September 14-16

Chef: Bill Smith, Crook’s Corner, Chapel Hill, NC

Chef Smith is as well known for his exceptional food writing—including the New York Times Notable and Food & Wine Best-of-the-Best cookbook, Seasoned in the South—as he is for being a Best Chef in the Southeast, voted into the final five for both a Southeastern Best Chef by the James Beard Foundation and Chefs Collaborative.

Maker: Shannon Healy, Alley Twenty Six Tonic Syrup, Durham, NC

Born out of a desire to provide the highest quality cocktail mixers for industry and home use, they search out the freshest and most local ingredients for their products.
With a combined experience of over 40 years of bartending (and drinking), owners Shannon and Rob launched the company in March 2015 with the Alley Twenty Six Tonic Syrup.

Schedule of Events

Schedule subject to change. 


6:30 p.m. Oyster Roast
Kick off the weekend with a good old fashioned oyster roast prepared by the Pinehurst culinary team and featuring wine from Scheid Vineyards and Biltmore, a selection of beers and spirits from 78 degrees.


11 a.m.  Q&A and Book* Signing
Chef Bill Smith is ready to answer your questions and share the secrets behind his renowned restaurant, Crook’s Corner in Chapel Hill. It will wrap up with a signing of his cookbook “Crabs and Oysters : A Savor The South Cookbook.”
*cookbook included for all package guests

12:30 p.m. Mixology 101
Learn the basics of a well-stocked home bar! The cocktail resurgence is in full swing and interest in quality spirits and classic cocktails continues to grow. Shannon Healy, of Alley Twenty Six, will lead this interesting session that teaches guests how to use their fabulous tonic syrup to make amazing drinks.
6:30 p.m. Chef’s Dinner

Chef Smith is well known for his sumptuous take on Southern comfort food and his menu will honor the traditions of this celebrated cuisine, while introducing guests to his unique take on a variety of classics.