Perfecta Visuals Photography and Marketing

  • Portfolio
  • About
  • Contact
  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area
Show Navigation
Greensboro Stock Art All Galleries
Add to Cart Download

Restaurants Food and Drink { 105 images } Created 24 Sep 2019

twitterlinkedinfacebook
Next
View: 100 | All

Loading ()...

  • Calder Preyer at Preyer Brewing, Tuesday, October 20, 2015, in Greensboro, N.C. <br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals<br />
<br />
Calder Preyer: “I thought to myself – I love drinking beer; I should make it.”<br />
<br />
Bio: Calder spent the last 10 years brewing beer at home and going to Chicago’s Siebel Institute for brewing beer.<br />
 <br />
Today, he is the brewmaster of Preyer Brewing, a local brewery he owns with his brothers, wife and parents. “It’s part art, it’s part science,” says Calder. Brewing beer is finding the perfect balance between chemistry, biology, recipe formulation and technique.<br />
 
    005_pv_MIG_calder_preyer_BC8U3590.JPG
  • Calder Preyer at Preyer Brewing, Tuesday, October 20, 2015, in Greensboro, N.C. <br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals<br />
<br />
Calder Preyer: “I thought to myself – I love drinking beer; I should make it.”<br />
<br />
Bio: Calder spent the last 10 years brewing beer at home and going to Chicago’s Siebel Institute for brewing beer.<br />
 <br />
Today, he is the brewmaster of Preyer Brewing, a local brewery he owns with his brothers, wife and parents. “It’s part art, it’s part science,” says Calder. Brewing beer is finding the perfect balance between chemistry, biology, recipe formulation and technique.<br />
 
    001_pv_MIG_calder_preyer_BC8U3436.JPG
  • Calder Preyer at Preyer Brewing, Tuesday, October 20, 2015, in Greensboro, N.C. <br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals<br />
<br />
Calder Preyer: “I thought to myself – I love drinking beer; I should make it.”<br />
<br />
Bio: Calder spent the last 10 years brewing beer at home and going to Chicago’s Siebel Institute for brewing beer.<br />
 <br />
Today, he is the brewmaster of Preyer Brewing, a local brewery he owns with his brothers, wife and parents. “It’s part art, it’s part science,” says Calder. Brewing beer is finding the perfect balance between chemistry, biology, recipe formulation and technique.<br />
 
    002_pv_MIG_calder_preyer_BC8U4056.JPG
  • Kristina Fuller, chef and owner of Crafted: The Art of Street Food, and Crafted: The Art of the Taco, Tuesday, October 20, 2015, in Greensboro, N.C.<br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals<br />
<br />
Calder Preyer: “I thought to myself – I love drinking beer; I should make it.”<br />
<br />
Bio: Calder spent the last 10 years brewing beer at home and going to Chicago’s Siebel Institute for brewing beer.<br />
 <br />
Today, he is the brewmaster of Preyer Brewing, a local brewery he owns with his brothers, wife and parents. “It’s part art, it’s part science,” says Calder. Brewing beer is finding the perfect balance between chemistry, biology, recipe formulation and technique.<br />
 
    002_pv_MIG_kristina_fuller_BC8U4453.JPG
  • Kristina Fuller, chef and owner of Crafted: The Art of Street Food, and Crafted: The Art of the Taco, Tuesday, October 20, 2015, in Greensboro, N.C.<br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals<br />
<br />
Calder Preyer: “I thought to myself – I love drinking beer; I should make it.”<br />
<br />
Bio: Calder spent the last 10 years brewing beer at home and going to Chicago’s Siebel Institute for brewing beer.<br />
 <br />
Today, he is the brewmaster of Preyer Brewing, a local brewery he owns with his brothers, wife and parents. “It’s part art, it’s part science,” says Calder. Brewing beer is finding the perfect balance between chemistry, biology, recipe formulation and technique.<br />
 
    003_pv_MIG_kristina_fuller_BC8U4519 ...JPG
