Spring House Restaurant, Kitchen & Bar will host the fourth annual Dr. Brownstone’s Sweet Summer Luv Luv Festival, August 6th -10th, featuring the culinary talents of local and nationally-renowned Chefs for “5 Days of Deliciousness” on the front lawn of the 1920’s restored mansion in downtown Winston-Salem.
Dr. Brownstone’s Sweet Summer Luv Luv Festival tickets are on sale NOW!! The buyers of the first 18 tickets for each of the “5 Days of Deliciousness” will be invited to a private V.I.P. Chef’s Reception prior to the evening’s festivities.
Each evening during the Sweet Summer Luv Luv Festival, guests will enjoy multi-course tasting menus, showcasing “hot-off-the-grill” specialties prepared by an all-star cast of visiting Chefs. Each evenings’s tasting menu will be paired with top notch NC micro-brews, fine super-premium wines, and wickedly expensive spirits. Soulful, live music will accompany the decadent festivities into the night!
Dr. Brownstone’s Sweet Summer Luv Luv Festival began as a way for Chef Timothy Grandinetti, aka Dr. Brownstone, to stay connected with former chefs, colleagues, and artisan producers throughout his culinary career. ” The magnificence of “5 Days of Deliciousness” is based upon the special bond of brotherhood, friendship, and respect that has evolved over the years while working in action-packed kitchen environments,” said Chef Grandinetti. ” This is our way of gathering together, sharing the love, sharing the magic of fire and smoke…and the delicious food that results!”
The festival begins on Tuesday, August 6th at 6pm, with our “Lipstick on the Pig” Reception Extravaganza & Kick-Off Dinner.Featuring the “sweet sounds” of Martha Bassett and her band, this evening celebrates the culinary talents of our local Chef community: Pit Master Mark Little of Bib’s Downtown, Chef Shane Moore of Foothills Brewing, Chef Stephanie Tyson of Sweet Potatoes, and Chef Joseph Lerner of Spring House Restaurant, Kitchen & Bar. Chef Jeff Bacon of Triad Community Kitchen will prepare a 4-course Chef-crafted Tasting Menu. Vegetables, herbs, and flowers will be provided by Sugar Creek farms, Davie County, NC. Ice cold craft brews will be provided by Winston-Salem’s Foothills Brewing. $49/69 per guest.
Wednesday, August 7th features the ultimate Winston-Salem COLLABORATION DINNER with Chef Mark Grohman of Meridian Restaurant, Chef John Bobby of Noble’s Grill, & Chef Timothy Grandinetti of Spring House Restaurant, Kitchen & Bar. A historic dinner service that offers a 5-course menu filled with the innovation and creativity of three of Winston-Salem’s top Chefs. Vegetables, herbs and flowers provided by Shore Farm Organics, Yadkinville, NC. Select wines provided by Steve Shepard, RayLen Vineyards & Winery, NC. Special music performance by Doug Davis. $54/74 per guest.
Thursday, August 8th features a cadre of culinary rock stars! Chef Eric Martinez of Orlando; Chef Justin McMillen of St. Louis; Chef Kurtis Jantz of West Palm Beach; and Chef Fabian DiPaolo of Miami. Cocktail Hour will feature incredibly fresh and delicious shucked oysters and clams from Rappahannock River Oyster Company. A 9-course Chef-crafted tasting menu follows, culminating with a decadent “Dessert Extravaganza.” Vegetables, herbs and flowers will be provided by Plum Granny Farms, King, NC. Popular brews will be provided by Mother Earth Brewing, Kinston, NC. $74/94 per guest.
Friday, August 9th features the uber-creative deliciousness of “King of the ‘Cue” Ted Reader & Chef Olaf Mertens from Toronto, Canada. Ted Reader’s passion for the open flame is legendary; he has published 17 barbecue cookbooks and is one of Canada’s most famous Chefs and food entertainers. The Bob Campbell Show/ WSJS will be broadcasting LIVE! The Cocktail Hour will feature an Interactive Whiskey Tasting featuring the Jim Beam Portfolio from Southern Wine & Spirits. Vegetables, herbs and flowers will be provided by Sander’s Ridge Organic Farm, Boonville, NC. $69/89 per guest.
Saturday, August 10th features award-winning Pit Master Ray “Dr. BBQ” Lampe from Tampa, FL. “The Spokeschef” for The Big Green Egg; best-selling cookbook author; and BBQ expert/judge of CBS Sports Ultimate BBQ Showdown and Food Networks’s Tailgate Warriors with Guy Fieri will smoke, roast, and chargrill – showcasing Heritage Farm’s Cheshire Pork, Seven Springs, NC. Select wines will be provided by King Estate, Oregon. Hydroponic greens and herbs will be provided by Anthony Bono of Flora Ridge Farm, Mt.Airy, NC. $69/89 per guest.