Q: JMR Kitchens Announces Expansion to Include a Second “taste” Location

Raleigh – Justin and Ryan Riek, partners in JMR Kitchens, are excited to announce the expansion of their popular restaurant concept, taste, with a second location in Raleigh, NC. This new addition is expected to open in May 2017. taste will be located at 1912 Bernard St, Raleigh, NC 27608, where the Cave 1912 restaurant is currently located. The second taste location will offer a laid-back atmosphere in a neighborhood establishment, similar to the original location at 3048 Medlin Dr, Raleigh, NC 27607. The new location will serve a similar menu of small plates, designed to pair perfectly with carefully selected wines. Expect to see a variety of seasonal selections on the small plates menu as well as favorites like the seared pistachio crusted ahi tuna, chopped angus beef sliders and roasted beets. JMR Kitchens’ Executive Chef Scott Phillips will also be crafting new small plates like shrimp tacos with housemade tortillas. JMR Kitchens is proud to expand their restaurant group with the second taste, marking their fourth restaurant opening in just four years. More information will be released regarding the grand opening date. Connect with taste on Facebook, Twitter and Instagram. About JMR Kitchens Founded by Ryan and Justin Riek in 2013, JMR Kitchens is a family owned and operated restaurant group based in Raleigh, NC. We specialize in creating a unique neighborhood kitchen and bar experience that focuses on fresh product and outstanding customer service. Currently, our three concepts include taste; more. kitchen & wine bar; and the Oak, kitchen & bourbon bar. Release

Q: Behind the scenes at Blue Ridge Distilling

Bostic (Golden Valley, NC) – Home of Defiant Whisky, Blue Ridge Distilling does things a little differently. It’s a nice drive out to their rural Bostic (Golden Valley), NC location where you can visit the gift shop at their recently purchased 500 acre Girl Scout Camp main lodge, and tour the distillery. You’ll learn about their put the barrel into the whiskey instead of the whiskey into the barrel method. Eric Meech, Distiller Our tour was led by Distiller Eric Meech. I’ve run into Eric on a few occasions outside Blue Ridge Distilling. Nice guy. Eric Meech, Distiller Bottled and ready for labeling.

Question 1

Spring House Chef takes seasonal culinary journey in new Cookbook

Accepted Answer

Winston-Salem – Chef Timothy Grandinetti of Spring House Restaurant, Kitchen & Bar announced the official release of his first cookbook, Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections was Thursday, October 19, 2017. The 238-page cookbook features 190 of Chef Grandnetti’s favorite recipes and is a culinary journey inspired by a lifetime of creative cooking in cadence with the seasons using ingredients harvested from area farmers and producers.

“Soulful Harvest is part cookbook, part culinary memoir,” said Chef Grandinetti, who began culling recipes from his repertoire almost 10 years ago. “After cooking for our guests at Spring House for over five years, and immersing our culinary culture into that historic place, the time felt right to finally put my many inspirations into a cookbook to share with others.”
“My hope is that my story and the dishes we include in Soulful Harvest will ignite and encourage home cooks as well as up-and-coming chefs searching to expand their culinary knowledge,” said Chef Grandinetti who recently launched a series of Soulful Harvest cooking classes and dinners based on the cookbook. “One of my favorite things about this cookbook is how much it mirrors Spring House, inviting people to gather and break bread together.”
Soulful Harvest is now available for order at www.SpringHouseNC.com. Beginning Friday, October 20th, signed copies of the cookbook are available for purchase at Spring House Restaurant, Kitchen & Bar; Quanto Basta Italian Eatery & Wine Bar; and Southern Home and Kitchen. Registration for seasonal cooking classes based on Soulful Harvest is available at www.shopsohonc.com
About “Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections”
Soulful Harvest is Chef Timothy Grandinetti’s new cookbook and culinary memoir. It includes 190 recipes, 164 photos and 238 pages detailing dreamy dishes and tales from Chef Grandinetti’s life in kitchens around the world, including his flagship restaurant, the award-winning Spring House Restaurant, Kitchen & Bar in Winston-Salem, North Carolina.
About Chef Timothy Grandinetti
Chef Grandinetti credits his passion for cooking to his earliest childhood memories of large family gatherings that centered on delicious Italian specialties, love, and laughter in Hudson, New York. Today, Chef Tim brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food. Prior to opening Spring House Restaurant, Kitchen & Bar in April 2012, followed by Quanto Basta Italian Eatery & Wine Bar in March 2015, he served as Chef /Director of Farmstead Operations at Overlook Farm in St. Louis, MO. Grandinetti held prominent management roles with the Marriott Corporation, leading the culinary brigade at the Renaissance Grand in Downtown St. Louis, MO; then serving as Regional Executive Chef of the Marriott Twin City Quarter in Winston-Salem, NC from 2004 to 2009.
A creative Chef with an engaging personality, Grandinetti has traveled extensively, while sharing his craft and skillfully showcasing a repertoire of time-tested seasonal dishes. Chef Grandinetti is a fourth-generation culinarian, highly respected for his culinary professionalism and passionate approach to foods and the total dining experience. He was invited to compete on the Food Network’s Chopped: BBQ Pitmasters, in April 2012. Sought after for his ability to share and teach through cooking classes, Chef Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals such as Bon Appetit Magazine’s Vegas Uncorked Food & Wine Festival, and SALUTE, The North Carolina Wine Festival.
Chef Grandinetti continues to tend to the earth, nourish souls, mentor, and cook professionally alongside his talented
culinary teams at Spring House Restaurant, Kitchen & Bar and Quanto Basta Italian Eatery & Wine Bar.
About Spring House Restaurant, Kitchen & Bar
Spring House opened in April 2012 in the former A.H. Bahnson House, a gracious 1920 former residence in downtown
Winston- Salem listed on the National Register of Historic Places. Lovingly restored by co-founder Lynette Matthews-Murphy and under the leadership of award-winning Chef Timothy Grandinetti, the culinary team creates made-from-scratch, seasonally inspired dishes sourced from local producers.
Release

Question 2

Defiant launches unique 100 percent Rye!

