Dining Divas

Chief cook and manager are Amy Bullins and her sister Missy White.

Mike Alley, a regular at the grill enjoys an egg salad sandwich. We enjoyed a nicely toasted classic, a ham & cheese. With just a little mustard or all the way, the Red Rooster Grill’s hot dogs are a customer favorite.

We were told time and time again about the good eating at the Red Rooster Grill in Walnut Cove. Special emphasis went to describe their hotdogs! Located inside and all the way to the back of Hicks Pharmacy, enjoy the red stool/counter décor that easily takes you back to the 50s. Chief cook and manager are Amy Bullins and her sister Missy White are carrying on this family eatery business.

BTW, every Thursday diners get a free dessert; try their homemade Honey Bun Cake.

Hours are Monday through Friday, 7:00a to 2:00p. Saturday Breakfast only, 7:00a to 11:00a 336-591-1118 CASH/CHECKS ONLY

Small towns have some of the most creative eateries around. Looking for an adventuress place to eat? Most memorable times are the spontaneous stops!

Pilot Mountain has a picturesque and pure treat restaurant to try:

The Tilted Ladder at 105A West Main Street.

We couldn’t have asked for better with our waitress Jocelyn Vosler and our food. The atmosphere was comfortable with dining inside and outside with an adjacent alley garden to make eating outside more special.

A full menu led us to Tilted Shrimp with a lively in-house sauce you can get as a side...it has a kick, a light, sweet slaw and seasoned sautéed broccoli and a Tilted Club sandwich with a side Garden Salad. A small bar at the back of the restaurant offers wine, domestic/ontap beers and cocktails.

Open Tuesday through Sunday from 11:30a to 9:00p. Closed on Mondays. Take outs: 336-444-4194.

The Tilted Ladder

We invite you to visit our old farmhouse for coffee mugs, kitchen gifts, t-shirts & more Yadkin Valley Magazine merchandise.

www.cherrystreetfarmhouse.com (336) 6996332 • 413 Cherry Street, East Bend, NC 27018

corner of Quaker & Cherry • across from EB Friends Church Friday and Saturday 106 Thank you for enjoying the magazine! We invite to visit our store at 413 Cherry St, East Bend

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1313 North Bridge Street Elkin, NC 28621 336-835-2013

Monday-Friday 9-5 • Saturday 9-4 • Closed Wed

Jim Collins

Jim lives in WinstonSalem. He is a great cook who knows Yadkin Valley Wines and, his way around a kitchen! The first time I ever had Chicken Piccata was at a friend’s house in Stone Mountain, Georgia many years ago. I have never tasted any better Chicken Piccata since then. Every time I make it, my family or friends just rave.

Oh My Gosh!! I had forgotten about it for a while, so I just made it again. Same old memories. And the leftovers were just as good. I served it with buttered noodles with a little of the sauce poured over them.

Chicken Piccata

2 boneless and skinless chicken breasts Salt and pepper All-purpose flour for dredging 5 Tablespoons vegetable oil (or extra-virgin olive oil) 6 Tablespoons unsalted butter 1/2 cup of dry white wine (or chicken stock) Juice of 1 lemon 1/4 cup of brined capers, rinsed 1 lemon sliced into rounds 1/2 cup fresh parsley, optional

Butterfly the chicken breasts and cut in half. Between 2 sheets of wax paper or plastic, pound chicken to 1/4-inch thickness. Season with salt and pepper. Dredge chicken in flour. Shake off the excess flour. In a large skillet over medium high heat, melt 2 Tablespoons of butter with 3 Tablespoons of oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes to a nice brown. Turn chicken over; cook other side for 3 minutes. Remove, transfer chicken to plate; put in a warmed oven. Melt 2 more Tablespoons of butter. Add another 2 Tablespoons of oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove the skillet from heat and add chicken to plate.

Into the skillet add the lemon juice, wine, capers and 5 to 6 slices of lemon. Return the skillet to the stove and bring the sauce to a boil, scraping up the brown bits from the bottom of the skillet for extra flavor. Return the chicken to the skillet and simmer for 5 minutes. Remove the chicken to a serving platter. Add remaining 2 Tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and remaining lemon slices. Serve and ENJOY!!

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Dr. Andrew Rivers

Dental Tips are provided by: Dr. Andrew Rivers Rivers Family & Cosmetic Dentistry 118 Hospital St., Mocksville 336-751-6289 RiversFamilyDentistry.com

Dental Tips

WRITER Dr. Andrew Rivers

Everyone likes candy. Sticky candy and sour candy are by far the worst for your teeth. Need to calm that sweet tooth craving? Chocolate is generally best as saliva will wash it away more quickly. Plus, studies show other health benefits from some forms of chocolate.

The best way to avoid cavities is to drink water, milk and unsweet tea.

Hard crunchy foods such as apples and carrots can help clean your teeth naturally.

Using a hard bristled brush with an aggressive brushing technique can cause irreversible damage to your teeth and surrounding tissue. Use a soft brush and avoid bearing down on your teeth and gums.

Rinse your mouth with mouthwash or at least water after every meal to help kill germs.