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.

 

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