Returned to Ridge Shrimp and Oyster (2205L Oak Ridge Rd, Oak Ridge, NC 27310, 336-298-7102) recently. Search Facebook for their posts, including a photo of the chalkboard menu. This is one of the best seafood restaurants in the Triad!
Flounder Sesame is a personal favorite, shown here with slaw and hushpuppies.
I wrote about Odeh's for YES! Weekly in the 11/6/24 edition. See this link for the online version:
https://issuu.com/yesweekly/docs/11.6.24
(3805 Tinsley Dr #111, High Point 27265, (336) 905-7071, odehsmediterraneankitchen.com)
The Greek Salad is light and refreshing.
OK, I screwed up! My wife and I were just going out for dinner, no work, no posting intended. I forgot to take my cell phone, but I did not go back and get it because this wasn't supposed to be a working dinner, just for pleasure. That's why we picked MJ's. It's one of the places we go back to just because we like it.
Then I have a meal that is well worth a post, deserving of praise, but I don't have photos! Apologies.
The Calamari here ranks among the best- crisp crust, with sliced jalapeno peppers thrown in and fried along with the squid, and the remoulade sauce is just-right-tangy-spicy.
I had Seared Tuna, which displayed no gristle, all red and tender. My wife got her favorite- Short Ribs- fork tender and deeply flavored.
Then what happens- a guy I have been following for years, Andy Hopper, comes out of the kitchen to say "Hello." He is originally from Greensboro, but I knew him when he was chef at restaurants in Atlantic Beach. Then I lost track. (We left the beach several years ago.) He is now cooking at MJ's.
So, to an already established favorite, we add a renewed acquaintance, joining Chef Tad and Rachel Engstrom. Here's to many more favorite meals!
The Katharine (katharinebrasserie.com) in Winston-Salem hosted another bourbon expo last week- on October 3. Tasting stations were set up in several rooms on one of the high floors, in an exhibition space.
Light food was provided as well. As usual, The Katharine’s kitchen knocked it out. Lamb Meatballs were robust in flavor. Duck Wings struck me as something of a novelty- never seen them in an area restaurant. In this case, the skin was very crisp, the flavor pronounced. Chanterelle Rarebit combined the flavors of earthy mushrooms with cheese toasts. Barbecue Potato Chips rounded out the small bites, on self serve from a table in the hall.
Products from Buffalo Trace
consistently impress me. Their bourbon is hard to find in the Triad, but when
you see it, grab a bottle. It’s worth the search. They also showed Traveller
whiskey, a new product developed in collaboration with singer-songwriter Chris
Stapleton. It turned out to be a personal favorite in the expo. Sazerac Rye is
another favorite, easily accessible in the Triad, one I keep on hand at home
until it runs out. The Buffalo Trace tour is highly recommended as well, and you don’t have
to take the tour in order to visit the tasting room!
Bourbon is distilled from corn mash, sometimes with mash from wheat, rye, or barley added.
Scotch, on the other hand, is
distilled from barley. Dalmore showed three versions: single malt, cask, aged
12 and 15 years, finished in 30-year-old Sherry casks, along with a Reserve,
aged in tawny port wine casks.
Horse Soldier bourbon has a
fascinating back story. This is produced by a group of retired special forces
guys who were featured in the movie “Twelve Strong.” They were the first 12
Americans into Afghanistan after 9/11. They really did ride into war on
horseback- the only mode of transportation that existed then, in that location.
Maker’s Mark, one of the really big
Kentucky outfits, showed their big seller, SIV, plus No. 46, aged in French
oak, as well as Private Selection KSR ’23 at 108.9 proof. Potent!
The Clover is Tennessee bourbon.
Yes, some bourbon is made outside Kentucky. There’s no law against it. These
products take their name from legendary golfer Bobby Jones. His mother gave him
a four-leaf medallion, which he is reported to have carried with him for luck
in every match.
Speaking of products distilled
outside Kentucky, how about way outside Kentucky? Amrut whiskies are made in
India. The company was founded in 1948 in Bangalore. They make quite a wide range of single malts, plus rum and gin. For this event, they provided tastes
of two single malts, plus a barrel proof bourbon.
Another personal favorite was
Penelope, alas, never seen (at least by me) in these parts. Representatives
told me they were working on availability at least in Winston-Salem, maybe
Greensboro. They make an 80 proof bourbon, which I really like. They also
showed the Architect, aged in French oak, and a barrel strength bourbon. I know
this is not a standard observation among bourbon devotees, but I find that I
like the lower alcohol products best. I just get more flavor, and not
surprisingly, less alcohol taste.
Yellowstone bourbon is not named
for the television show. On the contrary, the company was established in 1872,
and these products are named in honor of the nation’s first public lands. They
presented two 100 proof bourbons, one of which is aged in rum casks, and a 93
proof one.
