Fratellis Steakhouse

Fratellis Steakhouse in Winston-Salem has quickly become one of my favorites in the area. It's great for family dinners or special occasions, and they have a more casual bar for dates or getting together with friends. This location has been home to several restaurants throughout the years, including Staley's, Frankie Rowland's, and most recently, Old Staley's Bar and Grille. I'm thrilled that it has stayed Fratellis, and if they keep doing what they've been doing, I have no doubt it will stay here for a very long time.

Everything I've tried on the menu has been wonderful, including their craft cocktails. All entrees come with the Fratellis Family Salad, featuring apples, dried cranberries and pecans, or you can upgrade to the Wedge, my personal fave. Bacon, Grape Tomatoes, Gorgonzola crumbles and Gorgonzola dressing is a classic combination. It would be easy to get full on this, alongside their dinner rolls with herbed olive oil, but don't do it! There's a lot to look forward to with your entrees. The Greek Village Salad could serve as an entree though, with Tomatoes, Cukes, Kalamata Olives, Onion, Bell Peppers and Feta Cubes (!!) over chopped Romaine. It's like eating a delicious garden. The crunch and freshness of the ingredients is wonderful.

Being that it's an Italian joint, you know Fratellis is going to have a killer pizza. Their chicken pizza has mushrooms, caramelized onions, bacon and spinach and rivals just about any pizza you've had anywhere. The crust and sauce are so flavorful, and the slices aren't TOO big, so you don't feel guilty having 3 or 4.

My favorite entree is their Seabass. It is outstanding. The fish is incredibly tender, and served atop flavorful lemon basil risotto, with cherry tomatoes for a bite of acid and a pop of color. Add some capers and a drizzle of feta cream, and you have a killer dish. It's hard for me to not get this every time I come here!

You could also opt for any of their flavorful steaks, with crusts like mushroom marsala, homemade boursin or horseradish cream. I also like to order their tender scallops a la carte, which come 8 ounces to an order, which equals anywhere between 4-8 scallops. This dish comes with two sides, and the sides alone could be a satisfying and fulfilling meal. Parmesan-blistered corn is exactly what it sounds like: charred corn is sprinkled with Parmesan cheese. Needless to say, it's delicious. Roasted Brussels Sprouts are made even more delectable when they're paired with crunchy, sweet apples, and chewy, salty bacon. They're really hitting on all flavor and texture points here. Fratellis gnocchi is some of the best I've ever had. It has incredible flavor and is toothsome, so it doesn't just wilt away. It's sprinkled with salty parmesan cheese for extra decadence.

You must save room for dessert, whether it's their signature Krispy Kreme Bread Pudding, or my favorite, the Bananas Foster. This isn't the traditional Bananas Foster you're used to, either. A thick slice of buttery pound cake is topped with a caramel rum sauce, sliced bananas, vanilla ice cream and the star of the show: candied pretzels. The pretzels give a necessary salty crunch to break up the richness of the dish. It's one of the best restaurant desserts I've ever had. My party and I went HAM on it (look it up on urban dictionary) and it was difficult to resist ordering another one immediately.

I love Fratellis. If you live in Winston and haven't been, make a trip here ASAP. Reservations are recommended, because the word is getting out that this place is the jam. We have plans to return for my parents' anniversary later this month and I can't wait. That will also mark the 5th anniversary of my blog! Holy cow. Time sure flies when you're seeing great flicks and eating killer food.

Moonlight

Starring: Mahershala Ali, Janelle Monae, Naomie Harris, Ashton Sanders
Director: Barry Jenkins
Running Time: 1 hour, 51 minutes
Rating: R

"Moonlight" is one of the most heartbreaking films I've ever watched. To call this a coming of age story is a bit of an understatement. Yes, we see our protagonist Chiron develop from age 8 to age 28 (or thereabouts) but we also see his attempt to overcome being a gay black male in a rough Miami neighborhood. This isn't just your average tale of growing up. The acting is incredible, each actor doing their character justice, with spot-on cinematography and a hauntingly beautiful score. Will this be a contender come Oscar season?  It's hard to say, but this is an extremely well-done film that's sure to leave tears in your eyes and a heaviness on your heart.

The film is broken into three parts. We first meet 8-year-old Chiron, aka Little, as he is running away from bullies. He finds himself in a drug house, and we immediately realize the type of neighborhood he lives in. Juan (Ali) finds him and serves as a sort of mentor, though he is in fact a drug dealer himself. Juan and his girlfriend Teresa (Monae) are seen parent figures to Little, much more so than his mother (Harris) who has recently developed an addiction to crack. Even at age 8, Little questions his sexuality and wonders why kids at school tease him and call him cruel, gay slurs. His friend Kevin encourages him to not be "soft" and fight back when he is bring picked on. This friendship with Kevin develops into a touching story line that we follow throughout the film. Juan and Teresa struggle with their role in Little's life, knowing his tumultuous home situation. The moment Little realizes Juan sells drugs for a living, and his mother takes drugs, is heartbreaking.

