Let’s dish on local events
SKIPPY’S As we reported last week, it’s a big week this week for Skippy’s Hot Dogs in Winston-Salem as the restaurant is in its closing days. Dozens of restaurateurs and volunteers have gathered to raise money for owner, Mike Rothman, as he recovers from brain cancer. Thousands of folks have already enjoyed Skippy’s famous hot dogs one last time, as a matter of fact more than 2000 hot dogs were sold just during lunch on opening day of Mike’s Week. Each lunch and dinner shift, a local chef is doing his or her take on a hot dog, from a dog topped with pulled pork and slaw to a French toast dog and later this week, a goat cheese mac-n-cheese hot dog. The event, known as #mikesweek, takes place each day this week from 10 am to 8pm with an all-star close out on Saturday. After this week, the volunteers will clean the restaurant up and it will then be for sale.
SUPPERS FOR HOPE The Salvation Army’s May edition of “12 Suppers at The Center of Hope” will be Tuesday, May 3 with Cherry’s Cafe of Clemmons. “12 Suppers” is a partnership between the Salvation Army and Winston-Salem area restaurants. Each month a different restaurant donates its time and culinary goods to feed the residents at the Center of Hope, the only Family Emergency Homeless Shelter in Forsyth County. Bob Campbell, Director of Marketing and Public Relations for the Salvation Army in Winston- Salem, says, “So few people are even aware of what The Salvation Army does at The Center of Hope. The outpouring of support from our restaurant community for our neighbors in time of need, as we’re seeing this week at Skippy’s with the benefit for Mike Rothman, is truly humbling and inspiring. Seeing the gratitude on the faces of the parents and children living in the shelter makes it all worthwhile.” The Salvation Army Center of Hope Family Residences are located at 1255 N. Trade St. in Winston- Salem. For more information on The Salvation Army Center of Hope or to donate or volunteer, go to www. salavationamryws.org.
BURGER SUPREME POP UP
The popular Mission Pizza Napoletana has become a burger joint by day—on Wednesdays at least. Owner Peyton Smith has opened his doors as Burger Supreme, a lunchtime pop-up burger stand offering smashed and griddled burgers to order. The pop-up offers eat-in, to-go and office delivery. You can even call ahead. I spoke with Burger Supreme owner Mark Gravel and he said it’s initially to get his feet wet and test the waters here for his burgers. And so far, it’s been quite the hit. “It’s definitely surpassed what I expected and I’m so happy people have been enjoying the food and coming out every Wednesday and supporting the new project.” Gravel, who’s main job is doing freelance creative work for food and beverage companies, says he’s going to keep testing new menu items each week leading into the summer and hopefully add more days soon. “We’re just going to try to keep getting more efficient with the staff. Each week continues to be busier than the last so we might add another kitchen person.” The burgers are cooked on the griddle, and come with a variety of options including a chili burger, double burger and the awesome burger melt with caramelized onions, house dill relish, Thousand Island and an inside out toasted bun. That one is definitely a must try. House made chips or salad is included and it’s all for under $10.
CAMINO BAKERY AND THE FLOUR BOX
The beloved Camino Bakery in Winston- Salem has added a second location that will be opening in the coming weeks. Camino Brookstown will be housed at 300 Marshall Street where it intersects with Brookstown Avenue. Folks at Camino say they will enjoy having an extra kitchen to handle the business that comes along. The owners are currently touching up the space, changing out the furniture and making the space look more like the Camino we know and love. This has previously been the digs of The Flour Box. The Flour Box is already ahead of schedule and has moved its bakery into The Flour Box Cafe & Team Room at 137 West Street SW in Old Salem.
TABLE 16 RESTAURANT
The popular Table 16 has already added lunch to its offerings and is slowly transitioning to a more casual upscale vibe. Says the restaurant via their recent newsletter, “We have been pushing our venue in a Casual-Upscale direction for some time now and with the launch of this season’s menu and the additions of some new fabulous ideas we are a step closer to our vision for the future.” One thing Chef Graham Heaton prides himself on is sourcing locally, and many items including the crackers, pasta and even the pastrami is made in house. He also adds that he plans to open on Mondays in the near future. And the lunch menu is available until 5pm. During these warm weather months, you’ll also find Heaton and his team firing up the five foot grill outside where they serve upscale street food on the patio three days a week, Wednesday-Friday, along with some drink specials. “It’s an awesome time with awesome characters—.lots of seafood, oysters, gumbo, sandwiches.” All priced at $6.
CHEF STUART FORD LANDS EXEC. CHEF GIG
Pintxos Pour House (5312 Robinhood Village Drive, WS) has a new chef and you may recognize him from the streets of downtown Winston-Salem as well as other events. Chef Stuart Ford, who’s been at the helm of the hot dog cart, Wild Willie’s Wiener Wagon, was just recently named Executive Chef. Ford is a classically trained chef and received his culinary degree from the International Culinary School at Art Institute in Charlotte and has worked with a number of chefs including Wolfgang Puck. !
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.