2013 Carolinas Gala Tasting Menu

2013 Carolinas Gala Tasting Menu

CHEFS

Nathan Allen of Knife & Fork (Spruce Pine, NC) 
Featured Dish: Nasturtium Panna Cotta with Sumac Water, Pesto, Flowers, and Salted Seed Pods 

Justin Burdett of Ruka’s Table (Highland, NC)
Featured Dish: Australian Beef Strip, Squid Ink, Yukon Potatoes, Fermented Onion Purée, Lardo, and Bone Marrow-Anchovy Vinaigrette

Brian Cannipelli of Cucina 24 (Asheville, NC) 
Featured Dish: Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon

Matt Dawes of The Bull and Beggar (Asheville, NC) 
Featured Dish: Mediterranean Octopus, Romesco, Gigante Lima Beans, and Salsa Verde

William Dissen of The Market Place (Asheville, NC)
Featured Dish: Wood-grilled Cervena Venison, Strawberry Relish, Foraged Mushroom Gratin, Chioggia Beets, and Foie Gras

Bill Greene of Artisanal (Asheville, NC) 
Featured Dish: Bergamot-encrusted Australian Lamb, Kuri Squash, Smoked Black Trumpet Mushrooms, and Chestnuts

Travis Grimes of Husk (Charleston, SC) 
Featured Dish: Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums

Vivian Howard of Chef & the Farmer (Kinston, NC) 
Featured Dish: Pencil Cobb Grits, Sweet Potato Mostarda, Dried Mullet Roe, and Fine Herbes Butter

Josh Keeler of Two Boroughs Larder (Charleston, SC) 
Featured Dish: Duck Breast, Buttermilk-poached Spring Vegetables, and Cornbread Purée 

Jason Stanhope of FIG (Charleston, SC) 
Featured Dish: Spaghetti with Dandelion Greens

Stuart Tracy of Butcher & Bee (Charleston, SC) 
Featured Dish: Porchetta, Marinated Squash, Mustard Greens, and Pickles on Ciabatta

HOTEL CHEF

Colin Bedford of Fearrington House (Pittsboro, NC) 
Featured Dish: Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma

PASTRY CHEF

Presented by PreGel

Katie Meddis of Rose's Meat Market and Sweet Shop (Durham, NC) 
Featured Dish: Chocolate Rochers

SUSTAINABILITY

Katie Button & Felix Meana of Cúrate (Asheville, SC) 
Featured Dish: Grilled Secreto Ibérico, Brussel Sprouts, Cauliflower, Yogurt, and Yogurt-Celery Root Espuma

ARTISANS

Danielle Centeno & Hallot Parson of Escazú Artisan Chocolates (Raleigh, NC) 
Featured Dish: Tamarind-Habañero Chocolate

Justin Meddis of Rose's Meat Market and Sweet Shop (Durham, NC) 
Featured Dish: Carolina Charcuterie Board

David Schnell of Brown's Court Bakery (Charleston, SC) 
Featured Dish: Peanut Butter-Banana Roll with Peanut Butter Glaze

David Bauer of Farm and Sparrow (Candler, NC)
Featured Dish: Seeded Batard

CONCEPT

Presented by Clean Slate German Riesling

Aaron Siegel of Fiery Ron's Home Team BBQ (Charleston, SC) 
Featured Dish: Smoked Chicken Wings with Alabama White Sauce

COMMUNITY

Mike Moore of Seven Sows Bourbon and Larder (Asheville, NC) 
Featured Dish: Country Terrine, Chicken Liver Pâté, Pickles, and Pistachio Pesto

SOMMELIERS

Brad Ball of Social Wine Bar (Charleston, SC) 
Beverage Pairings with Winners' Dishes

Maximilian Kast of Fearrington House (Pittsboro, NC) 
Beverage Pairings with Winners' Dishes

MIXOLOGISTS

Presented by Hobart

Dean James of Peccadillo (Carrboro, NC) 
Featured Drink: The Long Goodbye with Los Nahuales Blanco Mezcal, Lime Juice, Mint Syrup

Joe Raya of The Gin Joint (Charleston, SC)
Featured Drink: Bittered Holland Sling: Cardinal Barrel Rested Gin, Redbreast 12-year Irish Whiskey, Demerara Sugar, Boker's Bitters, Ron Zacapa 23-year Rum

BREWER

Walt and Luke Dickinson of Wicked Weed Brewing (Asheville, NC) 
Featured Beer: Coconut Curry Wit

ROASTER

Marshall Hance of Mountain Air Roasters (Asheville, NC) 
Featured Coffee: Finca Kilimanjaro

VIP HOST CHEF

Charles Arena Fish House at Charleston Harbor Resort & Marina (Mount Pleasant, SC) 
Featured Dishes: 
Deviled Egg with Smoked Fish and Petrossian Caviar 
Shrimp Ceviche in Crispy Wonton

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