The Carolina Inn Blog

Soft Shell Crabs
4 Prime (Industry term for Small Size) Live Soft Shells
4 Tbs. AP Flour
4 Tbs. Fine Cornmeal
Salt and Freshly Ground Pepper to Taste
Blended Olive Oil  

Maque Choux
1 ½ C. Corn off the Cobb and Corn Milk Scraped off the Cobb
½ Red Bell Pepper ~ Diced
½ Green Bell Pepper ~ Diced
½ Vidalia Onion ~ Diced
Grape Tomatoes ~ Quartered
Bacon ~ 2 Strips
Pinch of Smoked Paprika
Pinch of Dry Mustard
Pinch of Coriander
1 ½ C. Cream
½ Lemon
1 Tbs. Olive Oil
Salt and Freshly Ground Pepper to Taste

Remoulade
½ C. Dukes Mayonnaise
1 Dill Pickle Spear ~ Diced
2 Tbs. Parsley ~ Chopped
2 Tbs. Tarragon ~ Chopped
1 Tbs. Dijon Mustard
Hot Sauce ~ Couple of Dashes
Lemon ~ Just a Squeeze
Salt and Freshly Ground Pepper to Taste

Remoulade

• This can be done 1 day in advance, and can be refrigerated up to a week; some discoloration may occur.
• Mix all ingredients in a bowl, cover and place in the refrigerator.

Soft Shell Crabs

• Clean soft shells by cutting off the face, removing the gills and the under flap. Set aside.
• Mix flour and cornmeal together and season with the salt and pepper. Set aside. 

Maque Choux

• Maque Choux can be made and left to sit warm crabs are sautéed.
• Add olive oil and bacon to the pan, and slowly brown.
• Add onions and peppers and allow them to cook until soft. 
• Add corn and tomatoes and cook them for an additional minute. 
• Once all ingredients are cooked, add cream and spices. Allow to simmer for 3 – 4 minutes or until the cream is thick and coating the corn.
• Right before serving, squeeze lemon juice and stir it in well.

Soft Shell Crab Dish

• Heat a heavy bottom sauté pan and heat. 
• Toss crabs into the flour cornmeal mix and lightly dust. 
• Add olive oil to a the heated sauté pan.
• Add crabs and began to cook. Once the edges turn red about 1 ½ minutes, turn them over and cook for another 2 minutes. Remove from pan.
• Serve crabs over corn maque choux and garnish with parsley and tarragon remoulade.

Serves 2

Bon Appétit!

Chapel Hill, NC’s historic Carolina Inn resides on the oldest state-supported university in the United States – UNC Chapel Hill. Rooted in the traditions and charm of the south, Chapel Hill is home to rich history and exuberance of life with culture, arts and recreational activities. This university town is part of a rich food and wine scene with numerous cultural attractions featuring fine shopping boutiques, art museums and local dining establishments. Chapel Hill also serves as one of the corners to the highly respected Research Triangle Park (RTP) only a 15 drive from the Inn.

The Carolina Inn’s pricing is very competitive for the unique meeting experience provided. Attendees will feel enriched by their unique surroundings, and appreciate the Inn’s fully renovated guestrooms, meeting spaces, and public spaces. In addition, The Carolina Inn’s unmatched meetings expertise and impeccable service standards ensure a successful, stress-free event.

You are invited to stay in the iconic Chapel Hill, NC hotel and enjoy a unique blend of tradition and timeless quality.

Read more about Becca's dining experience at our Chapel Hill restaurant. 

Read full blog post about our Chapel Hill chef by Elizabeth Shestak, TLP Correspondent.

Ingredients
12 Slices of Cherry Wood Smoked Bacon
Half a Turkey
Cackalacky Sauce
Plastic Wrap
Meat Thermometer
Drip Pan

Prepare the Day Before

• 12 Slices of Cherry Wood Smoked Bacon laid out long ways overlapping.
• Cut turkey long ways and wrap bacon around turkey.
• Shape in plastic wrap and keep even on both sides.
• Sit overnight in the refrigerator.

Method

• Preheat oven to 350°.
• Unwrap turkey from plastic wrap and place on a rack with a drip pan underneath.
• Roast turkey in the oven for 1 hour and take an internal temperature.
• Once the internal temperature reaches 120°, pull the turkey out and baste it with Cackalacky sauce every 15 minutes or until the turkey reaches an internal temp of 160°.
• Once it reaches 160° remove turnkey from over and allow it to rest for 20 minutes before slicing.

Serves 4-5

Bon Appétit!

Windows on Chapel Hill is a collaborative year-long project between the Chapel Hill Downtown Partnership and The Town of Chapel Hill's Public and Cultural Arts Office as part of the Downtown Art Program. Additionally, an art wrapped transit bus by Chapel Hill artist Mary Carter Taub entitled Mobile Mural will be traveling downtown routes for a year. Meet the artists and hear about these great collaborative arts initiatives on March 8th from 6 PM to 8 PM, and from 6 PM to 7 PM the Mobile Mural art bus will be parked along Franklin Street in front of The Courtyard.

www.downtownchapelhill.com/windows

This uber-fabulous wedding event is happening right in the heart of downtown Chapel Hill, at the gorgeous historic hotel, The Carolina Inn on January 27, 2013 from 1:00 pm to 4:00 pm. The Showcase features some of the most creative and experienced wedding vendors in the North Carolina area. Just wait until you see the SPECTACULAR agenda for the day, which includes TWO dazzling fashion shows, a yummy cake sampling, music and the most exquisite wedding gowns from top couture designers!

The Carolina Inn Bridal Showcase is more soirée than show. So, be sure to mark your calendar and purchase your tickets! Don’t forget to bring every bride and groom-to-be you know...this is going to be a fabulous event. Happy planning!

We look forward to seeing you at the 18th Annual Bridal Showcase.

Pickled Radishes
2 Radishes
2 Tbs. Sugar
2 Tbs. Salt
¼ C. Red Wine Vinegar

• Slice the radishes thin and place in a non reactive bowl.
• Heat and dissolve the sugar, salt and vinegar and pour it over the radishes.
• Place radishes into cooler for a day. They are now ready to be used.

Pesto
¼ lb. Arugula
1 Shallot ~ Minced
1 Clove Garlic ~ Minced
3 oz. Crushed Pecans ~ Toasted
3 Tbs. Extra Virgin Olive Oil
1 Tbs. Honey
Zest of 1 Lemon
Salt and Freshly Ground Pepper to Taste

• Blanch and shock the arugula. Press out the remaining water.
• Chop the arugula and add to a food processor.
• Add all reaming ingredients and purée.