During part two, we meet Chiron, the alienated and bullied high school student, still being tormented for his sexuality. Chiron's struggle with his sexuality isn't the primary focus of the film, because everything in his life is an equally difficult struggle. He continues to spend time with Teresa as his own mother falls further and further into the drug world. One day, Chiron hits his breaking point. We see it building and building until it finally comes to a head. It was only a matter of time, and it's devastating to watch.

Part three introduces us to a whole new man: Black. He has become a drug dealer in Atlanta, and has developed a hard persona - the sensitive and naive boy we once knew is long gone. He gets a phone call from his old friend Kevin, and when they reunite, Kevin is also shocked at Black's new lifestyle. The two share a few powerful scenes over dinner at a diner, but for the most part, this was the weakest chapter in the film. It was also hard to see the vicious cycle of poverty and crime life continue to be played out.

Obviously, this is not a feel-good movie. My brow was furrowed the entire time. The three actors that played Chiron did it with such grace and courage. It's a beautiful movie, in its own dark way, but was very hard for me to watch.

Arrival

Starring: Amy Adams, Jeremy Renner, Forest Whitaker
Director: Denis Villeneuve
Running Time:1 hour, 56 minutes 
Rating: PG-13

It wasn't until a few years ago that I got into the sci-fi film genre. "Aliens," "Interstellar," and "Gravity" helped me get on the bandwagon, and now I'm excited anytime a new space film gets released. (I finally saw the very first Star Wars just last month!) The fact that we know so little about aliens, outer space, other galaxies and the like, leaves a lot of room for creative story lines and interpretations. "Arrival" is the latest sci-fi/alien film, and it's the best movie I've seen all year. I would advise you to not watch the trailer, so there are truly no spoilers.

It's always difficult to write about films like this - not divulging too much of the plot, but wanting to entice my readers to go see it. The cinematography is beautiful, the score haunts, and you'll alternate between being on the edge of your seat and being totally lost. Director Denis Villeneuve is fresh off "Sicario", a fabulous, underrated movie that has quite a bit in common with "Arrival". While the plots couldn't be further apart, we're on a journey through the eyes of a female protagonist, figuring everything out at the same time with her.

Amy Adams plays Dr. Louise Banks, an expert linguist hired to communicate with paranormal creatures that have arrived to Earth. The arrival came in the form of 12 UFOs, scattered randomly throughout the world. Adams brings such grace to this role that it's easy to empathize with her. Jeremy Renner, though a bit miscast, does a fine job as physicist Ian, who works alongside Louise to figure out how to communicate with the aliens. I could always use more screen time with Forest Whitaker, the military officer who hired them.

Louise, Ian and the team are allowed inside the UFO every 18 hours, when a door opens. Their first trek inside will cause anyone anxiety to watch. I was worried that seeing the aliens would take away the intrigue and mystery, but it's always interesting to see different writers' and directors' interpretations of the creatures. The plot slows a bit during the middle, but every other scene jerks you back to the pressure cooker Louise, Ian and the rest of the world are in. What seems like a daunting and impossible task isn't made easier when each country shuts off communication with each other, out of mistrust and fear of the unknown.

I hate to stop here, but that's really all I can say without giving away too much. You don't have to enjoy sci-fi films to enjoy this movie. If you do enjoy them, you'll really love this movie. It's one of the most unique filims that I've seen in a long time. The story, though strong on its own, is supported significantly by Amy Adams, a true tour de force. She has a lot to carry with this film and she doesn't disappoint. You'll leave, still thinking about the movie for days to follow.

Pieology

Pieology just opened its doors at Friendly Center in Greensboro, next to the new Rise Donuts. Nothing (major) against the Cheesecake Factory, but the Pieology - Rise duo is about to be the hottest new stop in the shopping center. Last week, I got to sample 6 of Rise's famous donut flavors including Original Glazed, Sprinkles with Vanilla Icing, Chocolate Chocolate Cake, Pumpkin Spice Latte, Cheerwine Glazed and my favorite of the bunch, Fruity Pebbles. Last week was a great week because I also got to attend a Private Media Event and enjoyed a sneak peek at Pieology, a fast-casual, customize-your-own, unlimited fresh toppings pizza joint. I repeat: these two are about to be the hottest spots at Friendly.

