The Man Who Ate the Town: Food Blog and Podcast

Y'all... the classic bierock and potato salad olivier from
They are doing a pop-up at and when I see "Eastern European" menus, I get excited.

So, the classic bierock: a flakey sweet roll that is stuffed with a wonderfully seasoned hamburger, a little grilled cabbage, grilled onions, and cheddar cheese. Served with a pickle ranch.
It reminded me of a classic grill cheeseburger. You know the ones done on grills seasoned with onions? Yeah, that. The sweet roll wasn't too bready and encompassed the filling perfectly. Now, yes, they pre-made them and reheated them (in a toaster oven). It wasn't soggy like in a microwave, and the food was therefore more portable for them. The burger was seasoned perfectly, and the other flavors melded well.

The Potato Salad Olivier is potato's in a mayo and mustard mixture with fresh peas, crispy bacon, and hardboiled eggs. The mayo/mustard was tangy and complimented the savory bacon, the poppingly-fresh peas, and texturally wonderful hardboiled eggs. All of that topped with enough dill to be flavorful and citrusy without being overpowering.

This was the first time having food from Wooden Apple but I look forward to my next go 'round! If you get a chance, certainly try it. I hear the chicken Kiev (or is it Kyiv now?) Meatballs were great and filling as well.

The Spartan's Special at Bagner & Alexa's Downtown. Two eggs, any style, a side, your choice of bacon, sausage links, or sausage patties, toast or biscuit.

Two over easy for me with patties and biscuit with sausage gravy as my side. All that for under $6.

I am full and completely satisfied.

You don't really need food descriptions as it is basic breakfast stuff, but I will comment on the sausage gravy. It's isn't watered down but fairly thick, it is full of sausage flavor, and it went over the flat but fluffy biscuit quite nicely.

I am loving having Bagner & Alexa's Cafe in this building.

The huevos rancheros at the new Bagner and Alexa's Downtown Cafe that opened today. The flavors and texture were just right. I would like to see some kind of meat (perhaps pork or even ground beef) on them, but the eggs were just right at over easy, the beans were spiced spot on, the red sauce coated and seasoned everything with Mexican flair. The sour cream and cotija cheese topped it off perfectly.

As I said, some pork or ground beef would have made this perfect. I could also stand some scallions.
But, for their first day at this location, when everything was just falling into place, this was as perfect as I'd expected it to be.

Welcome to the downtown neighborhood, Bagner, Alexa, and Mario!

Okay, y'all.
I am part of the "Shoe Crew" for the Ronald McDonald House Charities Piedmont Triad "Wine Women and Shoes" event on May 9. I have pledged to raise $750 for this event. I know that times are tough but the families of the kids in the area hospitals have it rough, too. They need the Ronald McDonald House.

What is Wine Women and Shoes? Well, it's the biggest fundraiser for RMHCPT this year. It's a gala event that features designer pop-ups, a "best-in-shoe" contest, incredible auctions, a fashion show, wine tastings (of course), hors d'oeuvres, and a seated dinner. And it's hosted by Cameron Kent, so you know it's going to be good.

How can you help me raise the $750? Well, you can purchase a ticket to the event, but that's not the only way. Every little bit counts. $5-5000 and everywhere in between. It all helps. You can follow my fundraising link here: rmhcpt.ejoinme.org/Tim
If you are interested in purchasing a ticket to the event, click on the header of my page (the big WW&S logo).

Thank you all in advance if you can donate anything. I am thankful for you, and I know that Ronald McDonald House Charities is too!

Personal Fundraising Page for Tim Beeman II Meet Tim Beeman, part of the Shoe Crew for Wine Women & Shoes, benefiting Ronald McDonald House Charities® Piedmont Triad! Affectionately known as "The Podfather," Tim has been producing podcasts as Such N Such Media since 2007 - including The Less Desirables, NC's oldest continuously runnin...

It's time for another Elevated Catering Company Supper Club! This time at the Brewer's Kettle in K-ville. And, this time it's an infused dinner since it happens on 4/20. You need to grab those tix fast because they are going going going.
And hey... you won't get the munchies because you're gonna be stuffed from the great food. How do I know it's great and it hasn't even happened yet? Because it's Chef Brian DePaulis and my "boy" (nay, MAN) manning the cookery! You heard it, it's gonna be "dope" without actually being dope. Get the tix already!

