HakkaChow for the Win

I talked about this in this week’s The Man Who Ate the Town Podcast.


Egg Rolls

Stephanie, along with 5 other friends and myself went out on Saturday to celebrate my birthday. The restaurant that I chose was HakkaChow. I had eaten there a few times but, I’ll admit, it’s not in my area of frequency, meaning I don’t get over that way often. I had done an interview with Jonathan Chung, owner, sous chef and business developer of HakkaChow. To be sure, this is Asian. But, don’t jump into the cliché of calling this Asian Fusion. I think they prefer Chinese with a little bit of Thai and other Asian cuisine thrown in. Jonathan came out of the kitchen to say hey to me and his mother, Caroline, made sure that everyone at the table was well taken care of. It was easy to get rezzies as I just hit Jonathan up and informed him that I was coming with a small group. He took care of the rest.

I didn’t really take inventory of what everyone else was having, just Stephanie and me, so I’ll go over that a little.


XO Crispy Duck

We ordered the egg rolls as an appetizer and they were very good. Crispy with marinated pork and vegetables, served with a hot mustard and a vietnamese dipping sauce. That hot mustard sauce, man! It clears your sinuses, and fast. That was spicy stuff. I advise you to barely dip in unless you want to burn your septum. You’re not really burning anything but it’s potent and powerful stuff, to be sure; it’s a slow and delicious burn. Lots of flavor in those egg rolls, too. They were perfectly cooked.

Stephanie ordered the Xo Crispy Boneless Duck which is Lightly battered crispy duck on a bed of stir-fried mushroom, onions, celery, zucchini, and carrots with xo sauce. It comes served like fajitas in a Mexican restaurant: sizzling. I didn’t try it but she said it was really good. She is a fan of duck and this looked amazing. Pinkish duck in that light deep-fried shell? Yep, it looked fantastic and she said it was.


General Tso

I ordered the General Tso Chicken. Now, I know that it’s not traditionally Chinese and was created, mostly likely, anyway, in the USA by a Chinese American chef. General Tso is battered chicken breast in a mild tangy sauce with green bell peppers, onions, broccoli. The sauce was thick and very flavorful. It was slightly spicy but, really, only slightly so. The tang was just right and I love thick sauces, I don’t like my food swimming in liquid as much as I do seeing it wade in the murk and this was just the right consistency for my taste. It comes with a side of rice (your choice white or brown – I went white).  Great dish.


Surf n Turf Sushi

I also ordered the surf and turf sushi roll (it was created by Jonathan, by the way). It’s an inside-out roll filled with kani, asparagus, and cucumber. Topped with premium tuna, yellow tail, and Korean BBQ beef. It was drizzled with Korean hot sauce, eel sauce, and spicy aioli. I asked for the asparagus to be left off. I find that I can tolerate onions a little better now and asparagus, even the smell starts to turn my stomach. I tell you what about this roll, though… that Korean BBQ beef on the top? It was amazingly delicious! And, it’s not often that I eat sushi without soy sauce and wasabi. There was wasabi on the plate but I didn’t need it or the soy. I ate each piece as it was and it was quite a fine treat without the extra sodium.

I also had one of their signature cocktails: the spicy mango margarita. I somehow managed to not get the recipe but I can tell you that it was sweet and salty as a good margarita should be and there was a slight heat that snuck up on you, in your throat, after you drank it. I recommend that if you like sweet and spicy together.

And, they gave me a creme brulee for dessert to celebrate my birthday! Excellent experience. The only hitch was something went wrong with their draft system so we were relegated to bottled beer, no worries, we went with Tsingtao and Singha and there’s nothing wrong with that for flavor with Chinese/Asian food.

HakkaChow is located at 615 St. George Square Ct. and it is right behind the Carmax on Hanes Mall Blvd. You can find more about them, including making rezzies by visiting their website. I highly recommend it, especially if you like Chinese food, but don’t want the mainstream junk that is offered at other “chinese” restaurants. I think all at the table thought it was delicious and I can’t wait to go back. Thanks to Jonathan, Andrew, Hai-fang and Caroline for making us all feel welcome and for the great food!

