Labor Day weekend at Pinehurst was bursting with Southern flavor.
The Taste of the New South food and wine weekend kicked off Friday with a welcome reception introducing guests to a variety of world-class wines and exceptional craft beers. The event was in full swing when the fun migrated to the Pinehurst Fair Barn for the Carolina Oyster Roast and Pig Pickin.’
Fireside Collective’s bluegrass twang filled the Fair Barn as guests enjoyed roasted oysters, barbecue, smoked salmon and Southern classics like home-style macaroni and cheese. The evening wrapped up with the Sinfully Southern Dessert Bar, which included cocktails that were equally as sweet.
Chefs, winemakers, authors and food educators led 15 sessions that spanned Saturday and Sunday, offering guests an interactive learning experience. With sessions focused on wine, beer, spirits and food, our presenters served up something to suit all tastes.
The wine was the focal point of Saturday’s intimate Vintner’s Dinner presented by Acura. Each of the five courses was be expertly paired to complement the flavor profiles of the wine.
Flip through our slideshow to view photos
from throughout the weekend:
Fireside Collective performs during the Carolina Oyster Roast & Pig Pickin.'
A guest enjoys an oyster during the Carolina Oyster Roast & Pig Pickin’.'
Home-style macaroni and cheese awaits guests.
A Pinehurst chef serves up a Korean barbecue taco during the Carolina Oyster Roast & Pig Pickin.'
A taste of the South was integrated into every dish served throughout the weekend.
Fireside Collective's unique blend of bluegrass provided a great soundtrack to the weekend.
Cushing Donelan of Doneland Family Wines chats with a guest Friday during the welcome reception.
Guests enjoy Fireside Collective during the Sinfully Southern Dessert Bar.
A chocolate sculpture featuring the Acura logo was the centerpiece of the Sinfully Southern Dessert Bar.
Guests enjoy mimosas during the Sip n' Stroll Walking Tour.
It isn't a tailgate party without beer.
Johnny Wolf enjoys a game of cornhole with his father, Jake Wolf. Wolf led a brunch demonstration earlier that day.
Ice cream was the perfect treat during the Southern Tailgate Lunch.
Guests shake a Tarheel Gin Fizz during Tyler Alford's session on the micro-distillery movement.
The first course of the Vintner's Dinner featured seared scallops.
The second course of Saturday's Vintner Dinner featured smoked pork belly and anise encrusted robiola cheese.
Wine was the focal point of the Vintner's DInners.
Guests enjoy a little friendly competition during Brews at Thistle Dhu.
Brews at Thistle Dhu featured beer from Lagunitas Brewing Company.
Thistle Dhu proved to be a fun challenge for guests.
A Bloody Mary bar awaits guests during the Farm to Fork Brunch.
Our award-winning banquet team can design a menu to please a variety of tastes.
Master Sommelier Thomas Price of Stonestreet Winery explain how altitude affect flavors during his session titled Altitude Matters.
Guests had the chance to taste dozens of wines throughout the weekend.
Relive the weekend through social media: