We are beyond excited to share that tickets are now available for our next installment of Stir the Pot, a guest chef dinner at Poole’s Diner that benefits the Southern Foodways Alliance.
Join us on Sunday, October 29th, as we welcome Jean-Paul Bourgeois, the executive chef of Danny Meyer’s Blue Smoke restaurants in New York City. Jean-Paul is a longtime member of the SFA and a longtime friend of Ashley’s. Born and raised in Thibodaux, Louisiana, and trained in France, Jean-Paul worked his way through the Union Square Hospitality Group’s empire before being named executive chef at Blue Smoke. But despite his New York City zip code, Jean-Paul’s food is rooted in the South.
Reserve your ticket here for a 5-course dinner with wine pairing here. Tickets include a one-year membership to the SFA.
Join us for a very special evening at Poole's Diner on Sunday, August 6th! As a part of our dinner service, we’ll be joined by two amazing guest sommeliers, Laura Rhys of Gusbourne Estate in Kent, England, and Max Kast of Broadbent Selections. With the assistance of AC Restaurants beverage director Cappie Peete, each of them will be sharing a selection of wines from their portfolios, which we’ll be offering by the glass.
We’re thrilled to have Laura in house to highlight two vintages of the Brut Reserve from Gusbourne Estate. The house is known for producing some of the best sparkling wines in England, on par with the finest Champagne. Laura joined Gusbourne in 2015, after more than a decade working as a sommelier in restaurants all over the UK, including Michelin-starred La Trompette. In 2009 she was named UK Sommelier of the Year, and passed her Master Sommelier qualifications in 2010.
Meanwhile, Max Kast needs no introduction among wine-lovers in the Triangle. Formerly the sommelier at Fearrington House, he recently joined the team at Broadbent Selections where he passionately promotes and spreads the word of Broadbent’s diverse portfolio of family run estates through the Carolinas and other parts of the South. Max will be featuring three selections as a part of the evening: Badenhorst, Secateur, Rosé, Swartland, South Africa, 2017; Tyrrell’s, Semillon, Hunter Valley, Australia, 2016; De Martino, Cinsault, Itata Valley, Chile, 2016; and Quinta do Crasto, Tinto, Douro Superiore, Portugal, 2014.
Tickets are not required; this event is part of our regular dinner service at Poole’s. Laura and Max will be at the restaurant from 5:30 until 9pm. The bar at Poole's opens at 5pm, and dinner service runs from 5:30pm to midnight. Poole's does not take reservations; seating is first come first serve.
Join Ashley at the historic Pinehurst Resort & Country Club for a special weekend of food, cooking demos, workshops and more. Ashley will be the featured chef of the resort’s ‘Chef + Maker’ culinary weekend on July 7-9, and has planned a four-course dinner highlighting the best ingredients of North Carolina. Details and tickets for the weekend are available here; see her menu below.
NC Jumbo lump crab salad with espelette, avocado, and fried saltines
Sunburst tomato pie with watercress and sherry vinaigrette
Wood grilled short ribs with Yukon Gold potatoes aligot + spring vegetable stew
Rum brûléed banana panna cotta with pecan short bread