The Man Who Ate the Town Podcast Episode 45

In Episode #44, proudly recorded from Test Pattern Studios:

  • Jordan Keiper is in to talk about being a North Carolina Spirit Ambassador, what it means and what it does for the state’s spirit industry. Jordan is also co-host of Sipping NC: The Art of Drinking with Tim
  • Krispy Kreme to have chocolate glaze this weekend through Monday to commemorate the eclipse.
  • Trade Street Diner to open for lunch and dinner in old Sweet Potatoes location.
  • Chefs Jeff Bacon and Travis Myers win honors at the “Local Luv” event at Luv Luv Festival
  • 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 44

In Episode #44, proudly recorded from Test Pattern Studios:

  • Chef Mark Grohman is on to talk about Meridian Restaurant and its 10th Annual Seafood Festival
  • A creperie is rumored to be going in the now-closed Dioli’s and former Pane e Vino location in Reynolda Village.
  • A new “fast food” restaurant has filed a petition to change zoning to City of WSNC ordinance for drive-thru windows.
  • A reminder of Luv Luv Festival
  • 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 43

In Episode #43, proudly recorded from Test Pattern Studios:

  • Something is cooking in the old Sweet Potatoes Location
  • A reminder of Luv Luv Festival
  • Meridian‘s 10th Annual Seafood Festival is August 12
  • 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 42

In Episode #42, proudly recorded from Test Pattern Studios:

  • Executive Chefs from The Historic Brookstown Inn, Hubby and wife duo, Chefs Ali Utley and Paul McGee to open Cotton Mill Lounge in the Inn’s lower level.
  • Bahtmobile brings Thai food in a Food Truck.
  • 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 41

Chef Adam Barnett (Photo © Katharine Brasserie and Bar

In Episode #41, 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!

The Man Who Ate the Town Podcast Episode 40

In Episode #40, 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!

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 #10

In Episode #10, proudly recorded from Test Pattern Studios:1crafted

  • Food holidays and history 10/3 – 10/9.
  • Finnigan’s Wake 10th Year Anniversary.
  • Quanto Basta West.
  • Crafted on Liberty.
  • Twin City Hive goes back to their roots.
  • New openings of restaurants, bars or breweries in and around town.

Don’t forget my sponsor, 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 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).

Slàinte!

DiLisio’s Wine Dinner, January 2016 Edition

by Timothy G. Beeman II20160117_180828

On Sunday, January 17, 2016, Stephanie and I, along with our dear friends, Paul and Susan Jones, attended the January Edition of DiLisio’s Wine Dinner Series. It was a Five-Course event complete with French and Californian wines. The restaurant was completely packed full of lovers of delicious foods and beverages. There was plenty of time to converse with the new friends that were seated around you in this “family style” dinner format. I’m going to include a description and pictures of the event.

First Course: Roasted Mission Figs with Gorgonzola and Bacon accompanied by Fennel Blood Oranges

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1st Course

I’ve never really been a fan of figs, but this was delicious. The figs were earthy and creamy but still firm. The flavors of fennel and blood oranges, along with the figs were brought to the front with the salty bacon. I have to admit, though, I didn’t taste a lot of the Gorgonzola, which I really hoped to catch more of. However, it was a good mix of sweet and savory. It was paired with a Bouvel Brut from Loire Valley. Nice bubbly with plenty of fruit flavor.

Second Course: Macco di Fave with Cauliflower Crostini

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2nd Course

Less of a soup but more of a puree. Two different kinds of fave beans with crushed cauliflower and crunchy bread. It was warm throughout and while I generally don’t eat crunchy bread but when left in the warmth it softened and was flavored quite well. A great dish. It was paired with the Terra d’Oro Chenin Blanc/Viognier blend from Clarksburg.

Third Course: Scottish Salmon served with a Carrot Mint Puree, Brussels Sprout Petals and White Chocolate drizzle

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3rd Course

This is by far the most beautiful of the dishes on the night’s menu. Also included is nuts and raisins. The white chocolate really set the flavor of the salmon alight and the carrot mint puree was exquisite. A nice touch was the edible orchids, which, on my plate, were gone immediately as I am a fan. The Brussels Sprouts petals were very light and not popping with flavor, which I think was the point. The raisins and nuts brought a chewy and crunchy aspect to the dish that, while I normally am not a fan of nuts in softer foods, I thought were a welcome unexpectedness. It was asked of Tony DiLisio at least twice for that to be on the regular menu. It was paired with Row 11 Vinas 3 Pinot Noir from California. And contrary to the commercial Pinot Noir does not mean “peanut of the night.” A tasty fruit-forward red that polished the salmon and white chocolate, perfectly.

