Balsamic green beans salad with corn and heirloom tomatoes; quinoa; meatballs. Chef Toni
Grilled pork cutlets; sauteed green beans with shallots and sauteed yellow squash. Chef Toni
Farm to Fork dinner at the Carolina Inn, featuring local produce from Eastern Carolina Organics
Cane Creek Farm prosciutto wrapped watermelon; Mini BLTs with heirloom tomatoes & homemade bacon; Picked NC shrimp with green tomato cocktail sauce; Fried okra with Pimento cheese.
Jeremy Blankenship, Chef de Cuisine
Roasted red pepper Gazpacho with black garlic slivers and a sorbet trio of watermelon, green tomato & basil.
Jeff Gompers, Executive Sous Chef
Warm goat cheese & new potato tartlet with heirloom tomato, fennel confit, crispy squash blossom with sweet basil dressing.
Chef Todd Dumke, E.C.O
Grilled Cane Creek Farms beef strip loin; eggplant caponata; fingerling potatoes; green beans; chard, orange pepper broth & red beet syrup. (secret ingredient: bacon fat)
Jimmy Reale, Executive Chef
Vanilla Panna Cotta with summer berry compote and blueberries.
Suzanne Menius, Pastry Chef
Posted in Uncategorized
Tagged bacon, basil, beef, beet syrup, berry, black garlic, BLT, blueberry, caponata, chard, cohen, compote, confit, eggplant, fennel, fingerling, garlic, gazpacho, glack, goat cheese, green beans, kronick, okra, panna cotta, pimento, prosciutto, shrimp, sorbet, spitzer, squash blossom, strip loin, tartlet, tomato, vanilla, watermelon
BBQ chicken; sauteed green beans and carrots; rice. WSM, Carrboro
Cheeseburger; green bean salad; field greens salad. Chef Katie
Lime and garlic sauteed shrimp;, sauteed green beans with caramelized shallots; coconut brown rice. Chef Toni
Teriyaki baked chicken thighs; rosemary roasted carrots; sauteed green beans with caramelized garlic and leeks. Chef Toni