The Man Who Ate the Town Podcast Episode 83

In Episode #83, proudly recorded at The Lab at Industry Hill:

The Tims talk about:

  • Le’Chateau Bakery opens in Sprague area
  • Providence Kitchen to hold soft openings this week.
  • The Tims try the Kettle Corn Oreo that listeners/readers voted on.
  • “Tequila Time with Tim (J).” The first week: “What is ‘Blanco/Silver’ Tequila?”
  • Food Holidays.

No poll this week.

Don’t forget our sponsors:

DiLisio’s Italian Family Restaurant Italian food like you’re sitting, eating in Naples. Wonderful Italian dishes from traditional spaghetti and lasagna to contemporary delights. Rich, flavorful sauces, a variety of pasta options, seafood, meat and more. Just south of Downtown and Business 40 (SOB40).

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 82

Warm butter lobster roll from Rabia’s in Boston

In Episode #82, proudly recorded at The Lab at Industry Hill:

The Tims talk about:

  • Chef Travis Myers named Chef of the Year by the NCRLA
  • Mary’s Gourmet Diner updates hours and a new menu coming September 17.
  • Tim and Stephanie visit Boston.
  • Food Holidays.

No poll this week.

Don’t forget our sponsors:

DiLisio’s Italian Family Restaurant Italian food like you’re sitting, eating in Naples. Wonderful Italian dishes from traditional spaghetti and lasagna to contemporary delights. Rich, flavorful sauces, a variety of pasta options, seafood, meat and more. Just south of Downtown and Business 40 (SOB40).

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 80

In Episode #80, proudly recorded at The Lab at Industry Hill:

We welcome Tim Johnson (that’s right, “The Tims”) to the show as new co-host until Kelly is able to get back to us. The Tims talk about:

  • King’s Crab Shack and Oyster Bar opens its second location today.
  • Tim and Stephanie visit Mozzarella Fellas.
  • Food Holidays.

No poll this week.

Don’t forget our sponsors:

DiLisio’s Italian Family Restaurant Italian food like you’re sitting, eating in Naples. Wonderful Italian dishes from traditional spaghetti and lasagna to contemporary delights. Rich, flavorful sauces, a variety of pasta options, seafood, meat and more. Just south of Downtown and Business 40 (SOB40).

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!

Pho Hien Vuong Aboard the Triad Touring Tasters Express

Scallops at Willows Bistro

I wrote on Monday that Stephanie and I would be going on a little journey and that I would write about it this week. Today is that day.

We started out at our home base, Willows Bistro, and met up with Mary Lacklen and Deanna Watson, both from Triad Local First and Triad Touring Tasters. We had a fantastic appetizer of scallops with roasted red peppers and oddly enough, lima beans. Stephanie even ate the lima beans, which isn’t something she usually does. And, we also were treated to a lovely beverage of our choice and we both chose the sangrias because they are the best in town.

After the warm-up, we jumped on a beautiful bus with horseshoed seats, lights and a great stereo system. It looked new. The bus was provided by Matt Logan, Inc. and I — The Man Who Ate the Town — recommend them for your business transfers or “party bus” situations.

Group photo @Mary Lacklen

The bus took us to Greensboro to Pho Hien Vuong where we met co-owner Trang Trinh (she along with her brother, Ben own this lovely culinary palace) and several friends and fans of the Triad Touring Tasters. Pho Hien Vuong has been around for a while and has become a favorite among Greensboro diners as well as Winston-Salemites willing to cross the dreaded “Sandy Ridge Line” to get their Pho “eat on.” I can see why it has become so popular.

Trang made sure we were comfortable and took wonderful care of us.

Appetizers from Pho Hien Vuong

The tasting adventure included a round of appetizers featuring “The Appetizer Tray” including a few different styles of wings like Spicy Buffalo and Thai Style Basil, fried and fresh spring rolls, shrimp rolls and fried tofu. I had never had tofu and I tried it. I don’t really care for it but Stephanie does and she said it was good. So, if you’re into tofu, absolutely this is a great place to get it. But, the introduction wasn’t finished there. The rest of the appetizers were delicious. I’m a sucker for peanut sauce and the sauce at Pho Hien Vuong was very good.

We all got what Stephanie and I thought were full bowls of their meatball Pho. Turns out this was a smaller portion than the full bowl. The Pho alone could have been a full meal. Most of the dinner guests had to get to go boxes at the end of the evening. The Pho was so deep in flavor with a cinnamony broth that wasn’t too thick but it wasn’t watery, either. The meatballs were flavorful and seasoned and the clear noodles were so tender. The onions and scallions were a magic touch. This was so good. I am craving more as I type this.

