Menu of Events

Join us for the 11th helping of Music to Your Mouth, a marathon of mouthwatering events filled with some of the best and brightest names in Southern food. We’ll delight your senses and tickle your taste buds with a bevy of both innovative and traditional Southern food, drinks and music, making sure you leave with food in your belly, a jig in your step and a piece of the Lowcountry in your soul. Don’t miss this year’s Music to Your Mouth.

  • INCLUDED IN WHOLE HOG PACKAGE
  • = INCLUDED IN WHOLE HOG
  • WHOLE HOG EVENT ONLY
  • = WHOLE HOG EVENT ONLY
  • WHOLE HOG

    Whole Hog & A Bed Weekend Package

    The Whole Hog + A Bed offers a myriad of culinary experiences to fill your weekend (and your belly), while still allowing time for exploring all that the Bluff has to offer. You’ll sleep soundly for two nights at Montage Palmetto Bluff where Southern hospitality and dreamy decadence converge for the ultimate in Lowcountry luxury. The Whole Hog + A Bed allows you to select from a collection of rooms, suites and cottages accommodations to ensure that your stay is just right.

    As part of the Whole Hog package, you will enjoy:


    Whole Hog & A Bed Weekend Package | Fri-Sun | Starting at $3716
    (based on double occupancy, taxes and fees not included)

    • Rock the Dock
    • Southern Supper Club
    • Hair of the Dog 5K
    • Culinary Festival
    • Kiss the Pig Oyster Roast
    • The Pig Event
    • Biscuits & Jam Breakfast
    • Swag Bag
    • $50 of every ticket goes directly to Second Helpings*

    MAKE RESERVATION
    You can also book your Whole Hog & A Bed ticket packages by calling Montage Palmetto Bluff Reservations at 843.706.6565.

    Whole Hog (Tickets Only) Weekend Package

    The Whole Hog offers a myriad of culinary experiences to fill your weekend (and your belly), while still allowing time for exploring all that the Bluff has to offer.

    As part of the Whole Hog package, you will enjoy:


    Whole Hog (Tickets Only) Weekend Package | Fri-Sun | $1350

    • Rock the Dock
    • Southern Supper Club
    • Hair of the Dog 5K
    • Culinary Festival
    • Kiss the Pig Oyster Roast
    • The Pig Event
    • Biscuits & Jam Breakfast
    • Swag Bag
    • $50 of every ticket goes directly to Second Helpings*

    SOLD OUT

  • THURSDAY

    Thursday, November 16th

    A LA CARTE

    Culinary Salon Bourbon & Bacon Grace Cruise
    12pm OR 2pm
    $150

    Nosh on Benton's Ham with Allan Benton and other pork plates while sipping some bourbon from Virgil Kaine’s David Szlam as you sail down the May River on this two-hour cruise aboard Grace, Palmetto Bluff's antique motor yacht built in 1913.

    SOLD OUT

    A LA CARTE

    Culinary Salon: Potlikker Papers
    4-5:30pm
    $125

    o Join Southern Foodways Alliance Director and esteemed writer John T. Edge as he teams up with Southern food superstar Chef Mashama Bailey to talk about discusses his new book, Potlikker Papers in the comfort of one of the Bluff’s village homes. He’ll discuss his research and findings reported in the Potlikker Papers while Mashama serves up some of her and we’ll include some delicious Southern-inspired treats for you to nosh on too. Oh, and the ticket price includes a copy of the book, too.


    A LA CARTE

    Big Carol’s Big Dinner
    7-10pm
    $225

    When you ask who the cook was at Palmetto Bluff during the Union Camp era, the answer comes quick, "Big Carol." So, it was only appropriate that we name our food truck in honor of this legendary lady. Tonight, she's invited her food truck friends – Chris Dickerson, Ryan McCarthy, Kay Heritage, and David Carrier, to name a few -- to join her and you'll taste test your way through Treehouse Park checking out their signature Southern dishes. Pair that with beer from local brewery Service Brewing Co. and specialty cocktails, and you’ve got yourself the perfect evening. And oh, there will be dancing.

    SOLD OUT

    A LA CARTE

    Members Only Wine Dinner
    7-10pm
    $400

    Our guest chef will create the perfect plates to match with wine selections from Lewis Cellars, Miura Vineyards, Failla Wines, and Kenward Family Wines in this elegant wine dinner. Together they will tempt your taste buds and open your minds as they take you on a epicurean adventure of epic proportions.

    MEMBERS ONLY

  • FRIDAY

    Friday, November 17th

    A LA CARTE

    Culinary Salon: Bubbles & Caviar
    12pm OR 2pm
    $150

    Embark on a tour aboard our antique yacht, Grace, for a caviar and sparkling wine tasting with Valerie Masten of Skurnik Wines and Caviar & Caviar. Valerie specializes in Grower Champagne and will showcase some of the most highly sought after cuvees from the esteemed portfolio of Terry Theise.

    SOLD OUT

    A LA CARTE

    Culinary Salon: Out Here in the Field Lunch & Tour
    12pm
    $150

    We're packing your lunch (and maybe a little punch) and sending you out in the field with Bluff Conservancy Director "Big Jay" Walea. Jay is as synonomous with Palmetto Bluff as Spanish moss and sweet tea. You're in for a behind-the-scenes tour of the Bluff like no other. Afterwards, chow down on some lip-smackingly good treats from Chef Brandon Carter and shepherd Craig Rogers in a field lunch, a revered tradition at the Bluff.

    SOLD OUT

    A LA CARTE

    Culinary Salon: Southern Foodways Alliance Cocktail Class
    1-3pm
    $125

    Join Jerry Slater and James Beard Award Winning Sara Camp Milam as they explore the cocktails of the south, the stories within, and the ingredients passed from generations. All guests will leave with the newly released (October 2017 University of Georgia Press) Southern Foodways Alliance Guide to Cocktails, an SFA-curated, bartender-developed, contemporary drink manifesto from the South.


    WHOLE HOG EVENT ONLYINCLUDED IN WHOLE HOG PACKAGE

    Rock the Dock
    3-5pm

    We're kicking off the Whole Hog weekend in style. Join our Rodney Scott, Drew Dzejak and Matt Jording as they prepare their favorite tailgating snacks on the Canoe Club patio and dock, and pair them with refreshing cocktails. Consider it our boozy welcome that us Southerners do so well.

    SOLD OUT

    INCLUDED IN WHOLE HOG PACKAGE

    Southern Supper Club
    7-10pm
    $250

    Our annual Southern Supper Club brings together traditional Southern favorites from chefs Tyler Brown, Anthony Lamas, Bill Smith, Michael Toscano and Rob McDaniel -- all around one table, family style. Feast on signature Southern staples paired with a glass of wine (or three) on the banks of the May River. This is one block party you won’t want to miss.

    SOLD OUT

    A LA CARTE

    Southern Speakeasy
    10pm until...
    $100

    You’ll receive detailed instructions and password via text message at 10 p.m. for private late-night party with Bittermilk.

    SOLD OUT

  • SATURDAY

    Saturday, November 18th

    INCLUDED IN WHOLE HOG PACKAGE

    Hair of the Dog 5k
    8am
    $40

    A friendly competition set amid Palmetto Bluff's spectacular neighborhoods and nature trails. Racers will receive a race t-shirt and be greeted with a Bloody Mary and fanfare when crossing the finish line. Or, you can skip the run and just enjoy a little morning sunshine and a Bloody Mary.


    INCLUDED IN WHOLE HOG PACKAGE

    Culinary Festival
    11am-3pm
    $325

    This is the big show, the icing on the cake, the cherry on top. The Culinary Festival is a gathering of culinarians, winemakers, growers, and artisans, brought together to accentuate the abundance of ingredients from our surrounding waters, woods and local farms. They showcase their finest nibbles and nectars and take our guests on a sensory experience that can only be called Music to Your Mouth.


    WHOLE HOG EVENT ONLYINCLUDED IN WHOLE HOG PACKAGE

    Kiss the Pig
    7-10pm

    Enjoy a traditional oyster roast and Southern feast set along the banks of the May River. Our chefs will roast May River oysters (the sweetest and saltiest oysters you’ve ever tasted) and cook up some Southern comfort food that will have you calling home to mama. Moreland Landing is a spectacular outdoor venue made for an oyster roast – complete with a custom built oyster pit and tables, hand-crafted furniture and a five-story tree house with stunning views of the surrounding marshlands.

    SOLD OUT

    WHOLE HOG EVENT ONLYINCLUDED IN WHOLE HOG PACKAGE

    The Pig Event
    10pm until...

    After you get your fill of oysters (is there really even such a thing?) it's time for our annual surprise concert. Join us for a private concert with a musical act that will have you getting down on your good foot. Shh… it's a surprise!

    SOLD OUT

  • SUNDAY

    Sunday, November 19th

    INCLUDED IN WHOLE HOG PACKAGE

    Biscuits & Jam Breakfast
    9-11am
    $75

    Stop by and grab a cup o' joe and hit the biscuit bar before you hit the road. Or sit back and stay awhile, and enjoy a leisurely breakfast and mimosa, all while gazing out at the May River. Not a bad way to start the day.


 

* = 5% of all ticket sales will benefit Second Helpings, a non-profit Lowcountry organization dedicated to ensuring that no one in our community will worry about whether or not they will have enough food to eat today.

Jeremiah Bacon

Jeremiah Bacon

Executive Chef • Charleston, SC

With a name like Bacon, Jeremiah was destined to be a chef. A native of Johns Island, SC, he learned to appreciate at an early age the seasonal bounty and eclectic flavors that the Lowcountry has to offer.

After graduating from the College of Charleston with a degree in Philosophy, Jeremiah attended the Culinary Institute of America in Hyde Park, N.Y. then moved to New York City where he honed his skills in the kitchens of some of the city’s most legendary restaurants, including River Café, Le Bernardin and Per Se.

After refining his skills in the Northeast for 10 years, he returned home to the Lowcountry and incorporated a local-first philosophy into his culinary practices, first at Carolina’s and then as executive chef at Oak Steakhouse.

As executive chef of the Macintosh, Bacon continues to build upon his relationships with local farmers and purveyors to incorporate their food into his menu. His finely tuned talents and palate are reflected in the restaurant’s menu, which serves technique-driven dishes that are locally sourced and seasonally inspired.

www.themacintoshcharleston.com
Follow Jeremiah Bacon on Instagram @jeremiahmartinbacon
Mashama Bailey

Mashama Bailey

Executive Chef/Partner • Savannah, GA

Mashama Bailey is the executive chef and partner at The Grey, a restaurant in a landmarked 1938 Art Deco Greyhound bus terminal in Savannah, Georgia. At The Grey, Mashama serves a classic Southern menu that reflects her kitchen experience in New York and Europe. The Grey marks a return to the city in which she spent much of her childhood and where her parents were married.

