Tag Archives: Tasting

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

A Look Back at Our Chef’s Table at Blue Denim

When you visit Blue Denim, it might be a good idea to wear your stretchy jeans.

Located in the heart of Downtown Greensboro (217 S. Elm Street), lovingly nicknamed “Jeansboro,” as an ode to the city’s textile heritage, particularly to Cone Denim, Blue Denim has established itself as a cozy, modern eatery with a focus on creole and cajun fare. Owner Jody Morphis, came to Greensboro by way of New Orleans in 2000. His first job in the Gate City was at the former Restaurant Pastiche. Five years later, Morphis opened Fincastles Downtown, a beloved burger-centric diner that became a part of Greensboro’s locally-owned burger boom. After enjoying 10 years at Fincastles, Morphis sold the diner and stepped away from the kitchen for a brief while. But the proverbial phrase, “I could not stay away” rings true here. So in 2015, Morphis and his wife opened Blue Denim, right next door to the former Fincastles (now White and Wood Wine Lounge).       

Opening a cajun restaurant wasn’t too far a stretch, as Morphis often featured a Mardi Gras menu at Fincastles that was quite popular. Morphis grew up in Meridian, Mississippi, and after college went to culinary school in New Orleans. There he stayed as a chef in New Orleans at Cafe Giovanni,and then at House of Blues. “I always loved gumbo and étouffées. Growing up in Mississippi, we grew up on that too,” Morphis told me. An eclectic globally-inspired menu with a cajun and creole focus takes special attention and Morphis says he enjoys playing around with flavors and local ingredients.

While many of the featured chefs “surprise” the guests with the multiple courses, some like to present a menu and Chef Morphis’s menu was presented beautifully with a custom printed napkin tie to mark the occasion. Each course was detailed in such a way to highlight a region or event that is meaningful to Morphis and we noted that here with each course.

Mobile (Course 1)
Rock Shrimp Zabuton

“Mobile is where the first recorded Mardi Gras took place in the United States”

Marscarpone, rock shrimp, chives, raspberry & mango puree, roasted ginger pepper demi, pea shoot pesto.

84ACF29C-4224-4239-8F05-B56290838D88

This little crepe like “pillow” was beautifully presented. The creamy filling worked beautifully with  the sauces and demi. You know how it’s so yummy to take the last bite and dredge it through all the beautiful glazes? Every bite was like that. Guest Scott Fancett declared, “This sauce is so good, it should’v come with a spoon.”

Chabaud (Course 2)
Holy Trinity & Friends

“Chabaud is the last name of the family that kind of took care of me when I lived in New Orleans,” Morphis described of this course. “They have been family friends since the late eighties. I have had many memorable meals and experiences with the Chabaud family, and just wanted to honor them.”

Gate City Harvest spring onions, roasted sweet peppers, celery, pork, toasted gorgonzola, Blue Denim Sauce

9CD44264-5045-4B51-9604-09A404AA1A04

This dish was deemed a favorite by guest Bill Norman, who owns Fainting Goat Spirits. This deconstructed “holy trinity” had the components separately presented, but the magic happened when you combined the flavors getting a little bit of everything. The toasted gorgonzola added a beautiful cheese straw like texture and flavor.

Bacchus (Course 3)
Duck, Duck, Gumbo

“Bacchus is another Krewe in New Orleans,” Morphis explained of this dish. “Bacchus was formed in order to include people from outside of New Orleans to revitalize carnival in NOLA. Duck gumbo is revitalizing and a very inclusive dish in itself.”

Smoked Joyce Farms duck, andouille sausage, lemon-grass scented filé gumbo, Louisiana popcorn rice

D87DCB1E-DDD1-41F0-B9CC-C4A03F2AA3FC

The gumbo has been a featured item in the past few weeks at Blue Denim, the warmth and spiciness is everything you love in a gumbo. It was a bit heartier thanks to the duck with a great kick of heat.

Zulu (Course 4)
Grits & Daube

“Zulu is the first parade to roll on Fat Tuesday, which to me is the meat and potatoes of carnival season.”

Old Mill of Guilford Grits, USDA Prime Denver Steak, Cabernet beef jus reduction, parsley oil

713CCE27-0B13-446A-BD37-03C6468868D1

A riff on shrimp and grits, brings us steak and grits. It was a hearty entree to cap the evening’s savory courses. 

Endymion (Course 5)
Oh My Darlin’ Lemon-Thyme

Endymion is one of the super Krewes and largest parades that roll during Mardi Gras,” says Morphis, “When I lived in NOLA, the Chabaud family lived on the Endymion parade route. I had some sweet times there, so dessert was named for Endymion.”

