REHOBOTH BEACH, Del. - Drawing on family favorites and incorporating local ingredients, Hari Cameron's creations at his (a)Muse Restaurant have put him in the running for the James Beard Foundation's Rising Chef of the Year Award.
It's one of the nation's top culinary awards; nearly 44,000 names were submitted and only 27 were selected as semi-finalists.
And (a)Muse has only been in business 10 months.
"Not even a year into this business, it's great to get this kind of accolade," said Hari Cameron.
Cameron opened the doors to (a)Muse last May, after 10 years of planning and just 35 days of hard work and elbow grease to get the restaurant ready to serve up it's unique blend of Delmarva's farm and sea cuisine.
"We have everything from a pickle jar, which is a jar of pickles with toast and garnish, to very avant garde food as well," said Cameron.
It's his modern take on traditional dishes - like a cheese and crackers plate with home made ice cream - that got Cameron national attention.
"It's a great accomplishment and I'm very honored to receive it," said Cameron. "It's a great thing for everyone in the area."
Finalists will be announced March 18 and the top five will head to New York in May for the organization's Awards Banquet.
He says even if he doesn't make it, being a semi-finalist is rewarding enough. But, like any well-prepared culinary artist...
"I've already written my acceptance speech and created the menu that I'd prepare if I was selected," said Cameron. "I just love to put out great plates of food every day."
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