The Man Who Ate the Town Podcast Episode 84

©Sweet Aromaz

In Episode #84, proudly recorded at The Lab at Industry Hill:

Tim B flies solo and talks about:

  • Sweet Aromaz moves into the old Atelier on Trade Space.
  • Tim & Stephanie ate at Providence Kitchen at BB&T.
  • Tim & Stephanie ate at Honky Tonk Smokehouse and Tim talks about the blog post that was published for the tasting.
  • 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!

Honky Tonk Smokehouse: Strumming the Right Chord

Stephanie and I were invited to visit Honky Tonk Smokehouse to try their offerings and report to our readers (and listeners). I will say that we were very pleasantly surprised at what we found.

I actually had never heard of them before they reached out to me. I will honestly recommend folks give it a try and push that point from now on. They are located at 145 Jonestown Road in Winston-Salem. The location had been home to B&D’s BBQ and another barbecue restaurant before now-owners Sam and Susan Platt bought the restaurant and turned it into what it is today. The older restaurants were take-out only and from what I knew only had a so-so reputation as far as barbecue goes. But, the Platts have done some great things.

Honky Tonk Smokehouse Dining Room

Let’s focus for a second on the fact that we live in one of the areas of the country known for “barbecue.” In this state, while there are several unique styles, they usually fall into two categories: “Eastern” and “Lexington.” Eastern is more of a vinegar-based liquid where Lexington is tomatoed up and is a bit thicker. Personally, I prefer the Eastern style, but I do love me some Lexington as well. There are people in this town who say they are “barbecue fans” or they “love barbecue.” However, those folks will only go to one restaurant and deem it “the best.” These same folks have a propensity to not visit anything new. And, yet, they still call themselves “barbecue fans.” What they mean is that they’re “Brand X fans,” not fans of barbecue. They are closed-minded and that’s fine; not a bad thing. It just means they’re missing out on the other facilities that this area has to offer. This is the case here at Honky Tonk Smokehouse, I feel.

Let’s also get something straight, this isn’t rocket surgery. There is an art to barbecue and I will never say it isn’t tough, but it really doesn’t open to a lot of experimentation. So, when some say they’re fans of this place or that place, it is because most places do one thing and they do it well. I don’t mean they only serve pulled or chopped pork or may serve chicken or a hot dog or whatever. I mean, it’s barbecue. Now, on the converse of this, we will have to agree that familiarity can be a glorious thing. That’s where we get “comfort food” from, right?

The Parade of Sides

At Honky Tonk Smokehouse, they have all the comforts down pat. They don’t necessarily do “chopped” sandwiches as they serve at many of the area’s BBQ restaurants. That’s not saying they won’t do it, it’s just not what they do. What they do do is take regional and national staples and offer it their way; the delicious way, and yes, that does include BBQ sandwiches, just not chopped. Sam Platt hand-rubs the meats with a proprietary blend of spices, long-rests them and slow-cooks them over a hickory fire. That’s traditional, right? No rules broken, no dissenters complaining. Some of their meat offerings are baby back ribs, turkey, chicken, chicken wings, brisket, pulled pork, and smoked sausage. They also offer a wide variety of veggies and sides. All the items are made in-house.

Stephanie and I were treated to a full complement of delicious offerings both in the meat and sides department.

We had white meat chicken, baby back ribs, brisket, turkey, pulled pork, green beans, hush puppies, jalapeño-baked beans, “honky tonk taters,” mac-n-cheese, collard greens, cole slaw, and a broccoli salad that was a special “side of the month.”

To appease the good graces of my lovely wife, we started with the veggies first, each taking just a bit at a time of the same thing to compare notes to see what we tasted and if we liked it or not. We started with the broccoli salad. It was crisp, sweet and creamy with craisins which gave it a bright fruity taste, as well. Sam said they had partnered with Little Black Dressing (made locally, served broadly) which is the dressing that helps make this dish what it is. This is only for September and in October they will have another month-long surprise for you.

