-Timothy G. Beeman II
On Saturday, Stephanie and myself were invited to accompany friends of ours to the Annual Luv Luv Festival, the brainchild of Tim Grandinetti, the co-owner/head chef of Spring House Restaurant, Kitchen and Bar. The Luv Luv Festival is a culinary showcase of chefs from all over with great live music. We hadn’t, unfortunately, ever attended the Luv Luv Festival but we had wanted to. This was our first time ever and let’s just say we loved it. Let’s make clear, too that it’s not the last ever festival but the last day of this year’s festival.
The Beer Dads and Their Pilots
First of all, we have to start with the company we kept during this festival. Paul & Susan Jones along with Jon & Celeste Lowder were our tablemates and we’re no strangers to each other. In fact, Paul, Jon and I do a podcast called The Beer Dads which is part of The Less Desirables Podcast Network. So we hang out, talk about being dads and drink, you guessed it, beer every week. Our wives have become good friends so we had a very, very fun table. Also, former local DJ personality and Master of Ceremonies of the event, Bob Campbell (who also happens to be the voice over talent for The Beer Dads) sat with us as did our guest of honor, the wife of this evening’s guest chef (Tim Recher), Alicia Recher. We were guests of the Lowders and can’t thank them enough for having us. Good wine, liquor and beer as “the beer dad” ladies had more than a few glasses of white wine and the guys a mixture of cocktails and beer. I believe Paul and Jon preferred the Sisters of the Moon IPA from Mother Earth Brewing while I had one of those and then switched to the Vanilla Porter from Breckenridge. But, as much as we like to think that it is sometimes, the alcohol wasn’t the star attraction of the night. It was the food.
Starting off the whole night was a plate of hummus with pita triangles alongside of tomatoes straight from the garden of Chef Grandinetti. This was followed by a large plate of oysters and cocktail shrimp from Rappahannock Oyster Company. The oysters were raw and delicious. Also served with them were some hot peppers with a sweet glaze of hoisin and sesame seeds. Jon and a few of the ladies mentioned they thought they were hot. I ate several of them and got nothing more than great flavor. I found them to be very mild and almost no heat. Perhaps one of us got lucky, you decide.
Course #1 Chicken & Dumplings
The first course “Chicken & Dumplings” was quail, black summer truffle mousse, gnocchi, chive velouté and herb biscuit. This was a fantastic course. The “chicken” seemed to be a combo of quail and other meats that were served sausage style and while I’m generally not one for quail, not only did I eat all of this, I picked it up and ate the bones like they were a chicken leg. Of course, I was nibbling, but it was so good and the velouté sauce was like gravy and light enough to not overpower but perfect for accentuation. It was easy to sop up the extra velouté sauce with the biscuit and the gnocchi were tender. Let’s say that my plate (with the exception of the bones of the quail) had nothing left on it. It was clean. Wonderful course.
Course #2 English Pea Soup with Sea Bass
Course #2 was “Chilled English Pea Soup and Seared Sea Bass.” Described as coriander, Fresno chili, warm mushroom-shallot-pea salad, Arbequine olive oil, fennel pollen. When you cut into the fish, it fell apart being a wonderful flaky morsel of flavor. Seasoning wasn’t anything to mask the fish, you got full “sea bass” (or Patagonian Tooth Fish) flavor and that’s a good thing. The peas under the fish were quite fresh and even had Susan Jones, who doesn’t eat peas cleaning her plate of them. As simple as it is, the cress on top, really set a freshness that I can’t explain in words to the entire plate. The pea soup had the distinctive coriander and chili flavor as it was a tad savory and I loved it. It was topped with the fennel pollen. I had to drink it like a shot because there really was no way to get a spoon in there. But, I think that was the point. I had no problem shooting that soup. Delicious.
Course #3 Beet Salad
Course #3 was “Roasted Baby Heirloom Beet Salad.” Belgium endive, frisée (another kind of endive, which along with Belgium endive can be called chicory here in the US, at least from my research), upland cress, pickle apple, curried cashews, beet vinaigrette, aerated coriander yogurt. I’ll have to be honest, was my least favorite course, but when you don’t like beets, or many other like-vegetables (I’m adapting as I get older), then that’s understandable; at least in my mind. I did enjoy the pickled apple and curried cashews. I did eat all the leaves but left some of the endives and most of the beets. Again, the cashews and pickled apple were good.
Course #4 Back Yard BBQ
Course #4 was, to me, the pièce de résistance. It was “Back Yard Steak.” Coffee rubbed bison. Vidalia onion ash inlay. Sous vide smoked brisket & potato croquette. Seasonal vegetables, sweet corn puree, bbq jus lie and smoked black garlic.This cut of bison meat was so tender and juicy that a regular table knife could cut right through it with no problem. It was medium rare and the outsides were perfectly charred and seasoned with the coffee rub. The baby carrot and corn was a nice addition as was the jus lie (pronounced zhoo lee-AY) and vidalia onion inlay. That coffee rub and the meat itself was such a flood of flavor that I ate it with my eyes closed most of the time, enjoying each individual bite. Generally, I’ll tear through food like I’m being graded on it but I took my time and every single chew was documented by my brain. Let’s just say that it was so good that not only did I eat all of mine, I also had the bonus of half of Stephanie’s. She loved it as well, but was filling up. This was a definite 5 on a 5 scale.
Course #5 S’Mores
Course #5 was the dessert course which was “S’mores.” Dark chocolate crémeux, molasses spice graham cracker cookie, toasted marshmallows, salted caramel gelato, toasted caramel. Stephanie got her second wind enough to eat this. I thought the crémeux was the absolute best thing about it. It was like eating a very soft, but still firm, piece of fudge. The tiny toasted marshmallow squares were a nice accompaniment for the crémeux. The gelato was a bit melted away by the time I got to it but what I got of it was delicious. I love caramel, so this was a nice finish.
Chef Tim Recher, of the Army/Navy Country Club in DC, really brought a wonderful menu and Chef Tim Grandinetti and his team both in the kitchen and the outside wait staff were fantastic support, making this event a true 5 star dinner treat to anyone who was privileged enough to be there. Spring House is always a class act and this was no different. Many thanks to Chef Grandinetti for hosting. Spring House can be found at 450 North Spring Street in downtown Winston-Salem. They’re on the web at springhousenc.com.