Asian fusion, barbecue, Spanish tapas, you name it and there’s a good chance you’ll find a restaurant serving it somewhere between North Carolina’s mountains and coast. North Carolina’s culinary reputation is impressive, so its no surprise that several restaurants have gained national attention. The James Beard Foundation, whose mission is to celebrate, nurture, and honor America’s diverse culinary heritage, announced its 2017 Restaurant and Chef Award Semifinalists on February 15, and 14 restaurants, chefs, and bakers from all over the state were nominated for several prestigious awards.
Outstanding Baker
Phoebe Lawless, Scratch Bakery, Durham, NC
Lionel Vatinet, La Farm Bakery, Cary, NC
Outstanding Chef
Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC
Andrea Reusing, Lantern, Chapel Hill, NC
Rising Star Chef of the Year
Gabe Barker, Pizzeria Mercato, Carrboro, NC
Best Chef: Southeast
Colin Bedford, The Fearrington House, Pittsboro, NC
Steven Devereaux Greene, Herons in the Umstead Hotel, Cary, NC
John Fleer, Rhubarb, Asheville, NC
Vivian Howard, Chef & the Farmer, Kinston, NC
Matt Kelly, Mateo, Durham, NC
Joe Kindred, Kindred, Davidson, NC
Cheetie Kumar, Garland, Raleigh, NC
Elliott Moss, Buxton Hall Barbecue, Asheville, NC
Paul Verica, Heritage Food and Drink, Waxhaw, NC
The James Beard Foundation will announce the final nominees in Los Angeles on March 15 with real-time updates on Facebook Live and Twitter. Best of luck to all of our North Carolina contenders!
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
