Tag Archives: Tasting

Celebrating Bastile Day and New Beginnings at Chez Genese

Here’s a look back at our amazing Chef’s Table last month on Bastile Day as we celebrated French independence (thankful for the French aren’t we, America?) and the amazing mission that has called Kathryn Hubert of Chez Genese.  Check back for an update a bit later with a follow-up as we had the best brunch there the next week.

Read about our night in YES Weekly…

Chez (The Place) Gènese: Genesis or “A new beginning.” 

Kathryn Hubert is reminded of her new beginning every day. Although, Chez Genèse,  her French-inspired cafe has not quite reached its one-year anniversary mark (that happens in late October), one year ago she was in the throes of remodeling her space in downtown Greensboro with an eye on a dream—to find her place in the hospitality industry while helping young adults with mental and intellectual disabilities.

The concept at Chez Genèse has been a dream of Hubert’s for years. “It started out as a really random day dream….if I could have any job in the world, what would it be?” Hubert says she knew almost instantly that it would be to open a restaurant hat helped people achieve a first or second opportunity in life. Inspired by her cousins who have autism, her dream narrowed in scope to working with young adults with developmental and intellectual disabilities. “They are the heartbeat behind my mission.”

Hubert already had a culinary degree. She lived in France for a year to study French cuisine and afterward graduated from UNC-G with a degree in hospitality. From there, she began working with autistic youth and during that time, she began to visualize her calling.

The young entrepreneur calls her Chez Genèse “French-inspired” in service and in cuisine. “I love French food and culture. I think the generosity that the French have with their time and with their food and the mentality of taking simple, quality ingredients and spending time on them fits hand in hand with what we are trying to achieve from a mission perspective.”

To create a culture that serves.

Taking the fast-paced stressful nature of the restaurant industry into consideration, there was special hiring process for those on her staff with disabilities. “It’s noisy. There are sounds, smells, visual and personal interaction.” Hubert needed to know from each of the applicants how they handled stress and what they would need from her. Training was a good two months followed by intensive training two-weeks prior to opening with refreshers simulating real life experiences and a lot of repetition to increase the staff’s confidence.  “No one on our staff had worked in a restaurant before so we were able to train them the way we wanted to.”

Chez Genèse is breakfast and lunch only with no plans to change. “It allows us all to get back home to our families and recharge and helps us look forward to those special events.” Hubert says she enjoys feature nights, wine dinners and special events because it allows her to break out and test her creativity outside of the regular menu. The Chef’s Table menu was an example of a playful take on seasonal ingredients, celebrating Bastile Day.

First Course

Grilled Peach Burrata Salad with Arugula

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Peaches and blueberries, the fruits of the season, brought beautiful sweetness to this starter course and it contrasted so well with the slightly bitter arugula.  Creamy burrata is a welcome addition to anything at anytime for me.

Second Course

Dry-rub Pork Ribs with Herb Butter & Apple/Fennel Slaw

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The smells coming from the kitchen were signaling what was to come and tantalized us as we awaited its arrival.  The rub gave a great smoky char to the ribs while the tart and sweet slaw cleansed the palate and kept you going back for more.

Third Course

Cheese Course with French Bread, Honeycomb, Fruit

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Hubert wanted to really immerse the group and give us the quintessentially French cheese course.  A cheese course is quite fun and a nice departure during a tasting, particularly after the main course. It readied us for the sweet dream to come.

Fourth Course

Champagne & Raspberry Ice Cream Float

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Super simple and luscious and bubbly. The float was reminiscent of our childhood days with a nice adult spin.

The guests at the Chef’s Table and any patron who visits Chez Genèse knows the time that the kitchen staff is putting in and there’s a sense of patience and graciousness on both sides of table, from guest to server.  And the servers are there for the long haul.

“During our one-on-one meetings, so many of our staff members told us they see this place as their career goal,” Hubert says. “We want them to be here as long as they want to be here, but we’ll also gladly help them be to be a stepping stone on their career path.” Knowing that, Hubert says they cafe is just now at the place where they can help those that want to stay long-term and find fulfilling ways in which to do so. “We’re now asking our employees what they want to do and how we can help them fulfill that personal need of developing new skills or do something different so they don’t feel stuck in the same job.”

And that leads us to what Hubert’s next dream will be and that is to make a broader impact than just her business. The cafe already offers workshops and is focusing on a strong catering business.  In the next year, she plans to roll out a training program for individuals to get training and life skills and she will network with other businesses for job placement. “We could be a revolving door to set people up to succeed in other workplace settings,” she says.

“If you know what drives someone and what motivates them and what they love…if you can tap into that and they come into work and they get to do what they love, their productivity goes up as well as their enjoyment. And I think you can feel that as a team and as a guest when you come here.”

Wanna go? Chez Genèse is located at 660 S. Elm Street, Greensboro. Open for breakfast and lunch, brunch on Sunday.

chezgenese.com

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.

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“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.

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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.

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Course 1

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

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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

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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

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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

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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

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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

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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.

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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

 

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The wine cellar is available for private events

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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.

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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

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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

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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

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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

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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.“

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“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.”

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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)

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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

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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.