Fourth Course: Lamb Chop over Wild Mushrooms, Grilled Polenta and Spinach with a Pomegranate Balsamic Glaze

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4th Course

This. This was the dish of the evening. The lamb chop was a fantastic and luscious piece of meat and the pomegranate balsamic glaze was a magnificent marriage of the sweet and savory. Perfectly prepared meat over a polenta cake which was crisp on the outside and creamy inside. This with the spinach and mushroom medley, the flavors were immaculate. This was being asked, more than any other dish, about its potential for being a permanent fixture. Tony explained to me that the lamb takes so long to make that it would probably be best as a special and not as much a full-time entree. This wonderful dish was paired with Domaine Galevan “Le Puy Saint Martin” from Vaucluse. Another red, which made the pomegranate sauce pop and the flavorful juices from the meat even more intense. Deliciously so.

Fifth Course: Espresso Mousse with Pistachio Shavings

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5th Course

Served in a coffee cup, this foamy, whipped wonder was topped with a collection of crushed pistachio and two coffee beans. A dessert that was rich and creamy that was plenty on the java essence and abundant. This finisher was the brilliant conclusion of a most excellent evening. Paired with Beran Zinfandel from California, a which, to me, had a slight vanilla hint made the chocolate and coffee hints of the mousse stand out even more. Other than the absolute-must of lemon sorbet, this would be the second best dessert that I’ve ever had at DiLisio’s Italian Restaurant. If you see it on the menu, you must try it.

As always, my wife and I left happy, satisfied and a belly full of wine.  DiLisio’s Restaurant and their kitchen staff as well as (and especially) their wait staff did a superb job of keeping our drinks full and our plates fresh or freshly removed. They were always good with a quick poke or rib with me and seemed to do a good job with everyone else as well. Taking care of forty plus ingesting and imbibing customers isn’t always easy but Jillian, Stacy, Caroline, Debra and Hailey did a fantastic job keeping us all in perfect order.

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Maria and her “girls.”

Tony and Maria DiLisio, as always bring some the best and freshest Italian food you’re going to have in our fair city. You’d be doing yourself a disservice if you never try DiLisio’s Restaurant. They’re open every day but Monday and you can find them at 301 Brookstown Ave., Suite 100 and on the web. Thank you Tony and Maria for throwing a heck of a soiree.

The Last of the Luv Luv with Much Love

-Timothy G. Beeman II

On Saturday, Stephanie and myself were invited to accompany friends of ours to the Annual Luv Luv Festival, the brainchild of Tim Grandinetti, the co-owner/head chef of Spring House Restaurant, Kitchen and Bar. The Luv Luv Festival is a culinary showcase of chefs from all over with great live music. We hadn’t, unfortunately, ever attended the Luv Luv Festival but we had wanted to. This was our first time ever and let’s just say we loved it. Let’s make clear, too that it’s not the last ever festival but the last day of this year’s festival.

Group

The Beer Dads and Their Pilots

Menu

The Menu

First of all, we have to start with the company we kept during this festival. Paul & Susan Jones along with Jon & Celeste Lowder were our tablemates and we’re no strangers to each other. In fact, Paul, Jon and I do a podcast called The Beer Dads which is part of The Less Desirables Podcast Network. So we hang out, talk about being dads and drink, you guessed it, beer every week. Our wives have become good friends so we had a very, very fun table. Also, former local DJ personality and Master of Ceremonies of the event, Bob Campbell (who also happens to be the voice over talent for The Beer Dads) sat with us as did our guest of honor, the wife of this evening’s guest chef (Tim Recher), Alicia Recher. We were guests of the Lowders and can’t thank them enough for having us. Good wine, liquor and beer as “the beer dad” ladies had more than a few glasses of white wine and the guys a mixture of cocktails and beer. I believe Paul and Jon preferred the Sisters of the Moon IPA from Mother Earth Brewing while I had one of those and then switched to the Vanilla Porter from Breckenridge. But, as much as we like to think that it is sometimes, the alcohol wasn’t the star attraction of the night. It was the food.

Starting off the whole night was a plate of hummus with pita triangles alongside of tomatoes straight from the garden of Chef Grandinetti. This was followed by a large plate of oysters and cocktail shrimp from Rappahannock Oyster Company. The oysters 11891148_10153437332285490_984877909746256410_nwere raw and delicious. Also served with them were some hot peppers with a sweet glaze of hoisin and sesame seeds. Jon and a few of the ladies mentioned they thought they were hot. I ate several of them and got nothing more than great flavor. I found them to be very mild and almost no heat. Perhaps one of us got lucky, you decide.

