Chef and owner Graham Heaton says Table 16 embodies a style of food that is strong, unique, and indicative of the bold flavors of the New World coupled with the refined and elegant traditions of the Old World. The multi-ethnic cuisine of the New World is influenced by the flavors of the Caribbean, Central America, South America, Cajun, Creole Cultures. These all collide with the more sophisticated classic approach to Old World cuisines of Spain, Portugal, France, and Italy. Never losing our foot hold on our Southern Roots, the four seasons, and locally grown produce, our concept features many staples of the New World, such as legumes, fresh seafood, healthy grains, fresh fruits and vegetables, such as mangoes, passion fruit, papaya, yucca, yams, and plantains.
Table 16
600 S. Elm Street, Greensboro NC 27406
(336) 279-8525
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Chefs and owners Mark Grohman and Trevor Dye operate Meridian Restaurant. Each is a classically trained chef who has chosen to make Winston Salem their home. They have worked at some of the finest restaurants in the Triad area as executive chefs. The cuisine at Meridian Restaurant represents the combination and culmination of classical training and passion for Mediterranean and local cuisine.
Meridian Restaurant
411 South Marshall Street, Winston-Salem, NC 27107
(336)722-8889
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Chef John Drees reopened Southern Lights Bistro at its new location in June 2010 . The award-winning four-star restaurant, and one of Greensboro’s most popular eating establishments for more than two decades, Southern Lights Bistro is delighted to welcome you back. Inside you will find many aspects you fondly remember about the original location, such as popular menu offerings like Cream of Tomato Basil Soup, Tribecca Sandwich, Reference Burger, Grilled Salmon with Cucumber Dill Sauce, Chocolate Walnut Pie, seasonal items, house-made desserts, fresh daily seafood and chalkboard specials. Adrian Harris represents Southern Lights Bistro in the community-minded collaboration project!
Southern Lights Bistro
2415-A Lawndale Dr., Greensboro, NC 27408
(336) 379-9414
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Chef Jeff Bacon, Director and Excecutive Chef for the program, and certified guest chefs provide classroom and kitchen training at the Second Harvest Food Bank of Northwest NC's Triad Community Kitchen. Ten-week training sessions overseen by Chef Bacon are given at no charge to unemployed, underemployed and homeless individuals to prepare them for careers in the food service industry. Training includes instruction and activities designed to help ensure students are "workplace ready" and a one-week internship with a local food service organization or restaurant to help students gain "real world" job experience. Graduates may obtain further training, professional development and scholarship assistance with transferable credits applied to continued study at Guilford Technical Community College's Culinary program.
Triad Community Kitchen students use donated and purchased food during their course time to create vacuum-sealed, ready-to-heat meals in a bag for distribution to Second Harvest Food Bank of Northwest NC's partner agencies like soup kitchens, group homes and Kids Cafes.
Triad Community Kitchen
Second Harvest Food Bank of Northwest NC
3655 Reed Street, Winston-Salem NC 27107
(336) 784-5770
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