Pinehurst Recipes Archive

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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The Deuce’s Buffalo Chicken Sliders

If you’ve tried the Buffalo Chicken Sliders at The Deuce, it’s probably one of your go-to orders. Crunchy and flavorful, they are making our mouths water just thinking about them.

The bad news: They can’t be shipped. The good news: Our executive chef has provided the recipe, so you can make them at home. Try them out this Super Bowl Sunday and let us know how they turned out.

Buffalo Chicken Sliders

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Warm up with a Campfire Cocktail

Campfire Cocktail inset

Our adult version of a liquid s’more is made with Stoli Vanilla vodka, Baileys Irish Cream and milk. A chocolate and graham cracker rim make it extra sweet.

Try it throughout the month of December at the Ryder Cup Lounge or make it for your next holiday party.

Campire Cocktail Recipe - December

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Make our Unforgettable Biscuits & Gravy at Home

Our biscuits and gravy are one of the most popular items on our famous overflowing breakfast buffet, so it was no surprise when our culinary team got an email requesting the recipe.

During Rick Krok’s recent visit, his fourth in 16 years, he looked forward to the southern delicacy each day before heading out to training with The Toro Company.

The New Jersey man said it’s tough to find the breakfast gem back at home.

“Biscuits and gravy always reminds me of Pinehurst and the southern hospitality in North Carolina,” he said.

Well, Rick, this post is for you. Enjoy!

Note: Click recipe images to enlarge for a better viewing experience.

Biscuits and Gravy Recipe - BiscuitsBiscuits and Gravy Recipe - Gravy

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