The June issue of Local Palate will feature Chef Krenz of The Asbury hosting a few Charlotte chefs, farmers and beer buddies at his family's Krenz Ranch in New Salem, NC. Some of the photo shoot guests will join Chef Krenz for this Collaborative Dinner that recreates the feast. Local Palate will also share a glimpse of what life is like behine the scenes at one of the region's most popular food magazines.
Sam Stachon grew up farming. In Michigan, Sam preserved vegetables, tapped maple trees for syrup and raised animals. He attended culinary school at Johnson & Wales in Charlotte, and opened King's Kitchen with the Noble Restaurant Group. Hickory, NC called him, and now he's the executive chef at one of the hottest restaurants in the NC foothills. We can't wait to see what happens when two farmers at heart -- Krenz and Stachon -- fire up the kitchen!
Since 2007, Chef Doyle has been the heartbeat of Charleston's iconic Poogan's Porch. Local sourcing and passion for the Lowcountry fuel the kitchen of this Norrth Carolina native. As a managing partner for Poogan's Hospitality Group, he opened Poogan's smokehouse in 2015, a more casual barbecue-focused sister restaurant. Chef Krenz says you'll need "to buckle up" for the pairings of smoked meat, spirits and Southern sides at this five-course event.
Chef Kyle McKnight was at the helm of Highland Avenue Restaurant (which earned a 2015 nod from Southern Living as one of the South's Best Restaurants) when he joined Fullsteam Brewery at our April Collaborative Dinner last year. Sean Lily Wilson is a North Carolina beer pioneer and James Beard semi-finalist nominee for Outstanding Wine, Beer or Spirits Professional. This year, the two teamed up to open the new Fullsteam kitchen in Durham.
Michael W. Twitty is a culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacy. He has been named one of "Fifty People Changing the South" by Southern Living and appeared on NPR's "The Splinded Table" and "Morning Edition." From the Smithsonian to Yale, he has given more than 300 talks in the U.S. and abroad. Twitty is also a Judaics teacher and writes on Jewish cultural issues. His book, The Cooking Gene, will be released by HarperCollins in August.
John May cooked for two-and-a-half years alongside Chef Vivian Howard at her award-winning Chef & The Farmer in Kinston, NC. He was featured on several episodes of Howard's award-winning public television series, "A Chef's Life." Today, he's winning accolades as the executive chef of Piedmont in Durham. May and Krenz will showcase Crenz Ranch beef -- and bourbon -- when they team up for his exciting dinner.