CR 12: Auburn chef heading to the Big Easy -, GA News Weather & Sports

CR 12: Auburn chef heading to the Big Easy

(Source: WSFA 12 News) (Source: WSFA 12 News)
(Source: WSFA 12 News) (Source: WSFA 12 News)
(Source: WSFA 12 News) (Source: WSFA 12 News)

A local chef is taking his Alabama talents to the Big Easy this weekend. David Bancroft owns the Acre restaurant in Auburn. He's also the chef there.  

If you've never been, it's a pretty unique place. It's called Acre because it's on an acre of land off W. Glenn Ave. in Auburn. Instead of getting boxes of produce and fruit shipped in they grow it on site or getting it brought in fresh from Alabama farms.  

"We've got edible surroundings all the way around so we can eat our landscape," Bancroft said.

During our visit he walked outside and picked some huge tomatoes. Then he made some fried green tomatoes with pimento cheese, topped with crab meat and two huge shrimp from Bayou La Batre, Alabama. His unique restaurant and creative style are paying off. 

Recently some top Alabama chefs chose him to represent the state in a sea food cooking competition in New Orleans.

"There will be 19 chefs from 19 states. Every chef is trying to highlight their regional sea food and what they have in their waters."

So Bancroft's been coming up with a unique Alabama dish to represent the state in the Big Easy. He's making sage roasted red snapper with a sea urchin sauce. Plus foraged mushrooms and some charred silver cream corn that just arrived from an Alabama farm.

He has a tremendous amount of the respect for the chefs who nominated him. All these guys have done this competition before. He's nervous but confident.  

"I expect to go out there and kick butt." Bancroft says.

You can check out his restaurant in Auburn. The menu changes every night.


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