Accepted Answer

Golden Valley &#8211; Defiant Whisky is proud to introduce the newest member of the Blue Ridge Distilling Co. family, Defiant Rye. Already proving a force to be reckoned with in the world of whiskies, the 100 percent Rye has won multiple awards in 2017, including silver medal at the San Francisco World Spirits Competition, bronze medal at the North American Bourbon & Whiskey Competition, and bronze medal at Tasting Spirits.
For those not familiar with Defiant Whisky, the distillers took risks from day one to redefine the process and it paid off big time. Choosing to defy the odds once again, this time they took on Rye. Working with Rye is a challenge due to its temperamental characteristics. In true Defiant spirit, the distillers said challenge accepted! “It was a natural curiosity for tackling the hardest grain to lauder”, says the Defiant team. “We gave it a shot because that is what we like to drink, and very few people make 100 percent rye whisky.” The distillers continue to push boundaries, creating an end product of the elusive spirit that is bold, edgy and rebellious.
Defiant approached Rye Whisky in the same ambitious manner as their Defiant American Single Malt, using only four quality ingredients: unfiltered pure mountain spring water, specially cultivated yeast, malted rye, and American toasted white oak. The 92 proof whisky is already turning heads with its rich, spicy and smooth mouth feel which captured the fine art of the true Defiant style with a lush amber color and delicate notes of honey, vanilla, caramel and tannins.
 
Defiant Rye launched this month across North Carolina and can be found at most ABC stores within the state. Don’t see it on the shelf? Simply ask the store to place an order. Whisky enthusiasts can also pick up a bottle in-house at the Defiant store. Blue Ridge Distillery is open for tours Monday through Friday, giving visitors the opportunity to dive deeper into how the whisky products are made and even try a sample or two.
Defiant Rye Whisky is a product of Blue Ridge Distilling Company. For more information about Defiant Rye Whisky or to schedule a tour of the distillery, please call 828-245-2041 or email info@blueridgedistilling.com.
About Defiant Whisky
Defiant is a new way of distilling. We’re not bound by barrels or recipes or tradition. Our guides are the best ingredients, Mother Nature and our own intuition. We only use four ingredients, nothing more: premium American white oak, toasted to perfection; specially cultured yeast, selected by owner Tim Ferris; premium brewer’s malt; pure water from the Blue Ridge Mountains. Start with quality; end with quality. We’re starting a revolution in the whisky world and we are doing it the Defiant way.
Learn more at www.DefiantWhisky.com.
Blue Ridge Distilling Company
228 Redbud Lane
Bostic, NC 28018
Release

Question 3

Counting House to Host Starpoint Brewing Dinner

Accepted Answer

Durham – Beer lovers unite. Counting House will wrap up its 2017 Fork + Bottle dinner series with a four-course dinner by Executive Chef Thomas Card featuring pairings by local Starpoint Brewing on Thursday, October 19 at 6:00 p.m.
“Starpoint beers have such great depth of flavor profiles,” said Card. “We’ve created a menu that will bring out the hops, barley, malt and other unique flavors within the beers. For example, the I Yam What I Yam Spiced Sweet Potato Ale will be complemented by our roasted pork loin with sweet potato gnocchi.”
The dinner will kick off with a reception in 21c Museum Hotel’s gallery spaces, followed by four courses in the private dining room at Counting House. The menu will feature dishes from the land and sea including salmon tartar with roasted sunchokes and toasted oats; crab salad with citrus gelle and whipped yogurt; roasted pork loin with sweet potato gnocchi and braised red cabbage; and toffee custard with dark chocolate and lemon curd. Featured beers include KingadaNorf (Oatmeal Pale), Dirty D (American IPA), I Yam What I Yam (Spiced Sweet Potato Ale) and Da Bull (Dopplebock).
Nestled in the pine forests of Carrboro, N.C., Starpoint Brewing is dedicated to bringing the freshest and best tasting ales and lagers to North Carolina. The initial success of Starpoint Brewing is due to our focus on producing the highest quality beer. Starpoint uses whole cone hops, premium malts, and time honored brewing techniques.
Tickets for the Starpoint Brewing dinner are $75 per person. Reservations are available and can be made by calling 919.956.6760.
About 21c Museum Hotel Durham
21c Museum Hotel Durham is a combination boutique hotel, contemporary art museum and chef-driven restaurant. Building on its mission of engaging the public with contemporary art and supporting the revitalization of American downtowns, 21c rehabilitated the historic Hill Building in downtown Durham. The 125-room property features 10,500 square feet of exhibition, meeting and event space and presents rotating, curated exhibitions, interactive site specific installations and a full roster of cultural programming; a ballroom in the historic banking hall; three suites with private terraces and a spa. 21c Durham is home to Counting House, a restaurant and bar featuring high-quality ingredients that celebrate North Carolina’s rich heritage of fresh seafood and seasonal produce.
For more information visit www.21cMuseumHotels.com.

