The Katherine Brasserie

There's a lot of new and exciting things happening in downtown Winston-Salem, one of the most noteworthy being the new Kimpton Cardinal Hotel in the former RJ Reynolds building. The Cardinal is both hotel and residential, and has a swanky, old-school vibe. When I walked into the hotel's French restaurant, The Katherine Brasserie, it immediately reminded me of the cafes I stumbled upon in Paris. The ambiance is quite authentic, including the noise level, which I quickly got used to. The bar isn't just for fabulous cocktails, it's also a raw bar with oysters being shucked right alongside the squeezing of limes. It's a new addition to downtown, and it was packed, as you would imagine.

The bar at The Katherine

The dining room

Service is excellent - my glass water was never empty - and there are several people looking out for you and making sure you have a great experience. The Katherine's cocktail list offers both house creations and classic renditions. You'd be wise to start with one. Housemade brown sugar simple syrup makes the already tasty Mint Julep even more special. Warm French bread is served with soft, salty butter and ties you over as you await one of their delicious starters. The Baked Escargot seemed like the most obvious choice, and we were intrigued by the Southern twist. Six tender snails are served in an herbaceous butter they call the Maitre D'Butter, which on its own is a flavor bomb. The best part is a slightly sweet hush puppy that tops the escargot! Break open the hush puppy to absorb even more of the slightly briny, garlicky butter. I saw several orders of this being taken to tables throughout the course of the evening. This is one of their signature dishes, and it is a hit.

Escargot with Hush Puppies!

Though not an entree, I had my eyes on the Seared Sea Scallops from the moment I looked at the menu. Tender, plump scallops are cooked perfectly (one of the best things in the world!) and they sit atop a black truffle and english pea risotto, and drizzled with beurre rouge, a tangy pink sauce. The risotto is luscious and rich, and peas are the perfect color and texture addition to this dish. I wish this had been an entree portion, but it is so decadent that it's probably best to remain an appetizer!

Sea Scallops, Risotto and Buerre Rouge

I paired the scallops with another small plate saturated with truffles - do you see a theme here?  (Longtime C&S readers will remember that I'm obsessed with anything that has truffles.) The Heirloom Tomato Salad seemed seasonally perfect. Thick, meaty and ripe tomatoes are scattered with persillade (parsley and seasonings), lentils, shaved summer truffles, and the most fabulous truffle vinaigrette. I couldn't help but dip my bread in the remaining vinaigrette that lingered on the plate.

Heirloom Tomato Salad

The Bistro Filet is 8 ounces and $21, as opposed to the Filet Mignon, which is 10 ounces and $38. I was eager to see if the Bistro Filet would be as tender and flavorful as the always fabulous Filet Mignon - and it was! It had a savory crust, and was a perfect medium rare. Accompanying sauce options include Bearnaise, Bourbon Peppercorn, Red Wine Jus or a $5 supplement Foie Gras sauce. The Red Wine Jus was tangy and paired nicely with our Cabernet and the natural flavors of the filet. Sides are traditionally frites, but you can substitute for other tasty offerings, like the Jalapeno Creamed Sweet Corn. I detected more sweet notes than spicy ones, but it was still a hearty and flavorful dish.

I'm very impressed with this place, and I'm thrilled for all the excitement surrounding Winston these days. I'll definitely return to The Katherine, but I better hurry before there's a 6 month wait in reservations!

Salvino Cucina Italiana

I've driven past Salvino Cucina Italiana in Greensboro nearly everyday for the past 4 years. After several recommendations from friends all across the Triad, I decided I was long overdue for a visit. This place is a local favorite and somewhat of a hidden gem: it's located in a strip mall, off of Battleground Road, in a pretty unassuming spot. But on a Friday night in August, every single table was full. Reservations are strongly encouraged. The word is out - ask anyone who has been and they'll agree that Salvino is fantastic.

The first time I had escargot was in Paris at the Moulin Rouge. It doesn't get much more authentic than that, but Salvino has an outstanding rendition of this appetizer. 6 tender snails are sauteed in butter, garlic and shallots and served in a dish with individual cups that encourages you to dip their homemade bread in each little nook to get every bite of buttery goodness. If you haven't had escargot, Salvino is a great place to start. They remind me of mussels, both texturally and flavor-wise, but one of my dining partners remarked that they're less briny than the seafood. This is a hit.