Beauties from Rise!

When you walk into Pieology, you notice several things: it's bright, clean, and there are endless toppings with which to decorate your pie. Literally endless - you can put on as many toppings as you like, which is good news to a "too much is just enough" kind of gal. Salads are fresh, with a nice assortment of toppings and presumably homemade dressing, and you can build your own, too. But the main event here, is the pie.

My favorite of the night was the Smokin' Buffalo Chicken. This promises heat, and it delivers. An olive oil base is a nice, neutral bed for chicken, fiery buffalo sauce, gorgonzola, mozzarella and the kicker - cilantro. The flavors all shrine through and satisfies all of my buffalo cravings. It's simple, yet packs a huge punch. Not for the weak palate!

Smokin' Buffalo Chicken

Alfredo's Alfredo is another flavor bomb, with a three cheese alfredo sauce base, mushrooms, artichokes, tomatoes, basil, mozzarella and tons of fresh garlic. With both the Smokin' Buffalo and Alfredo's Alfredo, I didn't miss the tomato sauce base, which I typically prefer. This pie has enough going on to intrigue my taste buds and satisfy my texture buds, too. This one is a winner.

Alfredo's Alfredo

The Rustic Veggie is a great healthy option, served on a whole wheat crust with that tomato sauce I had been lusting after. They call it the Mardi Gras pie, because it's so darn colorful! Just about every veggie you can think of is on top: green peppers, roasted red peppers, corn, red onion, garlic, basil, with ricotta and mozzarella to boot. Why hasn't corn been a common pizza topping until now?  The crunch and sweetness is fantastic. I would probably add more garlic next time, but I was impressed that the crust didn't bend with the weight of the toppings! It may be a super thin crust, but it is crisp and sturdy!

Rustic Veggie

Gotta do a Classic Margherita when you're sampling pies. This was my second favorite: beauty in simplicity.  Tomatoes, basil, mozzarella, garlic, Parmesan - this one will have even the heartiest carnivores out there smiling. These ingredients were made for each other, and Pieology's version is one of the better Marg pies I've had in the area.

Classic Margherita

I didn't feel overly stuffed after eating several slices of Pieology's pizza. That's not something I can say about other pizza joints. Thankfully I had room to try their Chocolate Chip Churro Dessert Pizza, which nailed my sweet tooth with just the touch of sweetness I needed. The crust is super thin, almost too crisp for my liking, but you don't need much to get your fix. The mini chocolate chips are precious, the cinnamon sugar sprinkle with the icing glaze is reminiscent of a cinnamon roll, but this doesn't feel too rich or gluttonous. And in case you can't finish any of your pies, there are brilliant half-pizza size boxes for you to leave with!

Chocolate Chip Churro Dessert Pizza

I have no doubts that both Pieology and Rise will take off the moment people get word of their openings. Both are active on social media, too. Check them out, and let me know what you think!

The Traveled Farmer

The restaurant formerly known as Marshall Free House in Greensboro is getting a brand-new concept. Next month, it will become The Traveled Farmer, led by Chef Jay Pierce and mixologist Mark Weddle. The team, along with Marty Kotis, will emphasize local foods, highlighting farmers and seasonal produce, and best of all, they're even planning to have a mini farmer's market in the restaurant! "Why wait in farmer's market lines on the weekends?" they thought - you can stop by the Traveled Farmer for lunch or dinner and pick up some collards and butter while you're there! They'll even have a case of prepared foods like pimiento cheese, chicken salad and housemade crackers. They've pretty much thought of it all. And if their recent preview is indicative of the creativity and quality of food they're going to offer, we're all in for a real treat.

The menu is a sampling of dishes from around the globe. Chef Pierce remarked that people tend to associate "local" and "farm-to-table" restaurants solely with Southern food. This is not always the case. Just looking at the menu, I recognized dishes from Mexico, Korea, China, Italy, and since we are of course in NC, the South. "NOT Pimiento Cheese" combines aged white cheddar cheese with green chiles, and is served with housemade crackers, pickled okra and pickled green tomatoes. This is my kind of spread - spicy, tangy, with a bite, unlike some heavy mayo-based pimiento cheeses that tend to be on the sweet side. The dish got its name because too many people were asking where the red pimientos were, and didn't think the green chiles were an acceptable substitute for it to truly be considered pimiento cheese. Call it what you want, it's fabulous.

