Carrabba’s Lunar Effects Wine Dinner

Last night, Stephanie and I had the pleasure of getting to attend a wine dinner with our dear friends, The Lowders, at Carrabba’s in Winston-Salem. It was a celebration of the 50th anniversary of the Apollo 11 launch. Of course, the moon landing was the goal of that mission and it was successful.

The best part was afterward when several of the diners including Stephanie and me, went out with the Astronomy Club and Proprietario of Carrabba’s WS, my friend Daniel Butner, to see extraplanetary and celestial wonders like Saturn, Jupiter (and several of its moons), and our Moon through some cool telescopes. And the kicker? The International Space Station passed by around 9:37 pm or so.

Calabrian Wings

Daniel, a repeat guest on our podcast, is a huge space buff and the fact that the whole of Carrabba’s (nationwide) was doing these dinners across the country was like a dream come true for him. “You mean I get to participate in two of my passions (the restaurant and space) at once?” he asked. Sign him up!

But, this is a food blog, so let’s talk about the dinner, shall we?

First Course: Calabrian Roasted Wings paired with Blue Moon Wheat.
Now, I know what you’re thinking. Wings? Beer? At Carrabba’s? Well, that question isn’t too far-fetched. I believe Daniel questioned it, too, but he, like everyone else, totally understood as soon as we tasted the wings. Baked and seasoned and then seasoned with spicy Italian Calabrian peppers. Served with a lovely gorgonzola sauce. I even ate the Calabrian pepper. It was hot but it was tolerable. Great starter. And, we got to keep the commemorative Apollo 11 50th-anniversary pilsner glasses from Blue Moon.

Mezzaluna Carrabba

Second Course: Mezzaluna Carrabba paired with Rocca Delle Macie Moonlite (white blend). 
Mezzaluna translates to “middle-moon” or “half-moon.” These were half-moon shaped ravioli stuffed with chicken, spinach, Ricotta and Romano cheeses and tossed in Alfredo sauce. It was then topped with wood-grilled chicken, stuffed mushrooms and peas. I loved the mezzaluna ravioli.

Pollo Sorrento

Third Course: Pollo Sorrento paired with Alta Lina Pinot Noir.
Wood-grilled chicken stuffed with crispy eggplant, mozzarella and tomatoes then topped with their housemade Lombardo Marsala sauce. I wasn’t big on the Pinot Noir by itself but this dish made the wine POP! Daniel had sent me a picture of the prep of this dish with the eggplant and mozzarella getting ready to become the warming food blanket that it was. That sauce, that Lombardo Marsala sauce kicked this dish up about three notches. It was my favorite dish of the night.

Cinnamon Apple Crostata

Fourth Course: Cinnamon Apple Crostata paired with Saint M Riesling from Chateau Ste. Michelle.
Crispy cinnamon apple tart with a thin layer of hazelnut filling topped with caramel sauce and mint. A nice, mildly-sweet Riesling to go with the sweetness of the Crostata was a great end to a delicious wine dinner. At least as far as the food goes.

In addition to the stargazing and food, we were presented with a history of the US Space Program into the 70s and a brief talk on the recent Solar Eclipse that happened in 2017 and one that happened two weeks ago. One of the presenters from the Astronomy Club viewed the latest one from Brazil while on “business.” He shared a timelapse video of it. I have always been moderately interested in space stuff but this really made me think a lot about it. I was fascinated all night long.

They’re doing all this again next Tuesday, July 23. There are spaces available. You will not be disappointed. You can sign up by visiting HERE.

The Man Who Ate the Town Podcast Episode 113

Chef Antwan Hairston

In Episode #113 proudly recorded at The Lab at Industry Hill:

Tim and Ray talk about:

  • Spirits of Summer Festival
  • Tim does a chain, Carrabba’s Italian Restaurant
  • Tim does a food journalist tasting at Mac N Nelli’s
  • Tim talks Cowboy Brazilian Steakhouse
  • Tim starts the “Summer of Burgers” with Food Freaks, Mac N Nelli’s and Willows.
  • Food holidays and history.

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!

Spirits of Summer is Back!!

My favorite wine/food festival of the year, the only one that really matters as far as I’m concerned is here!

Tomorrow, Spirits of Summer, the festival that took Salute! and The Texas Pete Culinary Festival and paired them nicely, will be on Fourth Street in downtown Winston-Salem between Marshall and Spring streets from Noon until 6p. If you haven’t gotten your tix yet, well shame on you! You can get them for $25 but you have to go right now! (before 5pm Friday). If you wait until you get there, that’s okay, too, but the tix are then $30. Still, six hours of all the wine you can taste and food to purchase and the cool shops and bars along Fourth will be open. All that is hard to beat for $30.

