Bruce Moffett

Chef/Owner of Moffett Restaurant Group

James Beard "Best Chef: Southeast" Nominee
Livestreamed from Charlotte, NC
$20

About the Host

Go South, Young Man could be the title of Chef Bruce Moffett’s autobiography. Born in Rhode Island and a graduate of the Culinary Institute of America, he began his career in Boston and, from there, went to Atlanta, before ultimately landing in Charlotte. Here, he has built one of Queen City's most-acclaimed culinary empires – Moffett Restaurant Group – which is comprised of the New American fine-dining establishment Barrington’s (named for his hometown), the global small plates-focused Good Food on Montford (a James Beard "Best New Restaurant" Semi-Finalist in '10), the Italian-inspired Stagioni, and, most recently, Bao and Broth, a celebration of Asian street food. While the cuisines vary greatly across his restaurants, they all share the common thread of creativity, community, and seasonality. Local acclaim aside, Chef Moffett has earned national recognition from James Beard as a Semi-Finalist for their "Best Chef: Southeast" Award ('09).


About the Event

Chef Moffett welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course meal showcasing a few of his favorite dishes (see full menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: French Onion Soup

Entrée: Stuffed Cabbage with meat ragu & marsala sugo

What does my ticket get me?

In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Moffett as often as you’d like!

What will the yield be?

2 servings of each dish.

How long does this event take?

From start to finish, this event runs for 1hr 30 min. – 1hr 10 min. of cooking and 20 min. of additional Q&A at the end.

What kitchen equipment, appliances, and utensils will be used?
  • Large heavy-bottom pot
  • Medium pot
  • Large strainer
  • Small sheet tray
  • Baking dish (~ 8x8”)
  • Large bowl
  • Medium bowl
  • Small bowls for ingredients
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Grater
  • Vegetable peeler
  • Mixing spoon or spatula
  • Ladle
  • Paper towels
  • Aluminum foil
  • Garlic press (optional)
  • Rice cooker (optional)
What ingredients will be needed?

In addition to the following kitchen staples – ground black pepper, kosher salt, mayonnaise, olive oil, rice (e.g. long grain white rice), and sugar – Chef Moffett recommends acquiring the following ingredients listed below:

  • Brown ale (e.g. Sam Smith’s nut brown ale)
  • 85% lean ground beef
  • Bacon
  • Beef stock (or sub. chicken stock)
  • Celery
  • Chicken stock
  • Crushed tomatoes
  • Crusty French bread
  • Garlic
  • Green cabbage (or cone/savoy cabbage)
  • Gruyere cheese (or Swiss cheese)
  • Large yellow onions
  • Marsala wine
  • Parmesan cheese
  • Parsley
  • Red pepper flakes
  • Small or medium carrot
  • Thyme
  • Veal stock (or sub. beef or chicken stock)

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.


Member Reviews ( 15 )

Daniel C.

Food was excellent and very easy to follow along with some helpful tips throughout!
Paula D.

Chef Moffett provided new ways of envisioning and elevating classic dishes. The skills I learned in prepping the Marsala sugo can be used in a variety of dishes, and I appreciate that versatility. Chef Moffett was personable and shared his wisdom with clarity!
Matt W.

Sharon L.

Simple peasant food. Good instructions for prep. Would like more in-depth flavor in the onion soup.
Theresa M.

Ashley L.

I enjoyed the two dishes we made, and appreciated the family story behind the stuffed cabbage (I am partly Polish-American so grew up eating stuffed cabbage myself), but might have preferred dishes that were more specific to his restaurants. I would preferred more in-event cooking than prep cooking.
Timathe K.

Kate P.

I thought the dishes were quite good although there did seem to be some miscommunication - like the wrong kind of cabbage (although I actually liked the savoy). It was also a lot of prep, which I didn't mind since it was a Sunday but the amount of dishes, bowls and pans was a bit time consuming from a clean-up standpoint even while doing it as I went.
Deborah T.

There was a lot of prep and the pace moved quickly.
Carolyn B.

The event was great, but the chef had his back turn to the camera during what i would have considered critical talking points. The initial handout didn't have oven temperature times so that we could preheat and keep up with the chef.
Anne S.

Because of the early prep it was really easy to keep up with chef. His recipes were easy to follow along.
Carol G.

Bruce is a really good chef, but a poor presenter. He gave us many good tips. I was bothered by his lack of eye contact and his bare feet. This was a professional presentation, he should have had shoes on.
Lynn H.

I enjoyed it very much! It took me a bit longer to prep the items versus what I expected. However, this was my first event and I will plan accordingly for the next one.
Eric S.

This was the single best pre-event booklet we have gotten yet. It was incredibly concise and detailed, which made prep easy.
Terry P.

Lots of good tips!