2013 Carolinas Rising Stars

Chef Stuart Tracy of Butcher & Bee

Porchetta, Marinated Squash, Mustard Greens, and Pickles on Ciabatta from Stuart Tracy of Butcher & Bee

Chef Aaron Siegel of Fiery Ron's Home Team BBQ

Smoked Chicken Wings with Alabama White Sauce from Chef Aaron Siegel of Fiery Ron's Home Team BBQ

Chef Jason Stanhope of FIG

Saffron Spaghetti with Dandelion Greens from Chef Jason Stanhope of FIG

Chef Travis Grimes of Husk

Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums from Chef Travis Grimes of Husk

Chef Josh Keeler of Two Boroughs Larder

Duck Breast, Buttermilk-poached Winter Vegetables, and Cornbread Purée from Chef Josh Keeler of Two Boroughs Larder

Chef David Schnell of Brown's Court Bakery

Peanut Butter-Banana Roll with Peanut Butter Glaze from Chef David Schnell of Brown's Court Bakery

Mixologist Joe Raya of The Gin Joint

Bittered Holland Sling: Cardinal Barrel Rested Gin, Redbreast 12-year Irish Whiskey, Demerara Sugar, Boker's Bitters, Ron Zacapa 23-year Rum from Mixologist Joe Raya of The Gin Joint

Chocolate Makers Danielle Centeno and Hallot Parson of Escazú Artisan Chocolates

Chocolates from Chocolate Makers Hallot and Danielle Centeno Parson of Escazú Artisan Chocolates

Chef Bill Greene of Artisanal

Bergamot-encrusted Australian Lamb, Kuri Squash, Smoked Black Trumpet Mushrooms, and Chestnuts from Chef Bill Greene of Artisanal

Chef Matt Dawes of The Bull and Beggar

Mediterranean Octopus, Romesco, Gigante Lima Beans, and Salsa Verde from Chef Matt Dawes of The Bull and Beggar

Chef Brian Canipelli of Cucina24

Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon from Chef Brian Canipelli of Cucina24

Chef Katie Button and Service Director Felix Meana of Cúrate

Grilled Secreto Ibérico, Brussel Sprouts, Cauliflower, and Yogurt-Celery Root Espuma from Chef Katie Button of Cúrate

Chef David Bauer of Farm & Sparrow

Seeded Batard from Chef David Bauer of Farm & Sparrow

Chef William Dissen of The Market Place

Wood-grilled Cervena Venison, Green Strawberry Relish, Foraged Mushroom Gratin, Chioggia Beets, and Foie Gras from Chef William Dissen of The Market Place

Chef Mike Moore of Seven Sows Bourbon & Larder

Country Terrine, Chicken Liver Pâté, Pickles, and Pistachio Pesto from Chef Mike Moore of Seven Sows Bourbon & Larder

Brewers Luke (not pictured) and Walt Dickinson of Wicked Weed Brewing

Coconut Curry Wit from Wicked Weed Brewing

Chef Vivian Howard of Chef & the Farmer

Pimped Grits: Pimento Cheese, Cherokee Tomato Salsa, and Jalapeno Cornbread from Chef Vivian Howard of Chef & the Farmer

Chef Colin Bedford of Fearrington House

Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma from Chef Colin Bedford of Fearrington House

Sommelier Maximilian Kast of Fearrington House

Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma Paired with Bodegas Cesar Florido, Cruz del Mar Oloroso Seco Sherry, Chipiona, Andalucia, Spain NV from Sommelier Maximilian Kast of Fearrington House

Barman Dean James of Peccadillo

The Long Goodbye: Los Nahuales Blanco Mezcal, Lime Juice, Mint Syrup from Barman Dean James of Peccadillo

Pastry Chef Katie and Chef Justin Meddis of Rose's Meat Market and Sweet Shop

Carolina Charcuterie Board from Chef Justin Meddis of Rose's Meat Market and Sweet Shop

Chocolate Rochers from Pastry Chef Katie of Rose's Meat Market and Sweet Shop

Chef Nathan Allen of Knife & Fork

Nasturtium Panna Cotta: Sumac Water, Pesto, Flowers, and Salted Seed Pods from Chef Nathan Allen of Knife & Fork

Chef Justin Burdett of Ruka's Table

Australian Beef Strip, Squid Ink, Yukon Potatoes, Fermented Onion Purée, Lardo, and Bone Marrow-Anchovy Vinaigrette from Chef Justin Burdett of Ruka's Table

Roaster Marshall Hance of Mountain Air Roasting

Finca Kilimanjaro Coffee from Roaster Marshall Hance of Mountain Air Roasting

Sommelier Brad Ball of Social Restaurant + Wine Bar