It features the best music, food, wine and beer from the region. NC-based wineries and breweries will have tastings that you can then purchase if you like what you taste and local restaurants will be cooking up their goodies for you to purchase. Many local shops and bars along the street will be open and welcome you in for a respite from the heat as well as have things to see, do and purchase.

The big music stage will be set up outside of Foothills Brewing which will also host the after-party that happens, well, after the event around 9p.

The Lowes Foods Demo Tent will be highlighting chefs from WSNC all day. I am hosting two events one at 130p (Chef Richard Miller of Butcher and Bull) and the other at 230p (Chef Tony Dilisio of Dilisio’s one of our sponsors!).

To purchase your tix visit the Spirits of Summer website.

Come have a great time tomorrow. Eat. Drink. Be merry. But, as always, be responsible.

 

Les Secrets de Fromage Revealed

I had the distinct honor of attending the Winston-Salem Open yesterday with my good pal, Jim Young. However, our journey there was not for tennis. While that is thrilling, I am sure, for some people, I was there for one reason only. Cheese!

What do they have in common, cheese and tennis? I have no clue. However, being at an event like the WSO, and seeing the cheeses in the environment — all the pomp, circumstance, grandeur and so on — it made perfect sense. 

I have long said that cheese is nature’s perfect food. Yes, I understand that while things with cheese making happen naturally, it is really a man-made thing. You get the picture, though. So, when I received an invitation from the representatives of Cheeses of Europe to attend this expo of cheese, I couldn’t, and wouldn’t turn that offer down.

Jim and I were treated to the finest of French cow’s milk cheese and were guided by Richard Clarke of 15° Marketing who represents the Cheeses of Europe and is also an admitted, avid cheese connoisseur.

We tried the Emmental, which is a Swiss-style cheese that is mild and easy to eat, but it is savory as well. It was creamy. That was one thing that we found with most of these cheeses: creamy.

Mimolette

Brie

Next up was a strange and unique cheese to me, the Mimolette. The Mimolette is a bright orange cheese, at least this one was, which comes from the addition of the seasoning annatto. The taste was a flavor punch at first, pungent but pleasant and then hints of butterscotch and nuttiness came through.  This cheese was a 12-month aged cheese. The 24-month aged was banned by the USDA because the cheese mites could cause allergic reactions if consumed in large quantities. It surpassed the “mite-per-inch” rule. The 12-month, however, is perfectly fine and it is perfectly delicious. It was a bit denser in texture.

We then moved to the creamier brie styles of cheese. There were two brands of the regular brie and I wish I had written down (or had them write them down) the names. The first was good and creamy but the second was even creamier and it had hints of that “ammonia” that I actually like in brie cheeses. Do not read that and be turned off. The mold that is added to make that beautiful white rind is what causes that smell. As Richard, Jim and I talked about, the smellier the cheese, the more potent the flavor. The rind gave the cheese a good texture as well.

Triple-Crème Brie

After those “ordinary” brie we moved on to the Triple Crème Brie. Again, two different brands and each with its own qualities. The first was creamier and had a milder flavor. The one thing I did not care for was the bread they put the cheeses on. It is my understanding that they were given the bread. I think even they liked it better plain. In and reality, I like cheese on its own. I do not need a lot of pairings to make me happy. Then again, I do not turn down a good wine or beer when the opportunity arises. I believe of the two and possibly the entire selection, this was Jim’s favorite cheese.

Comté

The second Triple Crème was my favorite of the two. It was a little cakier and more pungent, which is how I like my brie. Again, the stronger the cheese the more flavor, at least by the general rule. I have come to really enjoy brie more and more. When I first tried it some 15 years ago, I could not get past that ammonia flavor but, I persevered and here we are and it is one of my favorite styles. I think that cheese would be great on a grilled cheese sandwich. Add some balsamic or even bourbon braised stonefruit and dark chocolate to it, put it on a nice Italian or French bread and grill it up. Now my mouth is watering.

Next up was the Comté. Comté is traditionally a little denser and is smoky or nutty. This that we tried had those qualities, but also a little fruity and silky in texture. I have always enjoyed comté cheese.

But, the best, in my opinion, was yet to come. I have to say bleu cheese is my favorite kind of cheese and that’s saying a lot as I really like all cheese, at least that I have tried. The Roquefort almost made my eyes roll back in my head it was so pungent and acidic, salty and tangy, dreamy and creamy. This stuff was everything a cheese lover could want in a cheese. There are not enough words in the English language to describe how delicious this cheese was. Again, it was better without the bread. The color was bright and the texture silky and crumbly. It fell all over the place as I was eating it. My evening was made right then.

Delicious Bleu

And, while not cheese, I have to say if you have never had Président® French butter, you’ve never had butter. It is like eating flavorful velvet and there is an ever-so-soft hit of nutty in there. That was on the table as well. Try it. Thank me later.

