The Man Who Ate the Town Podcast Episode 71

In Episode #71, proudly recorded at Test Pattern Studios:

Kelly and Tim talk about:

  • Josh Trusler and his new Shokunin Ramen shop that will be opening later this year. It’s not a secret but the location isn’t there, yet. Be patient WSNC, it’s coming. Keep an eye out on this blog and podcast for more info as it gets nearer. We also talked with him about a lot of the local farmers. This is going to be great!
  • Food Holidays.

Don’t forget our sponsors:

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 Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

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).

Bon Appetit!

The Man Who Ate the Town Podcast Episode 70

In Episode #70, proudly recorded at Test Pattern Studios:

Kelly and Tim talk about:

Don’t forget our sponsors:

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 Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

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).

Bon Appetit!

The Burke Street Food Truck Festival Come Rain or Shine

Sixth Annual Burke Street Food Truck Festival

Tomorrow, April 7, 2018, is the sixth annual Burke Street Food Truck Festival and this year is the biggest one yet.

There will be 70+ trucks with an entire slate of various cuisines, from Italian to Mongolian, Latin to African, Italian Ice to doughnuts. There will be something for everyone there. In addition, there will be beverage service and all the bars and shops along Burke Street, Fourth Street and Brookstown will be open and inviting you to taste their wares.

There is also a ton of vendors there to show off their goods and also there will be some public seating. Three entertainment stages will be set up along the path which reaches from the corner of Fourth and Broad, back to Fourth all the way to First/Fourth/Burke intersection. Plus, there will be things up both sides of Brookstown. The stage at First and Burke is presented by Signature Real Estate, there’s a Ramkat Stage on Brookstown and also a third stage. All full of fabulous entertainment, much from this town. That adds to the intrigue, I think. Swami’s Vintage Flea will have a plethora of vendors. The Winston-Salem Dash will have a Kids’ Zone and there will be an NC Beer Garden, as well. After all, April is NC Beer Month!

VIP tix get you an hour prior to the general population to keep the lines shorter and get more of what you want. Check this link to find more about the VIP tix presented by Allman Spry.

Now, the weather forecast is looking kind of wet. But, this is a rain or shine event and there will be plenty of places to duck into. And, just bring an umbrella. Get out there and support your local events. Don’t worry about getting a little wet.

The festival is presented by PMG Research, whose mission is to bring clinical research to as many lives as possible while delivering unparalleled service and exceptional value to our clinical trial partners and stakeholders. All proceeds from this event go to H.O.P.E. of Winston-Salem which is dedicated to preparing and transporting nutritious meals on Sunday to children in neighborhoods with high food insecurity.

So, not only are you getting great food, great times, great entertainment, but you’re providing help to a very awesome charity. That’s always awesome.

Don’t be afraid to wander into the shops on Burke Street, too. They’ll be open and ready for you. You can get a map of the food trucks by visiting here.

Enjoy! Bon appetit!

The Man Who Ate the Town Podcast Episode 69

In Episode #69, proudly recorded at Test Pattern Studios:

Kelly and Tim talk about:

  • A listener writes in about investigating some food news. We do!
  • Tim talked to Claire Calvin about Alma Mexicana and the new Canteen Market & Bistro.
  • Penny Path Cafe.
  • Waldo’s Wings Downtown.
  • The Sixth Annual Burke Street Food Truck Festival.
  • A new Ramen restaurant is coming to downtown WSNC, finally!
  • Food Holidays.

Don’t forget our sponsors:

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 Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

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).

Bon Appetit!

The Man Who Ate the Town Writes a Guest Column for Triad City Beat

Hey, you know what? I’m proud to say that I was just featured as a guest-writer for Triad City Beat‘s “Triad City Bites” feature. I have talked on the various podcasts on The Less Desirables Network and this blog about my substitutions for sodium. I get to tell you a bit more about it in this article. I’m gonna let you read it for yourself. Just follow this link here.

Thanks for reading that article and reading this post and, of course, listening to the podcast(s).

And, thank you to Brian Clarey and Triad City Beat for asking me to write the column!

The Man Who Ate the Town Podcast Episode 68

In Episode #68, proudly recorded at Test Pattern Studios:

Kelly and Tim talk about:

  • Chopt Creative Salad Company opening a WSNC location.
  • West Salem Public House opens on Green St in the West Salem neighborhood.
  • Famous Toastery.
  • Food Holidays.

Don’t forget our sponsors:

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 Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

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).

Bon Appetit!

West End Cafe and Wise Man Team Up!

