Presented by Piedmont Natural Gas
July 29, 2015
11 am-1 pm
Chef Geoffrey Bragg
Geoffrey Bragg was born on Fort Rucker in Alabama to an Army major raised in Tampa and his Vietnamese wife. Needless to say, the blend of cultures created an interesting culinary dichotomy Geoff feels was extremely influential to his cooking today. At fifteen he started his first restaurant job, like many chefs, in the dish pit. It wasn’t long before he found himself prepping vegetables and eventually on the line. That was 27 years ago and he hasn’t looked back.
It was after the suggestion of a friend of his while attending the University of Georgia that he decided to cook professionally. He moved to Charleston and began classes at Johnson and Wales University. While living in Charleston he worked at Fulton Five which hosted some of the Southeast’s best chefs. After graduating in 1994 he moved back to Charlotte where he began working as sous chef at The Pewter Rose Bistro. He was offered his first Head chef position soon thereafter at Charlotte’s first vegetarian restaurant, The Peaceful Dragon. Through this he became very active in working with local farmers, helping to pioneer the farm-to-fork movement in Charlotte. In 2003 he attended the Italian Institute of Culinary and Pastry Arts where he was instructed in fundamental cooking techniques by Italian Master Chefs. In 2005 he returned to The Pewter Rose as an owner and Executive chef. In 2010, after the birth of his son, he and his family moved to Asheville and he was honored to accept a position with The Grove Park Inn Resort and Spa. At the Grove Park Inn, he headed up the central restaurant for the resort, The Sunset Terrace. Nine months out of the year his kitchen averaged 600 meals a day and kept him busy. There he had the opportunity to work alongside James Beard award winners and host a wine dinner with the president of the Western North Carolina chapter of the ACF.
In 2012 he moved back to Charlotte where he accepted a position with the Jackalope’s Food Group to head up their new restaurant, The Peculiar Rabbit, a farm-to-fork gastropub. After leaving the Peculiar Rabbit he focused he decided to move towards culinary instruction and helped Sur La Table to establish their cooking school at SouthPark Mall. He is currently working as a personal chef with a focus on culinary instruction. In addition to working with private individuals, he also does consultations and works as a culinary chef instructor at the Community Culinary School of Charlotte. He is excited to be back in the city he calls home, close to family and friends and working on a project he feels will help to shape Charlotte’s already explosive culinary scene.
Buttermilk Panna Cotta
2 Tbs water
1 package unflavored gelatin
1 c heavy cream
½ c sugar
2 c buttermilk
1 tsp vanilla bean paste
Combine the water and the gelatin in a medium mixing bowl and stir. Allow the mixture to sit for a couple of minutes so the gelatin will bloom. In a small sauce pan heat the cream, sugar and vanilla bean paste. Heat until the sugar is just dissolved. Pour the heated cream into the bowl with the gelatin and whisk thoroughly. Add the buttermilk while you stir. Pour the mixture through a sieve into another bowl. Pour your panna cotta mixture into your serving vessels. (I used 6 wine glasses, but this stuff will set up in anything. At the restaurant we used martini glasses or 5 oz ramekins). Put in the fridge and allow to chill for at least 4 hours.
Nothing But Noodles
Nothing But Noodles has had a presence in Charlotte for nearly 10 years. Franchise owners Todd and Kristin Gallinek opened their first location in Stonecrest in 2006 with a location on Elizabeth Avenue in Midtown just two years later. Having three small children of their own, they made certain that their restaurants would be family friendly, healthful and uncompromising in flavor and service. This quick casual dining hot-spot serves Asian, Italian and American inspired noodle dishes as well as appetizers and salads. As restaurant owners, the Gallineks have made it a priority to give back to the community they serve by being involved with numerous community groups and causes in the area including, Charlotte Soccer Association, Communities in Schools – Charlotte, YMCA of Greater Charlotte, Ronald McDonald House of Charlotte, and the Children’s Home Society just to name a few. “Our restaurants are a platform that we use to touch lives in Charlotte. We love this city, and good food and good service are the start of impacting the lives of every individual that comes into a Nothing but Noodles restaurant”.
