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.

Reservations

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