Tomatoes might be our favorite thing about summer. Chef Ashley Christensen, in particular, is a sucker for a fresh tomato—it’s often joked that tomatoes are her “spirit animal” in the kitchen, since they appear with so much frequency in her cooking.
So, on June 28th we’re pairing tomatoes with another summer favorite: rosé! Join chef Ashley Christensen for a five-course tomato-centric dinner at our private events space, Bridge Club, where we showcase this amazing ingredient alongside rosé wine pairings selected by beverage director Cappie Peete!
Tickets are $85 + Tax and Service (Total $109.01) and are available for purchase here.
Here's the menu; join us for this truly special summer experience!
Heirloom tomato salad with burrata, grilled bread, and tomato vine vinegar
Chilled tomato soup with NC jumbo lump crab and smoked olive oil
Cacio e pepe tomato rice with Acquerello aged carnaroli and blistered tomato relish
Tomato-cured porchetta with squash + green tomato gratin
Yogurt panna cotta with pineapple tomato caramel and benne seed oat crunch
Reminder: Negroni Week is June 4-10!
During this very special week, bars and restaurants all over the world offer a version of the Negroni cocktail—which traditionally features gin, Campari and sweet vermouth--and donate to a portion of the proceeds from the drink to the charity of their choice.
We’re proud to be participating at three different locations and donating to No Kid Hungry, which works to end childhood hunger in America.
Next week, head to Poole’s Diner for the Strawberry Sbagliato, made with strawberry-infused Campari, Dolin Rouge vermouth, and sparkling wine.
Fox Liquor Bar is turning gin, Campari, and sweet vermouth into the boozy slushie of your dreams with the frozen Negroni.
And at Death & Taxes, the Lautner’s Lilly is a spin on a white Negroni, and features floral-spiced gin, Cardamaro and Dolin Blanc vermouth.
The rest is simple: You drink a Negroni, we donate to No Kid Hungry. See you at the bar!
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