Scallops

• Choose high quality dry packed scallops that are 10-15 scallops a pound and keep them dry.
• Season with salt and freshly ground pepper. Sear in a hot pan with olive oil.
• Once the edges begin to brown, flip the scallops over and sear for approximately another minute. Don’t overcook the scallops.

Serves 2

Bon Appétit!

Ingredients
1 C. Brown Sugar
1 C. White Sugar
2 T. Freshly Ground Black Pepper
1# Thick Slice Bacon

Method
1. Preheat your oven for 350°. 
2. Combine both sugars and black pepper on a large plate. Add bacon and coat well.
3. Place bacon on a nonstick cookie sheet or Silpat and cook in the oven for 12 – 18 minutes rotating the cookie sheet every 5 minutes.
4. When the bacon is brown and caramelized pull out of oven.
5. Place cool bacon on a wire rack. Bacon will become crispy. 
6. Cut into pieces and serve immediately. Candied Bacon can be enjoyed until the next day.

Serves 6

Bon Appétit!

2. Icing is key as it needs to be right. This could take a little trial and error but follow the recipe below. The trick is to make sure it is not too firm because it will be too hard to pipe. But if it is too loose it will not stand up and make a mess.

3. It is also important to have a solid gingerbread recipe. Now this is not like a gingerbread that you would eat on Christmas morning; it is a little more dense so it can stand up. Follow recipe below. 4. Make sure you have all the tools you need ready so that you are not looking for the ruler when you need it. Gingerbread houses are like building a regular house; all your measurements need to be consistent and precise.

5. Last let your imagination run wild and have fun!

Gingerbread House Dough
Yield: 1 14in. X 12in. House with Roof
Shortening –  1 ½ cups
Sugar –   1 ½ cups
Eggs –   3 each
Molasses –  1 cups
AP Flour –  6 ¾ cups
Ginger –  1 ½ T
Cinnamon –  1 ½tsp
Baking Soda –  1 ½tsp
Salt –   1 ½tsp

1. In a mixing bowl with a paddle attachment, cream together the shortening and sugar
2. Add the eggs slowly
3. Add the molasses
4. Then add all the dry ingredients
5. Chill the dough for about 1 hour
6. Roll out the dough to your desired pieces
7. Bake @ 300’F for about 15 to 20 minutes

Royal Icing
Eggs whites –  12oz
Powdered sugar – 4#
Cream of tartar – 1T
1. In a mixing bowl with a paddle attachment
2. Add the powdered sugar and cream of tartar
3. Slowly add the egg whites until you get the constantly
4. You might need to add more egg whites if the batter is to thick or you might need to add more powdered sugar if the batter is to runny.

Happy Holidays!

Ingredients
4 Large Sweet Potatoes ~ Peeled & Diced
½ Sweet Onion ~ Diced
1 Carrot ~ Peeled & Diced
2 Cloves Garlic ~ Chopped
1 C. White Wine
2 C. Vegetable Stock
3 C. Heavy Cream
2 T. Olive Oil
Salt & Freshly Ground Pepper
2 T. Bourbon
1 tsp. Vanilla Extract

Method
1. In a heavy bottom soup pot, sweat the carrots, onions and garlic.  Once soft, add the sweet potatoes and cook for 4 – 5 minutes.
2. Deglaze pot with white wine.
3. Once the white wine has reduced by half add the stock and two cups of the heavy cream. Cook at a slow simmer until sweet potatoes are very soft. 
4. Take the remaining cup of heavy cream and whip it until thick and soft. Add the bourbon and vanilla and whip until a little thicker but not stiff. 
5. Once the sweet potatoes are soft, season the soup with salt and pepper and then purée in a blender until smooth. 
6. Serve immediately with a small dollop of bourbon vanilla cream. Bisque can be made ahead of time and served later.

Serves 4

Bon Appétit!

Ingredients
2 Sweet Onions ~ Rough Chopped
2 Cans Diced Pimentos
3 lbs. Cream Cheese
5 C. Mayonnaise
5 lbs. Extra Sharp Cheddar ~ Grated
3 Logs of Goat Cheese
5 lbs. Gruyere Cheese ~ Grated
½ C. Crystal Hot Sauce
Salt to Taste

Method
1. Drain ½ the liquid from pimentos onto the onions. Transfer the onions to a blender and liquefy.
2. In a heavy duty mixer add the cream cheese and whip until soft. Scrape the sides of the mixer with a rubber spatula a few times.
3. Add the mayonnaise, onion mixture, hot sauce and goat cheese. Continue to whip until blended well and sides are scraped.
4. Turn off mixer and add ½ of the grated cheese.
5. Turn mixer onto medium speed and add the goat cheese mix. Add the last ½ of grated cheese and mix until blended well and smooth. Do not over blend or the mixture will break down the cheese.
6. Add salt to taste.

Enjoy Executive Chef James Clark’s Recipe Thyme video below.

Makes 3 lbs. of Pimento Cheese

Bon Appétit!

There's no better way to celebrate the end of a conference-filled workweek, or better yet, begin a meetings-filled weekend than at The Carolina Inn’s Fridays on the Front Porch (a.k.a. FOFP) event!  I have hosted many successful client events at FOFP which encourages relaxation, and allows my groups to kick off their shoes and unwind from the busy day. FOFP has been enjoyed by the local community and our overnight guests for 10 seasons; it’s always a great reason to add an extra night at the Inn just to experience the fun at Fridays on the Front Porch. Relax under the shady oaks and magnolias on our front porch while listening to live music, sipping on local craft beers and enjoying a delicious picnic menu created by our talented culinary team.

Chapel Hill, N.C. is truly the southern part of heaven!

Oysters
Ingredients
16 Shucked Oysters ~ Save the Liquor and Bottom Shells
1 C. AP Flour
1 C. Fine Corn Meal
2 Tbs. Old Bay Seasoning
Sunchoke Relish
Enough Peanut Oil to fry Oysters at 365°

Method
1. Mix dry ingredients together. Toss in oysters and coat well. 
2. Place each oyster in the hot oil and fry  about 30 seconds, until crisp.
3. Place a small spoonful of the reduction on the shell.
4. Top each shell with a crispy oyster strait from the oil.
5. Finish with a dab of Sunchoke relish!

Enjoy Executive Chef James Clark’s Recipe Thyme video below.

Serves 4

Bon Appétit!

The beneficiary of CowParade North Carolina is N.C. Children’s Hospital, a 150-bed state-of-the-art facility offering complete pediatric inpatient and outpatient care as well as more than 25 satellite outpatient clinics throughout North Carolina.

More than 80 vibrantly painted cows will be on parade across Raleigh, Durham and Chapel Hill through December 7th 2012. The cows are approximately eight feet long and five feet high and will be auctioned off to the highest bidder at a gala on January 26th 2013. Cows that aren’t sold in the live auction will be auctioned online.

