Featured Participants

Bin Fifty-Four Steak and Cellar with Larkin Wines

 

Larkin Wines

Sean Larkin is undoubtedly the only person born in Inverkeithing Fife, Scotland, who owns an emerging Napa Valley wine entity. What's more, Larkin, took an amazing course of action from his chosen European profession to achieve his long term dream of becoming a wine proprietor in California's most prestigious wine producing area.

Larkin is considered a true bon vivant in local Napa wine circles and even refers to his Cabernet Franc as "the poor man's Chateau Cheval Blanc," in a most respectful reference to the great Bordeaux chateau. In many ways, Sean Larkin is a modern day pioneer in the truest traditions of Napa Valley. He arrived with little more than his energy and dedication and has literally made something really special from the grapes.

His winemaking philosophy is very simple:  source good grapes, blend the best wines, and enjoy life.

www.larkinwines.com

 

Bin Fifty-Four Steak and Cellar

Bin Fifty-Four believes in serving the highest quality meats, seafood, and vegetables in a simple and honest manner. By enhancing the flavors subtly, the quality of their product speaks for itself.   Everything they serve, including breads and desserts, are made in house with the best available ingredients they can find. The fish is sashimi grade and the beef is a mixture of aged USDA Prime and Certified Black Angus.  BIN Fifty-Four steaks are seasoned with sea salt and fresh ground pepper, slow grilled over a hickory wood fire, rested for a quarter of the actual cooking time and finished with brown butter.  Sauce is always served on the side, enabling the guest to control its influence.

Executive Chef Kevin Draper has been interested in food and cooking since a young age. He grew up in the triangle and began his culinary career in high school. He worked in the mountains of North Carolina while attending Appalachian State University.  Kevin left the mountains in 2006 to crew on board a private yacht, sailing down the east coast and into the Caribbean, where he developed a passion for regional and locally sourced ingredients. Upon his return to the triangle, Kevin worked at the Fearrington House Restaurant in Pittsboro until 2009 when he came to Bin 54. He strives to use the best ingredients available and prepare them in a simple and straight forward manner. He believes the food quality and flavors should speak for themselves. Kevin and his wife live in Hillsborough with their two daughters.

www.bin54chapelhill.com

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