Tag Archives: Winston-Salem

Triadfoodies Chef’s Table with Chefs Swing & Andrews at Young Cardinal Cafe & Co.

Breakfast for dinner anyone? If that’s one of your favorite things, you would’ve loved our latest Chef’s Table at Young Cardinal Cafe & Co featuring Chefs David Swing and owner and chef Adam Andrews. You probably know Chef Adam as owner of Jeffrey Adams on 4th, The Trophy Room, Dogwood Hops & Crops and Twisted Pine Catering. Though no longer an owner, he helped Fourth Street Filling Station become what it is today. And as if he’s got any time on his hands, he also has a farm which supplies produce to his restaurants. David Swing was a featured chef back in October 2019 and we were excited to work with him again at his new digs in a completely new way.

Young Cardinal opened its doors at 424 4th Street, Winston-Salem, in February 2020 just before the Covid pandemic hit. No one could’ve seen what was coming as the dining public waited anxiously for downtown’s newest breakfast and lunch spot to open. YC barely skipped a beat once restrictions were handed down. They pivoted and offered a to-go menu and even had a little market set up for downtown residents to quickly grab a few grocery items. In fact, Young Cardinal was busy during those lockdown days and more and more people enjoyed the deliciousness and were happily sharing their experiences with their friends on social media.

At June’s Chef’s Table, I wasn’t quite sure if there would be a July event as staffing issues still were projected to be a factor and many restaurants are not back to either capacity or normal hours. But I reached out to Chef Swing and he and Adam Andrews gave me an enthusiastic thumbs up. Twenty-four hours after the tickets went live, we had a sold out event.

This spread was amazing. The Scotch eggs were so tasty.

Young Cardinal is all about breakfast and lunch items, but fun and creative additions to your typical breakfast fare, along with the soul-soothing favorites like eggs, bacon and waffles. Our Chef’s Table was no different. No only were we greeted at the bar with a huge board of delectable snacky and brunchy type items from scotch eggs (OMG sooooo good), pimento cheese, bacon to biscuits, ham and cinnamon rolls, we had four huge courses of breakfast with a twist.

Course 1: Avocado Toast with Tuna Poke

Course 2: “Huevos Rancheros with Pork Belly, Mole Sauce

Course 3: Nashville Hot Honey Chicken & Grits

Course 4: Ube Waffles w/ Duck & Pickled Blueberry Syrup, Matcha Whipped Cream

To say we were stuffed after basically four full brunch courses is an understatement. Good thing we all went home and hopefully to bed because the brunch nap was a felt need after this dinner. But it was delicious and we are so happy Adam opened his doors to us!

We were also so pleased to have Sixth and Vine’s Executive Chef, the stunning Ebony Warfield, with us. She’s featured next month at our next Chef’s Table, which sold out in just a few hours. We are super excited about that!

If you’d like to know more about Chef Swing and Chef Andrews and the Adams restaurant group and everything they’ve got going on (which is a lot), check out my podcast with them here. You can also find the Triad Podcast Network and “At the Table with Triadfoodies” wherever you listen to podcasts.

If you missed out on this Chef’s Table, the good news is Young Cardinal Cafe & Co is waiting for you right on 4th Street in downtown Winston-Salem. You can get your breakfast fix 6 days a week, Tuesday-Sunday 8am-3pm. Be sure to follow them on Facebook and Instagram for specials and their schedule. Chef Swing did tell me they will be closed the week of July 24-30. Annnnnnd….drop me a note in the comment section. Where would you love to see a Chef’s Table in the Triad? Greensboro, Winston-Salem, High Point? Would love to hear from you.

Young Cardinal Cafe
424 4th Street, NW
Winston-Salem, NC 27101
youngcardinalws.com

A Chef’s Table is Back! Meridian Restaurant w/ Mark Grohman

It’s been a loooooonnng 16 months since our last Chef’s Table. We had a great launch in 2020, but things went downhill fast after everything was shut down in March last year due to the pandemic. Staying open with takeout was one thing. Reopening to dine-in was another. From staffing issues to supply problems, we weren’t quite sure when we might be able to offer events again.

But one day, mr. foodie traveled for business in the beautiful city of Winston-Salem, stayed at the Brookstown Inn and walked over to his favorite, Meridian Restaurant, for dinner and cocktails and my Mark and Chef Mark resurrected the Chef’s Table.

