2022, the year that wasn’t…

Wow, look at the date. December 13, 2022.

The last post I made on this site was on March 21, 2022. That was the burger recap of 2021.

I haven’t posted in nine months, but this site’s numbers have remained (mostly) steady. People have been at least looking at stuff here.

People have asked where I am, if I am going to do more podcasts, and so on and so on.

Let me address that here, now.

I have been right here. In Winston-Salem. I moved into a new office and podcast studio. I am downtown in the city I love. I am on the seventh floor of the Liberty Plaza building with a fantastic view of the western horizon. I also get a less-than-fantastic view of the construction of the new Kaleidium, but I have to say, once it’s done and the construction stops, it will be a great addition to the area. I’m not mad at it. I want it to be done.

When you have an audio recording business, hearing metal hammering metal and construction vehicles and backup alarms going off constantly, it’s a bit of a task.

With that, let me speak on the whole of my business.

Back in March, when I made that post about burgers, it was just before I found out that I had to move out of the location I was in. The building was going to be gutted (it was expensive to maintain and wasn’t worth it to the owners). I get it. I had to find a new place. I had to put most of my stuff to the side. I had to concentrate on money-making endeavors because I had to really start paying rent (I had already been paying rent). So, I took on more clients in-studio and had less time to do my “for fun” projects. I say that tongue-in-cheek because everything I do is “for fun.” Just some of those also pay me.

Let me back up a bit. When the pandemic hit, I busted my arse to ensure everyone around town knew where to find food, be it takeout, dine-in, delivery, outside dining, etc. I (along with some help from former podcast co-host Lea Metz) curated a list for over a year. That meant, in the beginning, 5-7 days a week of looking up social media accounts, making phone calls, updating a master list, blogging about it, podcasting about it, and making sure you knew where to go. It went down to three days a week and then to one as things started opening back up. That was a job in and of itself. But, again, I don’t do anything if I’m not enjoying it.

Another thing happened at that time. The influx of “food bloggers” rose to ridiculous proportions. I have been lucky enough to serve this town as a food ambassador for over a decade, so I get it. My problem is that the over-saturation of hobbyists diluted the usefulness of true “food journalists,” which is a moniker I prefer for myself and a few others. I’m not bad-mouthing those people. In fact, I’m doing exactly the opposite. They tend to tell you all the things you really want to know. They tell you when they like things and are very quick to tell you what they don’t. Some consumers want that.

I committed to myself and my food community back in 2016 that I would be a different kind of food journalist. I would do everything I can to build up the food community here in WSNC while doing as little as possible to tear it down. Some want to regard me as a “food critic,” and I cringe at that. I may critique, but I try not to criticize. So, unless I’ve privately conversed with a restaurant, restaurateur, executive chef, etc., about what was wrong, I won’t write about it here or on social media. Even then, it’s generally a “what was wrong and how it’s now better” kind of deal. Local food businesses know me as a voice for them, but the consumers know me as an advocate for them. I observe the bad things people are saying. I do my best to convey that to the businesses. Chances are, these days, they already know about it.

I also don’t really want to compete with Michael Hastings at the journal. I certainly don’t want to compete with the “word on the street” scoopers who want to tell everyone’s business before they’re ready to hear it. More than one person does that, but one, in particular, is cringingly consistent.

So, with both the ones telling what is wrong with food establishments and scooping official pressers and people wanting their business told, what is the win? What good does it do for the food establishments themselves? To me, that answer is not very much good at all.

I have gained my reputation as a confidant for many a place, and when they tell me, I don’t run and scream it from the rooftops until they give the go-ahead. In journalism, that’s called “embargo” and means that while we may have privileged information, we wait until we’re given the green light to run it. Any journalist worth their salt, integrity, and self-respect does it right.

I get it, though. Some people just can’t help themselves. They need to get the jump. They need to try places as soon as they open and tell about all the reasons that place let them down. Please stop doing that, at least. I attend openings and may report on the opening and how it went. Generally, I reserve full judgment until they’ve had their feet under them and have had time to work out the kinks.

Some may say that I’m not doing the consumers any good by only telling the good things and not the bad things. I don’t leave the bad things to fester. I may say how I would have liked it differently or say they had trouble with this or that. But, really, here’s the thing. I’m here to build up the establishments and businesses. You don’t see me doing a “list of worst burgers.” Boy, I could have, but that’s not my style. I have had plenty of things that weren’t great. I just don’t report on those things. I’m not omitting the truth. I just don’t think pushing the bad helps the establishment. I’ll leave that to the Facebook groups. Have at it.

