This Thanksgiving, two of Winston-Salem’s hottest chefs are giving Visit Winston-Salem friends a peek into their holiday traditions and graciously share how Thanksgiving in their home so perfectly pairs with Yadkin Valley wines. Chef Stephanie Tyson of Sweet Potatoes (well shut my mouth!) a restaurant serves a true Southern meal complete with country ham biscuits and cornbread stuffing. While Chef Tim Grandinetti of Spring House Restaurant, Kitchen & Bar and the recently opened Quanto Basta Italian Eatery pays homage to his Italian heritage and love of all things Southern with pork ravioli. So let’s jump right into the pairings, shall we? Ladies first… Chef Stephanie Tyson Stephanie Tyson is a creative chef who has turned growing up in the South into the soul of her restaurant, Sweet Potatoes (well shut my mouth!!) a restaurant. Born in North Carolina, Tyson trained in culinary arts at Baltimore International College before returning home to open her award-winning restaurant with her partner, Vivian Joiner, in 2003 in the downtown Arts District of Winston-Salem, North Carolina. Tyson is the author of Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook, and her newest book, Soul Food Odyssey, which is part memoir, part cookbook, and part food and cultural history. Chef’s Selected Pairings Starter Course: Mini cream biscuits with country ham Wine Pairing: Hanover Park Vineyards, The Pearl Main Course: Turkey with sweet potato cornbread stuffing Wine Pairing: Old North State Winery, Riesling Alternative Main Course (when turkey doesn’t quite float your boat): Pork Roast with roasted root vegetables Wine Pairing: Raffaldini Winery, Montepulciano Riserva Chef Tim Grandinetti Chef Grandinetti has been nourishing souls and cooking professionally since 1998. A a fourth-generation “culinarian” Chef Tim is highly regarded for his culinary prowess and passionate approach to foods and the total dining experience. He is the executive chef and co-owner of sister restaurants Spring House Restaurant, Kitchen & Bar and Quanto: Basta Italian Eatery & Wine Bar — both located in the heart of downtown Winston-Salem. Chef’s Selected Pairings Starter Course: Light bite assortment of cheeses, deviled eggs, shrimp cocktail and other tasty noshes Wine Pairing: Hanover Park Vineyard, Michael’s Blend Main Course (and a Grandinetti tradition): Slow Braised Pork Ravioli with garlic, rosemary, and red wine reduction sauce Wine Pairing: Raffaldini Winery, Montepulciano Riserva Alternate Main Course (And on the Spring House pre-order Thanksgiving menu): Oven roasted turkey & pan gravy Wine Pairing: RayLen Vineyards, Category 5 (“several bottles!”) Recipe for Chef Stephanie Tyson’s Cream Biscuits 2 cups self rising flour 2 teaspoons sugar 1 cup heavy cream Butter To make biscuits: Preheat the oven to 450 degrees. Lightly spray a baking sheet with non-stick spray. Combine the flour and sugar in a medium mixing bowl. Form a well in the flour, add the cream, and stir until a stiff dough is formed; do not overmix. Turn the dough out on a lightly floured surface. With floured hands, form the dough into a ball, flatten slightly, and fold in half. Repeat this two or three times until the dough is not sticky. Pat out the dough about 1/2 inch thick. Cut biscuits using a floured 2-inch cutter. For soft-sided biscuits, place the biscuits on the baking sheet so they touch. For crispier-sided biscuits, place them on the sheet 1 inch apart. Bake for 10-12 minutes until lightly browned. Remove from the oven and brush with butter. Find the wines: All of the wines mentioned can be purchased at their winery or tasting rooms. If you are unable to get to the Yadkin Valley before the holidays, you may order online (all mentioned wineries are linked) or visit local wine shops in Winston-Salem including City Beverage, Wine Merchants Gourmet and Carolina’s Vineyards & Hops.