Pickled okra and green tomatoes with housemade crackers and NOT pimiento cheese

One of my favorite dishes of the night was the "Street" Shrimp, though they were more like Shrimp Tacos or lettuce wraps. The fried shrimp had an incredibly flavorful batter - some of the best I've ever had - and believe me, growing up in the South, I've had a lot of fried shrimp. About 3 or 4 beauties rest in a lettuce leaf, with Valentina hot sauce and a creamy white sauce drizzled on top. Blistered corn, queso fresco and sliced radishes round out the dish. Three come in a serving - they are incredibly satiating. You could easily make this a meal.

"Street" Shrimp

Rare Tuna Tostadas present three beautifully rare pieces of ahi tuna on a crisp tortilla shell. The chipotle glaze and ancho aioli bring some serious heat, but they're more spice-forward than heat-forward, if that makes sense. Avocado is nice and smooth and cooling. Cabbage provides crunch, and a squirt of lime is just what you need to balance the flavors. You get two in a serving here.

Rare Tuna Tostadas

Mixologist Mark Weddle is pretty well-known in the national Bloody Mary competition world, so when he appeared with a tray of Reposado Tequila and Carrot Juice bloodies, I could hardly contain my excitement. The rim is Old Bay seasoning, and the heat comes from horseradish and black pepper. This drink is called "The Wild Hair" and it is absolutely wild in the best way.

The Wild Hair

Brussels Sprouts could NOT be more trendy right now, which is lucky for me, because I love them. Chef Pierce makes his shaved, pan-roasted Brussels a satisfying vegetarian meal all on its own. He adds mushrooms for texture and meatiness, sherry vinaigrette and chile for depth of flavor, and the best part - salty, crispy leaves for crunch. This dish is a fabulous texture ride.

Pan-roasted Brussels

Broccoli Pasta sounds just like what you think it is, but it's so much more exciting because of the warm Caesar vinaigrette and fresh pecorino cheese. Angel hair pasta from Drake's in High Point gets coated with these tasty flavors, with a pop of al dente broccoli for texture and color. Another satisfying vegetarian option, that even tastes light and healthy.

Broccoli Pasta

As if we had room for much more, we moved onto the entrees. I think Chef Pierce served us his pan-roasted Chicken Breast with Sweet Potatoes, Creamed Collards and Country Ham to remind us that there is beauty in simplicity. The chicken was perfectly seasoned (with just salt & pepper I believe) and was so tender - not overcooked. The collards screamed flavors of rosemary, which caught me by surprise, but anyone who thinks they don't like collards are sure to enjoy these. The sweet potatoes were cut into rounds and sauteed, perhaps flash fried, but otherwise left in their natural state. The pretty pink china plate might have been the prettiest part of this dish, but it's a reminder that you can taste the love in simple dishes, and they can be truly pleasing.

Pan-roasted chicken breast with sweet potatoes, creamed collards and country ham

Perhaps my favorite dish of the night was the Korean Bowl. This is something I don't make for myself at home (I don't make most of what we ate at home, either!) but this felt like a special treat. Charred Pork with Gochujang, Greens "Kimchi", Shiitake Mushrooms, Pickled Turnips, and a beautiful Soft-Boiled Egg sat atop a bowl of delicious sticky rice. A dining companion remarked that the rice was not sticky enough for her liking, and that it crumbled too easily, but this diner didn't have an issue. In fact, I liked that it was only slightly gummy, and thought the flavor was fantastic. Again - I'm not sure how many times in my life I've thought rice was so tasty! Beauty in simplicity! The greens "kimchi" was super salty, not tangy like you'd expect to find with kimchi, but the pickled turnips gave me the acid I was looking for. And the best part was breaking the soft egg yolk to coat everything with its beautiful yellow blanket.

Korean Bowl

Just when we thought we were about to pop, mixologist Mark appeared with little saucers with a few Cocoa Puffs - yes, the kid cereal - in each one. This cereal fanatic was freakin'. We were instructed to pour a carafe of vodka, butterscotch schnapps and kahlua on top of the puffs, and drink out of the bowl, as if we were drinking the cereal milk like we did in our youth (or this morning). The whimsical drink is aptly named The Cereal Killer, and it truly is killer. Alongside, we enjoyed a chocolate cake with chocolate mousse frosting, to make it extra moist and rich. The best part was the earthy banana caramel that cut through the richness.

Chocolate Cake and The Cereal Killer

Are you impressed? I left with my jaw still on the floor. I cannot wait to see what else these guys have in store, and to try other fabulous-sounding items on their menu, like Eggdrop Soup with a soft egg and cilantro, or the Sweet Potato Dumplings with Blue Cheese and Candied Pecans. Their hard work on this new concept is evident. They should be very proud, and you should be very excited.