  • Kristina Fuller, chef and owner of Crafted: The Art of Street Food, and Crafted: The Art of the Taco, Tuesday, October 20, 2015, in Greensboro, N.C.<br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals<br />
<br />
Calder Preyer: “I thought to myself – I love drinking beer; I should make it.”<br />
<br />
Bio: Calder spent the last 10 years brewing beer at home and going to Chicago’s Siebel Institute for brewing beer.<br />
 <br />
Today, he is the brewmaster of Preyer Brewing, a local brewery he owns with his brothers, wife and parents. “It’s part art, it’s part science,” says Calder. Brewing beer is finding the perfect balance between chemistry, biology, recipe formulation and technique.<br />
 
    004_pv_MIG_kristina_fuller_BC8U4648.JPG
  • Kristina Fuller, chef and owner of Crafted: The Art of Street Food, and Crafted: The Art of the Taco, Tuesday, October 20, 2015, in Greensboro, N.C.<br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals<br />
<br />
Calder Preyer: “I thought to myself – I love drinking beer; I should make it.”<br />
<br />
Bio: Calder spent the last 10 years brewing beer at home and going to Chicago’s Siebel Institute for brewing beer.<br />
 <br />
Today, he is the brewmaster of Preyer Brewing, a local brewery he owns with his brothers, wife and parents. “It’s part art, it’s part science,” says Calder. Brewing beer is finding the perfect balance between chemistry, biology, recipe formulation and technique.<br />
 
    005_pv_MIG_kristina_fuller_BC8U4428.JPG
  • Nick Wilson at the 1618 Downtown on Elm Street, Tuesday, March 1, 2016, in Greensboro, N.C.  Nick Wilson is the Managing Director and Proprietor of the 1618 restaurants in Greensboro, NC. Originally from the west coast, Nick was drawn to town for college at the University of North Carolina Greensboro and loved the area so much that he never left. The 1618 collection has recently expanded to three, including the original 1618 Seafood Grille, the 1618 Wine Lounge located north of town, and 1618 Downtown on Elm Street. <br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    03_pv_MIG_n_wilson_BC8U1975.JPG
  • Nick Wilson at the 1618 Downtown on Elm Street, Tuesday, March 1, 2016, in Greensboro, N.C.  Nick Wilson is the Managing Director and Proprietor of the 1618 restaurants in Greensboro, NC. Originally from the west coast, Nick was drawn to town for college at the University of North Carolina Greensboro and loved the area so much that he never left. The 1618 collection has recently expanded to three, including the original 1618 Seafood Grille, the 1618 Wine Lounge located north of town, and 1618 Downtown on Elm Street. <br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    01_pv_MIG_n_wilson_BC8U2012.JPG
  • Nick Wilson at the 1618 Downtown on Elm Street, Tuesday, March 1, 2016, in Greensboro, N.C.  Nick Wilson is the Managing Director and Proprietor of the 1618 restaurants in Greensboro, NC. Originally from the west coast, Nick was drawn to town for college at the University of North Carolina Greensboro and loved the area so much that he never left. The 1618 collection has recently expanded to three, including the original 1618 Seafood Grille, the 1618 Wine Lounge located north of town, and 1618 Downtown on Elm Street. <br />
<br />
JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    11_pv_MIG_n_wilson_BC8U2141.JPG
  • 003_pv_MIG_a_norman__faint_goat_BC8U...JPG
  • 007_pv_MIG_a_norman__faint_goat_BC8U...JPG
  • 008_pv_MIG_a_norman__faint_goat_BC8U...JPG
  • 011_pv_MIG_a_norman__faint_goat_BC8U...JPG
  • 012_pv_MIG_a_norman__faint_goat_BC8U...JPG
  • 016_pv_MIG_a_norman__faint_goat_BC8U...JPG
  • 017_pv_MIG_a_norman__faint_goat_BC8U...JPG
  • Patrick Sanecki and Niels Larsen and the co-founders of Tap Hopper Tours in Greensboro. Their service provides a tour of, and samples from, a variety of six local craft breweries and distilleries in Greensboro. Tours usually include a stop at Joymongers Brewery, where Sanecki and Larson were photographed March 16, 2017.<br />
