Jasper’s Southern Farmstead Restaurant
When Sanders Ridge Winery announced that Chef Tim Grandinetti would be taking over the restaurant on its property, there was a flurry of excitement. The location had seen a few chefs come and go with a few different iterations and though the feedback was often positive, it was hard for them to make a go of it. The thought is now that if anyone can do it, it would be Grandinetti. He’s already a partner and executive chef at the renowned Spring House Restaurant, Kitchen & Bar and two locations of Quanto Basta: Italian Eatery & Wine Bar.
After the announcement, Grandinetti and the owners of Sanders Ridge wanted to make it clear that the new Jasper’s Southern Farmstead Restaurant would be open limited hours with gourmet brown bag sandwiches available weekdays at lunch and Sunday brunch as well as special events. We booked our family Christmas gathering for Saturday lunch right after they announced their opening and I couldn’t wait to see what was in store.
I thought we might be able to enjoy a Saturday brunch, but they’re not quite there yet, so the menu featured the same sandwiches offered on the call-ahead menu as well as chicken fried chicken, fixins and a burger. Since we had a large group, I got to snap a few shots of various menu items. And though I do believe my cousins, aunt and uncle love me; no one offered me a taste, so I’ll just take their word for it when they say it was delish.
I decided to go all out and order the Chicken Fried Chicken with Mashed Potatoes and a Side (which in this case was grilled zucchini and yellow squash). A couple of my family members ordered this; it was the only entree offered that afternoon. The chicken was a boneless breast and was lightly crispy and perfectly cooked. Mashed potatoes were on the rustic side with skin on, and the gravy served on the side in a small ramekin. No complaints here as it was a solid, tasty, homey dish; but I probably would’ve liked my gravy a bit warmer. Considering there were 15 of us and the restaurant was 2/3 full, I’ll give the kitchen a pass on it. The only other thing I noticed is that my portion of chicken was smaller than my cousin’s or my sister’s and though the portion size was just right for me, someone else might think it was small for the $17.95 price. I still thought it was a winner (and Grandinetti’s people are really good at fried chicken). This dish was the item that was most ordered, and everyone seemed to enjoy it.
My cousin’s girlfriend ordered the special Kobe burger of the day: the Black & Bleu. And man, did it look and smell incredible, it was huge and served with piping hot fries. I have to say, some of us had burger envy, as her report was glowing.
The Turkey and Cheddar enjoyed by my uncle is pretty straightforward, with carved turkey breast, cheddar cheese, lettuce, tomato and roasted garlic mayonnaise on a brioche kaiser roll. He is a man of few words, but he did say he liked it.
I just love the egg salad at Spring House, and you could tell the inspiration is there with Jasper’s Dijon Egg Salad with fresh farm eggs, dijon mustard, mayo, minced onion, celery, and scallion. It is served with lettuce and Roma tomato on multi-grain bread.
Come to think of it, no one ordered the Ham and Swiss on the menu, but if that’s your jam, it’s served with a volcanic mustard aioli on marble rye bread. That, to me, sounds like the perfect picnic sandwich on a pretty day at the winery.
There’s even a menu for the kids which featured grilled cheese sandwiches and chicken tenders, which are pretty much the fried chicken we enjoyed as an entree. The kids get a very sizable portion, and my two children could easily share an order.
If you’re inclined, the gourmet brown bag luncheon menu also includes a salumi and cheese knosh with Tuscan ham, capicola, mortadella and a selection of Italian cheeses. When I visit any winery, it’s my favorite way to eat and pretty much one of my favorite ways to eat any day. For the vegetarian, there’s also fresh veggies and hummus.
All this was a regular Saturday lunch menu, but owner Cindy Shore said the day not to miss is Sunday Brunch. The menu is to die for with simple choices like eggs and breakfast potatoes, Blue Plate Specials like omelets, pancake plates or benedicts, and a big Low Country Farmstead Breakfast. But also, get this, a white chocolate bread pudding “French toast.” If breakfast isn’t for you, or it’s a bit later, you can order gourmet sandwiches like griddled Monte Cristo and Grilled Herb Chicken Grinder. Other standouts include the Chicken and Waffles and the Charred Steak and Mushroom Toast. For salads, there’s Jasper’s Salad with deviled eggs, spicy bacon bits, and a Chicken Fried Oysters BLT Salad. Not bad for Yadkin County. Plus there’s wine tasting aplenty, and that’s never bad news. I’ll be happy to go back and review brunch there one day, all in the name of the greater good!
Chef Jared Tipton leads the kitchen, and the menu is crafted around the produce grown on Sanders Ridge Organic Farm. Truly a farm to table eatery that is cozy and rustic. Although Jasper’s is closed until mid-January for staff vacation, they will have two seatings on New Year’s Eve, and the winery tasting room will be open. For details about the New Year’s Eve and its menu as well as upcoming special events, visit www.sandersridge.com.
We think if folks in Yadkin and the surrounding counties will give this restaurant a try, it can be very successful. It’s not a long drive at all from Winston-Salem, just 20 minutes or so outside of town and a few miles off U.S. Highway 421.
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.
Jasper’s Southern Farmstead Restaurant and Sander’s Ridge Winery and Organic Farm are located at 3200 Round Hill Road, Boonville. Reservations are strongly recommended. 336.677.1700.