Most recently, Mashama worked under the tutelage of Gabrielle Hamilton at the beloved downtown Manhattan restaurant Prune for nearly four years, which she considers the most formative experience in her development as a chef. Mashama received a degree in psychology from Brooklyn College before realizing her true passion was in the kitchen. She enrolled in the Institute of Culinary Education in Manhattan and got her professional start as a line cook at the Michelin-starred Soho restaurant Aquagrill. As a private chef for several years, she discovered her ability to create crowd-pleasing dishes without compromising her creativity. In 2007, Mashama packed her bags for Burgundy, France, where she trained at La Varenne École de Cuisine and staged under the two Michelin-starred chef Patrick Gauthier at La Madeleine. There, she took pleasure in gathering fresh ingredients, preparing elaborate meals and breaking bread with her fellow colleagues. She also began to realize the parallels between French and Southern food traditions, such as slow cooking, an emphasis on baked goods and highlighting fresh produce. Upon her return to New York, Mashama joined the kitchen at David Burke Townhouse before transitioning to The Oak Room at The Plaza Hotel.

Now, Mashama has partnered with entrepreneur Johno Morisano to open The Grey, where she has introduced locals and travelers to her flavorful cooking, inspired in part by her grandmothers – one of whom was a true Georgia cook, frying fish every Friday and baking cakes, and the other a consummate entertainer. Her aim is to highlight local and seasonal ingredients in dishes that are both straightforward and modern, such as chicken schnitzel with white BBQ sauce and whole roasted local fish for two. Mashama is now rediscovering the city she knew as a young girl, where she loves trying the local cuisine, driving down the coast and relaxing outdoors with a cold drink while people watching.

www.thegreyrestaurant.com
Follow Mashama Bailey on Instagram @thegreysavannah
Jesse Becker

Jesse Becker

Winebow • Chicago, IL

Jesse Becker is one of 220 Master Sommeliers in the world and has worked for some of the country’s top restaurants including Tra Vigne in Napa Valley, Charlie Trotter’s and NoMI in Chicago, Frasca Food and Wine in Boulder and The Boiler Room Restaurant in Omaha.

His training has included harvests: Miner Family Winery in Napa Valley 2001; Maison Camille Giroud in Burgundy 2004; and Alphonse Mellot in Sancerre 2008 and has traveled extensively throughout the world's wine growing areas.

Jesse is a Market Specialist with Winebow and resides in Chicago.

www.thewinebowgroup.com
Follow Jesse Becker on Instagram @thewinebowgroup
Allan Benton

Allan Benton

Owner • Bentons Country Hams • Madisonville, Tn

Allan Benton is the owner of Benton’s Smoky Mountain Country Hams, which are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, Allan upholds the traditional dry-curing process and strives to produce world class country hams and bacon.

Benton’s was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Since then, Allan and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor.

Benton’s Country Hams and Bacon are available either unsmoked or hickory-smoked. Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many customers prefer.

www.bentonscountryhams2.com
Follow Allan Benton on Instagram @bentonsbacon
Nathan Beriau

Nathan Beriau

Executive Chef • Palmetto Bluff • Bluffton, SC

Chef Nathan Beriau, joined Montage Palmetto Bluff in April, 2015, as Executive Chef, responsible for overseeing all culinary operations. A New England native, Chef Nathan began his career working at some of the top restaurants in his home state, eventually accepting the position of Chef de Cuisine at the Harraseeket Inn, a Four Diamond, premiere Hotel in Freeport, Maine. Three years later, he and his wife relocated to San Francisco, where Chef Nathan was thrilled to have the opportunity to work with well-known, veteran chef, Ron Siegel, at The Dining Room of the Ritz-Carlton, a Five Star and Five Diamond Restaurant.

After two years working under the tutelage of Chef Siegel, Chef Nathan joined restaurant impresario, Pat Kuleto, and renowned chef, Jan Birnbaum, as Opening Sous Chef at Epic Roast House in the Bay area. A year later, he was coaxed back to the Ritz-Carlton as Executive Sous Chef, and within 2 years was promoted to the prestigious position of Executive Chef.

Chef Nathan remained Executive Chef at the Ritz-Carlton for almost 5 years, when he chose to move to the Lowcountry and accept the position of Executive Chef at Montage Palmetto Bluff. His expertise, extensive experience and dedication to his craft, made him an obvious choice, and a perfect match to lead the culinary team.

www.montagehotels.com/palmettobluff
Follow Nathan Beriau on Instagram @montagepalmettobluff
Valerie Masten Bonné

Valerie Masten Bonné

Skurnik Wines • San Francisco, CA

Valerie Masten Bonné is the vice president for national sales at Skurnik Wines & Spirits, and one of the country’s foremost authorities on national fine-wine sales. Over the past seven years, she has built a team to sell the critically acclaimed Terry Theise wines in nearly all 50 states, part of an extensive national portfolio that includes everything from top Burgundy to the famed wines of Paul Jaboulet Aîné. That has given her a deep working knowledge of wine sales at every level, from Michelin-starred restaurants to major national retailers and airlines—skills built on her years as a top fine-wine saleswoman in Atlanta during that city’s culinary boom years. She also works with distributor partners to train wine professionals and sommeliers in markets across the country, providing detailed education on topics like grower Champagne and German wine law. She lives in New York City with her husband, Jon, and their tiny fat cat, Souris.

www.skurnik.com
Follow Valerie Masten Bonné on Instagram @skurnikwines
Tyler Brown

Tyler Brown

Chef • Nashville, TN

Executive Chef Tyler Brown, recently named one of Esquire Magazine’s Four New Chefs to watch, leads one of Nashville’s highly-praised restaurants. Chef Tyler Brown spends most days divided between the duties of an Executive Chef and those of a farmer. A typical day includes overseeing the day to day operation of the restaurant and then jumping on his John Deere to work on a piece of land at the farm. Overseeing the Land Trust for Tennessee’s Glen Leven Farm, located just 5 miles from the front door of The Hermitage Hotel, Chef/Farmer Brown uses sustainable farming practices to ensure everything comes out of the ground just as nature intended. He then uses these vegetables on the menu in the Capitol Grille. The efforts to operate the farm have been extremely successful and have recently grown to include a herd of cattle as well as bees.

Next, in the Capitol Grille, Chef Brown strives to serve cultural sustainability by paying homage to the great Southern dishes and cooking practices of the past to ensure they are not forgotten. In fact, many of his recipes came from the recipe box of his grandmother.

During Brown’s tenure at the Capitol Grille, the dining establishment has not only earned the coveted Forbes Four Star and AAA Four Diamond designations, but was also voted one of America’s best restaurants by Gourmet magazine, on The Food Network, and was recognized at the James Beard House.

Prior to his position at the Capitol Grille, Brown graduated Magna Cum Laude from Johnson & Wales University in 1997 with an Associates Degree in Applied Science in Culinary Arts and was introduced to the culinary industry by his mother, who is also an accomplished chef. Brown worked at a number of fine dining restaurants including his position as Chef de Partie at Peninsula Grill in Charleston, S.C., a Forbes Four-Star / AAA Five-Diamond, and recognized Relais & Chateaux dining establishment. Currently, there are only 453 recognized establishments worldwide, all of which must meet rigorous criteria for quality. Brown then held the Executive Sous Chef position in 1999 at Fearrington House in Chapel Hill, N.C., a Relais & Chateaux property, before becoming the Executive Chef and Partner in 2001 of Southern Comforts BBQ & Soul, an upscale comfort food establishment in Charlotte, N.C.

Brown became Chef de Cuisine of the Capitol Grille in 2003 and emerged as a leader in the kitchen Brown surfaced as one of Nashville’s most talented chefs, establishing relationships with the local community organizations and producers to become a forerunner in the Southeastern culinary community with progressive, southern cuisine. He is a member of the Southern Foodways Alliance, and is currently on the board of the Slow Food USA – Nashville Chapter. In 2010 and again in 2012, Brown was among the semi-finalists for the James Beard Award "Best Chef, Southeast".

www.capitolgrillenashville.com
Katie Button

Katie Button

Chef • Asheville, NC

Chef Katie Button is a Southern chef with a scientific mind who honed her craft in the kitchens of some of the world’s best chefs, most notably Ferran Adria and Jose Andres. She is now the executive chef and co-owner of Cúrate Bar de Tapas and Nightbell in Asheville, North Carolina, which have earned world-wide recognition and accolades and Button a place among Food & Wine's Best New Chefs in 2015. In October 2016, she released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, offering up recipes for home cooks that celebrate her love of Spain and Southern heritage. In March ’17 chef Button completed the expansion of Cúrate Bar de Tapas, adding a jamoneria with charcuterie to go and a bar inspired by the vermuterias of Spain, with cocktails and a selection of Spanish vermouth, sherry and cider on tap and by the bottle.

www.heirloomhg.com
Follow Katie Button on Instagram @chefkatiebutton
David Carrier

David Carrier

Chef/Owner Certified Burgers and Beverage Saint Simons Island • Sea Island, GA

David Carrier is a New York City native who grow up in his parents’ Queens restaurant. After graduating from the French Culinary Institute, he moved to California to work with Thomas Keller at the French Laundry, and then off to his first stint in Chicago under Grant Achatz at Trio. A move to south with his wife helped kick-start the Panhandle scene at Avenue Sea, their restaurant in Apalachicola, Florida. In 2009 David helped launch a Southern comfort-food movement at Kith & Kin in Chicago.

After a five year tenure as Executive Chef at The Cloister and The Beach Club in Sea Island, David moved on to working on Certified Burgers and Beverage, his own casual dining concept on St. Simons Island.

www.seaisland.com
Follow David Carrier on Instagram @certifiedburgers
Brandon Carter

Brandon Carter

Executive Chef/Partner • FARM Bluffton • Bluffton, SC

As Executive Chef and Partner of FARM Bluffton, Carter works tirelessly to connect the dining experience with the farmer’s market culture. Always cognizant of seasonality and availability of ingredients, Carter crafts ever-evolving menus that speak to the bounty of our region, and pay homage to the many farmers and artisans who inspire him.

Before collaborating on the FARM Bluffton concept, Carter was Executive Chef at the Inn at Palmetto Bluff. Carter joined Palmetto Bluff as Chef de Cuisine in January 2011, assisting with the management of the River House Restaurant, including menu planning and all aspects of production and service. One year later, Brandon took the helm as Executive Chef where he oversaw four restaurants, twice as many menus, and was the grand poobah of the nationally lauded Music to Your Mouth food and wine event, which landed the Bluff on Bon Appetit ’s top ten foodie destination list in 2013. Previously, Carter served as Chef de Partie and Chef de Cuisine at The Ritz-Carlton Naples in South Florida, assisting with the management of three of the hotels restaurants from 2004 to 2008. Carter also served as the Chef de Cuisine of Mumbo Jumbo Bar and Grill from 2000 to 2004.

Carter also loves hanging out with his family, pin up girls, pork, tattoos, quoting rock ballads and late night trips to the taco truck.

www.farmbluffton.com
Follow Brandon Carter on Instagram @FARMBluffton
Ashley Christensen

Ashley Christensen

Poole's Diner • Raleigh, NC

Since making Raleigh her home, Ashley Christensen has sought to foster community through food, philanthropy and the stimulation of the city’s downtown neighborhood.

