Pinehurst Recipes Archive

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

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 Pinehurst.com/events.

“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 Pinehurst.com/ChefMaker or call 888-832-5890.

Leave a comment

Chef Katie Button is a rising star, and this is your chance to be a part of it

Katie Button, the owner and executive chef of two of Asheville’s hottest spots, Curate and Nightbell, certainly has an interesting and inspiring backstory. Before becoming a James Beard Award-nominated chef, Button earned a chemical engineering degree from Cornell before beginning to study in a PhD program for neuroscience.

It was then she realized that wasn’t the path for her.

But the process still helped.

“(Cooking in the kitchen) connected a lot with my science background,” Button says. “It is run like a lab. Every recipe that I was making used a scale. Everything is detailed to the finite measurement. You’re writing down exactly what’s going in it at exact quantities so you get a consistent product and it turns out the same every time.”

And that’s the payoff that matters to Button.

“I get such great satisfaction from the guests that come in. That’s daily motivation. You make something, you serve it to somebody, and you see a smile.”

Button will be serving your smiles as the headlining chef at Pinehurst’s season finale of the its Chef & Maker series on Sept. 15-17. You don’t want to miss it.

Chef & Maker Weekend

 

 

Leave a comment

The Best “Bites” at Pinehurst

When Pinehurst opened the Deuce just about a year ago, Executive Chef Thierry Debailleul commented about the menu, “It’s not just typical bar food. It’s fresh, inventive and original food, and it all comes with a spectacular view. It’s made-from-scratch cuisine in a relaxed, comfortable setting that we feel will become the best lunch spot you can imagine anywhere.”

We can’t really argue with Chef T’s assessment of the atmosphere of the Deuce, which has proven to be an enormous hit at Pinehurst. But Chef T’s comment about the Deuce’s food can certainly be applied everywhere around the resort. And since the Deuce prides itself in offering one of the best “small bites” menus you’ll find anywhere, here’s a look at five appetizers from all over Pinehurst that we think are some of the best of the best:

The Deuce

LOBSTER MAC’ N CHEESE CROQUETTES – One of the most popular items on the Deuce’s “Bites” menu, these lobster croquettes feature jalapeños, aged cheddar and basil pesto.

“It’s not just typical bar food. It’s fresh, inventive and original food.” – Chef Thierry Debailluel

Carolina Dining Room

CHEF ’S BOARD  Flavor in every bite: When dining at the Carolina Dining Room, start things off with the Chef’s Selection of cured meats, local cheeses, rustic charred crostini and house-made pepper jelly with spicy brown mustard and sherry infused figs.

Ryder Cup Lounge

JERK CHICKEN NACHOS – Nachos have long been a go-to staple at the Ryder Cup Lounge. This season, try the Jerk-seasoned pulled chicken, melted Ashe County hoop cheese, black beans, pico de gallo, pineapple avocado salsa, cilantro sour cream and scallions on corn tortilla chips with chipotle salsa.

The Tavern

PERUVIAN CHICKEN TACOS – Share these at the table or order for a meal; either way, they’re light, refreshing, and make for several perfect bites at The Tavern. Served with spiced grilled chicken, red onion and shaved red cabbage, served on spinach tortillas and topped with honey garlic aioli.

Carolina Pool

FRUIT DIP – A day at the pool doesn’t mean you can’t enjoy a nice bite. Served with a citrus yogurt dip, you can enjoy an assortment of summer melons, pineapples and berries while sitting poolside at The Carolina Hotel.

Leave a comment

Hey kids, cool off with these desserts at Pinehurst

With more than 1,500 kids competing this week at Pinehurst for the U.S. Kids Golf World Championships, what better way to keep them happy (once they get off the golf course) that to treat them to dessert? Parents, we know it’s hot out there this time of year, so here are some of Pinehurst’s best options to keep cool and that sweet tooth satisfied.

We’ve also taken the liberty of listing where you can find each dessert in case, you know, you’d like to spread things around a little bit during your visit.

The Deuce

Salted Caramel Milkshake

With so much golf going on around the main clubhouse, let’s start with the Deuce, which offers the resort’s best milkshakes. (And parents, these milkshakes can be spiked, as well.) Flavors include: Salted Caramel Pretzel, Cookies and Cream and Chocolate and Peanut Butter.

The Tavern

The Double Chocolate Brownie Sundae

The Tavern, located at The Holly Inn, not only offers the quaint ambiance of the Village of Pinehurst, but it also delivers the best sundae at the resort – the Double Chocolate Brownie. Served with vanilla ice cream, topped with caramel and chocolate sauces. Pure delight.

The Blueberry Peach Cobbler

If you want something a little less filling, try to the Blueberry Peach Cobbler, which is served with blueberry ice cream and cinnamon streusel.

The Ryder Cup Lounge

Take in the casual elegance of The Carolina Hotel and stop by the Ryder Cup Lounge for what is easily the most dazzling – and lightest – dessert on property, the Mile High Key Lime Pie, served with raspberry coulis, vanilla chantilly, candied macadamia nuts, and seasonal fruit.

The Mile High Key Lime Pie

 

The Carolina Dining Room

Want to step up the elegance? Try to decadent Chocolate Cobbler at The Carolina Dining Room. Decadent chocolate cake atop a warm chocolate sauce, served with vanilla ice cream and tart raspberries

Leave a comment