Anniversary Dinner at 1703

 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.)

My wife started with a cocktail- this is a gin, lime, soda concoction 

with fresh rosemary peeking out. Really refreshing on a summer evening.

First course was Chanterelle Pate.

Chef Curtis Hackaday is a certified forager. 

Always order a mushroom dish here!

Because it's summer, and simply because the description was so inviting, 

Dale ordered Watermelon and Jumbo Lump Crab Salad for her main course.

This is dressed in a delightful Lemon Honey Poppyseed Vinaigrette, 

augmented with feta cheese and almonds. 

I am not as disciplined as she is.

I got Lamb Two Ways- three chops joined by merguez sausage-

hearty and robust, enhanced with Walnut Dill Labneh, 

which is a cheese made from strained yogurt.

You can read my full article about 1703 on the YES! Weekly newspaper website:

https://www.yesweekly.com/foodanddrink/chow-down-at-1703-restaurant-catering/article_480ef738-b547-11ee-9bd9-374863f3e157.html.

Special Events at The Kimpton Cardinal Hotel

 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!

Takeout from Reel Seafood Grille

 My wife and I live near Reel Seafood Grill  (2002 New Garden Road #208, Greensboro, 336-617-4200, reelseafoodgrill.com). This is one of our favorites, but because of the location, we get takeout more often than dine in. 

This is a half portion of almond crusted trout.

(Trout Amandine)

We find that a single order of trout is plenty for both of us. The sides we ordered with this serving were mashed potatoes and grilled vegetables. (I made the slaw on the side).

Lunch at Green Valley Grill

 I get together once a month with some classmates from Page High School, class of '64. (Our reunion is September 14!) This month, we met at Green Valley Grill, always a pleasant experience.

Grilled Tuna Salad

Mediterranean Shrimp Salad

Mediterranean Tapas

Watermelon Margarita

Watermelon margaritas are back in season at Taco Mama. They just won reader's awards in YES! Weekly Newspaper for Best Margarita in both Guilford and Forsyth counties, Best Tacos in Forsyth County, runner up for Best Tacos in Guilford County, andd second place for Bes Cheap Eats,

Imperial Koi Asian Bistro and Sushi Bar

 A few photos from meals at Imperial Koi (1941 New Garden Road, Suite 200, Greensboro 27410, 336-286-3000). My wife and I live nearby and we eat here often. One of our favorites!

Dragon's Nest- tuna inside an avocado

Gemini Roll

Hibachi Salmon

Rocky Shrimp

Steamed Edamame

Tempura Vegetables

Winter Garden Noodle

Mother's Day Brunch

Mother's Day is approaching. Photos below, from Amber Renea Photograpy, provide some samples from the Brunch menu at The Katharine Brasserie & Bar (401 North Main Street, Winston-Salem 27101, (336) 761-0203, katharinebrasserie.com), 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 Katharine Reynolds, who loved her travels in France.

Croque Monsieur

Oeuf Bénédict

Quiche Florentine

Executive Chef Danny Tippetts introduces new menus every quarter.

Feast Wilmingon- Summary Thoughts and Reflections

    This event came about because Mayor Bill Saffo and the Downtown Business Alliance realized that the city had never held a food festival. Feast Wilmington, March 22-24 at Live Oak Bank Pavilion in Riverfront Park, was the outcome. The purpose of the event was to provide a showcase for area restaurants to exhibit their wares. In that sense, the event was a huge success. Getting acquainted with this many restaurants would have been impossible, one at a time. 

    Clearly, Wilmington has established itself as a destination restaurant city.

    I was fascinated by the wide range of cusines and influences shown. Even when a dish did not come from a particular ethnicity, origins and heritages were clearly evident. Chefs are not locked into a particular style. They are free to go wherever their imagination and expertise takes them.

