Hotels & Resorts — 20 March 2017
Not just for golfers; foodies love it, too!

By Chris Chamberlain

If you’re a fan of major tournament golf, you’re certainly familiar with Pinehurst, but a new culinary series launched this year aims to shine the spotlight on North Carolina cuisine and the chefs that are putting the Tarheel State on the culinary map.

Nestled in the Sandhills region of central southern North Carolina (an admittedly confusing set of directions…) Pinehurst maintains nine championship-level golf courses on its property, although Pinehurst No. 2 is the iconic track that has hosted multiple U.S. Opens, a PGA Championship and a Ryder Cup competition. Even if golf isn’t your game, the resort offers plenty of other possibilities for activities ranging from strenuous workouts in a modern fitness facility to relaxing treatments in the luxurious spa. In between are relatively athletic pursuits such as kayaking on a private lake, lawn sports like croquet and lawn bowling, or a peaceful bike ride through the bucolic Pinehurst Village.

What has me really excited and planning at least one trip to North Carolina this summer is the new “Chef & Maker Weekend” series. North Carolina is still a bit of a secret destination among fans of creative Southern food, but the management at Pinehurst has taken it upon themselves to spread the word about some of the amazing chefs working in the state. Packages start at $399 per person for an entire weekend of eating, drinking, learning and interacting with some incredibly talented chefs.

PinehurstThe culinary staff at the resort will kick off each weekend with a Friday night dinner inspired by the cuisine of each visiting chef, so you can expect some great comfort food in honor of Clark Barlowe of Heirloom Restaurant, Charlotte, an old-fashioned pig pickin’ to celebrate Raleigh’s Ashley Christensen representing her multiple establishments under the AC Restaurants brand, and Spanish tapas to pay homage to Katie Button from Cúrate in Asheville. Chefs Christensen and Button will also be signing copies of their new cookbooks during the weekend.

Each weekend will have a unique schedule, but you can expect plenty of interactive demonstrations, informative workshops, chef dinners and more. In addition to the chefs, craftspeople from the region will also be giving artistic demonstrations, including knife making, pottery and glass blowing. The weekend packages include all these seminars and meals plus two nights accommodations at one of the resort’s charming historic hotels, including The Carolina Hotel and The Holly Inn.

I’ve already made my reservations to visit during Chef Christensen’s weekend, and I’ve been a huge fan of hers for years. I’ll be sure to report back from the weekend when I get home. But I also love Chef Buttons’ playful take on Spanish cuisine and have heard great things about Chef Barlowe, so I may just have to juggle my summer travel schedule a little bit. (And hire a personal trainer to help me recover….)

More Information…


Odds of Encountering Children: Possible, yet generally low.

– Images courtesy Pinehurst

Featured products, services and/or travel arrangements may have been complimentary in part or in full; this affords the research opportunity but does not sway opinion.

Chris ChamberlainChris Chamberlain is a food, drink, wine, spirits, travel and personal interest writer based in Nashville, Tennessee, where he has lived his entire life except for four years in California where he studied liberal arts at Stanford University and learned how to manipulate chopsticks. He is a regular writer for the Nashville Scene and its “Bites” food blog as well as Nashville Lifestyles magazine. He is the Southern correspondent for He has also contributed to the Nashville City Paper, Her Nashville, Relish, Julep, Local Palate, The Bourbon Review, 2001 Edgehill, the SFA’s Gravy newsletter,, and as a kitchen gadget reviewer at He has published three books: The Southern Foodie: 100 Places to Eat before You Die and The Recipes That Made Them Famous, The Southern Foodie’s Guide to the Pig, and Nashville Beer: A Heady History of Music City Brewing.

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