I was advised to get the Pasta & Fagioli Soup over the salad when given the option. Cannellini beans and spaghetti noodles swim in a smoky broth made from housemade chicken stock. That's what makes this soup so special, not to mention the underlying notes of bacon. The broth would be good on its own, but the beans and noodles give it great texture.

Linguine Pescatore is my go-to in Italian restaurants. Coppola's in Winston-Salem and Giada's Trattoria in Kernersville have great renditions, but Salvino takes it to another level. The linguine is perfectly al dente and coated in a simple garlicky, buttery, thin marinara sauce. It's studded with shrimp, scallops, clams and mussels. There's just a pop of heat to make me notice and appreciate it. I love this dish and Salvino has my new favorite version.

One of the specials that evening was Branzini, a white fish seared just long enough to get a slightly crispy crust. It was served with angel hair pasta, asparagus and tomatoes, making for a nice and light summer dish. While this was good, the special that slayed the Branzini was the Lamb Shank. The server joked that he wouldn't bring a knife for this dish because it was so tender. It literally slid right off the bone. It had an incredibly unctuous umami flavor, and the mashed potatoes that came with it were garlicky and way better than a boring old mash. The brown gravy brought out the natural savory flavor of the meat, and roasted carrots and green beans had just a bit of sweetness to balance the dish. I would get this anytime it's available.

While it's never been on my must-have list, fans of Veal should get the Vitello al Marsala. It won't leave you hungry. 3 veal cutlets are served in a Marsala wine sauce, with mushrooms and spaghetti giving nice texture to the dish. Marsala is one of those polarizing flavors, but there's no denying that when it's done right, it has an incredible depth of savory and almost tangy flavor. In case you couldn't guess, Salvino does it right.

Limoncello is one of my favorite things in the world. When it's combined with mascarpone cheese and frosted onto a yellow cake, you can call me a happy girl. This housemade dessert presents a moist cake with a bright pop of lemon, but the mascarpone makes it just rich enough that you don't inhale every bite. It's so pretty too, nice and light and yellow!

Salvino would be a great first date place, a nice spot to take your parents, or even a place to host a rehearsal or retirement dinner in the private room. The bar area is separated from the rest of the restaurant so you could just post up with a Dirty Martini and an order of escargot and watch the game! That's probably what I'll be doing this weekend. I can't wait to go back.

LaRue Elm

LaRue Elm Restaurant in downtown Greensboro has some new digs, and the community could not be more excited for this team. They've moved from across the street from the Carolina Theatre to the old Blu Margarita spot in NoMar (North of Market) and had just over a month to make this transition. To further put things in perspective, Chef Trey Bell says their new kitchen is larger than their old restaurant! Their new spot is spacious, with ample seating, and it was packed for the soft opening last week. Pops of color like turquoise and seawater blue line the walls, and there's live music, too! Servers use flat iPads instead of large glowing computer screens to manage orders. It's clear they thought of just about everything to make this new space their dream home.

Can you spot who made LaRue's instagram?

Peeking into the kitchen!

Upon being seated, slices of mini brioche with chicken stock-infused whipped butter and microgreens arrived to the table. This is a giant leap up from frozen dinner rolls that you might find at other restaurants. The sweetness of the brioche was a nice balance to the umami flavor found in the butter.

Brioche with Whipped Butter

The wine list is extensive and contained many selections I was unfamiliar with, but Chef Bell is incredibly knowledgeable about wine - I knew anything we chose wouldn't disappoint. The menu is broken up into three sections - starters, small plates and entrees. The starter simply named "Roots" combines microgreens with Chevre cheese, sweet balsamic vinegar, beets and what I believe were turnips. It's incredible how something so simple can have such a gorgeous presentation, a variety in textures and a perfectly balanced combination of flavors.

Roots!

The Foie Gras a la Paul ingeniously combines slightly sweet banana bread with savory, succulent foie gras. The bread reminded me of French Toast, and the tangy gastrique is almost like maple syrup. My favorite starter was the Pork Belly - I don't recall ever having pork belly this tender! It was cooked perfectly, not chewy or rubbery, which can sometimes be problematic with this protein. It's served with grilled zucchini for crunch, and citrus for some acid. Each plate was tastier and more beautiful than the last.

