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. History of Cinchona Bark and the Birth of Tonic

From curing malaria to curing our thirst. What we commonly know as a drink mixer actually started as medicine. The history of tonic began in 1640 in Peru with the bark of the cinchona tree. After curing a Spanish duchess, the bark found it’s way to Europe. Without it, the great imperialistic powers of England, France and Holland would not have conquered the globe as they did throughout the 1700 and 1800’s. What was once considered taboo, became a crucial element to colonizing powers, and eventually colonized our palates. The beverages that were influenced and created have become a staple to the cultures and countries that embraced cinchona bark.

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.