Chef & Maker – Coastal Carolina Dinner Reception

July 13, 2018

Pinehurst’s acclaimed culinary team will prepare a delectable menu for the Friday night Chef & Maker dinner reception. The meal will be inspired by guest Chef Dean Neff’s approach to cuisine and the menu from his restaurant, PinPoint in Wilmington, North Carolina. Enjoy the evening by visiting each of the food stations while discovering great beer, wine from Carmel Road and Jolo Vineyards and spirits from Piedmont Distillers and Sutlers Spirit Co.

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Dinner Buffet

  • Hot Smoked Rappahannock Oysters and North Carolina Coastal Shrimp
  • Cocktail Sauce, Champagne Mignonette, Bottarga Aioli, Lemon and Crackers
  • Tangy Flounder Escabeche with Sea Beans and Watermelon Radish
  • North Carolina Blue Crab Fritter, Fried Green Tomato, Exotic Mushroom Relish, Tempura Onion and Green Goddess Dressing
  • Octopus and Pickled North Carolina Shrimp MG3 Farm Lettuce wrap with Pickled Red Onions, Kombu, Radish and Green Garlic Ranch Dressing
  • Butterbean Hummus with Paradox Farms Feta, Radish, Green Tomato and Benne Seed Focaccia
  • Assorted Summer Pickles
  • Roasted Duck Breast, Pickled Beech Mushrooms, Lusty Monk Mustard Aioli, Charred Garlic Scapes and Baby Arugula
  • Yellow Fin Tuna and Benne Seed Tataki with Fresh Citrus, Smoked Peanut Sauce, Popcorn, Chard Corn and Pea Tendrils
  • Summer Tomato Salad with Farm Cheese, Green Peas, Pickled Red Onion, Sorghum and Cider Vinaigrette
  • Pimento Cheese and Buttered Toast
  • Smoked Trout Rillettes, Chicken Liver Mouse, Head Cheese, Selection of Local Cheeses, Mustards and Relishes, Crackers and Breads
  • Grilled and Pine Straw Smoked Local Catch, Radish, Shiso Leaf, Roasted Peanut Romesco and Charred Shishito Peppers with Lemon Herb Vinaigrette
  • Harissa Rubbed Beach Fire Lamb Loin with Watermelon, Goat Cheese and Pea Tendrils
  • Summer Squash Hushpuppies with Creamy Dill Dressing, Plank-Smoked Salmon and Pea Tendrils
  • Mussel Pot with House-Made Bacon, Charred Leeks, Grilled Bread and Black Garlic Aioli
  • Sous Vide and Grilled Pork Shoulder with Antebellum Grits, Braised Collards Mustard Sorghum Sauce
  • Grilled Brasstown Beef Ribeye with Crispy Beach Fries, Ramp Butter and Smoked Onion Jus
  • Vegetable Bounty, Slow Cooked Over the Fire and Served with a Variety of Sauces and Relishes
  • Sweet Potatoes, Corn, Cauliflowers, Eggplant, Fingerling Potatoes and Artichokes


  • Pink Lemonade Cake
  • Chocolate Dipped Frozen Bananas
  • Pistachio Ice Cream Pops
  • Panna Cotta with Blackberry Compote
  • Strawberry Shortcake
  • S’mores Clusters
  • North Carolina Beach Pie
  • Location

    The Carolina Hotel

  • Time

    6:30 p.m.

  • Cost