Pad Thai with Seafood

But, wait, there’s more!

Caramelized Chicken w/Ginger

Then came the entrees. Stephanie ordered the Caramelized Chicken with Ginger. This is boneless dark meat chicken slowly simmered in traditional Vietnamese caramel sauce. Pho Hien Vuong uses white meat chicken almost exclusively. The only exception is this dish which uses dark meat. It’s cooked in a caramel sauce and you should know that Vietnamese caramel sauce isn’t the same as American dessert caramel. It’s still a little sweet but is known more for its smokey flavor. The dish was really good.

I was going to order something else, but Trang talked me out of it only because it wasn’t “Thai” but “Hawaiian” and I wanted to try more Asian-style. So, instead, I ordered the Veggie Pad Thai and added seafood to it. This pad thai featured stir-fried noodles with sprouts, scallions, and eggs. Now, I didn’t find a lot of sprouts in mine, which is okay. But, the flavors were slightly salty, sweet, sour and slightly spicy. Topped with ground peanuts added that nutty flavor that I think Thai food should have. Someone asked me about it and I said it was “fantastic.” They said they most they figure from pad thai is that it’s “good” but “fantastic?” I ate all of it, even after all the apps and Pho.

Sticky Rice & Banana

For dessert, we had a sticky rice with banana pudding. Sweet and sticky, just how it was supposed to be. It was in a banana leaf “bowl.”

We were at Pho Hien Vuong on a tour, but we will definitely go back again. The staff was polite and friendly. The ownership was amazing. The company vibrant and fun. And, they had real chopsticks, not bamboo sticks that leave splinters in your mouth.

Triad Touring Tasters (TTT) is part of the Triad Local First concept. The folks in Greensboro don’t want to come to Winston-Salem. Winston-Salemites don’t travel to High Point. Asheboro folks don’t travel far to eat. At least that’s what the overall consensus is. TTT is hoping to at least blur that “Sandy Ridge Line” if not eliminate it altogether. To be clear, the Sandy Ridge Line isn’t just between Winston-Salem and Greensboro, it’s the imaginary magnet that repels all the other culinary magnets in the Piedmont/Triad area.

Winston-Salem talks about having such a great culinary scene, and I agree with “them.” But, our idea of “ethnic” food is Mexican, Italian and “Asian Fusion.” I love all that, but it’s overdone. There are a few places here that have Pho but, it’s not very exciting. Greensboro has a reputation for having a lot of ethnic options but their overall culinary scene is lacking. That may be a myth, it may be a fact. But, we each need to meet one another in the middle while meeting each other on our own turf when it comes to our culinary scenes. We have a lot to learn from each other and what better way to do that than actually get out and try it.

I get it, I don’t feel like driving to Greensboro, High Point and especially not Asheboro to eat, have an adult beverage or two and then have to drive back. But, I don’t mind when there are others with me and we are having good conversations and none of us have to concentrate on the road or worry about getting pulled for intoxicated driving. That’s where TTT comes in.

For one price, you get your gathering location apps and/or beverages and then you transfer via a bus to a place in another city where you’ll try something different than where you started. Your alcoholic beverages are generally extra. There may be other charges but you’ll be informed of those ahead of time. The idea is to introduce the residents of one place to the culinary scenes that surround them that they may never have known about.

So, I’m glad that my first foray into this experience tour was to Pho Hien Vuong because I know this is a place that I can actually frequent when I decide to cross the SRL. Why? Because it is amazing. And, Stephanie works in Greensboro, so she can go there when she wants.

Triad Local First is a non-profit membership organization based in Greensboro, North Carolina, with over 360 members – retail shops, real estate agents, insurance brokers, marketing and advertising firms, accountants, dentists, restaurants, farmers, breweries, and more.

The Mission of Triad Local First, a network of locally owned and independent businesses in North Carolina’s Triad, is to share a commitment to building a strong local economy and a vibrant, unique community.

Pho Hien Vuong is located at 4109 Spring Garden Street in Greensboro.

Willows Bistro is located at 300 S Liberty Street in Winston-Salem.

The Triad Touring Tasters Express

Tonight, Stephanie and I will be riding on the TTT Express from Willows Bistro to Pho Hien Vuong in Greensboro. 

TTT, while partly associated with Triad Local First, this isn’t necessarily affiliated with that. According to Mary Lacklen, “Our mission is to bring people out of their ‘bubble; and explore what our vibrant community has to offer in the food and beverage world.  We are very fortunate to have the use (at this time) of the bus to transport folks back and forth.  We would like to see Greensboro, HP, WS, and Asheboro restaurants and more collaborate more to promote all things local, share resources and promote the farmers.”

