Monday, August 29, 2022

Return to 'Cille and 'Scoe

 Went early, mid-week, 'cause they don't take reservations. Would have gone back sooner, but won't wait in line!

Fried Okra starter. Really good crust. Two dipping sauces- cheese and honey.

Dirty South- Bacon-wrapped shrimp, peach bbq sauce, over rice.

These are real prawns. Most restaurants just use the term to mean big shrimp. Prawns are a different species, with claws, close to a lobster. Grilled, in this case, with lemon, butter, white wine, over crostini.

Friday, August 26, 2022

August Block Party

Second block party in fall. Baconessence food truck, from Burlington ( Good food! I especially liked the Bacon and Cheese Melt. Lobster rolls were a big hit, too.

Saturday, July 23, 2022

July Block Party

 First neighborhood block party 2022, this time with food from Meraki Mediterranean Kafe food truck.

Really good food! Here's the menu:

A shot of some of the neighbors. We set up in the shade!

Saturday, July 2, 2022

The Inn at Little Washington

 My wife and I celebrated our 30th Anniversary at The Inn at Little Washington. There was a really interesting PBS show about this restaurant's (eventually successful) quest for Michelin 3 stars.

This is the area where we were seated:

The meal begins with one amuse bouche after another.

These are from the "Gastronaut's Menu" (which includes meat):

Hamachi Crudo with citrus and beet tartare

Carpaccio of Herb-Crusted Elysian Fields Lamb with caesar salad ice cream

Chartreuse of Savoy Cabbage and Maine Lobster with Caviar beurre blanc

Prosciutto-Wrapped Tenderloin of Veal with orange-glazed sweetbreads and Raclette Ravioli

Coconut Sorbet with passionfruit and ginger granite' vanilla panna cotta

Vanilla Panna Cotta with strawberry consomme'

My wife ordered "The Good Earth" (vegetarian menu)

Napoleon of Roasted Eggplant, Tomatoes, and Taleggio Triple Cream with basil ice cream

Corn Three Ways- Sweet Corn Panna Cotta, Corn Salsa, and Baby Corn on the Cob

Pan-Seared Potato Gnocchi with chanterelle mushrooms, marinated peaches, and fines herbs puree'

Sweet and Sour Glazed Tofu with grilled shiitake mushrooms and Thai Basil

Champagne Granite' and Blackberry Sorbet

Lemon Meringue Tartlet with toasted pistachios, meyer lemon confit, 
and blackberry-citrus frozen yogurt

Tuesday, June 21, 2022

Taco Mama

Dinner at Taco Mama last night. 

Seasonal margaritas are available while the main ingredient is fresh. Right now, it's watermelon margaritas, with fresh watermelon chunks on the bottom. Sweet, summer-fresh tasting!

Of course, dinner does not just consist of drinks! I had a Chorizo Burrito, with a side of Mexican Street Corn. Hearty and robust flavors!

My wife got a combination taco plate- Alabama Redneck (pulled pork) and Sizzler  (sliced steak), with guacamole. Both good, but we especially liked the pulled pork.

Given the current inflationary environment, when everybody is looking for ways to cut costs, Taco Mama is a great place for good, casual, inexpensive food.

Monday, June 13, 2022

Return to White and Wood

 Been back to White and Wood a couple of times since wine dinner that impressed me so much. Most recent visit-

Shaved Brussels Sprouts Salad

One of the best Salmon preparations I've had.

Seared crisp exterior. Note multiple vegetables, including green pea puree.

Friday, June 3, 2022

Friday Dinner at Zeto and The Undercurrent

Before COVID, my wife and I had a Friday night ritual. Most weekends, we would go to Zeto, taste a few wines (1 ounce portions from their automated machines on the back wall), then move next door to The Undercurrent for dinner. Zeto closed the machines for over a year, but they are back in operation now!

Zeto (335 Battleground Avenue, Greensboro 27401, 336) 574-2850,

The Undercurrent (327 Battleground Ave, Greensboro, NC 27401, (336) 370-1266,

Highilights from last Friday's meal:

This kitchen has a special afffinity for scallops.

Trout is one of my favorites here!

Thursday, June 2, 2022

Men Can Cook

 The Women’s Resource Center of Greensboro’s premier fundraising event – MEN CAN COOK… with a Twist – is 5:30-8:30 p.m. Oct. 22, 2022 at the Greensboro Coliseum’s Piedmont Hall.

