May 4-6

Chef: Paul Verica, The Stanley, Charlotte, NC

Chef Paul has been part of the emerging culinary scene of Charlotte as Executive Chef for the Providence Bistro restaurants, Executive Chef and Food & Beverage Director of The Dunhill Hotel, and as the Executive Chef and Director of Food Service at The Club at Longview. It was at Longview that he was able to embrace the farm-to-table movement, gaining national press for his kitchen gardens and his seasonal and local approach to club cuisine. In November of 2013, Chef Paul and his partners opened Heritage Food & Drink in Waxhaw, where it earned Charlotte Magazine’s Best Restaurant award in 2016. In 2017 he was a James Beard Award finalist for Best Chef: Southeast. Paul is in the process of moving Heritage (to be renamed The Stanley) to the Elizabeth area of Charlotte – opening March 2018.

Maker: Nancy Bruns, J.Q. Dickinson Salt Works, Malden, WV

 A 7th generation salt-making family harvests an all-natural salt by hand, from an ancient ocean trapped below the Appalachian Mountains of the Kanawha Valley in West Virginia.


Schedule of Events

Schedule subject to change. 


6:30 p.m. Farm-to-Table Dinner Reception
Kick off the weekend with a Farm-to-Table dinner prepared by the Pinehurst culinary team and inspired by guest Chef Paul Verica’s seasonal and local approach to cuisine. You’ll also enjoy a variety of wine, beer and spirits.

Local/Event only tickets, for the Farm-to-Table Dinner Reception, are available for purchase HERE.


10 a.m.  Know Your Salt
Nancy Bruns will lead an interactive session about her family salt business that spans more than 200 years, guiding you through a tasting of salts and how they pair with foods. You will experience the differences in artisan salts from around the world as well as J.Q. Dickinson’s line.

11:30 a.m. Cooking Demo and Lunch with Chef Verica
Sit back and enjoy watching Chef Verica 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.

6:30 p.m. Chef’s Dinner
Chef Verica will craft a farm-to-fork menu celebrating fresh, seasonal ingredients. Enjoy this inventive four-course meal rooted in his Southern background. Sponsored by Italics Winegrowers.

Local/Event only tickets, for the Chef’s Dinner, are available for purchase HERE.