Question 4

Black Twig Cider House Hosts 2nd Annual Cider Festival

Accepted Answer

Mattie Beason, cider expert and owner of Black Twig Cider House, the premiere cider house in the Southeast, will host TxotxFest November 18, 2017 from noon to 4 pm. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx – a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.”
Beason introduced TxotxFest in 2016 as the first event of its kind in the Southeast to celebrate cider, the fastest growing segment in the beverage industry. “This is such an exciting time for cider, with so many cideries producing really high quality cider, and an overwhelming interest from consumers in ciders from the US and abroad. At TxotxFest, our goal is to share our passion for cider and celebrate cider from all over the world with our community,” explained Beason, a certified cider expert, one of just eight cider instructors for the US Association of Cider Makers, and a recent Good Food Awards judge for the cider category.
This year, Beason kicks off TxotxFest November 17th with a $50 five-course cider-paired dinner at Black Twig Cider House featuring Asheville’s Chef Steven Goff of Brinehaus Meat & Provisions and ciders from Noble Cider, Urban Orchard, Appalachian Mountain, and James Creek.
Beason’s November 18th TxotxFest will take place from noon to 4pm and will feature cider from renowned producers (below), tasting dishes from participating chefs (below) and live music.
Tickets to the Cider Dinner at Black Twig Cider House on November 17th and TxotxFest November 18th can be purchased here: http://www.blacktwigciderhouse.com/txotxfest. The Facebook Event page to share can be found at https://www.facebook.com/events/523301671346609/ .
TxotxFest will take place in front of Black Twig Cider House. The event begins at noon for VIP ticketholders and 1 pm for general admission. General admission tickets are $30 through October 17th, $35 beginning on October 18, and $40 the week before the event. All tickets include a tasting glass. VIP tickets are $50 through October 17th, $60 beginning October 18th (and also include a T-shirt and one-hour early access).
Participating Cider Producers:
Appalachian Mountain Cidery, Boone, NC
Blackwater Cider, Windsor, NC
Bold Rock Hard Cider, Nellysford, VA and Mills River, NC
Botanist and Barrel, Cedar Grove, NC
Bull City Ciderworks, Durham, NC
Chatham Cider Works, Pittsboro, NC
Daidala Ciders, Asheville, NC
Fishing Creek Cider, Whitakers, NC
Good Road Ciderworks, Charlotte, NC
James Creek Ciderhouse, Cameron, NC
Jack’s Hard Cider, Biglerville, PA
McRitchie Winery and Ciderworks, Thurmond, NC
Molley Chomper Cidery, Lansing, NC
Noble Cider, Asheville, NC
Red Clay Cider, Charlotte, NC
Urban Orchard Cider Co. and Bar, Asheville, NC
Virtue Cider, Fennville, MI
Reverend Nat’s Hard Cider, Portland, OR
Shacksbury Cider, Vergennes, VT
Participating Beverage Providers:
De Maison Selections, Chapel Hill, NC
Alley Twenty Six Tonic, Durham, NC
Crude Bitters and Sodas, Raleigh, NC
Fair Game Beverage, Pittsboro, NC
Participating Durham Chefs & Restaurants:
Giocciolina, Aaron Benjamin
Juju Asian Tapas + Bar, Charlie Deal
LaPlace, Christopher McLaurin (Hillsborough, NC)
Mateo Bar de Tapas, Matt Kelly
Picnic, Wyatt Dickson
Primal Food & Spirits, Tim Lyons
St. James Seafood and Oyster Bar, Matt Kelly
Toast, Billy Cotter
Watts Grocery, Amy Tornquist

Question 5

The Dunhill Hotel Wins Best Historic Small Inn/Hotel In the Country

Accepted Answer

Charlotte &#8211; A 60-room historic hotel built in 1929 was named Best Historic Small Inn/Hotel (under 75 guest rooms). The Dunhill Hotel in Uptown Charlotte was proclaimed the winner before an audience of more than 200 invited media, industry leaders, owners, senior management, and representatives of the finest historic hotels from across America and from around the world.
Every year, the Historic Hotels Awards of Excellence honor, encourage, and recognize the most exemplary historic hotels, hoteliers, and leadership practices. The Historic Hotels Awards of Excellence are presented to historic hotels and hoteliers demonstrating innovative leadership, stewardship, and contribution to furthering the recognition, preservation, and celebration of these preeminent historic hotels and their histories. Nineteen hotels from around the globe were recognized in various categories from a pool of more than 200 nominees.
 
&#8220;This honor is reflective of our entire team’s efforts to provide memorable guest experiences. This recognition is a credit to our amazing team—from housekeeping and engineering to front desk and bellmen, sales and marketing to the culinary and service teams at our award-winning restaurant, The Asbury, and our lobby bar,&#8221; John Beatty says. &#8220;We are fortunate. Every day, we have the privilege of inviting guests into the &#8216;living room&#8217; of Uptown Charlotte.&#8221;
The Dunhill Hotel is operated by Summit Hospitality Group, LTD. in Raleigh, N.C.
“The winners of the 2017 Historic Hotels Awards of Excellence represent more than 231 years of history and include the finest iconic and legendary historic hotels from across the United States of America and from around the world,” said Lawrence Horwitz, Executive Director of Historic Hotels of America and Historic Hotels Worldwide. “We applaud these magnificent historic hotels and their hoteliers for their dedication, passion, stewardship and success in preserving these treasures and their stories for future generations of travelers.”
The Dunhill Hotel is Charlotte&#8217;s only historic hotel. A popular wedding, business and leisure destination, the venue thrives as a gateway to the city&#8217;s thriving art museums and galleries, live performances and cultural experiences. The hotel is located at 237 North Tryon Street. Its restaurant, The Asbury, is considered one of the city&#8217;s finest. https://www.dunhillhotel.com/
Historic Hotels of America® is the official program of the National Trust for Historic Preservation for recognizing and celebrating the finest historic hotels across America. The Dunhill Hotel was one of the program’s first boutique establishments. http://www.historichotels.org/
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Question 6

Build it and they will come: Cape Fear Vineyard & Winery

Accepted Answer

Elizabethtown &#8211; Desperately seeking lodging. That&#8217;s what was going through my mind as I planned for a trip to Southern Smoke BBQ&#8217;s special South Supper in Garland, NC. You can read about the Southern Smoke BBQ Southern Supper here.
There was nowhere to stay in Garland. After expanding the search area, we discovered Cape Fear Vineyard & Winery in Elizabethtown, about half an hour away from Garland.
Whaaaat? A winery? Creatively and impeccably landscaped, wandering peacocks, a restaurant/bar, gorgeous event space, a distillery about to go online, an incredible art collection on display (everywhere), and . . . lakeside lodging in the form of seven cottages!?!