Banana Bread + Foie Gras

Pork Belly

LaRue's selection of entrees offers something for everyone. I was excited to see Drum, a flaky white fish, on the menu. It's like a fish steak, one of the less common fish we see on menus around here. The caramelized leeks made the dish. They were buttery and tender, and took it to the next level. As did the Romesco sauce, a personal favorite. It's traditionally made with roasted red peppers and almonds - YUM.

Drum with Romesco and Leeks

Fans of duck will enjoy LaRue's presentation: 4 thick medallions cooked a beautiful medium rare, with a hint of spice - maybe Chinese Five Spice? - and notes of orange. It's served with tender lentils, which makes for a hearty dish.

Duck with Lentils

My tablemates agreed that the Rabbit was the star of the entree show. We called it "rabbit paella" because of the Freekeh (a grain) and peas, that provided a perfect pop of color and texure. Notes of mustard and truffle also make this dish outstanding. Bet you can't have just one bite!

We felt it our duty to sample both dessert offerings, to please chocoholics and vanilla lovers alike. It's hard to mess up Creme Brulee, and I especially liked how the buttery, slightly nutty, crunchy top had flavors reminiscent of Cinnamon Toast Crunch. (I mean this as a sincere compliment. I adore CTC.)

A "deconstructed macaron" will satisfy those with the strongest chocolate cravings. Chocolate ice cream (or gelato, perhaps) is enrobed in chocolate ganache, with a thin chocolate disk and some sort of chocolate sponge cake. This is all incredibly rich. It gets a touch of color and acid from fresh raspberries. Both desserts disappeared before I had time to take photos. You could say we were pleased.

I am so excited for the crew at LaRue. I also hope they are ready - people will be coming in droves. I think they've hit the nail on the head with this one.

Hutch & Harris

I hadn't been to Hutch & Harris in downtown Winston-Salem in nearly 10 years. This wasn't intentional of course, it's just not one of the few places I MUST visit when I find myself in Winston, which is not nearly as often as I'd like it to be. Their renovations and expansion of the SideBar got me interested in a repeat visit, as well as a few photos of their brunch Bloody Marys in Winston-Salem Monthly Magazine. The expansion is beautiful - it would be a great place for happy hour or game-watching, and at Sunday brunch, there was some lovely live guitar - not too loud, quite enjoyable. At H&H, you get prompt and friendly service, and best of all: a basket of breads! Biscuits, cornbread, banana muffins - all three were delicious, and a great sampling for those who want to taste a little bit of everything (moi).

This past Sunday, I was determined to have one of those beautiful Bloodies. I opted for one made from Tomatillos, resulting in a beautiful garden green color. Notes of cilantro, celery and cucumber made this especially flavorful, with a smoky salt rim, and special garnishes including celery, cucumber, lime and a wedge of smoked gouda cheese! It was incredibly easy to sip and really tasted like a serving of vegetables. I'll take it. My dining partner's was more traditional, but with a habanero-infused cocktail sausage.

The brunch menu is fabulous, with an extensive selection. I finally settled on the Barcelona Breakfast Tostada after much back and forth. I'm so glad I did - it's unique, with a layer of white chicken chili on a thin, 12 inch tortilla, which reminded me of a flavorful and texturally exciting refried beans. Two fried eggs, pico de gallo, cheese and a spicy Ranchero sauce round out the dish, and every bite has a little bit of runny yolk - it's delicious. You can get spuds or pimiento cheese grits, and while the cheese flavor in the grits were lacking, they were thick and creamy.

For those who like the classic eggs benedict, you'll be tickled with H&H's preparation. You get grilled ciabatta as your base instead of an english muffin, and several layers of thinly sliced ham rests underneath two medium poached eggs, a nice change from too runny of a yolk.

If you're in the mood for lunch, H&H might just have one of the best burgers in town. It blends Ground Chuck and Ground Sirloin, grilled to order, and topped with bacon, cheese and a fried egg. I'm no burger queen, but this was outstanding. The seasoning was just right, and the money bite captured all of those rich flavors. My dining partner smartly chose sauteed spinach as a side, with briny olives, tomatoes and parmesan cheese to boot.

Everything I tasted at brunch was excellent, and I'll be very likely to return on another Sunday, as well as during the week to try their regular menu. C&S very much approves of H&H. If you have been swept away with all the new hot spots in town, you should check out H&H again. This place has stuck around for a reason.