I kind of got side-tracked (you think!?). The point is, I was tired, had little want to talk about food, wanted to do something different, had other things come up (did I mention I now own a radio station?), and didn’t feel like I was giving my readers and listeners the best I was capable of.

2023 will be different. I have begun some partnerships with other promotional entities, and we will collaborate on a few things in the new year. The podcast will return. It won’t be the same podcast you were used to. Some of the elements will return, some will not. A new podcast will come along with that. I want to do things with Street Team Steve and grow my “Street Team.” When the time is right to talk about all of that, I will (see how that works?).

Truth is, I have missed you all. I have missed reviewing food. I have missed podcasting about it. I haven’t really missed most of the writing about it, though. Considering this post is just under 1300 words, you wouldn’t know it. I just had some stuff built up, I guess.

Have you missed your verbose food guide? Bon appetite, WSNC!!

(the picture is of a sunset but is NOT a metaphor for this blog… I’m not going away)

James Beard Nominees in Our Back Yard

The 2022 James Beard Award nominees list was announced and we have two nominees here in Winston-Salem and

Stephanie Tyson (©J. Sinclair/WSJournal)

one in our neighboring Greensboro, as well as several others from around our state.

First, MY people! Both are nominated for Best Chef in the Southeast.

Congratulations to Stephanie Tyson from Sweet Potatoes (…Well Shut My Mouth) a Restaurant. She is a mighty fine chef. I don’t know of anything I’ve ever had of hers that I didn’t love. I have purchased one of her cookbooks, now I need to definitely get it signed. Smothered Yardbird and Spaghetti with a Drawl come to mind, immediately.

Peyton Smith (©Peyton Smith)

Congratulations to Peyton Smith from Mission Pizza Napoletana. Already voted one of the Top 100 pizza concepts in the country, Peyton takes his pizzaiolo skills to new heights all the time. His pies are unique and delicious. Sometimes it’s hard to get both of those qualities at the same time. But, it’s not just pizza, his meatballs and tomato sauce are some of the best around.

Now, the ones from outside of WSNC.

Tal Blevins brought the inspiration from his culinary travels to his hometown of Greensboro. What that gets us, my fellow eaters is Machete, which is the brick-and-mortar version of their newly famous supper club events they had been doing since 2018. I have to be honest, I haven’t eaten here, yet. I don’t get to GSO as much as I would like. But, hey, as an owner of what has been called a “glorious beard” (not James, but you know…), Tal rocks a magnificent beard, as well, so I definitely need to get over there. But, Machete is nominated for Best New Restaurant. Fingers crossed for them!

Tal Blevins (©Tal Blevins)

Chai Pani of Asheville is nominated for Outstanding Restaurant.

Cleophus Hethington from Benne on Eagle in Asheville is nominated for Emerging Chef.

Nani’s Piri Piri Chicken in Asheville is also nominated for Best New Restaurant.

Susannah Gebhart of Old World Levain (OWL) Bakery in Asheville is nominated for Outstanding Baker.

Cúrate in Asheville is nominated (of course) for Outstanding Hospitality.

Alley Twenty Six in Durham is nominated for Outstanding Bar Program.

Katie Button from Cúrate, Greg Collier from Leah & Louise in Charlotte, Oscar Diaz from The Cortez in Raleigh, Sunny Gerhart from St. Roch Fine Oysters + Bar in Raleigh, Ricky Moore from SALTBOX Seafood Joint in Durham, Aaron Vandemark from Panciuto in Hillsborough, and Cheetie Kumar from Garland in Raleigh, are all nominated, along with Stephanie and Peyton for Best Chef: Southeast (GA, KY, NC, SC, TN, WV).

Congratulations to all of the nominees and good luck to them all! I feel lucky to have so many awesome chefs and establishments within reach of my foodie heart.

The Man Who Ate the Town Podcast Episode 218a – A Supplement Podcast

Tim talks about the impending closing of Finnigan’s Wake and what the restaurant/bar means to this city, the community, THIS PODCAST, and to him personally. No crowd noise. No background music. Just the intro/outro and Tim.

Slàinte mhath, Finnigan’s Wake.

Finnigan’s Wake to close for good Oct. 30

This is a reprint of the Winston-Salem Journal article, it is not mine, I don’t own it. Michael is my cohost and he wrote it for the Journal. Here is the original article. I just wanted the copyright issue out of the way.