🗣️ We present to you the event of a lifetime, A partnership of supper club and as these two come together for an infused dinner for one night of magic‼️

🗣️ We believe in the power of collaboration! We can’t wait to accompany our friends to an infused night of carefully curated dishes that will set the senses a blaze like no other✅

🗣️ not only will we be celebrating food, family and fun, but this is all about an experience that helps you dive into the carefully thought out flavors of North Carolina but also an experience that will heighten your mood⭐️

🗣️ We are so excited about being able to host this event For their 10th anniversary and will provide an after party for you to celebrate into the evening with music by .casino😉

🗣️ So don’t walk run and grab your tickets before they sell out and will see you there for an experience that’ll last forever together‼️👊🏻

Ticket link is in our bio, grab your tickets now as space is limited! We can’t wait to see you there!

It is here! The newest ice cream/pastry/dessert/coffee lo action in is now open in the Liberty Plaza building.

This is the same building as and as well as the Studios of and

Homemade ice cream and pastries with purveyed coffee and espresso.
The picture is of the Biscoff Cookie Butter Crunch espresso milkshake (right) and the White Chocolate espresso milkshake.

Man... my figure will be in so much trouble. It will make the round more rotund.
But it is soooooo good.

Amazing lunch for me today at

Catfish, flounder, clam straps, fries, and pintos. That's a ton of food, and it was soooo good. Virginia, Ashley, and their crew know what they're doing and what they're doing is putting deliciousness in our mouths and happiness in our bellies!

So. Darn. Good!

Time is ticking down! Do you have your tix yet!? Well, what in the world are you waiting for? You won't want to miss this world-class event. That may sound over-the-top, but when you taste Chef Brian's (and his awesome crew's) food, you'll know what I mean. Buy those tix!

🗣️Come and Enjoy what is ELEVATED‼️

🗣️Experience an evening with loved ones, friends, and your Elevated Supper Club Family✅

🗣️So come and join us March 7 at
Enjoy an evening with excellently paired wines to an expertly curated, locally sourced menu sure to create an experience that will bring lasting memories👊🏽
🎟️click the link for supper clubs in our bio for your ticket 🎟️
🔪

Mr Barbecue's dining room is back open. As the sign says, Grand Re-opening Again! Go by and grab some delicious victuals!

An iced "Purple Nurple Mocha" from on 4th St in

The effects are to highlight the goth and Victorian atmosphere. The flavor is mocha/choco-ish with real moo juice and lavender. Bring your witchy selves down here. Especially today since it is Solstice and Yulea

Okay let's do this!

Holy smokes! This monstrosity of a sandwich is a thing of legend. This is (in)famous pastrami reuben from the historic

I had heard tales that it was big, but it was way more than one person should have, and and I both ordered one. We really should have split one.

There are a lot of pickles, too.

Okay, so this is how I should have gotten it the first try. Plain, untrusted, with a scallion cream cheese. That's my preferred way to have them. This was delicious.

But... it was no different than

And, that is okay. It just means to me that we can compare.

So updated score:
Bagel 1, NY Pizza 1

Okay, New York Pizza is done. We opted for and had half traditional and half traditional with pepperoni.

It was great. To me, probably an unpopular opinion, is just as good. But, yes, this was fantastic.

I think it's what we grew up on. New Yorkers would swear by "real NY pizza" just like Philly folks would go for what THEY thought a "true Philly cheesesteak" was from what they are used to.

I see NY pizza as something good to have in NY. And it was. But give me Pizza Greco or Brothers in WSNC any day.

But bagel 0, pizza 1.

Savory and saucy Caribbean-French style ox tails from

The cumin brought the earthy notes, but there was a sweetness in there, as well. Slow-cooked, it was falling apart in the sauce. It was so good! With cooked cabbage and wonderfully tender jasmine rice.

The Caribbean-style duck breast from S'Amier on "Restaurant Row" in

With perfect mushrooms, Brussels sprouts, and a plum sauce. Wonderfully seared and seasoned, and just a little salty (but exactly how much it should have been). Savory, sweet, and done a lovely med-rare/medium.

Oh, oui!

Delicious escargot this Caribbean-French restaurant. Good, relaxed atmosphere on "Restaurant Row" here on 46th in S'amier is the name. I don't see them on IG

Garlicky, buttery, and amazing. We had a shload of these in Paris. It's quite comparable.