Thoroughbreds

My family and I have been going to North Myrtle Beach for the past 28 years. We have our traditions and favorite restaurants, and a pretty set itinerary when it comes to dining. This year however, we had an extra night and discussed the hundreds of options along Highway 17 from North Myrtle into South. We landed on a restaurant we had driven by year after year, and after 2 visits in one week, we have found a new annual tradition.

Thoroughbreds has been a staple on Kings Highway since 1988, and is a favorite among locals. The restaurant is huge - several dining rooms, a separate bar and lounge area, not to mention a reception room and additional space upstairs. We enjoyed the ambiance, dimly lit and characteristic of a classic steakhouse. Upon one visit, we practically had a dining room to ourselves. On the return visit, just 2 days later, we were lucky to get a table.

Servers are gracious and professional, with appropriate and timely check-backs. General Manager Dave Amend stopped by our table and could not have been more friendly and welcoming. My dad felt so comfortable, he even suggested they add his favorite cocktail (The 007 - Belvedere Vodka with Muddled Olives) to their martini list!

A warm basket of crusty French loaf bread is served with dollops of addictive herbed butter. Appetizers, creatively named "The Starting Gate" range from Escargot to Lamb Chops. We chose the Sea Scallop Ramekin, combining tender, plump jumbo sea scallops with bell peppers in what seemed like a savory bread pudding. Scallops are nestled among custard and bread, making for a really decadent starter.

Another appetizer, Blackened Beef Tips are a definite crowd-pleaser. Tender chunks of beef are seared and served on a bed of lettuce with tangy bearnaise sauce. The portion is generous but every bite will be inhaled.

All entrees come with a House Salad, but you can upgrade to a Caesar Salad, prepared tableside, or my personal favorite, the Wedge. Iceberg Lettuce is sprinkled with bacon, crispy onions, blue cheese crumbles and the standout - roasted tomatoes. The housemade Blue Cheese Dressing is great, as is the house specialty Sweet and Sour Poppy Seed.

The clever menu headings continue with "The Belmont Steaks." Thoroughbred's Filet Mignon is incredible. Your knife and fork slide right through it, and it's simply yet perfectly seasoned. Mashed Potatoes are a classic side, and Thoroughbreds' are heaven. Rich, buttery, and with the slightest tang (buttermilk or greek yogurt?) - you will easily clean your plate.

Ahi Tuna

Onto the "Seabiscuit" portion of the menu. The Waimea Bay Ahi Tuna is one of the best renditions of tuna I've ever had. Ginger-seared Ahi Tuna is served a beautiful medium rare, atop Wasabi Yellow Corn Grits, with Haricot Verts, toasted Pecans, Pearl Onions and a sprinkling of Bacon rounding out the dish. I loved the addition of the pecans for crunch, and the pearl onions were a nice acidity. I would have liked a little more wasabi flavor in the otherwise outstanding grits, but I have an exceptionally high tolerance for heat, so other patrons may notice the bite. I will remember this dish for a very long time.

If you're torn between several options, the Shellhouse Trio is a great way to sample a bunch of different items. Bacon-wrapped Scallops are as delightful as you would imagine; Fried Gulf Shrimp are large, and have a nice crispy crust, unlike the soggy-battered shrimp I've encountered at your average seafood shack; and Oysters Thoroughbred are served on the half shell, topped with spinach, bell pepper, onion, bacon, panko and bearnaise sauce. I am slowly learning to enjoy oysters, and I much prefer to eat them this way than raw. Note the incredible presentation - this is served on a bed of lettuce on a huge silver platter!

Shellhouse Trio

Prosiutto-wrapped Monkfish was a special that evening, served atop a creamy risotto. The fish is meaty and substantial, like a white steak. The saltiness from the prosciutto adds to the dish, cutting through the richness of the risotto. This should become a menu staple.

Being that I have an insatiable sweet tooth, I was shocked to discover that I had never experienced the joy that is Bananas Foster. Prepared tableside, this is one of the most luxurious and delicious desserts I've ever had. It easily makes my top 5 of all time. Bananas are sliced into coin shapes, and tossed among brown sugar, butter and rum. This sauce melts vanilla ice cream, until it practically becomes one consistency, and you will find yourself licking the bowl. It's utterly fantastic.

Bananas Foster, love of my life

Next time you find yourself in Myrtle Beach, visit Thoroughbred's. They are doing so many things right. You will enjoy every minute of it.