Ashley began cooking during college, throwing dinner parties for her friends and family. These intimate gatherings helped her recognize her passion for cooking and sharing food, and ultimately led to her first professional cooking job at the age of 21. Upon taking the position, she knew she had found her life’s work.

After working in some of the Triangle’s top kitchens, Ashley opened Poole’s Diner in 2007, which takes its name and décor from the building’s original tenant--one of downtown Raleigh’s first restaurants. The shotgun space offers an evolving chalkboard menu of comfort-food classics, re-imagined through a philosophy of locally grown, seasonal ingredients and French-influenced technique. In 2011, Ashley opened three new ventures, all housed in a corner building once occupied by a Piggly Wiggly. Beasley’s Chicken + Honey is an ode to fried chicken and classic Southern sides; Chuck’s offers burgers and frites with signature updates; and Fox Liquor Bar, housed in the building’s basement, features a menu of more than 50 craft cocktails, as well as beer, wine and bar snacks. When she’s not in the kitchen, Ashley focuses her time on a number of local and regional charities. She is a board member of the Frankie Lemmon foundation and a co-chair of its annual fundraising event, Triangle Wine Experience. She is also an active member of the Southern Foodways Alliance and founded the quarterly event, Stir the Pot, in which she hosts visiting chefs at Poole’s and in her home to raise funds for the SFA’s documentary initiatives. Ashley’s work has gained national attention from such publications as Bon Appétit, Gourmet, The New York Times, Southern Living and Garden & Gun. Ashley was named one of the “Female Chefs of the Next Generation” by Bon Appétit in 2008 and is a three-time James Beard semi-finalist for “Best Chef: Southeast.” She has appeared on Food Network’s popular series Iron Chef America and MSNBC’s Your Business.

Follow Ashley Christensen on Instagram @poolesdiner
Will Costello

Will Costello

Bien Nacido & Solomon Hills Estate Wines • Las Vegas, NV

Will Costello is a Master Sommelier by the American Chapter of the Court of Master Sommeliers. He passed with Distinction the Advanced Certificate of the Wine and Spirits Education Trust. Costello has competed in numerous wine related competitions including the The Court of Master Sommelier’s TOP/Somm, The Chaine de Rotisseurs “Young Somm Competition,” the Ruinart Champagne Challenge and was named one of Wine & Spirits Magazine’s “Top New Sommeliers 2013.” He is an educator for New Zealand Wines and educates at the Society or Wine Educators National Conference yearly. Costello is often included in The Somm Journal, Gourmet, Wine & Spirits Magazine, and Eater National Publications.

Before joining the team at the Thornhill Companies and representing the Estate wines of Bien Nacido Vineyards and Solomon Hill Vineyard, he was the Wine Director at Mandarin Oriental, Las Vegas where he oversaw the entire wine program. This included TWIST by Pierre Gagnaire, the famous chef’s only American outpost. He was the Maître d’ of Addison restaurant at The Grand Del Mar in San Diego, CA from 2006 to 2012.

He is married to Yvette and currently resides in Las Vegas with their 4 dogs. He has climbed some of the highest mountains in the world including Mt. Kilimanjaro, Mt. Denali and Mt. Aconcagua. He is a certified commercial pilot as well.

www.biennacidoestate.com
Follow Will Costello on Instagram @willbot
Chris Dickerson

Chris Dickerson

Chef • Jacksonville, FL

After graduating from Wake Forest University, Chris Dickerson completed the Chef's Apprenticeship program at the Cloister Hotel on Sea Island. He cooked at The Little Nell in Aspen under Chef George Mahaffey and later worked for Nobu Matsuhisa. Dickerson has been invited to cook with many notable chefs and was part of a team who cooked for Paul Bocuse. He is the chef & owner of Corner Taco in Jacksonville; which has been profiled on Alton Brown’s ABRoad Eats and in numerous publications, including The Local Palate

www.cornertaco.com
Follow Chris Dickerson on Instagram @cornertaco
Shawn Dore

Shawn Dore

Sommelier, WSET Certified Educator • ,

Shawn has a down-to-earth, straightforward approach to wine. "My wine philosophy is simple," she says. "Drink what you enjoy. Wine events and education should be pleasurable experiences, designed to educate rather than intimidate." A leading wine educator, Shawn offers consulting, education and expert guidance in the beverage alcohol business through her company Sommelier Services LLC.

Current clients include:
Hentley Farm Wine, Barossa Valley, Australia
Consorzio del Vino Nobile di Montepulciano, US Brand Ambassador
Pennsylvania Academy of Fine Arts

A graduate of the internationally recognized Diploma in Wine & Spirits from the Wine and Spirit Education Trust, UK, Shawn gained Sommelier certification with the Sommelier Guild of Canada. A regular guest speaker at major wine & food conferences and events, including the American Wine Society, Society of Wine Educators, Wine Vision, and Les Dames d’Escoffier, Shawn is also a guest sommelier at major wine events: Wine Spectator’s New York Wine Experience and La Paulée.

In her former role as the National Director of Education & Sales Training for The Charmer Sunbelt Group, Shawn oversaw the development and implementation of wine, spirits, beer education and sales training programs in the 14 markets where The Charmer Sunbelt Group distributes alcohol beverages.Before joining The Charmer Sunbelt Group, Shawn was Director of Wine for the Borgata Hotel, Casino and Spa in Atlantic City, NJ. She managed the day-to-day operations of the Borgata’s multi-million-dollar wine program and helped the resort achieve numerous honors including: Wine Spectator’s Best of Award of Excellence, a Santé Award and Cheers Magazine Best Overall Beverage Program award. Additionally, she spearheaded the inaugural 'Women in Wine' event at the Borgata.

www.shawndore.com
Follow Shawn Dore on Instagram @sdorewine
Drew Dzejak

Drew Dzejak

Executive Chef, Alys Beach • Alys Beach, FL

Chef Drew Dzejak says his inspiration for becoming a chef is the “classic grandmother story.” Growing up in Kissimmee, Florida, Dzejak was always at his grandmother’s side in the kitchen, cooking for family meals and church events. At 15, he was working as an apprentice at Karen Donatelli Cake Designs, baking weddings cakes and developing his first skills as a professional chef. He went on to attend Johnson & Wales in Charleston, South Carolina and graduated with a degree in Culinary Arts.

Upon graduating in 2001, Dzejak applied to work in the kitchen at the Forbes Five Star, AAA Five Diamond Woodlands Inn in Summerville, SC. He was told they were only hiring breakfast cooks, but undeterred, he took the job and was promoted to the dinner team a few months later and worked his way up through the kitchen.

Two years later, Dzejak followed Woodlands Executive Chef Ken Vedrinski to Sienna restaurant on Daniel Island, SC. He was promoted to sous chef and spent three years in the kitchen before packing his bags for Grand Cayman to work for Chef Dean Max at Brassiere for the fall season in 2006. Dzejak then returned to Charleston and became chef de cuisine at the Charleston Place Hotel. In 2008, he left Charleston for New Orleans and was named Executive Chef at the Windsor Court Hotel, where he remained for four years.

After starting a family with his wife Stephanie, Dzejak wanted to return to South Carolina and joined the team at The Inn at Palmetto Bluff, serving as Executive Sous Chef and Club Executive Chef. While at Palmetto Bluff, he was introduced to Food and Beverage Director Jeremy Walton, who would later offer him the role of Executive Chef at Alys Beach, an emerging seaside town in Northwest Florida on Scenic Highway 30A.

At Alys Beach, Dzejak will oversee all food operations for the growing community, including existing restaurants and new concepts. He envisions Alys Beach reaching new heights with its culinary offerings, with each offering a sense of place and providing residents and guests with lifelong memories.

When he’s away from the kitchen, Dzejak enjoys cooking at home with Stephanie and their two kids Aurora and John, gardening, and playing with his classic cars – a 1965 VW bug and a 1978 Trans Am.

www.alysbeach.com
Follow Drew Dzejak on Instagram @chefdrewdzejak
Desmond Echavarrie

Desmond Echavarrie

Scale Wine Group • Napa, CA

By the time Des Echavarrie was 30, he’d accomplished more than many sommeliers achieve in a lifetime of service. He won the Chaine des Rotisseurs Best Young Sommelier U.S. competition in 2004 at age 22 and the U.S. Top New Somm competition in 2011. In 2012, after nearly nine years of study and exams, Des became the 197th person to earn the title of Master Sommelier. Des’s love for wine began after college while working at The Phoenician Resort in Scottsdale. He secured an apprenticeship under Greg Tresner, MS and knew before he was old enough to legally drink that he would dedicate his life to learning about and sharing great wine. During his career as a sommelier he earned coveted spots on the wine teams of legendary restaurants. In 2011, he took a position at The French Laundry and passed the MS exam the following year. After a year spent as senior wine advisor for rare wine merchant Soutirage, Des was ready to work on the producer side of the equation and joined Realm Cellars as Director of Sales in 2014. Successfully managing both wholesale and direct sales at Realm for several years gave Des the experience and confidence to embark on his own entrepreneurial endeavor. He launched Scale Wine Group in August of 2016. With a mission to help small dynamic wineries elevate their brand through wholesale strategy Scale Wine Group now represents twelve wine producers from Northern California.

www.scalewine.com
Follow Desmond Echavarrie on Instagram @desiechavarrie
John T. Edge

John T. Edge

Director of Southern Foodways Alliance • Oxford, MS

John T. Edge writes a monthly column, “United Tastes,” for the New York Times. He is a contributing editor at Garden & Gun. He is a longtime columnist for the Oxford American. He was a contributing editor at Gourmet.

His work for Saveur and other magazines has been featured in seven editions of the Best Food Writing compilation. He has been nominated for five James Beard Foundation Awards, including two M.F.K. Fisher Distinguished Writing Awards. In 2009, he was inducted into Beard's Who's Who of Food & Beverage in America.

Edge holds a master’s degree in Southern Studies from the University of Mississippi. He is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents and celebrates the diverse food cultures of the American South. The SFA has completed more than 450 oral histories and 20 films, focusing on the likes of fried chicken cooks, row crop farmers, oystermen, and bartenders.

He has a number of books to his credit, including the James Beard Award-nominated cookbook, A Gracious Plenty: Recipes and Recollections from the American South.

Edge has served as culinary curator for the weekend edition of NPR’s All Things Considered, and he has been featured on dozens of television shows, from CBS Sunday Morning to Iron Chef.

He lives in Oxford, Mississippi, with his son, Jess, and his wife, Blair Hobbs, teacher, and painter.

www.southernfoodways.org
Follow John T. Edge on Instagram @johntedge
Kenny Gilbert

Kenny Gilbert

Gilbert’s Underground Kitchen, Gilbert’s Social • Fernandina Beach, FL

Cooking since he could barely reach the kitchen counter at age three, Chef Kenny Gilbert is best known for his appearance on "Top Chef" Season seven, where he displayed big personality and instantly become one of the most likable cheftestants to date.