<br />
Photographed, Thursday, March 16, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    29_MIG_tap_hopper_bc8u5940.JPG
  • Patrick Sanecki and Niels Larsen and the co-founders of Tap Hopper Tours in Greensboro. Their service provides a tour of, and samples from, a variety of six local craft breweries and distilleries in Greensboro. Tours usually include a stop at Joymongers Brewery, where Sanecki and Larson were photographed March 16, 2017.<br />
<br />
Photographed, Thursday, March 16, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    36_MIG_tap_hopper_bc8u6043.JPG
  • Randy Wadsworth<br />
<br />
Dame’s Chicken and Waffles co-owners Damion “Dame” Moore and Randy Wadsworth met while sharing a dorm at the University of North Carolina in Greensboro. The down-home Southern cooking and comfort food begins with Moore, who spent his non-military childhood in Fayetteville and even joined the Air Force JROTC at Seventy-First High School. He started a small catering gig after he and Wadsworth graduated from the University of North Carolina at Greensboro together in 1995. The two business majors lived in the same UNCG dormitory.<br />
<br />
Moore, a self-taught cook, worked at restaurants and waited tables to make a living, then started catering for small parties in his off-hours while working as a marketing and sales rep for an international telecommunications company.<br />
The first Dame’s location opened in Durham in 2010, with the second on Martin Luther King Boulevard in Greensboro in 2012.<br />
<br />
Photographed, Wednesday, May 24, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    05_pv_MIG_dames_chicken_waffeles_bc8...JPG
  • Heriberto Diaz makes cheese.<br />
<br />
The Goat Lady Dairy was founded in 1995 by Steve Tate’s sister, Ginnie Tate (who died in 2009), and produces a line of hard and spreadable artisan cheeses. In addition to chickens, visitors to the farm can also check out a small herd of retired goats. “What we hope people get out of being on the farm for an afternoon is a change in their relationship with their food, ” Tate said. “They can put their hands on where the food comes from, meet the people involved in that process.”<br />
Tate is in the process of retiring from day-to-day operations and passing the torch to two of his long-term employees, Carrie and Bobby Bradds.<br />
<br />
Photographed, Wednesday, March 22, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    08_1808_goat_lady_BC8U7639.JPG
  • The Goat Lady Dairy was founded in 1995 by Steve Tate’s sister, Ginnie Tate (who died in 2009), and produces a line of hard and spreadable artisan cheeses. In addition to chickens, visitors to the farm can also check out a small herd of retired goats. “What we hope people get out of being on the farm for an afternoon is a change in their relationship with their food, ” Tate said. “They can put their hands on where the food comes from, meet the people involved in that process.”<br />
Tate is in the process of retiring from day-to-day operations and passing the torch to two of his long-term employees, Carrie and Bobby Bradds.<br />
<br />
Photographed, Wednesday, March 22, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    10_1808_goat_lady_BC8U7714.JPG
  • Bacon-wrapped scallops from Village Tavern
    Taste of Bar Food 001.JPG
  • Bacon-wrapped scallops from Village Tavern
    Taste of Bar Food 002.JPG
  • Scottish Eggs from Traveled Farmer
    Taste of Bar Food 003.JPG
  • Scottish Eggs from Traveled Farmer
    Taste of Bar Food 004.JPG
  • Bar lights from Sticks and Stones
    Taste of Bar Food 005.JPG
  • Scottish Eggs from Traveled Farmer
    Taste of Bar Food 006.JPG
  • Bar lights from Sticks and Stones
    Taste of Bar Food 007.JPG
  • Bar lights from Sticks and Stones
    Taste of Bar Food 008.JPG
