Question 1

Six Hundred opening in Winston-Salem - what you haven't heard!

Accepted Answer

Chef Travis Myers and business partner/long time friend, Ryan Oberle, will be opening Six Hundred° any time now in Winston-Salem&#8217;s Bailey Park. They&#8217;ve named and tag-lined their long anticipated new restaurant &#8220;Six Hundred Degrees – Live Fire Kitchen | Social Room & Bar&#8221;.
Backstory: Travis and Ryan have worked together at different eateries for 12 years. They started planning a restaurant together about 3 years ago.
Recently I had the distinct pleasure of spending time with Travis and Ryan at Six Hundred°, talking about their journey, where they are now, and future plans. We went through the entire property, front and back of house. We talked everything involved in bringing about this dream from flooring material and it&#8217;s care to furniture material, local producers & suppliers, featured art & artists, latest incorporated technology (kitchen, bar, sound system), and equipment &#8211; not the least of which is the beautiful split live-fire grill below.
 
Travis made it a point to credit every creator and manufacturer possible: the architect, living wall artist/creator, furniture, metalwork, and millwork designer/builders. Acknowledging how important it is to Travis, I&#8217;m sharing details here, also:

Stitch Design Shop (architects)
Viator Design and Construction (metalwork)
Sunnyside Millwork Everything you see is custom millwork, except the bamboo floors!
Carsons Hospitality (furniture)
Mona King (&#8220;living wall&#8221; artist)

Noticable was the &#8220;journey&#8221; of sorts when you first walk in. Your eyes lead the way, taking you from the &#8220;living wall&#8221; art hung to your right on a wall sporting paint and graffiti dating back to who-knows-when, to the perspective offered by the bar on your left of coming to an end about a mile away.
&#8220;Things we want to stand out as you walk in &#8211; wood-fired grill, long eating bars, and fireplace and wine cellar toward the back.&#8221; &#8211; Chef Travis Myers
Speaking of old (original) paint, etc., take the time to look at the Power Plant&#8217;s industrial skeleton left in place when constructing Six Hundred°. Don&#8217;t forget to look up. Among other things, you&#8217;ll see grain and knot patterns from framing boards used when the original concrete was poured.
As you walk further in, to the left of the open kitchen you&#8217;ll see a huge firewood rack built by Viator and full of hickory wood, and the wall-mounted board crediting local purveyors prominently in one of the gallery images.
&#8220;We&#8217;re not re-inventing food, just using farmers as we should. If it&#8217;s local, we&#8217;ll use it.&#8221; &#8211; Chef Travis Myers
In addition to Head Chef Travis Myers, there&#8217;s another name you&#8217;re going to hear more about. And soon. It&#8217;s Chef de Cuisine Brian Gephart. He comes to Six Hundred° with lots of experience with Asian markets and various cultural influences.°
&#8220;Six Hundred° is a &#8220;melting pot of culinary activity&#8221; when it comes to chefs.&#8221; &#8211; Chef Travis Myers
There are multiple seating areas, each with their own unique character. When I try to pick the &#8220;best&#8221; spot &#8211; where I&#8217;d want to sit, it&#8217;s really tough. Do I sit at the &#8220;culinary bar&#8221; right up next to the open kitchen so I can watch all that live-fire and other action? How about the bar, so I can watch talented mixologists creating craft cocktails, using their specialty chilled garnish drawers and specialty ice program, as well as the view of Bailey Park? I also want to get a closer look at that Richlite bar top made from compressed, recycled paper.
Maybe I should choose the smaller dining room (also with views of Bailey Park) just beyond the bar, or the still intimate, but larger dining room in the back with the oh-so-cool water vapor fireplace? Some day, I&#8217;d like to dine at the custom Farm Table (next to the wine cellar, by reservation only) with 9 of my pals. By the way, that smaller dining room can be closed off and used as a Meeting/Private Dining room.
&#8220;We want it to be a complete experience: culinary bar, stacked firewood in view, grill works, soapstone hearth, state of the art hoods &#8211; all electronically connected so they operate together, sensing heat & auto adjusting the fans.&#8221; &#8211; Chef Travis Myers

Insider Tip: Opening Date as of this writing is set for March 2nd.
Whether you get to go on opening day or not, you should most definitely GO! ASAP!! That said, please do keep in mind that they&#8217;ll be brand new and it&#8217;s almost guaranteed there&#8217;ll be one or two kinks to work out. Go hungry with a happy heart and embrace the investment in something new and creative in Winston-Salem.
Menus aren&#8217;t posted on their website as of this writing, but they&#8217;re expected soon.
Facebook: https://www.facebook.com/600Degrees.wsnc
Instagram: https://www.instagram.com/sixhundred_wsnc/
Six Hundred°
Live Fire Kitchen
450 N Patterson Ave
Winston-Salem, NC 27101

Question 2

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.
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