Elements of Chapel Hill
2110 Environ Way
Chapel Hill, NC 27517
6:30 p.m. Reception
7:00 p.m. Dinner Starts
2010 Lambert Bridge Bevill Vineyard Sauvignon Blanc, Dry Creek Valley
2009 Reynolds Family Chardonnay
Nassawadox oysters, crispy horseradish, kiwi mignonette
2010 Lambert Bridge Chardonnay, Sonoma County
Outer Bank’s scallop, braised pork belly with lava-smoked sea salt, edamame
2009 Reynolds Family Pinot Noir
Vietnamese beef tartar with sesame chips, chilies, mint and basil
2010 Lambert Bridge Maple Vineyard Zinfandel, Dry Creek Valley
Lemongrass rack of lamb, pomegranate sauce, jasmine rice, scallion oil, golden onion
2008 Reynolds Family Estate Cabernet Sauvignon
Ban Me Thuoc Coffee Cream Brule
2006 Reynolds Family Naughty Sticky
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, elements promises to deliver a unique and exquisite dining experience. Their cuisine combines classical as well as modern Asian and European cooking techniques to enhance the flavors of loc al and sustainable ingredients. The menu changes often to capitalize on the freshest and most seasonal fare. elements is proud that they select menu items from local farms and food producers such as Coon Rock Farm, Brinkley Farms and Goat Lady Dairy. 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. After arriving in the United States, Chuong learned the English language and the ways of Americans while attending high school in New Orleans, and later at Louisiana State University where he studied for his dream career in architectural design. But what began as a part-time job at the four-star Inter-Continental Hotel of New Orleans soon took hold as his new dream career. Recognized for his advanced palate, finesse in the kitchen like his mother, and curiosity in the culinary arts, 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 1992, when asked by his colleague to join him as his partner and chef in opening Delargo, Chuong seized the opportunity as excellent training for the restaurant of his own he knew he’d one day open. By 1993, Chuong’s reputation as one of New Orleans’s best chefs was no secret. The four-star Fairmont Hotel recruited him to reinvigorate their highest-end dining room, Zazerac. After one year, Chuong succeeded in elevating their status to one of the top 25 restaurants in New Orleans, and again received four stars for his exemplary efforts.
With such accomplishments under his toque, Chuong accepted the role as Executive Chef and Operations Manager at New Orleans’s City Energy Club in 1995. He then accepted the position as Executive Chef at the privately owned Prestonwood Country Club in Cary, NC, in 1997. After 8 years as the beloved Executive Chef at Prestonwood Country Club, Goodnight bestowed on Chuong his biggest honor yet – to partner with her in opening his own restaurant. ăn, which opened in late Summer 2006, represented the culmination of Chuong’s talent, heritage and culinary experience, introducing a Southeast Asian-inspired restaurant like no other to the region. Here, Chuong’s life story unfolds at the table, through his version of “New World” cuisine. Successfully opening and operating ăn for over 6 years, Chuong has won multiple awards, and made ăn into a Triangle destination dining spot. elements, opening in 2012 will be his next challenge opening and operating his own restaurant concept. elements has been customized to the locals’ palates, and will feature 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.
Date: Thursday, February 07 2013
Price: $121/person excluding tax & gratuity