Pinehurst Activities & Recreation Archive

5 Moments You Simply Can’t Miss at Chef & Maker

If you haven’t booked your reservation to attend Pinehurst’s second Chef & Maker series event with James Beard Award-winning Chef Ashley Christensen (Poole’s Diner Beasley’s, Fox Liquor Bar), there’s still time. Everything you need to know is here, but to save you a click, here’s a quick summary of what you get with the package:

Packages are $399 per person and include: 

  • Resort accommodations for two nights
  • Overflowing breakfast buffet both mornings
  • Friday night culinary event
  • Chef’s Dinner
  • Interactive maker events

Now that you know how to book, you’ll be glad to know the event with Chef Christensen, which takes place July 7-9, will certainly be one to remember. Here are five moments you absolutely cannot miss.

1. Meet and Mingle with a Rock Star Chef

Seriously, Ashley Christensen is a star chef, and the best part of the Chef & Maker series is that it is an intimate, relaxed and interactive event that will allow you opportunities to mix and mingle with the talent on display, Christensen included. Christensen will also participate in a Q&A and cookbook signing during the weekend on Saturday morning at 10. Christensen’s “Poole’s: Recipes and Stories from a Modern Diner,” is a must-have, and a copy of the book is included in your package.

2. Get Blown Away

Colin O’Reilly of Terrane Glass Designs will give a special glass-blowing demonstration on site at 2 p.m. on Saturday. With work that was honored as Overall Winner in Garden & Gun’s 2016 Made in the South Awards, O’Reilly will share some of his secrets and create intricate glasses designed expressly for maximizing spirits, which leads us to another can’t-miss moment…

3. What’s up, Doc?

Following O’Reilly’s demo, there will be a spirits tasting led by Doc Porter’s. The Charlotte-based distillery crafts handmade vodka, gin, and bourbon from scratch using locally-sourced grains.

4. The Poole’s Diner-Inspired Dinner

On Friday night at 6:30, to kick off the Chef & Maker Weekend, Pinehurst will take a cure from Chef Christensen and host the Poole’s Diner-Inspired Dinner. Our culinary team has put together a menu inspired by Chef Christensen’s philosophy of bright, fresh flavors and locally grown, seasonal ingredients.

We will be serving beer from Double Barley and Mystery Brewing along with spirits from Doc Porter’s Distillery, Topo Organic and Piedmont Distillers. Wine will be provided by Biltmore and Carmel Road. This event is also open to the public. Purchase tickets now at EventBrite.com. 

5. The Grand Finale

Cap the weekend in grand style. Join Chef Christensen for a meal that champions the new and evolving Southern food scene. Her four-course menu will honor the traditions of this celebrated cuisine, while introducing guests to her unique take on a variety of classics.

The dinner will be paired with Barrymore Wines – created by actress Drew Barrymore – from Carmel Road.

This event is open to the public. Purchase tickets now at EventBrite.com.

Leave a comment

Locavore Chef Clark Barlowe kicks off Chef & Maker Series

Clark Barlowe insetWe’re excited to welcome Clark Barlowe, one of North Carolina’s brightest up-and-coming chefs, to Pinehurst to headline our first Chef & Maker Series weekend event May 12-14.

Barlowe, who has appeared on The Food Network’s “Chopped” and “Beat Bobby Flay,” is the owner and executive chef of acclaimed Charlotte restaurant, Heirloom.

Chef & Maker Barlowe food06His masterful creations center on original and unique dishes that reflect his travels around North Carolina. He is an avid forager, and when he is not in Heirloom’s kitchen, he can most likely be found in N.C. forestsc and fields, sourcing ingredients for the restaurant’s eclectic menu.

“Clark is one of the most inventive and interesting chefs working in the Southeast today,” says Thierry Debailleul, Pinehurst Resort’s executive chef. “Guests will marvel at his remarkable talent while enjoying a truly unique dining experience.”

“Clark is one of the most inventive
and interesting chefs working in
the Southeast today,”

– Pinehurst Executive Chef Thierry Debailleul

The festivities begin Friday evening with a “Sandhills Pig Pickin’’ featuring regional food, wine and beer inspired by Barlowe’s hyper-local food sourcing philosophy.

“Pinehurst Resort is a world-class destination, and it’s been hosting distinct culinary events for over a century,” Barlowe says. “The North Carolina Sandhills are home to a wide range of ingredients not readily available to us in Charlotte.  I am excited to work with the Pinehurst culinary team to create a meal truly emblematic of this special time and place.”

Stev Watkins Ironman Forge

Learn about the art of knife making from Charlotte’s Steve Watkins.

Saturday kicks off with a knife forging lecture and demo, allowing attendees to learn about the fascinating art of knife making from Charlotte-based Steve Watkins of Ironman Forge.

