Pinehurst Activities & Recreation Archive

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.

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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.

 

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St. John’s Students Relish Spring Break Croquet Trip

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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.

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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.”

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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.

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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:

 

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A Merry Vintage Christmas from Pinehurst

It’s always fun sifting through vintage photos, but it’s even better when they include memories from Christmas past. 

Most of these images were shot at the Carolina Hotel during the 1940s, proving the holiday season was just as special then as it is now.

Enjoy this look back.

Photos copyright Tufts Archives

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