The Re-Emergence Part 2

Part 2 of what I’ve found out. Not all are immediately reopening:


From Davie Tavern’s Facebook:

Hello Facebook family and friends. We are excited to announce our soon reopening! We will not be open this Friday 5/22. We are undergoing a deep cleaning and preparing all areas for a safe dining room as well as restocking our pantry with the best meats and produce. We will announce our “official” day very soon. Expect for a Thursday 5/28 reopening. We will continue our delivery and take out as usual. We cannot wait to see you soon!!


From Crafted’s Facebook: 

Despite the governor having announced that restaurants can reopen at 50% capacity our Winston location will remain closed until further notice while we navigate new systems and procedures and first implement them at our Greensboro locations. Once we feel we we have a good strategy that is working well we will then implement those changes at our Winston location. We will be keeping our Winston community updated through this Facebook page as well as our website eatatcrafted.com

We apologize for the inconvenience but feel this is the bestway to accomplish everything in a safe and effective manner.


From Forsyth Seafood’s Facebook:

In Phase II we will continue to operate walk-up counter service, call ahead service, & online ordering for curbside pickup. The dining room will continue to be suspended as we have a responsibility to increase social distancing in this community.
Market Hours:
11:00am-6:30pm
Cafe Hours:
11:00am-8:00pm @ Forsyth Seafood Market and Cafe


From Grandma Ruby’s Country Cooking’s Facebook:

Good Morning! We are excited to have at least 5 tables inside open to customers starting on Saturday morning. We will ask you to wear masks and we will have tables available outside. I know a lot of people will still want to call in your order or use our new clover ordering. Be patient with us as we work all this out. I will be doing temperature checks too and everyone I have been practicing on has been wonderful about it. Let’s all follow the CDC guidelines to keep us all safe. I love and appreciate you all. Order your family meals to help out your favorite waitress. The grits and gravy are ready. See you at Grandma Ruby’s!


From La Botana’s Facebook:

Working hard to open Monday

If you haven’t noticed a difference in our cooking for a month now it means that I have done a good job. July, Daniel, and Salvador have been tough as well. I haven’t been cooking regularly for almost a month. I will start cooking for you Monday, make your reservation ahead of time. 336-768-6588

Rigo


More to come… STAY SAFE WSNC!!!!

Whitaker Square Gourmet Pizza, Crafted: The Art of the Taco, Milner’s American Southern, Ryan’s Restaurant

Here’s the latest from Whitaker Square Gourmet Pizza, Crafted: The Art of the Taco, Milner’s American Southern and Ryan’s Restaurant


Whitaker Square Gourmet Pizza

Takeout or Free Delivery!!

Due to (the situation) we also offer no contact Delivery and Pickup where you can call ahead, pay online or over the phone and we will bring it out to you(pickup, call upon your arrival) or Delivery( where we call upon arrival and leave on front porch)! Thank you for all your support! Be Safe and Mangia! Mangia!

**

Crafted: The Art of the Taco

After much deliberation, we have decided effective immediately to close to the public for dine-in guests. This decision was not taken lightly as we had to consider so many moving parts but most importantly the safety of our teams, their families and the safety of our guests. We will be offering walk-up/call-in takeout orders with a limited menu starting Wednesday this week through Sunday 11am-7pm and will continue forward with takeout operating hours of Tuesday through Sunday from 11am-7pm. We will be adding a 20% service charge to all orders that will go directly to the staff. We are strongly considering delivery service but are continuing to work through those details and will keep everyone informed. We thank you all for your continued support and understanding as we all face what our “new normal” looks like for the unforeseeable future.

Update from Crafted… They have suspended ALL services INCLUDING their takeout and delivery services.

**

Milner’s American Southern

Many of you have asked about takeout. We are currently offering anything on the lunch or dinner menu. We will be offering a special menu soon with family meals & salad kits etc. (336) 768-2221

**

Ryan’s Restaurant

Ryan’s Restaurant has temporarily changed its business model due to the effects of the coronavirus. We are now offering menu items – uncooked – for curbside pickup. PLEASE help support a local, independent business and consider shopping here for your grocery needs as opposed to a large grocery chain. We sell high-quality products at a now-reduced price.

