On Sunday, July 31st UGK came down into Charlotte, NC to get around the table and share a meal for an evening inspired by the centuries-old culinary traditions of the Italian peninsula. While Tuscany, with its lavender fields, timeless sunsets, and warmth of cuisine and culture was our jumping-off point, there was no avoiding the Southern atmosphere in which we found ourselves. The entire Italian feast that lay ahead was filtered through the lens of the American Southern culinary traditions, and the end result was a delicious and inventive culinary hybrid.
Drew Dodd is the executive chef at Stagioni. He joined the team at Stagioni in late 2014, and was promoted to executive chef less than one year later.
A native of Nashville, Drew has been working in Kitchen since he was 15 years old. He started as a dishwasher, and quickly moved his way up to cooking. Drew fell in love with the “controlled chaos,” as he describes restaurant kitchens.
Drew moved around the US and worked in kitchens in Seattle, Spokane and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University.
He worked in several restaurants in Charlotte, including his role as executive chef at George’s Brasserie, before joining Moffett Restaurant Group in 2014. Drew couldn’t pass up the opportunity to work with award-winning chef Bruce Moffett, saying “It’s a wish list item.”
Drew describes Italian cooking as a respect for ingredients. Drew’s own respect for fresh, locally sourced ingredients and rustic dishes prove to be the perfect match for Stagioni and Moffett Restaurant Group.
(This Chef Bio taken from the Moffett Restaurant Group Website)
Keep up with Chef Drew Dodd and the rest of the family at Stagioni!
Check out their Instagram for a look behind the scenes in the kitchen, and to see the glorious locally sourced food the kitchen is producing now!
Follow Stagioni on Twitter, and see what exciting developments lay on the horizon!
Like them on Facebook! And definitely, definitely pop in to say hello and share an outstanding meal next time you are in Charlotte. Surely, the Stagioni crew would love to see you!
Passed Hors d’Oeuvres
Carolina Gold Arancini with Local Mushrooms
Salad of Pork Belly, Local Watermelon and Cucumbers, Basil, UAV Feta
Pimento Cheese Tortellini, Charred Corn, Local Kale, Blistered Cherry Tomatoes, Ham Bone Brodo
Calabrian Hot Chicken with Cucumber Salad
Buttermilk and Peach Cannoli
Lavender Collins (Gin, Lemon Juice, Lavender simple syrup, garnish with Lavender sprig and Lemon wheel)
Louis Chavy Bourgogne Grand Ordinaire
Burgundy, FRANCE, 2014
Caleo Nero D’Avola Terre Siciliane
Sicily, ITALY, 2014
Domaine Des Versauds Morgon
Southern Burgundy, Beaujolais, FRANCE, 2012
Marchese dell’Elsa Moscato d’Asti
Piedmont, ITALY, 2015