CHEF CHEN ELM ROAD HOW TO

In fact, Young Cardinal was busy during those lockdown days and more and more people enjoyed the deliciousness and were happily sharing their experiences with their friends on social media.Īt June’s Chef’s Table, I wasn’t quite sure if there would be a July event as staffing issues still were projected to be a factor and many restaurants are not back to either capacity or normal hours.

They pivoted and offered a to-go menu and even had a little market set up for downtown residents to quickly grab a few grocery items. YC barely skipped a beat once restrictions were handed down. No one could’ve seen what was coming as the dining public waited anxiously for downtown’s newest breakfast and lunch spot to open. Young Cardinal opened its doors at 424 4th Street, Winston-Salem, in February 2020 just before the Covid pandemic hit. David Swing was a featured chef back in October 2019 and we were excited to work with him again at his new digs in a completely new way.

And as if he’s got any time on his hands, he also has a farm which supplies produce to his restaurants. Though no longer an owner, he helped Fourth Street Filling Station become what it is today. You probably know Chef Adam as owner of Jeffrey Adams on 4th, The Trophy Room, Dogwood Hops & Crops and Twisted Pine Catering. Elm Street, Greensboroīreakfast for dinner anyone? If that’s one of your favorite things, you would’ve loved our latest Chef’s Table at Young Cardinal Cafe & Co featuring Chefs David Swing and owner and chef Adam Andrews. We’ll see you again at the table in the new year! If you attended our Chef’s Table, we thank you so much for supporting our local chefs. The love affair with local is real and you can see the passion in Sean’s and Tara’s eyes. And some dishes are so popular, they’ve sold out of them on some nights. As many restaurants that are new and young, the Reaves are working out some of those early kinks with execution and getting things to the table quickly. We think ‘Cille & ‘Scoe have a successful road ahead. It was so nice to meet Sean and Tara and I know our guests enjoyed talking to him toward the conclusion of the evening. Let’s take a look at the courses, shall we?Ĭourse 3: 4-Day Chicken (this chicken has been brined, dry rubbed over then coure of 4 days, then roasted)īeef & Beet (Beef with homemade spaetzle and beet consomme) The place was jumping, no question about that and what goodness it was to our eyes to see this early on. Open for about a month in the location that once was 1618 Downtown, we enjoyed a November Chef’s Table at ‘Cille & ‘Scoe where our sold out “small group” of 25 shared multiple courses family-style. Speaking of babies, the Reaves already have two very little “littles” and another one on the way. I strongly encourage you to listen to my podcast as we interviewed this beautiful couple about their life, Sean’s career, their family and this new “baby” they’re nurturing. I usually don’t inundate (haha) a new restaurant with one of our events so soon, but to know Sean and his wife, Tara, is to love them, and I couldn’t wait to show them off a little bit. Lucille and Roscoe Reaves taught Chef Sean Reaves so much of everything that he knows, that the namesakes and their passion for growing their own food are at the heart of ‘Cille & ‘Scoe, affectionately adopting the nicknames of the two people who’ve impacted him the most. That lifelong love and learning of a true farm to table experience has brought to life a restaurant, that calls itself “Southern, redefined.” Roscoe and Lucille Reaves

CHEF CHEN ELM ROAD HOW TO

a dream was being woven and a little boy learned how to grow his own food each season, harvest it, and prepare it for dinner. Forged from a childhood spent with grandparents on an urban farm. As the sun set on a popular restaurant in downtown Greensboro, a new concept emerged.

Chef chen elm road