Thanks to owner Alex Munroe&#8217;s generosity, we spent two nights in the Jazz Cabin. That meant we could get to town a day early and take in the annual White Lake Water Festival. Nothing better than an all-American small town parade with lots of fire trucks. Where they still throw wrapped candy to kids (and some adults).
Would you be surprised if I told you as soon as we pulled into the winery property we headed to the bar to do a tasting? You know we had to a little tasting so we could choose which bottle to buy and take to our cabin for a little R&R after driving for hours.
Each cabin has a deck overlooking the lake. Didn&#8217;t check all the cabins, but I&#8217;m assuming they all have nice rockers on their back decks like ours did. We loved hanging out there, especially after dark. You would not believe the noise insects, owls, and who-knows-what-critters make after dark!

After our stay, I had a conversation with Judith Scott, Lodging Director, about Cape Fear&#8217;s  goals. She described all the things they have done, and will be doing going forward, to create a luxury lodging experience. Attention to detail, including top quality linens and cabin features are paramount.
Cape Fear&#8217;s on-site restaurant/bar, The Cork Room, is lovely! It&#8217;s one of those places that manages a casual-elegant atmosphere where you&#8217;re expected to have fun and enjoy yourself. A completely eclectic and wonderful art collection hangs on every wall. I believe original art is in the cabins, also. There appeared to be an original Woodstock ticket in ours, but I didn&#8217;t actually verify.
Not sure if there is live music every Friday evening, but there was this Friday. A keyboard player and an exceptionally good female singer.

Both of us ordered the Peppercorn Filet entree: a 6oz &#8220;Certified Angus Beef® center cut beef tenderloin filet char-grilled and topped with sauteed cremini mushrooms, onions, and whiskey peppercorn sauce. The filet was served with a baked potato and broccolini ($21). We both asked for our filets to be cooked medium-rare. See their menu here.
We were happy with dinner, but the steaks and veggies all could have been cooked just a little longer. I&#8217;m guessing Chef was pretty busy in the kitchen, what with a packed restaurant and prepping for an on-site wedding the following day. Regardless, it&#8217;s not a deal breaker. We&#8217;d go back in a heartbeat!

Impressive wine glass chandeliers had been hung just a couple days before in Cape Fear&#8217;s event venue. It was in the process of being set up for a wedding the next day. We took a peek later in the evening. With all the finishing touches the room was gorgeous.
 
Considering this place didn&#8217;t exist before 2014, they&#8217;ve accomplished amazing things: landscaping much if not all of the &#8220;compound&#8221;, building seven lovely cabins, building expansive multi-level decking overlooking the lake, and never mind a functioning winery.
Epicurean Notes:

Owner Alex is a huge supporter of &#8220;Got to be NC&#8221; Agriculture and Wine.
Bee hives were installed at the edge of the vineyard just before we arrived.
One of their goals is to turn the Cape Fear compound into an agritourism site.
Check out the horse, mini horses, donkeys, and mini donkeys.
Also, be sure to watch for the two peacocks wandering the property.
The interesting characters kickin&#8217; back on the side of the main building used to live in Michael Jackson&#8217;s Neverland and were purchased from his estate.
I&#8217;m thinking we&#8217;ll be hearing more about their distillery soon.

Cape Fear Vineyard & Winery
195 Vineyard Dr
Elizabethtown, NC 28337
Phone: (844) 846-3386

Question 7

La Farm Bakery’s New Production Facility Is Open!

Accepted Answer

Cary &#8211; Missy and Lionel Vatinet, owners of La Farm Bakery, opened the doors to their new production facility in downtown Cary at 220 West Chatham Street on June 15th. “Our team of bakers have already had their hands in the dough for several weeks, and now we welcome our community to join us as we break bread together in celebration of our newest location,” explained Lionel Vatinet.
La Farm Bakery opened in Cary, NC in 1999 serving 9 handmade European breads and cinnamon buns – and offering “IOU’s” to curious new customers. Word-of-mouth praise fueled La Farm Bakery’s early growth, and in 2009, husband and wife team Lionel and Missy Vatinet, expanded with a café, a bread truck, and began selling breads to all 5 Triangle area Whole Foods Markets.
“It’s time for us to grow so that our bakers – who shape every single loaf by hand – have room to explore new ideas and produce breads to meet the demand of our customers,” explained Master Baker Lionel Vatinet, a three-time James Beard Foundation “Outstanding Baker” semifinalist, who is dedicating more of his time to developing new breads using healthy grains grown and milled regionally and in North Carolina.
With the opening of the Vatinet’s new production facility, they are fulfilling their mission to maximize their bakers’ talents by providing additional space and equipment and further supporting the growth of the local grain industry in North Carolina. This marks the first phase of the development of their new production facility. The new Chatham Street location, designed to give a full view of the bakers in action – mixing, shaping and baking breads by hand – will be open Monday through Saturday from 7am to 5pm and will offer the “grab-and-go” style service of freshly baked breads and pastries that Lionel experienced in the French bakeries of his youth. The coffee and retail offering will increase in the coming months with lattes, cappuccinos and sandwiches. The La Farm Bread Truck will also be on-site Monday through Saturday from 10:30 to 2:30 offering its regular breakfast and lunch items, including sandwiches and more.
This state-of-the-art bread and pastry production facility features:

A superior Denmark fabric duct system, which uses no chemicals and circulates air throughout the facility to ensure crust doesn’t form on dough during production. (This product has been awarded international sustainable certifications from Cradle to Cradle and Oeko-Tex Association.)Design elements courtesy of LMHT Associates and numerous friends and talented professional bakers including bakery consultant Michelle Saus
Ample cooler space to store grains (to preserve and support the freshest product possible)
Several new proofing coolers for breads to rise 12 to 18 hours (to fully develop depth of flavor and complexity of fermentation) and store large variety of fresh grain
Specific “lab” space to support extensive work in and experimentation with fermentation, with the intention of creating many new breads, establishing new techniques and increasing grain variety
Separate, temperature-controlled pastry room to support work with sensitive products (bread bakers require a warmer environment to foster fermentation and proofing of bread than pastry)