  • Cheesy bacon tater tots from Lindley Park Filling Station
    Taste of Bar Food 009.JPG
  • Cheesy bacon tater tots from Lindley Park Filling Station
    Taste of Bar Food 010.JPG
  • Mushroom Swiss sliders from Grey's Tavern
    Taste of Bar Food 011.JPG
  • Mushroom Swiss sliders from Grey's Tavern
    Taste of Bar Food 012.JPG
  • Mushroom Swiss sliders from Grey's Tavern
    Taste of Bar Food 013.JPG
  • Street corn from Freeman's Grub & Pub
    Taste of Bar Food 014.JPG
  • Street corn from Freeman's Grub & Pub
    Taste of Bar Food 015.JPG
  • Street corn from Freeman's Grub & Pub
    Taste of Bar Food 016.JPG
  • Sushi Sapa<br />
<br />
Pan Seared Salmon - 17<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    010_1800_taste_late_nt_bc8u1016.JPG
  • Sushi Sapa<br />
<br />
Pan Seared Salmon - 17<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    011_1800_taste_late_nt_bc8u1019.JPG
  • Sushi Sapa<br />
<br />
Tuna Avocado Sashimi  - 12<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    012_1800_taste_late_nt_bc8u1020.JPG
  • Sushi Sapa<br />
<br />
Tuna Avocado Sashimi  - 12<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    013_1800_taste_late_nt_bc8u1037.JPG
  • Sushi Sapa<br />
<br />
Tuna Avocado Sashimi  - 12<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    014_1800_taste_late_nt_bc8u1049.JPG
  • 1618 Midtown<br />
<br />
N a c h o s with andouille sausage & blackened shrimp - $12<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    015_1800_taste_late_nt_bc8u1065.JPG
  • 1618 Midtown<br />
<br />
N a c h o s with andouille sausage & blackened shrimp - $12<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    016_1800_taste_late_nt_bc8u1079.JPG
  • 1618 Midtown<br />
<br />
N a c h o s with andouille sausage & blackened shrimp - $12<br />
<br />
Photographed, Thursday, July 13, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    017_1800_taste_late_nt_bc8u1085.JPG
  • Duck confit sope on a bed of an apple slaw from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    001_1808_blue_denim_0A8A4887A.jpg
  • Duck confit sope on a bed of an apple slaw from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    002_1808_blue_denim_0A8A4982-Pano.jpg
  • Duck confit sope on a bed of an apple slaw from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    003_1808_blue_denim_0A8A4985.jpg
  • Pork and pickles (braised pork belly, pickled watermelon rind, baby carrots and picked okra with a chili soy glaze) from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    004_1808_blue_denim_0A8A4922A.jpg
  • Pork and pickles (braised pork belly, pickled watermelon rind, baby carrots and picked okra with a chili soy glaze) from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    005_1808_blue_denim_0A8A5053.jpg
  • 006_1808_blue_denim_0A8A4944.jpg
  • Pistachio encrusted Scallops, on shitake mushrooms and asparagus tips, mole verde sauce with cauliflower mouse with a spinach puree and pea shoots on top from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    007_1808_blue_denim_0A8A4908A.jpg
  • Pistachio encrusted Scallops, on shitake mushrooms and asparagus tips, mole verde sauce with cauliflower mouse with a spinach puree and pea shoots on top from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    008_1808_blue_denim_0A8A4997.jpg
  • Pistachio encrusted Scallops, on shitake mushrooms and asparagus tips, mole verde sauce with cauliflower mouse with a spinach puree and pea shoots on top from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    009_1808_blue_denim_0A8A5003-Pano.jpg
  • Pistachio encrusted Scallops, on shitake mushrooms and asparagus tips, mole verde sauce with cauliflower mouse with a spinach puree and pea shoots on top from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    010_1808_blue_denim_0A8A5013.jpg
