Seasonally driven menus are what you will find at any of Chef Moffett’s restaurants around Charlotte. Join him for this one-hour cooking demonstration, where he will create an amazing everyday dish with locally sourced ingredients. Chef Moffett will talk about sourcing and what motivates him to find the best and most flavorful ingredients. In this case, eggs for a pasta, which he will make from scratch and local, grass-fed milk will make the ricotta filling. Chef will also be using and discussing pasture raised pork, which will provide the sausage filling of this dish. Chef will also discuss why these higher quality ingredients really do make a difference in your final product. A taste of his final dish will be provided!
Owner – Moffett Restaurant Group | Executive Chef – Barrington’s Restaurant
Cooking was not Bruce Moffett’s first career. It wasn’t until after earning a Political Science degree from the University of Rhode Island and briefly working the political circuit in D.C., that Bruce decided his true passion lied in the culinary arts industry. He enrolled at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from CIA with honors, Bruce gained restaurant experience in both Atlanta and Boston. Most notably, he worked in the kitchen at two of Boston’s most prestigious restaurants, L’Espalier and Metropolis Cafe. In 2000, Bruce moved to Charlotte to be closer to family where he opened his own restaurant, Barrington’s. He has been the Executive Chef there ever since and was recognized as a semi-finalist for James Beard Foundation’s Best Chef: Southeast award in 2009.
That same year, he opened his second restaurant, Good Food on Montford. In 2013, Bruce expanded his culinary reign in Charlotte by opening Stagioni, a rustic Italian restaurant in an historic Tuscan-style villa. With the addition of his third restaurant, Moffett launched Moffett Restaurant Group, which oversees all three restaurants.