The UNC Mooo-saic, Lady Carolina Bloo, from artist Paula MacLeod, is dressed in a mosaic of Vietri stoneware dishes, porcelain and glass tile featuring iconic UNC logos and hidden barn animals. Lady Carolina Bloo will live at The Carolina Inn during our Twelve Days of Christmas through the end of December.

To see the locations of all Carolina’s cows, visit www.cowparadenc.com.

Ingredients
4lb Small/Medium Pickling Cucumbers ~ Firm not soft, even from end-to-end and not too fat
¾ C. Sugar
½ C. Pickling Salt
2 C. Apple Cider Vinegar
2 C. Distilled White Vinegar
4 C. Water 
 
For Each Jar
¾ Tbs. Dill Seed
¾ Tbs. Fennel Seed
2 Sprigs of Dill
½ a Chili Pepper of Choice ~ Optional

1. Bring your canning pot to a slight simmer and place jars, lids and sealing bands in the water to sterilize.

2. In a separate non-reactive pot, add salt, sugar, vinegars and water and bring to a slow simmer. Make sure all salt and sugar are dissolved. 

3. While everything is heating up, slice cucumbers about ¼” thick.

4. Once your jars have sterilized, carefully remove them from the pot onto a clean towel. While jars are hot, add dill and fennel seed and then add 2lbs of cucumbers. Add dill and chili pepper and continue to fill with cucumbers making sure you pack everything in tightly. 

5. Once all jars are filled, ladle the hot pickling liquid in each jar leaving a ¼” open on the top.
 
6. After pickling liquid has been added, wipe clean the top of each jar with a hot clean towel and carefully assemble the sealing tops and bands.

7. Now it is time to seal. Place each jar into your canning pot. The jar must have at least ½” of water over the top of the jar. Allow to slowly poach for 18 minutes. Once done, pull jars from the water and allow them to sit and cool on a dry towel on the counter. Do not put jars in ice or the refrigerator for at least 3 hours. The lid should not have a bubble that bounces up and down. If the lid is sunk in you’ve completed the canning process!

Allow the jars to sit in your pantry for at least 3 weeks before enjoying your pickles!

Makes 4 Quart Jars or 8 Pint Jars

Ingredients
10-12 oz. Diver Scallops
2 oz. Thick Cut Bacon ~ Cut into Small Strips
2 oz. Chambord
1 oz. Unsalted Butter
8 oz. Fingerling Potatoes
2 Heads Frisée
½ c. Olive & Canola Oil Blend
¼ c. Raspberry or Sherry Vinegar
10-15 Raspberries
Salt & Freshly Ground Pepper

Method
1. Split fingerling potatoes lengthwise, and toss with a small amount of oil, salt, and pepper. Roast potatoes at 350° F for approximately 25 minutes or until tender. 

2. Clean and dry frisée, remove the root, and separate leaves into a medium mixing bowl. Set aside until you are ready to assemble salad. 

3. Render the bacon in ½ c. blended oil until crispy. Pour hot bacon and most of the fat over frisée. Add warm potatoes and raspberry vinegar to frisée and toss to combine. Adjust seasoning with salt and pepper. Place salad on plates.

4. Reheat pan with remaining bacon fat and oil. Once the pan is very hot, briefly sear the scallops on both sides, and place scallops on salad. Deglaze pan with Chambord and add butter. Remove pan from heat, and spoon Chambord Glaze over seared scallops. Garnish with Raspberries.

Serves 2

Bon Appétit!

This summer, be sure to bring along your skateboard the next time you travel to Chapel Hill. The Chapel Hill Skatepark is in close proximity to The Carolina Inn, and we would be thrilled to provide you with transportation to and from the park. You’ll get a super workout skating on their ramps and practicing your ollie’s, kickflips, wheelies and pivots. Or, you may be new to the sport still learning how to balance and be comfortable riding your board. Let the team at the Chapel Hill Skatepark help guide and teach you the tricks of the trade. Keep in mind if you’ve never skateboarded before, it’s never too late to start skateboarding as a new hobby or pick-up where you’ve left off.

Don’t forget to celebrate “Go Skateboarding Day” recognized every year on June 21st!

Ingredients
1/4 tsp. Sugar
4-5 Large Sprigs of Mint ~ Torn
3 Fresh Lemon Wedges

Directions
1. Muddle sugar, mint, lemon wedges in a rocks glass.
2. Fill rocks glass with ice.
3. Add one shot of bourbon of choice.
4. Fill glass with sweet tea made with black tea such as Earl Grey or English Breakfast.
5. Pour into a shaker, shake vigourously and serve.

Cheers!

A panel of judges included food writers and local industry experts who determined the winner. The object of this culinary event was to engage the local foodie community, bringing everyone together for a great cause (proceeds benefitted TABLE, serving Chapel Hill-Carrboro children at risk for hunger), and to determine which star chef’s shrimp and grits reigned supreme.

So, what does a Shrimp-n-Grits Throwdown have to do with meetings and events - friendly competition. Make your next team building exercise exciting and innovative by incorporating your version of a Throwdown. Divide the group into teams with a minimum of two on each team. What’s the challenge you may ask? A Medicinal Potion Throwdown! Teams will concoct their version of a tasty potion that remedies pain after a long, grueling day. Each team would utilize at least 3 of the same ingredients chosen by the hotel. The challenge is fast and teams are required to think on their feet so, the competition should last no more than 30 minutes. In the end, two judges will sample each “remedy” and based on a predetermined set of criteria, a Medicinal Potion Throwdown winner will be announced.

What type of Throwdown ideas do you have in mind? The bottom line is, just make it fun!  

Grilled Asparagus with Arugula and Prosciutto Recipe

Ingredients
20 Asparagus Spears ~ Snapped at the Bottom
2 c. Arugula
4 Prosciutto ~ Thinly Sliced
4 T. Locatelli Cheese
4 Eggs
Aged Sherry Vinegar
1 T. Za’atar Spice
6 T. Extra Virgin Olive Oil

Method
1. Drizzle about 2 tablespoons of olive oil on asparagus. Season with salt and pepper and grill until just tender.
2. Divide onto four separate plates and then add arugula, prosciutto and locatelli cheese
3. Drizzle salad with desired sherry vinegar.
4. Cook four sunny side up eggs and place on top of salad.
5. Mix Za’atar spice and remaining olive oil together and drizzle on top of egg.

Serves 4

Bon Appétit!

