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Top Chefs

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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Mark Davis

Entrée: Milk Braised Pork over sage parmesan polenta, with sautéed romaine and a pine nut gremolata. Tie-3rd Place Dessert: English Sticky Toffee Pudding. Mark Davis got his start in the field while at college in North Carolina:…
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Curtis Bates

3rd Place Entrée: Farm-raised Rabbit wrapped in Applewood bacon over parmesan risotto, with caramelized fennel root infused in fennel oil. Dessert: Bacardi Rum Baba, with vanilla bean whipped cream and fresh, mint-infused syrup.…
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