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Top Chefs
Top Chefs 2019 – Jason Hayes
Jason Hayes – Kitchen 919
Chef Hayes’ formal education came from Sullivan University Culinary School. Cooking, he says, has some commonalities to his favorite pastime of skateboarding. They’re both abstract art forms without a lot of…
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Top Chefs 2019 – Andrew Milne
Andrew Milne – Seasons Innovative Bar & Grille
Andrew Milne, Executive Chef at Seasons Innovative Bar & Grille in Turkey Creek, says there are two things he tells people about his cooking. First, his heart and soul go onto every…
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Top Chefs 2019 – Danny Wilhoit
Danny Wilhoit – Bistro by the Tracks
Danny Wilhoit grew up with his hands in the dirt. A native of Campbell County, the family’s 47-acre farm had multiple gardens. They grew everything imaginable and canned and preserved what couldn’t be…
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Top Chefs 2019 – Mark Davis
Mark Davis – Connor's Steak & Seafood
Davis started working in the restaurant business when he was in college. He enjoyed his experience in the front of the house and says that enjoyment took him to the back of the house where the…
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Top Chefs 2019 – Jeff Carter
Jeff Carter – Sunspot
“I got my inspiration from my dad,” says Jeff Carter. “He loved to cook and thankfully took time to teach me. . He got off work earlier than my mom and we spent the afternoons cooking together. We lived in Mobile…
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Top Chefs
Nearly 300 guests braved a chilly, rainy evening in late March to arrive for the 11th annual Top Chefs event. The wine was flowing, the food was prepared to perfection, and silky jazz from the Larry Vincent Trio filled the venue. For the…
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Danny Wilhoit
Entrée:
Pork Two Ways, with gumbo and traditional potato salad.
Dessert:
Guava Turnover, with cream cheese ice cream and guava sorbet.
Danny Wilhoit grew up on a farm in Campbell County, where at an early age family members were…
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Jay Vopatek
Entrée:
Slow Roasted Pork Pernil, with plantain, mojo sauce, pineapple sesame salsa, and cilantro. Caribbean BBQ sweet potato chips.
Dessert:
Tres Leches Cake, with whipped cream and raspberry sauce.
Jay Vopatek started cooking out of…
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Frank Aloise
Entrée:
Braciolini di Manzo, con Couscous di Cavolfiore: Braised stuff beef rolls, with roasted cauliflower couscous.
Dessert:
Orange and White Cassata Cake, with blood orange gastrique and cardamom-dusted pistachios.
For Frank…
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Matt Gallaher
Entrée:
Cavatelli alla Bolognese: “little hollows” pasta with Ragú Bolognese of Mitchell Farm beef, Strauss veal, and Heritage Farm pork, with San Marzano tomatoes and pecorino Romano.
Tie-3rd Place Dessert:
Butterscotch Budino:…
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