Wrap Up: Competition Dining

That's a wrap, y'all - at least for the Greensboro series of Got To Be NC Competition Dining! Check out the official press release below to see what you missed - and don't worry, there are battles coming up in Raleigh, Charlotte and Wilmington that you can get tickets to now before the big Battle of Champions in October! 

Local Chef Team Earns the Got to Be NC Competition Dining Series’ Greensboro Title

Team Sedgefield Culinary Crushers from Sedgefield Country Club Takes Home Win, Moves on to

Statewide Championship

The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, has named a winning team for its local Greensboro series. Team Sedgefield Culinary Crushers made up of three chefs from Sedgefield Country Club in Greensboro, brought home the title. Team Sedgefield Culinary Crushers defeated Team Wiley Pickle Weasels from Greensboro in the final dinner event.

The finale challenged the chef teams to use two featured ingredients, Lady Edison hog and produce harvested from several area farms, including The Edible Schoolyard at the Greensboro Children's Museum. Team Sedgefield Culinary Crushers chefs James Patterson, Issac Spencer and Tim Alston served up the highest scoring dish of the night and won over the crowd’s stomachs with the fifth course. The mouth-watering dessert was a destructed buttermilk pie, which included Ran-Lew Dairy buttermilk mascarpone cream, Bertie County peanut and pork crackling shortbread, passion fruit gastrique, Edible Schoolyard white plums, North Carolina peaches, strawberries and mint. (See complete scores and dishes here.)

“What an experience! We’ve never done anything like this before as a team and it’s very different from what we do every day, so this was a blast challenging ourselves against other culinary professionals,” said Chef Patterson. “I’m so proud of our team, the excitement was noticeable at the club in the weeks leading up to the competition, and my guys brought their “A Game” both nights. It feels amazing to be named the local champions and to move on to compete in the statewide championship this fall.”

As part of the Greensboro series winnings, the team took home $2,000 in cash and prizes, and each member received a handcrafted knife by Ironman Forge, an autographed cookbook by master French baker Lionel Vatinet of La Farm Bakery and the coveted “Red Chef Jacket” provided by ALSCO. Additionally, Team Sedgefield Culinary Crushers will move on to the Battle of Champions statewide finale in October where they will compete against other winners from across North Carolina.

“The Greensboro finale dinner battle was highly competitive with each team taking the lead at different times throughout the night, at one point with only a hundredth of a point difference in scores, ” said Jimmy Crippen, Competition Dining Series founder and host. “The energy in the kitchen was palpable with both teams hard at work creating crowd-pleasing dishes. Ultimately, Team Sedgefield Culinary Crushers stole the show with their dessert course, securing them the big win.”

               

Every Got to Be NC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredient that is revealed only an hour before they start cooking that day. Ticketed guests get in on the action, savoring a full-service, six-course meal without knowing which chef prepared which plate. Unlike any other cooking competition, attendees vote on each dish using their smart phone, and ultimately help determine who moves on to the next round and who goes home.

The Got to Be NC Competition Dining Series now moves on to Raleigh with battles July 11, 12, 14, 18, 19, 21 and a local finale July 24. Additional information and tickets are available at www.competitiondining.com.

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, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

Got To Be NC Competition Dining: Battle Beets & Trout

Last night's Got To Be NC Competition Dining battle was one of the strongest I have ever been to. The energy in the room was palpable - everyone was delighted with the courses from both teams. When it came time for the scores, we all waited in anticipation to see who would advance to the final battle. But let me start at the beginning...

The Culinary Crushers (from Sedgefield Country Club in Greensboro) took on The Natives (from Native Kitchen & Social Pub in Asheville) in one of the closest battles in the history of Competition Dining. We were all twiddling our thumbs, dying to know the secret ingredients. I had been pondering all day! And FINALLY, it was time for them to be revealed.

An obvious pair, no?! Who knew that Sunburst Farms Trout (Waynesville, NC) and The Specialty Farmer Beets (Waxhaw, NC) are a match made in heaven? I could not have been more intrigued. I was eager to see the creative ways each team utilized these ingredients. My table quickly started throwing out ideas they hoped to see: smoked trout mousse, beet chips...but we didn't have time to brainstorm long - out came course #1! (All photos are courtesy of Bolt PR).

An ode to the classic British snack, The Natives prepared a Trout Sausage Scotch Egg. It sat beautifully atop The Specialty Farmer Beet & Leek Slaw, and was drizzled with a Caperberry Lemon Beurre Blanc. I loved this use of the Trout! Why aren't there more fish sausages? The chilled beet and leek slaw had a marvelous tang, and was a nice, bright fuchsia color. The caperberry lemon beurre blanc sold me on this dish, though. I would have loved another few ladlefuls!

