Chef Michael has been in the food service for 32 years and has been very successful. To further his
education in cooking he took cooking classes at The Culinary Institute of America, in Hyde Park,
New York. Chef Michael believes in Quality Food and Quality Service.
Call Today for more information.
Chef Michael Goad
(336) 548-4338
ServSafe is the industry leader in food safety training
and certification and meets today's
food safety practice demands.
Business Spotlight
as seen in the Northwest Observer July 2, 2004
Personal chef. It sounds like someone only the rich and famous could afford. A personal chef is a lot more affordable that you
might think, however, and Chef Michael Goad is proving this with his new business, Kitchen Assistant. More importantly, he’s also
proving that the food he dishes out is outstandingly delicious and nutritious.
As a personal chef, Michael comes into your home and prepares our meals on-site. Before beginning, he’ll meet with you to
determine the menus you and your family prefer. He’ll even do the grocery shopping in advance and arrive in your kitchen at the
appointed time with the groceries and any special tools required for meal preparation. As to how the meals are presented? Well
that’s your choice, too He can prepare a intimated dinner for two and have it waiting on the table, complete with candlelight. Or, he
can whip up a selection of meals for the entire week and store them in your freezer of refrigerator with heating instructions. He can
even handle a dinner party for a small crowd. Again, it’s entirely up to you.
Michael’s passion for cooking began over four decades ago. He recalls how his grandmother had an old stove set-up in the corner
of her kitchen and gave him pots and pans so that as a young boy he could pretend to cook. He also remembers spending hours
with his grandmother, mom and aunts while watching them create delectable dishes and soaking up all their secrets. By the time he
was eleven, Michael was the official family cook. “Instead of Mom or Dad having to come home from work and cook meals. I had
dinner ready when they walked in,” says Michael.
At age 16 Michael acquired his first job in the food industry – busing tables at the now defunct Happy Flounder in Madison.
However, before a year had passed, the ambitious teenager had worked his way up to assistant manager which allowed him plenty
of access to the kitchen.
Michael had worked for numerous food establishments during his 28 years in the industry. He’s found a niche in industrial food
services, and currently oversees the Oakwood Homes’ corporate cafeteria. Although he enjoys the work and the people he serves,
his hart was leading him to do something on his own.
While searching the Internet for a particular cooking knife about a year ago, Michael ran across the Personal Chef Network. The
more he read, the more he knew this was what he wanted to do. “I stumbled onto it by accident, but I know it was a blessing from
God,” says Michael.
While he had the know-how to create delicious foods, Michael also wanted to make sure everything was done in a safe manner.
That’s why he became ServSafe certified. “This is a program put on by the National Restaurant Association to teach the proper
methods of food handling,” explains Michael. In addition, Michael has already completed cooking classes at the Culinary Institute of
America in Hyde Park, NY.
Even though he just started Kitchen Assistant, Michael is already busy preparing dinners and party menus. He recently did a
Father’s Day Luncheon for ten, which featured fresh-roasted pork barbeque with his own “famous and secret” barbeque sauce.
Don’t even bother to ask. Like most good cooks, Michael’s not revealing the secrets to his recipes. At a recent birthday party for
50 people, Michael put together a menu reminiscent of a Southern Style Fish Fry. Guest dined on catfish, tomato grits, Georgia
cracker salad and home-style cole slaw.
Along with his professional cooking gigs, Michael spends a great deal of his free time cooking for family and friends. As an active
member of the Mayodan United Methodist Church, he constantly finds himself cooking for fund-raising events. Even when he’s not
cooking at the restaurant or for his personal chef customers.
education in cooking he took cooking classes at The Culinary Institute of America, in Hyde Park,
New York. Chef Michael believes in Quality Food and Quality Service.
Call Today for more information.
Chef Michael Goad
(336) 548-4338
ServSafe is the industry leader in food safety training
and certification and meets today's
food safety practice demands.