Parsnip Potato Soup Recipe

Ingredients
1 c. White Onion ~ Medium Dice
2 Pieces Apple Smoked Bacon ~ Medium Dice
3 c. White Potatoes ~ Peeled and Chopped Rough
2 c. Parsnips ~ Peeled and Chopped Rough
1 Gallon Chicken stock
3 Bay Leaves
1 T. Roasted Garlic
½ c. Heavy cream
2 tsp. Fresh Thyme Leaves
Tabasco to Taste
Cider Vinegar to Taste
Salt and Freshly Ground Pepper to Taste

Method
1. Sauté bacon until fat is rendered and bacon is almost crispy.
2. Add onions and sauté 3-4 minutes.
3. Add potato and parsnips, salt and pepper and sauté 2-3 minutes.
4. Add chicken stock, bay leaves, roasted garlic, and cream. Cook until potato and parsnips are cooked through.
5. Add Tabasco, vinegar and thyme.
6. Purée in a blender until smooth.
7. Season with salt and pepper.

Ingredients
1 Grapefruit ~ Cut into Segments
1 T. Sumac Powder
4 c. Frisée Greens ~ Chopped Rough
4 T. Feta Cheese ~ Crumbled
4 T. Toasted Pistachios
1 Icicle Radish ~ Sliced This
4 T. Extra Virgin Olive Oil
1 T. Moscatel Vinegar
Salt & Freshly Ground Pepper ~ To Taste

Method
1. Simply mix all the ingredients together and divide into four separate plates.

Serves 4

Bon Appétit!

Braised Pork Belly
Ingredients
3 lb. Pork Belly
1 T. Coriander
1 T. Mustard Seed
1 tsp. Fennel Seed
5 Garlic Cloves
2 Bay Leaves
Salt & Freshly Ground Pepper
Veal Stock
Chicken Stock

Method
1. Toast seeds and crack them in a food processor.
2. Lightly season pork with salt and pepper and rub them with the toasted seed mix.
3. Refrigerate overnight.
4. Grill pork so it becomes slightly crisp and place in a braising pan with garlic, bay leaves, and then cover with chicken and veal stock.
5. Cover pan with foil and cook at 275° for 4 hours.
6. When pork has completed cooking, remove foil and place in refrigerator to completely cool.
7. Remove pork and cut into 2” by 2” squares.
 
Orange Chipotle Glaze
Ingredients
8 c. Fresh Squeezed Orange Juice
1 Chipotle Pepper plus 1T. Adobe Sauce
1 T. Honey

Method
1. Place all ingredients in a sauce pan and reduce by 75% then pour through a fine mesh strainer.
2. Place in refrigerator until ready to use.

Jicama Salad
Ingredients
1 Medium Jicama, peeled and julienned
1 Red Pepper ~ Sliced Thin
1 Green pepper ~ Sliced Thin
3 T. Cilantro ~ Washed and Finely Chopped
2 tsp. Ground Cumin
Salt and Freshly Ground Pepper ~ To Taste
Orange Vinaigrette ~ To Taste

Candied Kumquat
Ingredients
2 c. Fresh Kumquats ~ Sliced Thin and Remove Seeds
4 c. Sugar
2 c. Water

Method
1. In a sauce pot, place water and sugar over low-medium heat.
2. Stir until sugar has dissolved then add kumquats.
3. Simmer for 15 minutes.
4. Remove from heat and cool completely.

Assembly
1. Sear pork bellies on both sides in a sauté pan.
2. Add 1 cup of orange-chipotle sauce.
3. Place in a 325° oven and glaze bellies every few minutes until cooked through.
4. Place some Jicama salad in middle of plate.
5. Place pork belly on top of salad and pour some glaze over it.
6. Top with candied kumquat.

Serves 4

Bon Appétit!

Tabbouleh
1 c. Cooked Bulgur Wheat
½ c. Parsley ~ Washed and Chopped
¼ c. Extra Virgin Olive Oil
½ c. Cucumbers ~ Seeded and Diced Small
½ c. Tomatoes ~ Diced Small
2 T. Fresh Mint ~ Chopped
2 Green Onion Sprigs ~ Sliced Thin
3 T. Fresh Lemon Juice
Salt & Freshly Ground Pepper ~ To Taste

Scallops
1 T. Oil
4 U-10 Scallops
2 T. Za’atar Spice
Salt and Freshly Ground Pepper ~ To Taste

Method
1. Place ¾ cup of uncooked bulgur wheat in a bowl and add 2 cups of very hot water. Let bulgur wheat soak for 45 minutes or until soft. Pour through a fine mesh strainer to remove any excess water.
2. For tabbouleh, mix all ingredients together in bowl and taste for proper seasonings. My preference is to add a lot of lemon juice.
3. Place 1 T. of oil in a sauté pan over medium high heat. Season scallops with salt and pepper. When oil is hot, place scallops in pan and cook for around two to three minutes. Flip scallops and cook to desired temperature. Remove from heat and sprinkle with za’atar spice.
4. Place tabbouleh on four plates, top with scallops and add more za’atar spice.

Serves 4

Bon Appétit!

Remember how easy it was when Franck entered the scene in Father of Bride - do a little of this and a little of that and it was all taken care of. He had all of the right answers and made it incredibly easy to make all the decisions. Those were simpler times.

So if you are trying to keep your sanity amidst planning your big day, I offer to you my suggestions on how to keep it together and enjoy the journey, I mean this should be fun...right? 

Five Golden Rules of Wedding Planning:

1. Never ask too many people for their input - and believe me, when you tell your family and friends that you are engaged everyone will have an opinion on what your dress should look like, what colors your flowers should be, and what you should serve as a meal. So, pick one or two people to help you with your decisions. You will always know who to go to and you can shut out the "noise" that comes from too many opinions.

2. Pick a palette and go with it - most brides know how they want their wedding to look - white, pink, coral - they know. In most cases they have been thinking about it and looking at pictures for a very long time. If the decision has already been made then don't try to talk yourself into something else, this is energy better spent on planning your life together.

3. Don't Sweat the Small Stuff - Focus on what matters and just let the rest go. It's not the end of the world if you don't find the perfect pair of shoes, or if you can't find the perfect linens, or Aunt Mary doesn't like that you are serving beef instead of chicken. Just let it go, all that matters at the end of your wedding day is that you are married to the perfect person, I highly doubt that you will remember anything else when you are 80. 

4. Keep it Simple - You don't have to try and incorporate every idea from every website or Pinterest board that you have ever seen. Sometimes simple is best. I'd rather see a bride invest her money in things that get the most bang for their buck. Linens, flowers, photographers! Always pick a few beautiful, breathtaking (and most likely expensive) things over lots of inexpensive and less than lovely items.

5.  Make Decisions! The most frustrated brides that I see are the ones that make lists upon lists upon lists and then have to make a list to keep track of their lists. You must make decisions otherwise you will be simply overwhelmed and not even know where to start.

