Triad City Bites, November 2018

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NOVEMBER 2018

Lunchtime with Greg Carlyle Curated By:

Also featured in this month’s Issue: Massaged Kale Salad

Dinner Guest

In search of real food

1618 Midtown $$-$$$

1618midtown.com 1724 Battleground Ave. GSO 336.285.9410

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When I skip out on meat and need have written a to get my protein in, I opt for beans few articles about over tofu or tempeh. Even though tofu substitutions, and other soy products are considered explaining how healthy by most, they are still proto take the sodium cessed foods and can contain higher from astronomical amounts of sodium, and some folks numbers to more

by Timothy G Beeman II can’t have soy. Green beans, black manageable and beans, quinoa, chia seeds, peanut healthier levels. However, there are butter and many other foods can be some instances, where I think substigreat substitutes for meat. tutions are, basically, the devil. My wife I know that peanut butter, which hapand I talk about food substitutions all pens to be my absolute favorite food the time. She seems to be quite conitem, is “processed” but it is still basicerned about my health, even more so cally ground peanuts with oil. Many than I am. brands are also very good She said something to with sodium levels, as me and I believe it to be I WILL EAT well. Keep in mind that my true: “Never substitute priority is sodium modnon-food for real food.”

ANYTHING eration. Another reason For example, es But one to love peanut butter. should never, ever subTHAT HAS One substitute that I am stitute faux bacon for real A MOTHER. okay with is cauliflower bacon. Ever. being pureed and made The fad of “manufacJUST GIVE into a mashed potato-like tured” foods like tofurkey ME THE REAL substance. There are a and its ilk just does not few restaurants in the appeal to me. There is a DEAL. area that take cauliflower ham substitute that uses puree, press it into nuga wheat “meat” mixed gets, deep fry it and toss with squash, mushrooms it in sauce to make “Buffalo” bites. And and Granny Smith apples. I’m okay cauliflower is good for you. That is a with the stuffing material but if I want plus. that stuff with ham, I am going to have My main takeaway for food substituham. I do not want stuff that is protions is to always look for real food cessed and dressed to look like someinstead of processed “food stuff.” thing else. That’s why I’m at the top of Creative use of real food is never a the food chain. bad option. We all try to shake it up I will eat anything that had a mother. sometimes, that is understandable.

But I am not belittling any vegetarian But I will always follow the rule that or vegan’s preferences, be it for health my boss laid out for me, which bears or moral reasons. What I am saying is repeating: “Never substitute non-food that because I do not have such refor real food.” strictions, just give me the real deal.

The 1618 family of restaurants keeps getting bigger. This fall, 1618 Midtown announced the arrival of new Manager Casey Clanton. Casey is a familiar face in the Greensboro restaurant scene, and now brings her expertise to the growing cocktail list she’s compiling with awardwinning bartender Max Barwick. In the kitchen, almost a year ago Steven “Rooster” Jones became the new chef de cuisine after several years at Liberty Oak. The new menu is a collaborative effort among the skilled chefs on staff and is rolling out this week. Stop by 1618 Midtown for a taste.

FOOD+DRINK 2

Triad City Bites

November 2018

Burger Batch $-$$

Melt Kitchen & Bar $-$$

Sweet-toothed novelty seekers can’t look away from Burger Batch’s playful milkshake menu.

These aren’t the shakes of romantic Norman Rockwell paintings; the decadent concoctions tower over classic milkshake glasses like charming parodies of 21st Century intemperance with ingredients as far ranging as Nutter Butters, caramel corn, fudge, Froot Loops, Graham cracker and marshmallows. The It’s a Surprise shake is the belle of the ball: a cake-batter shake rimmed with rainbow sprinkles and topped off with cotton candy and a slice of birthday cake. Customers looking for something slightly more traditional will find Banana Time, a banana pudding shake sporting Nila wafers and Captain Crunch, and the Black & White, a classic Oreo shake donning a crown of cookies. Looking for something sweeter than the brunch crew? Try the Breakfast Club, featuring just about every multi-colored cereal on the market and a Rice Krispy treat. There’s something for everyone, even the peanut butter devotee in the group.

Melt’s big space on New Garden Road pushes beyond the panini — and was listed as one of John Batchelor’s 10 favorite restaurants in Greensboro. A long list of burgers, sandwiches and wraps maintains the quality — including the award-winning BAT, a bacon-arugula-tomato sandwich that relies on Rudd Farms tomatoes, local bacon and the peppery bite of arugula. A short slate of tacos keeps it simple with fish, steak, shrimp or avocado. All the salads are signature items, unique to Melt. They still carry the Sunrise salad — with portabella mushrooms, artichoke hearts, roasted peppers, bacon and a fried egg — that became a favorite among the regulars at the old location. They’ve still got the duck-confit flatbread and duck fries, the pulled-pork nachos and the almost-famous sprouts too. And, of course, everyone loves the panini.