Wise Man Brewing is taking over the taps at West End Cafe and Chef Sean McCulley will be creating a special dinner menu to accompany the event, each course made from Wise Man beer. This starts tonight, March 22, when the beer dinner will happen and the takeover will run for a week. So, your “what will I do for dinner tonight” question has been answered!

Wise Man will have three or four taps at West End Cafe.

The special menu will be as follows (the menu is subject to change with availability and is on a first come basis):

Small Plates:
Body Electric IPA-Apricot Glazed Seared Diver Scallops with Arugula Salad and Hibiscus Vinaigrette
or
Chasing Happiness Hefeweizen Tempura Chicken Skewers with Chili-Coconut Jam and Jicama Slaw

Entrees:
Citrus-Body Electric DIPA Striped Bass en Papillote with Fennel, Zucchini, Red Bell Pepper, Scallion and Carrot over Basmati Rice.
or
Alt-Acquaintance Braised Pork Ribeye Ribeye with Apple Mostarda and Roasted Red Potato-Bacon Hash

Dessert:
Alt-Acquaintance Beignets with Banana-Hefeweizen Caramel

Of course, the regular full menu will be available as well. There is no preset price as everything is à la carte.
No reservations, no call ahead, just show up and enjoy some delicious food (because it is, after all, West End Cafe) and delicious beer.

West End Cafe is located at 926 W 4th Street in Winston-Salem. For more information call (336) 723-4774. You can always visit them on their Facebook page.

The Man Who Ate the Town Podcast Episode 67

In Episode #67, proudly recorded at Test Pattern Studios:

Kelly and Tim talk about:

  • St. Patrick’s Day at Finnigan’s Wake.
  • Joymongers Barrel Hall and Tap Room.
  • Krispy Kreme.
  • Food Holidays.

Don’t forget our sponsors:

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 Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

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).

Bon Appetit!

The Man Who Ate the Town Podcast Episode 66

In Episode #66, proudly recorded at Test Pattern Studios:

  • Kelly and Tim talk about Hero House closing its Peters Creek Parkway location and speculate on reasons why.
  • They discuss the pitfalls surrounding that area and what we’d like to see happen to it.
  • The Burke Street Food Truck Festival is Saturday, April 7. Details on the show.
  • Kelly and Tim talk about food trucks.
  • Food Holidays.

Don’t forget our sponsors:

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 Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

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).

Bon Appetit!

The Beer Dads Go To Cúrate

I know that Winston-Salem is “the town” in The Man Who Ate the Town. But, every once in a while you have to step outside the box. Sometimes that’s to Greensboro or High Point. Sometimes it’s further out. This time it is Asheville, NC.

Yep, Stephanie and I went up the hill (I can’t call NC mountains “mountains” being as I’m from WV; these are hills) but we didn’t go alone. We met up with my cohorts from The Beer Dads, Jon Lowder and Paul Jones and their pilots Celeste and Susan (respectively). We were going up to celebrate Susan’s birthday month. It was a milestone one and I won’t get into which milestone that is. We set out to have a grand time with some great food, great drinks, and especially great company. We got all of that in abundance.

But, this post is about one restaurant in particular. This restaurant is called Cúrate (pronounced coo – rah – tay). Cúrate means to cure yourself in Spanish, or according to their website, to eat Spanish tapas. That’s what the restaurant specializes in, tapas. It has a reputation for being amazing and I must say, it didn’t disappoint. Paul and Susan had been there before and the restaurant had changed a bit, expanded, since then.

Sangria

Our server, Michael, got drink orders from us all, which we opted for the pitcher of red sangria. The glasses were kind of small but perfect for the setting and the service. Each pitcher got us about two glasses each and there were six of us. Twelve glasses is a good amount for a pitcher. The sangria wasn’t overly boozy and it also wasn’t overly winey. The fruit didn’t take over either. To me, it was a perfect blend. It was very refreshing and light but you still felt like you were getting your drink on.

Tabla de Jamónes

Michael then explained to us the concept of the “Spanish Experience.” That is where Michael and the chefs come up with a custom menu for the table, ensuring we all get to try each item, and they bring until we say we can’t have anymore. We decided, as a table, that this was the right course for us. Basically, he asks us questions like: are there any food allergies or is there anything you just won’t eat? The answer to both was no. I was willing to eat (around) asparagus had it come out on a plate. I don’t know how much asparagus is used in Spanish cooking. Something to research, I guess. Paul ate octopus and while it wasn’t his favorite dish, he said it wasn’t “bad.” Props for that. And, I think we were all ready to experiment and just try new stuff. That’s the point, right?