We are still tossing around the idea of take-out. If you’re interested in take-out, please comment so we know what the demand is. #shoplocal #finedining #goodeats #coronavirus #shopping #grocery

SHARE WITH YOUR FRIENDS!

 

Local Restaurants Offering Takeout/Delivery/Curbside

These are the restaurants that have reported to me that they are offering Takeout (T), Delivery (D) or Curbside Pickup (C). Please refer to their Facebook pages (the links provided) as anything can change at a moment’s notice. Some of these places had released statements before and I have included the links to those posts in which I published the statements. This list will be ever-changing, too, as I find out more info.

Stay safe and wash your hands!

Mozelle’s Fresh Southern Bistro: (T, C) 11-7p (336) 703-5400

Slappy’s Chicken: (T, D)  — (336) 761-0268

Zesto Burgers & Ice Cream: (T, D) — (336) 793-5548

Skrimp Shack: (C, T, D) — (336) 331-3026

1703 Restaurant: (T, D) — (336) 725-5767

Carolina Ale House: See this post.

Xcaret: (C) working on it. (336) 955-1345

Wine Merchants/Vin 205: See this post.

Omega House: (T) presumably — (336) 724-5262

East Coast Wings: (T, D, C), Brent from the Peters Creek (336) 784-6700 and Reynolda (336) 293-4422 locations said they were. Country Club (336) 659-9992. Not sure of the others.

Camel City Coffee: (T) presumably — (336) 955-2246

Tart Sweets: (T) presumably — (336) 724-5663 Tart Sweets has closed temporarily.

Acadia Foods: (T) food only. Beer, wine and groceries still available as well. (336) 331-3251

Thai Harmony: (T, D) (336) 842-5532

Wingstop: (T, D) presumably — (336) 738-0129

Mozzarella Fellas: (T, D, C) — (336) 377-7179 New hours are 11-2/5-8. In-house delivery or online services.

Black Mountain Chocolate: (C) — (336) 293-4698

Taqueria Luciano: (D, T) — (336) 755-4782

Mary’s Gourmet Diner: (C) Fri thru Sunday 9 am-1 pm — (336) 723-7239

West End Poke and Burke Street Pizza: See this post.

The Porch, Alma Mexicana and Canteen Market: See this post. Only the Porch is doing takeout, now, including the take-and-bake.

Stoked and Social.: See this post.

Jeffrey Adams, Young Cardinal Cafe and Dogwood Hops and Crops: See this post.

Salem Organic Supply is offering FREE delivery within 25 miles of downtown WSNC and free shipping. — (336) 721-4367

Davie Tavern:  See this post.

West End Cafe: See this post.

Carrabba’s Italian Grill: 12:00 to 9:00 Monday-Thursday and 11:00 am to 10:00 pm Friday, Saturday and Sunday for (T). Delivery (through Uber Eats/Door Dash) 4-9p customers are asked to stay in their cars. — (336) 831-0580

Jugghead’s Growlers & Pints: open 3-7 daily for Growler and sales from the fridge. Carry out only. — (336) 546-7754

Spruce Street Garden – Craft Tavern: See this post.

J and J Food Mart: (T, D, C) — (336) 283-9609.

Camino Bakery: See this post.

Mission Pizza Napoletana: See this post.

Camino Real Mexican Restaurant: (T, D) — (336) 923-0001 or (336) 210-9517

Camel City BBQ Factory: (T) 11-9 — (336) 306-9999

Ryan’s Restaurant: See this post.

Crafted – Art of the Taco: See this post. Crafted has halted ALL services, including their takeout and delivery service.

Milner’s American Southern: See this post.

Whitaker Square Pizza: See this post.

