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 of Shell’em Seafood with her.
Here is the holiday menu….. the much requested PAELLA!!!
Ensalada de invierno
beet and orange salad with candied walnuts
Almejas a la sidra
Shell’em wild harvested clams cooked in Asturian cider with apple and chorizo
Shell’em wild harvested mussels paella with garlic aioli and preserved lemon
classic Basque cheese cake with PX cherries