Born and raised in suburban Cleveland, Kenny’s curiosity for the kitchen started young. His mom noticed how captivated her son was when she cooked or entertained and so in an effort to harness it, began teaching him the basics. Kenny’s father, an avid BBQ man, schooled him in the ways of the grill, including homemade sauces and rubs, presenting him with his very own small Weber at the age of seven. By age 11 Kenny was cooking the entire Thanksgiving dinner solo, and in high school, was cooking for his entire swim team, before and after practice and meets on a portable electric double burner in the locker room. Cooking had been in Kenny’s blood from day one and so, while still in high school, he enrolled in a local vocational culinary program.

After high school, Kenny attended The Pennsylvania Culinary Institute where he received a degree in Culinary Arts. Upon graduation, Kenny relocated to Jacksonville, FL, where he joined The Ritz-Carlton Hotel Company as an apprentice in the garde manger kitchen of their Amelia Island property. Kenny worked his way up to Chef de Cuisine at the age of 23 at the Ritz, helping to consistently secure the AAA Five Diamond Award for the property throughout his tenure there.

After a two year stint in Naples, FL, opening Caxambas, a members-only fine dining establishment in the Fiddler’s Creek development, Kenny landed in Sea Island, Georgia where he served as Executive Chef, overseeing all four dining concepts at The Lodge Sea Island Golf Resort. During his tenure at The Lodge, Kenny had the opportunity to cook for the G8 summit while President Bush was in office. After Sea Island, Kenny returned to the Ritz-Carlton family, taking the position of Executive Chef at their Jupiter, FL location. It was then onto Telluride, Colorado, where he led the culinary team at The Inn at Lost Creek, one of Conde Nast’s Top 40 Resorts in the US – Kenny would then join the opening team for the new luxury boutique hotel, Capella, under West Paces Hotel Group.

While working in Colorado, Kenny learned of the open casting call for Bravo’s "Top Chef" season seven. He auditioned and made the cut. While he didn’t take home the winning title in DC, he did well in the competition and impressed the judges with his skills and finesse.

After "Top Chef," Kenny landed back in Jacksonville, FL, where he designed and opened Caribbean-inspired Nippers Beach Grill. Within one year of opening, Folio Magazine awarded Kenny Chef of the Year, and Nippers, Best Caribbean Restaurant. Next up, Kenny made his way to Miami where he served as Corporate Chef for 50 Eggs Restaurant Group and was responsible for organizing and designing the future kitchens and infrastructure for James Beard recognized concepts like Yardbird, Khong River House and Swine. After Miami, Kenny headed back to the turquoise water and sandy beaches of the Caribbean, working as the Executive Chef at Bajan Blue at Sandy Lane Resort in Barbados (the famous internationally themed restaurant grosses over $10 million in sales annually).

In 2014, Kenny headed north to Edison, NJ where he served as the Executive Chef of Plainfield Country Club, an elite golf facility that hosts the annual Barclay’s Golf Tournament. He has now settled back in Jacksonville where he opened Gilbert’s Underground Kitchen with his wife Anna, about a year and a half ago. UK serves seasonal deep southern cuisine and is located in Fernandina Beach, FL. This Fall, Kenny and Anna opened their second restaurant, Gilbert’s Social, this time in Jacksonville proper, serving seasonal and creative modern Southern fare with international influences.

Kenny is also a consultant for Micfood, an international company based out of Miami that produces organic tropical packaged goods like Plantains and Yuca, while also lending his expertise to the menu at Boston neighborhood restaurant, Tempo American Bistro./p>

Over the years, Kenny has developed a passion for herbs and spices, and has paired that passion with his culinary prowess to create Chef Kenny’s Spice Blends, a line of spice blends with equally big personality. The product line, which includes Jerk Spice, Raging Cajun and Cinnamon Coffee Rub, is used by luxury hotel brands including The Lodge at Sea Island Company and the Omni Amelia Island Hotel and Resort. The line of spice blends is also available for purchase at www.chefkennygilbert.com, or at Gilbert’s Underground Kitchen.

Throughout his career, Kenny has traveled the world, staging in some of the top restaurants in Japan, Spain, France and the Caribbean. He has cooked at the James Beard House, participated in wine & food festivals around the country, cooked for the Sports Illustrated Super Bowl party and appeared on the "Today Show," Jacksonville’s FOX 30 and in the LA Times. Kenny has also recently penned his first book titled, A Chef’s Journal. He has cooked for the likes of Oprah Winfrey, Gayle King, Stedman Graham, Samuel L. Jackson and A.J Calloway, just to name a few. Kenny has competed on and won Food Network’s "Cutthroat Kitchen," and beat Chef Bobby Flay at his own game on "Beat Bobby Flay."

With over 20 years of professional experience in the food & beverage industry, Kenny has run just about every area of Food & Beverage Divisions at the AAA Five Diamond and Mobile Five Star levels. His passion for fine dining is complemented by his vast experience across the entire spectrum of the culinary industry. From banquets to pastries, club and restaurant design to bar and lounge concepts, Kenny’s innovative and creative approach to the restaurant and hospitality industries is unmatched.

www.chefkennygilbert.com
Follow Kenny Gilbert on Instagram @chefkennyg
Steven Greene

Steven Greene

Executive Chef • The Umstead Hotel and Spa • Cary, NC

Steven Devereaux Greene is executive chef of The Umstead Hotel and Spa, a Cary, North Carolina hotel lauded for its progressive American regional cuisine. He is responsible for all food and beverage operations, including Herons restaurant, The Bar & Lounge, and catering. Greene’s passion for using ingredients and products from the rich Piedmont region to drive beautifully refined culinary experiences is evident daily in The Umstead’s award-winning dining program. In 2016, esteemed restaurant critic John Mariani noted, "Herons matches everything else of quality at The Umstead but stands as a culinary beacon in the entire region, a restaurant of great generosity and elegant proof of fine dining's enduring pleasures."

One of the country’s youngest executive chefs to helm the kitchen of a Forbes Five Star or AAA Five Diamond establishment, Greene is presently a semifinalist for the James Beard Foundation’s 2016 "Best Chef: Southeast" award, one of the most sought-after accolades in the industry. Greene’s tenure with The Umstead began in 2009. During his post as chef de cuisine, Greene guided Herons to its first Forbes Five Star rating. In 2012, Greene departed to hone his skills as executive chef of Cary’s AN New World Cuisine (ăn), a restaurant that shares ownership with The Umstead. Under Greene’s direction ăn received Five Stars from The News & Observer and was named among "the Triangle’s crème de la crème." Greene returned to manage The Umstead’s culinary operations in 2014, and continues to provide creative leadership to ăn as its culinary director.

His background includes work in some of the country’s most celebrated kitchens. After serving as chef de cuisine at the handsomely awarded Dining Room at Woodlands Resort and Inn, in Summerville, South Carolina, Greene was inspired to open his namesake restaurant, Devereaux’s, which quickly became a mainstay in Greenville, South Carolina. Devereaux’s would ultimately join the prestigious ranks of the Table 301 Restaurant Group to make way for Greene’s first post with The Umstead. Named a "Rising Star" by Restaurant Hospitality in 2008, Greene has twice cooked at the prestigious James Beard House in New York, representing Herons in 2011 and Devereaux’s in 2007.

Greene is the consummate Southern gentleman and hails from Ninety Six, South Carolina. He lives in Morrisville, North Carolina with his wife, and beyond family and food, his next great passion is guitar, which he has played for over 25 years.

www.theumstead.com
Follow Steven Greene on Instagram @theumstead
Kay Heritage

Kay Heritage

Owner • Big Bon Pizza • Savannah, GA

We believe good things happen around good food.That’s why Kay and Sunju, two Southern sisters from a different kind of South (Korea) started Big Bon Pizza: to bring the magic that happens around their dinner table to you.

Infusing classic Italian flavors with a Korean flair, we handcraft delicious pizzas from a wood fire oven on wheels. Let’s get back to slow food, fast friendship, and long-lasting community, one warm slice at a time.

www.bigbonpizza.com
Follow Kay Heritage on Instagram @bigbonpizza
Linton Hopkins

Linton Hopkins

Chef • Restaurant Eugene, Holeman and Finch Public House, H&F Bottle Shop, H&F Burger, The Café at Linton’s, Hop’s Chicken and Eugene Kitchen • Atlanta, GA

An internationally acclaimed chef-owner and Atlanta native known for celebrating local produce and community-driven cuisine, Linton Hopkins delivers radical and meaningful experiences inside and outside of his remarkable selection of dining destinations. Hopkins exhibits deep Atlanta roots, and, along with his father and sister, graduated from Westminster and was an alpha-omega student, following his grandmother’s enrollment at North Avenue Presbyterian (NAPS), a girls’ school later reorganized into Westminster. A graduate from Emory University and the Culinary Institute of America, Hopkins opened flagship Restaurant Eugene in 2004 with his wife, co-founder and co-CEO of Resurgens Hospitality Group Gina Hopkins. The duo proceeded to open Holeman and Finch Public House in 2008, followed by H&F Bottle Shop in 2011, H&F Burger at both Ponce City Market and Turner Field, Hop’s Chicken and soon to open C. Ellet’s, an upscale, classic American concept in new Battery Park. Hopkins was named the James Beard Foundation’s Best Chef Southeast and champion of Iron Chef: Atlanta, moving on to take the silver medal on the famed Iron Chef: America after facing Japanese great Masaharu Morimoto.

Hopkins and wife Gina are true stewards to the Atlanta community. The two co-founded the Peachtree Road Farmers Market, and began working hand-in-hand with Delta Airlines in 2013, building the premier locally sourced, seasonal menu in aviation history and now provide the cuisine served on all international Delta flights. Additionally, Hopkins continues a treasured partnership with the Atlanta Botanical Garden, serving as consulting chef with each of the Garden’s culinary programs.

The Atlanta Braves are also a valued partner of the Hopkins’ team, with H&F Burger relocating to SunTrust Park, in addition to C. Ellet’s debuting outside the stadium, in support of the organization. A new concept for Hopkins, the steakhouse will open its doors in Battery Park in summer 2017, along with the SunTrust Park locations of H&F Burger open in time for Braves opening day.

Linton and Gina, along with their son and daughter, share a passion for cooking at home and surrounded by family. They are committed to and involved in the ongoing good-food movement, with endless support of the community and dedicated efforts to making Atlanta a better place for food and experiences. Linton has served as President of the Southern Foodways Alliance and partnered with Michelle Obama to celebrate the First Lady’s Chef’s Move to Schools Initiative, and the Hopkins work closely with environmental organization Captain Planet Foundation. Linton insists that making mayonnaise from scratch, and teaching others to do the same, can change the world.

www.restauranteugene.com
Follow Linton Hopkins on Instagram @chefhopkins
Lee & Cristina Hudson

Lee & Cristina Hudson

Hudson Ranch, Vineyards & Wines • Napa Valley, CA

Hudson is a Ranch and Vineyard located in Napa Valley tends to mean different things to different people. For some Hudson is related to the picturesque landscape. For others, it describes our enigmatic energy. For us, it is a place, a feeling, and an idea. Hudson is the sense of possibility and enthusiasm with which we start every day. It is the passion and dedication we have for everything we do. Above all, it is a commitment to hard work, growing the highest quality products made with the highest level of intent.

