On Sunday, August 14th UGK did some culinary spelunking at Cave 1912, an up-and-coming Raleigh restaurant still in its first year of operation. At UGK: Unearthed, Executive Chef Michael Pryor, and restauranteur Brian Wellman invited UGK’s guests into the restaurant for a culinary exploration of North Carolina’s natural bounty. This being the first UGK event in Raleigh, NC, we were thrilled to be able to work with such a talented group that shared our culinary and community-focused philosophy.
The event, UGK: Unearthed was designed to showcase the best qualities of North Carolina’s farmed products, something that Chef Pryor is used to doing at Cave 1912, as the menu is changed almost daily in order to only utilize what is freshest, most readily available, locally sourced, and in season. This commitment to North Carolina’s local farms is underscored by Chef Pryor’s creative talent, and his ability to readily adjust his menu to what is seasonal and available.
Chef Michael Pryor (Cave 1912, Raleigh, NC) designed and prepared the culinary fare for UGK: Unearthed with the help of an outstanding kitchen staff at Cave 1912. Only about one year since opening its doors, Cave 1912 is already recognized as one of the “Culinary Gems” of Raleigh, NC, with Chef Pryor at its culinary helm.
Chef Pryor attended the Culinary Institute of America for culinary school, after which he interned under Chef Michael Gettier at Antrim 1824 in Taneytown, Maryland. Following graduation, Chef Pryor moved to Frederick, Maryland (his hometown) where he worked at Volt, under the guidance of Chef Bryan Voltaggio. After this, he moved on to work with Chefs Grant Achatz – one of the pioneers of “progressive cuisine” and molecular gastronomy – and Dave Beran at Next in Chicago before heading to Raleigh.
Now at Cave 1912, Chef Pryor continues to demonstrate his creativity, modesty, and talent in a kitchen stoutly devoted to the local sourcing and clean preparation of quality ingredients.
House Bread Loaves and Butter
Heirloom Tomato Tartare with Muscadine Grapes and Tomato Water, Almonds, Lemon Thyme, and Olive Oil Ice
NC Striped Bass with Country Ham Dashi, Fennel, and Sunflower Shoots
Hearth Cooked Stuffed Chicken with Jus, Desiree Potatoes, Corn Pudding, and a Green Carmen Pepper Sauce
Melon – Cantaloupe Parfait, Honeydew, Watermelon, and Lemongrass Ice Cream
Unearthed Bloody – courtesy of Korey Battles (Fermented Heirloom Tomato Water, Fair Game “Flying Pepper” Vodka, Fresh Citrus, Ground Pepper
Les Quatre Tours Rosé
Provence, France 2015
Samuel Robert Vintner’s Reserve Pinot Noir
Willamette Valley, 2014
Bodegas San Prudencio DePadre Rioja Red Blend
Rivata Moscato d’Asti
Piedmont, Italy, 2015