Executive Chef Jimmy Reale Dishes Out Spring Throughout The Carolina Inn’s Crossroads Restaurant New Seasonal Menus
CHAPEL HILL, N.C. (April 2, 2012) – 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 – serves up spring with its new seasonal menus for dinner, lunch, lounge, burgers, breakfast and desserts.
Executive Chef Jimmy Reale provides insight on his various culinary choices chock full of fresh local products and worldly traditions featuring a Southern twist.
“When pulling together all the spring menus, my goal was to provide light, fresh and flavorful dishes that I can access and use local products,” said Reale. “I also like to infuse Southern dishes with my Lebanese-Italian heritage and there are tasty selections throughout the different menus – some also reflecting my affinity for Asian flavors.”
Thus far, the Ancho Grilled Carolina Bison Ribeye, Pan Seared Wild Striped Bass and Braised Spring Lamb Ragout have been big sellers, along with long-time favorites Oven Roasted North Carolina Catfish and Shrimp and Grits.
“My Italian and Lebanese upbringing is on display with the Ditalini Pasta, Farmhand Foods Ground Pork, Spring Peas, Roasted Peppers, Toasted Pistachios, Locatelli Cheese served with Fennel Pollen Broth,” said Reale. “I refer to this dish as ‘Mom’s Pasta.’ I grew up eating the Locatelli Cheese as my father always brought home a full suitcase from New York to Fayetteville to share with our entire family, including aunts and uncles.”
Nothing says spring more than a signature salad of Roasted Baby Beets, Blood Orange, Grilled Lavosh, Local Microgreens, Hillsborough Goat Cheese and a Broken Vinaigrette.
The Asian-inspired Korean Salmon Cake appetizer is served with Organic Buckwheat Noodle Salad, Pickled Cucumbers, Cashews, Ghost Chili Oil and Ginger Vinaigrette … and is a favorite for even those that don’t have an affinity for salmon.
To satisfy your sweet tooth, Reale recommends these three creations from Pastry Chef Suzanne Menius: Bittersweet Chocolate Bourbon Cake with Crunchy Praline Ice Cream and Caramel Sauce; Raspberry Lambic Sorbet with a Lemon Cookie and White Chocolate Croquant; and Cherry Almond Streusel Cake with Double Chocolate Ice Cream and Cherry Drizzle.
Make your restaurant reservation today by calling 919-918-2735 or visit www.TheCarolinaCrossroads.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 more than 35 independent, luxury and upscale hotels, resorts and golf clubs, Destination is the third largest hospitality management company in the country. The company’s portfolio features more than 8,970 guest rooms, 15 golf courses and 16 full-service spas. Destination Hotels & Resorts properties are located in key metropolitan and resort markets including Washington, D.C., 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.