The Girl On The Train

Starring: Emily Blunt, Justin Theroux, Allison Janney, Haley Bennett
Director: Tate Taylor
Running Time: 1 hour, 52 minutes 
Rating: R

There are only a few books out there that have given me the heebie-jeebies. The Girl On The Train by Paula Hawkins was one of them. I couldn't read it before bed, which was a problem, because I couldn't put it down. I absolutely loved this book - all the drama, twists and turns kept me guessing until the last few chapters. I was skeptical when I heard they were making this into a movie, and as per usual, I thought the book was better. But maybe I didn't enjoy the build-up to the climax of the movie because I already knew what was going to happen. Regardless, I thought it was a pretty good, not great, interpretation, but if you haven't read the book, you're sure to enjoy the film. If you saw or read "Gone Girl", this story is in the same vein.

The book is divided into parts with 3 narrators: Rachel, Anna and Megan. All of these women are flawed, if not slightly maniacal. The timeline in the book is easy to follow, but I felt like it was a little difficult to keep up with in the movie. While Rachel (read: Emily Blunt) gets the majority of the screen time, the book gives us more time to get to know Anna and Megan. Their stories overlap significantly, seemingly incestual, and the flashbacks keep you guessing "who did what and who and when?" A friend I saw this with muttered out loud a few times "I'm so confused."

Blunt plays a pretty convincing alcoholic (Rachel) who rides a train everyday into Manhattan. Rachel has developed a somewhat ridiculous obsession with a woman (Megan) she sees from the train, who lives in the house next to Rachel's former house she shared with her ex-husband, Tom. He still lives there, with the woman he had an affair with, Anna, and their new baby. Megan is Tom and Anna's former nanny. Still with me? I told you it's a bit incestual.

Rachel drunk dials Tom and Anna and shows up at their house frequently, but doesn't remember doing this half the time, because she is totally wasted. We feel sorry for Rachel and her sad life, but it's easy to empathize with Tom after we see flashbacks of Rachel's violent behavior and drunken stupors.

One evening, after too many martinis and a nalgene bottle full of vodka, Rachel embarks on a blurry journey into Tom and Anna's neighborhood, and comes in contact with who is seemingly Megan, but we really can't tell as we're seeing this through Rachel's fuzzy and distorted point of view. It's actually unclear whether or not this occurrence took place, or if Rachel is imagining things in her blackout state. The next day, Megan is reported missing, and both the audience and Rachel begin questioning everything that happened that night.

The lead up to the climax is a bit too long, and the climax itself is a touch too short. Justin Theroux doesn't get enough screen time as Tom, same with Allison Janney as the detective. It would also have been nice to have a plethora of suspects, like the book presents. It's worth a watch, though, especially if you're into bone-chilling movies during the Halloween season!

Triad Local First: Community Table

If you're unfamiliar with the nonprofit Triad Local First in Greensboro, I'm here to tell you that the group is doing some very exciting stuff. The organization is a network of locally owned and independent businesses in the Triad, committed to building a strong, local economy and a vibrant community (which I think is important to all of us these days.) Each year, TLF's Community Table fundraiser dinner brings together people who want to advance the organization's mission, all the while having some pretty spectacular locally-sourced food. This year's Community Table was at Hidden Lane Farm in Summerfield, which could not have been a more beautiful location for this event.

With two of my favorite food bloggers! Kristi Maier (triadfoodies) and Nikki Miller-Ka (Nik Snacks)

It was incredibly inspiring to see so many people come together for a good cause, and one they are passionate about. I got chills hearing Executive Chef Travis Myers and 2015's Executive Chef Tim Thompson speak about the impact this organization has on the community, and it's a great reminder that we should continue to bridge the gaps between Winston-GSO-High Point, to make the Triad thrive. The caliber of chefs that showed up for this was top-notch: Chefs Richard Miller (Graze), John Bobby (A Noble Grille), Jared Keiper (The Tavern in Old Salem), James Patterson (Sedgefield Country Club), Janis Karathanas (Providence Restaurant), the aforementioned Tim Thompson (Greensboro Country Club) and Travis Myers (Willow's Bistro), among many others. Needless to say, the food was sensational.

Plates are ready!

When I arrived, I was greeted with Grilled Oysters with Tomato Foam, and spotted a huge dish of Paella cooking away. It's not everyday you find legit paella in this hemisphere! It was studded with mussels, shrimp, chicken and sausage, with a savory saffron sauce. I loaded up on it. TOPO Organic Spirits was in the mix, offering up 3 cocktails featuring their whiskey, vodka and my favorite: gin. The Spicy Cucumber Lemonade had a bright and spicy earthiness - I had 2! Beer lovers got to sample Pig Pounder Brewery, while winos tasted some selections from Zeto. They also provided the wine for the evening - a slightly sweet Vouvray and a tasty red Zin.