You cannot do it all. You cannot please everyone. You cannot be perfect. So, just let it go. Start making what matters the most to you happen and start crossing the other things off of the lists!

Enjoy the journey...and happy planning!

Ingredients
2 tsp. Oil
2 c. *Fregola Sarda
1 T. Shallot ~ Peeled and Diced Fine
1 T. Parsley ~ Chopped Fine
1 Orange ~ Zest
1 Garlic Clove ~ Minced
2 tsp. Extra Virgin Olive Oil
4 Rabbit Loins
2 Applewood Smoked Bacon Pieces ~ Sliced Thin
½ c. Tomatoes ~ Diced Medium
1 c. Spinach ~ Chopped Rough
¾ c. Madeira Wine
2 T. Butter
2 tsp. Chopped Herbs Mixture ~ Parsley, Oregano and Rosemary
Salt & Freshly Ground Pepper

Method
1. Cook Fregola like you would pasta in boiling salted water. It takes longer to cook than regular pasta, approximately 15 minutes. Stir occasionally and taste for tenderness. When fregola is cooked, strain and place in ice water to stop cooking process. Then strain and keep in refrigerator until ready to use.
2. Remove any silverskin from rabbit loins being careful not to remove too much meat. Marinate rabbit with shallot, parsley, orange zest, garlic and olive oil. Preferably, marinate rabbit the day before cooking.
3. Heat a sauté pan to medium high heat.
4. Salt and pepper rabbit and sear on all sides until rabbit is cooked through.
5. Remove rabbit from pan and let rest; add bacon to hot pan and render fat.
6. After bacon is rendered, add Fregola, tomatoes and spinach.
7. Cook until all ingredients are hot.
8. Remove pan from burner and add Madeira wine.
9. Place pan back on burner; be careful of flames if using a gas burner.
10. Add butter, herbs and season with salt and freshly ground pepper.
11. Slice rabbit loins on the bias into four pieces.
12. Serve in small bowl and enjoy!
  
Serves 4

Bon Appétit!

*Fregola Sarda is a type of pasta from Sardinia, similar to Israeli couscous. Fregola comes in varying sizes, and typically consists of semolina dough rolled into balls 2-3 mm in diameter, toasted in an oven. Fregola Sarda can be found in most specialty food stores.

Medjool Dates Stuffed with Spanish Blue Cheese, Wrapped in Prosciutto with Balsamic Syrup

Ingredients
12 Medjool Dates ~ Sliced in Half and Remove Pit
4 oz. Spanish Blue Cheese
12 Slices of Prosciutto
3 c. Balsamic Vinegar

Balsamic Syrup
Method
1. In a medium-saucepan, over medium heat, add balsamic vinegar.
2. Bring to a boil and reduce to a simmer.
3. Simmer until liquid reduces by 3/4, approximately 30 minutes or until syrup-like consistency.
4. Remove from heat and cool completely.

Lentil Salad
Ingredients
1 c. Red Crimson lentils
2 c. Water
½ c. Arugula
¼ c. Green Onion ~ Thinly Sliced
¼ c. Red Peppers ~ Diced Small
¼ c. Yellow Peppers ~ Diced Small
2 T. Basil Oil
To Taste Salt & Freshly Ground Pepper

Method
1. Cook lentils until just tender approximately 10-12 minutes.
2. Strain and cool.
3. Place lentils in bowl and toss with all remaining ingredients.

Basil Oil
Ingredients
1 c. Basil leaves ~ Tightly Packed
½ c. Parsley ~ Chopped and Washed
2 c. Olive Oil

Method
1. Place all ingredients in blender and purée uree for 5 minutes.
2. Pour through a fine mesh strainer.
3. Keep refrigerated.

Pomegranate Balsamic Syrup
Ingredients
2 c. Balsamic Vinegar
¾ c. Pomegranate Juice
¼ c. Sugar

Method
1. Place all ingredients in pot and simmer until reduced by 80%.
2. Place in refrigerator to cool.

Bon Appétit!

Spiked Pumpkin Milkshake Recipe

Ingredients
1/3 c. Pumpkin ~ Fresh or Canned
¼ – ½ c. Milk
1/4 tsp. Vanilla
½ tsp. Cinnamon
1/16 tsp. Cloves ~ Use a pinch or an 1/8 tsp. measuring spoon and fill it half way.
1/16 tsp. Nutmeg
3 Tbsp. Pure Maple Syrup
2 c. Vanilla Ice Cream
2 oz. Premium Dark Spiced Rum
1 oz. Crushed Candied Pecans

Directions
1. It doesn’t get any easier than this. Pour a ¼ c. of milk and the remaining ingredients in a blender and purée.
2. Slowly add more milk as needed.

Peppermint Patty Hot Chocolate Recipe

Hot Chocolate Ingredients
1/3 c. Unsweetened Cocoa Powder
¾ c.  White Sugar
1 Pinch of Salt
1/3 c. Boiling Water
3 ½ c. Milk
¾ tsp. Vanilla Extract
½ c. Half-and-Half Cream

Directions
1. Combine the cocoa, sugar and salt in a saucepan.
2. Add the boiling water.
3. Bring this mixture to an easy boil while you stir.
4. Simmer and stir for about 2 minutes. Be careful not to scorch the mixture.
5. Stir in 3 ½ c. of milk and heat until very hot, but do not boil! Remove from heat and add vanilla.
6. Divide hot chocolate between 4 mugs.
7. Add cream.

Pepperming Patty Hot Chocolate Ingredients
1 oz. Peppermint Schnapps
½ oz. Vanilla Vodka
1 tsp. Créme de Menthe
10 oz. Hot Chocolate
Approximately1 oz. Whipped Cream
Shaved Chocolate

Directions
1. Pour Vanilla Vodka and Crème de Menthe into a glass mug.
2. Fill mug with hot chocolate and top with whipped cream.
3. Garnish with chocolate shavings.

Cheers!

Ingredients
½ c. Dried Cranberries ~ Reconstitute in warm water then discard water
½ c. White Chocolate Chips
8 Eggs
1 ½ c. Granulated Sugar
½ qt. Heavy Cream
1 tsp. Cinnamon Ground
1 tsp. Nutmeg ~ Whole or Ground
2 tsp. Vanilla Extract
4 c. Day Old Croissants ~ Cubed

Method
1. Place dried cranberries and white chocolate chips in food processor. Pulse 4-5 times enough to break into pieces.
2. In a large bowl cream together eggs and sugar.
3. Incorporate the cranberry and white chocolate mix with the remaining ingredients.
4. Let mixture sit 30-45 minutes or until all liquid has been absorbed.
5. Place into greased muffin pans and cook at 325 degrees until set, approximately 30-40 minutes.

