Thursday, May 16, 2013

Chef at Bubble

Chef Jason Kerton will be running the kitchen at the upcoming Bubble Charlotte at the EpiCentre. Kerton, a Culinary Institute of America grad, says he's cooked with Bobby Flay at Mesa Grill and at the Sanctuary in Charleston. He's also done food for ballparks in Akron and Charleston. Here, his lineup will include Champagne tempura: asparagus and carrot done in a Champagne tempura batter; Caprese Napoleon (tomato and fresh mozzarella stacked and drizzled with fig balsamic reduction); and sesame-crusted salmon. 210 E. Trade St.