Checking in with Michelin-starred chef Brandon Sharp
He’s got peaches on the mind.
Last fall, North Carolina native and Michelin-starred chef Brandon Sharp left Sonoma County to return to his roots. In just as few shorts months, he’s brought to the menu at Crossroads a refined approach to local cuisine. We caught up with the chef to see why he came back to North Carolina, what he loves most about working at Crossroads, and his favorite local ingredient to cook with.
What led you to Carolina Inn?
It was a great opportunity to come back home, after cooking at some of the best restaurants all over the country.
What do you love about working here?
The people. The sense of common purpose. And the excitement that our guest just walking in the door.
How would you describe your approach to cooking?
Generous, yet precise.
What are some of your favorite menu items, and why?
The crispy braised pork shoulder portrays a few common Southern ingredients – grits, greens, pork, and red-eye gravy. But for each element, we talk the long way to give our guests the very best version of each item. All the elements are in tune. For example: we add red wine spiced prunes to give the dish a sophisticated, yet rustic touch of sugar, acid, and spice that’s otherwise lacking.
What are you favorite local ingredients to work with, and why?
I’m waiting on peach season, which is true for ten to eleven months out of the year.