The original Preston Corners location will now be able to offer warm breads and pastries throughout the day. As La Farm has greatly expanded their space, they will bake throughout the day. Look for crusty loaves and croissants to be pulled from the oven just in time for breakfast, hot out-of-the oven breads for lunch, and warm baguettes to pick up on your drive home after work. “This is where are heart is! We have grown such a family with our customers here, and look forward to serving them and visiting with them every day as we have for 18 years,” explained Missy Vatinet.
The Vatinet’s are have an additional 5600 feet available to lease in “the Sorrell building.” They are currently recruiting like-minded food and beverage retailers, chefs and restaurateurs for leasing opportunities for this new food destination. “We are overjoyed to be contributing to downtown Cary’s renaissance,” explained Missy Vatinet about their expansion to Downtown which is poised to transform a key corner on Chatham Street.
Upcoming events for Lionel Vatinet and La Farm Bakery:
October 11, TerraVITA Food & Drink, Chapel Hill, NC
La Farm Bakery is owned by Lionel Vatinet – author of A PASSION FOR BREAD: LESSONS FROM A MASTER BAKER (Little, Brown & Co.) – emerged from France’s prestigious “Les Compagnons du Devoir” Guild in 1990 with the distinguished title of Maitre Boulanger, and pledged to devote his life to teaching, sharing and preserving the ancient art and science of bread baking. Vatinet has consulted for many of the most well-known artisanal bread brands in the US, and abroad, and was the founding instructor at San Francisco Baking Institute. He continues to teach professional and home bakers at his bakery and in his home kitchen, and in classes throughout the country. Since he and his wife and partner Missy Vatinet opened La Farm Bakery in Cary, NC in 1999, they have received praise in Food & Wine, Saveur, Our State, Garden & Gun and O Magazine. La Farm Bakery is a realization of Lionel Vatinet’s lifelong dream – a modern bakery that continues the centuries-old baking traditions and techniques, honoring the ordinary yet extraordinary boulangeries that once flourished in every little town in France. At La Farm Bakery they produce over 35 different styles of artisan bread throughout the year for their bakery, area Whole Foods Markets, farmers markets, and for their Bread Truck. La Farm Bakery also ships nationwide. www.lafarmbakery.com

Question 8

Southern Smoke BBQ honors Southern Supper Clubs

Accepted Answer

Garland &#8211; &#8220;. . . folks in the South know that breaking bread with others is the time-honored approach to cultivating new friendships and deepening old ones.&#8221; ~ Southern Living
That southern tradition is what Southern Smoke BBQ owner Matthew Register adopted when he began his South Supper Series in 2015. He wanted to &#8220;start an event where people from various places and walks of life could gather together in a relaxed, backyard atmosphere.&#8221; Where folks sit at long community tables, enjoy local food prepared by Matthew, guest chefs, and his kitchen team while hanging out with new and old friends.
PIC and I had a May trip planned to visit family in Southport and Oak Island. Lucky for us, the timing worked perfectly to stop in the Garland area for a couple days on our way to the coast. That meant we could accept Matthew&#8217;s gracious invitation to his May 20th South Supper, themed &#8220;Taste and Color&#8220;.
Southern Smoke BBQ is a small affair in a small southern town on a side street behind a gas station. As we parked in the grass lot across the street, we could see folks lining up. We joined the smart group standing in the shade of SSB&#8217;s food truck.

These dinners are BYOB affairs. Coolers on wheels gave away the veterans.

A magical space strung with lights, and fences hung with local art greet those who pass under an old beam and through four weathered reclaimed doors.

After mingling a bit and getting self-serve drinks of iced tea or water, we chose seats and settled in. Introductions were easy and comfortable.

Starters were served buffet style. Hate to say this, but if you go and you&#8217;re hungry, get in line quickly so you&#8217;re toward the front of what can be a long wait.
Starters:

&#8220;Heritage Farms Cheshire Pork&#8221; Porchetta
Grilled Ramps with preserved lemon vinaigrette and creamed parmesan in gougers
Pickled Summer Squash
Baked Harker&#8217;s Island Oysters with roasted shrimp butter, chili&#8217;s, panko, and palm oil

Supper (also via buffet line):

&#8220;Heritage Farms Cheshire Pork&#8221; whole hog (pulled meat served from a tray)
Shrimp and Okra with sungold tomatoes, corn, and dark roux
&#8220;Carolina Gold&#8221; Rice and squash pudding
Grilled Spring Asparagus and Wild Mushrooms over garlic leek-creamed grits and a coddled farm egg

Photos of all the food didn&#8217;t happen. There was just too much going on and my plate piled with all that food wouldn&#8217;t have photographed well. See lots of great pics in the slide show at the bottom of this page.
Desserts were served at each table. The one half way decent food pic I got was of the Strawberry Tarts as they arrived. There were also Blueberry Tarts.

During dessert, Chef Register thanked everyone, including his mom and dad who helped all evening. He talked about the food we&#8217;d enjoyed that evening and a little of what happens behind the scenes in the kitchen during a dinner like this.

Guest Chef this evening was the talented Dean Neff, Executive Chef and Owner of Pinpoint Restaurant in Wilmington. He described his dishes in detail. Of particular interest to me was the cooking method he used to create the &#8220;coddled eggs&#8221; &#8211; a very long cooking time at low heat. And amazingly enough, he cracked and served each and every egg himself, placing them gently on plates held out by diners as they reached his buffet station! That&#8217;s dedication to the experience!

