Paradigm Winery, located in the Oakville appellation of Napa Valley, hand-crafts small quantities of estate-bottled red wine. They are known for their Merlot and Cabernet Sauvignon, though they also produce a tiny amount of Zinfandel, Cabernet Franc and Rosé. Regardless of the varietal, the wines are a rich expression of the vineyard they have been farming now for twenty-nine years.
Bin 54 Steak & Cellar
Bin Fifty-Four Steak & Cellar 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.