Allegra Grant is a chef with a thirst for adventure and passion for sustainability. She has been working in the hospitality industry for over 10 years wearing many different hats. After graduating from Johnson & Wales University in Charlotte she moved to Asheville to work with Katie Button at The Nightbell and Curate. Not only does Allegra love to cook, she enjoys the details and thrill of event planning. In the winter of 2016, she moved back to her hometown of Atlanta for the next adventure as the Culinary Events manager for a national culinary tour visiting 20+ cities. After hopping around on the rock and roll tour of heritage pigs she worked as a Culinary Project Manager for Gumbo Marketing. Allegra recently started her own private chef and events business, Fenomenom in Wilmington North Carolina where she currently resides and is open for client bookings, partnerships, and collaborations. Spanish cuisine with ethically farmed and sourced ingredients is her specialty, but she equally loves cooking global cuisines.
This will be her second presentation with us and this time she has brought Ana Shellem with her.
The menu for the evening:
Mejillones en escabeche
Wild mussels marinated in a tangy garlic tomato sauce
Fried eggplant with local honey and sea salt
Almejas a la sidra
Clams cooked in cider with chorizo and apples
Tarta de Santiago
Citrus almond cake