Featured Participants

An Asian Cuisines (Cary) with Big Table Farm

Big Table Farm

Big Table Farm is the collaborative effort of Brian Marcy and Clare Carver. They consider themselves winemakers and artists. They promise to grow and produce what they love to eat and drink. Brian Marcy is the winemaker. They moved to Oregon from Napa and bought property in the Willamette Valley (about an hour outside of Portland) on which they plan to plant a vineyard. This Oregon adventure is inspired by their desire to grow grapes, make wine, and to have the space for all of Clare’s animals and Brian’s wacky projects.  The process of planting vines is a long and expensive one, so in the meantime they purchased grapes and made wine starting in 2006. They named their Farm and winery after their desire to provide a gracious and welcoming table for themselves and friends, with a cornucopia of hand-crafted food and wine. Ambitious as it is, they launched a winery and established a working farm, where they raise pasture poultry, pigs, cows, and egg-laying chickens. They also keep a large garden. They worked towards a managed intensive grazing system of farming that builds their soil, sequesters carbon, and moved them towards a healthy, sustainable and diverse farm.

In 1996 Brian worked his first harvest, having studied fermentation science at Davis he took to the process of winemaking easily and loved it. Brian worked in the Napa Valley and learned from many of the most esteemed winemakers and wineries including Turley Wine Cellars, Neyers Vineyards, Blankiet Estate and Marcassin just to name a few.  Brian also spent a Harvest working in Australia at Trevor Jones Fine Wines. These varied experiences have contributed to Brian’s ability to optimize each vintage and vineyard into the bottles of Big Table Farm wines.



An Asian Cuisines

http://www.ancuisines.com/images/stories/diningrooms/IMG_8301.jpgÃn which means “to dine” or “to eat” in Vietnamese, showcases Culinary Director’s Steven Devereaux Greene signature ‘New World’ cuisine, an elegant blend of Southeast Asian flavors and European influences. Greene has artfully combined the elegance of a French four-star restaurant with the sensational flavors of a Southeast Asian market. An has been featured in magazines across the state including Metro Magazine, Wine Spectator, and Triangle Business Journal.

Joshua Hughes, Chef de Cuisine, originally from Travelers Rest, SC, found himself in the kitchen at a very early age. He spent numerous hours in his grandmother’s kitchen searching the spice cabinets and playing with different flavors and textures. At age 16, he started working at a local steakhouse as a busboy, but would volunteer to help in the kitchen any chance he could. After graduating from high school, he knew he needed to start expanding his culinary knowledge from steaks, and began working at several local restaurants, each time learning a new set of skills. In 2006, his culinary career reached a new level when he came across a new restaurant in Greenville, SC called Devereaux’s.

Starting out as an assistant to the pastry chef, Hughes quickly learned that he was a part of vision driven by desire. Under the direction of Steven Devereaux Greene and Spencer Thomson, he learned that extreme drive, passion, and effort would be rewarded by creating memories for guests. He quickly worked his way through every station and was promoted to head sous chef.

In early 2011, Hughes made a move and joined the team at the award-winning Herons of the Umstead Hotel and Spa in Cary, NC. Under the direction of Executive Chef Scott Crawford and a familiar face and old friend, Chef de Cuisine Steven Devereaux Greene, Hughes joined the team as a sous chef. During his tenure, Herons received its Five Star rating and AAA Five Diamond Award. Hughes knew that to improve yourself that you must work with the highest level of culinary talent which the Umstead provided. In 2012, Chef Greene was granted the opportunity to take over AN Cuisines, and he chose Hughes to be his executive sous chef, and eventually chef de cuisine.

When not in the kitchen, Hughes spends his time with his lovely wife, Kristin and their two dogs Lily and Niko. 


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