The Man Who Ate the Town Podcast Episode #15

In Episode #15, proudly recorded from Test Pattern Studios:355176adfb656a1875004264da72041222393b47

  • Food holidays and history
  • Search for new restaurant in old Community Arts Cafe, a good idea?
  • A review of Tim’s birthday dinner at HakkaChow.

Don’t forget my sponsor, Washington Perk & Provision Company. Better than a convenience store but not quite a grocery store, in the heart of Washington Park and Downtown WSNC.

The Man Who Ate the Town is part of The Less Desirables Network. Give it a listen on iTunes, Stitcher, Podcast Addict and TuneIn, basically anywhere you can listen to podcasts. Or you can listen here (at the bottom of the post).

Slàinte mhath!

The Man Who Ate the Town Podcast Episode #14

In Episode #14, proudly recorded from Test Pattern Studios:east-coast-wings-grill-dishes-on-new-branding-in-store-customer-experience

  • Chefs Dion Sprenkle and Richard Miller leave their posts to take new EC positions.
  • Crafted is all it was hyped to be.
  • East Coast Wings to undergo renewal and changes.

Don’t forget my sponsor, Washington Perk & Provision Company. Better than a convenience store but not quite a grocery store, in the heart of Washington Park and Downtown WSNC.

The Man Who Ate the Town is part of The Less Desirables Network. Give it a listen on iTunes, Stitcher, Podcast Addict and TuneIn, basically anywhere you can listen to podcasts. Or you can listen here (at the bottom of the post).

Slàinte mhath!

Middle of the Root Needs Your Help!

From Middle of the Root:

BE A PART OF A SOCIALLY CONSCIOUS MOVEMENT14671078_1778448535757620_3630127622131786022_n
Supporting Local Farmers, Fresh Food and Food Security.

In Forsyth County A Fresh & Local Thanksgiving Meal,
While Keeping Nearly $10,000 In our Local Economy.

Every 3rd Turkey Sold Provides a Thanksgiving Meal
to a Nearby Family in Need through our Non-Profit Partners.
Fresh, Locally Raised Turkey’s from Joyce Farms
Hand Delivered by Volunteers November 21st-23rd.
Deliveries up to 30 miles from 27106.

Orders end November 16th, Purchase Your Turkey Today!
Delivery preference based on first-come, first-serve basis.”

Update: Family Video of the Triad is matching the donation: a turkey for a turkey. Now, for every turkey sold through Middle of the Root, another is donated to expand that reach. A Facebook update states: We’ve partnered with even more organizations as a result and expanded our giving from 25 entire meals to that + feeding hundreds more through community dinners and soup kitchen partnerships. This. Is. What. It’s. All. About.

We still need to SELL MORE TURKEYS though! If you haven’t purchased yours yet do it today!

They need to sell these turkeys, help how you can, when you can. If nothing else, promote this to get the word out. The deadline is Wednesday, Nov. 16.

Popular Chef and Television Star to Appear at Reynolda House Event

Press release (from Reynolda House):
“A Morning with Vivian Howard” is part of a weekend of events hosted by Reynolda House inspired by its fall exhibition “Grant Wood and the American Farm.” Lowes Foods is the event’s presenting sponsor, and Bookmarks, a Winston-Salem based literary arts organization, is the event’s promotional partner. Howard is the guest of honor at



the museum’s annual fundraising gala which will be held Friday evening, Nov. 4. Tickets for that event are no longer available; “An Evening for Reynolda: Celebrating the American Farm with Vivian Howard” reached its 450-seat capacity months in advance.

