Pinehurst Activities & Recreation Archive

The Chef & Maker Friday Night Dinner is Truly Amazing

Chef Dean Neff will be featured at July’s Chef & Maker Weekend in Pinehurst.

We have long been known for our breakfast buffet at The Carolina Hotel. It’s been hailed as the best breakfast in golf. And dinners at the 1895 Grille in The Holly Inn or at the Carolina Dining Room continue to earn wonderful praise.

But the Friday Night Dinner Reception for July’s Chef & Maker Weekend might be one of the most spectacular menus Pinehurst has ever put together.

BUY TICKETS TO THE COASTAL CAROLINA DINNER RECEPTION

Inspired by Chef Dean Neff of Wilmington’s acclaimed PinPoint Restaurant and prepared by the Pinehurst culinary team led by Executive Chef Thierry Debailleul, the dinner reception will feature a staggering display of active stations serving guests a menu that includes the best in Carolina Coastal cuisine, terrific salads and side dishes and more than half a dozen delectable desserts.

Seriously, take a look at this menu:

Stations:

  • Hot Smoked Rappahannock Oysters and North Carolina Coastal Shrimp
  • North Carolina Blue Crab Fritter, Fried Green Tomato, Exotic Mushroom Relish, Tempura Onion and Green Goddess Dressing
  • 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
  • Grilled and Pine Straw Smoked Local Catch, Radish, Shiso Leaf, Roasted Peanut Romesco and Charred Shishito Peppers with Lemon Herb Vinaigrette
  • Smoked Trout Rillettes, Chicken Liver Mouse, Head Cheese, Selection of Local Cheeses, Mustards and Relishes, Crackers and Breads
  • Harissa Rubbed Beach Fire Lamb Loin with Watermelon, Goat Cheese 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
  • Cocktail Sauce, Champagne Mignonette, Bottarga Aioli, Lemon and Crackers
  • Tangy Flounder Escabeche with Sea Beans and Watermelon Radish
  • 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
  • Summer Tomato Salad with Farm Cheese, Green Peas, Pickled Red Onion, Sorghum and Cider Vinaigrette
  • Pimento Cheese and Buttered Toast
  • Summer Squash Hushpuppies with Creamy Dill Dressing, Plank-Smoked Salmon and Pea Tendrils
  • 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

Desserts

  • 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

We look forward to seeing you. Bring your appetite.

Leave a comment

Collaborate and Connect at Pinehurst

Many people come to Pinehurst seeking the respite of a premier golf getaway. Others, though, actually come for work – as a guest for a conference, meeting or group outing.

But that doesn’t mean your group guest has to miss out on all the fun. Here are a few of the best activities at Pinehurst that will allow your group to connect on a whole new level.

 

The Golf

Let’s go ahead and get this one out of the way. Not to be TOO obvious here, but as the Cradle of American Golf, Pinehurst offers one of the best golf experiences in the world. And with nine courses, Pinehurst can accommodate any group’s number of golfers.

But while the accolades always pour in about famed Pinehurst No. 2, or Pinehurst No. 8 and the coming Gil Hanse redesign of Pinehurst No. 4, the best thing about golf at Pinehurst is YOU DON’T HAVE TO BE A GOLFER TO ENJOY THE GOLF AT PINEHURST.

That may feel a little daunting, but even if you’ve never played the game before, Pinehurst has made golf even more accessible in the last year. Here, you can play our fun, winding 18-hole putting course Thistle Dhu. Or if you want to swing a club, try the new 9-hole short course, The Cradle. It’s made for fun, whether you are an avid golfer or a beginner.

Introducing…The Pinecone

At Pinehurst, even the beverage cart is unique. This custom-made woodie trailer is positioned at The Cradle most days, but can be moved around the resort. With a full bar complemented by four beer taps on the back, The Pinecone combines style, sophistication and fun, adding to a festive atmosphere with your clients and fellow guests.

As Long as there has been Golf at Pinehurst, there’s been Women’s Golf at Pinehurst

The Women’s North & South Amateur has been held every year at Pinehurst since 1903, making it the longest consecutively running women’s amateur championship in the United States. As just recently, Pinehurst continued its long history of women’s golf by celebrating women’s Golf Day. It was something Golf Channel wanted to know all about.

