Monday, March 5, 2012

Food & Wine's The People's Best New Chef - Southeast

Southeast Chefs

The People’s Best New Chef: Erik Anderson and Josh Habiger
© Anthony Matula

Erik Anderson and Josh Habiger

RESTAURANT
The Catbird Seat (Read a review)
LOCATION
Nashville, TN
WHY THEY’RE AMAZING
Because they’re crafting gorgeous haute cuisine featuring Tennessee ingredients that’s both unique and surprising.
CULINARY SCHOOL
Anderson: Le Cordon Bleu (Minneapolis). Habiger: Courses at New England Culinary Institute (Burlington, VT).
BACKGROUND
Anderson: Sea Change, Porter & Frye (Minneapolis); the French Laundry (Yountville, CA); internship at Noma (Copenhagen). Habiger: Alinea (Chicago), Porter & Frye (Minneapolis), internship at Fat Duck (Berkshire, U.K.), Craft (New York City), the Patterson House (Nashville, TN).
MUST-TRY DISH
Hot Chicken: Supercrispy chicken skin brushed with sorghum and seasoned with paprika and cayenne.*
FAVORITE COOKING TOOL
Anderson: Spoons. He buys them on eBay or at antique stores. “I get really weird about my spoons. I have three spoons, and I tell people I usually like them more than most people I work with.”
OFF-DUTY RELAXING
Habiger: Crossword puzzles.
The People’s Best New Chef: Adam Burress and Chase Mucerino
© Elizabeth Lewis

Adam Burress and Chase Mucerino

RESTAURANT
Hammerheads (Read a review)
LOCATION
Louisville, KY
WHY HE’S AMAZING
Because they’re honoring Louisville’s twin Southern and Midwestern sensibilities with excellent barbecue and comfort food.
CULINARY SCHOOL
Burress: Courses at Sullivan University Culinary Camp (Louisville, KY). Mucerino: Sullivan University Culinary Camp.
BACKGROUND
Seviche, Jeff Ruby’s Steakhouse, Blu Italian Grille (Louisville, KY) for both
MUST-TRY DISH
Smoky barbecued lamb ribs with rosemary.
SIDEWALK SMOKER
Burress and Mucerino use their massive double-barreled smoker for dishes like beef brisket on a pretzel roll.
BASEMENT BAR
Earlier, the subbasement restaurant was a popular Louisville spot called The Dugout. “We get lots of older people in here telling us about how they came here in the 1950s when it was The Dugout,” says Burress.
The People’s Best New Chef: Katie Button
© Peter Frank Edwards

Katie Button

RESTAURANT
Cúrate (Read a review)
LOCATION
Asheville, NC
WHY SHE’S AMAZING
Because she’s channeling the skills she gained through her envy-inducing background to make authentic Spanish tapas.
BACKGROUND
Jean Georges (New York City), The Bazaar by José Andrés (Los Angeles), internship at El Bulli (now closed; Roses, Spain)
MUST-TRY DISH
Fried eggplant with honey and rosemary.
HOW SHE GOT INTO THE FOOD BUSINESS
Her mother helped open a lunch restaurant, Cottage Cuisine, in South Carolina.
ALTERNATE CAREER
Button was about to start a Ph.D. program with the National Institutes of Health before dropping out to pursue a culinary career.
ON EL BULLI
After a stint as a server, Button later returned to do a seven-month internship in the pastry kitchen. “We made something like 50,000 chocolates that season,” she says.
The People’s Best New Chef: Peter Dale
© Emily Hall

Peter Dale

RESTAURANT
The National (Read a review)
LOCATION
Athens, GA
WHY HE’S AMAZING
Because his take on beautiful, Spanish-inspired Southern food is drawing crowds in a small college town.
BACKGROUND
Five & Ten (Athens, GA), internship at La Broche (Madrid)
MUST-TRY DISH
Chickpeas with crunchy okra, topped with yogurt and harissa.
LIFE BEFORE COOKING
After college, Dale worked in a number of office jobs. “I realized that I didn’t want that kind of life. I felt a need to do something creative, something with my hands.”
FAVORITE KNIFE
Dale prefers the Japanese brand Masahiro, for their super-sharp blades.
The People’s Best New Chef: Joseph Lenn
© Beall and Thomas Photography

Joseph Lenn

RESTAURANT
The Barn at Blackberry Farm (Read a review)
LOCATION
Walland, TN
WHY HE’S AMAZING
Because he serves beautiful Foothills dishes inspired by the farms and gardens surrounding his kitchen.
CULINARY SCHOOL
Johnson & Wales University (Charleston, SC)
BACKGROUND
The Hermitage Hotel (Nashville), Peninsula Grill (Charleston, SC)
MUST-TRY DISH
Blackberry Farm grits with pickled ramps, sorghum, crispy ham and hollandaise.*
SHARING HIS KNOWLEDGE
Lenn also teaches students to cook Southern ingredients at Blackberry Farm’s cooking school.
PORK ENDORSEMENT
“Benton’s country ham and bacon, made in nearby Madisonville, is the best in the country.”
 
