The Man Who Ate the Town Podcast Episode 175

In Episode #175, proudly recorded in The Less Desirables Studios (South). Zoom sponsored by Bull’s Tavern:

Tim, Ray talk about:

  • Organix Juice Bar closes both WSNC and Greensboro storefronts permanently.
  • This means that Let It Grow Produce must also find a new home.
  • DiLisio’s Italian Restaurant is now at WFU High Point Hospital.
  • Cugino Forno
  • Grecian Corner
  • JJ’s Cuban Kitchen.
  • Other local restaurant news.
  • Tim talks about “List” updates.
  • Winston-Salem Strong. This website includes the food and beverage list that we have been forging and resources for businesses and individuals that are needed at this time, including unemployment, SBA loans, tips for servers, and many other services. All this in one place. Winston-Salem Strong!

The Man Who Ate the Town Podcast Episode 134

Natalie Hughes of Moji Coffee + More

In Episode #134 proudly recorded in The Less Desirables Studios at The Lab at Industry Hill:

Tim and Ray talk about:

  • Natalie Hughes with Moji Coffee and More is in to talk about the shop, the nonprofit, the mission and more.
  • Street Team Steven wrote a review of 237 Fifth. You can read that HERE.
  • Carrabba’s has two wine dinners this week and next and is offering “take-and-bake” dinners for Thanksgiving. Visit their website for more info.
  • Butcher & Bull to present Miracle on Cherry Street.
  • Food holidays and history.

Don’t forget our sponsors:

Carrabba’s Italian Grill Healthy, grilled meats, wood-fired pizzas, fresh ingredients, and phenomenal wine dinners. That’s just some of the offerings of Carrabba’s and Daniel Butner, the local proprietario, is salt of the earth and a pillar of good in the community. Go taste the goodness that is Carrabba’s and see why Tim and Ray are always talking it up!

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 133

Three pimento cheese styles from Uncle Chris’

In Episode #133 proudly recorded in The Less Desirables Studios at The Lab at Industry Hill:

Tim and Ray talk about:

  • Kevin Heath is in to talk about purchasing Uncle Chris’ Premium Pimento Cheese.
  • The special luncheon, Mission to Serve is for The Peacekeepers/WSPD and FCSO and Special Olympics Forsyth County happened and they met the $5000 goal!
  • Burger Batch is gone but 237Fifth has opened as a ramen, small plate, sake restaurant.
  • Becky Zollicoffer has opened a version of Let It Grow Produce in Organix Juice Bar on Hawthorne.
  • Popeye’s Chicken opens and the area loses its minds.
  • Swipeby is teaming up with Moji Coffee to create a unique fundraiser for Moji.
  • Food holidays and history.

Don’t forget our sponsors:

Carrabba’s Italian Grill Healthy, grilled meats, wood-fired pizzas, fresh ingredients, and phenomenal wine dinners. That’s just some of the offerings of Carrabba’s and Daniel Butner, the local proprietario, is salt of the earth and a pillar of good in the community. Go taste the goodness that is Carrabba’s and see why Tim and Ray are always talking it up!

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 132

Sausage Egg and Cheese Croissant from Breakfastime Anytime

In Episode #132 proudly recorded in The Less Desirables Studios at The Lab at Industry Hill:

Tim and Ray talk about:

  • The special luncheon, Mission to Serve is for The Peacekeepers/WSPD and FCSO and Special Olympics Forsyth County happening at Carrabba’s on November 7. Make your reservation HERE.
  • Street Team Member Steven McDowall sponsors burgers at Breakfastime Anytime as did Tim & Stephanie.
  • West End Poke starts renovations.
  • Becky Zollicoffer has opened a version of Let It Grow Produce in Organix Juice Bar on Hawthorne.
  • Viva Chicken opens.
  • Chef David Swing to be the executive chef for Adam Andrews’ new restaurant on Fourth in old Hutch & Harris.
  • Food holidays and history.

The Man Who Ate the Town Podcast Episode 131

Traditional l’eclair from Bobby Boy Bakeshop

In Episode #131 proudly recorded in The Less Desirables Studios at The Lab at Industry Hill:

Tim and Ray talk about:

  • The Beer Dads (Tim, Jon and Paul) along with their wives, Tim’s son and friends Ryan and December have a meal at the Partner’s Table with Daniel Butner at Carrabba’s.
  • The special luncheon, Mission to Serve is for The Peacekeepers/WSPD and FCSO and Special Olympics Forsyth County happening at Carrabba’s on November 7. Make your reservation HERE.
  • Street Team Member Steven McDowall sponsors lunch at Little Richard’s Barbecue on Stratford.
  • Tim visits Bobby Boy Bakeshop.
  • Tim judged Forklift presented by Providence and Second Harvest Food Bank.
  • Becky Zollicoffer will open a version of Let It Grow Produce in Organix Juice Bar on Hawthorne.
  • Tim responds to a comment/email left about the Burger List.
  • Food holidays and history.

The Willow’s Wine Dinner Part II

When we last left off, we had imbibed three good wines and some delicious oysters, goat cheese truffles and tilefish with lamb belly at Chef Travis Myers‘ wine dinner at Willow’s Bistro. This time we’ll start off from the second course and on through to dessert. Let’s do it.