Course #1

The Culinary Crushers responded with a Bourbon Honey-Glazed Trout, Mixed Grain Salad, TSF Beets and Potatoes, Chardonnay Vinaigrette, and shaved Chapel Hill Creamery Calvander Cheese. I would eat this every single day. I didn't pick up on the smoky, sweet notes typically promised from bourbon and honey, but the trout was cooked perfectly. The potato rounds and cheese shavings added to the heartiness of the dish. I would have liked to see a few more beet cubes, but otherwise I was very pleased with this light, autumnal dish. And now I'm addicted to Chapel Hill Creamery Cheese.

Course #2

I could smell dish #3 as it departed the kitchen - someone smoked the trout! The Natives presented us with a Buttermilk-Marinated Smoked Trout, with TSF Warm Beet and Potato Salad, and a Jalapeno Beet and Cranberry Chow Chow. I loved the idea of the smoked trout, but the smoke was a bit heavy-handed, masking all of the buttermilk notes. The accouterments totally made up for it. The potato salad is better than anything I've had at a church picnic or holiday dinner (sorry, Grandma) and the spicy, acidic pop from the jalapeno beets and cranberries really balanced the smokiness nicely. The crunch and salinity of the Trout Skin was like a fancy man's Pork Rind. Clever.

Course #3

I was hoping to see another funky trout preparation (trout nuggets, anyone?) but the Culinary Crushers delivered my favorite savory course of the night with their preparation of Pan-Seared Trout. The grilled Peach and Plum relish on top made me thrilled it's summer. The Porcini Powder-dusted Beet Chips were a perfect salty bite. The White Cheddar Curd Polenta and Goodnight Brothers Country Ham and Rosemary is soul food at its finest. My table mates and I tasted all ingredients separately, then got a bite of everything together, and our eyes collectively rolled into the back of our heads. Outstanding. The Pattypan Squash scattered about the plate seemed like an afterthought, but there wasn't a lot of thinking thanks to the food coma we were in after this rich dish.

Course #4

Dessert is my favorite part of Competition Dining battles. It makes or breaks a competitor, and with a fun, versatile ingredient like beets, I couldn't wait to see what was in store! The Natives came out strong with a Beet & Cherry Semifreddo, Beet and Nut Cake, Candied Beet Syrup, Sugar Plums and Ran-Lew Dairy Buttermilk Whipped Cream. I ranked this high on the creativity scale, because I never would have paired a fruit-forward, semi-frozen dessert with a spice cake, reminiscent of a carrot cake, but I am SO glad they did. The buttermilk whipped cream was killer, a nice compliment to the tangy beet syrup.

Course #5

The Culinary Crushers had big shoes to fill, but they held their ground with a Blackberry and Preserved Lemon Pound Cake, though the sponge was more like a muffin. A drizzle of Spiced- Candied TSF Beet Puree, and Hickory-Smoked Syrup Cream rounded out the dish. Again - I never would have thought to pair these flavors together, but I ate every bite! I preferred this to the previous dessert, but this did not honor the beet as well. It's easy to judge using your own palate, but you have to judge based on the Competition Dining ballot! (Rhymes are fun.)

Course #6

'Twas the hour we'd all been waiting for. Ballots were submitted, chefs popped champagne (thanks to the generosity of the pro judges) and it was time for the results. By 0.05 of a point, The Culinary Crushers came out on top! They'll go to battle against the Wiley Pickle Weasels from Undercurrent Restaurant in Greensboro tomorrow night. There's still time to get your tickets, folks - this is the most fun evening you will have, with some wonderful people. Don't miss out! Get your tickets for the finale here!

Competition Dining Heats up Greensboro

Who's ready for the Got to Be NC Competition Dining Series to head to Greensboro?! The battles will be June 20th and 21st, with the finals taking place on the 23rd. I'll be there on the 21st, so get your tickets and you can be my date!

Chefs from Undercurrent (Greensboro) and Hobnob (Brevard) will face each other in the first round, with representatives from Native Kitchen and Social Pub (Asheville) squaring off against Sedgefield Country Club (Greensboro). The winners from each of the battles will duke it out for the opportunity to advance to the Final Fire: Battle of Champions in Raleigh this fall!