Lemon Thyme Cheesecake,bourbon rosemary blueberry sauce, lemon curd, mint

08526717-118E-4EB9-8C85-7AACF3EC709E

The dessert, with its golden, purple and green, which I’m sure was a hat tip to Mardi Gras, was sweet, tart and herbaceous. I absolutely love a lemon dessert with some component of berry. It was absolute perfection for me.

Morphis says when considering what the city needed, he saw a place in the market for great cajun cuisine. “I make a concerted effort to do it the right way and with the right ingredients. The bread for our Po’ Boys come from New Orleans.“

IMG_6534

“We work closely with Gate City Harvest and get with Aubrey to find out what he’s growing and it’s getting easier to build our menus earlier now and utilize as much locally grown produce as possible.”  He adds, “I also love to read a whole lot and study cookbooks to see what other people are doing…and study what other cultures are doing too so that we might be able to do that here at Blue Denim.”

Morphis says he’s happy he has been able to discover a passion and deliver what he loves to do in Greensboro and now he has regulars that dine at Blue Denim that keeps the drive alive. “I don’t take loving what I do for granted. I knew I wasn’t going to get rich, but we make a nice living. We also found good people that work with us that share that desire to create a great experience for our guest. I don’t take that lightly.”

IMG_6524 2

A Can’t Miss “Feast of Thrones”

“The first lords of the Valle didn’t have much, but they had these mountains, and they knew how to use them….”—Petyr Baelish (Littlefinger)

54437380_10216356030287177_5314503600477569024_n

What could be more fun than a kickoff to the final season of our beloved series Game of Thrones? Why, a kickoff right here in the Vale Valle with Over Yonder’s Feast of Thrones.

We think it will be worth the travel time across The Westerlands and The Riverlands to the Valle of the Cross.

The “feast” will be prepared by “The Mountain” (Chef Andy Long) and his culinary knights

Supported by “A Girl Who Is Someone”: Lavadia Spaugh

Come sit on the Iron Throne and have your picture made so that your subjects can adore you on social media.  There will also be:

Costume Contest
Dragon Egg Hunt
Mead Tasting
Cersei the Mountain Dawg, Queen of the Mountains and the HooMen will be there on a leash signing pawtographs early on.

And the long night is coming and you need to feast!

FOOD FROM THE NORTH/WINTERFELL:

Brown Bread w/ cured sausages and hard cheeses
Pork Pies
Honey Chicken
Warm Cider
Applecakes
Iced Berries

We promise no Frey pie.

FOOD FROM KING’S LANDING:

Hot Pie’s Hand Pies
The Boar that Killed King Robert
Bowls O’ Brown
Fingerfish
Onion Tarts
Lemoncakes
Quail Drowned in Butter

FOOD FROM DORNE AND THE SOUTH

Grape Leaves w/ Rice, Nuts, and Lamb
Ground Peas and Flatbreads
Stewed Rabbit and Chiles
Duck w/ Lemons
Honey Biscuits
Arya’s Fig Tarts
Peaches w/ Honey & Thyme
Lemonsweet Drink

Everyone across the entire Seven Kingdoms and beyond the realm is invited to the feast. But know this! You must depart before the Game of Thrones makes its anticipated premiere.  We wouldn’t want you to be trapped beyond the wall. Aka…they’re not airing the show there. 

Feast of Thrones will be held Sunday, April 14 at Over Yonder Restaurants from 12pm-7pm. It’s a come when you can event.  Over Yonder is located at 3608 NC Highway 194 S. Sugar Grove, NC 28679

img_6698.jpg

 

Join us for A Chef’s Table with Chef James Patterson

We’re going back….to Sedgefield Country Club…two years after Chef James Patterson nearly floored us with five courses of incredible cuisine. We hope you join us on Tuesday, May 28, at we visit the culinary home of one of the Triad’s rising stars on the food scene.  Well, if you ask us, Chef James has already risen to superstar status!

This Chef’s Table is very special. Why? Because not everybody gets to walk through the doors of Sedgefield Country Club and have an amazing meal. When Chef James hosted us in 2017, you almost had to roll us out of the dining room. Each dish was masterfully detailed, wonderfully delicious and expressed James’ and his cooking team’s incredible talents. And as always, Chef James Patterson will be dazzling us with a few surprises throughout the night. That’s how he rolls and that’s how we like it at our Chef’s Table. We let the chef surprise us!

4th Course

If you’re curious about the last Chef’s Table with Chef James, click here to read the recap.

1st Course

Here’s how it works:

Reserve with a ticket here and you’ll join us at our table on Tuesday, May 28 at 7:00pm. A reminder of our pricing: Your ticket price of $40 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. A reminder that seating will be limited. We’ll see you on May 28! Come early for drinks and relax for a bit.
** It’s super fun to attend Chef’s Tables with friends! We totally get it. However if you are unable to arrive early and all at once with your party, please let us know in advance that you’d like to be seated together and we’ll make every effort to accommodate your request. This is especially helpful if your tickets were not purchased under one name.