Course 1

Course #1 Chicken & Dumplings

The first course “Chicken & Dumplings” was quail, black summer truffle mousse, gnocchi, chive velouté and herb biscuit. This was a fantastic course. The “chicken” seemed to be a combo of quail and other meats that were served sausage style and while I’m generally not one for quail, not only did I eat all of this, I picked it up and ate the bones like they were a chicken leg. Of course, I was nibbling, but it was so good and the velouté sauce was like gravy and light enough to not overpower but perfect for accentuation. It was easy to sop up the extra velouté sauce with the biscuit and the gnocchi were tender. Let’s say that my plate (with the exception of the bones of the quail) had nothing left on it. It was clean. Wonderful course.

Course 2

Course #2 English Pea Soup with Sea Bass

Course #2 was “Chilled English Pea Soup and Seared Sea Bass.” Described as coriander, Fresno chili, warm mushroom-shallot-pea salad, Arbequine olive oil, fennel pollen. When you cut into the fish, it fell apart being a wonderful flaky morsel of flavor. Seasoning wasn’t anything to mask the fish, you got full “sea bass” (or Patagonian Tooth Fish) flavor and that’s a good thing. The peas under the fish were quite fresh and even had Susan Jones, who doesn’t eat peas cleaning her plate of them. As simple as it is, the cress on top, really set a freshness that I can’t explain in words to the entire plate. The pea soup had the distinctive coriander and chili flavor as it was a tad savory and I loved it. It was topped with the fennel pollen. I had to drink it like a shot because there really was no way to get a spoon in there. But, I think that was the point. I had no problem shooting that soup. Delicious.

Course 3

Course #3 Beet Salad

Course #3 was “Roasted Baby Heirloom Beet Salad.” Belgium endive, frisée (another kind of endive, which along with Belgium endive can be called chicory here in the US, at least from my research), upland cress, pickle apple, curried cashews, beet vinaigrette, aerated coriander yogurt. I’ll have to be honest, was my least favorite course, but when you don’t like beets, or many other like-vegetables (I’m adapting as I get older), then that’s understandable; at least in my mind. I did enjoy the pickled apple and curried cashews. I did eat all the leaves but left some of the endives and most of the beets. Again, the cashews and pickled apple were good.

Course 4

Course #4 Back Yard BBQ

Course #4 was, to me, the pièce de résistance. It was “Back Yard Steak.” Coffee rubbed bison. Vidalia onion ash inlay. Sous vide smoked brisket & potato croquette. Seasonal vegetables, sweet corn puree, bbq jus lie and smoked black garlic.This cut of bison meat was so tender and juicy that a regular table knife could cut right through it with no problem. It was medium rare and the outsides were perfectly charred and seasoned with the coffee rub. The baby carrot and corn was a nice addition as was the jus lie (pronounced zhoo lee-AY) and vidalia onion inlay. That coffee rub and the meat itself was such a flood of flavor that I ate it with my eyes closed most of the time, enjoying each individual bite. Generally, I’ll tear through food like I’m being graded on it but I took my time and every single chew was documented by my brain. Let’s just say that it was so good that not only did I eat all of mine, I also had the bonus of half of Stephanie’s. She loved it as well, but was filling up. This was a definite 5 on a 5 scale.

Course 5

Course #5 S’Mores

Course #5 was the dessert course which was “S’mores.” Dark chocolate crémeux, molasses spice graham cracker cookie, toasted marshmallows, salted caramel gelato, toasted caramel. Stephanie got her second wind enough to eat this. I thought the crémeux was the absolute best thing about it. It was like eating a very soft, but still firm, piece of fudge. The tiny toasted marshmallow squares were a nice accompaniment for the crémeux. The gelato was a bit melted away by the time I got to it but what I got of it was delicious. I love caramel, so this was a nice finish.

Chef Tim Recher, of the Army/Navy Country Club in DC, really brought a wonderful menu and Chef Tim Grandinetti and his team both in the kitchen and the outside wait staff were fantastic support, making this event a true 5 star dinner treat to anyone who was privileged enough to be there. Spring House is always a class act and this was no different. Many thanks to Chef Grandinetti for hosting. Spring House can be found at 450 North Spring Street in downtown Winston-Salem. They’re on the web at springhousenc.com.