August 30, 2017

Savoring a Soulful Harvest

It's not often that a delicious mouthful of food can transport you to the savory past. Unless you're in Winston-Salem. Here, our culinary traditions stretch as far back as the first Moravian settlers of 1766, through the locally sourced farm menus of the early 1900s, to the warm, loving kitchens of our distinctly Southern family tree.

For us, the simple act of growing the food we eat, or gathering to enjoy a time-treasured recipe does more than warm our hearts. It feeds our soul.

That's a sentiment Chef Tim Grandinetti, executive chef and co-owner of both Quanto Basta and Spring House Restaurant, Kitchen and Bar, knows well. His new, memoir-inspired cookbook, Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections, shares many of the culinary traditions that make Spring House one of Winston-Salem's true dining favorites.

What inspired you to write Soulful Harvest?
Last year, as we were approaching our fifth anniversary, I was reflecting on what a fantastic adventure it had been to create Spring House Restaurant, Kitchen & Bar. I believe food is important, meaningful, and has the ability to conjure wonderful memories. My inspiration comes from seasonal ingredients from the farm and local markets...I try to cook in cadence with Mother Nature.

The experience of opening Spring House stretched the boundaries of my creativity--from the renovation of this once-beautiful historic home, to the unveiling of our very first Spring Season menu. It got me thinking about where my quest for living a creative life came from, and what my earliest childhood inspirations were.

How do those family memories factor into your cuisine?
Growing up Italian in a small town in upstate New York, my earliest memories were shaped by family suppers of delicious authentic food...working in the vegetable garden with my brothers, and making homemade charcuterie with my grandfather. Our home was filled with love, laughter, and food, food, food.

Soulful Harvest pays homage to my roots, and hopefully, gives a nod to the gracious, Southern, family-style gatherings we replicate here in Winston-Salem.

Do you still focus on locally sourced ingredients?
Absolutely. Our original concept of bringing fresh-from-the farm product to cook and share with our guests is as true today as it was when we first opened our doors.
We chose Spring House because it had a story to tell as a once-beautiful, but really run down mansion on what locals used to call 'Millionaire's Row.' Now, we want the experience to feel welcoming, special, and relaxed. There's nothing pretentious about us. Our guests' comfort and enjoyment is a primary goal, and I wrote Soulful Harvest to try to capture that magic.

How would you describe the food scene here in Winston-Salem?
When I first came here 10 years ago, the chef-owned, local-sourcing scene was beginning to emerge. Now, our downtown has truly shifted into a dynamic food culture. I'm so proud to be part of this culinary brother and sisterhood, and see the innovative partnerships that we're creating with our area farmers and producers.

For a city our size, we have an incredible food story. Look at our world-famous Krispy Kreme Doughnuts, Texas Pete Hot Sauce, Moravian Cookies, to name a few, and you can see why I think Winston-Salem is an amazing place to develop progressive recipes based on the loving traditions of the South.

To order Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections now at our online shop,
To book a reservation at Spring House Restaurant, Kitchen and Bar, visit