Pinehurst Activities & Recreation Archive

Taste of the New South serves up good times

Labor Day weekend at Pinehurst was bursting with Southern flavor.

The Taste of the New South food and wine weekend kicked off Friday with a welcome reception introducing guests to a variety of world-class wines and exceptional craft beers. The event was in full swing when the fun migrated to the Pinehurst Fair Barn for the Carolina Oyster Roast and Pig Pickin.’

Fireside Collective’s bluegrass twang filled the Fair Barn as guests enjoyed roasted oysters, barbecue, smoked salmon and Southern classics like home-style macaroni and cheese. The evening wrapped up with the Sinfully Southern Dessert Bar, which included cocktails that were equally as sweet.

Chefs, winemakers, authors and food educators led 15 sessions that spanned Saturday and Sunday, offering guests an interactive learning experience. With sessions focused on wine, beer, spirits and food, our presenters served up something to suit all tastes.

The wine was the focal point of Saturday’s intimate Vintner’s Dinner presented by Acura. Each of the five courses was be expertly paired to complement the flavor profiles of the wine.

Flip through our slideshow to view photos
from throughout the weekend:

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Taste of the New South: An A to Z Guide

Fireside Collective will perform their unique blend of bluegrass music Friday during the Carolina Oyster Roast & Pig Pickin’.

Taste of the New South, a food & wine weekend, will kick off in just a few days. Here’s a quick guide to get your ready for the weekend. See you soon.


(Silent) Auction: Silent Auction bidding will take place throughout the weekend in the Marketplace and close out Sunday night during the Culinary Tour of Pinehurst. The auction benefits the culinary program at Pinehurst High School and the hospitality programs at Sandhills Community College.


Barbecue: The Pinehurst culinary team is cooking up a 120-pound pig and more than a dozen pork shoulders for Friday’s Carolina Oyster Road & Pig Pickin’ at the Historic Pinehurst Fair Barn. The N.C. BBQ station will be serving up vinegar-based, yellow mustard and blueberry barbecue sauces, while the Korean BBQ station will feature kalbi, gochujang and doenjang sauces.


Craft beer: Try a variety of beers from half a dozen breweries including North Carolina-based Highland Brewing and Mother Earth Brewing. Out-of-towners will want to be sure to try samples from Rail House Brewery, which is just up the road in Aberdeen.


Jake Wolf, chef and co-owner of Capital Club 16, will share his secrets to the ultimate brunch Saturday.


Demonstrations: Jake Wolf, chef and co-owner of Capital Club 16, will kick off the demonstrations with his Southern-Influenced, Old European-Style Brunch Demo on Saturday. Chef Brian Sonoskus will share a Taste of Tupelo Honey Café on Saturday afternoon.


Entertainment: The Asheville-based bluegrass band Fireside Collective will perform Friday during the Carolina Oyster Roast & Pig Pickin’. L Shape Lot, an Americana band based in country, rock, bluegrass and roots/folk music, will provide the music during Sunday’s Culinary Tour of Pinehurst.


Farm to fork: Our culinary team has scoured the region to find the best ingredients for Sunday’s Farm to Fork Brunch. Enjoy Southern breakfast and lunch specialties sourced from farmers within a 50-mile radius.

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Sommelier ready to talk wine, sake during Taste of the New South


Wine is her first love, but sake isn’t far behind.

Sara Guterbock, a Certified Sommelier through the Court of Master Sommeliers and a Certified Specialist of Wine through the Society of Wine Educators, will share her knowledge of both beverages during Taste of the New South.

She’ll join Chef Dan Lewis, oyster educator and owner of Coastal Provisions, to present Wine & Brine, Oysters and Wine 101 on Saturday, Sept. 5. Guterbock said Lewis will share his extensive knowledge of oysters, including information about why they are a green food source and which types to eat raw versus baked.

Lewis will prepare five different oysters on the half shell for the audience to enjoy with a wine selection.

“We’ll discuss the science behind oyster and wine pairings – what makes it work, what makes it more difficult,” Guterbock said.

Guterbock said the two have selected a good variety of wines.

“Most people feel you’ve got to go with very classical pairings with oysters,” she said. “We’re going to do a couple of those, but we’ll also pair a raw oyster with red wine. I think it’s going to be pretty fascinating for people.”

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Brunch lovers can look forward to Capital Club 16 owner’s Taste of the New South demo

Jake Wolf - website image

Sunday brunch and family are synonymous for Jake Wolf.

“Brunch was always a big meal growing up,” he said. “We cooked a huge spread midday and kind of just hung out and did the family thing.”

Wolf recreates that experience each Sunday at Capital Club 16. He owns the popular Raleigh restaurant with his wife, Shannon.

Wolf’s culinary career started in the kitchen of the Pinehurst Country Club, but he fell in love with cooking long before that.

Before moving to the Sandhills, his father owned a restaurant in Connecticut. And his paternal grandmother, well, she can cook.

“She’s the inspiration for all of us to be in the food business,” Wolf said.

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Get schooled on real food during Taste of the New South

Lisa Leake leads the class of Real Food 101It’s back-to-school season, which means it’s time to dust off those lunch boxes. If you’re looking for unique, healthy meals to pack for your children, Lisa Leake can help.

Leake, author of “100 Days of Real Food,” will offer tips for adopting a real food lifestyle during the upcoming Taste of the New South festival.

She’ll talk about how her family’s decision to avoid processed and refined foods changed their lives and share the food rules they follow.

You don’t have to wait until September 5 to start learning from Leake. Her popular blog,, includes meal plans, recipes and an entire section on school lunches.

Parade Magazine recently included her advice in a cover story titled “What America Eats: Lunch 2015.”

“It’s definitely more work,” Leake told Parade of packing healthy lunches. “Parents need to understand that changing the way your kids eat is a very long process, but it’s so worth it.”

Click here to read the entire story. 

We particularly enjoyed Leake’s “10 Recipes to Freeze for School Lunches,” which includes some dishes you’ll likely want to add to your lunch bag.

Go to to find out more about Leake’s session or to purchase tickets.


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