Pinehurst Recipes Archive

New Chef & Maker Series weekends kick off in May

Chef & Maker feature image

The team here at Pinehurst is excited to be launching a new culinary series celebrating North Carolina’s best culinarians and creatives.

The Chef & Maker Series will features three award-winning North Carolina chefs showcasing their unique talents alongside a variety of artisan makers.

The first weekend, May 12-14, features acclaimed Charlotte chef Clark Barlowe (Heirloom Restaurant), then July 7-9, James Beard Award-winning chef Ashley Christensen (Death and Taxes, Poole’s Diner, etc.) of Raleigh, and finally James Beard-nominated Asheville chef Katie Button (Nightbell and Curate) Sept. 15-17.

“Pinehurst has a long and storied history as a festive and comfortable setting for unique culinary events and we enjoy these types of collaborations,” says Pinehurst’s Executive Chef Thierry Debailleul. “They often result in the most rewarding experiences for both the visiting chefs and our guests.”

The weekends each kick off with the Pinehurst culinary team hosting dinners inspired by the cuisine of the featured chef. Events will include a pig pickin’, comfort food or Spanish tapas. The Friday night events will be open to the general public and tickets are available for $70 per person at Pinehurst.com/events.

Each Chef & Maker weekend offers its own unique schedule, including interactive demonstrations, informative workshops, chef dinners and more. Christensen and Button will also be signing their recently released cookbooks: “Poole’s Diner” (Ten Speed Press) and “Curate” (FlatIron Books) for guests.

View chef bios, complete weekend itineraries and package details at Pinehurst.com/ChefMaker or call 888-832-5890 for more information.

Package Details

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The Deuce’s Buffalo Chicken Sliders

If you’ve tried the Buffalo Chicken Sliders at The Deuce, it’s probably one of your go-to orders. Crunchy and flavorful, they are making our mouths water just thinking about them.

The bad news: They can’t be shipped. The good news: Our executive chef has provided the recipe, so you can make them at home. Try them out this Super Bowl Sunday and let us know how they turned out.

Buffalo Chicken Sliders

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Warm up with a Campfire Cocktail

Campfire Cocktail inset

Our adult version of a liquid s’more is made with Stoli Vanilla vodka, Baileys Irish Cream and milk. A chocolate and graham cracker rim make it extra sweet.

Try it throughout the month of December at the Ryder Cup Lounge or make it for your next holiday party.

Campire Cocktail Recipe - December

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Make our Unforgettable Biscuits & Gravy at Home

Our biscuits and gravy are one of the most popular items on our famous overflowing breakfast buffet, so it was no surprise when our culinary team got an email requesting the recipe.

During Rick Krok’s recent visit, his fourth in 16 years, he looked forward to the southern delicacy each day before heading out to training with The Toro Company.

The New Jersey man said it’s tough to find the breakfast gem back at home.

“Biscuits and gravy always reminds me of Pinehurst and the southern hospitality in North Carolina,” he said.

Well, Rick, this post is for you. Enjoy!

Note: Click recipe images to enlarge for a better viewing experience.

Biscuits and Gravy Recipe - BiscuitsBiscuits and Gravy Recipe - Gravy

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Seared Salmon with Executive Chef Thierry Debailleul

Watch Executive Chef Thierry Debailleul make a Seared Salmon with Arugula, Quinoa and Garden Vinaigrette. This dish is perfect for a light lunch or a quick dinner.

Salmon Recipe-1

 

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