The third and final weekend of this year’s Chef & Maker series is for those with a sincere appreciation of southern fare. James Beard Award-winning Chef Bill Smith of Crook’s Corner will remind you why the New York Times called Crook’s Corner “sacred ground for southern foodies.” We invite you to rediscover why the South has a flavor all its own.
Chef Bill Smith, Crook’s Corner, Chapel Hill, NC
Chef Smith is as well known for his exceptional food writing—including the New York Times Notable and Food & Wine Best-of-the-Best cookbook, Seasoned in the South—as he is for being a Best Chef in the Southeast, voted into the final five for both a Southeastern Best Chef by the James Beard Foundation and Chefs Collaborative.
Individual tickets are available for both the Friday night oyster roast and Saturday evening dinner:
6:30 p.m. Old Fashioned Oyster Roast
Kick off the weekend with a good old fashioned oyster roast prepared by the Pinehurst culinary team and featuring wine from Scheid Vineyards and Biltmore Estate Winery. Purchase Tickets
6:30 p.m. Chef’s Dinner
Chef Smith is well known for his sumptuous take on Southern comfort food and his menu will honor the traditions of this celebrated cuisine, while introducing guests to his unique take on a variety of classics. Purchase Tickets
*Don’t forget, you can stay with us for the entire weekend for just $399* per person. Includes resort accommodations for two nights, all events and breakfast each morning. VIEW DETAILS HERE