In 1981, Lee Hudson, a native Texan, purchased the Carneros region property and began planting grapes. Working with his wife, Cristina SP Hudson, formerly of Chez Panisse and also a native Texan, they continue to diversify the property.

Ten white grape varietals and seven red grape varietals are grown at Hudson Vineyards. Ever since we planted our first block of grapes in 1981, we ensure that every grape grown on the property exhibits the exceptional quality and highly distinct characteristics produced by the soils and climes of the Carneros appellation of Napa Valley. With more than 200-acres planted, we sell fruit to 27 highly regarded wineries throughout Napa and Sonoma counties. Our deep understanding of the intricate combinations of soil, climate, rootstock, clone, and scion, combined with our management of each vineyard block, allows us to grow high quality grapes, which produce premium wines with an intense varietal distinctiveness found only at Hudson Vineyards.

In addition, to being wine growers and wine makers they grow very large record breaking pumpkins, fruits and vegetables and raise Berkshire heritage pigs, lambs, eggs, and produce olive oil and vinegar. All available to restaurants, direct to consumer and at Hudson Greens & Goods located in the Oxbow Market in Napa.

They employ a wonderful year around staff many whom have been with HUDSON since the early years. Committed to maintaining a productive, conscientious place to work where employees receive health benefits and housing is a priority.

www.hudsonranch.com
Follow Lee & Cristina Hudson on Instagram @hudsonnapvalley
Matt Jording

Matt Jording

Owner & Executive Chef • The Sage Room • Hilton Head, SC

Matt Jording, executive chef and owner of Sage Room, was born in Omaha, NE, and grew up in Fairfax, VA. Matt is a self-taught chef who began traveling early on to define his own way of cooking. Matt moved to Hilton Head in 1995 and worked at local restaurants until he opened Sage Room in March of 2002. He built his kitchen in the middle of the restaurant with a ten seat chef’s counter surrounding it. Matt’s intention was to give his customers a one-on-one dining experience. It worked! The chef's counter has proven to be the most popular and memorable place in the restaurant. From prep to plate, everything is done in this extremely open kitchen for all to see.

www.thesageroom.com
Emmaunuel Kemiji

Emmaunuel Kemiji

Miura Vineyards • Napa, CA

Born in the United States and raised in Spain and England of Greek Cypriot and Spanish parents, Kemiji is a graduate of the University of California at Davis. In addition to his Economics and Spanish Literature degrees, he studied Viticulture and Oenology, expanding his interest in wine.

Kemiji acted as Ritz-Carlton Director of Wine & Spirits from 1988 to 1999, first at Laguna Niguel and then at the renowned Dining Room in San Francisco. In 1989 Kemiji became the twelfth American to pass the Master Sommelier exam in London, England and one of the very few to pass on his first attempt. In the same year, he received the “Sommelier of the Year” award by the California Restaurant Writers Association. Kemiji was also chosen “Wine Director of the Year” in the Critic’s Choice Awards, and was honored in the August 1999 issue of San Francisco Magazine.

Seeking further challenges led Kemiji to form Miura Vineyards in 1995. Soon to follow were several projects in Spain – Arrels in 2003 and Clos Pissarra in 2005. He thus became the first sommelier to establish a commercial winery in the United States. The San Francisco Chronicle named Kemiji as one of the “10 Winemakers to Watch for 2000.” In 2006, Kemiji received the Wine Industry Achievement Award from the Anti-Defamation League for exemplary commitment to community and charity. In the past he has also been a wine judge at the Los Angeles County Fair and the San Francisco International Wine Competition.

www.miuravineyards.com
Tor Kenward

Tor Kenward

Kenward Family Wines • Napa, CA

2017 will mark my 41st year as a Napa Valley Vintner. My first 27 years were with Beringer Vineyards helping build a wine company known to collectors for its Reserve and single vineyard Cabernet Sauvignons and Chardonnays. I retired in 2001, and with my wife Susan started our dream: TOR Kenward Family Wines. Our plan was simple. Our wines would come from only the best blocks in great vineyard sites I knew and revered. All our wines are handmade in every sense and in very small quantities.

My first three decades in the Napa Valley laid the foundation. I had extraordinary mentors all willing to openly share their knowledge and passion. Robert Mondavi, André Tchelistcheff, Warren Winiarski, Ed Sbragia, Maynard Amerine and many others encouraged me to learn and experiment. We tasted together and exchanged information. Beringer also sent me to travel and walk Europe’s most renowned vineyards, talk and taste with other winemakers, taste more, kick the dirt where world class wines are grown and listen.

Our winemaking is driven by what I heard and learned making small experimental lots of wine at Beringer for 25 of those years. Great vineyards deserve respect, and experience has taught me that in winemaking, less is more. The secret is to stay out of the way, not to manipulate, but preserve a place in time. Learn what makes a vineyard shine brighter than its peers; capture it in a bottle. To do this, grapes are hand-sorted in the vineyard and winery. Fermentations are based on natural indigenous yeasts. Wines are gently aged in small French oak cooperage, unfiltered, unfined to bottle. Our master plan has remained simple like our label, and is based on the very best ingredients and experience.

www.torwines.com
Anthony Lamas

Anthony Lamas

Chef/Owner • Seviche • Lousiville, KY

Anthony Lamas is a three-time James Beard semifinalist who is renowned for his unique modern Latin cuisine. As the Chef and owner of Seviche, a Latin Restaurant in Louisville, Kentucky he has earned praise from critics that include Esquire food correspondent John Mariani, who said, “If you have time for one meal in Louisville, make it Seviche.” Chef Lamas applies the bold flavor and spice of his heritage to seasonal ingredients sourced from local farmers to create a new perspective on Southern cuisine. USA Today has highlighted Seviche as one of “ten great places for Latin flavor and flair,” and Latina.com named Lamas a “leader of the Latin food revolution.” A Monterey Bay Aquarium Seafood Ambassador honoree, Lamas supports awareness of eco-friendly fishing practices and proudly serves only sustainable seafood.

www.sevicherestaurant.com
Follow Anthony Lamas on Instagram @anthony_lamas
Raymond Lammers

Raymond Lammers

Executive Sous Chef • Montage Palmetto Bluff • Bluffton, SC

Raymond Lammers is Executive Sous Chef at Montage Palmetto Bluff in Bluffton, South Carolina. With nearly three decades of culinary experience with a high concentration in pastry, Lammers oversees all day to day resort culinary operations including River House and Buffalo’s, as well as in-room dining, private dining and on-property culinary events. Also integral to his role is overseeing management and staff training.

Lammers joined Montage Palmetto Bluff in 2015 following five years at Montage Deer Valley where, as opening Executive Pastry Chef, he assisted the resort’s Executive Chef in implementing and overseeing key culinary operations. He joined Montage from Stein Eriksen Lodge, a Five-Star/Five-Diamond resort in Park City, Utah, where as Executive Pastry Chef for close to a decade he created menus, recipe books, showpieces and art carvings and oversaw the chocolate program.

Lammers previously was the Pastry Chef for cruise liners Seabourn Goddess I and II; Chef de Partie in the pastry shop of Amstel InterContinental Hotel Amsterdam, whose gourmet restaurant La Rive had two Michelin Stars; and opening Pastry Cook at Salon de Thé Van Straaten, a subsidiary of highly rated Patisserie Van Straaten in Amsterdam. The Salon was the last of several pasty shops to engage Lammers’ talent over the first decade of his career.

In 2005, Lammers was on the Silver Award-winning team at the Amoretti National Pastry Team Championship held at J.W. Marriott Desert Ridge Resort and Spa in Phoenix. In 2009, he was honored as one of the country’s Top 10 Pastry Artisans by Dessert Professional magazine.

A native of the Netherlands, Lammers earned diplomas in pastry from De Berkhoff School for Food and Beverage Professionals and College for Food and Beverage Professions, both in Amsterdam. He has continued to develop his craft with professional courses over the years. During downtime away from the pastry kitchen, Lammers enjoys traveling, scuba diving, engaging in home improvement and pursuing personal development.

www.montagehotels.com/palmettobluff/
Follow Raymond Lammers on Instagram @montagepalmettobluff
Jeremiah Langhorne

Jeremiah Langhorne

Chef/Partner • The Dabney • Washington, D.C.

Jeremiah Langhorne is the chef and partner in The Dabney, located at 122 Blagden Alley NW in the Washington, D.C.’s Shaw neighborhood. Langhorne returned to his mid-Atlantic roots in this new restaurant venture after five years at McCrady’s restaurant in Charleston, South Carolina, where he worked as chef de cuisine under Executive Chef Sean Brock. He will focus on modern American food with strong regional and historic influences and incorporate his interests in foraging, charcuterie and farming.

While at McCrady’s, Langhorne oversaw day-to-day operations at and managed a staff of over 20 employees. He worked daily with Brock and local farmers and purveyors to craft each night’s menu out of the freshest and finest products. Langhorne’s first foray into the restaurant world was at a small Italian restaurant in his hometown of Charlottesville, VA. Watching the restaurant’s kitchen staff work on a new dish – a creative and spontaneous process – inspired Langhorne to seek out further learning opportunities. He began with an externship at the acclaimed OXO restaurant in Charlottesville, where he learned under the classically trained English Chef John Haywood and soon became a part of the kitchen staff. By the time he left, Langhorne was executive sous chef.

Langhorne came to the Southeast to stage at McCrady’s in 2009. After completing a two-month stage at Noma in Copenhagen, Denmark, Langhorne returned to McCrady’s to take over as sous chef. He was promoted to chef de cuisine in spring 2011.

Notable recognitions for Langhorne include being named as a member of the inaugural Eater Young Guns class in 2012, being chosen as one of the “Top 5 Rising Chefs in the US” in 2012 by Gayot and being featured in the “New + Notable” class at the 2013 Charleston Wine + Food Festival. The Dabney was also a semi-finalist for the 2016 James Beard Foundation Award for Best New Restaurant.

www.thedabney.com
Follow Jeremiah Langhorne on Instagram @jjlthedabney
Randy Lewis

Randy Lewis

Lewis Cellars • Napa, CA

Randy Lewis, an Atlanta native, had his first exposure to wine as a student at San Jose State University in the late 1960’s and later as a driver on the European racing circuit. There he found wine to be an important ingredient in the everyday Europeans’ uplifted life style.