The invite for the event states: Triad Touring Tasters, or the “Triple T Express” is taking off to transport curious food lovers and their friends from Winston-Salem to Greensboro on Monday, July 23rd, beginning with a beverage at 6:00 pm at Willows Bistro, 300 S Liberty St, Suite 125 in Winston-Salem. We will board the bus at 6:30 pm and head out for an amazing dinner! Our destination is Pho Hien Vuong, at 4109 Spring Garden St in Greensboro. Serving Southeastern Vietnamese and Thai dishes made with the freshest ingredients and native spices, diners will enjoy their famous Pho and sample some of the delicious appetizers. All diners will be able to order off of the menu so we can accommodate everyone’s dietary needs. After dinner, a traditional Vietnamese dessert will be served.

This is the first of these that I’ve been on so I’m not sure what to expect. But you can be sure there will be pictures as I’m charging my phone, now.

Stay tuned!

Biscuitville’s 2018 Bake-Off Championship

Two weeks ago, I was privileged to attend the Biscuitville 2018 Bake-Off Championship Finals (for Management) at Biscuitville’s headquarters.

©Biscuitville

Now, when I’ve thought of biscuits in the past, I didn’t think of anything exciting or outstanding or really even interesting. Before I got into the “food blogging” business, I didn’t think about biscuits at all, really. But, now that I’m fascinated with food and the food process (not to be confused with processed food), I totally rethink everything food. Even down to basics.

I was invited down and there and enjoyed watching the management finalists do their thing. I know what you’re thinking. Biscuits are flour, shortening, and milk, right? Yes, this is true. But, in that room, where we were all watching a big screen connected to a webcam that was showing us everything going on in this kitchen, all eyes were glued to the “action” happening.

It truly was fascinating.

So, what was going on, here, you may ask? You see, Biscuitville has “certified biscuit makers.” This means that biscuit that you get at Biscuitville isn’t made from any ol’ joe. It’s made from people with extensive training and, well, certification. From what I understand it’s a bit of a rigorous process that takes time and dedication. You don’t just get up to the counter and start making biscuits. And, once a year the company holds a bake-off competition, both with regular employees and with management which includes shift leaders and “operators,” which is Biscuitville’s name for the managers of their restaurants.

The science behind the making of these biscuits kind of goes unnoticed until you realize that they’re all doing it the same way and that the techniques are all identical. But, each person does add their own little twists and flair. It was interesting to watch all the contestants watching the others closely. They’re all friends and were cheering each other on, but it was played off as “ribbing.” They were supportive of each other but each wanted to win.

Contestant Amie Cook on the screen we observed from

There were six entrants and to watch them set up the station to their preferred, personal, comfortable workflow status was actually very interesting. While they were all doing the same thing, some put their sifter in a different spot or placed their shortening in a little corner that made them comfortable. Then, we watched them measure their flour (the timer started with the flour hit the scale), add the shortening, mix the two before adding the milk, all the way to flouring the work surface and rolling out the dough, it was truly a spectacle. Again, each identical but each different in their own ways. Then the contestants that were observing from the meeting room would count how many biscuit discs were cut out from the dough, then reworked and then recut until all but a small ball of dough was left.

“She got 22 on that first cut, wow!” I heard.

Claps and applause were given after each contestant came from the kitchen, so yes it is a competition but there was plenty of professional courtesy going on.

What were the stakes, you may ask? Well, first there’s bragging rights. These biscuit makers take this really seriously. The contestant, along with the restaurant they’re representing gets to say, “look we did this!” It also lets the customer know their “home store’s” biscuit makers are top notch.

Another thing is the prestige. Biscuitville makes sure that their certified biscuit makers are recognized, even if they don’t win the competition.

And, there’s money. The winner gets cash money. I won’t say how much but it’s substantial. Actually, being as this was the finals, each of the contestants was already winners. They had won the semifinals to reach this spot and each finalist also got cash prizes just for getting through to this round.

Winner, Maria Cabrera with Tim

The winner was Maria Cabrera who just became a US citizen a few months before and also was starting her vacation on that day. She was rated on speed, efficiency and who got closest to the “ideal biscuit,” which included, height, weight, a flat bottom and a ridged top. The flavor should speak for itself, as the same ingredients go into each, but the biscuit itself was the grading standard. This was Maria’s first time participating in the competition at all. According to her bio, she has been a part of the Biscuitville FRESH SOUTHERN® family since 2013. Starting as a Shift Manager in Mebane, she later transferred to Maple Avenue where she became an Assistant Manager. Maria then continued in that role at Alamance Road for almost a year before becoming Operator there. She says that Michael, her husband of 16 years, and their three children are what brought her to Biscuitville. Her family keeps her motivated, and there’s nothing she enjoys more than seeing happy customers and motivating people to their full potential.