“Grant Wood and the American Farm” traces the evolution of the family farm over a period of 100 years, from 1850 to 1950. It gives particular attention to the Regionalist artist Grant Wood, exploring his agrarian landscapes and situating the artist as someone both responding to the tradition of the agrarian ideal and creating new pictorial representations of that ideal.
Reynolda House is grateful for the support of “Grant Wood and the American Farm” from Major Sponsor Cynthia Skaar, in loving remembrance of Ernest J. Fackelman—an ardent collector; Lead Sponsors Keith and Ruth Kooken; Contributing Sponsors Bruce and Anne Babcock, and Lynette Matthews-Murphy and Lynn Murphy, honoring their parents, Dorothy & William Chandler and Mary & Tom Murphy; and Exhibition Partner North Carolina Farm Bureau.
Reynolda House Museum of American Art is one of the nation’s premier American art museums, with masterpieces by Mary Cassatt, Frederic Church, Jacob Lawrence, Georgia O’Keeffe and Gilbert Stuart among its collection.  Affiliated with Wake Forest University, Reynolda House features changing exhibitions, concerts, lectures, classes, film screenings, and other events. The museum is located at 2250 Reynolda Rd. in Winston-Salem, North Carolina in the historic 1917 estate of Katharine Smith Reynolds and her husband, Richard Joshua Reynolds, founder of the R.J. Reynolds Tobacco Company. Reynolda House and adjacent Reynolda Gardens and Reynolda Village feature a spectacular public garden, dining, shopping, and walking trails. For more information, please visit reynoldahouse.org or call 336.758.5150. Connect at @CurateReynolda or Facebook.com/rhmaa.
As the press release states, these are “sold out” shows, but it doesn’t hurt to call for any last minute ticket availability.

Triad Local First’s Community Table: the Menu

So, here it is. The menu review for Triad Local First‘s Community Table event from October 2, 2016. Mary Lacklen called on Chef Travis Myers, of Willow’s Bistro to gather his culinary family together from both Winston-Salem and Greensboro to make this fantastic feast a reality. Here is what we had…

The Appetizers


The appetizers were every bit as plentiful and as filling as any of the supper menu’s items.

Seafood Paella

Chef Jeff Bannister made a great seafood paella. It was prepared on an open flame in a large paella pan that had to have been 3 feet in diameter. Gorgeous pieces of shrimp, mussels and chorizo mixed with green beans, tomatoes, peas and other veggies resting on and in a bed of rice. Great flavor. I’m trying to think the last time I had paella that was this good; and I love paella. The whole thing was topped with a specially made saffron sauce. That was delicious.

Hay Roasted Oysters


Chef Jordan Keiper, of The Tavern in Old Salem, manned the hay roasted oysters, smoke billowing from the dampened hay laying on the hot fire to roast these delicate morsels of mollusky goodness. It was fun to watch him prepare these, but it was even more fun to eat them. They were topped with a milky tomato foam, which I believe was Chef Travis’ concoction. The smells and flavors, between the hay and the oysters were a lot to take in and oh, Stephanie and I took them in.

The Supper Menu

The supper menu started with a glass of wine, either the Clos du Gaimont Vouvray 2015 chenin blanc or Mazzocco Dry Creek Valley Zinfandel 2013.

Kettle Brunswick Stew2016-11-01-17-33-22

A large cauldron was pitched on a chain and tripod with the beautiful soupy bounty inside, stewing away. It had rabbit, pit pork, butter beans, corn and okra. The broth was think yet still very liquid-like. I like thicker stews and soups and this one was right on the money. I like rabbit and pork and the two meats with the veggies and the tangy tomato-based liquid, was a very, very hearty start, once we sat down. Delicious.


2016-11-01-17-34-18Soaked charred bread topped with heirloom tomatoes, shaved red onion, pea shoots, olives from Olinda Olives, what I believe were cucumbers, and a vinaigrette. If you’re wondering, yes, I ate the onions; at least a few of them. Even though it was October, the heat was still with us and traditionally panzanella is a summer salad. It fit here, for sure. I have mentioned many times how I love pea shoots and microgreens, good bright crunch and mixed well with the acidic tomatoes and olives.

Border Springs Pit-Cooked Lamb

Very lovely lamb from Border Springs Farm that was prepared with a rosemary mop sauce on a black-eyed peas and rice combo, sometimes called “Hoppin’ John,” a natural jus and microgreens on the top. The lamb was “pulled” and was tender 2016-11-01-17-36-09and the mop sauce was great. The microgreens on top were, once again, the secret star of the dish. Mixed with the rosemary in the mop, the greens meshed and brought bright life to the Hoppin’ John. Yummy.