Baby Back Ribs

The green beans were hearty and savory. That surprised me, but I really liked it. They weren’t mushy as some can be and still had a bit of snap. I really enjoyed the green beans as did Stephanie. We both remarked about enjoying them.

The hush puppies weren’t every spiced or overly fried. They had a great flavor and it was subtle. That enabled them to be the perfect accompaniment to the selection of sauces that Honky Tonk Smokehouse has available (but more on that later). Crispy and good. They way hush puppies should be, I think.

The jalapeño-baked beans were dark and rich and the pepper wasn’t too spicy. It really just added a little kick that broke from traditional baked beans. You still got the brown sugar sweetness and the pepper helped to offset that a bit. I really enjoyed them. Stephanie who has a well-documented aversion to beans outside of black beans and green beans also enjoyed them and that was a big win for Honky Tonk Smokehouse’s recipe!

The “honky-tonk taters” were boiled red/new potatoes that were seasoned, buttered and filling. I don’t really know what to say other than they were good. I eat potatoes but they’re not my favorite thing, but I did enjoy them.

The mac-n-cheese was cheesy, creamy, thick and not overly baked. Sometimes mac-n-cheese can be too crusty and that makes the top cheese taste kind of tinny and this wasn’t like that. Again, I emphasize the thick part (I love that). Stephanie is a big mac-n-cheese fan and enjoyed these as well.

White Meat Chicken

The collards, as one would probably want, were a bit bitter, fatty and wilted but still firm. They had a great deep green color and were vinegarish-tart, which I love about collards. I never liked collards (or greens of any kind) until I was much older and now, it’s one of the things I seek out. These were good. Earthy, pungent and slightly salty.

The coleslaw reminded me of my mother’s coleslaw, minus the carrots. My mom used to put shredded carrots in hers. But, it’s fine granules and not long thick pieces of cabbage. I like that. This is a barbecue restaurant, right? That’s what goes on barbecue in this area (and yes, they do have a BBQ slaw as well). It was sweet and creamy. Again, Stephanie, who has never liked coleslaw remarked about how much she enjoyed this. Great stuff, this. But, you didn’t read this blog to hear about sides, did you? I didn’t go for the sides, so let’s talk about the star attractions.

Brisket

We started with the baby back ribs. At first glance, I thought they were going to be dry because the rub was so firm and I noticed they weren’t doused in sauce. Well, I was wrong. The meat was plentiful, it was moist and tender. I don’t like my food all over my hands so I eat with a fork and knife when I eat ribs and I didn’t have to fight this rib at all. It literally fell right off the bone. I tried it plain, with their honey chipotle glaze, and with their brown sugar glaze. The rub wasn’t overpowering but certainly enhanced the meat.

The white meat chicken had a small wing attached and that literally fell apart while eating it. It tasted so good. The breast was tender and still juicy which sometimes is difficult with white meat. The rub on it was delicious as well. We tried this with the sweet apple glaze. We tried all the meats plain before putting sauce on them to know what they each tasted like. The chicken and ribs each have their own special rub and then they are smoked. The turkey is brined and then smoked. Speaking of the turkey!

Turkey with Sweet Apple Glaze

I don’t usually get excited about turkey, even at Thanksgiving. It’s just a lackluster bird in my opinion. However, I will say that the turkey was my absolute favorite item that I tasted. It was coated in a bit of the sweet apple glaze, too. The flavor was smoky and sweet. The slices were thick and tender. Whether it was plain (with the glaze), or embellishing the turkey with more of the sweet apple glaze, the brown sugar glaze or the honey chipotle, it was delicious all the way around.

We tried the brisket next. The spicy rub created a crust and the meat fell apart as we tried to pick it up. It was so good. Not at all dry, either; very moist. Stephanie said that the brisket was her absolute favorite and we both agreed that while it was great plain, we really enjoyed the brown sugar glaze on it. Thick, meaty, sweet.

