Featured Participants

Angus Barn with Steele Wines

Steele Wines

Owner Jed Steele has been involved with making wine in California for 49 years!

From his start as a cellar worker at Stony Hill in Napa Valley in 1968, to UC Davis for a Master’s Degree in Enology, to starting Edmeades in the Anderson Valley and being there for ten years, to then starting Kendall-Jackson and working there for the first nine vintages of that wildly successful winery, to the start of our own STEELE Wines in 1991-it has been an incredible ride.

During this time he has been able to produce wines from just about every top quality wine region in the state, from Santa Barbara to Mendocino. The line-up of vineyards which he either owns or from which he purchases grapes has evolved slowly over the years to where we consistently draw on some of the finest vineyards in California.

From viewing the actual number of wines he bottles, you might think that they are a large winery. However, this is not the case, as they specialize in many wines where the final bottling is less than 1,000 cases. This reflects Jed’s never ending fascination with many different varietals and vineyard locations. This approach allows him to maintain the practice of true craftmanship in the production of small lot bottlings.




Angus Barn

angus barn photoThe Angus Barn has been in service to the Triangle for nearly half a century. The rustic red barn has been praised highly through its many awards. It is consistently ranked by national trade publications as one of the 100 best restaurants in the country; Southern Living calls it a “one-of-a-kind scene.” In addition to helping the Frankie Lemmon Foundation through the annual Wine Maker Dinners, the Angus Barn also supports mental health through their non-profit organization, The Foundation for Hope.

http://www.angusbarn.com/images/walter2.jpg"Iron Chef America" Walter Royal: Alabama-born Walter Royal, Executive Chef of the Angus Barn and Pavilion, knew at the formative age of 14 that he wanted to spend his life exemplifying the southern way of spreading irresistible food before guests.  Although his mind may be totally focused on pleasing guests, his imagination is always soaring thinking of new ideas. And soar it did when Walter was asked to be appear as a guest chef on Food Network’s “Iron Chef America. Back at the Barn, Walter shares his wisdom in his well-known forum “Walter’s Teaching Kitchen,” a monthly class during which the public has a chance to learn and to interact with this brilliantly imaginative chef. Although awards, distinctions and recognition carry weight and great importance, there is no value that can be placed on Walter’s contributions to the Angus Barn. Any chef who can run two main kitchens, the gourmet wine cellar kitchen, The Pavilion catering kitchen and a kitchen team of 150, and do it all in a way that would make his grandmother smile, is worth his weight in gold.


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