Pinehurst Activities & Recreation Archive

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, 100DaysofRealFood.com, 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 TasteoftheNewSouth.com to find out more about Leake’s session or to purchase tickets.

http://parade.com/414688/alison-ashton/what-america-eats-lunch-2015/2/

 

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Pinehurst Pale Ale release party set for next week

grilling-beer2Join us Friday, Aug. 21. to celebrate the release of our Pinehurst Pale Ale.

The beer was crafted specifically for the upcoming Taste of the New South festival, which takes place during Labor Day weekend, Sept. 4-7.

Members of the Pinehurst culinary team traveled to Asheville’s Highland Brewing Company in July to participate in the brewing process. Click here to view photos. 

Pinehurst Pale Ale was brewed with Citra hops and lemon peel to give the beer a refreshing hint of citrus. The addition of dried rosemary creates an earthy flavor that’s distinct without being overpowering.

Representatives from Highland will be on hand during the release party to answer questions about the beer.

The event will get underway at 5 p.m. in the Ryder Cup Lounge. Tastes of Pinehurst Pale Ale will be available and pints will be sold for $6.

Taste of the New South, a food and wine weekend, will feature mouth-watering southern fare, a vast portfolio of prestige wines and a craft beer brewed exclusively for the event. Single day passes for events on Saturday and Sunday will be $140 each. Tickets for the Carolina Oyster Roast and Pig Pickin’ at the Pinehurst Fair Barn on Friday and the Culinary Tour of Pinehurst on Sunday night will be available for $85 each.

For more information or to purchase tickets, go to TasteoftheNewSouth.com.

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“PlantPure Nation” coming to Taste of the New South

Kim Campbell - TV2

Kim Campbell, center, will share some of the recipes from “The PlantPure Nation Cookbook” during her Taste of the New South session Sunday, Sept. 6.

 

If you’ve ever considered changing up your diet, you’ll want to make time for Nelson and Kim Campbell’s session during our upcoming Taste of the New South festival.

Nelson will screen his feature documentary film “PlantPure Nation,” which presents a powerful, science-based approach to nutrition, promoting the health benefits of a whole food, plant-based diet.

WATCH a preview by clicking here.

Kim will share mouth-watering recipes from the accompanying cookbook that helped kick-start the revolution, but you don’t have to wait to try one of her tasty creations.

Here’s a look at two popular recipes:

QuinoaBowl

The first is a Caribbean Quinoa Bowl that can be served at any meal.

“Black beans, salsa and pineapple give it a sweet Mexican flavor,” Kim said.

… Continue Reading

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Learn how to shuck oysters during Taste of the New South

It’s National Oyster Day, so we thought we’d introduce you to Dan Lewis.

Dan is a chef, oyster educator and owner of Coastal Provisions, a oyster bar and wine cafe located at the Outer Banks. He’ll be joining us Labor Day weekend for Taste of the New South. During Friday’s Carolina Oyster Roast & Pig Pickin’, Dan will provide shucking and cooking tips. Learn more about the event here.

Sommelier Sara Guterbock will team up with Dan on Saturday to teach participates how to select, prepare and pair oysters with wine. Find out more about “Wine & Brine,” Oysters and Wine 101 here. 

Celebrate National Oyster Day by getting a jump start on learning how to shuck oysters. Dan provides a quick tutorial in the video below.

 

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Tupelo Honey’s chief mixologist explores the growing micro-distillery movement

TylerATupelo

Tyler Alford, Tupleo Honey Cafe’s chief mixologist, will bring his in-depth knowledge of spirits to Taste of the New South.

During his session, Tyler will explore the South’s growing micro-distillery movement and explain why the restaurant is moving toward exclusively using these products in their craft cocktail program. Click here to learn more.

We recently caught up with Tyler. Check out our interview below to find out where he finds inspiration for new cocktails and what items he always stocks in his bar

Q: During your session, you plan to focus on the South’s growing micro-distillery movement. What drew you to that topic?

A: “According to a (recent) Fortune.com’s article and the American Craft Spirits Association, in 10 years craft distilleries in the United States have skyrocketed from 50 to 769 today. North Carolina currently has 16 craft distilleries according to BottleSociety.com.

“This growing trend is interesting and massively complex. Just this year, the Distillery Innovation and Excise Tax Reform Act of 2015 was introduced to Congress to make it easier and more profitable for distillers in the United States producing under 100,000 gallons.

“Craft Distilleries in the South not only create jobs and income, but they are also closely rooted to the heritage and quality of the places where they are located. Many call this growth in craft distilleries the ‘Farm to Flask’ movement. There are many great Southern craft distilleries that are using local, quality ingredients, and further boosting their own economy and community as a result.”

Q:  What do you hope people take away from your session?

A: “An appreciation for the fact that not all distilled spirits are the same.

“Just like beer or wine, ingredients used in the production of spirits have their own terroir …

“I hope the next time they walk into their local liquor store, they ask where the locally produced spirits are.”

Q: Where do you find inspiration for new drinks?

A: “Honestly, I take a lot of inspiration from food trends, and there is always a new product being introduced with wild flavors to play with. Sometimes you just get lucky, too. If you are passionate about something, inspiration is usually the easy part; making it interesting for other people, that’s the challenge.”

Q: Which ingredients (besides the standard drink bases) do you always stock in the Tupelo bars?

A: “St. Germain liqueur (“Bartender’s Ketchup”), triple sec, good vermouths (dry and sweet), freshly-made sweet & sour and mint simple syrup.”

Q: What’s your favorite drink to make?

A: “Ramos Gin Fizz; you have to have a true enthusiast or captive audience, though.”

Q: If you could only drink one more cocktail, what would it be?

A: “Barrel-aged Negroni.”

Get ready for the festival by learning how to make Tyler’s Blonde Apple Brandy Old Fashioned. He provides a step-by-step demonstration in the video below.

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