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Chef & Maker Farm-to-Table Dinner Reception

May 4, 2018

Pinehurst’s acclaimed culinary team will kick off our first Chef & Maker weekend of 2018 with a delectable menu featuring local, farm fresh food, inspired by guest Chef Paul Verica’s approach to cuisine. Enjoy the evening by visiting each of the food stations while discovering great beer from Whitestreet Brewery and Highland Brewing Co., wine from Italics Winegrowers and Biltmore Wines and spirits from Topo Distillery and Piedmont Distillers.

MENU

SALAD AND COLD ITEMS
MG3 Farms Hydro Lettuces, Watercress, Butter Lettuce, snipped to order and tossed with dressings and toppings to include: hand-pulled Mozzarella, Heirloom Tomatoes, live Herbs and Mortar-and-Pestle Pesto
Duck Egg Salad with pickled Vegetables and Chorizo
Crispy Pork Belly with Ginger marinated Baby Bok Choy and Pickled Mushrooms
Crawfish with Baby Kale, local Romaine, grilled Spring Onions, Celery and Sweet Corn with a Malt Vinegar Dressing

PARADOX FARM SHOWCASE
Fried Paradox Farm’s Cheese Curds with Carolina Reaper Ranch Dip
Flamed Paradox Farm’s Feta with Sanford Strawberries and boiled Hampton Farm’s Peanuts
Goat Cheese, Tomato Bruschetta on grilled Paysano bread with Pumpkin Seeds and Extra Virgin Olive Oil
Seasonal creations from Paradox
Breads, homemade Crackers, local Honey and Green Tomato Jam

SEAFOOD
Baked Oysters with Wild Ramp and Topo’s Vodka Sabayon
Shrimp Ceviche with Citrus, grilled Sweet Potato and Sesame Seeds
Crab Cakes and Hushpuppies with Corn Maque Choux, Shiitake Mushroom and Cilantro
Sea Scallops seared over salt blocks with Coconut and Ginger Quinoa, finished with a Pepper Gastrique

FROM THE FIRE
Mills Family Farm BBQ Brisket Taco with Pickled Slaw and Blackberry Habanero Sauce
Coal-roasted Hanging Chickens with Lemon and Herb Spring Asparagus over Old Guilford Mill Grits
Dutch-Oven Chatham Rabbit Confit, stewed White Beans, Arugula and Apple Cider Vinaigrette
Local Catch, basted with Thyme Butter and served with Sweet Potato and smoked Spring Onion Fried Rice
House Pretzels
Grilled Naan Bread

SIDES
Cauliflower Casserole
Baked Macaroni with Jalapeno and Pancetta
Slow Braised Collards with Garlic and Chili Flakes

DESSERTS
Live Liquid Nitrogen Sorbet Station
Shelly’s Chocolate Cobbler
Beach Pie
Upside-Down Rhubarb and Ginger Cake
Limoncello Cake with Whipped Yogurt and Macerated Berries

 

  • Location

    The Carolina Hotel

  • Time

    6:30 p.m.

  • Cost

    SOLD OUT