The annual MEN CAN COOK culinary event features more than 50 “chefs” (men famous in their own kitchens) serving up their signature dishes. Guests can treat themselves to dozens of small-bite samples.

This year’s event comes “with a twist” – a curated tasting of small-batch, hand-crafted wines, beers, and distilled spirits from award-winning Greensboro-area producers: Grove Winery, South End Brewing Co., and Fainting Goat Spirits.

Guests are invited to sample exciting culinary creations and libations in what promises to be the best cocktail party in town.

Additionally, the event features live entertainment and unique gift baskets for purchase donated by generous community supporters. 

This year’s Premier Sponsor is Christopher T. Barbee, Stifel Financial Advisors/Gonzales-Barbee Wealth Management Group. The Women’s Resource Center greatly appreciates their support. 

The MEN CAN COOK fundraiser event first launched in 2001 and now raises more than $100,000 annually for the Women’s Resource Center. The Center is a one-stop, non-profit community resource providing job search and career counseling, legal information, and access to the wealth of programs and services that assist women and families in Guilford County.

The Women’s Resource Center serves over 7,500 families each year.

Reserve your tickets today to one of Greensboro’s “must attend” events - and help support this vital community resource serving women and families for more than 25 years.

Ticket Information: Contact Marti Smith / 336-275-6090 or

Monday, May 30, 2022

Return to Bleu

 Dinner at Bleu (3425 Frontis Street, Winston-Salem 27103, 336-760-2026, always enjoyable. My wife paid them the highest compliment- "Can't decide what to order, there are so many things on this menu I want!" Particular strength here is accessibility- everything is just so easy to enjoy.

Fried seafood platter- rare in a fine dining restaurant, but welcome.


Beets and Brussels Sprouts- a healthy starter or an excellent additional side.

Monday, February 14, 2022

A Five Star Meal

     It’s been years since I’ve said this: “That was a five-star dinner.”

     Following my very favorable comments about White and Wood in Yes! Weekly newspaper (see in the February 2 edition, my wife and I made reservations for a wine dinner, featuring Cain winery in California. This is a seriously high-end winery, making only red wines, usually based on Bordeaux style blends- Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot. Thus the name of their signature wine- Cain Five.

    First course was Salmon Rilette with sliced radish, capers, and chive crème fraiche, drizzled with watercress oil. This was a preliminary, not paired with Cain wine. Instead, we got a serving of Billecart Salmon Brut Reserve Champagne- bright and crisp, a delight.

    The first Cain pairing came with Scallops, presented over a polenta cake, surrounded by swirls of bright red bell pepper coulis. The scallops were perfectly seared to a brown crust, giving way to a buttery tender texture. The presentation looked like an abstract painting. NV12 Cain Cuvee was the wine. The “NV” signifies non-vintage, the “12” meaning a blend of 2011 and 2012 wines. This is a mid-priced Cain wine from the Napa Valley, Spring Mountain District, a Cabernet-Merlot blend, lighter and fruitier than Cain Five. White and Wood priced this for purchase at $36, the same price as listed on the Cain website- no additional markup! Pairing a red wine with scallops is unusual, but it worked.

        Next came Duck Rossini, a seared strip of breast, flanked by pieces of duck foie gras, spinach, a seared potato sprinkled with walnut gremolata, and a duck bordelaise sauce. My wife is not a duck fan, but in this case, she ate the entire serving. That’s the highest praise duck can get. A 2008 library release Cain Five was the pairing, rich, mellow, wonderful in a way that only an aged red wine can be. We got a second taste a little while later, after it had opened up even more. Price was $140 a bottle. Steep, but worth it, in my estimation, for an aged wine that you can be assured has been kept properly at the winery.

Beef Wellington was the main course, another knockout presentation, the solid depth of flavor from the beef enhanced with a veal bordelaise sauce. Celery root puree extended the experience, laced with truffle oil, yielding additional complexity. Swiss Chard greens completed the presentation, providing a balanced meal as well as a pleasant flavor variation from the greens. The winery’s flagship Cain Five was the wine, vintage 2016. This still has enough age to merit consumption now, although it will get even better for another decade or more. Price- $125, again, the same as the winery website.

Call the restaurant to order these and other wines. They have a great retail wine program.