Moji Coffee and More: online sales, Swipeby and call ahead ordering, online takeout ordering! Gift cards available here. (336) 939-6654 Also… Grab-n-Go purchases of espresso and other coffee drinks, bagels, muffins, scones, sandwiches and more.

Village Juice: (D) through DoorDash, (C, T) — (336) 986-9402

Miss Ora’s Kitchen: 11-7 call ahead for curbside delivery. (336) 725-6257

Campus Gas: See this post.

DiLisio’s Italian Restaurant: See this post.

Mellow Mushroom: See this post.

Bobo’s Deli and Grill: See this post.

Real Q on Country Club: (T) — (336) 760-3457

Organix Juice Bar: See this post.

Cafe Vera Du: See this post.

La Botana: See this post.

Finnigan’s Wake: Closed 3/18 and 3/19. Takeout on Friday forward. (336) 723-0322. Opie says closed until regular business hours and services return.

To Your Health Bakery: (D, C) — (336) 618-5275

Zito Pizzeria and Grill: (T, D) M-Thur 11 am to 2:30 pm/5 pm to 8 pm; Fri-Sat 11 am to 3 pm/5 pm to 8:30 pm. (336) 765-9486

Happie Food: Delivery all day, every day. (336) 701-2911

Stonefield Cellars: Open for takeout wine only (they’ll carry it to your car, too). — (336) 644-9908

Bonefish Grill: (T, D) 1-9 every day for pickup or you can do grub hub or door dash. (336) 724-4518

Baked Just SO Bakery: See this post.

Corks Caps & Taps: See this post.

Foothills: (C, D) More details as they’re available.

Cracker Barrel: (T) (336) 712-9880 Clemmons.

Bad Daddy’s Burger Bar: (D) https://order.baddaddysburgerbar.com/

Diamondback Grill: (T, D) from 11:30pm-3pm and 5:30pm-7:30pm. Order from their scaled menu here. (336) 722-0006.

Katharine Brasserie and Bar: (T, C) Delivery could be soon, according to Erin Doby, F&B Manager (336) 761-0203 (note: Chef Adam said they are doing a truncated menu with lower price points).

Bib’s Downtown: (C, D) Use their website here or call (336) 722-0007.

Pacific Rim Food Truck: Truck… watch their Facebook and Instagram for where they may be. (336) 772-3051.

Food Freaks of NC Food Truck: Truck… watch their Facebook and Instagram for where they may be. (704) 299-1865.

Jimmy John’s: (C, D) Call ahead to have them come to the curb. The delivery app has a “leave at doorstep” option. Check your local listings for more details.

Krankie’s: (T) full-menu, coffee and bags of coffee. (336) 722-3016.

Honky Tonk Smokehouse: (T, D, C) 11:00-8:00, Tuesday – Saturday (336) 794-2270. Swipeby for (C) Take Out Central or Postmates for (D).

Firebirds Wood Fired Grill: (T, D) Enjoy 20% OFF ToGo with promo code 20TOGO on their website! DoorDash, UberEats or Postmates (D). (336) 659-3973

Goody’s Grill: (T, C) Curbside being a drive-thru. 336-765-3100

HakkaChow: (T) (336) 893-8178

Rooster’s – A Noble Grille: (T) — (336) 777-8477

Village Tavern (both Reynolda Village/Hanes Mall): (T, C) 15% off to go and 25% off bottles of wine. (336) 760-8686 (HM); (336) 748-0221 (RV).

Cloverdale Kitchen: (C) — (336)725-4701

Small Batch: 11-8:30pm food and growler fills. (336) 893.6395 (T, C through Swipeby, D through Uber Eats)

Mossy’s: (T, C) Via their website or (336) 766-7045.

Viva Chicken: (T, C) via their website or Viva Chicken App. (336) 607-5355.

Cugino Forno: (T, D) via their website or (336) 448-0102.

