Charlotte chefs shine bright at James Beard Chef Tour Dinner (Photo Gallery)

Photos By Jonathan Cooper

Some of the areas best chefs came together on Wednesday night at Bonterra Dining and Wine Room to showcase Charlotte’s culinary prowess. The James Beard Celebrity Chef Tour started in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to other budding culinary cities. While the Charlotte area is still waiting for its first James Beard Award winner, the chefs representing this official James Beard Foundation event shined bright. Joe Kindred (Kindred Restaurant), Paul T. Verica (Heritage Food & Drink),  Rocco Whalen (Fahrenheit), and Bryan Skelding (The Greenbrier in White Sulphur Spring, WV) provided us with some extraordinary food memories. We were honored to document this very special event.

Chef Joe Kindred and company
Chef Rocco Whalen (Left) Chef Joe Kindred (Right). Photo: Jonathan Cooper
Early Spring Green Garlic Panna Cotta, Shaved Veggies, Petite Greens and Flowers. Photo: Jonathan Cooper
Hudson Valley Foie Gras, Torchon “Old Fashioned,” Bourbon Cured, Orange Confit. Amarena Cherry by Chef Bryan Skelding. Photo: Jonathan Cooper
High Tunnel Tomato Pie with Benne Seed Oil Ice Cream
Chef Blake Hartwick. Photo: Jonathan Cooper
Chilled Thai Cucumber Soup “Raita,” Served with Crispy 27 Vegetable Samosas Crisp by Chef Rocco Whalen. Photo: Jonathan Cooper
Rare Beef Roll, Greens, Sprouts, Miso, and Apple Syrup by Chef Rocco Whalen. Photo: Jonathan Cooper
Pinot Braised Thighs, Carolina Gold Fried Rice, BBQ Cauliflower, Parsley and Leek Veloute, Bread and Butter Fried Chicken Livers by Chef Blake Hartwick. Photo: Jonathan Cooper
Smoked Heritage Farms Pork Loin, Ham Hock Fritter, Boudin Noir, Bloody Butcher Grits, Fried Spoonbread, Ramp Aioli, and Bacon Jus. Photo: Jonathan Cooper
Flounder Crudo, Sea Urchin, Carrot, and Trout Caviar by Chef Joe Kindred. Photo: Jonathan Cooper
Chef Rocco Whalen (Left) and Chef Paul Verica (Right).
Surf in Turf – Beef Tenderloin, MS Shrimp, Root Veggies, Spinach, Demi by Chef Paul Verica. Photo: Jonathan Cooper
Thank you to the chefs, Bonterra and the James Beard Foundation for an incredible evening.

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