Bruce Moffett-Bruce Moffett Cooks: A New England Chef in a New South Kitchen

Bruce Moffett

Bio

Bruce Moffett is founder-chef of Barrington’s, Good Food on Montford, and Stagioni, all in Charlotte. A James Beard Foundation semifinalist for Best Chef Southeast, he was honored as Restauranteur of the Year by Charlotte Magazine, and Good Food on Montford was recognized by ZAGAT’s Top Restaurants in America Guide.

Sessions

Bruce Moffett Cooks: A New England Chef in a New South Kitchen

A native New Englander, chef Bruce Moffett fell in love with the South. Founding chef of three Charlotte restaurants—Barrington's, Good Food on Montford, and Stagioni—Moffett is known for creating dishes inspired by both New England and southern culinary traditions. With the simple, compelling aim of making people happy through his cooking, the chef builds immense flavors in every morsel he prepares and serves—and in this lavishly illustrated cookbook he shows you how to do the same.

Moderator: Ligaya Figueras

Ligaya Figueras joined the AJC as its food and dining editor in 2015. The Midwest transplant digs biscuits, collards, and peanuts — roasted, please. She also writes for the AJC Atlanta Restaurants blog.

  • Culinary Stage presented by Springer Mountain Farms
  • Sat 4:15-5:00p Cooking

Bruce Moffett Cooks: A New England Chef in a New South Kitchen

From small plates of Pickled Butternut Squash Ribbons to Creamy Spring Onion Soup, the meal you make will start out beautifully. Recipes provide step-by-step directions for cooking entire composed dinners, from Pecan-Crusted Lamb with Chipotle BBQ Sauce and Sweet Potatoes to Swordfish with Summer Succotash. Among the book’s 120 recipes are irresistible soups, salads, pizza, pasta, vegetable dishes, breads, and desserts. When he arrived in Charlotte almost twenty years ago, Moffett became one of the first chefs there to establish creative, long-term relationships with local farms and purveyors. In his book, he shines a spotlight on the North Carolina producers who provide many of the beautiful ingredients featured daily in his restaurants. The book is written with Keia Mastrianni, deputy editor of Crop Stories and a writer, oral historian, and baker based in western North Carolina. Photographs by Stefanie Haviv of Stefanie Haviv Photography.

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