Asheville Chefs Honored at Gala
To find their Rising Stars, the StarChefs team led by editor-in-chief Antoinette Bruno, visited chefs and artisans across 18 cities and small towns. More than 100 candidates in North and South Carolina were considered through in-person tastings and interviews.
Brian Canipelli of Cucina 24
Featured Dish: Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon
Matt Dawes of Bull and Beggar
Featured Dish: Mediterranean Octopus, Romesco, Gigante Lima Beans, and Salsa Verde
William Dissen of The Market Place
Featured Dish: Wood-grilled Cervena Venison, Strawberry Relish, Foraged Mushroom Gratin, Chioggia Beets, and Foie Gras
Bill Greene of Artisanal
Featured Dish: Bergamot-encrusted Australian Lamb, Kuri Squash, Smoked Black Trumpet Mushrooms, and Chestnuts
Katie Button & Felix Meana of Cúrate
Featured Dish: Grilled Secreto Ibérico, Brussel Sprouts, Cauliflower, Yogurt, and Yogurt-Celery Root Espuma
David Bauer of Farm and Sparrow
Featured Dish: Seeded Batard
Mike Moore of Seven Sows Bourbon and Larder
Featured Dish: Country Terrine, Chicken Liver Pâté, Pickles, and Pistachio Pesto
Walt and Luke Dickinson of Wicked Weed Brewing
Featured Beer: Coconut Curry Wit
Marshall Hance of Mountain Air Roasters
Featured Coffee: Finca Kilimanjaro Coffee
For those who happen to be in town, general admission tickets are $85 per person. VIP tickets are $115 and include a private VIP reception with sparkling wine and Petrossian caviar, beginning at 5:45pm. A portion of the evening’s proceeds will go to Charleston’s local charity Feed The Need, a coalition of Charleston’s chefs who are committed to helping area shelters bring food to the hungry. Tickets can be purchased at www.starchefs.com/risingstars.
Nominate your favorite chefs for a James Beard Award.