Article Published: Sep. 20, 2012 | Modified: Sep. 20, 2012
The 1861 Farmhouse Restaurant and Winery in historic Valle Crucis is pleased to announce its new executive chef, Anthony Burton.
Burton is a classically trained, award-winning, American and European-trained chef. He has worked in many celebrated restaurants and country clubs in the South, including Westglow Resort and Spa in Blowing Rock, Tree Tops at the Inn at Elk River, Vineyards Restaurant in Winston Salem, Sedgefield Country Club in Greensboro, Jefferson Landing Club in Jefferson, Goldsboro Country Club in Goldsboro and the Wilmington Hilton Hotel in Wilmington, among others.
Burton has trained at the renowned Le Cordon Bleu and apprenticed at fine restaurants in Spain and France. He is a skilled culinary chef, pastry chef and master ice carver. His professional affiliations include American Culinary Federation, Coastal Plains of N.C., American Culinary Federation, High Country Chefs Association and Professional Chefs of North Carolina, of which is a co-founder.
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,” 1861 Farmhouse owner Alison Garrett said, “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.”
Garrett added that Burton’s menu will reflect the 1861’s Southern roots, with French-influenced, Southern gourmet offerings.
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. Diners can look for an expanded dinner schedule coming soon. In addition, The 1861 Winery boasts award-winning private label wines. For more information, including menus and hours, visit http://www.1861farmhouse.com
or call (828) 963-6301.