Watkins was a Runner-Up in Garden & Gun’s 2015 Made in the South awards, an annual list featuring the best Southern-made products.

Afterward, guests will enjoy a cooking demo and tasting with Barlowe, followed by a theme-centered lunch.

Clark-Barlowe-Action

Clark Barlowe will bring his locavore philosophy to Pinehurst in May.

Later that day, guests will be treated to a Locavore Chef’s Dinner featuring a farm-to-fork menu celebrating regionally-sourced, seasonal ingredients – a perfect coupling of globally-inspired cuisine with Barlowe’s deep southern roots.

Packages start at $399 per person and include two nights’ accommodations at one of the resort’s charming historic hotels, including The Carolina Hotel and The Holly Inn.

The Friday night event will be open to the general public and tickets are available for $70 per person at Pinehurst.com/events.

For more information about the series, including chef bios, complete weekend itineraries and Chef & Maker package details, visit Pinehurst.com/ChefMaker or call 888-832-5890.

 

Leave a comment

St. John’s Students Relish Spring Break Croquet Trip

St.Johns-Croquet2_News

Mifield Xu, a junior at St. John’s College, enjoys the strategy involved in croquet.

A group of St. John’s College students headed south to spend part of their spring break in the land of the pines. Unlike most spring breakers visiting Pinehurst, they aren’t here for the golf; they came for the croquet.

The team first heard about Pinehurst from a St. John’s alumnus who is now a Pinehurst Country Club member. They decided to devote a portion of their time off to playing here at Pinehurst in order to get ready for the Annapolis Cup Croquet Match coming up in April.

The match, which is considered an annual rite of spring, pits St. John’s against the U.S. Naval Academy in a croquet match like no other. The community-wide event attracts several thousand people to the heart of Annapolis, Maryland for a festive lawn party complete with costumes, picnics, swing dancing and, of course, croquet competition, according to the St. John’s website.

“Having places like this to play legitimizes the sport for me, it proves croquet isn’t just a lawn game,
it’s actually a competitive sport.”
– Sean Miller

“Like any sport, croquet rewards a lot of practice,” Jared Bassmann said. “It’s a really fun game, there’s a lot of physics involved.”

Teammate Mifield Xu agrees that the strategy is one of the best parts of the game.

“Thinking is a big part,” he said. “I really enjoy that aspect.”

“It requires you to think far ahead if you want to play well,” Bassmann added.

St.Johns-Croquet4_News

Sean Miller, a freshman at St. John’s, has enjoyed playing at Pinehurst this week.

There’s been no sleeping in for the group, who were out on the croquet courts each day by about 9 a.m. and played until dark. It’s been a treat to play on such “beautiful and well maintained” courts, Bassmann said.

“The facilities are fantastic,” Sean Miller said. “They are the best we’ve ever been exposed to and the people are so kind and friendly.”

They’ve also enjoyed getting to play alongside members of the Pinehurst Croquet Club.

“Everybody has been so fantastic and had so much to offer in teaching us,” Tyler Snyder said.

“These are world-class players,” Miller said. “Having places like this to play legitimizes the sport for me, it proves croquet isn’t just a lawn game, it’s actually a competitive sport.”

Leave a comment

Chef & Maker headliner nominated for James Beard Outstanding Chef Award

Great news! Ashley Christensen, one of the North Carolina chefs headlining our upcoming Chef & Maker Series weekends, has been named a semifinalist for the James Beard Foundation Awards.

She is one of 20 semifinalists for Outstanding Chef, which recognizes a working chef whose career has set national industry standards and who has served as an inspiration to other food professionals. In 2014, she was named Best Chef Southeast. Read the complete story.

Christensen is the chef and owner of Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Death & Taxes and Bridge Club, all located in downtown Raleigh.

Enjoy Christensen’s reimagined Southern comfort food in Pinehurst July 7-9. The weekend will include a Poole’s Diner-inspired bash, question and answer session with Christensen, book signing, glass blowing demonstration, whiskey tasting and Chef’s Dinner with Christensen.

Learn more at Pinehurst.com/ChefMaker.

Leave a comment

Video: Christmas Tour of the Carolina Hotel

The Carolina Hotel is so meticulously decorated for Christmas, one might think a merry gang of elves sneak in at night to trim the trees and deck the halls.

In reality, the bulk of the work is done by our recreation team, which includes manager Josh Leap and supervisor Richelle Modolo.

Starting Nov. 1, they began turning the historic hotel into a winter wonderland. It took more than three full weeks of decorating and months of preparation to pull off the annual transformation.

Here’s a look at our team’s hard work:

 

Leave a comment