Chef Profile:
Shannon Warner
Little Dipper
Big Culinary Delights at the Little Dipper – Chef Shannon Warner
The Little Dipper presents foodies in the downtown Wilmington area with an interesting dining experience – fondue. A restaurant of this caliber requires an interesting chef comprised of just as much creativity as knowledge over foods to keep the public hungry for more. From her past 12 years of experience in the industryand a Bachelors of Arts from High Point University, Chef Shannon Warner leads a staff at the Little Dipper that strives for excellence and a dining experience that visitors will not soon forget. Chef Warner recently answered some of encore’s questions concerning her background, views toward the Little Dipper as well as the overall industry of culinary practices today.
encore: What are the most important qualities in the kitchen?
Chef Shannon Miller: Flexibility and a level head – things can get crazy in a kitchen at a moments notice. Having a level head allows you to examine the situation and find a solution. Being flexible lets you find a number of solutions to any situation.
e: What was your most memorable day as a chef?
SW: The most amazing day as a chef was the day we opened our doors July 15, 2005. To open your own restaurant with wonderful friends as your partners has been a dream for all of us since its inception.
e: Do you have a signature dish?
SW: My soups; butternut squash is my favorite.
e: What can visitors to the Little Dipper expect on the menu during Wilmington Restaurant Week?
SW: Diners can expect to have a wonderful four-course dinner that highlights some of the best dishes at the Little Dipper. No one will leave hungry.
e: What would you do to improve dining experiences in the Wilmington area?
SW: I love the fact the Wilmington has so many great restaurants to choose from, and we all seem to push each other to next level. The first improvement I would make would be to have fresh local foods available to us everyday, all year long.
e: What is your favorite meal?
SW: My favorite meal consists of all things my father made for me. The starter includes Maryland tomatoes sliced with Buffalo mozzarella, basil, garlic and olive oil. A few steamed shrimp, followed by Chesapeake Bay blue crabs steamed in Old Bay and beer. Dessert would have to be our half-and-half chocolate fondue at the Dipper.
e: What is your favorite guilty pleasure?
SW: I love to walk on the beach in winter when no one is around.