Pan de Cristal con Tomate

Before we got into the heart of the meal, we did order something from the “para el aperitivo” (appetizers) and “charcuteria y quesos” (charcuterie and cheeses). We had the tabla de jamónes or a selection of all four of their cured hams. Most of these were Ibérico pigs. The difference in the four was the length of aging and the cut of meat. They ranged from being cured one year up to three years. The nutty flavor of the Ibérico and the stronger flavor of the longer aged pig was magnificent. We got that at the same time we also had the pan de cristal con tomate which is toasted crispy bread with fresh tomato, garlic, and olive oil. With that, we got the manchego cheese. So, let me explain something. When you take the manchego cheese and have that with the Ibérico ham and the chase it with the tomato bread… magnífico!

Gambas al Ajillo

Then came the fantastic Spanish Experience.

First, we had the gambas al ajillo which was sautéed shrimp with sliced garlic, sherry, and a chili. To me, the one thing that made this one of my favorite dishes of the night was that broth! The broth was spiced just right, the right consistency, garlicky, and when they bring you sliced bread, you sop that broth up – greedily. I was moaning and laughing I was so giddy and the table laughed at me for it. I deserved the laugh but it was so good. The shrimp was perfectly cooked, not overcooked and it was tender. The garlic slices were sautéeed with the shrimp in the sherry and I just shuddered writing this. This dish was so darned good.

Berenjenas con Miel

Berenjenas con Miel
One of the surprises of the night! This was fried eggplant drizzled with wild mountain bees honey and garnished with rosemary. I’m not the biggest fan of eggplant but ¡Dios mío! this was great stuff. The eggplant, fried, wasn’t watery but it wasn’t chewy, either. It was easy to cut through with a knife but firm. The wild bees honey was so sweet but savory as well. Add the rosemary and those flavors burst in your mouth. It was one of the dishes that we all talked about the rest of the night and some of the next day. Stephanie is a huge fan of eggplant so it was definitely one of her faves.

Pulpo a la Gallega

Pulpo a la Gallega
Galician-style octopus served warm with sea salt, olive oil, Spanish paprika, and Yukon Gold potato purée. This was the oddest dish of the evening. I enjoy octopus. It’s a little chewy but usually flavorful. This was indeed that. It had a warmth from the Spanish paprika and it was prominent. That spicy was a little offset by the sea salt and olive oil. The meat itself was chewy but it wasn’t overly so. It was near-perfect consistency. The potato purée was very smooth. Almost too smooth to know it was even potatoes. Almost. They were buttery and were a nice compliment to the octopus. I believe it was the least favorite of the table. It was my least favorite but I also didn’t mind it.

Pimientos de Piquillo Rellenos

Pimientos de Piquillo Rellenos
This was one of my favorite dishes, as well. Roasted piquillo peppers stuffed with Spanish goat cheese. The peppers were sweet and powerful while the goat cheese was creamy, earthy and only subtlely tart. It was a perfect marriage of those flavor profiles. I have mentioned many times about how I’m a sucker for microgreens and there were some nice earthy microgreens on this dish. I couldn’t believe the deep red color of the peppers. Their texture was fleshy as you’d want a pepper but so very tender. I can’t write enough adjectives to describe how good this was.

Pincho Moruno

Pincho Moruno
Moorish spice marinated lamb skewers carry a little of its marinating juices on a plate with housemade pickled cucumbers. The lamb was good bite-sized morsels that were cooked to a medium rare temperature. It was so succulent and juicy. I could taste hints of cumin, cilantro (or coriander), cinnamon, anise, and nutmeg in there among others. The meat wasn’t at all chewy. In fact, when I held it in my mouth, it melted. Of course, I sopped up some of the spice marinade, too. The pickles reminded me of Niki’s Pickles but they were made there. A briny concoction that wasn’t too sweet and wasn’t too heavy on the dill. I like pickles that are a good balance of the in-between of those profiles. There was none of this left.

Migas con Verduras

Migas con Verduras
Another odd dish for me and one of my least favorites, but others around the table were oohing and aahing over it. Still, I did like what I had, I just didn’t want a lot of it. It was fried breadcrumbs with roasted brussels sprouts, cauliflower, and raisins finished with a celery root/yogurt mousse. The meal was crunchy and you didn’t taste the oil, you tasted the bread, the veggies, and the fruit. Sometimes fried things leave too much of the oily taste from its cooking. The mousse was creamy and earthy, but the lemon zest on top of it gave it a fresh and vibrant kick. Like I said it wasn’t my fave but I did think it was done well. The next three items came out about the same time.

