|Click to enlarge|
|Candied Southern Peach: Peaches, Southern Comfort, Grand Marnier, Orange w/ orange licorice garnish|
First Course: Pulled pork stuffed doughnut, Crazy Canuck Ghost Pepper BBQ Sauce on pimiento cheese
Second Course: Pork belly & sea scallop ceviche on marinated watermelon with dill, nasturtium, & carrot salad paired with Mother Earth Endless River beer, a Kolsh-style ale
|Special treat: cucumber flowers from Spring Houses's own garden!|
This piece of pork belly was perfect. The fat melts in your mouth like no other substance on earth. It flavors the meat and keeps it juicy. The tiny piece that is presented won't hurt you. It will only uplift you and prepare you for what's ahead: sea salt & olive oil marinated watermelon. Juicy, salty, smooth in texture--this was the best plank of watermelon I've ever consumed. Contrary to popular belief, I do not like watermelon. I don't like the flavor or the texture. Now that I have had Ted's watermelon, I will think twice.
Surprise Third Course: Grilled Shrimp with Yellow Tomato Jam, Invisible Bloody Caesar
(Canada's version of Bloody Mary) rimmed with Bone DustJam! Oh, jam! Jam!)The shot of Caesar was smooth going down and the last bit of Bone Dust clinging to my lips reminded me that the flavor explosion of this course was indeed over. *Tear*
I forgot to mention: Chef Ted brought his World Famous BBQ Sauce as a gift to all of us. He's got 5 sauces and I managed to snag two: Beerlicious and Apple Brown Betty (Chef Ted told me I should put it on vanilla ice cream...)
Fourth Course: Smoked NY Strip, fresh pickled green beans with fire-roasted red onions & fingerling potatoes with maple-smoked brie (all served on a maple plank) paired with Mother Earth Dark Cloud, a Munich-style Dunkel Lager
I have some news about this course: I don't have a photo of it. By the time we were served, it was too dark to take a quality photo and if you know anything about this blog, you know all of my photos are taken with my cell phone. My phone may be smart, but it does not have a flash. Don't worry--there are still some pics to come.
|Maple-smoked brie! Real porn. Right on the plank! One of the most amazing things I've ever witnessed.|
The pickled green beans were my favorite (next to the AMAZING smoked brie). They were crisp, crunchy, fresh and the onion jam--I smeared it on the steak, on the beans, on the potatoes and I'm positive some made its way onto the front of my shirt.
Fifth Course: Twinkie Bread Pudding injected with peach and white chocolate, featuring bourbon peach confiture, butterscotch and sweet cream paired with a miniature Godiva White Chocolate martini
|Photo courtesy of Chef Travis Myers of River Birch Lodge in Winston-Salem|
Not only was my first Twinkie experience at 30 years of age, it was smoked on a maple plank and injected with a sweet symphony and dusted with toasted oats and rested on a nest of peaches. I didn't care for the smoky maple flavor that was imparted into the golden sponge cake, but I did like the dish.
So... basically, Chef Ted swooped down from Canadia and made NC products his b*tch. By sharing his love of the grill, food and Jack--Chef Ted made an indelible mark on Winston-Salem. Thank you, sir. Thank you.