About the Host
Native Charlottean Chris Coleman has never wandered far from his Southern roots. He grew up learning about food on his grandparents’ farm in Mississippi, and then, at 14, started working at a local fish camp, moving up the ladder from busser to food expediter. Next stop was Central Piedmont’s culinary program, and then a job as a line cook at McNinch House, one of the Queen City’s most renowned restaurants, where he quickly rose the ranks to become head chef at just 21 years old. He then opened The Asbury, a farm-to-fork eatery for which he received glowing reviews and numerous awards. In 2019, Chef Coleman struck out on his own with The Goodyear House, where diners relish his inventive takes on Southern food, and it quickly established itself as city's hottest eatery, winning Charlotte Magazine's "Best of the Best" Award in 2020. Did we mention that he's also champion of Food Network’s popular Chopped series?!?
About the Event
Chef Coleman will be welcoming us into his home kitchen (via livestream), and teaching us how to cook a multi-course meal showcasing his signature elevated comfort food (see full menu below). And, as is always the case at our events, he'll be taking plenty of questions from attendees while he cooks and participating in an extended Q&A to close out the night!
Appetizer: Melted Pimento Crostini with arugula salad
Entrée: Springy Veg Bucatini with poached egg & mami broth
- What does my ticket get me?
-
In addition to getting access to the live event, you’ll receive a complete grocery list, a companion Recipe Book (with detailed step-by-step cooking instructions and kitchen equipment needed to cook each dish), and unlimited viewing access to the recording of the event after its completion so you can cook the meal along with Chef Coleman as often as you’d like!
- What will the yield be?
-
2 servings of each dish.
- How long does this event take?
-
We aim for 1hr 30min from start to finish, however that depends on the number of questions attendees have for Chef Coleman. The cooking portion of our events rarely goes longer than 1 hr.
- What kitchen equipment, appliances, and utensils will be used?
-
- Large saute pan
- Large pot
- Small pot
- Sheet tray
- Colander
- Medium bowl
- Microwave safe mixing bowl
- Small bowls for ingredients
- Blender
- Cutting board & sharp knife
- Measuring cups & spoons
- Grater
- Mixing spoon or spatula
- Tongs
- Whisk
- Slotted spoon
- Citrus juicer (optional)
- Salad spinner (optional)
- Mandoline slicer (optional)
- What ingredients will be needed?
-
In addition to the following kitchen staples – apple cider vinegar, Dijon mustard, garlic powder, hot sauce (e.g. Texas Pete or any vinegar-based red pepper sauce), kosher salt, low-sodium or no sodium vegetable broth, mayonnaise, neutral oil (e.g. canola or vegetable), red pepper flakes, sugar, and Worcestershire sauce – Chef Coleman recommends acquiring the following ingredients listed below:
- Arugula
- Asparagus
- Blue cheese
- Bucatini (or spaghetti)
- Calabrian chiles (optional)
- Calabrian chili oil (or neutral oil and a pinch of red pepper flakes)
- Cream cheese
- Dill
- Eggs
- Fresh garden peas (or frozen peas)
- Garlic
- Lemons
- Miso paste (e.g. barley, chickpea or red miso)
- Piquillo peppers (or jarred roasted red peppers)
- Red radishes
- Sharp white cheddar cheese
- Shiitake mushrooms
- Shallots
- Small baguette
- Smoked paprika (optional)
- Sugar snap peas
- Swiss chard (or kale or other leafy greens)
- Tarragon
- Unsalted butter
- Yellow American cheese block
*Please note, after purchasing your ticket, you will be emailed a detailed grocery list with exact quantities of each ingredient from the list above that will be needed during the event.