I'm already eager to see what the secret ingredient will be. I've been to Battle Pheasant & Molasses; Chestnut Flour; Honey; Rabbit; Ostrich; Summer Harvest; Organic Herbs...just to name a few! I've got a few guesses, but I'm always surprised! And I'm ALWAYS impressed with how fabulous the food is - these chefs really are pros. So if you're an adventurous eater (and know how to pace yourself), this event is not to be missed.

Get your tickets and I'll see you there!!

Rooster's: A Noble Grille

Noble's Grille was a favorite of mine during my teen and young adult years in Winston-Salem. One of my good friends was a hostess, so we would often visit her while she was working, and end up snacking on some pretty delicious bites. When Chef John Bobby took over, and I visited years later as an adult, I wasn't surprised to find the reputation and food still going strong. Keeping in the same vein as their Charlotte restaurants, management has re-branded it as "Rooster's: A Noble Grille". While ever-so-slightly more casual, the food is just as inspired and tasty, with top-notch service. John Noble knows when he's got a good thing going, and he continues to have one here.

Buffalo Duck Wings

Nearly everything we ordered that evening came from the "daily inspirations" page, which is just as extensive as the standard menu. (It's worth noting that the menu was a bit long and overwhelming, as it's read flipping pages from a clipboard, rather than a standard tri-fold or one-sheeter.) A fun and delectable starter are the Buffalo Duck Wings - 4 wings, all dark meat, with a slightly crisp batter, doused in a spicy buffalo sauce. The homemade Ranch is packed with fresh dill flavor, and they could charge $25 for a bowl of just this. I intended to just have one wing, but that was impossible. You'll be sucking the meat off the bone, and hope no one catches you.

Grouper is one of my favorite fishes. It's thick, like a white steak. That evening's preparation was pan-seared, and served on a bed of farro (a grain, like brown rice or quinoa) with an herbaceous tomato broth and pea tendrils on top. This is how I like to eat. It had a great depth and balance of flavor but was not too rich. It was light and fresh, and I wish they would add it to their regular menu!

Pan-Roasted Grouper with Farro and Tomato Broth

Proteins on the standard menu are a la carte, and range from fish to beef to poultry. (Family-sized sides are encouraged to be shared.) One of my dining partners ordered pan-seared salmon, cooked a perfect medium rare (though I'll take her word for it, as salmon is on my do-not-eat list!), and was served in a savory but unnecessary broth. Another dining partner ordered the hanger steak, which rested in a fabulous red wine reduction sauce. It was utterly divine, and the medium rare steak was tender and a beautiful deep red color. This one is a winner.

Hanger Steak

Sides include vegetables like pan-fried corn and potatoes au gratin, and we chose two of the best on the list, I'm convinced. Fire-roasted beets are something I don't often (read: never) cook at home, so when they're available in restaurants, I like to get them. There was something special about these. They were naturally sweet, with the slightest, not at all offensive hint of smoke. Margaux's Succotash, on the other hand, boasts smoky flavors. Limas, tomatoes, corn and green beans marry in a smoky tomato broth and make me glad it's summer, so I can enjoy more dishes like this.

Beets & Margaux's Succotash

Roosters' dessert menu is a nice change from your standard chocolate lava cake/key lime pie/ cheesecake and the like. The Coconut Cake caught my eye (it always does!), and it's shipped in daily from their restaurant The King's Kitchen and Bakery in Charlotte. Close enough for me! A three layer round stack is a nice presentation, and I liked that every bite of cake had an appropriate and proportionate amount of icing. (My family and I tend to fight over the top corner of a traditional layer cake, calling it "the money bite".) The cake was served chilled, so had it come to room temperature, it would have been even better. It's studded with coconut and has a moist crumb. Creme anglaise and whipped cream accompany it.

Coconut Cake, you're beautiful.

If you haven't been to Rooster's since they re-branded, it's definitely worth a visit. The atmosphere is light with ample windows, and it's not too loud if you aren't sitting right by the open kitchen. The bar is large and welcoming. I look forward to many return visits.

Got To Be NC Competition Dining: GSO Edition

Fresh off an exciting round of battles in Winston-Salem, the Got To Be NC Competition Dining Series is heading to Greensboro! (ICYMI, you can read my recap of the Winston finale here!) This is one of the most incredible food events in North Carolina, so if you live in the Triad, you're going to want to get tickets to the Greensboro battles before they sell out - trust me, they will go fast. Get them here!