Meridian Restaurant is located at 411 Marshall Street SW, in the beautiful Brookstown area of downtown Winston-Salem. To say Meridian is one of our top restaurants in the Triad is an understatement. From tapas to a delicious steak, excellent wine pairings and cocktails, Meridian has never disappointed. It’s modern, beautiful and elegant but unpretentious. You can have dinner in your jeans and still feel comfortable. And Chef Mark Grohman knows how to treat his guests.

Chef & owner of Meridan, Mark Grohman, always brings his best game.

Once the ticket sales for the Chef’s Table went live, it sold out in about six hours. In keeping with the spirit of distancing, we kept the event as close to 30 as we could. And on June 15, 36 happy faces greeted one another with hugs and excitement. This is meaningful because after 5 years of Chef’s Tables and it’s evolution over the years, many of our returning patrons have become friends with me and with each other! Each month, it’s like a reunion with veterans and newbies. It was so great to see everyone again. We are back!

Before I show you the courses, I’d like to invite you to take a listen to my podcast, “At The Table With Triadfoodies” on Triad Podcast Network on Apple and here on the web. I talked with Chef Mark about navigating the last 16 months, particularly at the beginning of the pandemic, and what that was like as a business owner. What he had to say was really insightful from a business owner and employer’s perspective and I think you’d enjoy it.

Chef Mark wanted to simply give us a “Taste of Meridian,” five courses that represent the flavors of the restaurant. A little something different along with traditional fare we might be accustomed to seeing at this gleaming restaurant. Let’s take a look at the courses.

The menu

Course 1:
Tete de Porc with ruby port shallot marmalata & strong mustard

Course 2:
House made gnudi w/lemon cream & herbs 

Course 3
Seared yellow fin tuna with Shore Farms spring onion red pepper couscous & Gnomestead Hollow mushroom relish

Course 4
Steak au poivre garlic mashed potatoes fire roasted vegetables wild mushroom cognac sauce

Dessert course
Corsican style lemon cheesecake with caramel sauce

Beautiful Meridian Restaurant
Guests arriving and enjoying cocktails and fellowship

Stay tuned for a new Chef’s Table announcement, coming soon! You’re going to love it!

Mozzarella Fellas Menu is now 100% Plant-Based

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Photo: Lindley Battle Photography

That’s right…Mozzarella Fellas, the popular pizza/Italian restaurant with a heavy emphasis on vegetarian and vegan specialties has gone off the meat and dairy. Straight from pandemic to plant-based.

It might seem odd when your name has Mozzarella in it.

The Fella, Brian Ricciardi, has been vegan and gluten-free for years all the while making homemade mozzarella on the regular and piling sandwiches and salads high with Italian meats. And when Mozzarella Fellas was founded several years ago, there were several vegetarian and vegan items on the menu, from the mushroom “calamari” to Jack Fruit BBQ pizza and beyond burgers of late.  Little by little, Brian was making his way to completely plant-based. Last week, he made it official. He says the prospect was terrifying and he “wonders if he’s crazy.” Trust us when we say the vegan dishes at Mozzarella Fellas are every bit as good as any of the former meat and dairy based products.  And plenty of people are excited about it. Click here for the menu! 

Brian assured me last week that he still has mozzarella and pizza and all the great things, only now they’re plant-based. The mozzarella is dairy-free, the parmesan is from almond milk. Ceviche features hearts of palm and no seafood, nachos have jackfruit, which trust me, tastes exactly like pulled pork. Beyond meat is also strongly featured throughout.

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Photo: Lindley Battle Photography

Now that restaurants are phasing in, Mozzarella Fellas continues with its takeout and delivery menu and reservations are strongly recommended for dinner.

Mozzarella Fellas is located 336 Summit Square Blvd, Winston-Salem

 

 

 

 

Sir Winston Restaurant & Wine Loft

It’s time you all tried Sir Winston!

Years passed as many walked by wondering what is going to become of the The Pepper Building, a 1928 art-deco landmark ,when several years ago, it was announced that the building had been sold and would become a boutique hotel and restaurant.