Finally, we had the pulled pork. I realized with this as with most of the other meats (except the turkey), that Sam and Susan don’t pre-sauce their meat. That’s brilliant. I know a lot of BBQ restaurants have their “sauce” that they put on the pork/beef when they serve it, but not at Honky Tonk Smokehouse. Their meats are sauceless and you are free to dress them as you like, not as someone else likes. The pulled pork was smoky and tender. I tried it with their “original” sauce which is a Memphis-style sauce that they make in-house, as well as the brown sugar glaze and the honey chipotle glaze. I could pictures that as a sandwich. Again, pulled, not chopped.

Pulled Pork

I believe Honky Tonk Smokehouse has a fantastic thing going on. They offer styles not only in the “Lexington-” style but have an Eastern dip, their ribs are kind of Kansas City-style and the brisket is definitely Texas-style. They’re touching the standards and they’re making them right. The flavors from the food and the touches the sauces bring, there are plenty of mouth-watering options at Honky Tonk Smokehouse. Their dining room is open and inviting. Don’t forget $.50 wing night Tuesdays from 5-8pm. And Wednesday night is Brisket Taco night. They also offer catering services, as well.

Again, I know that barbecue can be boring but it doesn’t have to be. This isn’t. It’s nothing flashy, though and it isn’t supposed to be. The Platts aren’t trying to dazzle you. They are trying to satisfy you with good food and a great food experience. I believe their location is good but not a lot of people know they’re there. It’s kind of off the road and unless you are coming from Country Club Road toward US421, you may miss it, but then again, you’ll be on the other side of the road. There are several other restaurants in this shopping center and if you stop for those, you can certainly stop for Honky Tonk Smokehouse. I’m putting it at the top of my list of recommendations. Is it my favorite BBQ restaurant? I can’t say, but I know it is right up there. I am a fan of barbecue and this is one darned fine place to get it. You won’t be sorry. Tell them that I sent you!!!

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!

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 81

In Episode #81, proudly recorded at The Lab at Industry Hill:

The Tims talk about:

  • Atelier on Trade closes “Forever.”
  • Canteen Market & Bistro opens today
  • Tim and Stephanie visit Penny Path Café & Crêpe Shop.
  • 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 Goes to Mozzarella Fellas

Last week, Stephanie and I were invited to Mozzarella Fellas to taste their fare. 

The location is spacey with a comfortable atmosphere. There’s a to-go bar up front where you can watch all the magic happen and then the rest of the dining room has some cool embellishments like sparkly cubes in mason jars dangling from the ceiling. It was nice. The servers were all friendly.

We were told that we were getting a large sampling of their food to give us an idea of what MF was all about.

The first things that came out were the “Fellas Mozzarella” and “Cauliflower Bites.” The Fellas Mozzarella is basically their house-made deep-fried house mozzarella. It was pressed and compact and crunchy, but the cheese inside was gooey. Great seasoning and taste. It was served with their house-made marinara sauce.

Fellas Mozzarella

The Cauliflower Bites came to us (and are on the menu as such) in both buffalo and bbq flavors. I was kind of skeptical when a friend of mine told me about them but, wow. They way they do them, which I assume is grinding them up and pressing them and then frying them and tossing them in sauce, makes these babies taste just like boneless chicken wings or bites. It was amazing how much they really were chicken-like. But, Stephanie was happy that I was eating plants and I was happy that they didn’t taste like cauliflower. You may get a hint of cauliflower here and there and that’s fine. I don’t mind cauliflower, it’s just not my favorite. If I could do this at home, I’d eat much more of them.