  • Pistachio encrusted Scallops, on shitake mushrooms and asparagus tips, mole verde sauce with cauliflower mouse with a spinach puree and pea shoots on top from Blue Denim in Downtown Greensboro.<br />
Photo Jerry Wolford and Scott Muthersbaugh, Food styling by Elise Manahan
    010b_1808_blue_denim_0A8A5013.jpg
  • Jody Morphis is the owner and operator of Blue Denim restaurant in downtown Greensboro. Originally from Meridian, Miss., he attended culinary school in New Orleans and lived there for years. Morphis moved from New Orleans to Greensboro in 2000 and owned and operated Fincastle's Diner for nine years. He opened Blue Denim in 2015.<br />
Photo Jerry Wolford and Scott Muthersbaugh/Perfecta Visuals
    013_1808_blue_denim_0A8A5214.jpg
  • Samir Shaltout is the owner of Chef Samir’s Egyptian Treasures in Greensboro, NC. He strongly inspired by Chef Samir’s family back home in Mansoura, Egypt. <br />
<br />
Photographed, Thursday, August 17, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_chef samir_0a8a6774.JPG
  • Chicken kabab with rice and salad.<br />
<br />
Samir Shaltout is the owner of Chef Samir’s Egyptian Treasures in Greensboro, NC. He strongly inspired by Chef Samir’s family back home in Mansoura, Egypt. <br />
<br />
Photographed, Thursday, August 17, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    003_1808_chef samir_chicken.JPG
  • Chicken kabab with rice and salad.<br />
<br />
Samir Shaltout is the owner of Chef Samir’s Egyptian Treasures in Greensboro, NC. He strongly inspired by Chef Samir’s family back home in Mansoura, Egypt. <br />
<br />
Photographed, Thursday, August 17, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    004_1808_chef samir_0A8A6651.JPG
  • Lamb chop with rice and salad.<br />
<br />
Samir Shaltout is the owner of Chef Samir’s Egyptian Treasures in Greensboro, NC. He strongly inspired by Chef Samir’s family back home in Mansoura, Egypt. <br />
<br />
Photographed, Thursday, August 17, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    005_1808_chef samir_lamb.JPG
  • Dame’s Chicken and Waffles' - Damion “Dame” Moore at the Greensboro location.<br />
<br />
Moore, a self-taught cook, worked at restaurants and waited tables to make a living, then started catering for small parties in his off-hours while working as a marketing and sales rep for an international telecommunications company.<br />
<br />
The first Dame’s location opened in Durham in 2010, with the second on Martin Luther King Boulevard in Greensboro in 2012.<br />
<br />
Photographed, Friday, August 25, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_dames_waffles_0a8a9242.JPG
  • Dame’s Chicken and Waffles' - Damion “Dame” Moore at the Greensboro location.<br />
<br />
Moore, a self-taught cook, worked at restaurants and waited tables to make a living, then started catering for small parties in his off-hours while working as a marketing and sales rep for an international telecommunications company.<br />
<br />
The first Dame’s location opened in Durham in 2010, with the second on Martin Luther King Boulevard in Greensboro in 2012.<br />
<br />
Photographed, Friday, August 25, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    008_1808_dames_waffles_0a8a9298A.JPG
  • Front row:<br />
<br />
Pan seared sea scallops, ahi tuna sushi rolls, eel sauce, spicy honey mustard, <br />
basil chiffonade and chipotle remoulade<br />
<br />
Back row:<br />
<br />
Deviled eggs with crispy short rib, <br />
pickled jalapeño, korean barbeque sauce and lump crab<br />
<br />
<br />
<br />
cheese board<br />
chef’s selection of artisanal cheeses, <br />
prosciutto, housemade jam, fresh fruit, housemade <br />
pretzels and crackers <br />
<br />
<br />
George Neal is the Corporate Chef and proprietor of 1618 Seafood in Greensboro, NC. A Greensboro native, Neal got his start washing dishes in local restaurants while studying at Page High School. Along with Nick Wilson, he opened the original 1618 location in 2004.
