Wake Forest 27587 Magazine

Spring 2018

The quarterly 27587 MAGAZINE is a must-read, in-you-hands publication that strives to give a deeper identity to rapidly growing Wake Forest, N.C. It highlights in-depth stories, targeting higher-income households.

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64 Spring 2018 | Wake Forest 27587 Magazine "He said, 'It seems like you've got a little talent for this. You'll learn more if you get out in the kitchens,'" Dowdle recalls. And so he did. He parlayed his way into several downtown Charleston restaurants before landing at Rosebank Farms Café on Kiawah Island and even working with chef Casey Taylor. "He was one of the sous chefs at Magnolias," he said of the famed restaurant. "at was the end all and be all. "He just let me do my thing. We used a lot of crawfish. … I played with it and changed it over and over." Amid it all, he met his wife, Amy, and became the father of four — Clayton, Baity, Walker, and Campbell — now running in age from 7 to 16. "I'm a busy man," he said. His wife, being from Wake Forest, led him here. "I was living on the ocean," he said of the transition. "I woke up in a small house behind a Texaco station and wondered, 'What have I done?'" at was in the late '90s. He then landed at Birkenstock's in historic downtown Wake Forest, eventually operating the place before Heritage developer Andy Ammons enticed him to come to 1250 Heritage a dozen years ago. "When Jeff had Birkenstock's, it was our 'go-to' spot for both date night and dinner with friends. Second to none," Ammons said. "When word got out that Birkenstock's was closing, we were very disappointed, but we saw a silver lining in that we were able to offer Jeff a chance to join our team at Heritage. His upscale southern style is both trendy and classic at the same time. His ability to consistently prepare awesome high-quality meals, whether for two or for 40, is amazing." It is in the kitchen where Dowdle's experience reveals itself. He knows the sought-after consistency for the Lemon Grits to accompany his Crawfish Cakes recipe. "e thing about grits, the more you cook 'em, the better they are." Translation: 45 minutes to an hour on the stovetop. For the Crawfish Cakes appetizer, he shows a decided preference for domestic crawfish, noting Wheeler's Crawfish Farm in Louisburg as a supplier. Even the grits have the "Made in North Carolina" label, coming from Lakeside Mill in the western North Carolina town of Spindale. ose southern grits, though, can be a hard-sell in a region with so many transplants. "e biggest trouble I have is getting people to eat grits," he said. "ey eat polenta. It's the same as grits. It's just a different grind." This Classic Plate C harleston, S.C. — the seaport known for its pastel antebellum mansions, cobblestone streets, and, not surprisingly, low-country cuisine — was the boyhood home of Jeff Dowdle back in the day. Before long, though, he was off to study culinary arts at Johnson & Wales University. It was short-lived. One of his professors, a Louisiana native, ignited a spark. An occasional feature exploring favored dishes by some of the region's top chefs Details The chef: Jeff Dowdle, the Charleston native whose specialty in low-country cuisine led him to assume the executive chef 's mantel at 1250 Heritage restaurant, with its view of the 18th fairway at the Bob Moore-designed golf course. The plate: Crawfish Cakes with Chipotle Mayonnaise and Lemon Grits. The place: 1250 Heritage 1250 Heritage Club Ave. Wake Forest NC 27587 The phone: 919-453-2020 ext.16 The web site: playheritagegolf.com The hours: Lunch daily, 11 a.m.-3 p.m.; dinner served Thursday, Friday, Saturday, 5:30- 8:30 p.m.; Friday and Saturday only November-March; Sunday brunch menu available 9 a.m.-3 p.m. Bar hours vary by season. Open to the public. More to savor 1250 Heritage, which touts its "unrivaled views" and "elegant atmosphere," offers such appetizers as "Braised Short Rib Potato Skins" and "Blackened Fish Tacos," and such dinner entrees as "Soy Mirin Glazed Atlantic Salmon." Crawfish Cakes As prepared by Jeff Dowdle of 1250 Heritage PHOTOGRAPHS BY PHILIP M. READ

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