Buffalo Cauliflower Bites

Next came the “Fellas Margherita.” This is one of their specialty pizzas with a house-made crust, house-made mozzarella, house-made marinara, garlic, pickled red onions, sweet basil, heirloom tomatoes and a tangy balsamic glaze. The crust was done quite well. It wasn’t overly chewy or tough that you nearly lost teeth pulling apart and it wasn’t burnt. There’s something to be said for wood-fired pizza but I believe this was done in an electric oven. I’m not saying I like one or the other better, I think I like them equally. But, sometimes they can be overdone. The heirloom tomatoes were acidic and more of that house-made mozz. The pickled onions were slightly tart and paired well with this pizza. We have started eating a lot of Caprese salads and this was like that but on pizza crust (which is basically what a Margherita pizza is).

Fellas Margherita

We then got two pappardelle dishes. One was “Pappardelle Carbonara” and the other was my favorite dish of the evening, “Pappardelle Bolognese.” Both are made with house-made pappardelle noodles. The Carbonara is made with smoked prosciutto, egg, black pepper, green onions and parmesan cheese. I loved the creamy egg mixture and salty prosciutto matchup. Black pepper made it earthy while the green onions gave a little bite and all of that’s a great thing. But, the star was the Bolognese. It’s made with an “eight-hour house-made meat sauce,” house-made marinara, basil and Parmesan cheese. The eight-hour meat sauce, I believe is made from veal, beef and pork. It was meaty (I know, duh), acidic with the tomato-y marinara and the earthy basil.

Pappardelle Bolognese

Finally, we were served a “Pie – O – My” dessert pizza. It’s made with the house-made pizza dough, Nutella, strawberries, bananas and coated with a sweet powdered sugar. Yum!

After it settled down a bit, owner Brian Ricciardi was able to come out to speak with us. He’s a young guy and has a passion for what he’s doing. One thing that MF is making a name for themselves doing is having a lot of gluten-free options as well as vegetarian-friendly options and he says that’s a lot of his business. He’s proud of that and that he can offer it to his diners. I have plenty of friends who are either gluten-intolerant, sensitive to gluten or have a full out-and-out gluten allergy. You can get sandwiches on gluten-free bread and small individual pizzas with gluten-free dough.

MF’s sandwich selections include a Philly, grilled chicken, chicken parm, a “Brando” (salami, ham, pepperoni, prosciutto, house mozz, pickled onions, tomato, pesto aioli), a meatball parm, prosciutto, a jackfruit filly (mushrooms, bell peppers, sautéed onions, mozz, lettuce, tomato, pickles, ranch), jackfruit bbq (arugula, pickled onions, fried shallots, ranch) and a vegan chicken parm, which must just mean the chicken because it has mozzarella and parm on it and I don’t think those fall under the moniker of vegan.

Pie-O-My

They have several salads, including the standards and a strawberry arugula salad. I like the sound of that. Sweet juicy strawberries and peppery, crunchy arugula? Yes!

They have make-your-own pizzas and a long list of specialty pizzas. Some of those include the “Camel City” (mozz, marinara, bell peppers, mushrooms, red onions, pepperoni, sausage), “Popeye” (mozz, ricotta, spinach, garlic, olive oil), “S-P-O” (mozz, marinara, sausage, roasted peppers, onions, basil, parm) and a “Nashville Hot Chikin” (mozz, cheddar, pickles, tomatoes, marinara, ranch drizzle). There are plenty more on the menu and remember you can get that on gluten-free dough.

You know one of the things I’m going to look at is the beer and wine selection. He had New Sarum’s 142 Blonde Ale and I really dig that beer. Stephanie had a red wine and I didn’t write that one down. We both liked it, though.

Brian has a great thing going here and he’s a cool guy. We did talk a little about my “official sponsor” DiLisios and it turns out he worked with Maria Di Lisio’s brother at another pizza joint. He spoke highly of them. So, I didn’t feel too guilty that I went to another Italian restaurant. And, really, they do different things so it wasn’t the same anyway.

