Learn from the Best
Day #2 of the Chef and Maker weekend began with cooking demonstrations from Chef Dean Neff of 
Pinpoint Restaurant. This Wilmington, North Carolina-based restaurant prides itself on showcasing an ever-changing menu, based on the season and products from local farmers.
Each dish was perfectly paired with wines to bring out the nuances of each distinct flavor. Paragon Wine Group, based out of Raleigh and Wilmington, North Carolina, provided the wines. We learned not only the history behind each wine, but also personal stories from Ryan Miller, V.P. of sales. If you love wine, both aspects of our “lesson” in wines enhanced what we were about to try.
A Light Appetizer
After Chef Neff explained how he got into cooking (see video below), we moved into the first of the cooking demonstrations. The fried okra with green goddess sauce was a beautiful display of summer greens, reds and yellows. The purple okra used in this dish provided a crisp finish to the lightly breaded frying process. (If you are used to the “slime” that is known to come with cooking okra, you will be surprised by this version.) The slightly bitter taste of the arugula salad was tempered by just the right amount of vinaigrette.
This fried okra salad came paired with an Austrian white. The Weingut Weszeli Gruner Veltliner (2015) provided a buttery finish that accentuated the light taste of the salad. This wine pairs well with food and can also be savored all by itself. It is perfect for sipping on the patio during the hot summer months in the South.
The Main Course
The second of the cooking demonstrations included an elegant Italian dish. The aroma of sautéed chanterelles (mushrooms) and garlic filled the air. Pockets of cheese-stuffed gnudi were hand-prepared with flour, eggs, cheese and bread crumbs. These puffed pasta bites were then quickly boiled until they gently floated to the surface.
From here, the final touches of the dish began. Tender rabbit meat was added to a heated pan. Gnudi were briefly fried, creating a slight “grilled cheese” crispiness. Everything was then combined with a small amount of tomato sauce, not to overpower the dish. Spicy ahi dulce peppers and summer squash, including the flowers, completed the dish.
What goes best with a light Italian dish? You can’t go wrong with a smooth red. Enter the Leda “Truffle Hunter” from Barbera de Asti, Italy (2016). This wine made the tomatoes pop and evened out the spice of the peppers. You will also amazed by the cheesy goodness of the gnudi…like puffed pastries.
Bring on the Dessert
The final course in our Chef and Maker series event brought a Prosecco to top all Proseccos. Crisp and
light, this Duca di Dolle EXD Prosecco, from Italy, added an accent to the chocolate treats presented to us. French Broad Chocolates, who would do a demonstration next, provided the desserts. (More to follow on this husband and wife duo from Asheville, North Carolina, in coming posts).
Three bonbons sat on a bright white dish, calling to each of us. The cream and lilac-colored chocolate was made from lemon and lavender. The dark chocolate bon bons had two distinct flavors. One was made from fresh mint, the other from ganache with a rhubarb and strawberry jelly. These tiny confections, made from local, farm-fresh products, showed the love this couple has for what they do.
Final Thoughts
This Chef and Maker event came complete with cooking demonstrations, wine pairings, and a never-ending supply of stories. Giving back to the community, where these companies exist, is not an afterthought; this truly drives what they do. The best part of all: You can taste the difference.
Here’s our chef for the weekend, talking about how he got into cooking and how Pinpoint Restaurant happened. Great stuff!