After the wonderful tasting tour, we sat down with Richard Clarke and had a nice conversation with him. I asked him about his history with cheese. “I think it was probably more happenstance, but my father used to bring home different things on Friday night and he and I enjoyed it together. That was our thing,” he said. “He would bring home some ‘stinky cheese’ and I would try those with him. I didn’t always like it but it was always fun to try things and spend time with him. There was one time he made a bleu cheese, diced onion and butter mixture and we put it on our steak. And, from that point on, I could never eat steak without it.”

Tim (me): “So that stinky cheese that you didn’t like so much, at the time, do you like them now?”
R: “Absolutely, I do. That’s the bleu cheese we talked about, and I eat it a lot.”
T: “What is your favorite kind of cheese?”
R: “I kind of like the hard, nutty, textured cheese like Parmesan, Comté, even the Mimolette. But, the Bleus are the ones that put me over the top.”

I asked him about the perfect cheese board with a wine pairing. He said, “If you’re going to a party and you really want to impress people, bring a bottle of rosé, bring a creamy cheese like a Triple Crème, bring a hard cheese like the Mimolette or Comté, and bring some bleu just to round out the flavors. Bring about 5 cheeses. Also, bring a little story about them.”

The cheeses that Richard promotes can be found in just about any major grocer’s cheese section. Richard is from New York, but is traveling with the US Open series and said he likes to visit the local grocery stores and check out their selections. The three that he mentioned by name were Harris Teeter, Publix, and Whole Foods, but I can guarantee you that most of the chains around town and including specialty shops and stores will have these cheeses. If not, Richard said to absolutely ask the cheesemonger about getting it for you.

Richard Clarke (Photo ©15°)

Jim asked about the public’s aversion to stinky cheese and Richard’s argument was spot on. As I mentioned earlier in this article, the stinkier the cheese the more flavorful the cheese, you just have to make it past the smell. He says, “with cheese, you want to see it, smell it, feel it. The smell of it is so important to how it tastes. A lot of people at our sampling today who say they don’t want to try it because it may smell a little bit. But, after I convince them to just try it, it becomes their favorite cheese.”

I mentioned in the interview that people are looking for something to “wow” them and while the tamer cheeses are certainly delicious, you need the stronger aromatics of “stinky cheese” to get that “Wow Factor.” Richard agreed.

Richard asked how many times we have gone to a party and tried a cheese we had never had before and found that you really loved it? Well, because I am a “foodie” and a self-proclaimed “cheese lover,” that happens a good bit. Cheeses of Europe now have an amazing app that acts as an amazing resource for trying, tracking and pairing your favorite, or new favorite cheeses. You can get it for both iPhone and Android devices. I equate it to Untappd, except for cheese.

Richard and his crew did a phenomenal job at presenting one of my favorite things, cheese. They are quite knowledgeable and helpful when it comes to these creamy, pungent and yes, sometimes stinky treats. They will be in the USTA tent through this Saturday, August 25. So grab your tickets, talk with them about fromage (that is French for cheese) and enjoy some tennis. If you don’t make it out to that, download the app and start your own cheese journey. It is the cheesiest! Bon appétit! Oh, and tell them I sent you!

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 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!

The Man Who Ate the Town Podcast Episode 46

In Episode #46, proudly recorded from Test Pattern Studios:

  • Fiddlin’ Fish Brewery opens August 22. They will have a new Cuban food truck called Mojito Mobile Kitchen.
  • Village Juice to open 2nd location in Twin City Lofts building.
  • Tim judged the NC State Fair Wine Competition.
  • Food Holidays and History

Don’t forget my 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 39

Kelly Bone of Willows Bistro

In Episode #39, proudly recorded from Test Pattern Studios:

  • Kelly Bone of Willows Bistro is in to talk about the new drink menu at Willows.
  • Clair Calvin of The Porch to open a new modern Mexican restaurant in the Innovation Quarter.
  • The Honey Bee Shoppe had their soft opening this week.
  • Finnigan’s Wake continues its reconstruction and should reopen on June 29.
  • Sweet Potatoes has opened its new space; Miss Ora’s Kitchen yet to come.
  • Brand new state-of-the-art Lowe’s Foods to open this week in Kernersville.
  • Food Holidays and History.

Don’t forget my 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 37

In Episode #37, proudly recorded from Test Pattern Studios:

  • Mo Owen, Crystal Flores and Ryan Oberle are in to talk about the new Dogwood Hops & Crops.
  • Finnigans Wake is still down and reconstructing the inside of the bar/restaurant.
  • Chef Tim Grandinetti is looking for experienced and able Garde Manger/Saute Station and other kitchen spots for both Quanto Basta locations.
  • Tim & Stephanie went to Tijuana Flats. More to come about that.
  • Food Holidays and History.

Don’t forget my 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 36

In Episode #36, proudly recorded from Test Pattern Studios:

Don’t forget my 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!