Bon Appétit!

Lamb Sausage
1 lb Ground Lamb
2 Tbsp. Minced Onions
1 Tbsp. Ground Cumin
1 Tbsp. Chili Powder
2 tsp. Allspice
1 Tbsp. Minced Garlic
1 Tbsp. Fennel Seed
1 tsp. Crushed Red Pepper
2 Tbsp. Olive Oil
1 Fresh Egg
To Taste Salt and Freshly Ground Pepper

Directions
1. Place ground lamb in mixing bowl.
2. Incorporate remaining ingredients and mix well.
3. Set in refrigerator overnight to develop flavors.

Sweet Potato Hash
½ c. Diced Red Onions
½ c. Red and Green Peppers
1 ½ c. Sweet Potatoes, Peeled, Diced and Blanched
1 Tbsp. Butter
4 Small Pita Bread or English Muffin

Pink Peppercorn Maple Syrup
1 c. Pure Maple Syrup
1 Tbsp. Pink Peppercorns

Directions
1. Warm syrup and peppercorns in pan just before ladling the syrup on the dish.

Bacon Jam
½ c. Red Onion ~ Diced
½ lb. Smoked Bacon
½ c. Brown Sugar

Directions
1. Chop bacon into small pieces.
2. Render bacon until crispy then remove from pan.
3. Sauté onions in bacon fat until caramelized.
4. Add brown sugar and bacon.
5. Bring to a low simmer and cook for about 10 minutes.
6. Remove from heat and refrigerate until cold.

Assembly
1. In a hot sauté pan brown a ½ cup of lamb sausage.
2. Add onions, peppers and sweet potatoes. Continue to cook for 5 minutes.
3. Add butter and season with salt and freshly ground pepper as desired
4. Place sausage hash on plate.
5. Ladle desired amount of maple syrup over hash.
6. Place warm pita bread on top of hash and spoon a tablespoon of bacon jam on top.
7. Fry an egg sunny side up and place on top of pita.

Serves 6-8

Bon Appétit!

Salad
3 Green Tomatoes ~ Sliced ½" Thick
1½ c. Buttermilk
1 c. Flour
1 c. Corn Meal
4 c. Oil
1 c. Arugula
1 ear Smoked Corn or Corn Cut Off the Cob and Lightly Sautéed
¼ c. Toasted Pecans
3 oz. Local Farmers Cheese or Feta Cheese
1 Lemon
To Taste Salt and Freshly Ground Pepper

Chipotle Buttermilk Dressing
1 Tbs.  Chipotle ~ Puree
1 c. Buttermilk
1 Tbs. Champagne Vinegar
½ c. Sour Cream

Directions
1. Place shucked corn on outside grill and smoke using your favorite wood chips.
2. Cool. Cut corn off the cob and set aside.
3. In a heavy duty sauté pan or cast iron pan, heat oil over medium heat to 350 degrees.
4. Place tomatoes in buttermilk then dredge in flour and cornmeal.
5. Fry tomatoes in small batches. Do not overcrowd the pan.
6. Fry tomatoes until golden brown, about 2-3 minutes on each side.
7. Remove tomatoes from oil and season with salt and pepper.
8. To make salad, place arugula, smoked corn, pecans, cheese and approximately three tablespoons of the chipotle dressing in a mixing bowl.
9. Season with salt and pepper and toss; lightly coat the salad with dressing.
10. Place four fried green tomatoes on a plate. Top with salad and fresh lemon zest.

Serves 4

Bon Appétit!

Ingredients
2 c.  Seedless Watermelon ~ Diced Medium
1 c.  Frisée
12  Pickled Cucumber Slices (See Recipe Below)
1 tsp.  Jalapeño Peppers ~ Diced Small
1  Red Radish ~ Sliced Thin
3 Tbs.  Citrus Vanilla Vinaigrette (See recipe Below)
4 oz.  Ashe County Juusto Cheese or Halloumi Cut Into 4-1oz Portions
Watermelon Gelée Cut into triangles (See Recipe Below)
To Taste Salt and Freshly Ground Pepper

Pickled Cucumbers
1 Cucumber Sliced
1 c. Sugar
1 c. Water
1 c. Champagne Vinegar
1 c. White Wine
2 tsp. salt

Directions
1. Place all ingredients in small pot except cucumbers.
2. Bring to a simmer. Stir occasionally.
3. Place sliced cucumbers in heat resistant container.
4. Pour hot liquid over cucumbers, cover and place in refrigerator.
5. Wait 2 hours before removing cover. Serve cold.

Citrus Vanilla Vinaigrette
1 Juiced Orange
1 Juiced Lime
1 Juiced Lemon
½ Vanilla Bean ~ Scrape Seeds
½ tsp. Chopped Garlic
1 tsp. Chopped Shallots
2 tsp. Dijon Mustard
1 Tbs. Honey
½ c. Corn Oil
To Taste Salt and Freshly Ground Pepper

Directions
1. Place all ingredients in bowl except oil.
2. While whisking ingredients together, slowly drizzle oil until emulsified.
3. Taste for proper seasonings.

Watermelon Gelée
1 Quarts Pureed Watermelon
1 oz. Gelatin Powder
1/2 c. Cold Water

Directions
1. Heat watermelon liquid.
2. Dissolve gelatin in cold water.
3. When watermelon becomes hot add gelatin.
4. Quickly pour evenly on tray and cool.
5. Cut into squares, then triangles.

Plating the Watermelon Salad
1. In mixing bowl place watermelon, greens, jalapeño and radish.
2. Pour in dressing, season with salt and pepper then gently toss.
3. Lay watermelon gelée and pickled cucumbers on plate.
4. Add watermelon salad to plate.
5. Pan fry Juusto cheese on both sides to warm and add to top of salad.

Serves 4

Bon Appétit!

In researching this topic I found that originally this region was defined by the three major Universities in the area: Duke University, North Carolina State University and The University of North Carolina at Chapel Hill. Then in the 1950’s, the Triangle took on new meaning with the creation of Research Triangle Park. Research Triangle Park or RTP is a 7,000 acre Pine Forrest that has now become home to some of the most predominant high-tech research and development companies in the world. To sum it up, RTP is a triangle inside the original triangle, formed by the Universities.

• Chapel Hill, Durham and Raleigh are each in separate counties. Keep in mind they each have a separate CVB which represents them. 

• Raleigh - Durham International Airport (RDU) is at the center of the Triangle for easy and quick access to all points in this area.

• The Triad is another area of North Carolina which is right next to the Triangle, however, it is comprised of completely different cities.

• Warning! If visiting this area during March Madness, be prepared to pick a side; College Basketball is SERIOUS business around here.

