Tag Archives: Wine Dinner

Vin 205 Farm to Table Bistro

Foooooodies.

OMG. Please eat here. ‘Nuf said if you ask me  but I’ll go a touch further.

I’ve enjoyed a few great meals with mr. foodie at Vin 205 recently. One was a Wine and Swine Dinner that blew us away and blew our wine budget too, lol…because we bought some great new wine.

So good, in fact, that we decided to bring Chef Oren Feuerberg in on one of our Chef’s Tables. Four courses, family-style, with a great group of foodies and friends.

Read about it here in my latest food column in YES! Weekly! 

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Vin 205 has a little wine market with all kinds of lovely wine,  plus local meats, boutique cheese, chocolates and wine accessories and they have plans to add even more. Vin 205 also has a great-looking brunch. Check them out!
Our next Triadfoodies Chef’s Table will be announced later this week. We’ll be doing a special kick-off of our High Country Events in October with Vidalia (date announced soon) and our November Chef’s Table returns to the Triad at Sophie’s Cork & Ale in Lexington on November 13. You’ll see that update in a future email.

Cheers!

 

foodies! Get yourself to the Wine v. Beer Luau at 1703

When we say you should, we so mean it.  I wouldn’t steer you wrong, foodies. Chef Curtis Hackaday is showing how he’s inspired by his former Hawaii with another 2nd Supper Wine versus Beer Dinner…this one Luau focused. We just know it’s going to be great!

1703 Restaurant & Catering is continuing with their 2nd Sunday Supper, this time with a rematch of their Beer v. Wine Dinner. The dinner will be paired with a Luau as Chef Curtis roasts a whole pig. The event is this Sunday, September 11 at 6:30pm.

We went to the last one and omg…it was amazing. We had to judge how each of the 5 courses paired with beers from Mystery Brewing of Hillsborough versus some hand-picked wine selections. Overall, it was a tie. Kind of strange. But it was so fun to really taste the nuances in the wine or beer and how it complemented the dishes. For instance, part of the dessert really liked the wine. But another part of the dessert liked the beer. Plus we got a great education from the rep from Mystery Brewing. After declaring a tie, it only makes sense for a rematch. “I’ll continue to do the versus dinners because I want both beer and wine drinkers to come. It seems to bring a happy discussion to the table,”Curtis told me today.

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From last month’s dinner, porchetta with deliciousness like watermelon and fried okra straws

As for the Luau theme, it just seems natural. Curtis says Hawaii is near and dear to him as he lived there for four years as a child. “It has had the most impact on my style of cooking. Visions of whole ducks and sides of pork in the window at a mall eatery are still entrenched in my memory. Hawaiian food is a melting pot of the Pacific and a Luau is their version of a party or feast so this should be a lot of fun.”

suckling pig

Chef has already given his new Latin style pig roaster a trial run by cooking a suckling pig and handing out free pork sandwiches. Everyone who endured the heat to see the unveiling and tasting of the pig says it was fantastic. Chef Curtis Hackaday is arguably one of the most creative chefs in the Triad and we’re sure this event will be no less impressive. He’s like the chef you watch on Chef’s Table, but it’s not hundreds of dollars per person. 😀

Seating is limited, $55 per person. Call for reservations (336) 725-5767.

foodie b’eat: Quanto Basta and Raffaldini Vineyards and Pizzette is sexy!

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Last week, as part of the Salute! NC Wine Celebration festivities, mr. foodie and I were busy representing Food and Wine University.  In case you didn’t know, we manage the food/chef events for the festival including helping pair up the wine dinners and tastings throughout the week. A fun, challenging and rewarding task, to be sure. We had the privilege of joining Chef Tim Grandinetti at his new restaurant, Quanto Basta: Italian Eatery & Wine Bar for an “Italian Gathering” which celebrated his new collaboration with Raffaldini Vineyards, the NC Wine Region’s only true Italian vineyard.

This “gathering” wasn’t like your typical wine dinner. There were tasting stations throughout the loggia with some meat, cheese, olives, veggies, pasta, breadsticks at will. For more info on what was served, keep reading :D.

As you can tell, Chef Tim loves to have fun and loves to entertain a crowd.

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mr. foodie, Chef Tim and blogger/caterer Heidi Billotto of Heidi Cooks

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We paused our noshing to join chef in the kitchen as one of his sous chefs for a pizza demonstration. Here we learned how in Italy, pizza—or pizzette at QB, is considered street food and that no two are alike, which Chef Tim says makes it a very sexy snack, to enjoy with your hands and with wine and with friends. He made a couple for us…the seafood pizzette is amazing. All the pizzettes are amazing.

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The event celebrated the heritage of two Italian Americans who are so extremely proud of their heritage and who’ve made their mark here locally to celebrate it and bring it to us for enjoyment.

So what does this announcement mean to you, foodies? Raffaldini has been chosen to make QB’s house wines!

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Photo: Courtesy QB

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Here’s the official QB statement….

Raffaldini Vineyards is located in both the Yadkin Valley and Swan Creek American Viticultural Areas (AVAs). Owner Jay Raffaldini comes from an Italian family, and the winery specializes in national award-winning Italian varietals. Raffaldini has been a frequent guest and supporter of Spring House Kitchen, Restaurant & Bar, the first Winston-Salem partnership between Grandinetti and Lynette Matthews-Murphy. When Raffaldini and Grandinetti met about three years ago, they instantly bonded over their Italian family heritage.

“When we told Jay we were going to do an Italian restaurant, he was immediately supportive,” Grandinetti says. “With the quality of his wines, it was a natural fit for him to make our house wines.”

