Chef Michael Rayfield

Chef Michael Rayfield Is From Rock Hill S.C, He Has Studied At The University Of South Carolina & The Art Institute Of Charlotte.  He Has Worked In New Orleans & Worked With Great Chef’s Such As Susan Spicer, Frank Brightsen & John Besh.  He Has Also Worked In Charlotte At Quail Hollow Country Club & Myers Park Country Club.  Using What He Has Learned His Cusine Is Far Beyond Amazing With His Fusion Of Southern Low Country Cuisine Mixed With A Cajun Creole Flair.  The Flavor Combinations & Plate Presentations Really Bring The Wow Factor To The Table.  His Style Of Cuisine Has Brought Him Numerous Magazine Articles, Cookbook Entries & Culinary Medals.  He Not Only Is The Executive Chef Here At LaVecchia’s But Also IS The Executive Chef At NIX Burgers & Brew & JAX Backstreet Tavern.  His Talents Are Seen In All Aspects Of His Work. 

Below Are Some Of His Dishes He Has Prepared Here At LaVecchia’s And Is Most Noted For: 

BRAISED PORK BELLY

BABY FIELD GREENS – PARSNIP PEAR PUREE – CRANBERRY COMPOTE – APPLE CRISP

LOBSTER SPRING ROLLS

NAPPA CABBAGE – CARROT – GINGER – CILANTRO – GARLIC – CIRTUS GINGER DIPPING SAUCE

CHARGRILLED ANGUS STRIP STEAK

BALSAMIC PEARL ONIONS – PARMESEAN WHIPPED POTATOES – STROGANOFF SAUCE

PORTABELLA CRUSTED ATLANTIC SALMON

ARTICHOKE RISOTTO – HARICOT VERT – SCALLION BUERRE BLANC – MICRO FENNEL

MAPLE & BLACK PEPPER CRUSTED PORK TENDERLOIN

BUTTERMILK WHIPPED POTATOES – CARAMELIZED ONION CHUTNEY – BALSAMIC FIG JUS

PECAN CRUSTED GOLDEN SNAPPER

FIG RISOTTO – HARICOT VERTS – SPICY TOMATO RELISH – CITRUS MEUINERE

CRAB STUFFED TILAPIA ROULADE

MUSHROOM & BARLEY CASSEROLE – CRANBERRY COMPOTE – CITRUS BUERRE BLANC

HERB MARINATED FLAT IRON STEAK

GORGONZOLA SMASHED POTATOES – APPLE COMPOTE – BALSAMIC FIG SAUCE

PAN ROASTED CHILEAN SEABASS

BACON GORGONZOLA CROQUETTE – ROASTED CORN – ASPARAGUS – BLUE CRAB BUERRE BLANC

PAN ROASTED SCOTTISH SALMON

FRIED LEEKS – BABY SPINACH – SWEET CORN, LEEK & HAM HOCK PUREE

ARUGULA & FIG SALAD

APPLES – GRAPE TOMATOES – GORGONZOLA – ALMONDS – WARM BACON VINAIGRETTE

FENNEL & ORANGE SALAD

LOCAL FIELD GREENS – DRIED CRANBERRIES – CANDIED WALNUTS – APPLE CIDER VINAIGRETTE

PRINCE EDWARD ISLAND MUSSELS

THAI COCONUT BROTH – GINGER – CILANTRO – BELL PEPPER – GREEN CURRY

PEPPERED YELLOWFIN TUNA

CUCUMBER FETTUCINE, PINEAPPLE STICKY RICE & WASABI CREAMA

WATERMELON SALAD

GOAT CHEESE – CUCUMBER – RADISH – RED ONION – SUNDRIED TOMATO & MINT VINAIGRETTE

STRAWBERRY SALAD

CHAMPAGNE BRAISED CAPPALINNI ONIONS - CUCUMBER - SHALLOTS – CANDIED PECANS

SOY GINGER MARINATED HALIBUT

CUCUMBER CILANTRO BASMATI RICE – LEMON TYHME BROCOLLINI – PLUM SAUCE

PAN ROASTED TROUT

SHRIMP – FENNEL – ORANGES – MINT – COCONUT BASMATI RICE – CITRUS MUINERE

HANGER STEAK AU POIVRE

STILTON BLUE CROQUETTE – TOMATO RELISH – KALE – RED ONION CONFIT – BURGUNDY JU

SEARED BAY SCALLOPS

SWEET CORN CREAM – MAQUE CHOUX – SCALLIONS