Chef Clark Barlowe is chef and owner of Heirloom in Charlotte, North Carolina but woven into that job description you will find forager, farmer, bee keeper, butcher, teacher, philanthropist and cook. At Heirloom, the menu is made of constantly changing small plates that build a twelve, nine, seven, five or three-course prix fix dinner depending upon your appetite. Each dish is comprised of elements that Chef Barlowe picked while foraging, or grew in the raised beds behind the restaurant or created based on an inspiration from one of his culinary students at Charlotte’s Art Institute or from one of the 70 local farmers from which he sources his ingredients. Chef Barlowe never knows where he will find his next inspiration but when he does, chances are it will be on the menu that night. Learn more about Chef Barlow in the April issue of The Local Palate and practice your foraging and cooking skills with Chef Barlowe’s recipe for Crudo and Apple.
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