Fiddlin’ Fish Brewing: (T, C) online or (336) 999-8945

Forsyth Seafood Market and Cafe: (T) — (336) 748-0793

Greek Guy’s Grill: (C, T) Drive-thru. Call ahead pick up at the window. Breakfast, lunch and dinner, full menu. (336) 794-2545

HakkaChow Asian Eats: (T) — (336) 893-8178

Vincenzo’s: (D, T) — (336) 765-3707

West Coast Wanderer, Food Truck: Truck (303) 834-5984

Intown Donutz: (T, D) — (336) 331-3414

3 Layers Cakery: (T, D) — (336) 701-0510

Little Richard’s Barbecue: (C, D, T) All Locations — (336) 766-0401

Duck Donuts: (T, C) — (336) 893-5356

Bad Daddy Burger Bar: (T, D) — (336) 893-6456

Los Toritos Mexican Cuisine: (D, T) — (336) 829-5232 DoorDash, UberEats, GrubHub

The Man Who Ate the Town Podcast Episode #26

©Competition Dining

In Episode #26, proudly recorded from Test Pattern Studios:

  • Chef John Bobby stops in to talk about Roosters: A Noble Grille.
  • Skippy’s Set to Reopen.
  • Crafted: The Art of the Taco as well as Murphy’s Lunch have new hours.
  • Food holidays and history.

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 mhath!

The Man Who Ate the Town Podcast Episode #14

In Episode #14, proudly recorded from Test Pattern Studios:east-coast-wings-grill-dishes-on-new-branding-in-store-customer-experience

  • Chefs Dion Sprenkle and Richard Miller leave their posts to take new EC positions.
  • Crafted is all it was hyped to be.
  • East Coast Wings to undergo renewal and changes.

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 mhath!

It’s a Taco Joint, NOT a Mexican Restaurant

It has finally happened. I have alluded to it for the last few weeks, even mentioning it, albeit ambiguously, on this week’s podcast. Chef Kris Fuller and her fantastic taco voyage – Crafted: The Art of the Taco Winston – have arrived. Chef Kris had a sort of soft opening on Saturday, with no warning to anyone other than some foodie people, and a sandwich board standing outside of the restaurant’s doors.2016-11-02-16-29-56

Today, November 2, 2016, they opened their doors, for real. Now, the first thing you need to know is that this is not a Mexican restaurant. This is a taco joint. With food offerings for everyone: the vegans, the vegetarians, the omnivores and the carnivores, Crafted: The Art of the Taco has a menu full of delicious sounding food. Stuffed avocados, “dirty south nachos” made from sweet potato chips and pulled pork, “Mason of Bacon” or a mason jar filled with applewood smoked bacon served with salted caramel and chocolate sauce for dipping (shudders!) and taquitos are some of the main appetizer items.

Salad people may freak out a little when they see only one salad on the menu, but fear not! it’s not really, the only salad on the menu. The base is mixed greens kimchi, citrus vinaigrette, orange segments, guacamole, crumbled queso and topped with fried tortillas. But, you start with that and then add your protein of choice. Choices include grilled or battered fish, chorizo, pulled pork, braised chicken or beef, seared tuna, spiced potato, fried tofu, chofu (chorizo flavored tofu, still vegan) and seitan (vegetarian wheat meat substitute) among other things.

Salads and tacos not your thing? Burgers, man, burgers. There are seven different burgers on this menu and each can be manipulated in so many ways that it’s really hard to put a count on how many variations there really are. The first one up, “The One & Only” which is a beef burger topped with white cheddar pimento cheese, bacon and caramelized onions. “The Fuego” is topped with guacamole, grilled jalapeno, house-made “hot-hot” sauce and crumbled queso. “Smoked Goat” is topped with smoked goat cheese and an apple, bacon, onion and pepper jelly. “Poppin’ Jalapeno” is topped with jalapeno bacon, jalapeno ranch, pepper-jack cheese and a jalapeno and cream cheese fritter. Then there’s the “Greasy Spoon” (I love that name) with two diner-style patties layered with American cheese and topped with diced grilled onions, tomato, lettuce, house made pickles, ketchup and mustard. The “Chori” is beef topped with queso sauce, chorizo, pico de gallo, fried egg and guacamole… holy smokes!!