Heirloom Tomato and Flat Bean Salad

Chef Jeff Bacon, from Providence Restaurant and Triad Community Kitchen, and his lovely wife sat next to Stephanie and me and he was the one that portioned our end of the table’s plates for the next course. He did a fine job, like he’d done it before. It had, obviously, heirloom tomatoes, haricot vert, wax beans, micro beet greens, Olinda olive oil, and Goat Lady Dairy goat cheese with scallion ash. The bright red beet greens were 2016-11-01-17-37-26fantastic, both in presentation and in flavor; not earthy like their name would suggest. The deep colored greens and richly colored tomatoes were a great departure from the heavier lamb we had the previous course. I am and will always be a sucker for goat cheese, especially that what comes from Goad Lady Dairy. That stuff is the best goad cheese out there, in my opinion.

Heritage Farms Lexington-style Pit Cooked Hog2016-11-01-17-38-20

Heritage Farms pit cooked hog. It was served on top of Old Mill of Guilford’s yellow grits and on a kale salad with croutons and red onions (and perhaps shallots?). I’ll admit, I’m not one for kale or onions, as we know. But, I ate most of this, I believe. Honestly, it’s the dish that I remember the least about. I think the onions and kale threw me off.

Three Hour Braised Short Ribs

2016-11-01-17-39-29The meat was topped with leather britches beans and microgreens and sat on a bed of mashed potatoes with some jus spooned on. This was a huge block of beef that just fell apart when you put your fork to it; no knife required. The beans and microgreens added a brighter flavor to the savory meat. It was juicy, tender, succulent and delicious. And what is a slab of beef without potatoes to go with it? The mashed potatoes were creamy and the perfect companion to the chuck of beef. One of my favorite dishes. But, I was about full. We’d had a lot by then.

Orange Creamsicle Mousse Cake

But, that wasn’t all… Next, or finally, came the orange creamsicle mousse cake made by Chef Lucia Bobby of Greensboro Country Club. It was served with 2016-11-01-17-40-46charred citrus confit and had a small shortcake cookie on the top. This was paired with a fantastic dessert wine: Domaine de Durban Muscat de Beaume-de-Venise 2012. There was a lot of sweet in that course, and that’s just fine to me. The whole thing, sweet wine, dessert, citrus, all what would top this festival off. Bring it all to a close, if you will.

A very special thank you goes out to Mary Lacklen and Chef Travis, as well as all those involved in making this a memorable evening. I don’t think anyone walked away that night, disappointed. From the start to the finish, it was classy, elegant and delicious. I mean, even the port-a-potties had mood lighting and flowers. Class act right there.

It’s a Taco Joint, NOT a Mexican Restaurant

It has finally happened. I have alluded to it for the last few weeks, even mentioning it, albeit ambiguously, on this week’s podcast. Chef Kris Fuller and her fantastic taco voyage – Crafted: The Art of the Taco Winston – have arrived. Chef Kris had a sort of soft opening on Saturday, with no warning to anyone other than some foodie people, and a sandwich board standing outside of the restaurant’s doors.2016-11-02-16-29-56

Today, November 2, 2016, they opened their doors, for real. Now, the first thing you need to know is that this is not a Mexican restaurant. This is a taco joint. With food offerings for everyone: the vegans, the vegetarians, the omnivores and the carnivores, Crafted: The Art of the Taco has a menu full of delicious sounding food. Stuffed avocados, “dirty south nachos” made from sweet potato chips and pulled pork, “Mason of Bacon” or a mason jar filled with applewood smoked bacon served with salted caramel and chocolate sauce for dipping (shudders!) and taquitos are some of the main appetizer items.

Salad people may freak out a little when they see only one salad on the menu, but fear not! it’s not really, the only salad on the menu. The base is mixed greens kimchi, citrus vinaigrette, orange segments, guacamole, crumbled queso and topped with fried tortillas. But, you start with that and then add your protein of choice. Choices include grilled or battered fish, chorizo, pulled pork, braised chicken or beef, seared tuna, spiced potato, fried tofu, chofu (chorizo flavored tofu, still vegan) and seitan (vegetarian wheat meat substitute) among other things.