I can&#8217;t help but think that this is a prime example of &#8220;build it and they will come&#8221;. There were locals as well as those that had come in from out of town.
We decided to spend a couple nights at Cape Fear Vineyard and Winery in nearby Elizabethtown before heading to the coast. Watch for details soon on our stay at the winery, breakfast in Elizabethtown, and the White Lake Water Festival.
Epicurean Notes:

If you’re interested in attending a future South Supper Series, send an e-mail to southsupperseries@southernsmokebbqnc.com and you will be notified when the next series has been planned.
Tickets for this dinner were $60
Not sure what happens if it rains? You might want to ask if you&#8217;re are planning on going to one of the dinners.

Southern Smoke BBQ
29 Warren St.
Garland, NC 28441
(910) 549-7484

Question 9

Dilworth Tasting Room announces new chef; expands menu

Accepted Answer

Brett Levan, formerly of The Mirage in Las Vegas and The Umstead’s Herons in Cary, has joined Owner/Sommelier Jaffer Kovic at Dilworth Tasting Room (DTR). Levan is the new executive chef at the neighborhood hangout which was recently recognized by Zagat&#8217;s on their 10 Most Notable Restaurants in Charlotte list.
Levan is a culinary adventurer who’s both imaginative and a leader in the kitchen. He represented Halcyon Flavors from the Earth in a competition at James Beard House in New York in 2012. (Creative Loafing named Halcyon the best new restaurant of the year when it opened in 2010.) And he realized a lifelong dream when he got to work as chef de partie at the Michelin-starred Dovetail in New York.
“Bringing Brett on to lead our kitchen really elevates our menu,” Kovic said. “We still like the idea of keeping things simple with a menu made up of snacks, small bites, incredible cheese and salumi plates, sandwiches, salads and sweets. But Brett has developed some really creative twists on familiar dishes.”
Before graduating from Johnson & Wales – as a member of the second graduating class from the Charlotte campus – Levan earned an associate’s degree in hospitality management and culinary arts from Marshall University in Huntington, W.Va.
After graduating from Johnson & Wales, he headed for Las Vegas, where he worked at the famed Mirage Hotel and Casino, eventually becoming sous chef at Mirage’s Japonaise restaurant. He returned to North Carolina to work in the kitchen of Herons, the signature restaurant of Cary’s luxury Umstead Hotel and Spa, which is open for breakfast, lunch and dinner.
He helped open both The Liberty and Halcyon in Charlotte and most recently served as chef de cuisine at Passion8 in Charlotte’s Elizabeth neighborhood.
A few of the new dishes Levan has developed for DTR include:
Warm focaccia and spreads
Margherita panini
Shaved speck and cheese panini
Espana flat bread
Expanded offerings of bruschetta
“Jaffer has been great to work with,” said Levan. “He’s got a sense of humor, which is evident on our wine and beer list. He’s got Bud Light along with all these other small-production craft beers. I’ve had a lot of creative freedom in the kitchen and have loved thinking about which wines or beers our new dishes pair best with. It’s great to be part of a true neighborhood hangout.”
Wines at DTR range from $30 to $130 a bottle. Prices by the glass range from $10 to $25 and include a rotating stock of seven whites and seven reds from around the world. “Something fun will always be poured daily,” Kovic said.
Beer lovers will find plenty to love about DTR. Beers come from as nearby as Highland Brewing and Duck Rabbit Brewing in North Carolina and as far away as Traquair in Scotland and Belgium’s Delirium Tremens.
To see DTR’s full menu, visit here.
Address: 300 E. Tremont St. Charlotte, N.C. 28203
Phone: 704.595.3337
Hours:
Monday – Thursday 4 p.m. – 10 p.m.
Friday – Saturday 1p.m. – 11 p.m.
Sunday 1 p.m. – 8 p.m.
Website: www.dilworthtr.com
Get social with DTR on facebook; Twitter: @dilworthtr and Instagram: @dilworth_tasting_room.
Release

Question 10

Dean’s Kitchen+Bar Opened in Cary April 24

Accepted Answer

Cary – Rocky Top Hospitality, operators of several Triangle favorites for nearly 20 years, has announced that the former Dean’s Seafood Grill & Bar reopened April 24 as Dean’s Kitchen+Bar. Located at 1080 Darrington Drive in Cary, Dean’s Kitchen+Bar will retain the former’s favorite seafood dishes while adding new seasonal menus and expanding service to include lunch.
The restaurant recently underwent a $100,000 renovation that includes new décor and an expanded patio. The seasonal menus will feature a broader assortment of appetizers, soups, salads, sandwiches, burgers, entrees and desserts. Dean’s Kitchen+Bar is committed to supporting local famers, purveyors and vendors, and will source approximately 70 percent of its ingredients locally.
Dean’s Kitchen+Bar will also feature 17 taps of mostly local and craft beers for $3 all day, every day, and other rotating drink specials.
As a true community gathering place, Dean’s will offer a free kids meal from 5-6 p.m. daily with every adult entrée. The Monday Night Special features dinner for two plus a bottle of wine for $40. The popular Sunday brunches will continue, with special enhancements for Mother’s Day and other observances.
“We love this location in Cary and have enjoyed great success here,” said Owner Dean Ogan. “Based on our history and experience at all Rocky Top restaurants, we felt it was time to freshen things up a little and introduce a new concept featuring local food at various price points. You can still come to Dean’s for special occasions, but you can also drop by for lunch or unwind after work with drinks or a casual meal.”
For more information, call 919-459-5875 or visit http://deanskitchenandbar.com/. Also, find Dean’s Kitchen+Bar on Facebook or follow @DeansKitchenBar on Twitter.
About Dean’s Kitchen+Bar
As a part of the Rocky Top Hospitality family, we are proud of our local roots and the relationships we have built with North Carolina farmers, purveyors and vendors to create fresh, delicious and imaginative eats for our guests. Dean’s Kitchen+Bar boasts both variety and flavor by offering a range of dishes to suit your mood, including seafood, salads, beef, poultry, pork and vegetarian options. Our menus change seasonally to incorporate fresh, locally sourced ingredients. For more information, visit http://deanskitchenandbar.com/.
Release