You can find Mozzarella Fellas at 336 Summit Square Blvd in Winston-Salem (that’s the Sam’s Club parking lot off of University Parkway) or on their website. I don’t think you’ll be disappointed. And, if you or your friends are gluten-free and are missing your Italian food… this is the place for you. Tell them that I sent you!

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!

Want To Be On a Podcast?

Hiya listeners, readers and soon-to-be-viewers of everything The Man Who Ate the Town. 

As you probably know, Kelly Bone hasn’t been on the podcast in a while. She has not left the podcast. She is still very much the cohost of the show. What she has been doing is working a lot more, she got injured a few weeks back and she’s working on a major life and work project in which she has asked for a little time off. So, with her permission, I’m going to look for a “stand-in” to help me with the podcast until she is able to return.

What am I looking for in a cohost? Well, you need to know about food. Preferably you have at least a slight knowledge of the food scene here in Winston-Salem, or maybe even another town. But, we obviously talk about food and want to make sure that the host(s) are at least as knowledgeable as I am, which could be perceived to be “not much.”

You have to be able to record during the day. Right now, I try to record on Mondays around 3 pm, however, I can do it on Tuesday early afternoon as well. Monday is my preference.

This is a non-paid gig. I make very little money doing what I do and Kelly is a “volunteer.” Any prospective cohosts would need to be as well. You may get some perks but that’s not guaranteed.

This is on an “as-needed” timeline. The moment Kelly is back in the game, the seat is hers. Now, prospective cohosts may be asked to join as a three-person crew, but that isn’t guaranteed.

Prospects must be willing to be on mic, potentially on camera and do some research for the show. It’s not incredibly time-consuming but I do need the cohost(s) to come prepared.

I don’t know how long this gig will go on. I am willing to break it up among several cohosts but my preference is that it be one person willing to sit in.

I don’t care if you are male or female. Just be a good match.

If you have any questions, comments, ideas, or suggestions as to cohosts, send me an email.

Thank you in advance!!

Break

The podcast for The Man Who Ate the Town is going to take the next couple of weeks off. As I said last week, a lot of the food happenings around town are a bit slow. But, don’t worry. The podcast will be back, soon. And, if food news comes along, you can certainly get that news here. The site will still be updated regularly.

Four things that aren’t going anywhere? That’s DiLisio’s Italian Restaurant, The Humblebee Shoppe, Washington Perk and The Lab at Industry Hill!

Dilisio’s Italian Restaurant is the Italian Restaurant in town. The richest, most flavorful sauces with the freshest of ingredients can’t be beaten. Tony and Maria know what they are doing and once you’ve had Dilisio’s, you’ll crave more and not want any other Italian food in Winston-Salem. Find them on social media and on their website. Or, you know what? Just go to 300 Brookstown Ave. and see what I’m talking about!

The Humblebee Shoppe is located at 1003 Brookstown Ave in the West End of Downtown. Visit the bakery for cookies, cakes, pies and other dessert goodies, made just for you. Everything is carefully crafted and made 100% from scratch. The Humblebee Shoppe wants to challenge your perception of scratch made and leave you with an experience you couldn’t possibly forget! For more information follow them on Facebook and visit the website. Tell Brittany we said, “hi!”

Washington Perk is located at 301 W 4th Street. Wolfies Custard. Larry’s Beans Coffee. Eggs, milk and cheese. Condiments. Bread. Beer and Wine. Need we say more? The Perk has them all. Washington Perk is better than a convenience store, not quite a grocery store.

Industry Hill is a business-minded neighborhood in the former Warehouse District. In the district is Mary’s Gourmet Diner, Black Mountain Chocolate, Broad Branch Distillery, Sunshine Beverages, two breweries, The Ramkat and more to come. To find out more follow them on social media or visit the area’s website. Thanks so much to Industry Hill for having a place for us to bring you our podcasts.

Again, keep an eye on this blog and ears out for the podcast. If we need to break in for “breaking news,” you know we will!