Salads and tacos not your thing? Burgers, man, burgers. There are seven different burgers on this menu and each can be manipulated in so many ways that it’s really hard to put a count on how many variations there really are. The first one up, “The One & Only” which is a beef burger topped with white cheddar pimento cheese, bacon and caramelized onions. “The Fuego” is topped with guacamole, grilled jalapeno, house-made “hot-hot” sauce and crumbled queso. “Smoked Goat” is topped with smoked goat cheese and an apple, bacon, onion and pepper jelly. “Poppin’ Jalapeno” is topped with jalapeno bacon, jalapeno ranch, pepper-jack cheese and a jalapeno and cream cheese fritter. Then there’s the “Greasy Spoon” (I love that name) with two diner-style patties layered with American cheese and topped with diced grilled onions, tomato, lettuce, house made pickles, ketchup and mustard. The “Chori” is beef topped with queso sauce, chorizo, pico de gallo, fried egg and guacamole… holy smokes!!


“Baja” taco with seared, rare tuna

You can add additional cheeses, bacon, eggs, jalapeno and so on, to make your burger your own. There’s also the vegan burger made of black bean, falafel and corn patties with vegan queso, pico de gallo, guac and a cilantro-lime aioli.

But, as awesome as all that sounds, we’re here to talk about the main event, tacos!

There are 11 tacos on the menu and one predetermined three taco “combo.” You get 2 tacos and 1 side for the prices on the menu. You can also mix and match your tacos and just pay the higher of the two prices. Let’s examine these tacos: “Big Truck” with pulled pork, mac-n-cheese, tobacco onions, scallions and bacon BBQ sauce. “Bowtie” with beer battered fish, roasted corn and poblano salsa, sweet chipotle aioli and honey mustard. “Fedora” with blackened, rare, tuna, kimchi, garlic and pineapple aioli topped with scallions. “Fixie” with beef brisket, grilled pineapple, spicy sweet chili sauce and coconut aioli. “Hoodie” with falafel, spicy pickled cucumbers, shredded carrots, mixed greens and house sauce. “Messenger” with chorizo, scrambled egg, potatoes, ranchero, guacamole and crumbled queso. “Oxford” braised chicken, napa cabbage slaw, hoisin sauce, spicy Asian mustard and scallions. “Po’ Boy” with cajun fried shrimp, lettuce, pico de gallo, cajun remoulade and spicy pickles. “Wayfarer” is pulled portk, korean red sauce, sesame marinated cucumber and red onion relish topped with cilantro and scallions. “Baja Style” is cilantro, guacamole, baja sauce and pico de gallo and you pick your own protein. “‘Mericanized” is lettuce, tomato, sour cream and shredded cheese, again, you pick your own protein. The “Box Truck” is one “Big Truck,” one “Oxford” and one “Bowtie.” How’s that for whetting the appetite? Plus, you can make any of the tacos a rice bowl (for an additional charge) or into a burger. Also, you have a choice of flour or corn tortillas.


“Baja” with pulled pork, a side of chip & queso

The menu states this but I’ll repeat it, all of the sauces are made in-house and most of them are vegan. Most of the items can be made vegetarian, vegan or gluten free (ask your server for more info). They do not use nut products in their kitchen, so those with nut allergies are safe. They take into account any food allergies that you may have.

For the kids, they have a mac & cheese quesadilla and they have churros (fried pastry tossed in cinnamon sugar, then drizzled with caramel and spiced chocolate) for dessert. I’ve basically just rewritten the entire menu for you. I don’t feel bad about that because it’s a well-organized menu and without knowing what’s on it, you may not visit or go in. Now, you’re well informed.

