The Katharine Brasserie in Winston-Salem offers traditional French cooking



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WINSTON-SALEM, N.C. — A new restaurant in an old building in Winston-Salem is creating a big buzz in the city.  “The Katharine” is located in the former lobby of the RJ Reynolds Headquarters downtown.  It’s named for Reynolds wife, Katharine.  It features French cuisine with a local influence.

Croque Katharine (4 servings)


  • 1 loaf Brioche or challah
  • 12 oz thinly sliced country ham
  • 8 oz pimento cheese
  • 1 recipe custard
  • 4 eggs
  • Butter as needed


Preheat oven to 350 degrees and slice brioche into ½ inch slices.  Spread one slice with pimento cheese top with ham and another slice of bread.  Submerge in custard for a minute and strain.  Heat a saute pan to medium high, cook both sides of croque until it is golden brown.  Place on oven proof dish and bake for five minutes.  Meanwhile, fry an egg to the desired doneness. Remove croque, slice in half and top with the fried egg.


  • 1 qt heavy cream
  • ½ cup sugar
  • 1tsp salt
  • ½ vanilla bean scraped
  • 6 egg yolks
  • Whisk all ingredients together for custard

Vidalia Onion Soup


  • 5 pound Vidalia Onion sliced
  • 1 stick unsalted butter
  • 3 sprigs of thyme
  • 3 sprigs rosemary
  • 1 bay leaf
  • 3 ounces of flour
  • 1 ½ cup red wine
  • 2 qt beef stock or broth
  • Sherry vinegar as needed
  • 4 slices of French bread cut into rounds & toasted
  • Salt & black pepper to taste
  • ½ lissome cheese sliced


Melt butter in a pot on medium heat, add onions, thyme, rosemary, bay leaf and cook until caramelized – the process is normally about 20 minutes.  Remove thyme, rosemary, bay leaf the add flour & cook for two minutes.  Deglaze pan with red wine, cook wine down by half and add Beef stock.  Bring to a simmer & allow to cook for 20 minutes to combine flavors. Season with salt, pepper and sherry as needed.  In a oven proof bowl, ladle in soup top with bread and sliced cheese.  Brulee under broiler until golden brown.

Beef Tartar


  • 12 fine diced jalapeno seeds removed
  • 1 teaspoon chopped parsley
  • 2 teaspoon macerated onions
  • 1 teaspoon pickled mustard seeds
  • 1 tablespoon EVOO
  • 1 teaspoon fine diced
  • Salt to taste
  • 4 quail eggs
  • ½ baguette
  • Combine all ingredients but quail eggs and baguette.  Season and mix until combined, form in ring mold and top with quail egg.  Serve with sliced grilled or toasted baguette.

Macerated Onions”

  • 1 red onion fine diced
  • 1 cup champagne vinegar
  • Combine and let sit for 30 minutes; then strain

Pickled mustard seeds:

  • ½ cup mustards seeds
  • ½ cup water
  • ½ cup sugar
  • ½ cup champagne vinegar
  • Salt to taste
  • Combine water, sugar, champagne vinegar & salt in a pot & bring to simmer add mustard seeds & cook until tender.


  • 24 jumbo escargot
  • 4 ounces of maître and butter
  • 1 recipe hush puppies
  • Canola oil to fry in
  • Heat oil or fryer to 350 F. Combine escargot & butter in escargot pan, heat until bubbling.  Fry hush puppies oil while escargot is heating, season with salt & top escargot

Maître d butter:

  • 1 pound of unsalted butter room temperature
  • ¼ cup chopped parsley
  • 3 cloves garlic chopped
  • 1 ½ ounces of Pernod
  • 2 teaspoon of salt

Hush Puppies:

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • ½ teaspoon of baking soda
  • 2 ½ tablespoons of green onion
  • 1 cup buttermilk
  • 1 teaspoon of honey
  • 1 teaspoon of salt
  • 1 egg
  • 2 tablespoons of sour cream
  • Combine all dry ingredients then fold in wet ingredients

Fig Salad:

  • ½ lb arugula
  • 1-pint figs quartered
  • 1 red onion sliced in ¼“ rings & grilled or roasted
  • 4 ounces of blue cheese crumble
  • 8 thinly sliced prosciutto
  • 3 ounces of vanilla vinaigrette
  • 2 ounces of pomegranate reduction
  • Salt & black pepper to taste


Preheat oven to 350 degrees.  Place prosciutto between to baking pans and cook until crispy – the process typically takes about 10 minutes. Combine arugula, onions, figs and blue cheese in a bowl toss with vinaigrette salt and pepper.  Layer salad with crispy prosciutto pieces and finish with pomegranate reduction.

Vanilla Vinaigrette


  • 1 vanilla bean
  • 2 cups white balsamic
  • 2 cups EVOO
  • salt
  • Split and scrape vanilla bean
  • combine vanilla with white balsamic place in a pot and reduce by half.  Allow to cool, add salt then slowly whisk in EVOO

Pomegranate Reduction:

  • 1 ½ cup pomegranate juice
  • ½ cup pomegranate molasses
  • Combine in a pot and reduce until ½ cup, allow to cool


  • 2 ½ pounds of mussels cleaned
  • ¼ cup fine diced shallots
  • ¼ cup fine diced leeks
  • 2 sprigs of thyme
  • 1 bay leaf
  • 2 cups white wine
  • 2 tablespoons of butter
  • 2 tablespoons of crème Fraiche
  • ½ teaspoons of espelette pepper
  • ½ baguette
  • Vegetable oil as needed

In a large saute pan, sweat out leeks & shallots until tender and add thyme, bay leaf  and white wine.  Add the mussels & cover pan with a lid.  Cook until mussels are all open, add crème Fraiche, butter & espellete pepper.  Place the mussels in a bowl.  Reduce cooking liquid until thickened, pour our over mussels. Serve with sliced grilled or toasted baguette.

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