Finnigan’s Wake, a mainstay bar and restaurant downtown for 15 years, has announced it will close permanently on Oct. 30.

Owner Philip “Opie” Kirby” posted an announcement on the business’ Facebook page on Monday.

“It’s been an amazing 15 years. One-third of my life has been in this space that you helped create. People make the place and we’ve been blessed with the best staff and customers. Y’all have always stepped up and made our events, fundraisers, and community outreach your own. Your generosity has multiplied over the years to make Winston Salem a better place to live.”

Finnigan’s Wake, 620 Trade St., was one of the first restaurants in the Downtown Arts District, opening in 2006. It celebrated its 15th anniversary on Oct. 6.

Like many restaurants this year, Finnigan’s Wake had reduced its hours — in particular eliminating Sunday brunch — as a result of the labor shortage that has affected many industries during the coronavirus pandemic.

Kirby said in an email that the decision to close was not related to the coronavirus pandemic. “We’ve stayed steady thanks to our amazing community,” he said.

Instead, Kirby, 47, said he personally was ready for a change. “It’s time for me to do something different after this many years in the business. Looking for a new adventure,” he said.

Finnigan’s Wake was known for its big St. Patrick’s Day parties, as well its annual fundraisers for the St. Baldrick’s Foundation, in which hundreds of people would get their heads shaved outside the restaurant to help raise money for pediatric cancer research. This fall’s fundraiser raised $50,000.

But, perhaps most of all, Finnigan’s was known for its unassuming owner, who always had a smile for everyone and was known for posting positive, supportive sayings on social media.

Some of his Facebook messages include:

“Don’t fill the space with the first person who fits. Fill the space with the right person who fits.”

“You have more bounce to the ounce. Don’t ever forget it!”

“Gratitude is good.”

His most recent one, on Saturday: “Walk your path.”

Kirby said he didn’t quite know what his future path will be. But he definitely wants to do some volunteering.

 

Touring from the Home Kitchen (Recipes) – Mauritius – Seafood Rougaille

Mauritian cuisine is, typically, a borrowed method of cooking, borrowed cultures, and adapted over years of French, Indian, British, Chinese, and African occupation and habitation. Mauritian dishes are not too spicy, by default, but can be modified to be as spicy as you’d like. On our trip, especially this being the first “trip” we took on the Country Spinner, we went with three dishes, Cheese Fritters, Ojja, and Rougaille. I’m going to split them throughout different posts as to not overwhelm you with text and make it difficult to follow. Also, I’m going to tell you what I messed up on or did very well in true transparency. This is really more of an experiment than how to do everything right. I did mess up some things. We worked around it.

Seafood Rougaille

Here we go…


Prawn rougaille (roo-GUY) is a Mauritian dish that is usually cooked with king prawns in a rougaille sauce. What does that mean? Well, rougaille is a Creole dish that is tomato-based with incredibly rich flavors thanks to the combination of spices used. Rougaille is a traditional dish that is handed down from generations before so recipes will vary from generation to generation. That’s okay. What I made is a Creole-style dish that I made “my own.” This was one of my favorite dishes that I’ve made.

  • 2 Tablespoons olive oil
  • 1 medium red onion chopped
  • 4 cloves garlic chopped finely
  • 1/4 cup white wine
  • 2 cups tomatoes peeled and chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1-4 Red or green chilies chopped (according to your heat preference)**
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 thyme sprigs (leaves only)
  • 1 bell pepper (thinly sliced)*
  • Pinch of red pepper flakes
  • 1/2 cup of diced pineapple (drained)
  • 1 pound extra-large peeled and de-veined shrimp
  • 1/2 pound of cod (or other firm but delicate white fish)
  • 1/4 cup cilantro chopped
  1. In a saucepan heat 2 tablespoons of olive oil over medium heat.
  2. Add in the onion and half the garlic and fry until golden.
  3. Pour in 1/2 the wine to soften the onion then add in the tomatoes and cook for a few minutes over high heat then reduce to simmer.
  4. Stir in the cumin, paprika, red pepper flakes, salt, and white pepper and drizzle a bit more olive oil.
  5. Add in the parsley, chili, bell pepper, thyme, and pineapple, and remove from heat after just a few minutes.
  6. In another frying pan, heat up a little more oil and fry the remaining garlic until fragrant. Add in the shrimp and cod, season with salt and black pepper, and cook for two minutes.
  7. Deglaze the pan with the remaining wine.
  8. Add the seafood into the rougaille and stir through the fresh cilantro.
We served it on top of couscous, which is popular throughout Africa. Enjoy!