Drinks courtesy of TOPO Distillery

Paella

Grilled Oysters

With a belly full of gin and paella, I didn't know how to begin pacing myself for the start of 9 courses. But try I must, because I had been watching a giant kettle of Brunswick Stew cook over a fire since I arrived. This wasn't your average Brunswick Stew, either. It had rabbit, pork, butter beans, corn and OKRA! It was slighly sweet, and a perfect consistency.

Cooking the stew!

Brunswick Stew

The pacing of the evening was perfect. Not long after the stew, a colorful dish of Panzanella appeared, family-style. Heirloom Tomatoes, Pea Shoots, Olives, Peppers and Charred Bread were nestled together in a tangy vinaigrette. This is the epitome of a summer dish. Heck, it's a great dish anytime of the year.

Panzanella

For the record, there is no wrong way to eat lamb. But when it is pit-cooked, it is especially delicious. The rosemary mop (sauce) and hoppin' John that accompanied it made for a really beautiful balance of flavors. I was worried the rosemary would overpower the natural flavor of the lamb, but it brought out earthy, almost floral notes in the meat. To highlight some of our local vegetables, we had an Heirloom Tomato and Flat Bean Salad, served family-style. Ripe tomatoes, haricot verts and wax beans were drizzled with olive oil, sprinkled with scallion ash, with tangy wedges of Goat Lady Dairy Goat Cheese. The cheese could have easily been the star of the show, but the freshness of the vegetables and difference in textures made for a really delightful dish.

Heritage Farms Lexington-Style Pit Cooked Hog paid homage to the amazing, vinegary pulled pork we all love here in the South. Notes of wood and smoke remind you that the chefs had been putting some TLC into this one all day. Old Mill of Guilford's creamy yellow grits were a perfect accompaniment and absorbed the flavors of the pork. Shredded kale rounded out the plate, and I found them comparable to collards. The slight bitterness helped break up the richness of the dish. This is Southern bliss on a plate.

Course #8 of 9 was naturally one of the most decadent. Three hour braised Short Ribs had a savory umami flavor that was impossible to resist. Just when I thought I couldn't eat another bite, this tender meat literally crumbled under my fork. The mashed potatoes were not just a side either; they were a perfect vessel for the jus and leather britches (dried green beans). I didn't think I was going to make it through another meat course, but I did. And I'm so glad I didn't look back.

Braised Short Ribs

I have grown to love a good dessert wine, so when a Muscat (much like a Moscato) was offered alongside the Orange Creamsicle Mousse Cake, I was tickled. The wine on its own is incredibly sweet; with the dessert, oddly enough, it cut through the sweetness of the dish. The star of the dessert was the brown butter vanilla shortbread cookie adorning the top of the mini mason jar. Citrus was a perfect way to end this meal, and a charred citrus confit helped cap off this amazing Southern - soul food - pig pickin' dinner.

Orange Creamsicle Mousse Cake

Tickets to Community Table sell out each year, so you'll want to have this on your radar for 2017. The location and chef are TBD right now, but you know Triad Local First and the chefs in the Triad will continue to raise the bar for this outstanding event. I was so proud to be part of it. And I'm still full.

Got to Be NC Competition Dining Series - Battle of the Champions

It's championship time, y'all. The Got To Be NC Competition Dining Series is heating up with the Battle of Champions in Raleigh, November 11-20! This event will feature the best of the best, and you know these tickets will fly the moment they go on sale.

I love this event - all foodies would - and if you haven't been to a battle in your region, this is your last chance of the year to go! You'll serve as a judge at this 6 course meal, where two ingredients have to be featured in each dish. You don't know the ingredients until you're seated at the table and trust me, this year's ingredient combos have been pretty spectacular.

Tickets go on sale this Monday, October 3 at 7pm - and don't wait to purchase them! This is the hottest battle of them all. Get more information on where to get your tickets here and check out the official press release below!

Got to Be NC Competition Dining Series Announces Chef Bracket and Ticket Sales

for Battle of Champions in Raleigh Nov. 11 to 20

Raleigh, North Carolina – Sept. 29, 2016 – The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the Carolina’s food, agriculture and culinary talent, is gearing up for its Battle of Champions series in which six top North Carolina chef teams will battle it out to take home the coveted annual championship title. Foodies from around North Carolina and beyond are invited to attend the five live dinner events Nov. 11 to 20 in Raleigh, savoring the full-service, six-course meals and serving as judges. Tickets to these interactive battles go on sale Monday, Oct. 3 at 7 p.m. at www.competitiondining.com and are guaranteed to sell out quickly.