** Follow us on Facebook for the latest details and get in on the chatter by tagging @Sedgefield 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.

A Chef’s Table with Adam Barnett and The Katharine Brasserie

A version of this story can also be seen at YES! Weekly.

After 18 months in full-blown get-to-know-you mode, Chef Adam Barnett is feeling very much part of the culinary scene in Winston-Salem.

chef adam barnett 0127

Barnett, who was hired in July 2017 as Executive Chef at the relatively new The Katharine Brasserie and Bar, which was the location of the first Chef’s Table of 2019 on January 8th. The event sold out in less than eight hours and then Barnett agreed to add another 15 seats for a total of 45. Those additional seats sold out in less than 30 minutes. Needless to say, people are interested in what Barnett is doing. Many of the attendees of Chef’s Table, which was held on January 8, had never been to The Katharine and they were ready for what he was cooking up.

Named for Katharine B. Reynolds, The Katharine has been written about by me and others a number of times, from media events and regarding seasonal menu changes or new additions, so if you’re a regular reader of YES! Weekly or Triadfoodies, you know I’ve walked away impressed with the food and service more than once.  And just about every time I’ve dined at the brasserie, we’ve enjoyed some of the best wine pairings I’ve ever experienced.

I got to know Barnett a bit better when he was a guest of my podcast, “At The Table with Triadfoodies.” Barnett grew up as a regular kid in Columbus, Ohio and enjoyed summers with his mother’s family in Nova Scotia, which he attributes to his sense of wanderlust. After deciding that academia was not for him, he took a more “hands-on approach” in construction. And you know how winter is in the construction field. “I needed some winter hours and I started working in a restaurant,” he says. “I had one chef take some interest in me, then I got shuttled along to another restaurant and then I hit the road.” Barnett has had stints in Aspen, Colorado; Toronto, Ontario; Vermont, Big Sur, and Los Angeles, California; and most recently Washington D.C. “I spent eight years in the school of hard knocks, real world training and eventually landed in the advanced placement program at the New England Culinary Institute.”  Afterward, it was in California that he honed his skills in modern French techniques, which serves him well at the Katharine, a French-Inspired brasserie, but Barnett says they don’t want to be too dogmatic about it.

“I’ve worked with some very, very good classically French chefs and that’s always been the underpinning of what I do,” he says. “But like everything else, cuisine evolves. You sit back and take a look at who inspires you or you look at re-discoveries of ethnicities and I try to incorporate that into what we’re doing here.” While we may think of French cuisines as heavy with butter and cream and bread, Barnett feels that France’s influence in its former colonies in places like the Mediterranean allows him to offer a more relatable, global approach and the menu of the Chef’s Table was a reflection of that.

Course One
Apple Rutabaga Soup garnished with Parsley Oil.

img_5491

Course Two
Arugula and Shaved Fennel Salad, Parsnip Crisps Preserved Lemon Dressing

img_5490

Course Three

Seared Diver Scallops, served with a Ginger – Carrot Emulsion, Batonet Beets and Radish Sprouts.

img_5492

Course Four (Meat Course)

Grilled Painted Hills Flat Iron Steak, Caramelized King Trumpet Mushroom, Foie Gras and Madiera Sauce.

img_5488

 Cheese Course
Thomasville Tomme (from Sweetgrass Dairy in Thomasville GA), Campo d Montalban (a blended Cow, Goat, and Sheepsmilk Cheese from Spain), Honey-Walnut Spread, House-made Ginger-Apple Butter, Herb Salad

img_5489

Okay okay…so you’re wondering where is dessert…heh heh…funny story.  I actually really enjoyed the cheese course, after all it IS a French-themed restaurant. But there’s the story of a pastry chef and rice pudding gone awry. We’ll leave it at that. 

Barnett took some time to get to know the space and cultivate an air of good community with the culinary team itself. The Kimpton hired new management, a new sommelier and he says now The Katharine is better than it has ever been. “I feel so tremendously honored to work with this group, from our back of house to our management and our sommelier. They’re a big part of the engine. It’s never a one person show.”

Barnett says he’s enjoyed the community and has felt the embrace and he can’t imagine doing anything different.  He says, “I love the visible, tangible marker of a day well spent. And that’s one of the great things about working with food.  You get raw ingredients in, you apply technique, you hand it over to someone and you get to see the satisfaction. There’s a profound sense of enjoyment from that.”

img_7058 2

 

By the way, this wasn’t served at our Chef’s Table but if my favorite dish at The Katharine is this Beef Tartare. It’s divine.

steak tartare

Wanna go? The Katharine Brasserie & Bar is located at the Kimpton Cardinal Hotel, 401 North Main Street, Winston-Salem. katharinebrasserie.com