*I used 1/3 each red, orange, and yellow pepper. I don’t like green bell peppers.
**I used just one serrano pepper, seeded and chopped. Use more for more heat.


If you make this recipe, please let me know how it turned out and I’d love to see some pictures. Either email me or hit me up on Facebook, Twitter, or Instagram.

Thank you for reading!!

Touring from the Home Kitchen (Recipes) – Mauritius – Ojja

Mauritian cuisine is, typically, a borrowed method of cooking, borrowed cultures, and adapted over years of French, Indian, British, Chinese, and African occupation and habitation. Mauritian dishes are not too spicy, by default, but can be modified to be as spicy as you’d like. On our trip, especially this being the first “trip” we took on the Country Spinner, we went with three dishes, Cheese Fritters, Ojja, and Rougaille. I’m going to split them throughout different posts as to not overwhelm you with text and make it difficult to follow. Also, I’m going to tell you what I messed up on or did very well in true transparency. This is really more of an experiment than how to do everything right. I did mess up some things. We worked around it.

Here we go…


Ojja (oh-zjuh) is originally a Tunisian (northern Africa, Mediterranean coast) dish.  It’s made from eggs, known for its ease of preparation. simple and fast, and super tasty! While Ojja is often eaten with bread, we chose a large-scale cracker. Also, the recipes I found all called for Merguez sausage, a lamb sausage. No one around here (Winston-Salem, NC) had those, so we went with chorizo instead, trying to keep the Mediterranean vibe.

  • 4 chorizo sausages cut into sections
  • 2 tablespoon olive oil
  • 1 tablespoon tomato puree (I took 1 tbsp of tomato paste and diluted it with a little bit of water. Still thick but manageable)
  • 1/2 medium onion
  • 3 cloves of garlic
  • 1/2 teaspoon caraway
  • Harissa (a Tunisian hot chili pepper paste) – use to taste or not at all, your preference
  • 1 teaspoon paprika
  • 1 fresh tomato, diced
  • Salt and pepper to taste
  • 8 ounces water
  • 1 bell pepper, sliced ​​or diced, I always use red, orange, or yellow, green bell peppers are too bitter
  • 2-4 eggs
  • Parsley (for garnish)
  1. In a pan pour olive oil, the chopped onion, and the crushed garlic and fry for a few minutes then add the tomato puree and the harissa and simmer for a few minutes then add the fresh tomato cut into small dice, chorizo, and spices.
  2. Add salt and pepper and simmer for ten minutes on low heat then add water.
  3. When the chorizo has cooked, add the pepper.
  4. When the sauce becomes a little thick, break the eggs on top of the mixture. Cook for ten minutes without simmering (cover if you want hard-boiled eggs).
  5. Ensure that every portion has its own egg to break over the dish.
  6. Finally decorate with parsley and serve with good bread, lavosh, or crackers.

If you make this recipe, please let me know how it turned out and I’d love to see some pictures. Either email me or hit me up on Facebook, Twitter, or Instagram.

Touring from the Home Kitchen (Recipes) – Mauritius – Cheese Fritters

Mauritian cuisine is, typically, a borrowed method of cooking, borrowed cultures, and adapted over years of French, Indian, British, Chinese, and African occupation and habitation. Mauritian dishes are not too spicy, by default, but can be modified to be as spicy as you’d like. On our trip, especially this being the first “trip” we took on the Country Spinner, we went with three dishes, Cheese Fritters, Ojja, and Rougaille. I’m going to split them throughout different posts as to not overwhelm you with text and make it difficult to follow. Also, I’m going to tell you what I messed up on or did very well in true transparency. This is really more of an experiment than how to do everything right. I did mess up some things. We worked around it. I will say that I can’t find any pictures that I took of this recipe and I realize that sucks. I think I have everything else, though. This picture is from someone else. I don’t know who but it isn’t my picture.

(not my picture)

Here we go…


Cheese fritter is a snack that Mauritians like to consume during picnics or other occasions. It is also very popular during the month of Ramadan, probably because you can premake the batter and do these really quick after sunset.

These Cheese Fritters came out a little overdone because I had the oil too hot, I think. The lesson was learned and the next time (and there will be a next time) I will make sure to have a candy thermometer or similar to make sure the oil is at a good temperature. One thing, we looked for chickpea flour instead of regular wheat flour as chickpea flour (or more precisely, bessan powder for the recipe) is what the Mauritians use.

