Chef: Dean Neff, PinPoint Restaurant, Wilmington, NC
Dean discovered his love of cooking at a young age and after graduating from high school, he went to Atlanta to gain a formal culinary education while working in the restaurant scene. After completion of the Culinary Arts program, Dean took the Sous Chef position at the newly opened 5&10 restaurant in Athens, GA owned by Chef Hugh Acheson. During this time Dean played an integral role in all aspects of the restaurant as it gained national acclaim and quickly became one of the best restaurants in the Southeast. Dean assisted Hugh with his first cookbook “A New Turn in the South” and in his opening of Empire State South in Atlanta. Dean left in 2013 to help Chef John Fleer open the highly acclaimed Rhubarb of Asheville, NC.
In 2015, he moved to Wilmington, NC to open PinPoint restaurant which was named Best Fine Dining Restaurant by Wilmington magazine and Best New Southern Restaurants by Southern Living in 2016.
Maker: Dan and Jael Rattigan, French Broad Chocolates, Asheville, NC
Wife and husband team, Jael and Dan Rattigan lived and worked in the cacao-rich rainforest of Costa Rica for two years. At the restaurant they opened, Bread and Chocolate, they were able to source local chocolate for their handmade desserts, sparking a passion for cacao and all things chocolate. They moved to Asheville, NC in 2006 to pursue their chocolate path, and opened French Broad Chocolates in 2007. What started as a farmers market stand, has grown to include a web store (frenchbroadchocolates.com), a dessert restaurant with a line out the door most nights, French Broad Chocolate Lounge (est. 2008) and a Chocolate Factory & Tasting Room (est. 2012), where they import cacao, roast, winnow, grind and temper it into bean-to-bar chocolate. The chocolate is transformed into their collection of craft chocolate bars, and is used as an ingredient in their pastries and confections at the Chocolate Lounge.
Schedule of Events
Schedule subject to change.
6:30 p.m. Farm-to-Table Dinner
Kick off the weekend with a Coastal Carolina-themed dinner reception prepared by the Pinehurst culinary team and inspired by guest Chef Dean Neff’s signature approach to cuisine. Enjoy a variety of delectable food, wine, beer and spirits in a relaxed setting at the historic Carolina Hotel.
11 a.m. Cooking Demo with Chef Neff
Sit back and enjoy watching Chef Dean Neff show off his kitchen skills and share a few tricks of the trade. Tastings of the items prepared will be served throughout the demo and recipes will be provided.
12:30 p.m. Bean-to-Bar Guided Chocolate Tasting
Dan and Jael Rattigan of French Broad Chocolates discuss the origins of cacao and the chocolate making process, while leading the participants on a tasting journey. Cacao nibs, chocolate and a sipping chocolate from three different origins will be sampled.
6:30 p.m. Chef’s Dinner
Chef Neff will craft a menu celebrating the fresh, seasonal ingredients found off the coast of the Carolinas and throughout the state. Sponsored by Carmel Road Winery.