For 23 years, Randy was a professional race car driver. As a rookie Formula Three driver in Europe, he quickly turned heads and began winning races. Randy returned to the States to compete in Formula 5000, Can Am, and finally Indy Cars from 1983 to 1991. This included running in five Indy 500’s. He qualified on the 4th row three times with a best finish of 13th.

In the late 1980’s Randy became friends with one of software giant Oracle’s founders, Bob Miner. Miner eventually purchased acreage in Oakville and along with Lewis, began producing wines as Oakville Ranch Vineyards. While Miner owned the land and vines, Randy Lewis made the wines with help from Joe Cafaro. In 1994 after Miner became ill, Randy and his wife Debbie set off on their own and the fledgling Lewis Cellars became a reality.

Wine has always been Randy’s second love after racing and he feels fortunate to be making a living doing what he loves.

www.lewiscellars.com
Follow Randy Lewis on Instagram @lewiscellars
Andre Mack

Andre Mack

Mouton Noir Wines • Napa, CA

Despite having a successful career with Citicorp Investment Services, Mack decided to leave his "desk job" to pursue his passion for wine. While working as a sommelier in San Antonio, Mack discovered the joys of introducing guests to the little known vineyards that first attracted him to the business and "the instant gratification of a guest’s reaction."

While still in Texas, Mack was awarded the prestigious title of Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs. This recognition led to a job as sommelier at Thomas Keller’s world-renowned French Laundry in Yountville, California. Mack went on to accept the position of Head Sommelier at Keller’s equally famed Per Se in New York City, where he managed a 1800-selection award-winning wine list and consulted regularly with Chef Keller on menu and pairing development. Winemaking had always been a dream of his and came to fruition in 2007 when he founded Mouton Noir Wines. Throughout his career, Mack has forged special relationships with star growers and winemakers from Oregon and it is with this luminary group that he is currently making his most exciting wines. Mouton Noir wines are served at the best restaurants across the United States. He recently began curating wines for Club W, a wine club for a new generation of drinkers, to continue his mission of making wine more accessible.

Based on the success of his own wine labels, in 2011 Mack established Get Fraîche Cru, a boutique graphic design firm, for which he serves as creative director. He was worked with clients such as Joel Gott, Palm Bay Imports, and Charles & Charles. Most recently, Mack authored and designed Small Thyme Cooks, the world’s first culinary coloring and activity book.

Mack has been married since 2008 to author Phoebe Damrosch, whose New York Times notable book, Service Included: Four-Star Secrets of an Eavesdropping Waiter, detailed their courtship and collaboration in opening Per Se restaurant.

Mack has been featured in major publication such as Food and Wine, Wine and Spirits Magazine, New York Times, The Huffington Post, and The Wall Street Journal. Mr. Mack has been recognized for his outstanding contributions to business. He was honored in 2007 with The Network Journal’s 40-Under-Forty Achievement Award. Mack is an ardent wine educator who has been invited to host seminars as well as lead panel discussions at several of the country’s most prestigious food and wine gatherings including Aspen Food and Wine and Newport Mansions Wine and Food Festival.

www.moutonnoirwines.com
Follow Andre Mack on Instagram @youknowmouton
Ryan McCarthy

Ryan McCarthy

Chef/Owner • Downtown Delit & Catering • Bluffton, SC

Downtown Catering Company is an award-winning catering service that has been servicing Hilton Head Island, Bluffton, Beaufort and Charleston, South Carolina, as well as Savannah and Augusta, Georgia for over 10 years.

Husband and wife team, Ryan and Leah McCarthy (he’s the chef, she’s the planner) have a large staff of dedicated professionals to tend to your every event need. We cater for Events, Weddings, Parties, Private Chef Services, Corporate Events and Golf Tournament Catering.

We also have been local owners/operators of The Downtown Deli for the past 12 years. We provide the residents and visitors to Historic Bluffton with the freshest, most delicious food imaginable. That is why we have been voted “Best Deli” “Best Lunch” and “Best Sandwiches” each year since 2003!

Ryan McCarthy attended Paul Smith’s University, NY for culinary arts and relocated to Hilton Head from Vernon Center, NY, in 1998 where he worked as Sous Chef for Colleton River Plantation. Ryan has been working in food and beverage since 1995. He has three children, ages 11, 9 and 2, and is passionate and dedicated to high quality food and service.

www.downtowncateringcompany.com
David & Matt McCarus

David & Matt McCarus

McCarus Beverage Company • Charleston, SC

Beginning in 2013, the McCarus Beverage Company has slowly grown focusing on representing a cohesive family of producers both domestic and international. The McCarus Beverage Company imports and distributes wines from California, France, Spain, and Italy’s rising star producers each of whom share a strong respect for terroir; focused on natural, organic or biodynamic practices in their vineyards. With each producer adding their own personality to the McCarus Beverage Company family they all have one characteristic in common, they produce beautifully balanced and precise wines of place. "To say the least, we are simply honored to work with each of our producers and to have the opportunity of introducing South Carolina to some of the world’s greatest wines and winemakers. For us, this is the ultimate gift."

www.mccarusbeverage.com
Follow David & Matt McCarus on Instagram @mccarusbeverage
Rob McDaniel

Rob McDaniel

SpringHouse • Lake Martin, AL

Rob McDaniel is general manager and executive chef at SpringHouse restaurant at Russell Crossroads on Lake Martin in Alabama. He is passionate about his grandmothers’ cooking, supporting local farmers and preserving southern cooking methods. Rob practices his incomparable skills and knowledge of Southern traditional cooking and presents exceptional products from local producers in a modern way.

After graduating from Auburn University in 2002 with a bachelor’s degree in hotel and restaurant management, Rob headed north to Montpelier, Vermont where he studied at the New England Culinary Institute. During his time at NECI, Rob began to appreciate sustainable living and cooking, supporting local and organic farmers and the importance of using local resources. Before leaving NECI, Rob moved to Grayton Beach, Florida where he worked for chef Johnny Earles at Criolla’s. Upon graduating from NECI in 2004, Rob moved back to the South, where he worked as sous chef for Chris and Idie Hastings at their Birmingham-based restaurant, Hot and Hot Fish Club. Using the skills he learned at NECI, combined with the Hot and Hot style, he began to realize that southern food and sustainability are intricately tied.

In 2007, Rob left the Hastings to continue his culinary path as a chef with Jim ‘N Nick’s BBQ. During his time at Jim ‘N Nick’s, Rob began to appreciate the culture behind southern cooking and its methods. Two years later, Rob got the opportunity that he had been looking for when Russell Lands On Lake Martin offered Rob the executive chef position at SpringHouse restaurant in Russell Crossroads on Lake Martin. SpringHouse, opened in 2009, has allowed Rob to express his love for sustainable southern food and the preservation of its methods. Food has a story, and Rob loves telling that story equally to cooking it.

Rob creates masterful menus daily to highlight the best possible products available featuring meat and produce of the place, and of the time – literally a snapshot of a day in a season. Some of the signature dishes include SpringHouse Shrimp and Grits; SpringHouse Pimento Cheese stuffed Peppadew peppers; Crayfish Pirlou with Carolina Gold rice, house smoked bacon, asparagus and local corn; Cornmeal-Fried Soft Shell Crab, house-cured bacon, baby lettuces, heirloom tomatoes, and basil aioli on toasted brioche; Fresh from the garden Southern Vegetable Plate with chow-chow and buttermilk biscuits; Gulf Red Snapper roasted in a wood oven with baby carrots, sweet peas, fennel, fresh herbs and lemon oil; Slow-Braised Rabbit with baby vegetables and homemade dumplings; and Chilton County Peach and Tomato Crustada with homemade basil ice cream.

McDaniel is an active participant in charity events such as Chefs To The Rescue -- Alabama Tornado Relief event and has been a guest chef at many other culinary events. As a member of the national Slow Food USA, Rob wanted to create a strong sense of community and educate those in the area about sustainable living through a local chapter. In 2010, he started the Slow Food Crossroads local chapter where he is the active president with 26 members. He is also a member of Crossroads Gardeners Club which meets monthly, has a guest speaker and the members discuss gardening. In 2011, a community garden took shape at Russell Crossroads — The Garden at Crossroads — with Rob at the helm. The first phase of the garden includes fruit trees, the fruit of which will find its way to a menu at SpringHouse. There is also a raised bed program for local residents with 18 beds and a waiting list for more. Through the garden, SpringHouse hopes to create a sense of ownership for people in the Crossroads community. All of the food grown in the beds belongs to the owners of the beds. Rob’s passion for the Garden is reflective of his childhood memories of a family garden and the way food tastes when a vegetable is picked straight from the garden.

Rob McDaniel and SpringHouse have been featured in publications such as Mother Nature Network where Rob was selected as a Reader’s Choice chef for 40 Chefs Under 40 - Forty rising culinary stars, all working to make great sustenance more sustainable, Alabama Magazine, Birmingham Homes & Garden, B-Metro, Garden & Gun, Lake Martin Living, Lake Magazine, and East Alabama Living.

www.springhouseatcrossroads.com
Follow Rob McDaniel on Instagram @springhouseal
Kevin Ryan & Meredith Sutton

Kevin Ryan & Meredith Sutton

Service Brewing Co. • Savannah, GA

Service Brewing was seeded by passion, literally: It all began on Valentine’s Day, when Kevin Ryan received a gift from his fiancé, Meredith Sutton. An artist constantly seeking to imbue life with inspiration, Meredith had asked Kevin what interests he had outside of cycling, and finely-crafted beer topped the list. Instead of his favorite six-pack, however, she bought him home brewing supplies. After an obsessive practice period, Kevin's tasty brews found their way into the glasses of friends and family.

The West Point graduate and former Army commander had also been seeking something more from his career, and in 2014 the couple launched Service Brewing with the help of almost two dozen investors--most of them Army, Navy and Marine Corps veterans. Kevin leads the company, continuing to develop recipes and research the craft. Meredith, a SCAD graduate, designed the stunning Savannah tasting room based off of the stories Kevin told about his military experience and has creatively built the brand to pay homage to American military history.

With the help of an eager and thirsty community, they have helped raise over $50,000 for local, regional and national organizations that assist our veterans and first responders.

Partners in life and in business, Kevin and Meredith remain passionate about brewing great beer and honoring those who serve and community.

www.servicebrewing.com
Follow Kevin Ryan & Meredith Sutton on Instagram @servicebrewing
Sara Camp Milam

Sara Camp Milam

Managing Editor • Southern Foodways Alliance • Oxford, MS

Sara Camp Milam is the managing editor for the Southern Foodways Alliance. She has a B.A. in Spanish from Princeton University and an M.A. in folklore from UNC-Chapel Hill. She began editing Gravy quarterly in 2010 and joined the staff full-time in 2012. As managing editor, Sara Camp oversees the production of Gravy quarterly and Gravy podcast, which won the James Beard Foundation Award for Publication of the Year in 2015 and Best Podcast in 2016. Southern Living magazine named her as one of 50 innovators changing the South in 2016.