  • 3 cups chickpea flour
  • 1 pinch of baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • 1 large onion, finely chopped
  • 2 chopped serrano peppers, seeded
  • ¼ cup chopped fresh chives*
  • 1 cup fresh cilantro
  • ½ teaspoon salt
  • 1 cup water
  • Cubes of cheese**
  • Oil
  1. Pour chickpea flour, salt, pepper, cumin, baking soda, and baking powder into a large bowl and mix everything well.
  2. Gradually pour your water in until you get a very soft and consistent paste. Don’t just dump the water in. Mix vigorously, adding more water if necessary, then leave for 10 minutes.
  3. Pour coriander, peppers, onions, and chopped chives into the batter and mix thoroughly.
  4. Heat your saucepan or pot over medium heat and pour in the oil.
  5. One at a time, add the cheese cubes to the batter, using a tablespoon to cradle it (so you don’t lose it in the batter) but making sure it is completely coated by the batter.
  6. Dip the battered cubes into the oil and brown for about 2 minutes or just before the cheese starts oozing from the crisping batter.
  7. Let drain before serving.

*If you don’t have fresh chives, you can use dried, but I’ve found that fresh has a brighter flavor.
** Use a good melting cheese. We used Dubliner and that was not a good melting cheese. You want one that melts but also keeps its consistency. I suggest a fontina, gouda (smoked or otherwise), mozzarella, or gruyere. And, if you have some pimento cheese sitting around, roll some in a ball and use that, I think that would be good.


If you make this recipe, please let me know how it turned out and I’d love to see some pictures. Either email me or hit me up on Facebook, Twitter, or Instagram.

Thank you for reading!!

Mr. Barbecue to Finally Re-Open Its Doors on March 15

©Walt Unks/WSJournal

The heck with the Ides of March! Winston-Salemites or as I like to call them Camel Citizens, will finally be getting their BBQ Mecca back on Monday, March 15 when Jimmy Carros reopens the famed restaurant almost two years after the fire that gutted part of the building. Thankfully, when that fire happened on April 10, 2019, during prime dinner service, everyone got out and no one was injured. The restaurant has been open and serving delicious “Q” since 1962.

To find out more, visit their Facebook page or their website. I will talk more about this on Monday’s podcast!

Those We’ve Lost

2020 was a bad year for everyone, but especially the Food & Beverage Community.

Here’s a list of those that have closed since the pandemic started. The dates are the dates of the posted announcements (if known). Not all restaurants closed because of the pandemic, necessarily, but it certainly didn’t help matters. This list will update as needed.

Bib’s Downtown – Dec 31, 2020
Bonefish – June 23, 2020
Cafe Vera Du – Oct 17, 2020
Carmine Italian Restaurant – Sept 15, 2020
Cheddar’s Scratch Kitchen – May 18, 2020
Cimarron Steakhouse – August 26, 2020
Corks Caps & Taps – August 24, 2020
Dr. Chops – September 24, 2020 (Closed since March 2020)
Lighthouse Grill – September 17, 2020
Mary’s Gourmet Diner – May 25, 2020 (Closed since March 14, 2020)
Miyako Japanese Restaurant – January 1, 2021 (Sold and changed to a chain)
Mooney’s Mediterranean Cafe – October 12, 2020 (Closed since March 2020)
Mozzarella Fellas – January 1, 2021 (Rebranded to Dom’s on Spruce Street)
Organix Juice Bar – November 2, 2020
Paul’s Fine Italian Dining – July 1, 2020
Providence at BB&T – May 29, 2020
Ruby Tuesday in Clemmons – August 11, 2020 (Closed since March 2020)
Silo – March 31, 2020 (Turned keys in long before the announcement)
Social Southern Kitchen & Cocktails – January 2, 2021
Spruce Street Garden – Craft Tavern – October 30, 2020
Tart Sweets – October 22, 2020
The Beer Growler – December 14, 2020 (Closed since September 2020)
The Slanted Shed – October 18, 2020
Trade Street Diner – July 1, 2020 (Closed since March 2020/rebranded Cibo)
West End Coffee House – August 31, 2020
Zesto’s Burgers & Ice Cream – Official date unknown.

Wild Willie’s Wiener Wagon – Moved to Myrtle Beach September 2020
Twin City Hive – Moved to Gibsonville August 22, 2020 (and have since closed again).
The Flour Box is closed temporarily in search of a new location (late February 2020).