What's on Tap

What's on Tap

Five questions with Washington Duke Inn's Jason Cunningham

Posted August 12, 2013
Updated August 13, 2013

Washington Duke Inn Chef Jason Cunningham (Image from Competition Dining)

Fire in the Triangle is down to only four chefs! This week, we will be getting to know the semi-finalists a little better. 

First up, Jason Cunningham, of Washington Duke Inn, who will be battling Monday night for a spot in the finals against Dean Thompson of  Flights.

Here are Cunningham's answers to four questions we posed to him: 

What are the five things that are always in your refrigerator at home?

Mustard, always Dijon and usually a couple of other varieties
Butter
Eggs
Sharp Cheddar Cheese
Mt. Olive Jalapeno Dill Spears

The last five restaurants where you dined – can’t be yours!

Sono -  Excellent Blue Fin Tuna Sashimi
Anna’s Pizza in Apex
18 Seaboard - Always good quality
Angus Barn
Cosmic Cantina in Durham


Five favorite cities to dine in and why? 

Durham, NC- Durham has so much passion for food, really good food that is sourced locally. The food scene here is all about the food, it’s chef driven and there is something for everyone- prepared from scratch- no matter what you are looking for.

NYC- because it’s Chef Hollywood and Restaurant Daniel- best dining experience ever

Seattle- Fresh fish everywhere and really a great city. From Sushi to Fried Halibut Fish & Chips Seattle has great energy and lots of Pacific culture

Charleston, SC- Food defines this city

Seville, Spain- Olives on every table, Jamon hanging behind every bar, Garbanzos with tripe, fresh roasted chestnuts served up in a paper bag, shrimp fried in olive oil and garlic and time every day to sit and enjoy pastry


Finish this sentence – “The best thing I ever ate was…..”

At a Striped Bass fishing tournament on Martha’s Vineyard. We arrived back at the dock for weigh-in and they had a charcoal fired barrel grill where they were roasting the fish whole right off the boats. You could pick off lumps of the fresh grilled fish like big lumps of jumbo lump crab... but better. So fresh, sooo good.

You can learn more about Cunningham in an interview we did with him last week.
 

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