Regan and Dawn Stachler are a culinary power couple in the Triangle. The two met in 2004 during culinary school while living in New York City and moved to the Triangle in 2008. Their dream was to own a restaurant that exemplifies their knowledge and passion for food and service. They opened Little Hen Restaurant in Holly Springs, North Carolina and recently closed the restaurant to focus on a new venture, Patria Food, a catering company serving the Triangle and beyond focused on cooking on the land and honoring the sustenance that it provides us with.
Chef Regan knows how to melt any locavore’s heart with his innovative dishes featuring locally sourced ingredients. Patria Food epitomizes what the couple stands for in the food cycle, showcasing the couple’s relationship with the land and producers. Local farmers are truly the stars of the show at Patria Food’s events. All ingredients are fresh and seasonal, prepared traditionally or outdoors over fire and coals. The meat and produce are sourced within 40 miles of catering events, and the cheese comes from within North Carolina.
Chef Regan is committed to his community and local non-profits. He is a strong supporter of Polka Dot Mama and was even one of the chefs at our Fire in the Hole Chili Cook Off.
We are excited to have Chef Regan on board at our Taste For a Cure Chef’s Gala. Make plans to attend on April 30, 2017 to taste some of his delicious, local food. Meanwhile, enjoy his recipe for Bucatini with Shiitake Mushrooms.
Bucatini with Shiitake Mushrooms
16 oz (1lb) Bucatini (or other dried pasta substitute)
1 lb shiitake mushrooms, sliced
1/2 lb bacon, lardon
1/2 red onion, thin julienne
1/2 cup white cooking wine
1/8 cup parsley, leaves
1/8 cup mint, small leaves
In a pot, boil water and cook pasta.
While pasta is cooking, sweat bacons until crispy, drain onto paper towel and reserve.
Pour off 1/2 rendered fat. In the remaining fat, cook mushrooms.
Saute for 2 mins, then deglaze with 1/2 cup of white cooking wine.
Add pasta and mix in with mushrooms. Then, add red onions, quickly toss and remove from heat.
Season with salt and pepper to taste.
Plate, then garnish with mint, parsley, and top with bacon. Drizzle with olive oil.
Note: Recipe first published in Cary Magazine.