Second place was Amie Cook. Amie is the operator of the Riverside Road in Danville restaurant (past Management Champion in 2011 and 2012; finalist in 2016, 2017).

Third place was James Cline.  James is the operator of the West Market Street in Greensboro restaurant (past Management finalist in 2017).

The other three contestants were: Ruben Negron, the operator at the Walkertown restaurant. This was his first year as a finalist.

Velma Hailey, the operator of the Aberdeen restaurant and past Management finalist in 2009, 2010, 2015, 2016, 2017.

Heather Mabe, the operator of the English Road restaurant in High Point restaurant and this was her first year as a finalist.

I have to say that what impressed me the most was the passion by with all of the contestants showed in their skills. It’s not just biscuit making to them. It’s a way of life and I don’t feel that any of that is too cliche. They poured their soul into making those biscuits, not just the ingredients. They busted their tails to get there and they take their jobs seriously. Even beyond the competition, the finalists want, collectively, for your Biscuitville experience to be a remarkable experience.

I apologize for not taking pictures of the actual event (other than to show what our perspective was), but while I was given an opportunity to glance into this remarkable event, I am going to leave some things to the imagination. You can watch the biscuits being made at your local Bicuitville.

I appreciate the opportunity to be able to observe and talk about it on this blog (and the podcast this week). Thank you, Kelly, at Biscuitville and Scott, Steve and Rebecca at Capture.

The Man Who Ate the Town Podcast Episode 78

In Episode #78, proudly recorded at The Lab at Industry Hill:

Tim flies solo.

  • First Street Draught House Closing July 14.
  • Washington Perk Southside gets a new name.
  • Tim talks about watching Biscuitville’s 2018 Certified Biscuit Makers Bake-Off Finals.
  • Food Holidays.

No poll this week.

Don’t forget our sponsors:

DiLisio’s Italian Family Restaurant Italian food like you’re sitting, eating in Naples. Wonderful Italian dishes from traditional spaghetti and lasagna to contemporary delights. Rich, flavorful sauces, a variety of pasta options, seafood, meat and more. Just south of Downtown and Business 40 (SOB40).

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 76

In Episode #76, proudly recorded at Test Pattern Studios:

  • Mystic Golden changing locations.
  • Burke St. Pizza and Quiet Pint owner to open new “fried food” takeout location.
  • Incendiary Brewing Company announces grand opening.
  • Listeners’ Mailbag (sort of).
  • Food Holidays.

Take our poll for this week!

survey services

Don’t forget our sponsors:

DiLisio’s Italian Family Restaurant Italian food like you’re sitting, eating in Naples. Wonderful Italian dishes from traditional spaghetti and lasagna to contemporary delights. Rich, flavorful sauces, a variety of pasta options, seafood, meat and more. Just south of Downtown and Business 40 (SOB40).

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 74

Chef Jay Pierce (©Triad City Beat)

In Episode #74, proudly recorded at Test Pattern Studios:

  • Chef Jay Pierce is the new executive chef at Mozelle’s.
  • Texas Pete Spirits of Summer is this weekend, June 2.
  • Chef Travis Myers to host Chef Cynthia Graubart in a Sunday Supper on June 10.
  • Dave and Buster’s coming to Hanes Mall
  • Zesto Burgers and Ice Cream opens in East Winston.
  • Food Holidays.

Don’t forget our sponsors:

DiLisio’s Italian Family Restaurant Italian food like you’re sitting, eating in Naples. Wonderful Italian dishes from traditional spaghetti and lasagna to contemporary delights. Rich, flavorful sauces, a variety of pasta options, seafood, meat and more. Just south of Downtown and Business 40 (SOB40).

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 72

In Episode #72, proudly recorded at Test Pattern Studios:

Kelly and Tim talk about:

  • We have a new sponsor! DiLisio’s Italian Restaurant. Hear us rant and rave!
  • Today is Hope Du Jour around WSNC.
  • Josh Trusler announces Shakunin Ramen popup at Roots.
  • O’Brien’s Deli Downtown closes.
  • Subway on Fourth closes.
  • Social Southern Kitchen & Cocktails to open.
  • Incendiary Brewing to open.
  • Food Holidays.

Don’t forget our sponsors:

DiLisio’s Italian Family Restaurant Italian food like you’re sitting, eating in Naples. Wonderful Italian dishes from traditional spaghetti and lasagna to contemporary delights. Rich, flavorful sauces, a variety of pasta options, seafood, meat and more. Just south of Downtown and Business 40 (SOB40).

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!