Okay, I don't know if it is that I just figured out that I don't like "everything bagels" or I just found a "New York Bagel" to be just meh. I'm willing to try again with a different flavor, but first taste... not impressed.

Dewey's Bakery, a nearly 100-year-old staple of Winston-Salem, is introducing a "new-to-us" concept at their Thruway Shopping Center and Reynolda Road locations. I say "new" to us because they did the concept in Greensboro, as a standalone store, but the 'Boro folks demanded a real Dewey's, and Dewey's acquiesced to their request. So, Tim, jeez o'pete! Get on with it already....

Dewey’s Bakery to introduce new concept in Winston-Salem Dewey’s Bakery, a nearly 100-year-old staple of Winston-Salem, is introducing a “new-to-us” concept at their Thruway Shopping Center and Reynolda Road locations. I say “new&…

"His" and "Hers" Summer Cloud heffeweizen from
I want to see how much she actually drinks from that big glass, though...

Just kidding!

Such sad news. Baked Just SO was amazing. It wasn't in my neighborhood, and time restraints kept me from traveling out there often, but the times I was able to get out there... delicious.

I have reached the very difficult decision to close the bakery. I have fought tirelessly for this shop for 6 fun, rewarding but also very difficult years. Unfortunately, I can no longer afford to keep the shop going and it’s time I move on to the next adventure. I’m not sure where my passion for baking will fit in just yet but I know I will find a way.

Every smile, every thank you, every hug, every piece of advice given and received and all your support has meant the world to me and I will forever cherish each moment. This has been an unbelievable experience that has allowed me to meet the most amazing people and do some of the most amazing things. I’m truly thankful for all the support, near and far.

Here are a few things to keep in mind as I navigate through our last weeks.
🍪 Our last day will be Saturday 6/3. 😢
🍪 Gift cards will be accepted through 5/27.
🍪 I will have all sorts of extras for sale; decorations and baking supplies! Let me know if you’re interested!
🍪 Please be kind and patient with my staff and I as we navigate this difficult move, we are all sad and nervous about what the future holds.
🍪 I will gladly be accepting all hugs and all words of encouragement so please come by before the end and remind me what you love about Baked Just SO💜

Forever grateful 💜
Stacey O

When a friend of mine sent me a picture of some "off-brand" pies being marketed as "same pie, different label" under the B&G Pie Company moniker, I immediately contacted my friend Shannon Faircloth to ask about the name change. She was hit by surprise and livid, which is completely understandable.
I tried to tell a couple of legacy brands that they were being bamboozled, but they insisted it was legit. Well, turns out it wasn't. Here is Shannon's statement for ALL of you to see.

"I so appreciate my loyal customers asking about my pies. I am the owner of B & G Pie Company.
B & G Pies were being produced by a co-packer, Buttercreme Bakery for the last 7 years. We had a successful arrangement for years. Buttercreme Bakery had complete access to our 75-year-old recipes, some of our employees, and ALL our trademarked techniques. Buttercreme Bakery told us in January that they would not produce our B & G pies anymore, so they could concentrate on their own product line which included only cinnamon rolls, Long Johns and Danish.
Little did we know, they were just lying to our face.
They started this week making their own version of a fried pie, and we have no doubt it's something close to our trademarked recipe and proprietary process.
This is a dark day for our wonderful brand B & G Pies. There is nothing worse than a CHEATER brand with no history and no integrity. We are still in shock but are making plans. As always, we love our customers and repel any association with this copycat pie or Buttercreme Bakery.
Once you have lost your integrity in business, you have nothing left.
Will keep you posted on our next moves.
Thanks,
Shannon Faircloth"

A reminder, if it doesn't look like the picture, it's not the real deal.

In Episode #231, proudly recorded in the Such-N-Such Media Studios at Liberty Plaza: Tim discusses: Willow's Bistro closes, and a new restaurant takes its place. Lot 63 takes the place of the Moravian bookstore and gift shop in Old Salem. Some aren't happy about it. Que Vida is open! Slappy's Chicken is back, and so is the drama! The latest from the soap opera called "Winston-Salem Eats." This includes a "B*tch Session" from Tim....

The Man Who Ate the Town Podcast Episode 231 In Episode #231, proudly recorded in the Such-N-Such Media Studios at Liberty Plaza: Tim discusses: Willow’s Bistro closes, and a new restaurant takes its place. Lot 63 takes the place of the…