Chef Harley Peet named James Beard nominee by bringing Europe to the Eastern Shore
EASTON, Md. – The James Beard Awards bestow some of the highest honors possible in the food world. And, chefs across the nation vie for the recognition each year.
Top Five Contender
Chef Harley Peet of Bas Rouge in Easton is one of top five contenders for Best Chef Mid-Atlantic in the 2024 James Beard Awards.
“It was one of those moments, you know? You work so hard and you put so much effort into this,” Chef Peet said when WMDT visited, ahead of the award ceremony. “It’s a huge honor and we’re looking forward to the good times.”
Sustainability at the Center
At Bas Rouge, the focus is on classic European flavors, featuring an Eastern Shore twist. Chef Peet does it all in the name of sustainability.
“That’s the whole beauty of being on the Eastern Shore. It’s the bounty of the Bay, the farmers, everything that comes to the backdoor,” Chef Peet said. “I think that’s the most exciting part about being nominated. Now, we have a voice to be heard on the Eastern Shore.”
Working with local farmers and fishermen is the goal. Take, for example, Chef Peet’s masterful handling of Chesapeake Bay rockfish. No part of this animal, or any other that passes through the Bas Rouge kitchen, goes to waste.
“This is a beautiful piece of fish,” Chef Peet said as he broke down the fish. “It’s a beautiful resource that the Bay has to offer, one of the best ones out there.”
Europe on the Eastern Shore
Another great example of that mission is Chef Peet’s perfect preparation of an authentic wienerschnitzel.
“That is a gigantic aspect of what we do, and probably one of the most sought-after things that we do at Bas Rouge,” Chef Peet said. “[We] take some of the old classics, add our twist to it, using local ingredients, with sustainability in mind, and coming up with something that’s mind-blowing.”
Passing on the Passion
And while Chef Peet says the nomination is a huge personal honor, it’s really about “floating the whole boat.”
“We can all come under one roof here, and celebrate the bounty of the Bay, and elevate the Eastern Shore as a whole, and really bring something to the area that it’s deserved for a long time,” Chef Peet said.
Having the opportunity to pass on his passion is what Chef Peet says really keeps him coming back , and flicking on the kitchen lights, every day.
“It’s an honor to have younger people in the kitchen that we can bring up, and really show people that this a fun thing to do,” Chef Peet said. “This is an extremely creative world, and this is an extremely rewarding world.”
The winner will officially be announced on June 10th at the Restaurant and Chef Awards ceremony in Chicago, Ill.