Second Course: Crispy Skin

Harmony Ridge Farms Duck Confit Leg with Chef John Bobby‘s (Rooster’s: A Noble Grille) andouille & gnocchi hash, Shore Farm Organic‘s bok choy, more of Fair Share Farms delicious mircogreens, an apricot & cherry mostarda with Lusty Monk Mustard. This was paired with Hartford ‘Russian River’ Pinot Noir.

In the past, I’ve not been a fan of duck. I don’t like dark meat fowl as a general rule. WillowsDinner4However, I have found over the last bit, that I like duck confit (which means it’s cooked in its own fat), perhaps because of the fat. The closer to the bone the meat, the darker it is. This was a very meaty piece of bird and didn’t hold too much of the dark flavor that I don’t like. Again, a good thing. The mostarda with the Lusty Monk Mustard was a great ‘sauce’ to go with the gamy bird. I did wish there was more of the bok choy, but, again, the secret weapon of the dish was the inclusion of the microgreens. It’s amazing how much difference that itty-bitty plant can make. There’s a strong yet subtle (if that’s possible) flavor that rushes out from the microgreens. Overall, one of my favorite dishes of the night. Definitely, my favorite wine of the evening. I’ve always been a white and sweet wine kind of guy but both Stephanie and I agree that we’re becoming real fans of Pinot Noir. This one, was jammy and we really liked that.There was definite fruit flavor here and it went perfectly with the duck. I kind of wish it had been the wine for the main course.

Palate Cleanser: Moss Farms Granny Smith & Calvados Sorbet

WillowsDinner5Made with Cloister Honey‘s wildflower honey, Sea Love Sea Salt and an apple crisp garnish. This was a perfect palate cleanser. Cool, flavorful, sweet and that little sliver of crisp apple was surprisingly apple-y. I didn’t expect that to have as much flavor as thin it was, but it was great. It did its job, cleansed the palate, gave a sweet break from the savory and wine and prepared us for the main course. No alcohol was included in this course, and rightly so.

Main Course: Carolina Bison 3-hour Braised Short Ribs

The large block of tender bison was accented with a cauliflower puree and wilted Dino kale, roasted parsnips, Let It Grow Produce‘s persimmon preserves, Fair Share Farms microgreens, Sea Love Sea Salt and a savory, natural jus. This is paired with a Ferrari-Carano ‘Trésor’ Red.

The kale with this dish was unusual for me. I find kale to be somewhat offensive, usually, but with the savoriness of the jus and the cauliflower puree, it was more there for flavorful texture than anything else, at least to me. The toasted parsnips are like crunchy WillowsDinner6curly-cues. The bison fell apart as I cut it to take a bite. Its temperature was perfect. Once again, the secret weapon was the microgreens. I know you’re tired of hearing me go on about the microgreens but they are truly an amazing supercharge to the savory dishes we’ve encountered tonight. While we did like the ‘Trésor’ Red, it didn’t have the same depth of flavor as the Hartford Pinot Noir. I mentioned this, but I would have rather had that with this, but the Ferrari-Carano wasn’t a bad choice. It did bring the bison to the forefront and set its profile off. Great dish, Chef.

Dessert Course: Sticky Toffee Cake

Red molasses ice cream, Willow’s candied pecan soil, date gastrique, orange zest, vanilla & date sablès and a pickled Bradford Watermelon rind. It was paired with Gloria Ferrer‘s ‘Va de Vi.’

WillowsDinner7The watermelon rind was chewy and tart. I do think it was at odds with the overall dessert, but it didn’t offend the idea, at all. The red molasses ice cream was hard to keep on the “cookie” top as both slid from the “soil” base and the ice cream was starting to melt. I think the ice cream was the star of this dish, though. So, melting or not; sliding or not, the ice cream was fantastic. The ‘Va de Vi’ is a bubbly blend of the Pinot Noir grape and chardonnay with just a hint of moscato. It went well with the sweeter fruits in the dessert.

We have been privileged to have been involved with so many tastings lately. I don’t report on them to say, ‘hey look what we did’ as much as I am trying to  bring awareness to the beautiful and exquisitely flavored dishes that the chefs in our town are creating. Those chefs taking their visions and creating masterpieces of gastronomical proportions are the ones that stand out; the ones I highlight. As Chuck King, from American Premium Beverage said during this event: “this gives the chef’s a chance to show off,” and I think he’s absolutely correct.

These are called wine dinners but it’s more about the food, in my eyes (and mouth). I will say that Chuck did a great job in picking the right vino accompaniment, though. But, the real star is the food. I believe my two favorite dishes were the fish course (because of the lamb belly) and the duck confit. The duck may move ahead slightly just because of the Pinot Noir. Much thanks to Chef Will Kingery and Chef Myers for being the gracious hosts they are. Much thanks, too, to the talented kitchen staff, the bartenders, the dish washers and the awesome servers that were always there to make sure that our waters were filled, our silverware was always replaced and when minute errors happen, they were the ones to make things right (there was only one little snafu that’s not even worth mentioning, it was that minute). Willow’s is a class act and this was their way of showing off. So, I say show off!!

Willow’s Bistro is located at 300 South Liberty Street, Suite 125 in Downtown Winston-Salem. Keep an eye on their Facebook page, Chef Myers and Chef Will’s Twitter and/or Instagram pages and you’ll know when the next pairing dinner will be.