SHORELINES

Talk about the Passion SpringHouse chef loves his profession and restaur ant prestigious James Beard Foundation McDaniel to Roger Holliday, the vice radiates from him like ripples of water Award for best chef in the South. president of planning and development from a stone thrown in a lake. In 2012, McDaniel received the for Russell Lands. Rob McDaniel's passion for cooking When Holliday called McDonald It is a passion inspired, in large Outstanding Alumnus Award in part, by his grandmothers, two very hotel and restaurant management in 2009 and asked him to be the important, yet contrasting, figures from Auburn University. executive chef at a new restaurant on Lake Martin, McDaniel jumped at the in his life. "You could say one of my grandmothers was elegant, while the other was rustic," says McDaniel, executive chef of SpringHouse "It was an Auburn football Saturday night When you are at SpringHouse, you feel their influence, in the décor and the food. The Riedel stemware glasses and I was running crazy in the kitchen when it hit me, this is what I love to do." —Rob McDaniel, SpringHouse executive chef lifelong lake enthusiast. "The lake has a neat spirit," McDaniel says. "When you're at SpringHouse, it definitely has this being larger than life." While SpringHouse isn't Gatsby shares a similar mantra. A vegetable plate, for example, combines an elegant location for a lake lover. McDaniel Great Gatsby feel of elegance and are elegant to the core, while the cedar and stone shout rustic. McDaniel's food an executive chef, but it was a dream grew up on Smith Lake and has been a Restaurant at Russell Lands On Lake Martin. chance. Not only would McDaniel be Also last year, McDaniel helped opulent, there is a certain ambiance stack of okra with the homegrown Chris Hastings, of Birmingham's Hot to the white leather chairs, cedar rustic delicacy of field peas and squash. and Hot Fish Club, beat renowned Chef beams and floor-to-ceiling hearth. Bobby Flay on the Food Network's "Bottom line, this place is special," in 2009, McDaniel has received Iron Chef. McDaniel was Hastings' McDaniel says. many accolades, including being sous-chef for three years, and that named a finalist this year for the relationship led to the introduction of Since the restaurant opened "The crazy thing is, if you would have asked me what my dream Opposite: Photo by Billy Brown — Executive Chef Rob McDaniel is passionate about sustainable Southern food. S hor el i ne s | 2013 Vol:3 21

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