Question 11

JMR Kitchens Announces Expansion to Include a Second “taste” Location

Accepted Answer

Raleigh &#8211; Justin and Ryan Riek, partners in JMR Kitchens, are excited to announce the expansion of their popular restaurant concept, taste, with a second location in Raleigh, NC. This new addition is expected to open in May 2017. taste will be located at 1912 Bernard St, Raleigh, NC 27608, where the Cave 1912 restaurant is currently located.
The second taste location will offer a laid-back atmosphere in a neighborhood establishment, similar to the original location at 3048 Medlin Dr, Raleigh, NC 27607. The new location will serve a similar menu of small plates, designed to pair perfectly with carefully selected wines. Expect to see a variety of seasonal selections on the small plates menu as well as favorites like the seared pistachio crusted ahi tuna, chopped angus beef sliders and roasted beets. JMR Kitchens’ Executive Chef Scott Phillips will also be crafting new small plates like shrimp tacos with housemade tortillas.
JMR Kitchens is proud to expand their restaurant group with the second taste, marking their fourth restaurant opening in just four years. More information will be released regarding the grand opening date.
Connect with taste on Facebook, Twitter and Instagram.
About JMR Kitchens
Founded by Ryan and Justin Riek in 2013, JMR Kitchens is a family owned and operated restaurant group based in Raleigh, NC. We specialize in creating a unique neighborhood kitchen and bar experience that focuses on fresh product and outstanding customer service. Currently, our three concepts include taste; more. kitchen & wine bar; and the Oak, kitchen & bourbon bar.
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Question 12

Chef Rodrigo Velazco new Chef de Cuisine at Charlotte's EVOKE

Accepted Answer

Charlotte – Located in the Uptown neighborhood, Charlotte’s award-winning dining destination, EVOKE, 555 S. McDowell Street, is thrilled to announce Rodrigo Velazco as Chef de Cuisine. A native of Caracas, Venezuela, with an unparalleled culinary background, Chef Velazco will fuse his South American roots with a deep passion for locally seasoned ingredients and American Nouveau style to create a revamped spring menu at the contemporary steakhouse.
“I look forward to the experience &#8211; sharing our knowledge, hospitality and quality ingredients to create unforgettable moments. For us, it’s about creating personal connections between our chefs and diners,” says Chef Rodrigo Velazco. “My focus for EVOKE is on blending taste and emotions with savory flavors; flavors that travel with our guests beyond the walls of our dining room.”
Chef Velazco joins EVOKE from upscale Charlotte restaurant, Vivace, where he served as executive chef, allowing him to truly immerse himself into the city’s thriving dining scene. Prior to moving to Charlotte, Chef Velazco gained extensive experience working under James Beard award-nominated Chef Phil Bryant at Miami hot-spot, The Local Craft Food and Drink, and Michelin star Chef Danny Grant at 1826, as well as serving as sous chef for “Top Chef” contestant Jeff McInnis. During his tenure at The Local Craft Food and Drink, known for continuous – almost daily – changes to the menu, Chef Velazco brought his deep knowledge of culinary operations, techniques and plating esthetics to set the standards in the execution of new dishes, focusing on consistency in flavor balance. He also served as sous chef at Miami dining destination Yardbird Southern Table and Bar, which was named one of Bon Appétit’s “50 Best New Restaurants,” and nationally recognized for engaging service, classic and refined Southern cuisine and top-notch hospitality.
To make a reservation or for more information, visit www.evokerestaurant.com or call 980-237-5354.
About Evoke
With seven awards in its first year of business including Best Steakhouse, Best New Restaurant, and named one of Charlotte Magazine’s Top Ten Restaurants, Evoke takes pride in creative cuisine in a unique, modern atmosphere accented by floor to ceiling windows. Executive Chef Rodrigo Velazco focuses on prime and dry-aged steaks, house-made pastas and innovative, raw seafood crudos, all complemented with a selection from the extensive wine, craft whiskey and craft beer lists. Guests are also able to earn reward points by simply dining at Evoke. For more information, visit www.evokerestaurant.com or call 980-237-5354.
About Le Méridien Charlotte
Le Méridien Charlotte, the newest hotel in Uptown, introduces a premier global brand with a blend of contemporary culture and European heritage to Charlotte. By creating a culturally-refined, meaningful and stimulating atmosphere, the hotel appeals to creative-minded guests seeking a new perspective in each destination they visit. The hotel recently completed a multi-million dollar transformation, providing guests with the most up-to-date and luxurious rooms, spaces and amenities. As part of a dual-hotel complex, Le Méridien Charlotte’s guests benefit from an expansive area, which features 300 well-appointed guestrooms and suites, and over 55,000 square feet of flexible meeting space, including five ballrooms and 29 meeting rooms, ideal for business meetings and functions up to 1,800 guests. Whether looking for relaxation, activity or cuisine, the hotel is replete with options. Guests may enjoy Evoke, the hotel’s award-winning new-age steakhouse, and Longitude Bar, a full fitness facility with state-of-the-art equipment, as well as indoor and outdoor pools. For more information, please call 704-372-9610.
Release

Question 13

Boheme Opens, Brings A Hidden Gem to Life

Accepted Answer

Chapel Hill, NC &#8211; Situated behind the pulsing traffic of one of Chapel Hill and Durham’s busiest roads 15-501, Boheme is an unconventional oasis offering diners an expression of flavors, art and hospitality. The inventive concept brings to life the historic Black House at Straw Valley that was built in the 1960s, introducing it to a fresh generation with an ingredient-driven menu and tranquil landscape.
“Many years ago, I had the great pleasure of visiting the residence of artists Ormond Sanderson and Robert Black. I was overcome with the Zen space representing the intersection of art and daily life,” muses Bakatsias. “My passion for discovering beautiful places and sharing those experiences with the community has led me to this secret garden once again.”

