Wake Forest 27587 Magazine

FALL 2017

The quarterly 27587 MAGAZINE is a must-read, in-you-hands publication that strives to give a deeper identity to rapidly growing Wake Forest, N.C. It highlights in-depth stories, targeting higher-income households.

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Page 58 of 76

58 Autumn 2017 | Wake Forest 27587 Magazine And here, a classic Shrimp and Grits dish has found a new home, cafeteria-style. "Honestly, it's one of the few seafood dishes that I use to make that translates to 'hot holding,'" he said. "is being already in the sauce seems to travel well. It's an example of things I'd like to try as we move forward here." No worries, though. All the home-style classics that were served here during the tenure of long-time owners Karen and Don Winstead remain, right down to the fried chicken and meatloaf. "You have to respect that," Greenwell said. As for the shrimp and grits, they are prepared separately with the homemade sauce, stirring as necessary, and ultimately served atop a bed of creamy "Low Country" grits with a final generous dash of shredded cheddar. "Charlestonian," he said of the dish. "It's sort of a chameleon dish, served many different ways." It's even turning up on request lists for e Forks' catering business. A big hint of what's new at e Forks can be spotted on the menu blackboard: "Seafood Fridays. Nights. Cooked to order seafood." A sampling of menu items turns up seared crab cakes and sea crab soup. As or Greenwell, who lives in Wake Forest with his wife and children, he sees e Forks as a good fit for him personally. For one, he is no longer confined entirely to the kitchen. "I'm an instant gratification kind of guy," he said. "Here I get to visit the customers all the time. "It's a nice thing." This Classic Plate I t wasn't long ago that David Greenwell was better known as executive chef of the landmark 42nd Street Oyster Bar and Seafood Grill in Raleigh. ese days, he's the relatively new owner and chef of e Forks. An occasional feature exploring favored dishes by some of the region's top chefs Details The chef: David Greenwell, who teamed with his father-in-law, Jack Mercier, to take the reins of The Forks in downtown Wake Forest in April 2016. The plate: Shrimp and Grits — The shrimp is simmered in a Creole sauce containing green pepper, onion, celery, garlic, tomatoes and smoked sausage, then displayed on a bed of "Low Country" grits (white grits with butter and cream) and topped with shredded cheddar. The place: The Forks Cafeteria & Catering 339 South Brooks St. Wake Forest The phone: (919) 556-6544 The web site: t heforkscafeteria.com The hours: Breakfast, Mon-Fri, 6:30 a.m. to 10 a.m.; lunch: Mon-Fri, 11 a.m. to 2:30 p.m.; dinner, Mon-Fri, 4:30 p.m. to 8 p.m.; closed Saturdays, private functions only; Sunday, lunch buffet: 11 a.m. to 2:30 p.m. More to savor The Forks, which bills itself as serving "classic southern fare," boasts home-style cooking served cafeteria-style, with such entrees as chicken and dumplings and fried catfish; sides of everything from candied yams to butter beans; a variety of salads; and such deserts as carrot cake and pecan pie. Shrimp & Grits As prepared by David Greenwell of The Forks The creamy "Low Country" grits, bottom, are prepared separately from the shrimp, smoked sausage, and vegetables in a Creole sauce. PHOTOGRAPHS BY PHILIP M. READ

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