I went in today and ate along with local food writers Michael Hastings (Winston-Salem Journal) and Kristi Maier (Triad Foodies, Yes! Weekly) and sampled some of Chef Kris’ fantastic food. We all three sat and shared food. There was a lot of “here, Tim, try this stuffed avocado or, Kristi, try this queso, or Michael you have to taste this mac-n-cheese.” It was fun being in our own little corner having the food. Chef Kris was there with us explaining items and helping us concoct the best combo for us. I tried one of the “Baja” tacos with seared tuna from Michael. I ordered my own “Baja” with pulled pork and a “Fixie” because it had beef. My side was the queso and chips. On the table was the “Bowtie” but I didn’t get to try that one, but I got a picture of it.


“Bowtie” with duck fat braised collards

The stuffed avocado was decadent. Spicy but not hot, creamy and tender but firm and topped with pico. Great balance and oh so good.

The “Fixie” was tangy and spicy. It was also messy. So be warned when you eat at Crafted: Art of the Taco, it will be messy. The beef was perfectly seasoned and oh, so tender. Mixed with the sweet chili sauce there was the heat without being hot. The pineapple and coconut aioli gave it a definite Hawaiian feel. I liked it a lot, but it was the last of the tacos I had and I was getting full (and fast).

The “Baja” with the pork was delicious. The tangy baja sauce had that tangy cilantro mayo type sauce that you’d expect, especially if you’ve had anything from Taco Bell with that sauce. This, however, lays the smack down on that stuff; leaves it tattered and torn. The pork was tender and seasoned. It was all a little spicy, but again, not hot. There was some of Chef Kris’ housemade “hot-hot” sauce and verde sauce by my plate and I made sure to incorporate them into the food (or just have it with chips). As great as the pork was, the “Baja” taco I had from Michael, with the seared, rare tuna, was divine. That was my favorite of all of them. I’m a sucker for rare tuna, anyway.



I enjoyed my chips and queso, but when I go back I’m certainly opting for either the duck fat braised collard greens or the pimento mac and cheese. Both of those were top notch. I am one to usually put vinegar on my collard greens, mainly because I love the taste of vinegar. But with these, there was no need or want of that. The duck fat brought out the earthy flavor of the collards. I’ve had some fantastic collards from other places and this is certainly rivaling those places. I’d say top three, for sure. The mac-n-cheese was oh so creamy and oh so rich. Melting in my mouth, I think I audibly moaned upon trying them for the first time.

To say that it was “good” would be ridiculous. That’s lying, outright and maliciously. This was fantastic! There’s a reason the town got excited about Crafted when it was announced they were coming. The reason is because it truly is some of the best tacos I’ve ever had. The tacos are actually “crafted” and tedious care is taken to make sure they’re right. Again, make sure you keep a good bit of napkins handy, you’re going to need them. I can’t wait to get back there and to take Stephanie with me. She’s going to really enjoy this.

Because you know I love my alcohol, they have taps and bottled beer and wine. To tell the truth I was too busy eating phenomenal food to even look what their libations were. I’ll report back on that, later. Perhaps on a podcast?

You can try your own Crafted goodness by visiting the newest location, 527 Liberty Street. You can find out more about her menu and her two Greensboro restaurants, Crafted: Art of the Taco (East) and Crafted: Art of Street Food, by visiting their website HERE.

Triad Local First’s Community Table: It’s Not Just for Greensboro, Anymore

The Community Table event for Triad Local First happened last month, on October 2, and it was a very well-planned2016-11-01-17-32-14 and successful event. Committee chair, Mary Lacklen, pulled her secret weapon out for the event, too. That would be one super chef, Chef Travis Myers of Willow’s Bistro, taking the reins of Executive Chef. In doing so, he unleashed a master plan that would help take the event, held at Hidden Lane Farm in Summerfield, from a traditionally Greensboro restaurant focus to a true “Triad” event.


Mary Lacklen (©KristiMaier)

In the past, the event featured mostly (or only) Greensboro restaurants and chefs. Chef Travis wanted to bridge that gap with this event, saying, “What I wanted to do was intertwine Greensboro and Winston. Winston restaurants have a lot of events, like John Bobby (Executive Chef of Roosters: A Noble Grille) has events that get Winston restaurants together, he’ll have a crawfish boil or something. Greensboro doesn’t do that. They’re too spread out. A lot of great restaurants but they’re stretched out. So, I wanted to leave the door open for communication. I invited them to work with me.”


