Over the next several weeks, we’ll be introducing you to the 2018 Taste for a Cure Chef’s Gala culinary team!
Let’s start with quite the dynamic husband-and-wife duo. Chef and farmer Blake Gotliffe – along with his wife, Megan Gotliffe, the pastry chef behind I Do Cakes – started Under the Oak Farm in the spring of 2015. This small, 3,000-square-foot, sustainable farm is tucked away behind their home, in a quiet neighborhood in the charming town of Clayton.
The culinary couple has been cooking in the Triangle area for five years. Blake honed the majority of his craft at Standard Foods, a restaurant/grocery just outside downtown Raleigh. During his two years there, he had the privilege of learning from talents like James Beard nominee Chef Scott Crawford, Chef Eric Montagne and Butcher Jeremy Hardcastle. Shortly after starting the farm, out of necessity for preservation, Blake started developing some fantastic recipes for both fermented and vinegar pickles that are now available for purchase via retail, wholesale and online. Blake’s passion for growing beautiful, nutritious produce is matched only by his desire to handle that ingredient with the upmost respect and care.
Megan, most recently of The Umstead Hotel in Cary, was also the pastry chef of Mandolin, an upscale, Southern-inspired restaurant in the Five Points area of Raleigh. Following her true passion, she created I Do Cakes, a custom cake shop for all occasions.
As a team, they strive to create an unforgettable dining experience for you and your loved ones, whether they are at your home, in a local venue or under the big oak tree 20 feet from their garden.