Kale and peach salad with vinaigrette
2 bunches of kale (stems removed)
1/2 red onion diced
2 ripe, pitted chopped peaches
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons water
1 tablespoon honey
1/4 teaspoon salt
Combine 1 chopped peach, vinegar, oil, salt, honey and water In blender till smooth.
Rip kale into small pieces, massage dressing into leaves until it is absorbed, toss in red onion and second chopped peach. Allow salad to set for 20 minutes before serving.
Executive Chef James Jermyn
Ilios Noche
Chef James Jermyn has a bold understanding for his industry. Growing up in a Southern family he was surrounded by food made with passion and hospitality. James continued his learning at CPCC, where he developed his culinary skills. He continued his career path moving to NYC and working at prestigious restaurants such as La Goulue, Orsay, Park Avenue Café and Maloney & Porcelli. While working in NYC he gained a deeper knowledge of diverse ingredients.
James took an opportunity to work with Chef Neil Murphy at Park Avenue Café as his Chef de Cuisine, Preparing contemporary American Menus based on produce from local farms. After taking the executive chef position with Maloney & Porcelli, he created unique culinary ideas with creative flare. He won the Beef Backer Award for the Northeast and earned a nomination for Best Chefs America. He has received accolades from Daily news, NY times, Food Arts, NY Magazine, Grubstreet, Wall street journal and Michelin guide, he was also featured on NBC NY live and NY CBS local.
James brings years of experience and passion to bear in his role as Executive chef over Ilios noche. His culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with local and regional products to create a fresh cuisine is at the heart of his cooking. His preference is to allow the natural flavors of the ingredients to express themselves. This has shown with recent write-ups by Helen Schwab and one of only two restaurants in NC to be nominated Open table “neighborhood gems”.
Pork Ribs
1 yellow onion sliced
2 lemons cut in half
2 sprigs thyme
6 garlic cloves chopped
2 tablespoons dried oregano
1 ½ qts chicken stock
Preheat oven to 350 degrees
Season pork ribs generously with salt and pepper
Add about 1/2 cup oil to a large braising pan. Heat oil and place ribs in pan.
Caramelize the pork ribs in a large braising pan. Once caramelized take ribs out. Place sliced onions, garlic, thyme and oregano in pan. Cook 5 minutes. Place ribs back in pan.
Squeeze lemons into pan and add chicken stock. Cover tightly and place in oven for 3 hours. Once cooked tender, take out of liquid and serve with coleslaw.
True Crafted Pizza’s Big Red truck
In the summer of 2012, three families got together with the goal of creating the best pizza restaurant in Charlotte, NC. We wanted a restaurant that not only served the best pizza but also one that would be known for its service and community involvement.
In our quest to create the “best” pizza, we traveled from New York to San Francisco, from New Haven to Los Angeles, and virtually everywhere in between in search of the perfect pizza. We learned that making exceptional pizza requires special skills, passion and commitment.
At TRUE Crafted Pizza we take an artisan’s approach to making pizza. We begin with the finest ingredients and craft them together to create imaginative pies with simple yet distinctive flavors and textures. No two pies are the same shape or size and each is an individual expression of our expertly trained Pizzaiolos. With help from Harry Peemoeller, a renowned baker/professor at Johnson & Wales University, we developed a flavorful and truly unique pizza dough. Our Pizza is unlike anything else you’ve ever tried.
Chef Doug Allen
Chef Doug has been a professional chef for three decades and President/Owner of Charlotte-based Premier Hospitality since 1994. He is a highly-regarded authority in restaurant operations, menu development and optimization, as well as equipment assessment and procurement. He conducts consultative product training demonstrations for his manufacturer and supplier clients’ sales force.
Mr. Allen has been the VP Restaurant Operations for successful start-up restaurant chains as well as the Executive Chef and Food & Beverage Director for prestigious country clubs and major hotels where he effectively managed onsite restaurants, banquet and catering operations.
He is a three-time recipient of his ACF Chapter’s Chef of the Year award and a two-time recipient of the ACF’ National President’s Medallion. A graduate of the Culinary Institute of America (CIA) in Hyde Park, NY, Chef Allen has been a Certified Executive Chef for over 20 years