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Jacob, his sister Tova Boehm, Sarah Acuff and Rachel Schmidt plate a salad of heirloom speckled lettuces, crispy Carolina gold rice, toasted hops shoots and wisteria blossoms. The course represents the first western settlers of the area in the early 1700s who cultivated Carolina gold rice and hops for beer.
monthly since December 2014 with themed dinner events in unique settings around the Triangle. What’s more, his devoted customers trust him so much that they commit to Snap Pea Underground events with unknown menus in locations kept secret until just days before the first course is served. “This is a new form of agritourism,” says Sandi Kronick, CEO of Eastern Carolina Organics, the Durham-based business that ties growers with consumers and chefs, including Jacob. “He’s very brainy. He has an extraordinary ability to create connections between food and a place that take ingredients to a whole new level.” 26
chapelhillmagazine.com September/October 2015
Sandi and her husband, Eric, were among some 40 diners who experienced a magical evening in April that the 26-year-old chef orchestrated near the banks of the Haw River at Peaceful River Farm. As the sun set beyond the sparkling water, thousands of lights, strung above a long table, beckoned guests to a thrilling 12-course dinner that reflected the river’s storied history.
HAW PURSUIT Working with a vast array of seasonal ingredients – some of which were procured that morning – and cooking on a 500-pound commer-