Recipe/Chef of the Month

For those you like to experience cuisine native to the Greater Raleigh area, each month you can find a featured restaurant here.

Herons

Chef Profile – Phil Evans

Following a nation-wide search, Phil Evans was chosen to be the Executive Chef of The Umstead Hotel and Spa's signature restaurant, Herons. Since opening in January 2007 Herons has received national attention under Evans leadership including mention in Food & Wine, Condé Nast Traveler where Herons was named a "Hot Table" and called a "culinary gem," and in Celebrated Living where they noted it as "Superbly Southern."

As one of the foremost rising chefs in America today, Evans' pedigree includes experience at several four and five-star properties, a contagious energy and expertise in the culinary arts, and a passion for seeking out the finest ingredients for his modern regional American cuisine.

Born in upstate New York, Evans' passion for cooking developed early in his youth while at his Italian grandmother's side. After years of cooking with his family, he graduated at the top of his class with a degree in the culinary arts from Paul Smith's College of Arts & Sciences. Highlights from Evans' 10-year culinary career include a stage at the 3-star Michelin restaurant L'Esperance in France; Executive Sous-Chef at the St. Regis in Houston where he also opened The Remington Grill as Chef de Cuisine; and most recently as Executive Chef at the St. Regis in Aspen where he oversaw all hotel food and beverage programs including their in-house restaurant, Olives.

Herons, the well appointed 98-seat restaurant with a 46-seat terrace and adjoining 55-seat bar presents a modern dining experience like no other in the South. Chef Phil Evans' ingredient-driven cuisine pays tribute to the finest North Carolina and Southern farmers and artisans, a reminder of Herons setting in the agriculturally rich Triangle area of North Carolina and its' location in this stunning new contemporary hotel. Patrons may indulge in Herons a la carte menu, which will soon include spa-inspired dishes, as well as Chef Evans' seasonal Tasting Menu, or even in their southern style Afternoon Tea. An extensive wine selection and casually elegant décor compliment the modern American dining experience at Herons, open for breakfast, lunch, brunch and dinner.

Signature dishes on Chef Evans' current menu included a Goat's Milk Ricotta Agnolotti with Summer Tomatoes and Crispy Tasso Ham, Housemade Duck Rillettes with Tuffled Duck Egg Custard, and Pan Roasted Poulet Rouge Fermier Chicken with Field Peas and Miitake Mushrooms.

Tasso Ham & Scallion Hushpuppies
6 servings

2 Cups All Purpose Flour
1 Cup Yellow Cornmeal
2 tbs. Baking Powder
4 Large Whole Eggs, Slightly Beaten
10 oz Club Soda
½ Pound Tasso ham, Small Dice
¼ Cup Red Onion, Finley Chopped

Whisk the all purpose flour with the cornmeal, baking powder, and a pinch of pepper

Add the eggs, and club soda, then whisk until the batter is smooth

Fold in the Tasso ham, scallions, and the red onions

Using a small ice cream scoop, drop into the fryer, turning
occasionally until golden brown.