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!
Appetizer: French Onion Soup
Entrée: Stuffed Cabbage with meat ragu & marsala sugo
- What does my ticket get me?
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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?
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2 servings of each dish.
- How long does this event take?
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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?
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- 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?
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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.
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