Sept. 18, 2012. The 1861 Farmhouse Restaurant and Winery in Historic Valle Crucis recently announced its new executive chef, Anthony Burton. Chef Anthony is a classically trained, award-winning, American and European-trained Chef. He has worked in many of the great restaurants and country clubs of the South, including: The Westglow Spa, Blowing Rock; Tree Tops at the Inn at Elk River; Vineyards Restaurant, Winston Salem; The Sedgefield Country Club, Greensboro; The Jefferson Landing Club, Jefferson; The Goldsboro Country Club; and the Wilmington Hilton Hotel, among others.
Chef Anthony trained at the renowned Le Cordon Bleu and apprenticed at fine restaurants in Spain and in Paris. He is a skilled culinary chef, pastry chef, and master ice carver. His professional affiliations include: American Culinary Federation, Coastal Plains of NC Chapter – Past President; American Culinary Federation; High Country Chefs Association – Co-Founder, Officer; Professional Chefs of NC.
Alison Garrett, owner of The 1861 Farmhouse said, “We believe that The 1861 has the potential to be one of the great restaurants in North Carolina, and throughout the South, and we are confident that Chef Anthony has the skills and leadership to take us there. We are so excited to have his amazing culinary talent at The 1861.”
The 1861 Farmhouse Restaurant and Winery is located in a 151-year-old, fully restored Victorian Farmhouse in the heart of Valle Crucis. The restaurant is open daily for lunch, and serves elegant dinners Thursday through Saturday. Look for an expanded dinner schedule coming soon. The 1861 Winery boasts award-winning private label wines. Chef Anthony’s menu will reflect the 1861’s Southern roots, with French-influenced, Southern gourmet offerings. Visit 1861Farmhouse.com for menus and hours.
For more information, call 828-963-6301.
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