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Chapel Hill chef Dan Jackson can add a new aspect to his resume: “Chopped” winner.
The executive chef for the new Italian restaurant Osteria Georgi in Chapel Hill recently won Food Network’s “Chopped” competition on Tuesday, June 15.
The culinary competition on the Food Network features four chefs cooking surprise ingredients from a basket with the worst dish in each round sending one chef home. Some ingredients Jackson had to work with on Tuesday’s episode included challenges like algae oil, black ants, sunflowers and meatless breakfast sausage.
In an interview with the News & Observer, Jackson said he’s always wanted to participate in a cooking competition.
May 20, 2021
Chef Daniel Boulud opens his highly anticipated, sprawling new seafood restaurant in Midtown Manhattan’s One Vanderbilt skyscraper this week. Le Pavillon debuts with a limited number of dinner reservations May 20, followed by a full opening on May 28. The restaurant takes its name from the New York destination that’s widely credited for putting French cuisine on the national stage during its run from 1941 to 1966. “Le Pavillon was synonymous with French dining in New York in the ‘40s, ‘50s and ‘60s,” Boulud told
Wine Spectator. “Bringing back that name here to New York was very important.”
The cuisine focuses on seafood and vegetables, with an emphasis on seasonal and local ingredients. Menu items include roasted beets with sesame, poached halibut and baked lobster with purple potatoes.
Giorgios Bakatsias, the restaurateur behind Giorgios Hospitality & Lifestyle Group, will open Osteria Georgi in Chapel Hill this spring. Chef Daniel Jackson, an Eleven Madison Park and MoMA alum, will join as partner and chef. Named in honor of Bakatsias’ late friend, George Tarantini, an Italian native and former North Carolina State soccer coach, the restaurant will focus on Italian fare made with locally sourced ingredients from the area. “George had such love and respect for hospitality, and for all the small details that make it such a special way of connecting,” says Bakatsias.
Giorgios Bakatsias and George Tarantini
Giorgios Hospitality Group
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