Migas con Verduras

Setas al Jerez
Sautéed mushrooms with a splash of sherry. I’m not the biggest fan of mushrooms but I have really started to get into the oyster mushrooms from our own local Gnomestead Hollow and these had both oyster mushrooms and shiitake mushrooms. There was a third variety in there and I don’t remember what that was. The sherry made a sort of umami-flavored sauce that coated the mushrooms, adding to their earthy flavor. The mushrooms were very tender and had a slight hint of saltiness.

Patatas Bravas
These crispy fried potatoes were topped with a slightly spicy tomato and garlic sauce. They were a bit red and its color was beautiful. Unfortunately, my picture for these didn’t come out very well, so I left that out. The potatoes were indeed crispy but not too hard. I don’t like my potatoes nuggets of rocks, I like them to be firm on the outside and soft on the inside. These were that, just with a bit of a bite on the back end. The potatoes weren’t spicy hot but were spicy “warm.” You could still taste the potatoes through the sauce. That’s a plus.

Cerdo Ibérico a las Finas Hierbas

Cerdo Ibérico a las Finas Hierbas
Another of my personal faves of the evening. Grilled Fermin pure Ibérico pork “skirt steak” with fresh rosemary and thyme. Oh. My…! This was great stuff. The pork steaks were perfectly medium/medium rare and there was this crust around the tips. Wow. The herbs were so prevalent in the flavor, too. Thin slices but, oh so juicy. I fell in love the first time I had Ibérico pork at Spring House. This made me fall in love all over again. There is nothing like Ibérico pigs from Salamanca. Now, the trick here was to have a piece of the potato, a bit of the mushroom mixture and this at the same time. Luckily, everyone was getting full and they were keeping back a bit. That left room for me (the fat guy) to have a little bit extra. Man…

Flan de Huevo

 

Flan de Huevo
Orange-saffron egg flan with smoked caramel and sherry poached raisins. This delightful, sweet custard was warm but cool at the same time and the whipped cream made it extra fluffy. The sherry poached raisins were thick and saucy, too. Great addition.

Tarta de Manzana
Apple tart with roasted apple butter, goat milk pastry cream, hazelnut praline and crème fraîche. The glaze of the roasted apple butter was amazing. It was tart and the goat milk pastry cream, tangy. If this was had earlier in the evening, it would have been even better but we were all getting stuffed by this point.

Tarta de Manzana

So, our one pitcher of sangria turned into two. Susan had a couple of beers and then I had to do something silly (but fun). I tried the Spanish porrón, which is a drinking vessel that is a lot like a watering can for your indoor plants. Some call it a wine bong and that’s pretty much what it is. A filling shaft, a belly, and a pouring spout. It’s meant to be used communally so the idea is to pour it into your mouth, extend your arm, still pouring and then bring it back. Well, all that is well and good except the bringing it back. That was kind of difficult. I was really the only one to pull it away from my face. I ended up with shandy (Estrella lager mixed with lemonade) all in my beard, up my nose, in my lap and so on. The table close to us was having a ball watching me.

Tim doing the Porrón

So, the night came to a close and we did a communal check divided three ways. We were all bracing for the worst because we didn’t hold back. It was a celebration, it was meant to be a blowout and we expected it to be really bad. Divided three ways, it came down to (pre-tip) about $118 per couple. I was expecting $120 per person with all that, but it wasn’t. The food was really reasonably priced and so very good. We were all in shock.

Michael took such good care of us, never letting our water glasses get empty, pouring the sangria when someone was low, choosing our food, expediting that food (with the help of his friends) and entertaining us. He also helped me keep track of what we were having on the giant menus I got to bring home.

I have dined in Paris, Amsterdam, Brussels, Bruges, London, Edinburgh, Walt Disney World, Costa Rica, Charlotte, Wilmington, and so on. I’ve been a few places. This was a Top FIVE dining experience for me. The food, the service, the ambiance, the experience. Five stars over here. I think we were all taken aback by the amazing time they provided for us.

#BeerDadsDoAsheville

I will say that I believe you should experience this restaurant in a larger group, say six or more people. I believe if you’re just two people your choices will be more limited because you’ll eat more at once and not spread it out. It’s a great time with your friends. It was a great time with mine! Memories we won’t soon forget. I told the assistant manager that.

Cúrate is located at 13 Biltmore Ave, in Asheville. Find more about them on their website and on Facebook. We are already talking about our next Beer Dads trip there and taking even more friends!