6th and Vine $-$$

Mission Pizza $-$$

burgerbatch.com 2760 NC 68 HP 336.875.4082 237 W. Fifth St. WS 336.893.6395

6thandvine.com 209 W. Sixth St. WS, 336.725.5577 6th and Vine, nestled in the heart of Winston’s downtown Arts District, has always been more than a wine bar, known for its cozy, comfy atmosphere complete with vintage couches and walls adorned with local art. Its famous appetizers — puff-pastry baked brie, spicy crab and artichoke dip, or antipasti and cheese platter — have been on the eclectic menu for 13 years, joined by new additions like the sesame crusted tuna with sweet chili and green-tea wasabi or Korean meatballs with Asian slaw.

You may be surprised that the menu also boasts entrées such as blackberry duck, mocha sirloin with a white chocolate cognac cream sauce and curried cauliflower rice bowl. The bar keeps a variety of beers, many from local breweries, and an extensive cocktail list including a cucumber gimlet, coconut-macaroon martini and the Dirty South, complete with pimiento cheese-stuffed olives. This wine bar has almost 40 wines by the glass including a NC blend from Jones von Drehle vineyard and many interesting varietals, such as Verdejo, Macabeo, Cabernet Franc, and of course, Malbec, Merlot and your typical favorites. For the holidays reserve a spot in our sofa lounge. Have your party in our living room, not yours!

November 2018

meltkitchenandbar.com 1941 New Garden Road # 116 GSO 336.763.5445

missionpizzanapoletana.com 707 Trade St. WS, 336.893.8217

Finally, a reason to stop eating commodity pizza.

Proper pizza Napoletana. Classic Italian pastas. Fresh salads and wood-fired veg. NC craft beer. Italian wine. Local food, handmade with integrity. That’s all there is to it.

Triad City Bites

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Lunchtime with Greg Carlyle

Greg Carlyle usually works at Local 27101 through lunch, greeting guests, clearing tables, taking orders and making free deliveries to Downtown WS workers. Sometimes he veers off to his office at the Millennium Center to take a booking or supervise the prep for an event.

Today he’s got a couple of spare minutes, so I order a po-boy loaded with fried Gulf Coast shrimp on a hoagie roll topped with lettuce, tomato and sauce gribische, and he orders a Carolina Dog from the counter.

“We’re only open for lunch right now, as most dinner customers prefer to linger and enjoy more traditional meals,” he says.

The need he saw was for a high-quality, quick service lunch spot – “fast casual” — for locals by locals, with a simple but excellent menu of burgers, sandwiches, salads and sides that could be ordered and eaten in about 25 minutes.

“Fresh food, fast “he says He insists on keeping delivery in house, covering downtown. “We have a driver and runner to keep turnaround times tight. And it’s always free without a minimum,” he says. “I do not want to trust our delivery to the recent app-based delivery services. All our staff makes deliveries from time to time. Some of the people we deliver lunch to often show up at the Millennium Center for special events.”

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Triad City Bites

Carlyle knows how Downtown WS works. He began Carlyle Salon quickly became a top Winston Salem sa dedicated all of his time to the Millennium Center During the salon years, Greg was a guest artist in th America and western Europe performing at hair show out the US and he got a firsthand look at this renaissa After seeing Richmond, Va.; San Diego; Baltimore; G Winston-Salem was going to have a revival. While visi town similar to that of Winston-Salem in size and scop “The building had a jazz club, restaurant, theatre, d from around the world,” he remembers.

He wondered if he might replicate it in downtown W In 1994, he bought the old post office and renamed mier downtown location for corporate events, weddin it hosts local, regional and national touring artists and “We are a full-service venue with 5-star food, full AB

November 2018

Local 27101 $ - $$

310 A West Fourth St. WS, thelocal.ws The Millennium Center 101 West Fifth St. WS, millenniumevents.ws Open Monday - Saturday 11 - 2 daily

n his business on Summit Street in 1979. The G alon. In 2009 after 30 years, he sold the salon and

he beauty industry and traveled throughout North ws. Many mid-sized cities were being revived throughance.

Greenville, SC and many other cities, he realized iting Fort Worth, Texas he noticed a city with a downpe, and visited a place called Caravan of Dreams. design space and a geodesic dome with 400 plants

Winston Salem. d it the Millennium Center. It has since become a preng celebrations and nonprofit fundraisers. In addition, d music festivals.

BC permits, audio visual services and a decorating

November 2018

department in house,” Carlyle says.

And then he opened a restaurant.

