Chef Dion Sprenkle

[Chef Dion Sprenkle @ChefDion1]

The UAV Ricotta is to die for!! https://t.co/DWmPrh0vCN

[CompetitionDiningNC @CompDiningNC]

2: Roasted @MapleLeafFarms Duck Breast, Duck Confit, @UAVCheese Ricotta and Truffle Ravioletti (con't) #CompDiningNC

[CompetitionDiningNC @CompDiningNC]

6:Chocolate Pomegranate Cake,The Specialty Farmer Carrot Anglaise, @RanLewDairy Iberico Bacon Iced Milk #CompDiningNC

[Chef Dion Sprenkle @ChefDion1]

#CompDiningNC Monday June 15th against Nobles Grille.

[Chef Dion Sprenkle @ChefDion1]

Quail and jellyfish rillette with chick peas, peppers, napa cabbage, snap peas, cane vinegar, extra… https://t.co/yvL67YKGgs

[Chef Dion Sprenkle @ChefDion1]

Escargot with imported spanish sobrasada sausage, sandyvcreek farm mushrooms, tomatoes,shallots snd… https://t.co/lyDzX6gfPJ

[Chef Dion Sprenkle @ChefDion1]

@TOFSWS @JuniorLeagueWS
Had a blast!! Great event!!

[Chef Dion Sprenkle @ChefDion1]

Junior league of Winston Salem .
Tour of Fine Spaces
@tofsws
@juniorleaguews https://t.co/jCbAdjW8Q4

[Chef Dion Sprenkle @ChefDion1]

Chilled avocado gazpacho https://t.co/Dyu1DYdWub

[Chef Dion Sprenkle @ChefDion1]

Nori crusted salmon with red onion and pomegranate puree, fried lotus root https://t.co/0KcTIRtVnP

[Chef Dion Sprenkle @ChefDion1]

My buns are steaming!! https://t.co/hQ0Hv35Ka0

[Chef Dion Sprenkle @ChefDion1]

Prepping koean bbq sweetbread buns https://t.co/tMShFiSPZM

[Chef Dion Sprenkle @ChefDion1]

Grilled Cheese Waffle with soppresata, capicolla, proscuitto, sundried tomatoes, fontina cheese,… https://t.co/WSRK2aR24n

[Chef Dion Sprenkle @ChefDion1]

12oz #angus #ribeye steak with cowboy french fries and #homemade #bbq https://t.co/JUJEUKWwKE

[Chef Dion Sprenkle @ChefDion1]

@4321_Shawn
Whah whah

[Chef Dion Sprenkle @ChefDion1]

@espn Bradley sucks

[Chef Dion Sprenkle @ChefDion1]

Treat DAD to a 45 day dry aged ribeye #FathersDay #steak

[Chef Dion Sprenkle @ChefDion1]

Jamon Iberico and Spanish white anchovy pizza. 1.25# live lobsters. And a whole new summer menu. Check us out

[Chef Dion Sprenkle @ChefDion1]

Prepping braciole for Sunday Supper tomorrow. .of course it is served with meatballs and sausage. Open 12-3pm

[Chef Dion Sprenkle @ChefDion1]

28 Day Dry Aged Prime Sirloin for Easter and will officially start on Menu Thursday 24th of April as Chermoula Kebabs

[Chef Dion Sprenkle @ChefDion1]

Just made fresh Italian Bread with Giardiniera and Portofino oil from 12pm - 3pm family meal