First Look – The Menu from Friday Night’s Dinner at our Chef & Maker Weekend with Paul Verica

 

Our popular Chef & Maker weekends return in 2018 with delectable meals, interactive demonstrations, informative workshops, chef dinners and more! We invite you to learn a little something about why the South is such a unique place to live, discover and visit. Up first, from May 4-6, is James Beard Award-Nominated Chef Paul Verica of The Stanley, in Charlotte.

Below is the first look of the menu for Friday night’s Farm-to-Table Dinner Reception. There, Pinehurst’s acclaimed culinary team will kick off the weekend with a delectable menu featuring local, farm fresh food, inspired by guest Chef Paul Verica’s approach to cuisine. Enjoy the evening by visiting each of the food stations while discovering great beer from Whitestreet Brewery and Highland Brewing Co., wine from Italics Winegrowers and Biltmore Wines and spirits from Topo Distillery and Piedmont Distillers.

You can join us on an overnight package for the Chef & Maker Weekend, or, if local, purchase Friday night tickets here.

MENU

Salads and Cold Items

MG3 Farms Hydro Lettuces, Watercress, Butter Lettuce, snipped to order and tossed with dressings and toppings to include: hand-pulled Mozzarella, Heirloom Tomatoes, live Herbs and Mortar-and-Pestle Pesto

Duck Egg Salad with pickled Vegetables and Chorizo

Crispy Pork Belly with Ginger marinated Baby Bok Choy and Pickled Mushrooms

Crawfish with Baby Kale, local Romaine, grilled Spring Onions, Celery and Sweet Corn with a Malt Vinegar Dressing

Spending Sunday morning in the kitchen with @alexverica is a Sunday well spent!

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Paradox Farm Showcase
Fried Paradox Farm’s Cheese Curds with Carolina Reaper Ranch Dip

Flamed Paradox Farm’s Feta with Sanford Strawberries and boiled Hampton Farm’s Peanuts

Goat Cheese, Tomato Bruschetta on grilled Paysano bread with Pumpkin Seeds and Extra Virgin Olive Oil

Seasonal creations from Paradox

Breads, homemade Crackers, local Honey and Green Tomato Jam

Seafood
Baked Oysters with Wild Ramp and Topo’s Vodka Sabayon

Shrimp Ceviche with Citrus, grilled Sweet Potato and Sesame Seeds

Crab Cakes and Hushpuppies with Corn Maque Choux, Shiitake Mushroom and Cilantro

Sea Scallops seared over salt blocks with Coconut and Ginger Quinoa, finished with a Pepper Gastrique

Our last official day of service at our current location will be this Thursday October 5…the last four years has been quite the ride for me on many levels and we as a team (members past and present) have achieved some great things…being named the #1 restaurant in Charlotte, receiving a nomination from the James Beard Foundation for Best Chef in the South East, being named the best chef in Charlotte and so many other great accolades all of which would have never happened if it was not for the hard work and dedication of my team and our amazing network of farmers and purveyors…so thank you all of you for your loyalty, hard work, dedication and helping me bring this dream to life. We will miss the town of Waxhaw, which has been great to us over the years and we are very excited about our new project..which should be open in January…thank you all for your continued support over the years and we hope that you will all join us on the next phase of this journey and I will try and keep the sappy posts to a minimum this week…hopefully we will see you in the coming days. Paul

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From the Fire
Mills Family Farm BBQ Brisket Taco with Pickled Slaw and Blackberry Habanero Sauce

Coal-roasted Hanging Chickens with Lemon and Herb Spring Asparagus over Old Guilford Mill Grits

Dutch-Oven Chatham Rabbit Confit, stewed White Beans, Arugula and Apple Cider Vinaigrette

Local Catch, basted with Thyme Butter and served with Sweet Potato and smoked Spring Onion Fried Rice

House Pretzels

Grilled Naan Bread

Sides
Cauliflower Casserole

Baked Macaroni with Jalapeno and Pancetta

Slow Braised Collards with Garlic and Chili Flakes

Fig, Manchego,Cinnamon Pastry with a Wheat Berry Fig Leaf Gastrique.

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Desserts
Live Liquid Nitrogen Sorbet Station

Shelly’s Chocolate Cobbler

Beach Pie

Upside-Down Rhubarb and Ginger Cake

Limoncello Cake with Whipped Yogurt and Macerated Berries

Reservations

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