Back in the good old days, when I was writing a weekly column for The News and Record, I always posted a recommended gifts column about this time every year. Since I don't have that venue anymore, I'll provide a general recommendation here: my favorite place for food and cooking related purchases is The Extra Ingredient in Friendly Shopping Center. If they don't have it, you don't need it! Also, take a look at Chad Smith's website, GuilfordHillSpice.com. He blends salt-free spices, which are sold at The Extra Ingredient as well as online, and he is an excellent waiter at Salvino, one of my favorite area restaurants. Consider a gift certficate from a local restaurant as a gift!
Friday, December 20, 2019
Friday, December 13, 2019
Pimiento Cheese
Local product, highly recommended: Howling Good Pimiento Cheese, from Wolf Daddy Foods (wolfdaddyfoods.com). This comes from Amanda and Richard Lucas, who formerly owned a restaurant that I really liked. Go online, or pick up in person from Amanda at the Greensboro Farmers' Market on Yanceyville Street, Saturday mornings.
Tuesday, December 3, 2019
Christmas Season at Butcher and Bull in Winston-Salem
I wrote about a meal at Butcher and Bull (in downtown Marriott) in June (see "Older Posts" below). Starting today (December 3) through the end of the year, the restaurant is displayng Christmas decor developed in collaboration with Miracle pop-up bar. In addition, the bar and kitchen are introducing a new menu of Holiday cocktails and small-plate entrees. (Photos below provided by restaurant.)
Here's the Snowball Old Fashioned drink on display.
This is Jingle Balls Nog.
And here's the Christmapolitan cocktail
Holiday food items include festive small plates such as crisp Elf Ornaments of fried macaroni and cheese balls topped with tomato jam, Reindeer Food charcuterie plate, Christmas in Hawaii wagyu beef sliders, and North Pole Steakhouse bistro steak and fries.
Tuesday, November 12, 2019
The Katharine Brasserie in Winston-Salem
The Katharine Brasserie & Bar (401 North Main Street, Winston-Salem 27101, (336) 761-0203, katharinebrasserie.com) is located in the historic Reynolds Building, now the Kimpton Cardinal luxury hotel. Ambience is unique- an art deco French brasserie, the concept chosen in homage to and named after Katherine Reynolds, who loved her travels in France.
Dining Room, photo by Amber Renea Photography
Executive Chef Adam Barnett, who trained under illustrious names such as Eric Ripert and Patrick O’Connell, introduces new menus every quarter. Additional, special menus will be in place for Thanksgiving and Christmas. The fall-winter menu is stellar. This restaurant is hitting its stride. I now rank it among the elite.
Executive Chef Adam Barnett, photo by Amber Renea Photography
(Food photos below by John Batchelor, just cell phone shots from table.)
The Crab Salad is flavored with preserved lemon, herb aioli, and celery root. It is light, the taste of fresh crab subtly undergirded by chives, sharpened by the lemon. This is really special!
(Note that the entrees below are part of a tasting menu, therefore small portions;
if you order as a main course, the serving size is larger.)
Salmon is sauteed, its crisp crust giving way to tender interior. It is surrounded by melted leeks and celery, red and purple potatoes, all accented with a mustard buerre blanc.
Trout is served with its crisp skin side up, over horseradish creme fraiche, braised greens, and sweet potato hash. The trout itself is moist and tender; it picks up a subtle accent from the mild horseradish.
Ricotta Gnudi combines tender duck confit and gnudi- similar to gnocchi but based on ricotta cheese- plus greens, butternut squash, and hen of the woods mushroom on top. The mushroom looks weird and tastes great!
Creme Brulee is both light and rich. Couldn't wait to take that first bite!
Monday, November 11, 2019
LSU Press
LSU Press is launching a crowdfunding campaign to support their academic publishing. They published one of my books, Race and Education in North Carolina: from Segregation to Desegregation. (Let me know if you want an autographed copy. I sell for $35, which is $10 off list price of $45.) This is one of the best academic publishers in the US, and LSU's football team is pretty good, too! What a game with Alabama! Go to link above to join me in contributing.
Tuesday, November 5, 2019
Taco Mama
Had dinner at Taco Mama (2168 Lawndale Drive, Greensboro 27408, 336-790-1987, tacomamaonline.com), a very casual, college neighborhood feeling sort of place. You order and pay at counter, then they deliver to your table. It's a chain/franchise operation that started in Alabama.
