A Visit to "The Alchemists..."

The standard, most popular definition of Alchemist: One who turns base metals into gold.

The secondary definition: A seemingly magical power or process of transmuting.

And in the cases of Master Mixologist Grace Jeffreys and Chef Nate Sims at Wilmington's Board and Barrel, both definitions apply.

Back in November, I wrote a piece for Wilmington Today about this place. Grace wasn't there during that visit, and Nate had not yet made the menu his own. So when Dacia Zimmer invited me to visit to check out Nate's new menu items, I recalled his earlier outstanding creations, and made the trek up to the Port City to sample some.

That our visit took place on the coldest evening of the year so far--maybe 31º after dark--removed the possibility of dining and drinking in close proximity to the Cape Fear River. But, to my delight, Grace Jeffreys was not only in the house, she was behind the bar.

Fascinated during my first visit by the tinctures, spices, and arcane (to me) ingredients she uses to craft her drinks, I'll talk about Grace first.

I love an artist who knows her craft inside and out, and it was apparent that Grace fell into that category. And the fact that she was friendly, outgoing, informative and engaging with every customer at the bar was a bonus. She was also amazingly dexterous in the use of her hands while preparing drinks, occasionally spinning a glass or even an ice cube as she worked. Watching her work added to the show.

Alchemist #1 had the touch of a neurosurgeon when finding and applying ingredients to her concoctions, sometimes using just tweezers or eyedroppers to apply them. While it wasn't on the menu, she made--from scratch--an incredible sangria for the missus with layers of flavor beyond orange juice.

She also educated me about the various distilleries in NC and their products, like those of Broad Branch. Burn me in effigy for it, but despite periodically TRYING to enjoy bourbon, scotch and whiskey like they all seem to do on TV, I just can't seem to appreciate it. Maybe because it reminds me of my father giving me J&B Scotch as a kid to surround--and dull--a toothache.

So I consigned myself to Amaretto, Sambuca and Grand Marnier as my spirits. That is, until Grand Marnier started giving me acito (it's hell getting old sometimes). But Grace introduced me to Broad Branch's Smashing Violet. Go to their site above and check this concoction out. It's amazingly smooth, Tarheel-bred through and through, and absolutely "Perfect for lively parties, a night with friends, or quiet contemplation of your boot toes on the porch."

Grace also will hand you a blank "Palate Profile" sheet upon which you write what flavors appeal to you the most--and least. She will then craft a drink on the spot that matches your profile, and she'll craft an entirely different drink from the same profile when you're ready. Watching her create is half the fun.

But even though she prefers pictures where she's not smiling, she's clearly not the only Alchemist on the premises. The other one is Chef Nate Sims.

Thanks to Nate, at my first visit, I became a Crab Cake guy despite not ever being one, and I thoroughly enjoyed his Chicken Gumbo soup. While the Crab Cakes are still on the menu--and still outtasight, the Chicken Gumbo has matured into an equally amazing Shrimp and Crab Gumbo which uses lump crab meat. If ever a night needed cockle-warming, this was it, and that soup did the job. The missus and our visiting CEO Taryn Lamb of Organized Havens Professional Organizers had Sweet Potato Bisque Soup. I'm assuming they liked it, but they couldn't talk with spoons constantly in their mouths, going, "Mmmmm, Omigod, Mmmmm." With the menu now all his, Chef Nate has now included an incredible Duck Confit Quesadilla which we devoured promptly.

My Divers Scallops (above) were succulent, rich, creamy and perfectly prepared (pairing beautifully with my Wicked Weed Pernicious), and Taryn's Swordfish (bottom pic) was "off-the-charts" good. That it came in such a huge portion allowed her to bring a sizeable hunk back home.

And don't get the Hot Chocolate Chip Brownie with Smoked Maple Ice Cream (above) as dessert, unless you want every dessert you have afterwards to have to measure up to it.

I declared in my first story that I would be returning to Board and Barrel often. It's easy to say when you can observe two true Alchemists in action.

To witness in person what Grace, Nate and a committed team can do, go check this place out.

And despite the wizardry you'll experience, always drink responsibly.

Which, in some circles, can mean "don't spill anything."