“Local 27101 was developed so we could provide full-time work for our chefs, bartenders and servers,” he says. He outfitted the place with wood indigenous to North Carolina, loaded the menu with regional favorites like the Carolina dog – “That is older than I am.” — the requisite slate of burgers and some salads for the health-conscious. He put on a list of sides and added po-boys to the menu as well. “Po-boys are a New Orleans stable but a po-boy is also like a shrimp or oyster sandwich you get at the beach in North Carolina.”

The Local is chugging along through lunch hour and the Millennium Center has become a Camel City Institution after nearly 25 years.

“Neighborhood artists have contributed a great deal to the aesthetic of both spaces and continue to provide creative services as we continue to evolve.”

Greg Carlyle still doesn’t have his downtown geodesic dome. But then, after 40 years in Downtown WS, he’s not finished yet.

Triad City Bites

5

The Quiet Pint $$

Jerusalem Market $$

Geeks who Drink Tuesday night Trivia ends for the season this month, to resume in March.

In its place come holiday festivities, starting with a costume contest for dogs on Oct. 27 and a for-real costume contest on Halloween night.

New wines and fall cocktails are coming soon, and the Oktoberfest and pumpkin beers are already pouring. Follow the beer menu in real tim with Untappd. Follow the Quiet Pint on Facebook and Instagram for updates and announcements.

Since 1989, the Triad’s favorite Middle Eastern Grocery built a loyal following near Adams Farm with its international market and sandwich counter in the back. Jerusalem Market specializes in imported groceries and ingredients, and the most unusual soft-drink cooler in town. It’s newest location, downtown on South Elm Street, carries a full board of specialty sandwiches using ingredients like Italian mortadella and salami, Turkish dried sausage and in-house butchered lamb and beef. Fresh-made baba ghanouj, tabouleh and “the best hummos in the world” every day, with organic produce and locally-sourced ingredients whenever possible.

Open for lunch and dinner. “You will be pleased.”

facebook.com/quietpinttavern 1420 W. First St. WS, 336.893.6881

jerusalemmarket.com 310 S. Elm St. GSO, 336.279.7025 5002 High Point Road GSO, 336.547.0220

Mozelle’s Fresh Southern Bistro $$

Bites & Pints Gastropub $

The holiday season is upon us; let the cozy interior of Mozelle’s Fresh Southern Bistro be a refuge from the blustery wind and early onset of darkness. Steaming tomato bisque and a glass of your favorite wine from the carefully curated list is a welcome remedy for your day. The menu is full of classic Southern flavors: soulful collard greens braised with Applewood bacon and a touch of chile heat, buttermilk-brined fried chicken, a unique double-crusted tomato pie, succotash studded with edamame, mac and cheese that is gooey and decadent, and creamy stone-ground grits better than any such dishes from your childhood memories. Whether you are entertaining guests from out of town or your schedule is just so hectic this time of year that cooking is a chore, you can’t go wrong with the fabulous flavors from Mozelle’s.

Chef Kris Fuller, queen of the Crafted empire in Greensboro and WinstonSalem, joined with longtime Westerwood Tavern owner Mike Bosco to create Greensboro’s only true gastropub. Fuller’s menu takes bar food to the next level, with an eclectic slate of delectables suitable for sharing or grubbing down solo: boiled peanuts, shrimp tempura, chicken and waffles, melts, salads, a full component of burgers and hot dogs and even a kids’ menu. Bosco’s bar has all the necessary accoutrements. Open every day in the Lindley Park section of Spring Garden Street.

mozelles.com 878 W. Fourth St., WS, 336.703.5400

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Triad City Bites

bitesandpintsgastropub.com 2503 Spring Garden St. GSO, 336.617.5185

November 2018

Flash in the Pan:

Healthy holiday eating begins with massaged kale

Y

ear after year, in survey after survey, the most popular New Year’s resolutions relate to diet, exercise and weight loss. It’s probably no coincidence that we make these resolutions after the damage is done, at the end of holidays.

Resolving to turn the ship around is a healthy response to the feeling of waking up fat, hungover and generally disgusted with oneself. But it would make

by Ari LeVaux a lot more sense to make our diet-related resolutions before we come unglued. Losing weight is a lot harder than avoiding weight gain, and chances of success are higher.

So, now is the time to craft a plan, so you can arrive at the holiday battlefields prepared with some belly-defense strategies that will work.

You want to enjoy yourself, obviously. You even want to stuff your face.

And with the right set of holiday resolutions you can.

Here are some tips to help you navigate the treacherous temptations of the holiday food table. And if you are happy with the effectiveness of these holiday resolutions, you may want to re-up on Jan. 1.