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Winemaker Jay Raffaldini and Chef Tim Grandinetti

Grandinetti worked with Raffaldini to select two wines, a white and a red, for Quanto Basta’s house labels. The white is a Vermentino Riserva, and the red is a Sangiovese Riserva. The white sells for $35 a bottle and $7 a glass, and the red for $45 a bottle and $9 a glass.

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Raffaldini Vineyards is the only Italian vineyard in North Carolina. The area’s soil and climate remind Jay Raffaldini of Italy, where his family started making wine in 1348. Once Raffaldini and his staff harvest the grapes, they dry a portion of them to concentrate the flavors before pressing and blending. This process is known as appassimento in Italian.

“We’re intensifying all of the wonderful bits,” Raffaldini says. The Raffaldini wines are ideal for food pairings because they complement the food instead of overpowering it.

About 60 guests joined Grandinetti, Matthews-Murphy and Raffaldini during a wine dinner leading up to Saturday’s Salute! NC Wine Celebration in downtown Winston-Salem. The Italian gathering included a chef’s culinary demonstration of barbera-infused handcrafted pasta. Tasting stations reflected the restaurant’s rustic Italian menu with such offerings as salumi and cheese, pizzette, shrimp arrabiata (one of the restaurant’s most-popular dishes) and eggplant Parmesan. Dessert included tiramisu and butterscotch budino paired with Le Dolce Vita, a Moscato d’Asti-style wine from Raffaldini Vineyards.

Quanto Basta means “as much as you like; as much as you need” in Italian. Since opening in March, the eatery has experienced an overwhelming response with a consistently full dining room and growing reputation for authentic Italian food in a casual setting. The Raffaldini house wine collaboration furthers Quanto Basta’s mission of celebrating the art of food and the joyful voice of the Italian culture.

Quanto Basta features Italian favorites and fresh pastas topped with rustic sauces; pizzas are cooked in a wood-fired oven imported from Italy. The current wine list includes 60 labels and will eventually grow to include more than 200. The restaurant is located at 680 W. Fourth St., Winston-Salem, NC; (336) 893-6144. Hours: Monday-Thursday, 4 p.m.-midnight, and Friday-Saturday, 4 p.m.-late night. Seating is on a first-come, first-serve basis. No reservations. www.facebook.com/quantobastaNC

Raffaldini Vineyards was named one of Wine Business Monthly’s Top Ten Hot Small Brands in North America. Known as “Chianti in the Carolinas,” the vineyard produces Central and Southern Italian varietals, such as vermentino, pinot grigio, sangiovese and montepulciano. The winery tasting room is open daily (except for Tuesdays) at 450 Groce Road, Ronda, NC; (336) 835-9463; www.raffaldini.com.

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Eat local, foodies!

Spring House RayLen Wine Dinner

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What do you do when Mrs. foodie is scheduled for duties at Competition Dining and can’t be two places at once? You send the Mr. to the other event! After all, he knows his food and he’s a great collaborator. We were invited to Spring House Restaurant’s Wine Dinner featuring Yadkin Valley’s RayLen Vineyards of Mocksville. I love that more local restaurants are featuring NC wines and featuring them during upscale yet approachable dinners. Here’s a recap of the evening, starting with the menu. Now, since I was not present, I cannot speak to how everything tasted, but Chef Timothy Grandinetti is basically a master in the kitchen and you can count that ANYTHING at his wine dinners will be in the realm of “superb.” And Mr. foodie pretty much said everything was wonderful and he even liked the wines (for a guy who’s not as much a wine-oh! as me). Ha!

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Oyster 3 Way

Mr. doesn’t like oysters. But he says he liked the Rockafeller, enjoyed the fried one the best and sucked the raw one down like a good little foodie.

House Charcuterie

House Charcuterie

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Duck Duck Goose

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Heritage Farm Pork with Tasso Ham Gravy

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Center-cut Filet Mignon & Roasted Marrow

This I wish I could’ve tried. A center cut filet with roasted marrow. Have you ever had marrow bones? Or braised a shank and scooped the marrow out of the bone? The part that is a little yellowish and soft and gelatinous is so yummy. It has a wonderful buttery texture and a meaty, farm-y, taste. Like your grandparents, if they lived on a farm, would’ve made that for you. Waste not, right? Mmmm. Some restaurants serve marrow bones as an appetizer. They are few and far between and it is unfortunate. Until then, I’ll do Osso Bucco at home and eat its marrow :).

Apparently these lucky wine dinner folk got to have dessert even though it wasn’t listed on the menu.

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We North Carolinians, I believe, have been slow coming around to the idea of our being the next wine country. But it is happening. Our soil, landscape and the climate are very similar to other great wine regions. As RayLen’s Mr. Shepard will tell you, it takes years for the vines to start to really mature and yield great fruit for winemaking. And many local wineries are finally at that place. A good reason to give our local grape a try next time you are in the wine section. Or better yet, take one of the wonderful tours available to you and enjoy an afternoon. Some wineries have little cafes and restaurants and are definitely worth checking out.

Until then, be sure to take advantage of wonderful wine dinners which lead you through interesting pairings and take you on a tasting tour you might not ever had been privy to. Plus you get to eat awesome food and meet some new foodies!

Spring House is kind of like a “place to be.” Be sure to mark your calendar for Chef Tim’s, aka Dr. Brownstone’s, Sweet Summer Luv Luv Festival. It’s 5 days of deliciousness featuring chefs from all over the Triad and country serving up delicious food by grill or by whatever floats there boat. Find out more here.

triadfoodies was invited as a special guest of Chef Tim Grandinetti and Spring House Restaurant along with several purveyors and was provided gratis food and drink. All opinions are our own.

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!