It's a no-risk experience. A long list of margaritas made me indecisive. Server said, "No problem." I told them I just wanted a simple, traditional margarita, not one of the fancy variations on the list. "Try this," she replied, handing me a little taste. The frozen margaritas come out of machines that constantly stir the ingredients. I did not like them. Everybody at my table identified a chemical aftertaste. So we all opted for beer, and that's easy to choose. (They had also provided a little taste of the wines.)
But we did like the food. It's simple and inexpensive. Deliveries come out fast. I got The Hippie Fisherman, a burrito filled with flounder, shrimp, ancho chile slaw, avocado chunks, tomatoes, and a poblano pepper tartar sauce. My wife tried the ground chorizo sausage tacos, and we both really liked those. Thin chips, not heavily salted, and tomato salsa round out the servings.
I'll go back on occasion to try other things. Taco Mama seems to be a good choice for an inexpensive, casual meal.
Thursday, October 17, 2019
Sokol Blosser Wine Dinner at Cafe Pasta (updated after event)
On November 5, I hosted a wine dinner at Cafe Pasta and Grille (305 State Street, 336-272-1308, cafepasta.com), featuring selections from Sokol Blosser, an Oregon winery. This is one of my favorites! Their wines are enjoyable by themselves, but they are especially food friendly, and not expensive. Wines were available to order at the end of the dinner. (PS- at a great VALUE !)
Here is a link to a Sokol Blosser winery video: https://www.youtube.com/watch? v=wVK1ihsr0YM
Cost for dinner, including wines, was $50. Watch this space for future such events!
Here is a link to a Sokol Blosser winery video: https://www.youtube.com/watch?
Cost for dinner, including wines, was $50. Watch this space for future such events!
First course- Artichoke and Spinach dip, with Pinot Gris wine.
Second course- Chicken Piccatta over linguine, with Evolution white. I love this wine!
We moved on to Seared Salmon and mixed fall vegetables, with Dundee Hills pinot noir. This embodies the unique qualities of Oregon pinot noir.
Dessert was cheesecake, made by Ray Essa's mother.
My favorite cheesecake with a wine that is really special.
Dinner at Mark's
Shared dinner with a group of Guilford College alums at Mark's (616 Dolley Madison Rd., Greensboro 27410, 336-387-0410, marksgreensboro.com). Among the top-rated in absolute terms for food, this restaurant also gets good grades for value. If you order the most expensive thing on the menu, it's not cheap. But you can do just fine in the mid range, pricewise, as well, with selections from the small plates menu. And this is one of those rare places where you cannot get a bad wine or pay an unfair price.
Tempura Shrimp with Lemon Risotto is one of my favorite starters.
(Sorry for the shadow in the photo!)
Scallops with Red Lentils
(Order either of these with a vegetable side and you've got a really good, economical meal!)
Hazelnut Crusted Goat Fried Cheese Salad
Grilled Ostrich
If you like duck, you'll like ostrich, maybe even better.
Don't think you can get this anywhere else.
Crab Cakes entree with haricot vert
Vegetarian/Vegan Pasta
(Again, sorry for the shadow)
Mark's has a vegetarian and vegan and gluten free menu. Plenty of choices
Sunday, September 22, 2019
Triad Margarita Wars
How I Spent Saturday (9/21/19)
My wife and I judged the Yes! Weekly margarita wars on Saturday afternoon. For us, this was a blind tasting. Personnel from the newspaper brought margaritas from each of the sixteen restaurants that entered the competition, and we labelled them by number. At no time, until the end, did we know who made what. We did not try to drink all of sixteen full sized drinks- a recipe for disaster. Instead, a sip or two established a clear initial impression.We marked each number on our score sheet with two ratings- one from my wife, the other from me. As it turned out, we agreed each time (unusual for us!).
Two criteria emerged right away. Some were just too sweet for our taste. And others just did not taste like a margarita. Drinks with upfront cucumber flavor might well be very good drinks, and we thought they were very good, but we just did not consider cucumber the appropriate primary flavor for a margarita. This Round One sampling eliminated ten of the sixteen entries. We tasted the other six in more detail, and that left us with two clear finalists- number 3 and number 10.
But both were getting a little watery by this time, especially number 3, since it was one of the first to arrive, vs. number 10, which was served to us about 15 minutes later. Ice melts. So we asked for a second serving of those two. Both were quite good. But halfway into this tasting round, a clear winner emerged. We found out after we turned in our scorecard that The Treasure Club had landed in second place, and Frida's, a new Mexican restaurant in Kernersville, had won.