Chef Travis Myers

Some of Triad Local First’s board members were kind of doubtful of Chef Travis’ ambitions and his ability to gather the chefs and restaurants he needed to pull off something this grand. He continues, “out of the twenty that I wanted to get to help me (including chefs, staff and help), twenty-six showed up. That’s six more than I wanted.” So, soon the board realized they were in good hands. Chef Travis certainly didn’t let them down, either. The event, at least to those sitting at the tables and taking in all the food involved, was nearly flawless.

One thing Chef Travis was adamant about was getting Triad Community Kitchen involved. Getting students and members of Chef Jeff Bacon’s tutelage (and watchful eye of Chef Janis Karathanis) was important because he felt it was in the scope of the organization’s goal: to create community. It was two fold, however, as it 1) served as a networking opportunity for the students to get to know some of the restaurateurs and chefs and perhaps finding work and 2) gave Chef Travis extra hands around the “kitchen.” It was a lot of work for him and having TCK there helped with the workload.


Chef Brent Andruzzi

A lot of the prep and actual cooking was done beforehand, most of it at Willow’s Bistro, Chef Travis’ home base. Of course, the final touches were done at Hidden Lane Farm. Some of the top level chefs that were out to help Chef Travis’ cause were Chef Tim Thompson of Greensboro Country Club, Chef John Bobby, Chef Jay Pierce of Traveled Farmer in Greensboro, Chef John Jones, Chef Brent Andruzzi -the Chef de Cuisine at Willow’s Bistro, Chef Richard Miller of Graze in Winston-Salem, Chef James Patterson of Sedgefield Country Club, Chef Jared Keiper of the Tavern in Old Salem, and pastry chef, Chef Lucia Bobby of Greensboro Country Club. That list is probably truncated but it’s a good start. Chef Travis was reeling them in and dedicating a lot of time for this event, wanting to not only show that he could do it, but that he could with flair and style. That meant extra time from home, from his wife and kids, including his newborn daughter. It was, however, worth it. He threw a party. The party was good. But, no matter how good all the participation was, the event would have been nothing if the food hadn’t been extraordinary. It was, and all of it was locally sourced. To keep the posts to a minimum, I’m going to do the actual food review in another post, later this week, so keep on the lookout.

I would totally be remiss to forget to mention the awesome Esteban McMahan from TOPO Organic Spirits, who offered NC Whiskey Punch, Blood Orange Collins and Spicy Cucumber Lemonade as drink specials in addition to their special reserve that he’d give upon request. The special reserve is my favorite, but the drinks were all great, too. At one time there was one of each of the mixed drinks on my table in front of my courses.

Chef Jared Keiper

Chef Jared Keiper

Also, Pig Pounder Brewery was on hand and had four of their delicious brews on tap. And, Zero Wine and Cheese Shop were the wine curators for the event, which included Grove Vineyards’ Viognier (2015) and Malbec (2014) and Weathervane Winery’s Cirrus White and Nor’easter Chambourcin. Afterwards, The Grinder Cafe Coffee Truck was there to keep any of the diners that had gotten a little chilly warm with their lovely wares.

You can look at this menu and immediately know that Chef Travis Myers poured his heart and soul into creating a fantastic menu for Triad Local First’s annual fall spectacular. I think Mary Lacklen and her organization had a true winner here. Chef Travis said he’s already signed up for next year’s event. I, for one, cannot wait. And, from what I can tell from the (I’m guessing and this is a guesstimate) 100+ diners that sat, enjoyed and absorbed this fine feast, everyone else can’t wait for it, either. Bravo, Chef Travis Myers and Mary Lacklen; to you and all you had involved in this soiree!

Esteban McMahan of TOPO Organic Spirits

Triad Local First is a non-profit membership organization that is based out of Greensboro. They have over 280 members, including farmers, restaurants, breweries, distilleries, all the things you’d expect to be included in something that deals with community. But, it also includes dentists, realtors, retail shops, marketing firms and other industries that you may not think to remember. For more information, visit their website.