Bubbles and brunch at Vin205
Folks usually kick off the new year with a little bubbly and last Sunday was no different as a new year of Triadfoodies Chef’s Tables celebrated with Bubbles and Brunch at Vin205 Farm to Table Bistro. After a successful event last fall, Caleb Flint, owner of Wine Merchants and Vin205, declared that a brunch edition in the new year was in order.
You are met at Vin205 with the Wine Merchants shop. I’m not sure what’s more difficult, trying to refrain yourself from being drawn in by the wonderful aromas of the kitchen because you came to do a little shopping, or not taking a seat immediately because you’re interested in the market. Hopefully, you make time for both.
Flint continues to add more and more to the wine market and now shoppers not only can find wines from boutique vineyards from our local region and all over the globe, but also a plentiful selection of Joyce Farms meats and regional cheeses, chocolates and gourmet items.
Vin205 is certainly gaining ground during the week with dinner featuring live music and wine events. But what executive Chef Oren Feuerberg and Flint are endeavoring to highlight is their Sunday brunch. The chef-driven menu often changes with special spins on traditional favorites. And Flint and brought in some of their favorite local purveyors to give them special recognition during our four courses. Batistini Farms, Camino Bakery and Magic Beans Coffee, were all special guests at the table and on the palate.
Duo of Mini Quiche (Potato & Bacon; Spinach & Mushroom paired with Vin205 House Salad tossed in Raspberry Vinaigrette with Batistini Farms Vanishing Grape Balsamic, goat cheese
I’d like to think I get out enough but I can’t think of a single quiche I’ve had that has potato and bacon, and to me, that just seems like a delicious no-brainer. I’ve also never had spinach with mushroom in a quiche. Of the tasty two, the spinach and mushroom were my favorite. Batistini’s Vanishing Grape is a new favorite of ours and was recently featured in our holiday gift guide. It’s so worth the purchase as it adds incredible flavor to salads and cheeses. Tom Sephton, imports, and bottles the balsamic and oils in Clemmons. “We have basic olive oil and flavored olive oils as well as aged balsamic,” he said. “All of the oils we bottle are very, very fresh and the harvest date for all oils is right there on the bottle.”
Truffled Scrambled Eggs with
Camino Brioche Toast
Here we are, days later, and I’m still thinking about those light and fluffy eggs that had been scrambled in truffle oil and topped with truffle shavings…and that bread which chef and his team griddled so perfectly.
Emily Masters, of Camino Bakery, told the group that the brioche is one of the most popular offerings at Camino. “It’s baked fresh every day, like all our other baked goods. It’s fluffy, buttery with flour from King Arthur Flour, milled in Graham, and milk from Homeland Creamery in Julian.”
Brown Butter Poached Shrimp
& Pimento Cheese Grits
This was a twist on a traditional brunch favorite and was charmingly served in a glass jar. The grits were cheesy perfection. Our guest, Chris Roth, then praised the chef as the best shrimp and grits he’d ever had.
House-made Raspberry &
Blueberry Muffins with Coffee Service
by Magic Beans Coffee
The muffins were lightly sweet and fluffy with whole berries throughout and a great little sweet ending to our brunch. Our “dessert” was paired with air-roasted coffee served two ways. The first tasting was with Magic Beans Essence, a concentrated coffee extract that is added to hot water or other liquids. The second tasting was Wine Merchants and Vin205’s exclusive Magic Beans blend in the French press. Owners Neal and Mary Pruett served each guest. Neal Pruett told us, “Air roasted coffee is so smooth. One of our mottos is that you can ‘drink ours black.’”
Flint told the group, “Folks who know me know I’m a rather enthusiastic coffee drinker and we just love how unique and special Magic Beans is.” Not only does Wine Merchants serve the blend, but the beans are sold in bulk as well as the Essence.
Though guests at Chef’s Table are usually responsible for purchasing their own beverages, which makes it unlike a wine dinner, what we love about Flint is that he takes advantage of owning a wine shop and offers everyone a taste of what the shop has to offer. Each of the 27 guests was allowed to share bottles of bubbly rose on the tables. Each setting was made even more charming by the varying coffee mugs at each place. That attention to details is what keeps me coming back to Vin205 and what will bring us back there again, possibly in the summer, for another Chef’s Table to let Chef Oren surprise us, yet again.
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.
Vin 205 is located at 205 S. Stratford Road, Winston-Salem. Open for dinner Tuesday through Thursday 4-9:30 p.m.; Friday Lunch and Dinner 11:30 a.m. to 9:30 p.m., Saturday Brunch 10 a.m.-3 p.m.; Saturday Dinner 5-9:30 p.m., Sunday Brunch 10 a.m.-3 p.m. Wine Merchants is open Tuesday-Saturday 10 a.m.-9 p.m., Sunday 10 a.m.-3 p.m. vin205.com