The six chef teams competing in the Got to Be NC Competition Dining Series Battle of Champions each won their local series to earn a place in the championship. The bracket includes:

·       Friday, Nov. 11 Dinner

o   Team Egg Heads from Durham: Scott Schabot, Keith Calise and Tad Balio, Another Broken Egg Café chefs.

o   Team Sedgefield Culinary Crushers from Greensboro: James R. Patterson III, Sedgefield Country Clubexecutive chef; Isaac Spencer, Sedgefield Country Club chef; and Tim Alston Sedgefield Country Club lead cook.

·       Saturday, Nov. 12 Dinner

o   Team Ceviche’s from Wilmington: Sam Cahoon, executive chef of Ceviche’s in Wrightsville Beach; and Edson Juarez and Eric Smith, sous chefs at Ceviche’s.

o   Team Vidalia Boom from Winston-Salem: Sam Ratchford, co-owner and executive chef at Vidalia Restaurantin Boone; Julius Kalman, Vidalia Restaurant co-owner; and Jason Walsh, Vidalia Restaurant chef.

·       Sunday, Nov. 13 Dinner

o   Team Radical Range Riders from Charlotte: Adam Reed, owner and chef at Sante' of Matthews in Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Jess Cochran, culinary instructor at Central Piedmont Community College in Charlotte.

o   Team Mirepoix from Raleigh: Franz Propst, executive chef at Peak City Grill & Bar in Apex; Ryan Summers, chef at Chef's Palette Restaurant and Bar in Cary; and Tom Halik, chef and proprietor at Main Street Grille Café & Bakery in Wake Forest.

·       Friday, Nov. 18 Dinner

o   Nov. 11 winning team versus Nov. 12 winning team

·       Sunday, Nov. 20 Grand Finale Dinner

o   Nov. 13 winning team versus Nov. 18 winning team

Each of the Battle of Champions dinner events, just as at all dinners throughout the year-long series, includes two chef teams battling it out preparing three courses centered on a featured North Carolina ingredient that is revealed only an hour before they start cooking that day. Unlike any other cooking competition, attendees vote on each dish using their smart devices, and ultimately help determine who moves on to the next round and who goes home. New to the competition this year, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

“This year’s Battle of Champions is certain to bring dynamic competition and delicious food throughout the five dinner events,” said Jimmy Crippen, Competition Dining Series founder and host. “The level of culinary talent and exceptional creativity in each of our 2016 local series blew us away and we can’t wait to see what these skilled chef teams serve up in the annual championship. Foodies won’t want to miss this ultimate culinary showdown!”

As they move on to the Battle of Champions, the six chef teams will all compete for bragging rights and a grand prize of $4,000 in cash and prizes. Each winning team member will also take home a handcrafted chef knife by Ironman Forge and a 40-quart Grizzly cooler,compliments of Joyce Farms. All Battle of Champions events are held at NC State’s Dorothy & Roy Park Alumni Center located at 2450 Alumni Dr. in Raleigh, North Carolina.

Tickets for the Nov. 11, 12, 13 and 18 battles are $119 each, and tickets for the grand finale battle, Nov. 20, are $139 each. Learn more and buy tickets starting Monday, Oct. 3 at 7 p.m. at www.competitiondining.com/events/battle-of-champions.

About The Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Freshness from North Carolina Waters, Joyce Farms, Goodnight Brothers, Pepsi Bottling Ventures, ALSCO, Swisher Hygiene and local and regional partners throughout the state. The goal of the series is to celebrate North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visitwww.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitteror Instagram.

Tessa Farm to Fork

How do I love thee, Tessa Farm to Fork? Let me count the ways. This place is less than a mile from my house and one of my new favorite restaurants in Greensboro. Tessa specializes in seasonal menus featuring locally sourced ingredients. Prices are reasonable, the space is bright and quaint, it's simple yet elegant. Service is great, and you can tell management knows what they're doing. I am so excited for them to be entering in their 8th month and can't wait to taste more from them.

Menus change fairly frequently, so I'll recap some of what I've sampled over the past month. At lunch, the Hickory Nut Gap Pulled Pork Sandwich piles a huge mound of savory pulled pork onto a brioche bun, where one side is slathered with whole grain mustard, and one side is spread with tangy blackberry jam. I adore the sweet and savory flavor combo this creates. Finally, a place that understands my condiment obsession! Sides are exciting, ranging from Broccoli and Bacon Salad to Curried Zucchini and Onions.

