Renowned North Carolina chef Clark Barlowe of Heirloom restaurant signs with The Lisa Ekus Group, LLC

For Literary Inquiries, Contact:
Sally Ekus
The Lisa Ekus Group, LLC
Sally@LisaEkus.com 
413.247.9325

Clark

HATFIELD, MA – Aug. 24, 2016: The Lisa Ekus Group is thrilled to announce that the agency will now represent North Carolina chef and owner of Heirloom restaurant Clark Barlowe. Clark is currently working on his first cookbook.

Clark’s restaurant, Heirloom, serves cuisine that is globally inspired, and locally sourced exclusively from over 70 farmers and producers in North Carolina. Through the constant quest for untapped, underrepresented food and culture, there’s been a growing interest in Appalachian cuisine. Heirloom has given a voice to such fare, celebrating it through its 12-course tasting menu that gives a sense of the breadth of what the state offers throughout the seasons. Heirloom deepens its community connection further by offering cocktail and cooking classes, as well as bee-keeping classes with the six hives on the restaurant’s roof, and hosting fundraising dinners for local non-profits and smaller community based organizations.

Clark has culinary roots in North Carolina, where his family can be traced back seven generations. He has a passion for changing food culture in the United States, is an avid forager who can be found in North Carolina’s forest and fields sourcing ingredients for his restaurant, and he enjoys creating original and unique dishes that reflect his travels, training, and the traditional Southern cooking techniques and ingredients he’s grown up with.

Clark attended Johnson and Wales in Charlotte, during which time he worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s.  Clark has also had stints at some of the top restaurants in the world, such as The French Laundry, in Napa, California, and El Bulli in Spain. He has appeared on The Food Network’s Chopped and Beat Bobby Flay.

“Clark is one of the most creative chefs I have had the pleasure to meet,” said Sally Ekus. “To work with him on his debut cookbook is an honor.”

Clark is a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning, and a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors to deal with food policy issues in Mecklenburg County. He was a 2016 Chef’s Collaborative Summit Scholar and is also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC.

Welcome, Clark!

For more information about Heirloom, please visit its website, Facebook, Twitter, or Instagram.

For more information about The Lisa Ekus Group, LLC, please visit: http://www.lisaekus.com

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