Pinehurst Activities & Recreation Archive

First Look at the Menu for Chef Paul Verica’s Saturday Dinner at Chef & Maker

The marquee event of our delectable Chef & Maker Weekends is the Chef’s Dinner on Saturday night, and below we give you the first peek at what James Beard Award nominee and acclaimed Charlotte Chef Paul Verica has planned for that special dinner, which will take place during the first of our Chef & Maker Weekends on May 4-6.


Chef’s Dinner with Paul Verica

May 5, 2018
Wine pairings by Italics Winegrowers

Single Tickets to the Chef Dinner are available here.


J.Q. Dickinson Cured Trout Toast
Roe, Radishes, Ramps, Nasturtium, Fennel and Herbs
Reynolds Family, Pinot Noir, Los Carneros 2013


Sea Scallops
Asparagus, Morels, Ramps, Green Garlic with Hollandaise
Italics, Estate Proprietary White Blend, Napa Valley 2015


‘Surf & Turf’
Salt Crusted Tenderloin, Shrimp, Potatoes, Peas, Carrots, Turnips, Mushrooms with Red Wine
Italics, Estate Cabernet Sauvignon, Napa Valley 2014 and Italics, Estate Proprietary Red Blend, Napa Valley 2015


Strawberry Shortcake
Biscuit, Strawberries, Vanilla, Ricotta and Mint
Reynolds Family, Naughty Sticky, Chardonnay, 2006

Friday night’s Farm-to-Table Dinner reception should not be missed, either, and is included as well with any Chef & Maker resort package. You can view its menu here.

Tickets for the Friday night dinner reception only are available here.

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3 Moments You Don’t Want to Miss at our first Chef & Maker event of the season

There is still time to book a package and ensure you will have the ultimate VIP experience in visiting Pinehurst for the Chef & Maker Weekend with Chef Paul Verica, which will be May 4-6.


By booking the package, guests will receive access not provided elsewhere during the weekend. Here are three top moments you won’t want to miss at our first weekend of the 2018 Chef & Maker Series season.

Lunch Cooking Demo with Chef Paul

Saturday, 11:30 a.m.

Chef Paul Verica has been part of the emerging culinary scene of Charlotte for quite some time, and is on the cusp of opening a new restaurant, The Stanley. You’re catching Verica at the best time in his career, which features a recent James Beard Award nomination, and here you’ll be able to interact with him in an intimate and fun cooking demo just for guests. A three-course lunch will be served throughout the demo, with pairings by Paragon Wine Group.

Know Your Salt Demonstration

Saturday, 10 a.m.

Before lunch, guests will get to spend time with 7th-generation saltmaker Nancy Bruns of J.Q. Dickinson Salt Works. She will guide guests through a unique tasting of salts and how they pair with foods while also allowing guests to experience the differences in artisan salts from around the world. Imagine how your cooking at home can change after a few tips from Nancy.

Chef Dinner

Saturday, 6:30 p.m.

From Friday’s night’s fun farm-to-table dinner reception that kicks off the weekend to the Chef Dinner, no one will be as familiar with the sights, sounds and, most importantly, the culinary delights of Chef Verica’s talent as you. Celebrate the weekend with new and old friends, reveling with an inventive four-course meal rooted in Verica’s Southern background. The dinner is sponsored by Italics Winegrowers, and will highlight tastings throughout.

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First Look – The Menu from Friday Night’s Dinner at our Chef & Maker Weekend with Paul Verica


Our popular Chef & Maker weekends return in 2018 with delectable meals, interactive demonstrations, informative workshops, chef dinners and more! We invite you to learn a little something about why the South is such a unique place to live, discover and visit. Up first, from May 4-6, is James Beard Award-Nominated Chef Paul Verica of The Stanley, in Charlotte.

Below is the first look of the menu for Friday night’s Farm-to-Table Dinner Reception. There, Pinehurst’s acclaimed culinary team will kick off the weekend 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.

You can join us on an overnight package for the Chef & Maker Weekend, or, if local, purchase Friday night tickets here.


Salads 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

Spending Sunday morning in the kitchen with @alexverica is a Sunday well spent!

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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

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

Our last official day of service at our current location will be this Thursday October 5…the last four years has been quite the ride for me on many levels and we as a team (members past and present) have achieved some great things…being named the #1 restaurant in Charlotte, receiving a nomination from the James Beard Foundation for Best Chef in the South East, being named the best chef in Charlotte and so many other great accolades all of which would have never happened if it was not for the hard work and dedication of my team and our amazing network of farmers and purveyors…so thank you all of you for your loyalty, hard work, dedication and helping me bring this dream to life. We will miss the town of Waxhaw, which has been great to us over the years and we are very excited about our new project..which should be open in January…thank you all for your continued support over the years and we hope that you will all join us on the next phase of this journey and I will try and keep the sappy posts to a minimum this week…hopefully we will see you in the coming days. Paul

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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

Cauliflower Casserole

Baked Macaroni with Jalapeno and Pancetta

Slow Braised Collards with Garlic and Chili Flakes

Fig, Manchego,Cinnamon Pastry with a Wheat Berry Fig Leaf Gastrique.

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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

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Our Chef & Maker Weekends are back in 2018

Featuring acclaimed chefs from all corners of North Carolina, Pinehurst Resort announces the return of its popular Chef & Maker culinary series celebrating the South’s best chefs and producers.

The 2018 Chef & Maker Series will highlight three award-winning North Carolina chefs showcasing their unique talents alongside a variety of artisan makers. The first weekend, May 4-6, features acclaimed Charlotte chef Paul Verica (The Stanley), then July 13-15, Wilmington chef Dean Neff (PinPoint Restaurant), and finally James Beard Award-winning chef Bill Smith (Crook’s Corner)  on Sept. 14-16, who will also be doing a book-signing ofCrabs and Oysters : A Savor The South Cookbook.

Each weekend includes interactive discussions and demonstrations by award-winning makers. May’s event will include Nancy Bruns of J.Q. Dickinson Salt- Works, a seventh-generation salt-making family, while in July Pinehurst will welcome Jael and Dan Rattigan of French Broad Chocolates. September brings Shannon Healey of Alley Twenty Six Tonic Syrup.

You can find the weekend itineraries for each weekend here: May, July, September.

Packages start at $399 per person and include two nights’ accommodations at one of the resort’s charming historic hotels, including The Carolina Hotel and The Holly Inn.

The weekends each kick off with the Pinehurst culinary team hosting dinners inspired by the cuisine of the featured chef. Events will include a farm-to-table celebration, a mountains-to-sea themed event and an oyster roast. The Friday night events will be open to the general public and tickets are available for $70 per person at

“The Chef & Maker series last year was a tremendous success, and we are delighted to host it again in 2018,” says Pinehurst’s Executive Chef Thierry Debailleul. “Pinehurst has a long and storied tradition serving as a festive and comfortable setting for unique culinary events, and we look forward to collaborating with some of the best chefs in the South.”

For more information about the series, including chef bios, complete weekend itineraries and Chef & Maker package details, visit or call 888-832-5890.

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A Look Back: Christmas at Pinehurst

It’s always fun sifting through vintage photos, but it’s even better when they include memories from Christmas past. 

Most of these images were shot at the Carolina Hotel during the 1940s, proving the holiday season was just as special then as it is now.

Enjoy this look back in time.

Photos copyright Tufts Archives

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