The People’s Best New Chef: Kirsten Mitchell
© Brett Martin

Kirsten Mitchell

RESTAURANT
Cameo 19 Hundred (Read a review)
LOCATION
Wilmington, NC
WHY SHE’S AMAZING
Because she expertly combines her strong Southern roots with a love of global cuisine
BACKGROUND
Bouchée (now closed; Wilmington, NC), Morels Restaurant (now closed; Banner Elk, NC)
MUST-TRY DISH
Brown-sugar-and-bourbon-glazed baby back ribs with corn chow-chow.
HOW SHE GOT INTO THE FOOD BUSINESS
Her father, Dean Mitchell, owned Morel’s in North Carolina and was on the TV show Great Chefs. “My dad would get lobsters and escargot in fresh, and sometimes they would get out of their boxes in the walk-in cooler. I’d have to go in and pull the escargot off of the walls and round up the lobsters.”
GUILTY PLEASURE
“I’m a sucker for anything fried, salty and vinegary.“
The People’s Best New Chef: Steven Satterfield
© Kelly Blackmon

Steven Satterfield

RESTAURANT
Miller Union (Read a review)
LOCATION
Atlanta, GA
WHY HE’S AMAZING
Because he creates homey, satisfying food that is subtle but not too spare.
BACKGROUND
Watershed (Decatur, GA)
MUST-TRY DISH
Farm egg baked in celery cream.
HIS PERFECT SUPPER
Whole roasted chicken and a simple salad of freshly picked greens.
SECRET INGREDIENT
Nutmeg. “I use it in a lot of things where most people use black pepper.”
The People’s Best New Chef: Ryan Smith
© Sara Dorio

Ryan Smith

RESTAURANT
Empire State South (Read a review)
LOCATION
Atlanta, GA
WHY HE’S AMAZING
Because he helped take the restaurant in a more casual direction without sacrificing any of its ambition.
CULINARY SCHOOL
The Culinary Institute of America (Hyde Park, NY)
BACKGROUND
Restaurant Eugene, Holeman & Finch Public House, Bacchanalia (Atlanta)
MUST-TRY DISH
Pork belly over creamed kimchi grits with smoked peanuts.
QUIRKY GAMES
The restaurant has an outdoor bocce court.
CHANGING MENU
The original concept was meat-and-three, where diners chose their sides; Smith changed the menu to reflect the sides and pairings he thought were best for the mains. (But diners are welcome to make substitutions.)
The People’s Best New Chef: Andrew Ticer and Michael Hudman
Courtesy of Harvest Creative

Andrew Ticer and Michael Hudman

RESTAURANT
Andrew Michael Italian Kitchen (Read a review)
LOCATION
Memphis, TN
WHY THEY’RE AMAZING
Because they’re successfully putting their hometown of Memphis on the culinary map with daring nose-to-tail dinners and classic Italian recipes.
CULINARY SCHOOL
Johnson & Wales University (Charleston, SC) and the Italian Culinary Institute (Calabria, Italy) for both
BACKGROUND
Chez Philippe, Frank Grisanti’s (Memphis, TN) for both
MUST-TRY DISH
Corn tortellini with duck confit and chanterelle mushrooms.
HOW THEY MET
Ticer and Hudman went to rival Catholic high schools and bad-mouthed each other during sporting events.
HOW THEY GOT INTO THE FOOD BUSINESS
They both came from large Italian-American families with strong food traditions and decided to open a restaurant way back in 1994.
NO-MENU MONDAYS
The chefs serve dinner without menus on Mondays; customers are welcome to guess the components of dishes, which aren’t shared until the meal is over.
The People’s Best New Chef: Guy Wong
© Wade Griffith

Guy Wong

RESTAURANT
Miso Izakaya (Read a review)
LOCATION
Atlanta, GA
WHY HE’S AMAZING
Because he’s constantly evolving as a chef, making Japanese pub food that’s surprising and fun.
CULINARY SCHOOL
Tsuji Cooking Academy (Osaka, Japan)
BACKGROUND
This is his first restaurant job.
MUST-TRY DISH
The Hamburg bun: a pork-belly-and-beef patty topped with a quail egg and fried onions.
FUTURE PROJECT
Yum Bunz, a Chinese-inspired casual spot for steamed bread buns, coming to Atlanta in spring 2012.
INSIDER TIP
Ramen dishes, like tonkotsu (fried pork) with bamboo shoots and green onions, are only available from 10 p.m. to midnight.
HOW HE GOT INTO THE FOOD BUSINESS
Wong’s parents opened one of Atlanta’s first Cantonese restaurants, Sam’s Gourmet, in the 1990s.


2 comments:

  1. I don't have any word to express my views for this post. it really very great.

    thanks!!
    Vending Machines Los Angeles

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  2. The South has some amazing Chefs! I'm glad Food & Wine is recognizing them as well!
    AF

    ReplyDelete