2016-11-02-16-30-51

“Baja” taco with seared, rare tuna

You can add additional cheeses, bacon, eggs, jalapeno and so on, to make your burger your own. There’s also the vegan burger made of black bean, falafel and corn patties with vegan queso, pico de gallo, guac and a cilantro-lime aioli.

But, as awesome as all that sounds, we’re here to talk about the main event, tacos!

There are 11 tacos on the menu and one predetermined three taco “combo.” You get 2 tacos and 1 side for the prices on the menu. You can also mix and match your tacos and just pay the higher of the two prices. Let’s examine these tacos: “Big Truck” with pulled pork, mac-n-cheese, tobacco onions, scallions and bacon BBQ sauce. “Bowtie” with beer battered fish, roasted corn and poblano salsa, sweet chipotle aioli and honey mustard. “Fedora” with blackened, rare, tuna, kimchi, garlic and pineapple aioli topped with scallions. “Fixie” with beef brisket, grilled pineapple, spicy sweet chili sauce and coconut aioli. “Hoodie” with falafel, spicy pickled cucumbers, shredded carrots, mixed greens and house sauce. “Messenger” with chorizo, scrambled egg, potatoes, ranchero, guacamole and crumbled queso. “Oxford” braised chicken, napa cabbage slaw, hoisin sauce, spicy Asian mustard and scallions. “Po’ Boy” with cajun fried shrimp, lettuce, pico de gallo, cajun remoulade and spicy pickles. “Wayfarer” is pulled portk, korean red sauce, sesame marinated cucumber and red onion relish topped with cilantro and scallions. “Baja Style” is cilantro, guacamole, baja sauce and pico de gallo and you pick your own protein. “‘Mericanized” is lettuce, tomato, sour cream and shredded cheese, again, you pick your own protein. The “Box Truck” is one “Big Truck,” one “Oxford” and one “Bowtie.” How’s that for whetting the appetite? Plus, you can make any of the tacos a rice bowl (for an additional charge) or into a burger. Also, you have a choice of flour or corn tortillas.

2016-11-02-16-33-07

“Baja” with pulled pork, a side of chip & queso

The menu states this but I’ll repeat it, all of the sauces are made in-house and most of them are vegan. Most of the items can be made vegetarian, vegan or gluten free (ask your server for more info). They do not use nut products in their kitchen, so those with nut allergies are safe. They take into account any food allergies that you may have.

For the kids, they have a mac & cheese quesadilla and they have churros (fried pastry tossed in cinnamon sugar, then drizzled with caramel and spiced chocolate) for dessert. I’ve basically just rewritten the entire menu for you. I don’t feel bad about that because it’s a well-organized menu and without knowing what’s on it, you may not visit or go in. Now, you’re well informed.

I went in today and ate along with local food writers Michael Hastings (Winston-Salem Journal) and Kristi Maier (Triad Foodies, Yes! Weekly) and sampled some of Chef Kris’ fantastic food. We all three sat and shared food. There was a lot of “here, Tim, try this stuffed avocado or, Kristi, try this queso, or Michael you have to taste this mac-n-cheese.” It was fun being in our own little corner having the food. Chef Kris was there with us explaining items and helping us concoct the best combo for us. I tried one of the “Baja” tacos with seared tuna from Michael. I ordered my own “Baja” with pulled pork and a “Fixie” because it had beef. My side was the queso and chips. On the table was the “Bowtie” but I didn’t get to try that one, but I got a picture of it.

2016-11-02-16-32-11

“Bowtie” with duck fat braised collards

The stuffed avocado was decadent. Spicy but not hot, creamy and tender but firm and topped with pico. Great balance and oh so good.