The message of my blog – Don’t be a SQUARE and come meet in The Triangle!

Years later, as the parent of high school students, I traveled to visit colleges across the United States. I came home, time after time, grateful that in Chapel Hill and for our University, we have a beautiful and treasured place to stay right on campus.

It’s really no surprise that The Carolina Inn is called “the University’s living room.”  Meetings, memorial services, weddings, celebrations, fundraisers, reunions, seminars and more happen at the Inn on a daily basis.

We have the experience and vision of John Sprunt Hill, UNC Class of 1889, and an extraordinary convergence of events to thank for the creation of The Carolina Inn.

• During Hill’s college years, the first Carolina football game was played in 1888 against Wake Forest. Our biggest rival in those early years was the University of Virginia. Trainloads of alumni and supporters started filling the town on football Saturdays. Townsfolk festooned porch railings in their houses along Franklin Street with blue and white bunting for the football weekend.  Hotel rooms in town were scarce.

• In 1889, to coincide with Hill’s graduation festivities, the University organized an invitation to alumni to return to campus for the Centennial Celebration.

• On University business in 1921, Hill spent the night at the Eagle Hotel (where Graham Memorial is now). He couldn’t sleep that night, as luck would have it.  Supposedly, the racket of rats rustling in the corner of his room was the final straw. He dressed and walked out into the night across campus. A full moon lit the way. He stopped at Mrs. Graves Boarding House, on the corner of Cameron and (now known as) South Columbia Street.

Hill bought Mrs. Graves’ house. He hired Arthur Nash, the architect developing Polk Place, to design The Carolina Inn to blend into the style of the campus. Nash’s design for the Inn was inspired by Mount Vernon, George Washington’s home.

Hill and his family gave The Carolina Inn to the University in 1935 with the stipulation that profits go to the North Carolina Collection in Wilson Library, which continues today. An engraved brass plaque from 1941 now hangs at the front desk of The Carolina Inn: “This generous gift affords a cheerful inn for visitors, a town hall for the state and a home for returning sons and daughters of alma mater.”

Historian Kenneth Zogry writes in his book, The University’s Living Room: A History of the Carolina Inn, “…the story of this place is complex; sometimes joyful and sometimes sorrowful, sometimes proud and sometimes embarrassing. But these contradictions are just what make the place, and its history, so compelling.”

Oh my, if the Inn’s walls could talk! And, now, they almost do. Have you walked the halls lately? History has indeed been brought to life in photos and memorabilia, all lining the halls. Peek inside the new gym for guests. Of course, a guest can change the wrap on the punching bag to, shall we say, “neighboring schools.” This is Chapel Hill, after all!  

“Fridays on the Front Porch,” gets into full swing in the month of May. Every Friday, 5 pm – 9 pm, a live bluegrass band plays on the front lawn of the Inn, with food and drinks available. Most special of all is the mix of folks sittin’ and enjoying the music, the start of the weekend, and each other. A true experience of this Southern Part of Heaven. See you there!

My name is Darby Gyscek and I am so lucky to be located at the picturesque Carolina Inn in Chapel Hill, North Carolina. My time on the INFINity team has been short so far as I just started with Destination Hotels & Resorts this July – but I have really found a warm and welcoming team (which you will soon find out for yourself). Having worked in the industry for almost 13 years I hope to share some of my experiences with you and learn some things too! I grew up in Rochester, NY but spent my high school years in Massachusetts. For the last nine years I have been a vegetarian so I am always happy to help with suggestions for those groups – as I know we are tough to plan for at times.

As you regularly visit our blog you will find great content put together by our team. Today I wanted to share an interview with you of a local Insurance planner that is near and dear to us!

Karen Knox, CMP, CMM is the Senior Corporate Meeting Planner at Blue Cross and Blue Shield of North Carolina and I had the opportunity to sit down with her and have a lovely chat over lunch. I hope you find value in some of the highlights from our discussion.

I often joke that I am the “one person” that actually uses the degree I went to school for in my everyday work, but today I found out that Karen’s degree is also in Hospitality Management. She recounted that fateful day of sitting on the quad flipping through her course catalog and making the decision to go into meeting planning. “This industry gives you so much opportunity” she said as I heard stories of her first positions in the Association and then Incentive markets.

When I asked Karen if she ever found value in reaching out to the event planner community she put the question right back to me “How could you ever do your job in isolation?” She often uses other planners as a sounding board and as a resource. I personally loved hearing that the 8 people that were in her CMP study group 10 years ago are some of her closest sources and friends!

It is not news to anyone reading this blog that there have been major changes in our industry after the financial crisis. I asked Karen to tell me about the advice she would give to others and even herself if she could travel back in time to the beginning of all the change. “Don’t sell yourself short”, Karen said, and went on to list the numerous tasks that planners take on including budgeting, negotiating, administrative, etc. and it is easy to get labeled “just a meeting planner” and start to devalue your true worth.

Essential tips she wanted to share for any planner providing a case for their ROI:

• Expand your knowledge base (don’t allow yourself to be pigeonholed)
• Understand what your roles are and how your skill sets help the company to achieve their goals
• Know what you bring to the table
• Remember the importance of partnering with internal clients – don’t get territorial
• Develop and embrace collaboration

The final tip Karen had for planners was in response to my question on emotions. I had asked her about the emotional process of making the case, and while she noted that yes it can be very emotional to remember, it is all about business “Work is work, but it is not all you are”.

.

First Course
Crossroads Mixed Organic Field Lettuces, Choice of Dressings  

Organic Baby Spinach, Zinfandel Poached Pears, Maytag Blue Cheese, Spiced Walnuts, Grilled Red Onions, Red Wine Vinaigrette

Red & Yellow Beet Salad, Arugula, Truffled Goat Cheese,
Toasted Macadamia Nuts, Orange Vanilla Vinaigrette

Second Course
White Bean & Chorizo Soup, Locatelli Cheese, Marinated Artichoke & Toasted Pistachio Salad

Butternut Squash Soup, Crumbled Gingerbread & Cinnamon Crème Friache

Shrimp & Grits, Pan Seared Prawns, Old Mill of Guilford Stone Ground Yellow Grits, Benton’s Country Ham, Crispy Collards, Roasted Pepper Velouté  

Lamb Bolognese, Semolina Gnocchi, Pesto, Arugula, Shaved Ricotta Salata

Entrée
Middle Eastern Black-eyed Pea Cakes, Hillsborough Feta Cheese, Pickled Beets, Lentils & Rice,
Green Beans & Cinnamon Tomato Sauce, Spiced Yogurt 

