Events / Dinner

North Carolina Christmas

Thu, December 08, 2016

The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Justin Burdett

Local Provisions, Asheville, NC

John C. Fleer

Rhubarb, Asheville, NC

Joe Kindred

Kindred, Davidson, NC and Hello, Sailor, Cornelius, NC

Dean Neff

PinPoint Restaurant, Wilmington, NC

Lydia Clopton

PinPoint Restaurant, Wilmington, NC

Frederick Corriher

Frederick Corriher Wine, Charleston, SC

With the Outer Banks in the east and the Appalachians in the west, North Carolina’s geographical diversity defines its unique culinary culture. To showcase all the Tar Heel State has to offer, we’ve invited buzzed-about chefs from shoreline to mountaintop for a wintertime feast of indigenous ingredients.


Hors d’Oeuvre

Carolina Bison Tartare Toads-in-the-Hole with Olive-Cured Green Tomatoes

Oysters with Dill Yogurt and Calabrian Chiles

Dirty Radish > Buttermilk-Whipped Lardo with Radishes and Radish Greens 

Raw Masonboro Reserve Oysters with Lovage Mignonette and North Carolina Caviar 

Champagne Lelarge-Pugeot 1er Cru Brut Rosé NV


Leek–Rutabaga Chess Pie with Copper Penny Carrots, Hakurei Turnip Confit, and Crispy Sunburst Trout 

Domaine des Terres de Velle Crémant de Bourgogne NV

Pan-Roasted North Carolina Black Grouper with Littleneck Clam–Sunchoke Chowder, Shaved Kohlrabi–Preserved Lemon Slaw, and Chervil Salsa Verde

Domaine de la Vieille Julienne lieu-dit Clavin Côtes-du-Rhône Blanc 2015

Strozzapreti with Joyce Farms Guinea Fowl Sugo and Chestnuts 

Domaine des Schistes Illico Côtes Catalanes Rouge 2015

Charred, Fermented, and Puffed North Carolina Beef with Roots, Greens, and Last Summer’s Preserves and Pickles 

Domaine Durieu Châteauneuf-du-Pape 2013

Chocolate Cake with Whipped Coffee Ganache, Coconut, Malt, and Dulce de Leche 

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