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Mondays are usually chock full of podcasts but today, there was just one. That was The Man Who Ate the Town. No Fan Interference, no Beeswax Vinyl, no The Beer Dads.

Fan Interference has been on semi-hiatus for the summer with Hayley Brooke getting in the groove of her Master’s degree program. Really, other than off-season moves by NFL teams in anticipation of the regular season and baseball, nothing big is really happening in the world of sports. If there is, follow the Fan Interference Twitter account for up-to-the-minute updates.


Wagyu Shoulder Tenders from Butcher & Bull

The Beer Dads and Beeswax Vinyl were thrown off by scheduling conflicts. But, hopefully, TBD will be back next week and BWV in two weeks.

The Man Who Ate the Town, however, has been busy all day. First, I wrote a blog post about The BCPF’s and my awesome “date night” tasting at Butcher & Bull in the Marriott downtown WSNC. You can read about that HERE.

The Kids In Need Foundation (KINF), a national non-profit dedicated to providing free school supplies to students most in need, will partner with Carrabba’s Italian Grill to host a Back-to-School Wine Pairing Dinner at over 200 Carrabba’s Italian Grill locations throughout the U.S on August 14. My pal, Daniel Butner says that there are 14 WSFCS teachers that are up for these school supplies for their classrooms. You can read more about that HERE.

Finally, Ray and I recorded TMWATT podcast. It was our first with Ray still in Mt. Airy. We talked about Butcher & Bull, the new Little Richard’s Bar-N-Que, Skrimp Shack, Abbott’s Frozen Custard, The Habit Burgers, and more. You can listen to that podcast episode HERE.

So, for the other podcasts, listen to past episodes and for TMWATT, I appreciate your support in reading and listening.

Until tomorrow, same blog channel…
Scorp out!

“A contemporary take on the traditional steakhouse, Butcher & Bull veers from the formal stereotype to provide Winston-Salem diners with an energetic atmosphere, authentic hospitality and adventurous dishes featuring the freshest ingredients possible.” – Butcher & Bull