Pinehurst Recipes Archive

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



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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.

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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

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Ashley Christensen’s Famous Buttermilk Fried Chicken with Hot Honey

Fried chicken is one of the mythical unicorns of the southern kitchen. There are thousands of recipes and techniques out there, but every serious home cook has likely deemed theirs the best. If you’re still searching for the perfect recipe, we have one for you to try.

Ashley Christensen, who is headlining our second Chef & Maker weekend in July, serves her signature fried chicken with hot honey – a pairing we find irresistible.

friedchicken_johnnyautryOur State recently included her restaurant, Beasley’s Chicken + Honey, on its Bucket List of 42 Carolina Chicken Joints. 

“Fried chicken comes on plates, biscuits, and waffles at this downtown eatery that serves Southern comfort favorites and swanky cocktails,” Sheri Castle writes. Chef and owner Ashley Christensen, who also owns Chuck’s next door, adds a signature drizzle of honey to her bird, a tribute to her beekeeping dad.

Some say bubbly is the best way to wash it all down; others opt for something sweet. Here you can have your pick: Cheerwine or Dom Pérignon.”

The recipe is inspired by the fried chicken Christensen’s mother used to make when she was a child. The somewhat unconventional move of drizzling honey over the chicken came about because of her dad, who was a hobbyist beekeeper and gardener.

The recipe appears in her new cookbook “Poole’s: Recipes and Stories from a Modern Diner,” which is included in the Chef & Maker weekend package along with a question-and-answer session with Christensen and a Chef’s Dinner featuring her re-imagined comfort food.

Buttermilk Fried Chicken with Hot Honey Recipe




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New Chef & Maker Series weekends kick off in May

Chef & Maker feature image

The team here at Pinehurst is excited to be launching a new culinary series celebrating North Carolina’s best culinarians and creatives.

The Chef & Maker Series will features three award-winning North Carolina chefs showcasing their unique talents alongside a variety of artisan makers.

The first weekend, May 12-14, features acclaimed Charlotte chef Clark Barlowe (Heirloom Restaurant), then July 7-9, James Beard Award-winning chef Ashley Christensen (Death and Taxes, Poole’s Diner, etc.) of Raleigh, and finally James Beard-nominated Asheville chef Katie Button (Nightbell and Curate) Sept. 15-17.

“Pinehurst has a long and storied history as a festive and comfortable setting for unique culinary events and we enjoy these types of collaborations,” says Pinehurst’s Executive Chef Thierry Debailleul. “They often result in the most rewarding experiences for both the visiting chefs and our guests.”

The weekends each kick off with the Pinehurst culinary team hosting dinners inspired by the cuisine of the featured chef. Events will include a pig pickin’, comfort food or Spanish tapas. The Friday night events will be open to the general public and tickets are available for $70 per person at

Each Chef & Maker weekend offers its own unique schedule, including interactive demonstrations, informative workshops, chef dinners and more. Christensen and Button will also be signing their recently released cookbooks: “Poole’s Diner” (Ten Speed Press) and “Curate” (FlatIron Books) for guests.

View chef bios, complete weekend itineraries and package details at or call 888-832-5890 for more information.

Package Details

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