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On the Menu: North Carolina Luxury



June 01, 2011


Scott Crawford and Steven Greene A calming oasis just outside Raleigh, the magnificent Umstead Hotel and Spa is a much sought-out destination for food-savvy travelers. At Herons, the hotel’s elegant eatery, executive chef Scott Crawford, a 2011 JBF Award semifinalist, and chef de cuisine Steven Greene fuse art and nature in their locally sourced and strikingly presented Southern-inflected menu. The duo will bring their oh-so-lovely cuisine to the Beard House this Friday; take a look at the menu below, then click here to make a reservation. Hors d’Oeuvre Yuzu Explosion with Cilantro, Peanuts, and Spices Champagne Jelly with White Raspberries and Mint Bay Scallops with Lime Oil and Basil Flowers Pairing: Champagne Bollinger Special Cuvée NV Dinner Sunchoke Vichyssoise with Dungeness Crab, Lemongrass Sorbet, and Golden Trout Roe Pairing: Sokol Blosser Pinot Gris 2009 Poached Butterfish with Pickled Tomatoes, Avocado, Corn Relish, and Cumin Essence Pairing: Rochioli Estate Chardonnay 2008 Young Rabbit with Peas, Country Ham, Morels, Ramps, and Pine Nuts Pairing: Chanson Pernard-Vergelesses 2005 Border Springs Lamb with Pistachios, Saffron Marmalade, Picholine Olives, and Fennel Pairing: Cuvaison Merlot 2005 Tarragon-Scented Apricot with Caramelized White Chocolate, Buttered Toast, and Citrus Pairing: Peller Estates Vidal Blanc Icewine 2007