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Tyson Amick Aubriana’s

Tyson Amick is finally, and deservedly, in charge of his own kitchen. This long-time sous chef at the lauded Marc’s on Market now heads up the kitchen at Aubriana’s, the chic downtown eatery on South Front Street. Growing up in Burlington, North Carolina, Amick comes from a family of non-chefs. Thanksgiving was always viewed as time for the traditional fixin’s, but once he got a taste of the restaurant life, he started to view things a little differently. In 1993, his family moved to Wilmington and he got his first restaurant job busing tables and washing dishes at a spot by the beach. From there, he moved to the Cape Fear Country Club, where he met his mentor and future boss, Marc Copenhaver. “Marc saw some potential in me and taught me what it takes to be more than a cook, to be a chef. Under him, I just took in as much as I could and then practiced until I got it right,” he says. Amick estimates that 90 percent of his career was spent with Copenhaver either at the Country Club or at Marc’s on Market. With a style that’s French inspired with a Southern twist, his menu at Aubriana’s shows the breadth of his technique and the depth of his influences. The three sides he gave us show the same. “Since I’ve been cooking professionally, Thanksgiving with my family has changed,” says Amick. “We’re more creative now, and I always try to bring in a dish or two that plays with something familiar to all of us.” Familiarity and accessibility are key components to Amick’s contributions, as they utilize some familiar ingredients like crescent rolls and Jiffy cornbread mix. Each one of his trio of dishes — chorizo-laced cornbread, fried green beans and a pumpkin dessert — builds on flavors we all know to create dishes that are sure to elevate your holiday sides.

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Salt • November 2013

The Art & Soul of Wilmington

November 2013 Salt  

The Art & Soul of Wilmington

November 2013 Salt  

The Art & Soul of Wilmington

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