There’s a new chef in town. James Clark has been named the Executive Chef at Carolina Crossroads restaurant at The Carolina Inn in Chapel Hill. Chef Clark brings a bounty of experience with him from some of the top restaurants in the country, including the Ritz Carlton in Atlanta, The Palette Restaurant in the Madison Hotel in D.C., and the Windsor Court Hotel in New Orleans. His style of using only the freshest local ingredients with a minimum of fuss to allow the flavors of those ingredients to shine through has won awards and praise across the country. “I am really impressed with the North Carolina agricultural scene connecting chefs and farmers. I can’t wait to get out into the community and meet all the farmers,” he says. Judging from the glowing reviews from across the county, we bet the farmers can’t wait to see what Chef Clark cooks up!
Joining us on the blog today is Chef Brendan Cox, who, with his wife Leslie, opened four-star Oakleaf in Pittsboro in May. Welcome, Chef!
Today's guest post is from Executive Chef Jimmy Reale of Carolina Crossroads Restaurant at The Carolina Inn in Chapel Hill. Chef Reale was born in New York, but grew up in Fayetteville. Strong Mediterranean and Italian influences show through today in his cooking. His careful, artful pairing of these personal influences with traditional southern influences produces a unique dining experience. He feels very strongly about the use of local organic sustainable products and works diligently to strengthen The Carolina Inn’s relationships with local farmers. Chef Reale was part of The Carolina Inn team that was invited two times to the prestigious James Beard House in New York City. www.thecarolinacrossroads.com