<br />
Photographed, Friday, August 25, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_george_neal_food1.JPG
  • French Gateau Marjolaine<br />
<br />
Photographed, Friday, August 18, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_undercurrent_rest_0a8a7001.JPG
  • Lemon Bar<br />
<br />
Photographed, Friday, August 18, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    008_1808_undercurrent_rest_0a8a7049.JPG
  • Sweet Meg’s Bakery - gingerbread cupcakes - $2.35/each or $27/dozen<br />
<br />
Photographed, Friday, October 20, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    001_1808_taste_of_pastries_0A8A6805.JPG
  • Cheesecakes by alex - Apple Crisp cheesecake - $38 for a large whole cake<br />
<br />
Photographed, Friday, October 20, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    004_1808_taste_of_pastries_0A8A6860.JPG
  • Harpers Pacific Rim Tuna “Salad” $18<br />
<br />
Photographed, Friday, January 19, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    001_1808_salads_0A8A9631.JPG
  • Printworks Bistro Grilled Salmon Quinoa <br />
<br />
Photographed, Friday, January 19, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    002_1808_salads_0A8A9685-2.JPG
  • M’Couls Black and Bleu Salad, $13 (Steak and Mushrooms)<br />
<br />
Photographed, Friday, January 19, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    003_1808_salads_0A8A9731.JPG
  • Bites and Pints Wedge Salad with Blackened Shrimp, $15.50<br />
<br />
Photographed, Friday, January 19, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    004_1808_salads_0A8A9771.JPG
  • Sticks and Stones Peaceful Valley with Breaded Fried Chicken Tenders, $12.20<br />
<br />
Photographed, Friday, January 19, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    005_1808_salads_0A8A9802.JPG
  • Southern Lights Bistro Cobb Salad, $12<br />
<br />
Photographed, Friday, January 19, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_salads_0A8A9825.JPG
  • Green Valley Grill, Shashuka, $12.95<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    001_1808_taste_brunch__35K9067.JPG
  • Green Valley Grill, Shashuka, $12.95<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    002_1808_taste_brunch__35K9071.JPG
  • Green Valley Grill, Housemade Vanilla Scones, $10.95<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    003_1808_taste_brunch__35K9088.JPG
  • Green Valley Grill, Housemade Vanilla Scones, 10.95<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    004_1808_taste_brunch__35K9091.JPG
  • Moose Cafe, hash brown casserole, grits, barbecue and a biscuit, $8.49 at lunch<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    005_1808_taste_brunch_0A8A1441.JPG
  • Moose Cafe, hash brown casserole, grits, barbecue and a biscuit, $8.49 at lunch<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_taste_brunch_0A8A1476.JPG
  • Moose Cafe, hash brown casserole, grits, barbecue and a biscuit, $8.49 at lunch<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    007_1808_taste_brunch_0A8A1503.JPG
  • Cafe Europa, Bistro Plate is, $5.25<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    008_1808_taste_brunch_0A8A1513.JPG
  • Cafe Europa, Bistro Plate is, $5.25<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    009_1808_taste_brunch_0A8A1520.JPG
  • Cafe Europa, Bistro Plate is, $5.25<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    010_1808_taste_brunch_0A8A1529.JPG
  • Smith Street Diner, Home Made corned beef hash & 2 eggs, $11.50<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    011_1808_taste_brunch_0A8A1575.JPG
  • Iron Hen, Peanut Butter Banana French Toast, $9.00<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    012_1808_taste_brunch_0A8A1624.JPG
  • Iron Hen, Peanut Butter Banana French Toast, $9.00<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    013_1808_taste_brunch_0A8A1640.JPG
  • Larue Elm, Fried Chicken Sandwich, $13.00<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    014_1808_taste_brunch_0A8A1697.JPG
