The Spring House in Winston Salem, NC for the past five years has offered S I X days of deliciousness. Chef Timothy Grandinetti—aka Dr. Brownstone invites highly talented chefs to serve their food at the event. The six course grill inspired food along with the creative cocktails is one night you will not forget-Or my taste buds for that matter. I encourage anyone in the area who has not yet attended one to plan to do so next year. It was a delicious experience I was able to share with my husband. We started the night out with some cocktails and appetizers served for the first hour while enjoying the band. The first one I tried was the blueberry mojito- very refreshing and cold. They also had a LuvLuv cocktail that was a favorite of mine and it had notes of vanilla, berries, lemon, and chamboard ( all some of my favorite things in one cocktail). Here is a peek at what other cocktails they had to offer along with some appetizers. My husband enjoyed a moscow mule that was one of the best he said he has had. SO- if you are a moscow mule fan you may need to take a date night and go enjoy one- or two- I’m not here to judge. They offered local North Carolina beers that were on a display for the guest.
Here is a break down of the courses. WARNING: YOU ARE ABOUT TO GET REALLY HUNGRY AND HAVE A HANKERING FOR SPRING HOUSE.
I really enjoyed all the courses and it was fun for me to channel my inner CHOPPED JUDGE GAME FACE. Love that show. Big THANKS to Chef Tim for the invite. My husband and I met local blogger Jay Callahan who attended every night during the festival and blogged about each. Click on his name to read his review and quote from me about night four.
Duck Do-nuts with Duck and Cherry BBQ, BBQ egg and Shrimp inside the foil
Pimento cheese with Monkey Bread and grilled Pita with Bacon
Third Course: MY FAVORITE OF THE NIGHT!
The Filthy Canadian Baguette Stuffed with Lobster, Smoked Bacon and Brie with a Sriracha Honey Drizzle. ( I am definitely going to try to attempt this at my house) They also fried Asparagus, grapes, dill and even Doritos on the dish!
BBQ Pork Roast with Shrimp and Bugle Chips
Barbecue Pastrami with Creamy Horseradish sauce and Seasoned Cabbage
Bison Stripling with Bourbon Butter Injection, Smoked Cheddar Grits, Fire Roasted Chilies & Sweet Onions with Fresh Herb Chimichurri
Fresh Peach Slices and Blueberries with a Raspberry Ice Cream Topped with a Homemade Donut Dusted with a Nut Mix on top
Keep your eyes open for next year! We will definitely be attending again and tickets sell fast so be ready to get one before they are gone when they start next year!