FESTIVAL DATES: APRIL 23 - 27, 2014-- | -- email@example.com -- | -- 252-515-0708
aGuest chefs for 2013
Below is just a sampling of chefs sure to impress at this year's
Beaufort Wine and Food Weekend!
Michel Bauman; Chanticleer Restaurant, East Dorset, Vermont
Located in the heart of Vermont's lush Green Mountains, The Chantecleer Restaurant has long been recognized as one of the stars of the local dining scene. Set inside a remodeled dairy barn with a majestic stone fireplace, the Chantecleer provides a romantic atmosphere unlike any other restaurant in the area. It is the perfect place for a special occasion or just a night out.
Chef Michel’s cuisine is a perfect marriage of European sophistication and fresh American ideas. For the last 25 years he has delighted patrons with perennial favorites such as escargot with hazelnut butter, whole dover sole with capers and lemon and succulent rack of lamb. Alongside these classics one can find creative fresh fish and game offerings. Make sure you save room for a creative palette of homemade dessert offerings from our pastry chef. From a perfectly prepared créme brulée to a decadent Basel torte, you are sure to find something sinful to finish the perfect meal.
Brian Canipelli, Cucina 24, Asheville, NC
Owner and Chef, Brian Canipelli has been in Asheville for 11 years, previously working for Savoy, Table, and Rezaz. He opened Cucina 24 over four years ago after a year of renovation. Brian describes the cuisine as “Italian of sorts. We aren’t a lasagna and fettucine alfredo type of place. By nature, italian cuisine is simple straightforward techniques using local ingredients..” In short, they try to apply an Italian mindset to products that are available in the South. Brian explains, “I grew up in Georgia and have a special place in my heart (and stomach) for southern foods. I try to incorporate some of those principles and flavors into an italian tradition.
Brian is happy to be in Asheville where the dining experience bar is set high. “It’s wonderful to be in a place where we have such an amazing combination of local producers, ranchers, and farmers that are eager to make, raise, and grow such high quality ingredients for us to use." Brian and his brother Brad, who works alongside, craft and tweak their menu according to these local ingredients. “We definitely work backwards,” says Brian, “and let the local supply influence what we will offer.”
Sheri Castle, food writer, recipe develope, Chapel Hill, NC
Sheri Castle is a professional food writer, recipe developer, recipe tester, and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.
She is the author of The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011. Among the accolades, this book was selected as the 2012 Cookbook of the Year by the Southern Independent Booksellers Alliance (SIBA). It was also named a notable book by The New York Times and a recommended book by The Washington Post. Recipes and excerpts from the book have appeared in dozens of newspapers, magazines, and Web sites across the country.
Sheri’s work has appeared in Southern Living, Better Homes and Gardens, Fine Cooking, People Country, Gilt Taste, NPR’s Kitchen Window, USA Today, The Washington Post, The Chicago Tribune, The Atlanta Journal-Constitution, The Times- Picayune, The News & Observer, The Charlotte Observer, WNC Magazine, Living in Style,Taste of the South, Cornbread Nation 3 and 4, and numerous other magazines cookbook anthologies, syndicated newspaper columns, Web sites, and blogs.
Gerry Fong, Persimmons Restaurant, New Bern, NC
Gerry learned how to eat from his parents, Henry and Mary Fong which as Gerry says is "the basis of how to be a great cook." They were successful restaurateurs for over 20 years in Eastern North Carolina, specifically Rockingham and Laurinburg. They taught him the importance of quality ingredients, remembering your heritage and opulence bringing him, at a young age, to many fine dining restaurants in New York City.
After college in Wilmington, soul searching in the Philippines and working on a hog farm in Laurinburg, Gerry eventually followed his mother's advice and attended The Culinary Institute of America in Hyde Park, New York. Here, the fundamentals his parents had instilled were honed and refined. He made contacts and long-lasting culinary friendships. After graduation he traveled the United States discovering regional cuisines and working amazing jobs such as: The Ritz Carlton, Willoughby Brewing Company and Ashten's. Gerry's culinary roadmap has steered him to New Bern. His new adventure -Persimmons is a gorgeous respite located on the Neuse River. He serves food that much reflects his life: playful, precise, tasty and of the highest quality.
Sean Fowler, Mandolin Restaurant, Raleigh, NC
Sean's love for the fresh Southern foods that filled his childhood home led him to train in some of the country's top restaurants. Most recently, Sean was a Chef at the AAA 5 Diamond, Fearrington House, in Pittsboro, NC.
Over the past ten years Sean has fine-tuned his cooking and his concept for Mandolin. Like the City of Oaks itself, Mandolin is Southern at its roots, but draws influences from around the world. The food is fresh and local, the music is American, and the restaurant is home to a family with a passion for serving world class food, wine, and spirits in a soulful, comforting atmosphere. This is a place where business diners eat alongside families and, on any given day, the menu may feature duck confit and black truffles along with fried chicken and pimento cheese. It's a place to go for a beer after the game or to celebrate life’s special occasions.