The “Fixie” was tangy and spicy. It was also messy. So be warned when you eat at Crafted: Art of the Taco, it will be messy. The beef was perfectly seasoned and oh, so tender. Mixed with the sweet chili sauce there was the heat without being hot. The pineapple and coconut aioli gave it a definite Hawaiian feel. I liked it a lot, but it was the last of the tacos I had and I was getting full (and fast).

The “Baja” with the pork was delicious. The tangy baja sauce had that tangy cilantro mayo type sauce that you’d expect, especially if you’ve had anything from Taco Bell with that sauce. This, however, lays the smack down on that stuff; leaves it tattered and torn. The pork was tender and seasoned. It was all a little spicy, but again, not hot. There was some of Chef Kris’ housemade “hot-hot” sauce and verde sauce by my plate and I made sure to incorporate them into the food (or just have it with chips). As great as the pork was, the “Baja” taco I had from Michael, with the seared, rare tuna, was divine. That was my favorite of all of them. I’m a sucker for rare tuna, anyway.

2016-11-02-16-34-04

“Fixie”

I enjoyed my chips and queso, but when I go back I’m certainly opting for either the duck fat braised collard greens or the pimento mac and cheese. Both of those were top notch. I am one to usually put vinegar on my collard greens, mainly because I love the taste of vinegar. But with these, there was no need or want of that. The duck fat brought out the earthy flavor of the collards. I’ve had some fantastic collards from other places and this is certainly rivaling those places. I’d say top three, for sure. The mac-n-cheese was oh so creamy and oh so rich. Melting in my mouth, I think I audibly moaned upon trying them for the first time.

To say that it was “good” would be ridiculous. That’s lying, outright and maliciously. This was fantastic! There’s a reason the town got excited about Crafted when it was announced they were coming. The reason is because it truly is some of the best tacos I’ve ever had. The tacos are actually “crafted” and tedious care is taken to make sure they’re right. Again, make sure you keep a good bit of napkins handy, you’re going to need them. I can’t wait to get back there and to take Stephanie with me. She’s going to really enjoy this.

Because you know I love my alcohol, they have taps and bottled beer and wine. To tell the truth I was too busy eating phenomenal food to even look what their libations were. I’ll report back on that, later. Perhaps on a podcast?

You can try your own Crafted goodness by visiting the newest location, 527 Liberty Street. You can find out more about her menu and her two Greensboro restaurants, Crafted: Art of the Taco (East) and Crafted: Art of Street Food, by visiting their website HERE.

The Man Who Ate the Town Podcast Episode #13

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©stevedoumas

In Episode #13, proudly recorded from Test Pattern Studios:

  • Winston-Salem says goodbye to Mr. Nick Doumas.
  • Atelier at Meadowlark announces opening date.
  • Something happening on Liberty Street on Wednesday, November 2 (but I can’t tell you what).
  • Homebrewer’s Clubhouse event on November 5 (Learn to Homebrew Day).
  • Sipping NC: The Art of the Drink coming soon.

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!

The Man Who Ate the Town Podcast Episode #12

In Episode #12, proudly recorded from Test Pattern Studios:14729108_1238294449545449_5019197621883913965_n

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!

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!

Salute! the North Carolina Wine Festival is Here!

The wine festival that gets me going the most, Salute! the North Carolina Wine Festival, is tomorrow, June 4, from noon until 6pm in downtown Winston-Salem. I’m excited about the wine, the atmosphere, the people watching and yes, the food. I’m going to reprint the entry from the NC Food & Wine University page with some of my own stuff, if you’ll indulge me. Again, this excerpt is property of Downtown Winston-Salem Partnership and Salute! the NC Wine Festival.1045x299_fill_header

For decades it seems, the fine art of wine appreciation and selecting the proper wine to go with certain foods left many beginners a tad intimidated.  There was a sense of mystery surrounding the different varietals and a classic stereotype of “wine snobbery” that accompanied those who had solved the puzzle.  More recently, as wines have become more affordable and available from national, regional and local vineyards, many novices continue to feel unqualified to tiptoe into the world of oenophiles, the wine experts.

