Aching to satisfy your need to know about the next big food thing? It’s important to keep up. For example, just when we’ve gotten used to quinoa, millet steals the show. Who knew?
Exotic grains aside, most of the South is knee deep in colorful, tasty produce this time of year and the best way to discover new styles for presenting these foods is by trying the restaurants participating in Restaurant Week 2016. It is a perfect time for each chef to show off! Fresh vegetables and local meats and cheeses offer the best opportunity for increased nutrition and better health. And the taste? Check it out.
While the criteria for becoming a FiveStar Food Fight Chef does indicate support for Restaurant Week, it doesn’t always mean table service with candles and cloth dinner napkins. The FiveStar Food Fight Chefs will face off at the Chattanooga Market on August 7, cooking for a panel of judges before the public, using the freshest local ingredients directly from the day’s market. This article serves as an introduction to the five as each has distinctive accomplishments to bring to the table, so to speak. Today we showcase a familiar face to Chattanooga Magazine, Eric Fulkerson.
Executive Chef, Bald Headed Bistro
Winner of last year’s FiveStar Food Fight, Chef Eric Fulkerson returns this year. Fulkerson is the Executive Chef at Bald Headed Bistro, the area’s only “Western” themed dining experience. He previously served in the same role at the Reynolds Plantation in Georgia, where he once made lunch for former First Lady, Laura Bush. He’s a graduate in Culinary Arts at Johnson & Wales University in Charleston, South Carolina.
He began his career as a Sous Chef at Osprey Point Restaurant at the Kiawah Island Golf Resort in South Carolina. Fulkerson looks forward to the opportunity to create tempting small plates for this year’s competition using the freshest ingredients available, direct from Chattanooga Market vendors.
Fulkerson has three sons who live in nearby Maryville, Tennessee. This summer he is a featured chef at the Bascom Center for Visual Arts annual fundraising event, Collective Spirits, in Highlands, North Carolina.
He is especially excited about the new seasonal menu at Bald Headed Bistro in Cleveland, Tennessee. The restaurant also features a monthly supper club and will host several award-winning guest chef appearances throughout the summer and fall. “These are really good opportunities to experience emerging styles,” says Fulkerson.
Photography by Clay Miller on location at Chattanooga Kitchen