Mandolin uses the highest quality local ingredients to create seasonal menus that represent a fresh take on Southern food. "We source our meats, poultry, seafood, produce, and specialty products from a bounty of North Carolina farmers, ranchers, and artisans whenever possible. We keep our cooking and our ambiance close to home." At Mandolin, seasonality, sustainability, and buying local are culinary and business philosophies based on core values of preparing the best food, using the best ingredients, supporting local economy, and conserving natural resources.
Vivian Howard, Chef and The Farmer, Kinston, NC
Born in Deep Run, NC, to tobacco and hog farming parents, Vivian Howard learned early on to appreciate the ebb and flow of eating with the seasons. Still, it took 23 years and a start in the advertising business to convince her a career in food was feasible. After college, Vivian moved to New York for work, but found the City’s food and restaurant scene far more intriguing. A server position at Greenwich Village’s, Voyage, made it possible for her to begin trailing under the restaurant’s Chef, Scott Barton. She later went on to learn from creative, cutting edge Chef’s, Wylie Dufresne and Sam Mason at WD-50 and later, was a member of the opening team at Jean Georges Vongericten’s, Spice Market.
In 2005, Vivian, and her now husband, Ben Knight decided to return to Vivian’s roots to open a farm to fork restaurant in the small town of Kinston, NC. They opened Chef & the Farmer in the summer of 2006 serving local, seasonal, creative cuisine. Over the past four years, Chef Howard has developed strong relationships with local farmers making it possible to source over 70% of the restaurant’s foodstuffs from within 60 miles . Chef and the Farmer has become beloved by locals and a destination for diners all over the state.
Michael Lee,of Sono, Raleigh, NC
The humble and friendly Chef Mike Lee has been with Sono since the beginning in February 2008. After working under two master chefs at a Japanese restaurant and sushi bar during college, Chef Mike decided to follow his dreams as a chef and forego disenrolled from college. He studied under chefs in countless cities throughout the United States.
Chef Mike makes it his priority to visit Japan to conduct research about the country's latest food trends, where he eats at six restaurants a day and gains at least 15 pounds after each trip. Due to his hands-on research and ridiculous weight gain, the people of Raleigh are provided with the most beautiful, delicious Japanese food and sushi. Sono imports exotic fish to provide customers with the freshest sashimi possible and you can even join their "fresh fish list" to be in the know about their latest deliveries.
Ashley Moser, of 247 Craven, New Bern, NC
Established in July of 2010, 247 Craven instantly became a favorite of both New Bern locals and visitors alike. As a local himself, owner and chef, Ashley Moser wanted to bring something different to the restaurant scene of downtown New Bern - a cuisine that focuses on utilizing fresh, local, and seasonal ingredients, while creating unique one-of-a-kind dishes.
Ashley began his career at Johnson Wales University in Charleston, SC and has worked as a chef across North Carolina from Asheville to New Bern. With over 13 years of culinary experience, he took the leap and became a Restaurateur. He strives to serve local, seasonal, and fresh ingredients in his Southern and Mediterranean style cuisine.
Ryan Payne, Weathervane Restaurant, Southern Season, Chapel Hill, NC
Payne begin his culinary career at Johnson & Wales University in Norfolk, VA. Following his culinary school graduation, Chef Payne worked at Kingsmill Resort in Williamsburg, VA, four-star, four-diamond property. Over the course of his nine year tenure at the resort, Chef Payne held a variety of positions, including that of the Executive Chef at Bray Bistro. In subsequent years, Payne served as the Director of Food and Beverage & Executive Chef at the Magnolia Inn as well as the Director of Food and Beverage & Executive Chef at the Pine Crest Inn, both in Pinehurst, NC.
Throughout his culinary career, Chef Payne has prepared meals for two Presidents, catered four PGA golf tournaments, and received a number of awards, including the 2006 and 2007 People’s Choice Award for Best Restaurant during his tenure as Executive Chef at Magnolia Inn. In July 2012, Chef Payne took home the coveted Red Chef’s Jacket in the Fire in the Triangle Dining Competition, beating out 16 local chefs to win the competition.
At Weathervane Restaurant at Southern Season, Chef Payne focuses on creating southern cuisine with world influences, as well as incorporating local ingredients into his dishes.
Lionel Vatinet, La Farm Bakery, Cary, NC
Lionel Vatinet in known as the Master behind America’s finest bread bakers, and a pioneer of American artisanal bread baking. Rather than propagate secrets, Vatinet’s life’s work has been to demystify bread baking for professional and home bakers. After apprenticing for seven years in the prestigious French guild, Les Compangnons du Devoir,Vatinet emergedwith the celebrated and hard-earned title of Maitre Boulanger pledging to devote his life to teaching, sharing and preserving the ancient art and science of bread baking.
Vatinet, respected among professionals for his simple and result driven techniques, was the founding instructor of the San Francisco Baking Institute, and there trained many notable bakers, including those at La Brea, Acme, Zabar’s and Panera, consulted for bakeries here and abroad (in New Zealand, Europe, England, the Carribean and South America), and coached Team USA at France’s La Coupe du Monde de la Boulangerie, before opening his own bakery in 1999.
BEAUFORT WINE & FOOD WEEKEND
400 Front Street, Suite #8 | BEAUFORT, NC 28516