Grilled Shrimp Tacos

The Candied Beet Salad does honor to the vegetable, adding pickled onion, Thai basil and cashews for an Asian flare. When you add grilled shrimp, you get 7, and they have a nice charred flavor. The Seasonal Berry Salad combines plump blackberries and blueberries with almond chevre cheese and pork belly batons - a chewy and smoky "crouton". Tessa's housemade dressings are a nice change from your standard restaurant options. Orange, Carrot & Ginger or Cilantro & Sundrop anyone? Kudos to the chefs for thinking up such fun combos!

At dinner, Shrimp Tacos can be tempura or grilled (I prefer the latter) and chipotle greens (I'm thinking swiss chard) and a citrus aioli fill the corn tortilla. The greens could have been cooked a little longer, but who am I kidding? I'm a shredded iceberg lettuce on a taco kind of gal, and these are definitely more upscale. The Lemongrass and Purple Garlic Braised Beef is really just a tender beef brisket. Lots of savory flavor, but I missed the earthiness and umami from the promised ingredients. The cilantro, pickled onions, peanuts and butternut squash fries definitely made this dish exciting though!

Beef Brisket 

Brunch is killer, most notably the specials. I'm talking a Fried Oyster Benedict with 6 crispy oysters on a soft, buttery biscuit, topped with fried eggs and pico de gallo. This is one of the best brunch items I have ever had. I appreciated the biscuit over an english muffin, and fried oysters > Canadian bacon any day. Most entrees are served with roasted potatoes, like fried potato cubes, sprinkled with sea salt, and a housemade molasses-ey ketchup. Scrumptious.

Weekday breakfast begins at 7:30am, Tuesday - Friday. I order Huevos Rancheros whenever it's an option, and Tessa's rendition is excellent: housemade chorizo, pico de gallo, refried black beans, queso fresco and sunny side up eggs between a crisp tostada? This is my heaven. Pancakes are thin and not too sweet, so you don't feel guilty having 1 or 2. You even get complimentary seasonal mini muffins. This is the best place to start your day.

Pumpkin Chocolate Chip Cake

The pastry chef at Tessa slays desserts. Caramel Banana Cake is a pound cake studded with walnuts, and glazed with a light caramel sauce. The Pumpkin Chocolate Chip Cake with cream cheese frosting is adorned with a brown butter, salted shortbread cookie. It's insanely good. Check out the chalkboard for rotating options.

Beauty in simplicity and local, is what Tessa does best. I strongly suggest you check it out as quickly as possible.

The Light Between Oceans

Starring: Michael "my love" Fassbender, Alicia Vikander, Rachel Weisz 
Director: Derek Cianfrance
Running Time: 2 hours, 13 minutes
Rating: PG-13

I had been dying to see "The Light Between Oceans" since the debut of Michael Fassbender and Alicia Vikander as a real-life couple last winter. I knew their on-screen chemistry would be palpable, and I got teary-eyed each time I saw the trailer. When I realized Derek Cianfrance was behind this production, I was even more thrilled (Cianfrance directed the gut-wrenching "Blue Valentine" and the haunting but fabulous "The Place Beyond The Pines"). "The Light Between Oceans" is gorgeous - both the coastal lighthouse setting AND the leads - and if it hadn't come out too soon to really be considered for awards, I would expect acting, directing, musical score and cinematography wins.

Fassbender plays Tom Shelbourne, a widower hired to be a lighthouse keeper right out of World War I. He catches the eye of a local girl, Isabel, and their attraction and curiosity is instant. Isabel is a quick thinker, and finds her way into Tom's heart before he can even say "lighthouse." The two seem very content in their little home, isolated from the rest of the world, but to them, they are each others' worlds. You can feel their joy.

Two of Vikander's strongest scenes (and keep in mind, she steals every scene) portray her miscarriages. It is utterly heartbreaking, and Tom feels helpless. When a baby in a small boat washes ashore, it immediately lifts her spirits, while Tom thinks of the danger and consequences of not reporting this odd occurrence. Isabel's hold over Tom forces him into agreeing to keep the baby to raise as their own. Life continues to be good for this family, though we know it can't be forever.

Ultimately, the mother of the baby (now 4 years old) is revealed. Rachel Weisz is beautifully understated as Hannah, who assumes her husband and newborn were lost at sea. Clues lead the authorities to Tom and Isabel, and Hannah is reunited with her child. We feel for the little girl - she clearly does not want to be with a strange woman, but she was the victim of a kidnapping. Director Cianfrance does an excellent job of allowing us to see both parties' perspectives.

I absolutely adored this film. It's one of my favorites of the year. Eye candy, tears, goosebumps - this movie has it all. It reminds me how gorgeous Fassbender's eyes are, and how unstoppable Vikander is becoming in Hollywood. Go see this movie.