Thanks to everyone involved in the Melange of the Mountains!

We had a great time competing at the Melange of the Mountains yesterday. Waynesville has some great restaurants and we were lucky to come away with 7 awards in 8 categories. We took 3 first place awards, 3 second place awards and the overall culinary excellence award for the most points awarded in the competition. We could not have been so successful without our friends and farmers. Thanks & special recognition go to:

Jackie Blevins. We collaborated on the first place dessert: Bacon, Breakfast Stout & Chocolate Cheesecake/Maple Whip/Bacon Brittle.

Farmer Damon @ Akashi Greens who has a local greenhouse in which he grows many fantastic vegetables. The arugula, heirloom lettuces and cavolo nero came from him.

Steven & Becca @ Balsam Gardens raised the duroc pigs we butchered a few weeks ago from which we made the bacon, pork chops and pork belly, pork broth, collards and more.

Sunburst Trout, it makes my job easy to have product like yours right around the corner.

Chris Allen, our longest term employee has been with us since demolition and has foraged ramps for me two of the past three years for Melange. We would not be where we are today if not for all your contributions.

Sean Whelan, my Chef de Cuisine who puts it on the line every day without hesitation and makes a great bacon brittle.

Alex Theodore & Dustin Shriver my sous chefs, without your dedication and skill we would not be receiving this recognition.

All the rest of the FLPH front and back of house staff. You are what makes us special and we truly appreciate you all.

Laurel Ridge Country Club & Haywood County Chamber of Commerce, thanks to everyone who worked so hard to put on this great event!

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About Chef Kaighn

A graduate of the Culinary Institute of America, Executive Chef Kaighn Raymond has over 23 years of experience with the last 8 years as owner and executive chef of Frogs Leap Public House and 13 of the previous in the Atlanta fine dining scene. Coming to Atlanta directly from the Culinary Institute of America, Kaighn had already reached sous chef level at Chatterley's, a beloved Connecticut bistro recognized by the New York Times and still flourishing today. Chef Kaighn worked his way through CIA gaining exposure to the industry in multiple capacities. Upon graduation from CIA with Dean's List Honors and a high pass on his 5th term practical Kaighn was recruited to the 5th group in Atlanta. Over the next decade Chef Kaighn developed his diverse skills as a highly celebrated Executive Chef in the Atlanta scene at several of the Atlanta's most notable establishments, including Brasserie le Coze, Alon’s, Atlantic Seafood Company, Horseradish Grill, Food 101, La Tavola, The River Room, The Vinings Inn, Pastis and The French American Brasserie. As the Executive Chef at Brasserie Le Coze, his flawless integration of creative, unpretentious cuisine coupled with inspired presentations re-elevated the reputation of the restaurant to one of the hottest in the city. During his years here Chef Kaighn fine tuned his skills under world renowned Chef Eric Ripert at Le Bernardin in New York City . After a long career at the top of the Atlanta fine dining scene, Chef Kaighn followed his dream to Waynesville, NC where he opened his first self owned restaurant: Frogs Leap Public House at 44 Church Street in 2012. FLPH was voted the #1 Restaurant, #1 Food and #1 Service in Western North Carolina by Open Table diners in 2018 and is in the Trip Advisor Hall Of Fame 2018.
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