1. Treat your stomach space like the most valuable of real estate, like Victorians treated virginity. Don’t just give it away to the first tray of hors d’oeuvres that floats by. It’s easy to surrender to gluttony and slip into eating mode, filling your belly with whatever is within arm’s reach. Just don’t. If there is nothing good to eat then don’t eat. Take a breather. Something more worthy of your belly will be around soon enough.

2. Wait until lunchtime to eat breakfast, especially the day after a pigout. Some people worry that skipping breakfast leads to more eating later in the day to compensate, which can supposedly cause weight gain. But the most recent evidence (not to mention the anecdotal experiences of vocal breakfast-skippers) suggests that response is rare. In any case, during the holidays you already know you are going to eat more later in the day, so skipping breakfast to compensate in advance for the gluttony to come just makes sense. You won’t starve, and after the gluttony it sometimes feels like a relief to not eat, allowing your belly to sort itself out and get some rest.

3. Up the activity. I don’t mean to imply that you can exercise away the excess. In theory you could, but unless you become an endurance athlete, your workouts probably won’t compensate for the level of gluttony typical of holidays fare. But exercise is always good for you, and will help you build some discipline that you can put to work at the holiday trough. And if you’re skipping breakfast, you do have that time slot available....

4. Pre-party with green plant fiber. I’m old enough to remember the Tshirts that advised “Arrive stoned.” While that resolution involves a different plant, its wisdom applies to the holiday party. If you show up with a contented belly buzz, you won’t be that guy crowding the food table. You will be prepared to control yourself, better able to adhere to the first resolution.

Arriving at a lavish buffet with green fiber in your belly has other benefits too. It’s a good digestive aid that will help move along all the custard puffs, pumpkin pie and cookies. A bowl or two of the following massaged kale salad will put a good base layer in your belly, taking the edge off your hunger. The recent e. coli outbreak is certainly a good reason to avoid romaine, but kale has a lot more to offer anyway. If you are looking to maximize fiber per forkful, or just prefer the chewy flavor of a mustard family plant to the crispy water of lettuce, the reasons to make this salad are many.

November 2018

But be warned, like many salads, this one isn’t low on calories. But the calories come from fat, which like fiber sates the belly and takes the edge off of hunger. Calories from salad are better than calories from cake.

Massaged Kale Salad In this recipe, you use your hands to knead salt and lime juice into the kale leaves. This action breaks the cell walls, leaving the kale soft, pliable, and easier to eat than unmassaged kale. The effect of massage is similar to that of coking. The kale even shrinks under massage, as it does when cooked. My kale of choice is the long and narrowleafed Lacinato kale, AKA Dino kale, black kale, and Tuscan kale. Curly green kale is a good second choice.

Serves 4 3 bunches kale, stems removed, chopped crosswise to about 1/2 inch slices (about 8 cups) 2 limes, juiced 1 teaspoon salt 1 cup green cabbage, sliced thinly 1 cup sweet onion, sliced thinly 1 clove garlic, pressed (garlic lovers can multiply as necessary) 3/4 cup olive oil 1 cup grated Parmesan or crumbled feta 1 cup pitted olives 1 beet, preferably golden, shredded finely 1 medium carrot, shredded finely Place the kale, lime and salt in a large mixing bowl. Squeeze handfuls of kale as hard as you can, over and over, for about a minute.

Add the rest of the ingredients, toss together and serve. Alternatively, reserve the shredded orange roots as a garnish on top.

Triad City Bites

7

Burke Street Pizza $

burkestreetpizza.com 1140 Burke St. WS, 336.721.0011 3352 Robinhood Road WS, 336.760.4888 A traditional New York pizzeria with all the trimmings, open for lunch, dinner and latenight feasts. The menu goes beyond thin-crust pizza with salads and subs, specialty pies and appetizers. Both the Burke Street an Robinhood Road locations deliver — order online at burkestreetpizza.com or call the restaurant. Look for upcoming renovations to the Robinhood Road location. Find them on Instagram at @BurkeStreetPizza, or stop by either place for the Halloween special.

Uncle Buzzy’s Fried Food $ Find them on Facebook.

1510 First St. WS

Uncle Buzzy’s specializes in carnival food: burgers, hot dogs, ice-cream tacos and the sort of deep-fried experimentation for which the genre is becoming famous.

Owner Dave Hillman partnered with Chef Brian Duffy, best known as the kitchen guy from the television show “Bar Rescue,” to flesh out the carnival-food concept and add classic American street food. A new menu is in the works, but it’s sure to include classic favorites such as the Nashville chicken, smoked pork shoulder and the famous roast beef sandwiches. Uncle Buzzy’s is open now on First Street for takeout only, but you can order online at unclebuzzys.com, at the Facebook page or the ChowNow app.

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Don’t see your business? Call Brian at 336.681.0704 to get listed.