Before finding her way to SFA World Headquarters, Sara Camp was an associate editor at The Oxford American magazine. A native of Raleigh, North Carolina, she lives in Oxford, Mississippi, with her husband and daughter.

www.southernfoodways.org
Follow Sara Camp Milam on Instagram @saracampmilam
Orchid Paulmeier

Orchid Paulmeier

Chef/Owner • One Hot Mama's • Hilton Head, SC

Owning a restaurant was always part of “Mama” Orchid Paulmeier’s American Dream. “Growing up in a Filipino family in Chicago, I learned the joy of big family dinners with lots of traditional Filipino dishes as well as the fundamentals of home cooking and using what you have in the kitchen,” she said.

She started her culinary career as an ice cream scooper in high school. Intent on learning more about the restaurant business, Orchid accepted an internship on Hilton Head Island in 1994, and decided this is where she wanted to live. So along with her high-school-sweetheart husband, Mike, Orchid settled in the Lowcountry and began digging in to the deep, colorful cooking traditions of this region. Just days before her 30th birthday in 2003, Orchid opened One Hot Mama’ s as part of the SERG Group which owns a number of area restaurants, designing the menu and creating all the signature sauces herself. “I blended Southern favorites like collards, cornbread and slow-cooked barbecue, with my own family recipes,” she said, describing the cuisine as “comfort food with a kick.”

Orchid became familiar to millions of people throughout the country when she auditioned for and won a slot on Food Network Star, Season 7. The series took 15 chefs and put them in what has become a familiar reality TV showdown. While she didn’t take home the grand prize, her culinary creations were praised by the judges and she was consistently one of the leaders in the fan vote. But that little taste of the spotlight hasn’t change Orchid’s priorities: Family, friends and food. (Because nothing tastes better than that.)

www.onehotmamas.com
Follow Orchid Paulmeier on Instagram @mamaorchid
Alex Raij

Alex Raij

Chef • New York, NY

Alex Raij is half the husband and wife team behind Txikito, New York’s only Basque restaurant, El Quinto Pino, its most authentic tapas bar, Michelin-starred La Vara, which explores Jewish and Moorish influence on Spanish cuisine, and Tekoá an all-day café that is open for anything. Alex recently published her first cookbook, The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito.

www.txikitonyc.com
Follow Alex Raij on Instagram @alexraij
Joe and MariElena Raya

Joe and MariElena Raya

Bittermilk • Charleston, SC

MariElena grew up with cooking in her genes. Her father Robert owned and operated one of the city’s most popular restaurant institutions—Robert’s of Charleston, where she worked her way up from washing dishes. She and Joe met while attending the Culinary Institute of America in Hyde Park, NY. After culinary school, together they traveled and worked in Palm Beach, Boca Raton and then back to Charleston where they managed Robert’s for more than five years.

In 2010, the Rayas opened The Gin Joint, a Charleston cocktail bar, to spread the love of pre-prohibition cocktails and fine hand crafted spirits with Charleston and beyond. Joe developed the beverage program and was the bar’s first bartender, and MariElena was chef, developing a menu of sophisticated bar snacks. With countless requests from patrons for The Gin Joint’s cocktail recipes that were just too labor heavy and called for ingredients that aren’t common in the home, the next step for Joe and MariElena was clear - to help people easily make quality, complex cocktails in their own homes.

After two years of tweaking ideas and testing recipes that combined their beverage and culinary expertise, Bittermilk came to the market in August 2013 with three classic cocktails needing only booze to make a complete cocktail. Since then, it has won Garden & Gun’s Made in the South Award for Drinks and has been featured in Southern Living, The Wall Street Journal, and GQ amongst other national media. Bittermilk products can be found in nearly all U.S. states and more than 900 retail stores and restaurants.

In 2015, Joe and MariElena’s business adventures expanded to include Tippleman’s, a line of complex bar syrups developed for bartenders. While Bittermilk is developed as a complete cocktail mixer, Tippleman’s is one ingredient, the sweetener, in a cocktail.

www.bittermilk.com
Follow Joe and MariElena Raya on Instagram @drinkbittermilk
Ben Richardson

Ben Richardson

Failla Wines • St. Helena, CA

Born in New Orleans and raised in Newnan, Georgia, Benjamin has true Southern roots. His passion for wine didn’t materialize until he graduated from the University of Georgia and headed to the mountains of Colorado. Being exposed to countless outstanding bottles of wine in the restaurants of Aspen planted the seed, but it wasn’t until he arrived at Frasca Food and Wine in Boulder that the switch was flipped. After seven years immersed in the unique and specific culture that propelled Frasca to numerous James Beard awards, and earning his Advanced Sommelier certificate, he took his talents to California to the 3 Michelin-starred The Restaurant at Meadowood, where he curated a wine list to match the sophisticated level of cuisine and service. Two years ago, Benjamin stepped over to the winery side of the business to join Ehren Jordan at Failla Wines. Dedicated to sourcing cool climate fruit from the extreme coastal areas of Sonoma County and beyond, Failla has molded relationships with great farmers and added to their estate holdings to produce bottlings that capture the essence of California’s finest regions.

Benjamin is Estate Director at Failla Wines. He resides in Saint Helena with his wife and daughter.

www.faillawines.com
Follow Ben Richardson on Instagram @southernsomm
Craig Rogers

Craig Rogers

Owner and Shepherd • Border Springs Farm • Patrick Springs, VA

Craig is the owner and shepherd of Border Springs Farm LLC in Patrick Springs, Virginia at the foothills to the Blue Ridge. His lamb is featured in restaurants from Las Vegas to New York City, from Miami, Florida to Charleston SC and from Louisville to Washington DC and used by some of the greatest and most well-known chefs in America.

Border Springs Farm is located in the foothills of the Blue Ridge on Virginia - North Carolina border. Craig’s lamb graze specially sown high-sugar grasses which coupled with a unique breeding creates a rich lamb flavor with an exceptionally sweet fat. His lamb is Animal Welfare Approved - a third party certification.

Border Springs Farm Lamb has been guided by Craig’s passion for great food, devotion to farming and animal husbandry that is sustainable with a reputation for excellence, and the intellectual challenge of showing how one can create a sustainable agricultural business. He is a frequent author of articles on issues relating to farming policy, farmer interactions with chefs, and the business of direct-from-the-farm sales.

Border Springs Farm is also the host of the annual chef and industry-insider festival known as LAMBSTOCK now in its 6th year.

www.borderspringsfarm.com
Harry Root

Harry Root

Grassroots Wine • Charleston, SC

Harry Root is co-founder and principal of Grassroots Wine. Based in Charleston, South Carolina, with an additional office in Birmingham, Alabama, Grassroots Wine represents place-driven winegrowers from every major wine region on the planet. A native of Tampa, Florida, Root received a degree in Natural Resource from the University of the South. He currently serves on the boards of both the Southern Foodways Alliance and Charleston Wine and Food Festival.

www.grassrootswine.com
Follow Harry Root on Instagram @grassrootswine
Lars Ryssdal

Lars Ryssdal

Ackerman Family Vineyards • Coombsville, CA

Lars Ryssdal was a fixture on the Northwest wine scene for over 25 years. Now in Northern California, he uses his deep background as a wine educator and twice-certified sommelier as Co-Publisher of Art Culinaire and also as General Manager for family-owned Ackerman Family Vineyards in Coombsville, California. As Lars puts it, "I've spent my entire life carrying a bag full of artistry."

Among his many roles, he served as Brand Manager for Corliss Wine Estates and as a working sommelier for Seastar Restaurant, The Herbfarm, and Cascadia. Lars was the training manager for Young’s Market in Washington and Oregon, Lars takes pride in his 10-year stint as Chef Sommelier for the Children's Hospital Auction of Washington Wines, and as Service Director for Taste Washington. He proudly earned the appointment by the Washington Wine Commission as the state’s first and only "Ambassador of Wine."

Lars has helped facilitate the careers of many aspiring sommeliers with his heartfelt involvement in the Court of Master Sommeliers and Society of Wine Educators. Before wine, Lars hustled records in the San Francisco Bay Area for 10 years. Gaining airplay for the early Huey Lewis and the News albums (among many others), Lars brought the first Hip Hop records to the West coast. You can occasionally hear him humming “hotel… motel…. Holiday Inn…” Lars held positions as a promotion manager with Motown and as a regional promotion manager with Elektra Records. Lars chaired the Strategic Partner Committee and is on the Marketing & Promotions team for Napa Valley Vintners. He still listens to a lot of music.

www.ackermanfamilyvineyards.com
Follow Lars Ryssdal on Instagram @ackermanfamilyvineyards
Amalia Scatena

Amalia Scatena

Executive Chef • Pippin Hill farm & Vineyards • Charlottesville, VA

Growing up in California surrounded by fresh produce and farmers markets, Chef Amalia Scatena was inspired to cook clean and bright flavors. She followed these passions to Florence, Italy, where she honed her Mediterranean cooking style and graduated with Head Chef honors from the Culinary Institute.

After graduation, she headed back to the states to work as chef de cuisine at Keswick Hall in Virginia, where the restaurant’s executive chef, Craig Hartman, served as her mentor. In 2011, Chef Scatena took on the role as executive chef at Pippin Hill Farm & Vineyards, located just outside of Charlottesville, Virginia, and under her leadership, Pippin Hill achieved an award-winning style of seasonal and sustainable cuisine.

In September of 2014, Chef Scatena relocated to Charleston, South Carolina to serve as the executive chef of Cannon Green. At Cannon Green, Chef Scatena prides herself on in-house production of pastas and breads. As part of the local food movement, Cannon Green and Cannon Green Artisan Catering, both led by Chef Scatena, have developed partnerships with Lowcountry farm purveyors to ensure they work with only the freshest ingredients that accentuate the true flavors of local and seasonally harvested products.

Since launching Cannon Green, Chef Scatena has been lauded locally and nationally for her culinary prowess. In 2015, she was nominated as one of Food & Wine’s “Peoples Best New Chefs” and has since received several glowing reviews from Charleston’s top reviewers.

www.pippinhillfarm.com
Follow Amalia Scatena on Instagram @amaliascatena
Rodney Scott

Rodney Scott

Proprietor • Scott's Bar-B-Q • Hemingway, SC

Rodney Scott moved with his family to Hemingway, SC, when he was just 1 year old. His family opened Scott’s Variety, a convenience store and grocery of sorts located on the side of the old highway that ran through town. Although they sold local produce and cold drinks throughout the week, they did a little something extra every Thursday: smoked whole hogs. The intoxicating smell of smoked pork was enough to bring in all the locals, but the flavor of the Scott family’s whole hog barbecue is what kept them coming back.

The Scotts built their own hog pits out back behind the store and fired them up with hardwood coals. Young Rodney was just 11 years old when he cooked his first whole hog, and it wasn’t long before he dedicated his life to the art of barbecue. As word began to spread about the Scotts’ weekly barbecue feast, more and more people were hankering for a taste. It turned out that just one day a week of whole hog barbecue was simply not enough. By the mid-1980s they moved to smoking hogs two days a week, and before long, two days turned into three. Finally, in 2012 they added a fourth day, offering old-fashioned whole hog barbecue every Wednesday through Saturday.