  • Larue Elm, I think thats the biscuit and gravy. not 100% sure -- need to CQ this if you want to use it - chicken is better<br />
<br />
Photographed, Sunday, March 18, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    015_1808_taste_brunch_0A8A1644.JPG
  • Bites and Pints, Green Chili Burger, 10.50<br />
<br />
Photographed, Wednesday, August 8, 2018, in Trinity, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    007_1808_gso_burgers0A8A2016.JPG
  • Hops, The Spicy Goat, 10.75 + 2.00 for onion rings<br />
<br />
Photographed, Wednesday, August 8, 2018, in Trinity, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_gso_burgers0A8A1920.JPG
  • Burger Warfare, Bang Bang! Burger with Bot Tots, 10.99<br />
<br />
Photographed, Wednesday, August 8, 2018, in Trinity, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    008_1808_gso_burgers0A8A3545.JPG
  • Burger Warfare, Bang Bang! Burger with Bot Tots, 10.99<br />
<br />
Photographed, Wednesday, August 8, 2018, in Trinity, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    009_1808_gso_burgers0A8A3565.JPG
  • Beef-urger Super Burger with small fries and a drink, 5.49<br />
<br />
Photographed, Wednesday, August 8, 2018, in Trinity, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    010_1808_gso_burgers0A8A3621.JPG
  • Lucky 32, Banana pudding pie, 6/slice <br />
Cherry pit café, Buttermilk Lemon Chess, 3.79/slice, 12.99/full pie<br />
<br />
Photographed, Thursday, September 13, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    001_1808_taste_of_pies_0A8A4267.JPG
  • Maxie B's Key Lime Pie, 6.25/slice, 60/full pie<br />
<br />
<br />
Photographed, Thursday, September 13, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    005_1808_taste_of_pies_0A8A4374.JPG
  • Maxie B's Key Lime Pie, 6.25/slice, 60/full pie<br />
<br />
<br />
Photographed, Thursday, September 13, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    006_1808_taste_of_pies_0A8A4426.JPG
  • Easy Peasy Decadent Desserts, pecan pie, $40/whole pie<br />
<br />
Photographed, Wednesday, September 19, 2018, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    008_1808_taste_of_pies_0A8A0086.JPG
  • Natty Greene’s new restaurant concept at Revolution Mill, The Kitchen + Market, officially opened its doors to the public  Tuesday, July 25th, 2017. The Kitchen + Market, which includes a full working butchery, marketplace, and multi level restaurant will be Natty Greene’s third location in Greensboro. Natty Greene’s first announced its decision to move its operations to the new Revolution Mill campus in May of 2016.<br />
 <br />
After over a year of planning, the brewers and restaurateurs will open a new concept with menu items including Beet Cured Salmon, Braveheart Prime Filet, North Carolina Golden Tile Fish, Bone-In Pork Chop, Lamb Chops and local Duck Breast, amongst other speciality cuts, sandwiches and salads. Three different bars will give guests the opportunity to enjoy ten different Natty Greene’s beers, including speciality brews like the Center Cut Porter, a hefty wine list and an array of local and regional spirits.<br />
 <br />
With a capacity of over 400, The Kitchen + Market has two hostess seated dining areas, a 43 foot “long bar” and second floor Mezzanine with lounge seating overlooking it all. This Fall, the restaurant’s 5,000 square foot patio will open with a covered concrete bar, dining area and lounge seating over a water reservoir full of freshwater.<br />
 <br />
In addition to the restaurant, The Kitchen + Market also features a marketplace where guests can purchase daily cuts of meats, to go sides, fresh produce, beverages including wine, beer, milk and water, dog accessories, Natty’s gear, and products from local partners like Fainting Goat Spirits, Gone Jerky, Hops and Nuts, Childress Vineyards and a dentist office. Natty Greene’s anticipates the Market becoming a major draw for not only Revolution Mill’s tenants but Greensboro as a whole.<br />
<br />
Photographed, Wednesday, July 19, 2017, in Greensboro, N.C. JERRY WOLFORD and SCOTT MUTHERSBAUGH / Perfecta Visuals
    001_natty_km_7-19-17_0A8A1584.JPG
Next