspberry & Blueberry Muffins with Coffee Service by Magic Beans Coffee

The muffins were lightly sweet and fluffy with whole berries throughout and a great little sweet ending to our brunch. Our “dessert” was paired with Magic Beans air-roasted coffee served two ways. The first tasting was with Magic Beans Essence, a concentrated coffee extract that is added to hot water or other liquids. The second tasting was Wine Merchants and Vin 205’s exclusive Magic Beans blend in the French press. Owners Neal and Mary Pruett served each guest . Neal Pruett told us, “Air roasted coffee is so smooth. One of our mottos is that you can ‘drink ours black’.”

Caleb told the group, “Folks who know me know I’m a rather enthusiastic coffee drinker and we just love how unique and special Magic Beans is.” Not only does Wine Merchants serve the blend, but the beans are sold in bulk as well as the Essence.

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Mary and Neal Pruett, Magic Beans LLC

Though guests at Chef’s Table are usually responsible for purchasing their own beverages, which makes it unlike a wine dinner, what we love about Caleb Flint is that he takes advantage of owning a wine shop and offers everyone a taste of what the shop has to offer. Each of the 27 guests were allowed to share bottles of bubbly rose on the tables. And each setting was made even more charming by the varying coffee mugs at each place. Those attention to details is what keeps me coming back to Vin 205 and what will bring us back there again, possibly in the summer, for another Chef’s Table to let Chef Oren surprise us, yet again.

Wanna go? Vin 205 is located at 205 S. Stratford Road, Winston-Salem. Open for dinner Tuesday  through Thursday 4-9:30pm; Friday Lunch and Dinner 11:30am to 9:30pm, Saturday Brunch 10am-3pm; Saturday Dinner 5-9:30pm, Sunday Brunch 10:00-3:00. Wine Merchants is open Tuesday-Saturday 10am-9pm, Sunday 10am-3pm. vin205.com

PS: Foodies, our next Chef’s Table at B. Christopher’s sold out in 24 hours. We are so thrilled you are supporting our local chefs. We’ll announce a new Chef’s Table soon!  Where would you like to see us?

Our next Chef’s Table: B. Christopher’s Steakhouse on Feb. 19

I had to update this before it went out on its scheduled post. Less than ten tickets left!

We’re so thrilled that our February Chef’s Table features Chris Russell, a chef that has been an inspiration to so many, not to mention so incredibly talented. This venue has definitely been on our “must haves.”  Click here to get your ticket! 

B. Christopher’s Steakhouse has been a hit in Downtown Greensboro since moving from Burlington a few years ago. Such a gain! We love the cozy feel of his restaurant and oh my, the steak is perfection. In additon to being a successful chef and restauranteur, Chef been a mentor to other chefs who now have successful restaurants themselves, like our beloved Chef Kristina Fuller of Crafted.

Let’s let Chef Chris surprise us with multiple courses.  He’s excited about seeing you! Please join us on Monday, February 19.

Here’s how it works:
Reserve with a ticket here and you’ll join us at our table on Monday, February 19. Please note our start time of 7:00 (a bit earlier than our last dinner). A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course dinner as well as tax and gratuity associated with the meal. Beverage (and gratuity for the purchase of beverages) are not included in the ticket price. Please take care of your server on any beverage service. Seating is limited.

We’ll see you on February 19!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @BChristophers and #triadfoodiesChefsTable on Facebook and Instagram.

Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or if the chef needs to be aware of any concerns.

Announcing our next Triadfoodies Chef’s Table at Sophie’s Cork & Ale

Foodies, we are so excited to announce that our next Triadfoodies Chef’s Table is in sweet uptown Lexington at Sophie’s Cork & Ale where we’ll let Chef John Wilson surprise us with  multiple courses. It’s all happening on Monday, November 13.

Have you been to Lexington lately? The food scene there is really on the grow.

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One needs only to look at Chef John’s food photos to know that he loves to work with color, texture and local goodness.  We’re so excited to showcase his talents with multiple tastings at Sophie’s.  His wine dinners always look amazing.

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Sophie’s Cork & Ale is a wine bar that offers small plates, sandwiches and entrees. It’s completely charming and inviting. We know you’ll love it as much as we do.

Here’s how it works: Reserve with a ticket here and you’ll join us at our table on Monday, November 13. .A reminder of our pricing: Your ticket price of $30 INCLUDES your multi-course meal including dessert as well as tax and gratuity associated with the meal. Beverage (and gratuity for the purchase of beverages) are not included in the ticket price. Please take care of your server on any beverage service.

Come a little early to enjoy drinks or do a little shopping at Sophie’s.

We’ll see you on November 13!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @sophiescorkandale and #triadfoodiesChefsTable on Facebook and Instagram.

Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or if the chef needs to be aware of any concerns.

We’re on the Rock & a new Chef’s Table

Foodies!

We have moved.

We have followed our hearts and our dream of living in the absolutely stunning North Carolina mountains. Specifically right up near Banner Elk. And man oh man, is it beee-uuuu-teeee-ful!

And seriously, I’ll explain it all later but the most important thing right now is to let you know that we have jumped right in and we’re kicking off this new journey in life with another Chef’s Table...this one with Chef Sam Ratchford of Vidalia Restaurant and Wine Bar. 

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I met Chef Sam a few years ago when he walked away with the coveted Red Chef’s Jacket at Competition Dining in Winston-Salem. I’ve eaten at his restaurant too, which is why it’s so obvious that we’d want to inaugural Rockfoodies Chef’s Table to be at Vidalia, where Sam and his wife, Alyce, do classic southern dishes with a twist. And their dedication to local farms is impressive.

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Here’s where you can get your tickets! Seating is limited and we look forward to seeing you there!

PS: I promise a blog  post about the move and why we did it and the house that was supposed to be THE house and our kitchen update (which is about to happen, along with getting a pantry) is coming soon!

XOXO

 

Join us at our next Chef’s Table with Chef Ali Utley of the Historic Brookstown Inn!

Hi, foodies!

We’re back at it again with another delicious Triadfoodies Chef’s Table!

Our July Chef’s Table is super exciting. Chef Mary Alison Utley (we call her Ali) has recently taken over the Executive Chef position at The Historic Brookstown Inn. She’ll be the next chef to surprise us on Tuesday, July 25.

Chef has literally worked her way up in the culinary field. “I started out washing dishes and gradually worked my way up.”

Check out the list of where Chef Ali has worked her magic: Leon’s Cafe, Rainbow News & Cafe, Christipher’s Global Cuisine, Mundo, The Millenium Center, Sapora Ridge Country Club, and most recently Meridian Restaurant, where she and Chef Mark Grohman’s team wowed us with multiple, incredible courses. Ali took the position next door at Brookstown Inn to be able to spend more time wth her teenage daughters.

What will Chef Ali surprise us with? Who knows? We never know what’ s coming at our Chef’s Table. She hinted that she may be dabbling in Baltic or Turkish and she promises the menu will be different than anything we’ve had so far.

Here’s how it works. Reserve with a ticket here and you’ll join us at our table on Tuesday, July 25. Seating is limited. A reminder of our pricing:Your ticket price of $30 INCLUDES your multi-course meal including dessert as well as tax and gratuity associated with the meal. Beverage (and gratuity for the purchase of beverages) are not included in the ticket price. Please take care of your server on any beverage service. We’ll see you on July 25th!

** Follow us on Facebook for the latest details and get in on the chatter by tagging @TheHistoricBrookstownInn and #triadfoodiesChefsTable on Facebook and Instagram.

Please notify me at Kristi@triadfoodies.com if you have any food sensitivity or need the chef needs to be aware of any concerns.