Business Spotlight
as seen in the Northwest Observer July 2, 2004
Personal chef. It sounds like someone only the rich and famous could afford. A personal chef is a lot more affordable that you
might think, however, and Chef Michael Goad is proving this with his new business, Kitchen Assistant. More importantly, he’s also
proving that the food he dishes out is outstandingly delicious and nutritious.
As a personal chef, Michael comes into your home and prepares our meals on-site. Before beginning, he’ll meet with you to
determine the menus you and your family prefer. He’ll even do the grocery shopping in advance and arrive in your kitchen at the
appointed time with the groceries and any special tools required for meal preparation. As to how the meals are presented? Well
that’s your choice, too He can prepare a intimated dinner for two and have it waiting on the table, complete with candlelight. Or, he
can whip up a selection of meals for the entire week and store them in your freezer of refrigerator with heating instructions. He can
even handle a dinner party for a small crowd. Again, it’s entirely up to you.
Michael’s passion for cooking began over four decades ago. He recalls how his grandmother had an old stove set-up in the corner
of her kitchen and gave him pots and pans so that as a young boy he could pretend to cook. He also remembers spending hours
with his grandmother, mom and aunts while watching them create delectable dishes and soaking up all their secrets. By the time he
was eleven, Michael was the official family cook. “Instead of Mom or Dad having to come home from work and cook meals. I had
dinner ready when they walked in,” says Michael.
At age 16 Michael acquired his first job in the food industry – busing tables at the now defunct Happy Flounder in Madison.
However, before a year had passed, the ambitious teenager had worked his way up to assistant manager which allowed him plenty
of access to the kitchen.
Michael had worked for numerous food establishments during his 28 years in the industry. He’s found a niche in industrial food
services, and currently oversees the Oakwood Homes’ corporate cafeteria. Although he enjoys the work and the people he serves,
his hart was leading him to do something on his own.
While searching the Internet for a particular cooking knife about a year ago, Michael ran across the Personal Chef Network. The
more he read, the more he knew this was what he wanted to do. “I stumbled onto it by accident, but I know it was a blessing from
God,” says Michael.
While he had the know-how to create delicious foods, Michael also wanted to make sure everything was done in a safe manner.
That’s why he became ServSafe certified. “This is a program put on by the National Restaurant Association to teach the proper
methods of food handling,” explains Michael. In addition, Michael has already completed cooking classes at the Culinary Institute of
America in Hyde Park, NY.
Even though he just started Kitchen Assistant, Michael is already busy preparing dinners and party menus. He recently did a
Father’s Day Luncheon for ten, which featured fresh-roasted pork barbeque with his own “famous and secret” barbeque sauce.
Don’t even bother to ask. Like most good cooks, Michael’s not revealing the secrets to his recipes. At a recent birthday party for
50 people, Michael put together a menu reminiscent of a Southern Style Fish Fry. Guest dined on catfish, tomato grits, Georgia
cracker salad and home-style cole slaw.
Along with his professional cooking gigs, Michael spends a great deal of his free time cooking for family and friends. As an active
member of the Mayodan United Methodist Church, he constantly finds himself cooking for fund-raising events. Even when he’s not
cooking at the restaurant or for his personal chef customers.