Check out the official press release below. I look forward to seeing y'all there!

Local Chef Team Wins the Got to Be NC Competition Dining Series’ Winston-Salem Tournament as Upcoming Greensboro Series Chefs are Unveiled for June 20, 21 and 23 Dinner Events

The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, crowns a winning team for its Winston-Salem series. Team Vidalia Boom, made up of three chefs from Vidalia Restaurant in Boone, brought home the title. Next up, the competition will host a second Triad series, this time moving to Greensboro with three interactive battles June 20, 21 and 23. These events will pit another four highly competitive chef teams against each other for the dinner battles, which will be held at The Empire Room. Tickets are available now at www.competitiondining.com/events/greensboro.

The upcoming Greensboro bracket includes:

Monday, June 20 Dinner

o   Team Wiley PickleWeasles from Greensboro: Michael Harkenreader, Undercurrent Restaurant chef de cuisine; and Noah Sheets and Chris Rosato, Undercurrent Restaurant chefs.

o   Team Hobnob from Brevard: Matthew Montandon, Hobnob at The Cradle of Forestry executive chef; Donald Francis Meints, Hobnob chef and owner; and Jadedyn Whittemore, Hobnob chef.

Tuesday, June 21 Dinner

o   Team The Natives from Swannanoa: Eden Roorda, Native Kitchen & Social Pub executive chef; Todd Ritter, executive chef of Bella Torte Bistro and Bakery in Lenoir; and Sam Beasley, Native Kitchen & Social Pub chef.

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

Thursday, June 23 Dinner

o   June 20 winning team versus June 21 winning team

“We’re thrilled for the Got to Be NC Competition Dining Series to return to Greensboro this year, said Jimmy Crippen, Competition Dining Series founder and host. “This local series is sure to impress foodies from around the Triad and we can’t wait to see what these four talented chef teams whip up in the kitchen. If you missed out on our Winston-Salem events, you’ll definitely want to make sure to reserve a seat at one of these three dinner battles before tickets sell out.”

Every Got to Be NC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredient that is revealed before they start cooking that day. Ticketed guests get in on the action, savoring a full-service, six-course meal without knowing which chef prepared which plate. Unlike any other cooking competition, attendees vote on each dish using a free app, 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.

The 2016 Got to Be NC Competition Dining Series schedule includes a total of eight local tournaments across the state, each made up of four chef teams vying for the local title. The touring competition includes dual brackets in both Raleigh and Charlotte, and one tournament in each of Durham, Winston-Salem, Greensboro and Wilmington. It all culminates in October with the Battle of Champions to name a statewide victor.

To earn their spot in the annual championship later this year, Winston-Salem’s champion Team Vidalia Boom had to defeat Team Miller Time, made up of three chefs from Graze Restaurant, Twin City Quarter and O’Callahan’s Publick House. The event pitted the chefs against each other with two featured ingredients, Joyce Farms white pheasant and Harrell Hill Farms sorghum molasses. Team Vidalia Boom chefs Sam Ratchford, Julius Kalman and Jason Walsh served up the highest scoring dish of the night with the fifth course, which included Harrell Hill Farms sorghum chocolate cake, chocolate buttercream, sorghum nectarine ice cream, blueberry coulis, sorghum caramel and alderwood smoked Joyce Farms crispy pheasant skin. (See complete scores and dishes here.)

“As a returning competitor who has made it to a local finale before, it feels amazing to finally clutch a Competition Dining Series title,” said Chef Ratchford. “The other team put on a great battle and I wouldn’t have come out on top without my creative and talented teammates. We’re looking forward to sharing our food in such a fun setting again at the statewide championship later this year!”

As part of the Winston-Series series winnings, the team took home $2,000 in cash and prizes, and each member received a handcrafted knife by Ironman Forge, an autographed cookbook by master French baker Lionel Vatinet of La Farm Bakery, the coveted “Red Chef Jacket” provided by ALSCO and a spot to compete in the annual Battle of Champions.

The Got to Be NC Competition Dining Series will remain in the Triad with Greensboro-based battles. All Greensboro events are held atThe Empire Room located at 203 South Elm St. downtown. Tickets for the June 20 and 21 battles are $59 each, and tickets for the local finale battle, June 23, are $69 each. Reservations are open now at http://www.competitiondining.com/events/greensboro.

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.