Crippen's Restaurant hosts James Beard-recognized chefs
Three outstanding North Carolina chefs will take the helm of the kitchen at Crippen’s Country Inn & Restaurant in Blowing Rock during three consecutive Tuesdays this September. The James Beard Awards are the highest honor for chefs and restaurants in the culinary field. All three visiting chefs have been semifinalists or finalists for Best Chef Southeast, a coveted nomination that includes competition from Georgia, North Carolina, South Carolina, Kentucky and Tennessee.
The line up includes:
September 13
Bruce Moffett, Barrington’s Restaurant, Charlotte, NC — NC James Beard Semifinalist, Best Chef Southeast, 2009
The ”ZAGAT’S 2003-2011: Top Restaurants in America” dubbed Moffett’s food as tops in Charlotte. The 45-seat bistro-style restaurant in the South Park neighborhood is known for upscale American food such as Roasted Chicken with Creamy Mashed Potatoes, Spinach in a Garlic Pan Sauce and Gnocchi with Veal and Porcini Mushrooms. The restaurant is a favorite special occasion destination for Charlotte diners. Moffett and his brother also own Good Food on Montford. They grew up in Barrington, Rhode Island.
September 20
Bill Smith, Crook’s Corner, Chapel Hill, NC — Crook’s Corner was a 2011 James Beard Foundation “American Classics” Award Winner, given to restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community.
A chef at Crook’s Corner for more than 15 years, Bill Smith was also a finalist for Best Chef Southeast the two previous years. Chef Smith’s New York Times Notable cookbook, “Seasoned in the South,” will be available for sale and signing. You will also find his seasonal and creative recipes—and delightful stories—on his blog, \"A Year in the Kitchen (and on the Road),\" at www.seasonedinthesouth.com
September 27
Keith Rhodes, Catch, Wilmington, NC — NC James Beard Semifinalist, Best Chef Southeast, 2011
Rhodes, a Wilmington native, has been voted the city’s best chef for three consecutive years. Chef Rhodes’ enthusiasm for North Carolina seafood is contagious, and his passion for his “Modern Seafood Cuisine” comes through in every bite. He’s a stickler for wild caught and sustainably raised seafood. Favorites such as his signature NC Sweet Potato Salad and Conch Fritters complement the day’s fresh catch. Come meet this North Carolina rising star.
“All three guest chefs showcase the very best of North Carolina in their restaurants every night,” says Jimmy Crippen, owner of Crippen’s. “Having this kind of talent here in Blowing Rock fuels the fire of culinary excellence in the High Country. We couldn’t be more excited about hosting these guys here in the mountains.”
The excitement will extend to diners pocketbooks as well. While many chef dinners cost $100 per ticket, this evening will cost $63 per person which includes tax and gratuity. Iced tea for the evening is complimentary, and diners can order other beverages at their table. Guests can look forward to meeting all the chefs in person, as they’ll be walking the dining room and sharing with customers between courses. All dinners will offer at least three courses. Each chef will shape his menu, working in concert with the Crippen’s team and Chef Stan Chamberlain.
Come find your favorite spot at Crippen’s. Hear from Crippen\'s guests on Facebook. Or look up our reviews on Yelp.com and TripAdvisor.com. For reservations, visit www.crippens.com or call 877-295-3487