Salute! The North Carolina Wine Celebration wants to forever put aside those feelings of wine incompetence with an entertaining and educational opportunity perfect for all levels of wine-lovers.  De-mystifying the wonderful world of wine, and clarifying the art of food and wine pairings that bring out the best in our North Carolina wines is the mission of “North Carolina Food & Wine University,” back by popular demand at this year’s festival.

Five unique presentations will be held at NCF&WU every 45 minutes throughout the day.  The knowledgeable local chefs from some of the best restaurants and winemakers from some great NC wineries will help unravel the mysteries of wine, including how to swirl, sniff and savor the luscious varietals that are being produced in our state.

But the biggest lesson to learn at NCF&WU is how to relax and enjoy the experience and the experiments of mixing and matching your favorite wines with different foods.  Or maybe you are trying to find your favorite type of wine?  At this University, there are no wrong questions, and the only test will be as you rate the flavors of wines you’ll try while enjoying the festival!  Be sure you don’t skip these classes….plan to attend at least one during your day at Salute!

Schedule of Chefs Demos and Wineries:   

12:30 – 
Chef Stephanie Tyson, Sweet Potatoes and Hanover Park Vineyards 
– Cornbread Hoe Cake with collard green bruschetta & goat cheese topped with Texas Pete CHA! spiced Shrimp with caviar

Chef Stephanie is the culinary genius behind much of Sweet Potatoes’ success, along with her partner, the awesome Vivian Joiner. Hanover Park has always impressed me with their wares and I’ve had several tastings with them in restaurants in this town.

1:30 –
Chef Richard Miller, Graze Restaurant + Raylen Vineyards
– Grilled NC Shrimp and Oysters with Good Night Brothers Country Ham
      Cucumber Salad, Tossed Local Greens, Lemon mustard vinaigrette

Chef Richard is the reigning champion of the Competition Dining series and makes Graze a not-of-the-ordinary hotel restaurant. Raylen is a beautiful vineyard that produces some great wines. They have their own festival coming up in July.

 2:30 –
Chef Travis Myers, Willow’s Bistro and Jones von Drehl Vineyards
ALL LOCAL CHALLENGE featuring fresh produce from Minglewood Farms

– Duck 2ways with Harmony Ridge duck breast, pulled confit leg, duck dirty risotto, wilted Cheshire Farms dino kale, bacon jam & roasted duck jus. 

Chef Travis is one of the most talented chefs I know and there’s a reason I call him “Wonderboy.” You’ll see when you taste his food. I don’t know about Jones von Drehl but I am sure I won’t be able to say that after tomorrow.

3:30
Chef Kristina Fuller, Crafted: The Art of the Taco and Raffaldini Vineyards 

– Bahn Mi Taco Bulgogi beef, pickled daikon radishes, carrots and onions, jalapeño, white sauce, cilantro  

Former guest on The Less Desirables, Chef Kris has a way, and a vision, with the non-conventional when it comes to food. She’s a great talent and Raffaldini has to be one of the most pristine wineries in the Yadkin Valley, not to mention in the state. It’s picturesque and looks like you’re in Tuscany (at least from what I have seen that Tuscany looks like), plus the wine is fantastic.

4:30
Chef Tirra Cowan from Black Mountain Chocolate and Lake James Cellars 
– Dark Chocolate Torte with Levering Orchards Sour Cherry Compote

Another former TLD guest, Chef Tirra makes some out-of-this-world confections over at Black Mountain Chocolate. You can go by and watch her work through the glass and you can certainly see her do her magic at this event. Like Jones von Drehl, I don’t know about Lake James Cellars but I can’t wait to.

Salute! tickets are $25 in advance (you should purchase, now!) and $30 at the event. You can purchase tickets and get more info from their website. If you see me out tomorrow, please, come say hello. I love to meet my readers and friends.