Bradford Family Watermelon Tasting Menu is Oh So Sweet

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Chef Travis Myers, Nat Bradford, Chef Brent Andruzzi and the star of the show, the Bradford Watermelon

This past Sunday, Stephanie and I were invited to Willow’s Bistro to be part of (and to document via video) the Bradford Family Watermelon tasting event. Bradford Watermelons are an heirloom watermelon that has a lineage of around 170 years or so. The were once thought to be extinct but, according to Nat Bradford, they’re reintroducing the lovely melons to chefs, restaurants and foodie folk everywhere. I’ve always just been passive about watermelon; just had it if it was there, not really indulging for myself. Why?

Watermelon has just always been something that is messy (I don’t like messy food, at least when it makes a mess on me) with minimal flavor and you have to spit out a lot of seeds. I never minded that part if I was outside, I spit for distance. Let me tell you, though, there was nothing plain about this watermelon. It was very juicy, not messy, and very sweet and flavorful with a great color and not an abundance of seeds. Chef Travis Myers made sure to let us know they didn’t allow any salt on the table, it wasn’t needed. You could actually eat the rind, too. They’re related to cucumbers and for that, I think a little salt would have been good, but for the flesh of the melon, not salt.

2016-09-18-18-12-57Bradford Watermelons aren’t just about the melons, however. They have molasses, okra, toasted watermelon seed oil (that was some fine smelling and tasting stuff), ground nuts and so on. A plethora of food offerings. I couldn’t really hear much about what Nat was saying about the ground nuts, the music was a bit loud on our end, but Mr. Carroll Leggett said they reminded him of a cross between a turnip and yucca plant. I can see that, although, admittedly, I have limited exposure to either.

When we first arrived, Kelly, the fantastic bar keeper served us delicious cocktails of watermelon juice (from Bradford, of course) and Topo gin with purple basil and grated ginger. It was sweet but not too. The gin leveled that out nicely. It was bright pink and very drinkable.

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Bradford Watermelon

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Pickled watermelon rind and fresh okra

Nat Bradford then demonstrated the proper way to slice a watermelon, which one may think is rudimentary but there is a wrong way to do it. It’s all about the grain. Don’t go against the grain. Each melon has chambers, 5 of them, that you should cut along the chamber wall and always into wedges, then cut perpendicular to the wedge to create slices. Why that much thought? You’re not cutting into the seeds that way; you’re grazing the seeds and making a smoother cut. Science is great, n’est-ce pas? He then passed those wedge slices around for us to try. The best I’ve ever had, I’d say. With the wedge slices they also passed around pickled rinds made from a Bradford watermelon and fresh okra grown on the family farm. Stephanie told me that she wanted my okra if I didn’t like it. I didn’t, but she 2016-09-18-20-08-32loved it. So, it’s still a win. That was the warm up, the real courses then started.

First Course: Compressed Bradford watermelon with Tajín, micro cilantro from Fair Share Farm, ginger from Shore Farms Organics and Olinda Olives olive oil. This little morsel packed a punch. The Tajín, which is a seasoning powder made of chilies, lime juice and sea salt makes this baby pop! Overall, it’s bright and flavorful goodness packed into a 1″ cube. Delicious.

Second Course: Molasses haystack potatoes with Bradford’s light molasses, Fair Share Farm’s micro saltwort and Sea Love Sea Salt, with a load of Calavander cheese sprinkled all over it. Willow’s used to have molasses fries on the menu but it was hard for them to 2016-09-18-20-09-35keep the molasses in stock because the fries were a hit and Bradford can only make so much molasses at a time. I love the Calavander cheese, it’s tangy and light. It makes the molasses sweeter, at least to me. You can never go wrong with Sea Love Sea Salt, either. To hear Chef Travis tell the over-exaggerated story of how they extract the sea salt is always fun. He has it down, though. I like the haystacks over the sweet potato fries that Willows used to serve. I’m not a big fan of sweet potatoes or sweet potato fries.

Third Course: Bradford watermelon and seared ahi tuna with Bradford toasted watermelon seed oil, Bradford crispy okra, shungiku (an Asian green) from Fair Share Farm, garlic flower from Plum Granny Farm, rosé gastrique and Sea Love Sea Salt smoked salt. I think this was my favorite dish? Why? Because 2016-09-18-20-10-44there there was animal flesh on it. I love ahi tuna as it is and to have it next to the Bradford watermelon, well, it was heavenly. The okra seemed to be baby and it was crispy. There was a great seasoning on the tuna, too. The toasted seed oil gave a slightly roasted/smokey flavor to the whole dish and the melding of the sweet, savory and smokey flavors was enough to make me audibly say “mmmmm.”

Fourth Course: Bradford groundnut slivers, Goat Lady Dairy whipped cheese, Gnomestead Hollow crispy lion’s mane mushroom, crispy prosciutto, Harmony Ridge Farms sun gold tomatoes and tomato water with Fair Share Farm micro beets. The prosciutto was extra crispy and fell apart at the touch. The groundnut slivers were firm and sliced extra thin. I adore Goat Lady Dairy’s cheese products; 2016-09-18-20-12-01everything I’ve had is fantastic and tangy. I’m not much on mushrooms but Gnomestead’s wares are always spot on and they’re pretty. I enjoyed the sun gold tomatoes, too. They’re sweet and acidic and compliments the cheese perfectly. I know I’ve mentioned how much I love good microgreens and this is certainly it.

Fifth Course: Bradford okra and pickled rind syrup, Fair Share Farm collards and pot likker (pot liquor, the liquid leftover from cooking collards), Heritage Cheshire pork rind and Plum Granny Farm garlic ash. I love the things that Chef Travis does with pork skin. Be it cracklin’ or rinds, he always does it right with them. The pot likker makes it a little soft in this case and, while they already do, it makes them melt directly in your mouth. I ate the okra in this dish and I have really grown to love collards. These 2016-09-18-20-13-08were perfectly wilted and cooked, still retained all their flavor and created a wonderful jus. Good seasoning from the garlic ash made the dish delicious.

What I noticed about all the dishes was the vibrancy of the colors, the pinkish red watermelon, the emerald green okra, the deep green of the collards, the deep red of the tuna, the brilliant yellow and orange of the sun gold tomatoes. Each held their own merits on their own, but Chef Travis and his Chef de Cuisine, Chef Brent Andruzzi, made spectacularly large dishes in such remarkably smaller packages. I love what Chef Travis does in the kitchen and that’s why I call him “Wonderboy.” Taking a food like watermelon and turning it into these works of art, that’s talent.

There was a star-studded audience for this event, as well. Mary Haglund of Mary’s Gourmet Diner, Jennifer Smith, owner of Mozelle’s Southern Bistro, Curtis Hackaday, head chef of 1703 Restaurant, Margaret Norfleet Neff, Mary Lacklin of Triad Local First, Michael Hastings of the Winston-Salem Journal hosted and the list goes on. 2016-09-18-18-27-12

You can find more about Bradford Watermelons by visiting their website (HERE). Click on the links to any of the vendors mentioned above and try their products, you won’t be disappointed. Willow’s Bistro is located at 300 S Liberty St, Suite 100 in Winston-Salem.

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