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 and cooked a lot of Creole and Cajun food. Some of my earliest memories are of a chef named Paul Prudhomme in a Creole cookbook.” Carter is now the corporate chef for all of the restaurants under the Burleson Brands umbrella: Aubrey’s, Sunspot, Barley’s, Bistro By the Tracks, Stephanos Pizza, Drink. and Fieldhouse Social. For Top Chefs, he represented Sunspot. Overseeing all of the culinary teams is his main task but he still enjoys getting into the restaurants and working with the other chefs where he gets to enjoy the fast pace. He says his entrée in Top Chefs ties into a new Creole style restaurant that Burleson Brands is opening in Happy Holler in late summer.
ENTRÉE
North Carolina Flounder
Attendees lined up for this seasoned flounder, served on a bed of tri-color quinoa and lemon emulsion, and topped with lump crab and heirloom tomato salad.
DESSERT
Bananas Foster Cake
As a play on Bananas Foster, Carter sliced up brown sugar cinnamon cake layered with roasted banana cream cheese icing, drizzled it with rum caramel, and sprinkled banana-pecan brittle on top.
SUNSPOT
Sunspot uses products from local farmers on their diverse menu, which offers vegetarian, plant-based, and gluten-sensitive options. In addition to classics such as hamburgers, chicken, and tacos, there are 50 beers on tap.
