In one of the saddest posts I think I’ve ever had to make, I’m reporting that Mary Haglund, founder and co-owner of Mary’s Gourmet Diner, along with Michael and Michelle Millan, has announced that Mary’s Gourmet Diner is now officially closed.
Mary’s Gourmet Diner
To say that I’m sad is a bit of a double-edged sword and may not be the right word.
I am sad that Mary’s is closing, but I am inspired, uplifted and smiling at the way Mary announced it. She has started her own video series called “Voices of Winston” and today, she was her own guest. Mary gave a history of her involvement in the restaurant which I’ll save for Michael Hastings as he’ll do a better job of that. But, her delivery was poised and while she is sad, you could see great relief in her face and in her voice.
There are many, many memories at Mary’s that Stephanie and I share (including Stephanie actually helping on the opening waitstaff) and that’s something I may reflect on at a later date. I’m still trying to process this.
I knew it was probably coming as there had been no activity in Mary’s for a while and Michael had no updates for me. There have been losses with this pandemic, but this one may sting extra deep. The other side is I know the only alternatives would have been to perhaps turn Mary’s into anything and everything Mary didn’t want it to become. This way, she goes out on top, with style, grace and on her terms (mostly).
Mary Haglund, we love you and know you’re going to do fantastic things, still.
Michael Millan does own the Mojito Mobile Kitchen and has started that back up.
Stay tuned to see what wonderous things that will come from both Mary and Michael.
You can watch the video announcement here.
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.
Bradford Watermelons aren’t just about the melons, however. They have molasses, okra, toasted watermelon seed oil (that was some fine smelling and tasting stuff), ground nuts and so on. A plethora of food offerings. I couldn’t really hear much about what Nat was saying about the ground nuts, the music was a bit loud on our end, but Mr. Carroll Leggett said they reminded him of a cross between a turnip and yucca plant. I can see that, although, admittedly, I have limited exposure to either.
loved it. So, it’s still a win. That was the warm up, the real courses then started.
keep the molasses in stock because the fries were a hit and Bradford can only make so much molasses at a time. I love the Calavander cheese, it’s tangy and light. It makes the molasses sweeter, at least to me. You can never go wrong with Sea Love Sea Salt, either. To hear Chef Travis tell the over-exaggerated story of how they extract the sea salt is always fun. He has it down, though. I like the haystacks over the sweet potato fries that Willows used to serve. I’m not a big fan of sweet potatoes or sweet potato fries.
there there was animal flesh on it. I love ahi tuna as it is and to have it next to the Bradford watermelon, well, it was heavenly. The okra seemed to be baby and it was crispy. There was a great seasoning on the tuna, too. The toasted seed oil gave a slightly roasted/smokey flavor to the whole dish and the melding of the sweet, savory and smokey flavors was enough to make me audibly say “mmmmm.”
everything I’ve had is fantastic and tangy. I’m not much on mushrooms but Gnomestead’s wares are always spot on and they’re pretty. I enjoyed the sun gold tomatoes, too. They’re sweet and acidic and compliments the cheese perfectly. I know I’ve mentioned how much I love good microgreens and this is certainly it.
were perfectly wilted and cooked, still retained all their flavor and created a wonderful jus. Good seasoning from the garlic ash made the dish delicious.
This past Sunday, Stephanie and I were lucky enough to get tickets to the very first “Farm 2 Fourth Harvest Dinner” event hosted by the Winston-Salem Journal’s own, food editor, Michael Hastings. The event was a highlighting of local chefs using only local ingredients from local farms and making basically, a seven course feast for 140 diners to enjoy. Before I talk about the food, I do want to say that there were 
Quaint but delicious. Chef McGill does great stuff over at Hutch & Harris.
baba ghanoush with red onion and cucumber relish and homemade naan. Baba Ghanoush (or ghanouj) is generally eggplant, tahini, garlic, lemon juice and olive oil. I can only suppose that was what was in there. I do believe I tasted the eggplant, so I figure they stayed true to form on it. Yes, for those of you wondering, I did eat the pickled red onion and cucumber relish. There were also beets and microgreens on top. The naan was firm but not leathery or tough, it was still soft and delicious. Michael Hastings of the Journal made sure to get a picture of me eating the onions as anyone who knows me knows that I hate onions. But, for the benefit and integrity of the dish and festivities, I ate them. Pickled, they’re not that bad. Not something I’d want all the time but in this dish, it was definitely outshined by the baba ghanoush. Chef Christian couldn’t be there because of another commitment but Chef Richard Miller handled it quite nicely. It was delicious.
Next up, Chef Jared Keiper of the 
a picture of because it was already being passed around before I could get to it) and Hoots braised greens and green bean salad with feta cheese. The seasoning on the potatoes were perfect. It was salty without being overbearing. The seasoning on the bean salad was kicked up a few notches. It was some spicy stuff. Not too spicy for me, but when you’re not expecting it, it can be a surprise. The cauliflower was from my pal Niki Farrington’s 
Chef Travis smoked a porchetta and the meat was banging. I don’t usually use that word with food, but it was. Tender with the meaty middle and the crisp skin on the outside. The flavor was right on point; hearty. Chef Bobby made smoked lamb with chimichurri. He made it both in slices and in “pulled’ style. Both were great and seasoned just right. Both Chefs Travis and John shared the smoker and it is always fun watching Chef Travis use his knife skills. It was also fun watching Michael Hastings come around getting “privilege tastes” of everything. This, of course, was my favorite dish. Why? Because this food had a mother. Kudos to both Chef Travis and Chef John Bobby.
in your mouth and if you have it, you won’t care what was in it. I promise. Also on the plate was a sea-salt caramel stuffed fig dipped in dark chocolate and a honey ganache truffle prepared by Chef Tirra Cowen of 