It's a tough job, but somebody has to do it.
My wife and I judged the Yes! Weekly margarita wars on Saturday afternoon. For us, this was a blind tasting. Personnel from the newspaper brought margaritas from each of the sixteen restaurants that entered the competition, and we labelled them by number. At no time, until the end, did we know who made what. We did not try to drink all of sixteen full sized drinks- a recipe for disaster. Instead, a sip or two established a clear initial impression.We marked each number on our score sheet with two ratings- one from my wife, the other from me. As it turned out, we agreed each time (unusual for us!).
Two criteria emerged right away. Some were just too sweet for our taste. And others just did not taste like a margarita. Drinks with upfront cucumber flavor might well be very good drinks, and we thought they were very good, but we just did not consider cucumber the appropriate primary flavor for a margarita. This Round One sampling eliminated ten of the sixteen entries. We tasted the other six in more detail, and that left us with two clear finalists- number 3 and number 10.
But both were getting a little watery by this time, especially number 3, since it was one of the first to arrive, vs. number 10, which was served to us about 15 minutes later. Ice melts. So we asked for a second serving of those two. Both were quite good. But halfway into this tasting round, a clear winner emerged. We found out after we turned in our scorecard that The Treasure Club had landed in second place, and Frida's, a new Mexican restaurant in Kernersville, had won.
It's a tough job, but somebody has to do it.
The lineup!
Saturday, September 14, 2019
Aqua, in Morehead City
Aqua is one of my favorite restaurants. Most of the menu is tapas and other small portions, plus several full sized entrees. The gnocchi (potato dumplings) are coated in basil pesto. The tomato pie exudes a rich cheese flavor. As you might expect from the location, this kitchen has an especially good way with seafoods. The scallops pictured below are U10- really large sized. Triggerfish is my favorite, in season only a few months in the year. And, in case you tend to visit the coast in summer, fall, winter, and especially spring are the best seasons! Moderate temperatures, low crowds. (Of course, you have to avoid hurricanes in fall!)
Gnocchi with Pesto Sauce
Seared Scallops
Tomato Pie
Pan-Seared Triggerfish
Monday, September 9, 2019
The Undercurrent
Another exceptional dinner at The Undercurrent (327 Battleground Ave., Greensboro, 27401, 336-370-1266, undercurrentrestaurant.com). Photos below. You can combine this with an earlier visit to Zeto, just a couple of doors down, and try small samples from their portion controlled wine dispenser. A great way to spend an evening!
Seared Sea Scallops
Cornmeal Dusted Trout
Grilled Angus Ribeye
Roasted Rack of Lamb
Thursday, August 8, 2019
The Chef and the Farmer
Another dinner at The Chef and the Farmer in Kinston. Chef-owner Vivian Howard and husband Ben are featured in the PBS series, "A Chef's Life," which is expanding to an hour, nationwide, in the next season. This is a really special restaurant- casual in feel, not too expensive, with truly original dishes based on local ingredients. Photos from dinner below:
Fried Collards
Gordon Street Corn Salad
K-Town Red Rice
Tempura Okra with ranch ice cream
North Carolina Tilefish
Pork Porterhouse- one of the best pork dishes in my life!
Baked Carolina
Figs in a Blanket
Tiramisu Eclair Cake
Thursday, July 18, 2019
Play With Your Food
I judged the cupcake competition at Green Hill Center for North Carolina Art recently.
This was part of the "Play With Your Food" exhibition, featuring various forms of edible or consumable themed art. A live cake decorating presentation came from The Fresh Market's bakery, a display of cakes made from shredded or otherwise formed plastic bags, and still life paintings joined other varied works.
Photos below show the cupcake entries, divided into two categories- entrants over and under age 18.
This was part of the "Play With Your Food" exhibition, featuring various forms of edible or consumable themed art. A live cake decorating presentation came from The Fresh Market's bakery, a display of cakes made from shredded or otherwise formed plastic bags, and still life paintings joined other varied works.
Photos below show the cupcake entries, divided into two categories- entrants over and under age 18.
Chelsea Vann, Young Bakers entry
Hope Carter Davis, Young Bakers entry
Judah Tucker, Young Bakers entry- special commendation for graphic design
Micah Tucker, Young Bakers entry- special commendation for graphic design
Victoria Davis- winner Young Bakers division and Best Overall
Elizabeth Hardy, winner over 18 entries
Erica (no last name on entry form), over 18 entry.
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