Chef Michael Choung plans to delight our palates with a menu specifically paired to our cellar wines.

Raj Parikh, Liz Fentress and Ken Place tasted the wines with the chef in order to ensure that the food pairs perfectly with wines from our cellar.

Cellar wines will include:

• NV L’isle Douce Rose Ultime
• Doisy-Daene Bordeaux Blanc Sec 2018
• Doisy-Vedrines Sauternes 2014
• Duhart Milon Pauillac 2003

Menu items will include:

• Sashimi
• Ceviche
• Salmon
• Wagyu Beef

PLEASE NOTE:  SPOUSES/SIGNIFICANT OTHERS ARE NOT CONSIDERED GUESTS FOR PURCHASING A SEAT!

Be prepared for something different and exciting!

Dress Casual – we will be eating outside (weather permitting)

Men – khakis and white/tropical print shirts with Bordeaux badges

Ladies – white or tropical prints/colors  with Bordeaux pins

Note that seating is limited to 36 and we expect they will sell quickly. Buy your tickets now!

men wear their Bordeaux badges and ladies their boutonnieres

About Chef Michael Choung 

Although born in Southern Vietnam, Chef Michael Chuong fled at age 15, escaping Communist Vietnam. With seven ounces of gold, his family purchased his seat on a boat traveling to the South Seas; months later, he arrived in New Orleans, Louisiana, via a refugee camp in Singapore.

During those first years on American soil, he longed for the traditional Vietnamese food of his homeland; just a few years later he would embrace classic French and American cuisine as he did Vietnamese as a child. By adulthood, Chuong would become known for marrying his native Southeast Asian cuisine with Western and European cuisines as expertly as though they were all his own.

After arriving in the United States, Chuong learned English and the ways of Americans while attending high school in New Orleans, and later at Louisiana State University where he studied for his dream career in architectural design. But what began as a part-time job at the four-star Inter-Continental Hotel of New Orleans soon took hold as his new dream career. Chuong was eventually promoted throughout the kitchen to the position of Chef de Cuisine at the Inter-Continental Hotel's five-star restaurant, Le Continent.

With a growing family of four young daughters, Chuong accepted the position as Executive Chef at the privately owned Prestonwood Country Club in Cary, NC, in 1997. Chuong's reputation once again preceded him - not only for his mastery of four-star classic French-American cooking, but also for his keen ability to update American fine dining with his signature Eastern approach. After 8 years as Executive Chef at Prestonwood Country Club, Chuong opened his own restaurant, An in 2006, the culmination of his talent, heritage and culinary experience, introducing a Southeast Asian-inspired restaurant like no other to the region. Here, Chuong's life story unfolds at the table, through his version of "New World" cuisine. Successfully opening and operating An for over 6 years, Chuong won multiple awards, and made An into a Triangle destination dining spot.

Elements was opened in 2012, and MC Cuisine opened in 2020. We look forward to experiencing the ambiance and fine cooking at his latest venture, MC Modern Asian Cuisine as we kick of the 2022 Season

About the Cuisine

Pacific Rim cuisine is an exciting mix of flavors and cultures. It's a little Vietnamese with a touch of Thai. It's a hint of Hawaiian with a dash of French. Its main tenets are an insistence on freshness, elegant presentation, an eclectic use of ingredients, all of which will be masterfully executed by Chef Michael Chuong.