| Mountain Side Restaurant |
 | |  | |  | |  | |  | |  | |  |
| A Unique Dining Experience Blended with Country Classics and Big City Favorites |
| Western Rockingham Chamber of Commerce Small Business of the Year 2007 |
| Awards Presented At WRCC’s Annual Dinner March 27, 2008 The following awards were presented during Western Rockingham Chamber of Commerce’s Annual Membership dinner on March 27, 2008: President - 2007, Jeffrey Martin Board Member of the Year - 2007, Lester Stanley Small Business of the Year - 2007 Cirrus Construction Small Business of the Year - 2007 Mountainside Restaurant Large Business of the Year - North Pointe of Mayodan Corporate Citizen of the Year - 2007, SealMaster Citizen of the Year - 2007, Jeff Pruitt Honorary Lifetime Member - Garland Rakestraw In addition Members of Distinction for 2008 were also recognized: PLATINUM LEVEL - Mountainside Restaurant, SealMaster; GOLD LEVEL - Duke Energy, Edward Jones |
| From WFMY New 2 Restaurant Report Card Viewer's Choice Voting #3 - 1 We continue your countdown for the Viewer's Choice Restaurant Report Card with the number one vote getter. We also highlight the top vote getters in Rockingham County. At number 3, for the second year on the list, it's Emerywood Fine Foods on West Lexington in High Point. The owner said she prides herself on providing the utmost quality and service to her customers, along with great food and atmosphere. On it's report, the inspector noted there was a light out in the hood. Emerywood Fine Foods posted a 97.5, "A". Coming in at number 2 for the second year in a row is Undercurrent on Battleground Avenue in Greensboro. The owner said it's a chic restaurant not only known as a place for special occasions but a spot people want to be. On it's report this year, the inspector said make sure to keep a working thermometer in all coolers. The overall score for undercurrent, 99, "A" Now it's time for your number 1 restaurant which jumped up 5 spots from last year. The place with the most votes is Tripps at Highwoods Boulevard in Greensboro. It's at the intersection of New Garden and Bryant Boulevard. The manager said its mission is to provide our guests with a great value, outstanding food and friendly people in a comfortable and exciting atmosphere. An inspector noted one of the few things the restaurant needs to do is replace a few cutting boards. Coming in as the top vote getter, Tripps with a score of 99.5, "A". #3 El Parral on Van Buren Road in Eden . 95 . "A" #3 King's Inn Pizza on Van Buren Road in Eden . 97.5 . "A" #2 Short Sugar's BBQ on South Scales Street in Reidsville . 98 . "A". #1 Mountain Side on North Ayersville Road in Mayodan . 97 . "A". WFMY News 2 created: 5/22/2007 4:57:28 PM Last updated: 5/31/2007 5:25:39 PM www.digtriad.com/news/rrc/article.aspx?storyid=84773&catid=59 |
Ed Barham escorts
his uncle, Conrad
Alberty, into a
special ceremony at
Mountain Side
Restaurant honoring
Alberty’s military
service during WWII
as a POW and
survivor of the
Bataan Death March.
his uncle, Conrad
Alberty, into a
special ceremony at
Mountain Side
Restaurant honoring
Alberty’s military
service during WWII
as a POW and
survivor of the
Bataan Death March.
By Steve Lawson with Media General
Published: July 25, 2008
Photos and memorabilia recalling the history of
Mayodan cover the walls of the red room at
Mountain Side Restaurant, providing the perfect
atmosphere for an event of historic significance
Friday afternoon.
Friends and family of Conrad Alberty crowded into
the room with representatives from the U.S. Army to
make a surprise presentation to Alberty in
recognition of his World War II experiences as a
POW and survivor of the Bataan Death March.
Click here for full story GoDanRiver.com
Published: July 25, 2008
Photos and memorabilia recalling the history of
Mayodan cover the walls of the red room at
Mountain Side Restaurant, providing the perfect
atmosphere for an event of historic significance
Friday afternoon.
Friends and family of Conrad Alberty crowded into
the room with representatives from the U.S. Army to
make a surprise presentation to Alberty in
recognition of his World War II experiences as a
POW and survivor of the Bataan Death March.
Click here for full story GoDanRiver.com
Tony Reed (left) returns the salute of Damon Conrad Alberty
(right) after presenting him with his medals during Alberty’s
surprise ceremony on Friday in Mayodan.
Credit: Maggie Sartin / News & Record
(right) after presenting him with his medals during Alberty’s
surprise ceremony on Friday in Mayodan.
Credit: Maggie Sartin / News & Record
| History of our building coming soon |