     I have provided particular recognitions at the end of each post, honoring personal favorite dishes that my wife and I encountered at each event. Here is a recap:

From Friday night, Day 1: VIP Kickoff

Most attractive presentation: 

G Prime - Chef Kevin Draper, 

SHAVED BEEF TENDERLOIN

That pickled onion just "popped" visually.

Most creative/original idea: 

Olivero - Chef Sunny Gehert & Chef Lauren Krall Ivey, 

CRISPY LASAGNA

This dish started out with a really good lasagna, then coated and fried it to a pleasant crust, earning points in my mind for both taste and texture.

Favorite flavor:

 Floriana - Chef Lou Rivera, 

LAMB GNOCCHI.

The potato dumplings absorb flavor from the sauce. 

and 

Kipos

 SHORT RIB YOUVETSI - Chef George Delidimos

My photo was too blurred to post. But the deep beef flavor remains in memory.

From Saturday, Brunch Elevated:

Most attractive presentation:

Drift Coffee & Kitchen - Chef Thomas Mathers,

 BLUEBERRY COCONUT LIME STACK PANCAKES

Just loved the colors!

and

Ellipsis - Chef Margot Robinson, 

NOLA BRUNCH - Miniature Praline Pecan Sticky Buns, Quiche Lorraine and Andouille Sausage

Multiple items, all tasty, creating a complete Brunch plate, and chef took the extra effort to decorate the table.

Most creative/original idea:

Eternal Sunshine Cafe - Chef Michael Pellegrino, 

CARIBBEAN ILLUSION 

That is not a fried egg! It's coconut pudding, mango puree, and guava gel.

and

Oliver's On The Cape Fear - Chef Dustin Garrett, 

GREEN EGGS & HAM

Avocado deviled egg and smoked maplewood bacon.

Favorite Flavors: 

COSTILLITA EN SALSA

MINI BIRRIA BURGERS

RAJITAS CON CREMA

Buen Dia - Chef Marcos Cruz

This place is only open for breakfast and lunch, so if it had not been for Feast Wilmington, I never would have known about it.

From Saurday night, Pier Party:

Most attractive presentation: 

Stoked Restaurant - Chef Austin Weidman, 

AHI TUNA TOSTADA

This photo is the full sized, display dish. Small tasting portions were actually served.

Most creative/original idea: 

Savor Southern Kitchen- Chef Brad Hagler, 

BBQ SHORT RIBS on SWEET POTATO BISCUIT

The short ribs tasted great, but the sweet potato biscuit was the star!

 Favorite Flavors: 

Maine Lobstah Shack - Chef Olivia Maddox, 

LOBSTER BISQUE

Rich and creamy.

and 

The Half - Chef Charles Fogg, 

HALF-A-LETTA

I love a muffaletta sandwich, and this was as good or better than any I have had in NOLA.

From Sunday Brunch, Craft and Cuisine:

Most attractive presentation: 

Copper Penny – Chef/owner Brian Cadwallader, 

SWEET & SPICY SESAME GLAZED MEATBALLS

The meatballs and slaw tasted great, but the little boat presentation created a superior visual impact.

and

SHRIMP TOASTADAS

AHI TUNA TOASTADAS 

Beat Street – Chef Kevin Kellum

These both tasted great, but once again, a superior visual just by going the extra step to decorate the table.

Most creative/original idea: 

Marina Grill – Chef William Urena 

THE KRAKEN

What an idea- name the dish after a mythical beast, then create one in each serving!

   Favorite Flavor: 

             Ponysaurus Brewing Chef Beth Little John,

 PONYSAURUS MEATBALLS

Man, these things tasted good! Excellent balance between the acid of the tomato sauce and the meat.

and  

The Spot – Chef Ronnie White

BLACK & RED WINGS

One of the best chicken dishes I have ever tasted. It's in the seasoning.

Overall Favorite:

OK, did I have an overall favorite? Yes, and it was an easy choice, not to mention a total surprise:

Buen Dia - Chef Marcos Cruz

Every bite of every dish was a taste adventure. I loved his food!