But it wasn’t just locals that were eating all those hogs. People drove for hours—from Charleston, 90 miles south, and even beyond—having heard about Rodney Scott and the old-fashioned whole hog barbecue he was cooking in Hemingway. Since, Scott has traveled all over the world – as far as Australia and Balise - to share his passion for whole hog barbecue.

Last year, Scott moved to the Holy City to start a new chapter and open his own place, Rodney Scott’s Whole Hog BBQ, in Charleston’s exciting North Central neighborhood.

Follow Rodney Scott on Instagram @rodneyscottsbbq
Clint Sloan

Clint Sloan

Banshee & Valkyrie Selections • Charleston, SC

Clint Sloan is currently the Southeast Sales Manager for Banshee & Valkyrie Selections and lives in Charleston, South Carolina. Born in New York City and raised in Connecticut Clint decided to head south to attend the College of Charleston in 1996 where he studied computer and political science. It was here that Clint found his true passion, wine. He started as a bus boy at McCrady’s Restaurant in 1999 and eventually became Beverage Director in 2005.

Clint is a four time (’04, ’05, ’07, ’09) southeast regional semi-finalist in the Chaîne des Rôtisseurs Young Sommelier Competition. In 2008 and 2009 Clint was awarded scholarships from Cru Carneros and The Guild of Sommelier’s Education Foundation respectfully. Clint was named three years in a row (’09, ’10, ’11) as Charleston’s Best Sommelier by The Charleston City Paper. In 2010 Clint became an Advanced Sommelier and in 2011 was named by Food & Wine as one of the top sommeliers in the country. In 2011 Clint was named by BB&T Charleston Wine + Food Festival Critic’s Pick for the City’s Best Sommelier.

In 2012 after opening Husk Restaurant Clint took a position as Regional Sales Manager for Skurnik Wines out of NYC mostly focusing on the Terry Theise Estate Selections. In 2015 he accepted a position with Kysela Père et Fils to return back to Charleston where he first met his wife and where his heart truly is. In June 2016 he took the position he now holds as Southeast Sales Manager for Banshee and Valkyrie Selections which focuses on small production California wines and imports out of Spain and France.

www.valkyrieselections.com
Follow Clint Sloan on Instagram @valkyrieselections
Bill Smith

Bill Smith

Executive Chef • Crook's Corner • Chapel Hill, NC

The chef at Crook’s Corner in Chapel Hill, NC, stands out as the only James Beard America’s Classic chef to also have been named a finalist for Best Chef Southeast, and twice. As well known for his sumptuous take on Southern comfort food as he is for his exceptional food writing, he’s the author of the cookbooks Seasoned in the South and Crabs & Oysters; and he is currently at work on Seasoned in the South, Volume II. Continually interpreting found heirloom recipes, Bill Smith’s recipes have a way of becoming iconic dishes, loved by not only diners at Crook’s Corner, but chefs and home cooks. A recent notable is the now ubiquitous Atlantic Beach Pie.

www.crookscorner.com
Follow Bill Smith on Instagram @crookscornercafe
David Szlam

David Szlam

Virgil Kaine • Charleston, SC

An Atlanta native who was fascinated with food from a young age, Szlam earned a degree at the California Culinary Academy’s Le Cordon Bleu Culinary Program. After graduation, Szlam remained in California and worked with the renowned Gary Danko, chef Melissa Perello, chef Roland Passot of the Michelin-starred La Folie and culinary pioneer Alice Waters of Chez Panisse.

In 2006, Szlam returned to the South to open his own restaurant, Cordavi, in Charleston, South Carolina. Cordavi received national recognition and praise shortly after its debut and was named one of twenty best new restaurants in the country by Esquire in 2006.

Szlam continued to grow his knowledge of the food and beverage industries over the next several years, and helped develop and open numerous other restaurant concepts. With his passion for sharing new ways to enjoy simple ingredients, Szlam created Virgil Kaine Ginger Infused Bourbon in 2011. In 2013, he partnered with another former Charleston chef, Ryan Meany, to grow the brand.

www.virgilkaine.com
Follow David Szlam on Instagram @virgilkaine
Michael Toscano

Michael Toscano

Owner/Chef • Le Farfalle • Charleston, SC

Michael Toscano is Chef/Owner of Le Farfalle in Charleston, SC, the modern, Italian osteria he opened with his wife, Caitlin, in 2016.

A native of Houston, TX, Michael had goals of playing college golf until a stint working at a local golf course in high school turned him on to cooking instead. He received a scholarship to an American Culinary Federation Apprenticeship at North Carolina’s Pinehurst Resort. After moving to New York
City, Michael began working under Thomas Keller at Bouchon Bakery. By the age of 21, he was working as a sous chef for Mario Batali’s celebrated Babbo. After four years with B&B Hospitality, Toscano was tapped to open the Italian food mecca Eataly as the Executive chef of the fine dining restaurant, Manzo.

Michael ventured out on his own in 2012 to open Perla - a modern Italian restaurant located in Greenwich Village - which received many notable accolades. Through his career Toscano has garnered many accomplishments, such as “New York Rising Star” by StarChefs.com; Zagat 30 under 30; James Beard “Rising Star Chef” semifinalist; selected to be part of the Williams Sonoma Chefs’ Collective; and Charleston Regional Business Journal Forty under 40.

Seeking a slower pace of life and chasing their dreams of opening a restaurant together, Michael and Caitlin moved with their two children to Charleston to open Le Farfalle.

www.lefarfallecharleston.com
Follow Michael Toscano on Instagram @mjtoscano
Julian P. Van Winkle, III

Julian P. Van Winkle, III

Pappy Van Winkle • Frankfort, KY

Julian P. Van Winkle, III is the third generation Van Winkle to produce bourbon whiskey in Kentucky. He joined his father, Julian, Jr., in 1977. At that time, Old Rip Van Winkle produced only two labels of their wheated bourbon whiskey. They were a 10-year 90 and 107 proof Old Rip Van Winkle.

Since then Julian has added 12-year, 15-year, 20-year and 23-year bourbon labels to the Van Winkle selection of premium bourbon whiskeys. He has also added a 13-year premium rye whiskey to the whiskey portfolio. All of these whiskeys have received ratings in the 90’s by the Beverage Tasting Institute in Chicago, with the 20-year, "Pappy Van Winkle’s Family Reserve" receiving a 99 rating.

Julian has operated the company by himself since his father’s death in 1977. However, he was joined by his son Preston in June of 2001, the fourth generation Van Winkle to venture into the whiskey business.

In January of 2009, Julian was honored to be nominated as a Fellow at the Southern Foodways Alliance annual fundraiser at Blackberry Farm in Walland, Tennessee. Next January, at the same fundraising event, he will be inducted as a new member into the Fellowship of Southern Farmers, Artisans and Chefs. This is a tremendous honor as the group members are some of the most talented people around.

In March of 2009 & 2010, Julian was nominated for a James Beard award under the category of Outstanding Wine & Spirits Professional. The James Beard awards are the Oscars of the Food & Beverage world. The award in 2009 was won by Dale DeGroff, one of the world’s best mycologists. The 2010 award was won by John Shafer, one of Napa’s best wine makers.

In May of 2011, Julian was won the prestigious Wine & Spirits award and was at the Lincoln Center in New York City to receive the award. He was the first Kentuckian to receive a James Beard award.

Whisky Magazine has honored Julian Van Winkle III with its highest accolade, inducting him into its Hall of Fame. Julian was recognized at the 2017 Whisky Magazine Awards America presentation held in New York on Feb. 28. He is one of only 39 to be awarded this honor.

www.pappyvanwinkle.com
Follow Julian P. Van Winkle, III on Instagram @jvanwinkle7
Karl Worley

Karl Worley

Biscuit Love • Nashville, TN

Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. In 2012, Worley and his wife Sarah began Biscuit Love, a food truck that soon became a Nashville breakfast staple for biscuits and brunch. In 2015, they found a brick and mortar home for Biscuit Love in the heart of the Gulch neighborhood where they offer a wide range of breakfast and lunch options. Shortly after opening, Bon Appetit named Biscuit Love one of America’s top 50 best new restaurants and named the East Nasty Biscuit the Best Sandwich of 2015. Through sourcing top quality seasonal ingredients, Worley is known for creating delicious dishes that honor the deep-rooted traditions of the South.

www.biscuitlovebrunch.com
Follow Karl Worley on Instagram @karlworley
Teryi Youngblood

Teryi Youngblood

Chef de Cuisine • Passerelle Bistro • Greenville, SC

Teryi Youngblood’s love of food started at her grandmother’s house. While growing up, she would sit on the couch with her grandmother, who happened to be a wonderful cook, and watch Julia Child and Jacques Pépin on TV. Her grandmother eventually left her alone in the kitchen and asked her to bake some bread, so Youngblood baked her first loaf of banana bread at 11 years old.

Teryi didn’t take the typical route on her road to becoming a chef. She had no formal culinary training, but she loved to cook and people often told her she should open her own restaurant. She and her sisters would frequently make huge meals, and then call their friends to come eat the platters of food they cooked.

After working as a pharmacy technician for 10 years, a friend let Teryi know of an opportunity as a line cook opening at a little bistro in Greenville, South Carolina. She met with the chef, and even though she had no formal training, he gave her a shot.

Teryi worked at Bistro Europa for a year, and then took a job as a Sous Chef at The Cazbah, a tapas and wine bar that had just opened up in town. In 2001, she interviewed for a pastry chef position at Soby’s on the Side, where she began her career with the Table 301 Restaurant Group. Teryi worked at Soby’s on the Side for 5 years and then moved next door to Soby’s and worked as their pastry chef for 6 years.

After holding the title of “Pastry Chef” for 11 years and making one too many Banana Cream Pies, Chef Teryi was ready for something new. The Corporate Chef of Table 301 approached her about launching their newest restaurant, and she was given the freedom to come up with a few concepts. A lover of all things from France, one of her ideas was a restaurant inspired by French food and culture.

Chef Teryi was named Chef de Cuisine of Passerelle Bistro when the restaurant opened in June 2013. The menu is full of French-inspired dishes using the purest and freshest ingredients. Teryi doesn’t believe in complicated food. She thinks cooking should speak for itself - the food should taste like what it is, something she implements into her menu daily.

In December of 2015, Teryi was selected to serve as one of four Chef Ambassadors for South Carolina by Governor Nikki Haley. This is the second year of the Chef Ambassador program and involves participating chefs representing the state of South Carolina and its cuisine at events across the Southeast.

When she’s not at the restaurant, you can find her riding her bike, running mountain trails, and spending time with her family. She gets a lot of joy in cooking with her mom, so there’s a chance you’ll still find her in the kitchen when she’s at home.

www.passerelleinthepark.com
Follow Teryi Youngblood on Instagram @teryijl