Chefs of the Triangle: Their Lives, Recipes, and Restaurants

The Triangle region of North Carolina (Raleigh, Durham, Chapel Hill, Hillsborough, Cary, and Pittsboro) is becoming known nationally as a hot spot for chefs and restaurants that are mentioned increasingly in Food & Wine, Gourmet, Saveur, Bon App©tit, the New York Times, the Wall Street Journal, and other national periodicals.

Drawing from personal interviews, Prospero has written profiles of both established and up-and-coming chefs from the area. Each entry reveals the chef€s cooking philosophy, influences, and personality. Each profile also describes the ambience of the chef€s restaurant and offers two or three of the chef€s recipes, each of which has been tested for home cooks.

Some of the chefs featured in Chefs of the Triangle:

Sarig Agasi, Zely & Ritz
Jim Anile, Revolution
Colin Bedford,t Fearrington House Restaurant
Drew Brown and Andy Magowan, Piedmont
Ashley Christensen, Poole€s Downtown Diner
Michael Chuong,t ‚n
Jason Cunningham, Fairview (Washington Duke Inn)
Scott Crawford, Heron€s (Umstead Hotel and Spa)
Alex Gallis, Cypress on the Hill
Scott Howell, Nana€s
Shane Ingram, Four Square
Bret Jennings, Elaine€s on Franklin
Ed Kaminski, Bin 54: Steak and Cellar
Matthew Kelly, Vin Rouge
Tim Lyons, Blu Seafood and Bar
Andres Macias, Tonali
Jim Reale, Carolina Crossroads (Carolina Inn)
Adam Rose, Il Palio (Siena Hotel)
Walter Royal, Angus Barn
Daniel Schurr, Second Empire Restaurant and Tavern
Bill Smith, Crook€s Corner
Chip Smith, Bonne Soir©e
Jason Smith, 18 Seaboard
Chris Stinnett and John Vandergrift, Pop€s: A Durham Trattoria and Rue Cler
Amy Tornquist, Watts Grocery
Aaron Vandemark, Panciuto