Executive Chef James Clark Highlights Fall Flavor and Fall Color at The Carolina Inn’s Carolina Crossroads Restaurant
CHAPEL HILL, N.C. (October 19, 2012) – New Executive Chef James Clark introduces his first fall menu at the award-winning Carolina Crossroads Restaurant at The Carolina Inn – one of only three Forbes Four-Star restaurants in North Carolina and a AAA Four Diamond-rated restaurant specializing in Contemporary Southern Cuisine committed to a strong emphasis on local fresh sustainable ingredients.
Clark concentrates on three or four ingredients for each dish, focusing on them to maximize their flavors using proper cooking techniques.
As for his first seasonal menu offering, Clark offers insights on various culinary choices chock full of fall flavors and fall colors sourced from local fishermen, farmers and friends like Brinkley Farms (produce, ham), Chapel Hill Creamery (cheese), Dock to Dock (fish), Farm Hand Foods (bone marrow), Heritage Farms (pork), Latta Farms (eggs), Maple View Farms (buttermilk, cream) and Tanglewood Farms (duck, chicken), among many others.
His quintessential autumn entrée offering is Sausage Stuffed Carolina Quail served with Duck Merguez, Butternut Squash, Cauliflower, Middlins and Bourbon Brown Butter.
Bursting with flavor, the Braised Pork Cheeks are served with Sweet Potatoes, Mustard Greens, Pickled Fennel and Apple Cider Reduction.
Seafood lovers will have difficulty choosing among Seared Scallops and Pan Roasted Rainbow Trout. The scallops are served with Sea Island Red Peas, Acorn Squash and Warm Bacon Vinaigrette, while the trout is accompanied by Crispy Pork Belly, Brussels Sprouts, Jerusalem Artichokes and Corn Milk Butter.
Clark has many appetizer favorites as well which all received rave reviews at a recent preview tasting dinner.
The Crispy Duck Confit is served with Creamy Grits and Red Eye Gravy. The Crispy Oysters are served with Country Ham Leak Reduction and Sunchoke Relish. The Summer Flounder Crudo is served with Pickled Okra, Fried Green Tomatoes and Extra Virgin Olive Oil. The Sweet Potato Bisque is served with Truffled Goat Cheese Mousse and Smoked Paprika Oil.
New Executive Pastry Chef Sara Beth Thomas showcases her considerable talents with an array of delectable desserts. The Toffee Fig Cake is served with Brie Ice Cream, Candied Walnut and Butterscotch Sauce. The Cinnamon Apple Crème Brûlée is served with a Cinnamon Sable Cookie and Candied Apple Chip. The Chocolate Marquise Cake is served with Peanut Butter Mousse, Candied Peanuts and Dark Fudge Caramel Sauce.
Make your restaurant reservation today by calling 919-918-2735 or visit www.CarolinaCrossroadsCuisine.com.
ABOUT THE CAROLINA INN
Built on the campus of UNC Chapel Hill in 1924 by John Sprunt Hill – distinguished alumnus, successful businessman and University trustee – The Carolina Inn’s original concept was “to provide for the special wants and comforts of the University alumni...and University visitors.” The historical Carolina Inn features 185 charming and well-appointed guestrooms including 7 luxury suites. www.CarolinaInn.com
ABOUT DESTINATION HOTELS & RESORTS
Destination Hotels & Resorts is a privately held hospitality management company headquartered in Colorado. With 40 independent, luxury and upscale hotels, resorts and golf clubs, Destination is the fourth largest hospitality management company in the country. The company’s portfolio features more than 9,600 guest rooms, 18 golf courses and 16 full-service spas. Destination Hotels & Resorts properties are located in key metropolitan and resort markets including Washington, D.C., Chicago, Seattle, Denver, San Diego, Santa Fe, Aspen, Austin, Phoenix, Portland, Palm Springs, Palos Verdes, Maui and Lake Tahoe. The company is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises. For a complete list of properties in the Destination Hotels & Resorts collection, please visit www.DestinationHotels.com.