Venison Wellington with Collards, Potato, Porcini Mousse, Bordelaise
Beet and Spring Pea Salad
Born and raised in North Carolina, Sam is strongly rooted in Southern Cuisine and farm to table is his heart. After working in many fine dining restaurants throughout the country including Alinea, Momotaro and other Michelin rated establishments. Now, Sam wants to bring his expertise to your home kitchen.
Well versed in French, Italian, Molecular and Modern American, he loves to create a show with his dinners. Prepare for a little bit of magic with every course!