When Chef Adam Andrews talks about the farm-to-table movement, he takes it seriously. Very seriously.
Andrews is the chef and general manager of The Old Fourth Street Filling Station and started his second restaurant—Jeffrey Adams—in 2012. As his love of the farm-to-table concept grew, he teamed up with his parents to start Andrews Farm in King, and he now uses the produce and herbs grown there to support each of his restaurants. Both locations have been incredibly successful, due in no small part to Andrews’ culinary talents.
Andrews was born in Rural Hall and graduated from South Stokes before attending the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh. We caught up with him between shifts to dish on all things Winston-Salem.
1. After moving to Pittsburgh, what brought you back here?
“What brought me here—and has kept me here—is what I’ve seen happen recently. When I started The Filling Station, there just wasn’t anything going on downtown … but now everything is doing so well here. I want to stick around and see what happens.”
2. What's the first thing you tell out-of-towners about Winston-Salem?
“I usually tell them the restaurant scene and the food scene in general is awesome. We’ve got a lot of people who are really taking grow-your-own and locally sourced really seriously.”
3. What’s your idea of a great night out in Winston-Salem?
“Well, I’d start out by going to Salem Lake on my mountain bike, ride the seven-mile loop, put on a clean shirt, then find a restaurant with outdoor seating and have a cocktail. Then maybe hit a Dash game or watch a movie at A/perture and get dessert or coffee at Camino. Then, of course, I’d wrap things up with a great dinner at Jeffrey Adams (laughs).”
4. Anything new happening at your restaurants this summer?
“There are a few things we're excited about. Both spots will start serving produce grown on our farm in King—squash, zucchini, tomatoes, cucumbers, and herbs. We’re also rolling out a new outdoor seating section at Jeffrey Adams that will occupy Marshall Street, facing the Stevens Center.”
5. Since we’re in grilling season, any tips for our grill-masters out there?
“Yeah ... Don’t be afraid to use wood chips. We use hickory chips for our grilling, and you can’t beat the flavor natural smoke gives to foods.”