Take the Trolley

It’s easy for your group to get around Pinehurst together, and you can do so with a nod to Pinehurst’s great history. Pinehurst’s new trolley combines the nostalgic trolley car service which welcomed visitors in the early 1900’s with the modern version of elegance, convenience and style within the Village of Pinehurst. A rear porch balcony provides a wonderful photo opportunity, and other exterior highlights include the traditional bell chime, accent lighting and the iconic Putter Boy logo. Interior highlights include a surround sound system and LED lighting, customizable to different events, traditional hardwood flooring and waterfall slat seating, complemented by bead board ceiling and the traditional rooftop cupola.

Lawn Bowls at Pinehurst

Staying Green

There’s nothing like the beauty in and around Pinehurst, so it is a place to enjoy the outdoors. Even before golf came here before the dawn of the 20th century, Pinehurst emerged first as an outdoor wellness retreat with its founding in 1895.

So if golf isn’t your thing, try your hand at another of our games like croquet or lawn bowls. There is play every day on the meticulously manicured croquet and lawn bowl courts that sit adjacent to Pinehurst’s stately clubhouse. Groups are always welcome, and brief lessons are also available. Every evening, the sun sets in view of the courts, making for a most perfect way to wind down a day with your colleagues.

The charming Village of Pinehurst

Tour the Village

While most think of Pinehurst as an iconic golf destination, the Village of Pinehurst actually preceded the first golf course in Pinehurst. Founder James Walker Tufts originally envisioned The Village as a beautiful, healthful, New England-style village.

Tufts knew his guests’ needs would be varied, so he decided to build an assortment of private cottages, rooming houses and hotels. By December of 1895, Tufts had built the Holly Inn and more than 25 cottages.

By 1901, The Carolina Hotel and many other cottages had been built, along with department stores, a fire department and livery stable. Most of the main buildings of The Village are still in existence and can be toured today with historic walking tours, carriage rides or the best kind of self-guided touring – shopping!

Take Your Pick

Just take a look at this link. You WILL have fun at Pinehurst.

Donald Ross, the famed golf architect who designed No. 2 and so many other courses around the country, once said that, “Golf should be a pleasure, not a penance.” So when you visit Pinehurst, even if it’s for a work gathering, we hope Mr. Ross’s sentiment holds true.

Leave a comment

The Pinehurst Trolley returns

Early in Pinehurst’s history, a trolley routinely brought guests from the nearby train station to hotels such as The Holly Inn and The Carolina Hotel. Now, based off the design of some of those original trolleys, Pinehurst Resort has brought back the trolley to add a unique transportation option for use around Pinehurst.

Here are a few fun facts about the new trolley, which began service this month:

  • The Pinehurst Trolley can seat 30 people comfortably.
  • It is a Villager Trolley model from Hometown Trolley out of Crandon, Wisconsin.

A vintage Pinehurst trolley. (Photo copyright Tufts Archives)

  • The new trolley combines the nostalgic trolley car service which welcomed visitors in the early 1900’s with the modern version of elegance, convenience and style within the Village of Pinehurst.
  • The trolley will be available for guest and member functions, such as weddings, corporate outings and special events. It can be also be used for daily service in and around the Village of Pinehurst.
  • A rear porch balcony provides a wonderful photo opportunity. Other exterior highlights include the traditional bell chime, accent lighting and the iconic Putter Boy logo.
  • Interior highlights include a surround sound system and LED lighting, customizable to different events, traditional hardwood flooring and waterfall slat seating, complimented by bead board ceiling and traditional rooftop cupola.
  • Pricing and information can be available by contacting Pinehurst Resort Transportation at 910.235.8465.

Leave a comment

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.

RESERVE YOUR SPOT AT PINEHURST'S CHEF & MAKER WEEKEND

Chef’s Dinner with Paul Verica

May 5, 2018
Wine pairings by Italics Winegrowers

Single Tickets to the Chef Dinner are available here.

FIRST COURSE

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

SECOND COURSE

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

THIRD COURSE

‘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

FOURTH COURSE

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.

Leave a comment

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.

RESERVE YOUR SPOT AT PINEHURST'S CHEF & MAKER WEEKEND

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.

Leave a comment