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Local Event
Cost: 160
Elements chef Michael Chuong hosts master sommelier Max Kast of Broadbent Selections Inc for this charity wine dinner for the benefit of the Frankie Lemmon School and Development Center.
Sponsored by Greg & Paula Stafford
Thursday, Jan 30, 2020 @ 7 p.m.
BROADBENT SELECTIONS INC.
Broadbent Selections Inc. first and foremost select wine that must be the very best of its type. It’s not enough for a wine to please them; its quality and value must bowl them over. It’s been said that the difference between a good meal and a great meal is that, with the former, you finish the meal thinking, “The food was good”. With a great meal however, you think, “Life is good”. And that’s precisely what they look for, and what they are proud to represent; wines that gratify not just the palate, but the soul. Yet, they do more than represent wine. They also represent the people and passion behind those wines, which is why, since we were founded in 1996, our focus has always been on family-owned wineries-on places with personality and stories, and on wines that come from the heart. Their absolutes are quality and character.
While studying History at the University of Montana, Max Kast supported himself by working in restaurants and wine bars. With a pocket full of tip money, he purchased a bottle of 1991 Chateau Musar Rouge and fell completely in love with wine. After graduating with a BA, he decided to forego the world of academia for a full time career in the world of food and wine when he realized he spent more time reading Michael Broadbent, Kermit Lynch, and Jancis Robinson than applying to grad school. Max was the wine director at the Relais & Chateaux property, Triple Creek Ranch in the Bitteroot Valley of Montana before he moved to Chapel Hill, NC where he spent 10-years as Wine Director of the Grand Chef Relais & Chateaux Fearrington House Restaurant. During his time at the Fearrington House he helped the property earn the coveted Grand Chef Relais & Chateaux and the Forbes Five Star designations.
In 2018 after over a decade of traveling, tasting, studying and more studying, Max earned the coveted designation of Master Sommelier from the Court of Master Sommeliers. Max is one of only 273 Master Sommeliers in the world. Since 2016 Max has worked for Broadbent Selections, where he passionately promotes their diverse portfolio of family-owned global boutique wineries from around the world including the wine that set him on his path, Chateau Musar.
www.broadbent.com
ELEMENTS
Elements offers simple, yet elegantly composed food in a serene, contemporary setting. Their passion for fine dining will compliment your taste for haute cuisine. From the moment you walk in to the last delicious morsel you will taste, you are promised a unique and exquisite dining experience.
The cuisine combines classical as well as modern Asian and European cooking techniques to enhance the flavors of local and sustainable ingredients. Our menu changes often to capitalize on the freshest and most seasonal fare. We are proud that we select menu items from local farms and food producers such as Heritage Farms in Seven Springs, NC, Homeland Creamery in Julian, NC and East Branch Ginger. The seafood at elements is also delivered fresh from North Carolina seafood purveyors and global sustainable vendors.
Although born in Southern Vietnam, Chef Michael Chuong fled at age 15, escaping Communist Vietnam. As the eldest son, Chuong’s most vivid memories of his youth take place in the kitchen with his mother, preparing for each night’s family meal. Well-versed in the art of cuisine.
Chuong was trained extensively and eventually promoted throughout the kitchen to the position of Chef de Cuisine at the Inter-Continental Hotel’s five-star restaurant, Le Continent in New Orleans where he competed in the American Culinary Federation winning medals in GoldSilver, and Best of Show. Multiple opportunities and awards later, he came to Cary, NC as Executive Chef at the privately owned Prestonwood Country Club in Cary, NC and then at ăn Asian Cuisine. Elements is Chuong’s own restaurant and has been customized to the locals’ palates, and features more dishes and flavors the community is looking and craving for. Chef Chuong has already created a large following, goodwill in the community, and captured the attention and love of the Triangle.
http://www.elementsofchapelhill.com/
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