VENUE:
Blue Restaurant & Bar
206 N. College St.
Charlotte, NC 28202
970-879-2220

DATE:
Sept. 22, 2010

Time:
7:00 PM

Executive Chef Gene Briggs has created a multi-cultural menu that features dishes from Spain, France, Greece, Sicily, Italy, and Morocco. With more than 25 years of experience working in a variety of restaurants, the upstate New York native’s cooking mantra is simple: fresh. Chef Briggs incorporates fresh ingredients with fresh hand-selected cuts of meat creating exceptional food and a phenomenal dining experience.

Prepare to savor the taste of a Moroccan Tagine, Galette de Crabe et Homard, or Tenderloin ala Blue. Chef recommendations include the Duo of Wild Boar, the Pan-seared Mediterranean sea bass, a dish prepared with fresh herbs, artichokes, and pear tomatoes.

Don’t forget to leave room for Blue’s incredible Cake di Chocolate served with a warm molten center and accompanied by vanilla ice cream.

GUEST CELEBRITY CHEF - Kevin Gillespie
RESTAURANT - Woodfire Grill, Atlanta

Chef Kevin Gillespie’s true passion lies in serving his customers quality food every day. This enthusiasm means incorporating the use of fresh, organic and sustainable ingredients in all of his dishes. His goals as executive chef and partner of Woodfire Grill are to increase the usage of local products, make seasonal dishes more exciting, and create a youthful atmosphere at the restaurant.

Gillespie, an Atlanta native, began his culinary education at the Art Institute of Atlanta where he was able to apply several scholarships he had previously earned from cooking competitions and other academic success. During school, Gillespie was determined to gain the experience he needed to become a successful chef. While carrying a full course load at the Art Institute, he worked part time at various restaurants perfecting his craft. After graduating with honors, Gillespie went on to hold different positions at several well-known Atlanta restaurants including chef de partie at Atlanta Grill at The Ritz-Carlton, sous chef at TWO Urban Licks and chef de cuisine at Woodfire Grill. He enjoyed his time at each of these places but found a true connection at Woodfire, where he originally stayed for two years. In August of 2006, Gillespie headed to the West Coast where he went to work as executive sous chef at Fife Restaurant in Portland, Oregon. After a year and a half there, he missed his family and friends in the South and returned to Atlanta. Gillespie came back to Woodfire Grill to continue to work for his friend and teacher Michael Tuohy.

In the summer of 2008, Nicolas Quiñones and Bernard Moussa of Five Senses Restaurants, LLC purchased Woodfire Grill and made Gillespie the new executive chef. They felt that in order to carry on Woodfire Grill’s reputation and mission, he was the most qualified for the position. In early 2009, Gillespie joined Quiñones and Moussa as a partner in the restaurant. Through his training, skill and passion, Gillespie maintains the values and ideas on which the restaurant is based. In addition to achieving this partnership at the restaurant, Gillespie also earned a spot on Bravo’s Emmy and James Beard Award-winning series “Top Chef” for the show’s sixth season in Las Vegas in 2009. Proving to be a top contender by winning several “Quickfire Challenges” and “Elimination Challenges,” he stood out as one of this season’s final three chef-testants who competed for the “Top Chef” title in Napa Valley. Gillespie was also voted “fan favorite” by the viewers of “Top Chef.”

As a rising young culinary star that brings more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet.

Gillespie currently resides in the Morningside-Lenox Park area of Atlanta. He is a member of Slow Food Atlanta, Southern Food Ways Alliance, Chefs Collaborative and the Society for the Preservation of traditional Southern Barbecue. In his spare time he enjoys camping, playing music and barbecuing.

GUEST CELEBRITY CHEF - Eli Kirshtein
RESTAURANT - Eno Restaurant and Wine Bar, Atlanta

"Top Chef 6: Las Vegas" was born in Atlanta and trained in classic French and modern American cuisines. Eli Kirshtein follows a simple cooking philosophy of using the best ingredients in the most fitting techniques. While previously training and working in several restaurants with varying styles, Chef Eli Kirshtein has cultivated his own unique cooking technique. Chef Eli says his favorite thing to make is "anything with good friends and some heart put into it."

GUEST CELEBRITY HOST CHEF - Bruce Moffett
RESTAURANT - Barrington’s Restaurant and Good Food, Charlotte

Chef Bruce Moffett grew up in the small town of Barrington, Rhode Island. Graduating with a Political Science degree from University of Rhode Island, he worked for 6 years in Washington, DC for US Senator John Chafee and various trade organizations.

In 1992, Bruce opened a small Pizza restaurant in Charlotte, NC. Realizing the difficult nature of the restaurant business, Bruce sold the restaurant and enrolled in the Culinary Institute of America (CIA), Hyde Park in 1993 where he graduated with honors.

In 1997, Bruce moved to Boston, MA and took a position at L’Espalier.  After working there for 2 years, Bruce moved to another Boston favorite, Metropolis Café where he worked his way up to executive chef.

Barrington’s Restaurant opened in October of 2000 in the neighborhood setting of Fox Croft East in South Park. The food is upscale American with a homey twist. The menu changes seasonally and features local and organic produce. Barrington’s has a small but exceptional wine list, which is reflective of the restaurant’s philosophy. Each bottle is carefully chosen to match the cuisine.

The restaurant has achieved numerous awards and accolades; most notably it received 4 out of the 4 stars in the Charlotte Observer and was named “Tops for food in Charlotte” in the ZAGAT’S 2003-2004-2005-2006-2007-2008-2009-2010: Top Restaurants in America Guide.  These accomplishments prompted AOL to list Barrington’s as one of the top 11 restaurants in the country.

GUEST CELEBRITY PASTRY CHEF - Geoffrey Blount
Baking & Pastry Arts (BPA) program on the Harris Campus

Geoffrey Blount, CEPC, CC, heads up the Baking & Pastry Arts (BPA) program on the Harris Campus. He graduated from CPCC in 1995 after earning an AAS degree in Culinary Arts. Chef Blount also attended the French Pastry School in Chicago. A member of the American Culinary Federation (ACF) and the 2009 Charlotte Chef of the Year, Geoff has earned numerous awards including Best Pastry Shop-2005 & 2006, Top Ten Charlotte Chefs-2004 and his dessert creations were featured at both the 2004 and 2005 James Beard Dinners.

Between 1992 and 2010, Chef Blount has won over 30 ACF medals for the Hot Food, Bread, Chocolate, Pastry and Cold-Food categories in competitions throughout the east, including NC, Tennessee, Washington DC. His professional career includes stints as Pastry Chef, Executive Chef and Owner in top hotels, shops and clubs throughout the southeastern United States. Chef Blount is also the owner of the Sugar Buzz Pastry and began teaching at CPCC in 2007.

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