Chef Timothy Grandinetti of Spring House Restaurant, Kitchen & Bar has announced the official release of his first cookbook, Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections. The 238-page cookbook features 190 of Chef Grandnetti’s favorite recipes and is a culinary journey inspired by a lifetime of creative cooking in cadence with the seasons using ingredients harvested from area farmers and producers.
“Soulful Harvest is part cookbook, part culinary memoir,” said Chef Grandinetti, who began culling recipes from his repertoire almost 10 years ago. “After cooking for our guests at Spring House for over five years, and immersing our culinary culture into that historic place, the time felt right to finally put my many inspirations into a cookbook to share with others.”
“My hope is that my story and the dishes we include in Soulful Harvest will ignite and encourage home cooks as well as up-and-coming chefs searching to expand their culinary knowledge,” said Chef Grandinetti who recently launched a series of Soulful Harvest cooking classes and dinners based on the cookbook. “One of my favorite things about this cookbook is how much it mirrors Spring House, inviting people to gather and break bread together.”
Soulful Harvest is now available for order here. Signed copies of the cookbook are available for purchase at Spring House Restaurant, Kitchen & Bar; Quanto Basta Italian Eatery & Wine Bar; and Southern Home and Kitchen. Registration for seasonal cooking classes based on Soulful Harvest is available here.
About “Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections”
Soulful Harvest is Chef Timothy Grandinetti’s new cookbook and culinary memoir. It includes 190 recipes, 164 photos and 238 pages detailing dreamy dishes and tales from Chef Grandinetti’s life in kitchens around the world, including his flagship restaurant, the award-winning Spring House Restaurant, Kitchen & Bar in Winston-Salem, North Carolina.
About Chef Timothy Grandinetti
Chef Grandinetti credits his passion for cooking to his earliest childhood memories of large family gatherings that centered on delicious Italian specialties, love, and laughter in Hudson, New York. Today, Chef Tim brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food. Prior to opening Spring House Restaurant, Kitchen & Bar in April 2012, followed by Quanto Basta Italian Eatery & Wine Bar in March 2015, he served as Chef /Director of Farmstead Operations at Overlook Farm in St. Louis, MO. Grandinetti held prominent management roles with the Marriott Corporation, leading the culinary brigade at the Renaissance Grand in Downtown St. Louis, MO; then serving as Regional Executive Chef of the Marriott Twin City Quarter in Winston-Salem, NC from 2004 to 2009.
A creative Chef with an engaging personality, Grandinetti has traveled extensively, while sharing his craft and skillfully showcasing a repertoire of time-tested seasonal dishes. Chef Grandinetti is a fourth-generation culinarian, highly respected for his culinary professionalism and passionate approach to foods and the total dining experience. He was invited to compete on the Food Network’s Chopped: BBQ Pitmasters, in April 2012. Sought after for his ability to share and teach through cooking classes, Chef Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals such as Bon Appetit Magazine’s Vegas Uncorked Food & Wine Festival, and SALUTE, The North Carolina Wine Festival.
Chef Grandinetti continues to tend to the earth, nourish souls, mentor, and cook professionally alongside his talented culinary teams at Spring House Restaurant, Kitchen & Bar and Quanto Basta Italian Eatery & Wine Bar.
About Spring House Restaurant, Kitchen & Bar
Spring House opened in April 2012 in the former A.H. Bahnson House, a gracious 1920 former residence in downtown Winston- Salem listed on the National Register of Historic Places. Lovingly restored by co-founder Lynette Matthews-Murphy and under the leadership of award-winning Chef Timothy Grandinetti, the culinary team creates made-from-scratch, seasonally inspired dishes sourced from local producers.