Bet you can figure out where
Wyoming whiskies are made. They capitalize on the area’s wide temperature
ranges to enhance the aging process. Ingredients are sourced locally. The
family also raises cattle.
Woodford
Reserve is another one of Kentucky’s pedigreed houses. My wife and I enjoyed
our tour there last fall. It’s one of the area’s historic sites, a designated
National Historic Landmark. They showed four products, all widely available in
the Triad: their Straight Bourbon Whiskey, their rye, a malt, and their wheat
version (my favorite of their products).
Wild Turkey
is famous enough in its own right; it doesn’t need an introduction. Russell’s
shared a table with them, exhibiting a six and a ten year old, plus a single
barrel version.
Angel’s Envy.
Be still my beating heart. I’m not going to say this is my absolute favorite-
there are too many other good bourbons out there. But if I were going to be
stranded on a desert island, these are the ones I would want for company! It’s
the lower level of alcohol and the higher level of flavor- from aging in rum or
port wine casks- that does it for me.
George Dickel provided tastes of two of their elite
bourbons- Three Chamber and Cascade Hollow, as well as a rye and a bottled in
bond.
Blade and Bow is a product of the Stitzel-Weller Distillery,
founded in 1935. According to their website, it is “named after the two parts
of a skeleton key, the blade shaft and the ornate bow, … a tribute to the
five keys that once hung on the door of the … distillery. These keys
[represent] the five steps of crafting bourbon—grains, yeast, fermentation,
distillation and aging. But more importantly, they grew to symbolize the
southern traditions of hospitality, warmth and enjoying the finer things in life.”
We close our tasting visit with a tribute to Uncle Nearest, another Tennessee product, named after the formerly enslaved man, Nathan "Nearest" Green, who taught a young Jack Daniel the craft of distilling. The 1884 is a small batch whiskey, 93 proof., named in honor of the year he retired. The 1856 is 100 proof; named for the year he perfected what is known as The Lincoln County process. They also shared a 100 proof rye.
The Katharine (katharinebrasserie.com) in Winston-Salem is hosting another bourbon event next week- October 3. Tasting stations will be set up all over the place. Snack food will be available as well. Last year's event was great fun, and educational, too. Watch this space for a followup post, after I attend. Meanwhile, mark your calendar! Highly recommended.
Can't seem to get this retirement thing right. I keep going back to work, albeit in situations where I can still have a good time and control my own schedule.
I passed the NC Real Estate Broker's exam on the first try. Joined Kim Mathis and Associates at Keller Williams One. Kim was my student when she was in the eighth grade. Now she's my boss!
I am hosting an Open House this afternoon (Sunday, September 1) in Oak Ridge at 5809 Willow Way. This is a gorgeous home with screened porch, a brick patio, and a chef level kitchen. Priced at $729,900. Come see me and this great property! Click below for listing information:
https://kwone.yourkwoffice.com/property/5809-Willow-Way-Court-Oak-Ridge-NC-27310/1889719017299072
Harper's holds periodic wine sampler dinners, approximately monthly. These are smaller and much less expensive than other wine dinners around the Triad. Most recently, the meal was based on Albarino, a Spanish white that my wife and I like.
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Can't have just one celebratory meal for an occasion as important as this! A few photos from Sunday Brunch with Courtney and Fred at The Undercurrent (undercurrentrestaurant.com).
Who would have thought you would find the Triad's best biscuits in a fine dining restaurant?
Both guests ordered omelettes.
Dale got a Breakfast Burrito.
My choice was Shrimp and Grits with blistered okra.
My wife and I celebrated our 33rd Anniversary this week. Hurricane Debby forced us to stay at home on Thursday (8/8), the actual date of our wedding (in Beaufort), but we scheduled dinner Saturday night at 1703 in Winston-Salem (1703restaurant.com). This is an exceptionally attractive restaurant, a true white tablecloth experience, with additional patio seating in a large shaded area adjacent. (I consider that patio to be one of the two most attractive outdoor seating areas in the Triad.)
Recently attended an expo at the Kimpton Cardinal Hotel in Winston-Salem (thecardinalhotel.com). They have a space on the 20th floor that is designed for recreational large parties- birthdays, receptions, etc.
They had the space decked out in a beach theme.
A rolling bar greets you as you enter.
There's a basketball court, with an option for tble tennis.
A bowling alley
Foosball tables
A TV and recreational area, sports-themed
Another bar, of course
And food, provided by The Katharine restaurant. Here is the salad course.
Prime rib- man, that tasted good!
Roasted heirloom carrots and Parmesan risotto
Brie and raspberry en croute, bacon-wrapped scallops
and pies!