Epicurean Note: After &#8220;discovering&#8221; Straw Valley in May of 2014, I referred to the compound as a Fantasy Island. If you&#8217;re anywhere in the area, stop in and prepare to be impressed. I haven&#8217;t been to Boheme yet, but have been to other restaurants owned by this same group. If Boheme is anything like the others, expect to be impressed.
Art, nature and creativity are at the core of the Boheme concept, which officially opens Tuesday, May 31. Upon entering the unassuming wooden gate, guests are immediately taken by the lush garden and midcentury modern architecture. Exploring Boheme is a sensual adventure, in which every turn unveils another intimate vignette and beautiful work of art. From the cozy entrance bar and inviting dining rooms, to lush flowers on the patio and the romantic bamboo garden, the space continues to enchant guests through a variety of unique experiences.
Much more than a visual adventure, the culinary experience is equally as intriguing. Inspired by local ingredients and seasonal flavors, renowned Chef William D’Auvray with Chef Chelsea Mock have designed a menu that reflects the fresh bounty of North Carolina’s offerings from farm raised vegetables, to local meat and East Coast fish.
“Staying true to the design of the property, we reimagined midcentury ideas about food and added a modern, whimsical approach to our preparation,” explains Chef D’Auvray of the cuisine at Boheme. The menu specialties include snapper crude with sweet lime, bird chili, coriander and charred corn; forbidden rice with fermented tofu, fried ginger, shallot and Siam basil; beef tongue, Milanese anchovy and farm egg; and trigger fish with heirloom carrots, Visalia soubise, and ginger.
The restaurant is only the beginning of the cultural experience taking shape at Boheme. The “Boheme Bazaar” will open in July fusing art, music, artisans, flavors and farmers in a celebration of life and culture. Additionally, a whisky lounge is to be unveiled over the summer. Details on both concepts to follow.
The restaurant will be open Tuesday &#8211; Sunday for dinner and Saturday and Sunday for brunch.
About Giorgios Hospitality Group
Giorgios Hospitality Group (GHG) has been a landmark in the triangle for over 25 years with it’s many award winning restaurants. Currently, GHG owns and operates fourteen restaurants in North Carolina including Bin Fifty-Four, City Kitchen, Farm Table, Gatehouse Tavern, Georges Brasserie, Golden Fleece Slow Earth Kitchen, Kid Cashew, Kipos Greek Taverna, Local 22, Nasher Cafe, Parizade, Village Burgers and Vin Rouge. For more information, please visit www.giorgiosgroup.com
Boheme
4612 Durham Chapel Hill Blvd
Durham, NC 27707
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Question 14

Behind the scenes at Blue Ridge Distilling

Accepted Answer

Bostic (Golden Valley, NC) &#8211; Home of Defiant Whisky, Blue Ridge Distilling does things a little differently.
It&#8217;s a nice drive out to their rural Bostic (Golden Valley), NC location where you can visit the gift shop at their recently purchased 500 acre Girl Scout Camp main lodge, and tour the distillery.
You&#8217;ll learn about their put the barrel into the whiskey instead of the whiskey into the barrel method.
Eric Meech, Distiller

Our tour was led by Distiller Eric Meech. I&#8217;ve run into Eric on a few occasions outside Blue Ridge Distilling. Nice guy.
Eric Meech, Distiller
Bottled and ready for labeling.

Question 15

Defiant Whisky Founder Featured in New History Series "Billion Dollar Wreck"

Accepted Answer

BOSTIC, N.C. &#8211; Tim Ferris, Founder and President of both Defiant Marine and Defiant Whisky, is featured in the new HISTORY series, “Billion Dollar Wreck.”
The series follows famed treasure hunter Martin Bayerle and his son Grant as they embark on a complex expedition in pursuit of both personal redemption and a billion dollars’ worth of treasure aboard the renowned and mysterious sunken cruise liner, RMS Republic. “Billion Dollar Wreck” premieres Monday, February 8 at 10 p.m. ET/ PT.
Ferris brings to the expedition years of technical deep-sea salvage diving expertise. It is the kind of high-risk, high-stakes project Ferris’ Defiant Marine knows better than anyone in the world, and it taps into a trait he shares with Bayerle — a determined and relentless desire to beat the odds in projects others would abandon.
“I was immediately drawn to Republic’s undeniable and truly historic story,” said Ferris, “and my role is to identify and manage a myriad of desires and expectations and orchestrate a safe and timely recovery.”
One of the largest and most luxurious ocean liners of its time, Republic sunk shortly after its departure from New York Harbor in the early hours of January 24, 1909. Considered unsinkable, the White Star ship collided with another vessel and now sits at the bottom of the Atlantic.
While on board, Ferris became fascinated with the story. “The history and legacy of the wreck are extremely compelling and motiving.”
Ferris is a likable leader attracted to finding creative solutions to any challenge. Without knowing it, many viewers have already gotten a taste &#8211; literally &#8211; of Ferris’ passion for invention and drive for perfection. And they got it not from his exploits on the ocean, but from his other great love and business — Defiant Whisky. By setting out to produce the best whisky possible in a way previously unheard of, Ferris’ whisky making remains true in all his endeavors — whether on the sea and off.

Defiant Marine Inc. is primarily an emergency response deep-sea commercial diving and heavy ship salvage company. Defiant Marine Inc, works all across the globe on a moment’s notice to provide assistance and experience in solving complex and environmentally-sensitive problems.
Defiant Whisky is the internationally award-winning Single Malt Whisky of Blue Ridge Distilling Company. For more information about Defiant Whisky or to schedule a tour of the distillery, please call 828-245-2041 or email info@blueridgedistilling.com.
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Category: NC Piedmont

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