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An evening of surprises by Chef Tim Grandinetti

by Kristi Maier

@triadfoodies

Another episode of “Let the Chef Surprise You,” as only we foodies can do.

At our last chef’s table at Chef Dion Sprenkle’s in Lexington, the overwhelming vote was to let Chef Tim Grandinetti surprise us at Spring House Restaurant, Kitchen & Bar. There basically wasn’t even a question of who or where. More like, “Kristi, get’er done.”

And if you know anything about Chef Grandinetti, you know he’s all in. He’s one of the most collaborative chefs in the area. You’ll constantly see him cooking it up at special events and getting other local chefs in on the entertainment. Case in point, his annual Doc Brownstone’s Sweet Summer Luv Luv Festival when he brings local, regional, national and internationally renowned chefs for six evenings of grill-inspired menus to downtown Winston- Salem.

Grandinetti is enjoying a banner year— and from the looks of it, the Triad is enjoying him. Grandinetti has been named Best Chef by YES! Weekly readers and again recently by the Smitty’s Best of Winston- Salem. You almost don’t need to eat his food to claim him as your favorite chef. He’s just that affable and fun. He’s a team leader in the kitchen but he knows he doesn’t do it alone, “It’s just an honor. I get to take the credit for the hard workers in the back. They make me look really, really good but I can’t do it without them.”

He didn’t do it alone at our supper either.

With his sous chef on vacation, he enlisted chefs Emily and John to churn out some delicious items that are now featured on Spring House’s summer menu. Grandinetti says, “It’s some classic and some Spring House whimsey but we really just wanted to show you what’s on our menu here for summer.”

Shall we take you there? Let’s!

COURSE 1

Croque Monsieur with a farm fresh egg, QB’s Tuscan Ham on Crispy Pastry

COURSE 2

Brown Sugar Cured Pork Belly glazed with Texas Pete Cha! and Honey from Spring House’s own hives, served on top of Smoked Tomato Pimento Cheese

COURSE 3

Gazpacho, two ways—Smoked Tomato with Avocado & Lump Crab and Cucumber with Grape & Mint Crudo. Chef calls it “a little bit of restraint and a little bit of excess”

COURSE 4

Shrimp, Crab & Roasted Corn Beignets with Red Beet & Horseradish Aioli

COURSE 5

(A palate cleanser) featuring SH’s salad of heirloom tomatoes, fresh mozzarella, basil & balsamic reduction

COURSE 6

Hanger Steak with Peperonata & Fennel with Garlic & Herb Bearnaise Sauce, Grandinetti says, “It’s a riff on a classic Philly cheesesteak. It has all the components. This is my favorite dish of the summer menu. If you’re really craving steak, this is the one.”

COURSE 7

Butterscotch Budino with Chocolate “dirt” and Snickerdoodle “paper thin cookie”. Says chef, “The budino was perfected at SH for QB and now we can’t take it off the menu.”

Part of the focus of our chef’s table gatherings each month, is to show off our local restaurants, get to know the chef a little better and allow them to introduce us to what’s hot and now on the menu. All of the dishes you see above are available in some form at Spring House this summer.

As for Luv Luv, guests are treated to a multi-course tasting menu over the course of five days. The first night features the local chef community including Jeff Bacon of Triad Community Kitchen; Shane Moore of Foothills Brewing; Mark Little of Bibs Downtown; Greg Rollins of Graylyn Conference Center; Mark Grohman of Meridian; Travis Myers of Willow’s; John and Buddy Milner of Milner’s; Chris Fulk of Quanto Basta; Alexandria Caesar of vin205; and Jared Tipton and Larry McFadden of Spring House. The following nights feature chefs from across the international culinary community: Wil Pelly of St. Louis, MO; Mark Beaupre; Eric Martinez, Orlando, FL; Ted Reader; Tim Recher; Andy Annat, Crackerjack BBQ, North Yorkshire, England; Ray Lampe; Kurtis Jantz & Fabian di Paolo, Miami, FL; and Grady Spears, Fort Worth, TX.

Grandinetti says, “This is our way of sharing the love, of sharing the magic of fire and smoke and the delicious food that results—we hope our guests will feel the same way.” Pricing for each evening’s event will be $69.00 per person. For more information and tickets, visit springhousenc.com When he’s not in the kitchen at “The House”, Chef Tim is keeping a watchful eye at Quanto Basta: Italian Restaurant and Wine Bar, located across the way. He’s also getting ready to open QB II in Bermuda Run, set to open in September. But as much as he loves to cook, getting out of the kitchen and into some family time, sets him right. “Cooking is my passion. Collaboration with my team in the restaurant industry allows for delicious and exciting experiences. My work clearly defines who I am,” Grandinetti says, “but my family is everything. I strive for balance in every aspect of my life.” The chef adds that his mantra is to work hard, play harder. “The importance of my work and the precious moments with my family combine to make a wonderful life.”

Our next supper, where we let the chef surprise us, will be in August at The W on Elm in Greensboro. Each of our suppers is a community table of either courses or shared plates. And a set price is established ahead of time for the tasting … about $25 per person, excluding alcohol and gratuity. Care to join us? Message us on the Triadfoodies Facebook page. !

KRISTI MAIER is a food writer, blogger and cheerleader for all things local who even enjoys cooking in her kitchen, though her kidlets seldom appreciate her efforts.

WANNA go?

Spring House Restaurant, Kitchen & Bar is located at 450 North Spring Street, Winston-Salem.

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