Indigo Hotels, owned by IHG, like to spring up in areas that provide their guests with a more local experience. As you walk into the hotel, you’re at once in the Sir Winston Restaurant & Wine Loft and immediately are immersed in a local experience. From the walls adorned by local artists, to Sunnyside Millwork’s handcrafted banquettes, tables, chairs, in fact all of the new woodwork in the restaurant, the focus on those local details are quite obvious.  The restaurant was at one time in the basement of the Pepper Building and the new Sir Winston is a nod to its predecessor of the 1960s and its inspirational namesake, Sir Winston Churchill. People who have eaten at Sir Winston in the 60’s, will see familiar quotes as well as light fixtures found in the sub-basement that have now been repurposed in the bar and dining room. The attention to detail is impeccable.

I mean it’s just lovely. Go upstairs in the loft and enjoy the view. I first enjoyed Sir Winston right after it opened on a date night with my 10-year-old.  Chef sent out a few things for us to try, a boiled egg appetizer, a flat bread with lamb meatballs. My seared scallop dish with pickled local melon was outstanding.  I knew David would kill it at at a Chef’s Table.

I spoke with him for my podcast, “At the Table with Triadfoodies” which you can hear here. 

David was hired to design the menu and lead the kitchen of the new Sir Winston, which opened in the spring. Swing, was born in Winston-Salem, grew up in Wilmington, gained his culinary skills in New York City and worked his way back to the City of Arts and Innovation several years ago. He says to build the menu, he had to go all the way back to the late 60’s. “I was given the original Sir Winston menu. I took some ideas from that, but I had to assure management that I would not implement that pricing structure,” David joked.

For context, prime rib back in the day was $2.25.  Sir Winston endeavors to take you back in time enough to appreciate classic details and flavors but bring you back to today’s modern techniques and flair and Swing’s influence of southern cuisine.

Chef took the popular items like seafood and prime rib and put his own spin on it. “Shrimp cocktail was very popular, so I came up with Sutler’s gin pickled-shrimp, which is on our small plates menu as well as on our NC trout dish.” David says they didn’t want to be a steakhouse but did want red meat options on the menu. “To play off the prime rib, all of our signature steaks come off the rib loin, which we break down in-house, including my personal favorite, the cap steak which is featured in the Bulldog’s cut.” He says this steak made the menu after he got his hands on Sir Winston Churchill’s personal cook’s cookbook. Between researching original menus and Churchill’s indulgences, writing and re-writing menus, Swing says he spent at least two months preparing for this gig.

Chef Swing introduced a few new ideas to the guests that will be featured on the upcoming fall menu, but the tasting courses were a great balance of the tastes of summer and a nod to the spiciness of fall.

Course One

Pimento Cheese Stuffed Squash Blossom, Apricot Mango Chutney

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I love the delicate texture of a stuffed squash blossom that’s been flash fried and it seems like they were made for pimento cheese. This appetizer tasted like summer in the South.

Course Two
Texas Pete Dust Cinnamon Maple Smoked Pork Rind Encrusted Chicken Lollipop

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This beautiful chicken drummie was a conversation starter at most tables. The sauce was rich and robust and the pork rind crust added another crispy dimension. I could see this dish on a menu anywhere and it would be a fun lunch item. And Swing must think so too. “I’m playing with smoking Cornish hens and preparing them the say way, with bacon jam and the pork rind crust.”

Course Three
Seared Scallop, Pork Belly, Beet Purée. Pickled Watermelon

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Our very own version of surf and turf. I’ve enjoyed scallops, which are currently on the menu at Sir Winston, and the culinary team prepares them to perfection.

Course Four
Seared NC Grouper, Black Truffle Risotto, Raspberry Mole, Blood Orange Purée

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Sea dwellers…twice in one night? What a lovely treat. 

Course Five
Cheerwine Braised Boneless Short Rib, Chipotle Grits, Gremolata

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This course was the most comforting of the night. And Swing says there is a variation currently on the menu.

Course Six
Orange Ginger Cake, Wasabi Mousse

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Beautifully presented, the orange and ginger on this petite little cake were definitely reminiscent of the coming season. The mousse on top was definitely adventurous to say the least.

Sir Winston is a hotel restaurant but Swing says he appreciates the company’s approach to embracing the local story. “It does have this corporate backing, but the fact that it’s a chef-driven restaurant and that they said to me, ‘alright chef, here’s very little direction and the ball is in your court,’ was something that I’d been looking for a long time.”

 Sir Winston Restaurant & Wine Loft is located at 104 W. 4th Street, Winston-Salem.

sirwinstonrestaurant.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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