Oven Roasted NC Catfish, Shrimp Jambalaya Carolina Gold Rice, Batter Crisp Onion  

Sumac Grilled Organic Salmon, Cauliflower Purée, Crawfish, Fennel & Mint Salad, Moroccan Couscous, Heirloom Tomato Chutney  

Slow Cooked Chatham County Heirloom Chicken, Maries Tomato Sauce, Giacomo’s Italian Sausage & Blue Hominy Ragout, Wild Mushrooms, Kale

Espresso Rubbed Angus Beef Tenderloin, Potato Purée, Carrots, Asparagus, Green Beans, Toasted Chestnuts, Veal Demi-Glace

Slow Cider Braised Pork Osso Bucco, Whipped Sweet Potatoes, Collard Greens, Fried Brussels Sprouts, Bourbon Brown Sugar Apples

Dessert
Chocolate Pâté, Amarena Cherries& Vanilla Sauce

Cinnamon Raspberry Streusel Cake, Brown Sugar Sour Cream Ice Cream & Raspberry Sauce

Trio of Sorbets with Seasonal Berries and Shortbread Cookies

Flourless Chocolate Hearts with Chambord “Spiked” Berries and Chocolate Sauce

Although not necessary, reservations are strongly recommended by clicking on the OpenTable link, or call us directly at 919.918.2777.

First Course
Ditalini Pasta, Venison Sausage, Fava Beans, Roasted Red Peppers, Pumpkin Seeds, Pecorino Romano Cheese & Garlic Basil Broth

White Bean & Chorizo Soup, Locatelli Cheese, Marinated Artichoke & Toasted Pistachio Salad

Second Course
Grilled Organic Salmon, Cauliflower Purée, Crawfish, Fennel & Mint Salad, Moroccan Couscous, Heirloom Tomato Chutney

Middle Eastern Black-eyed Pea Cake, Hillsborough Feta Cheese, Pickled Beets, Lentils & Rice, Green Beans & Cinnamon Tomato Sauce, Spiced Yogurt

Dessert
Chocolate Waffle, Peppermint Chocolate Chip Ice Cream & Chocolate Sauce

Trio of House Made Sorbets with Seasonal Berries & Shortbread Cookies

Although not necessary, reservations are strongly recommended by clicking on the OpenTable link, or call us directly at 919.918.2777.

http://www.chapelhillmagazine.com/blogs/chapel-hill-magazine-blog/renovating-the-universitys-living-room

Come inside and warm up with a hearty meal at Carolina Crossroads. Our new winter menu has a variety of meals to suit all palettes. Executive Chef Jimmy creates menu items that explode with flavor such as his most recent creation, the Espresso Rubbed Angus Beef Tenderloin.

Click here to view our winter menus.

First Place winners received a $100 South Point Mall gift cerificate and Dinner for Four at Carolina Crossroads Restaurant. Second Place winners received a $50 South Point Mall gift certificate and Brunch for Two at Carolina Crossroads Restaurant. 

The winners of this year's contest are:

Adult: 1st Place Winner - Amalia Bolivar
Adult: 2nd Place Winner - Francesca Monachino

Youth: 1st Place Winner - Lynalese Kindy
Youth: 2nd Place Winner - Margret Conrad Troop #378

Congratulations to all our winners! Information regarding the 2011 Twelve Days of Christmas and Gingerbread House Competition will be posted online next fall.

HOW TO ENTER:
Deadline for entry forms is Friday, December 3, 2010
Via Fax: 919-918-2795
Via Email: 12days@carolinainn.com
Via Mail: 211 Pittsboro Street, Chapel Hill, NC 27516 Re: 12 Days of Christmas, Attn: Heidi Werner
Drop Off: Drop off your form at the front desk of the hotel at any time. Clearly mark envelope, Attn: Heidi Werner.

• To be eligible for the competition, a signed and completed entry form must be received by fax or mail prior to 5PM Friday, December 3, 2010. Entries that are not pre-registered will not be accepted. 
• Only one entry per entry form is permitted.  
• The 2010 Gingerbread House Competition Entry Form must be signed by the individual entering the competition. If the individual is younger than age eighteen by the date of the competition, a signature from a parent or legal guardian is required along with the minor’s signature.
• Entry numbers will be assigned upon receipt of completed entry forms, and competitors will receive a letter or email with entry number confirming their entry into the 2010 competition. 
• Team entries are allowed under the following guidelines:
o Complete one entry form for the team that only includes the team captain’s contact information. In the case of school groups or girls or boys scout troops entering the competition, the classroom teacher or troop supervisor should be listed as the team captain and provide his or her contact information.
o A separate typed list of each team members’ first and last names, along with ages, should be included with the team’s entry form.
o A signature from a parent or legal guardian will be required for each team member under eighteen years of age.
o In the event a Team Entry places in the competition, the team captain will be the recipient of any prizes. Distribution or splitting of any prize will be left to the team captain to determine. 
o A Team should consist of two to five individuals working on a single entry. No more than five individuals are allowed to work on a single entry.

Note:  Due to limited display space, we can only accept 20 entries 10 Adult and 10 Youth by order received. Only one entry is allowed per household.

CANCELLATION POLICY:
In the event you are no longer able to compete in our Gingerbread House Competition, please call our Twelve Days of Christmas concierge at 919.918.2755.

COMPETITION CATEGORIES:
Adult (15 and older)  
Youth (15 and under)

Note: Teen and Child competitors may be supervised while baking, for safety precautions, by a parent or guardian. However, all gingerbread house construction, design and decoration must be done by the individual(s) entering the competition.

COMPETITION THEME:
Competitors are not limited to the structure of a house. We welcome and encourage competitors to uniquely design their entry for this years’ competition, as long as the entry is in keeping with the competition Rules & Procedures.

JUDGING CRITERIA:
Entries will be judged by the general public and our Pastry Chef. The entry with the highest number of points in its category will be the winner. Entries will be judged on each of the following criteria on a scale of 1-5: Overall Appearance, Originality & Creativity, Difficulty, Precision, and Consistency of Theme (theme should be competitor’s own and consistent throughout entry). Winners will be announced on Monday, December 20, 2010 and will be posted on our website.

PRODUCTION CHECKLIST:

• Entries must not exceed 1.5 feet in height, 1.5 feet in width, or 1.5 feet in depth, including the board used as a base. We suggest using ½” or ¾” plywood as a base for your entry.
• Write your name, entry number, address, and phone number on the underside of your base.
• Entries must be made primarily of gingerbread and entirely of edible products (except for the base). Candies must be unwrapped. Edible materials are not limited to sweets.
• No artificial display materials, such as styrofoam or interior lighting, are to be used in the construction of the house.

DROPPING OFF YOUR ENTRY:

• Entries accepted Friday, December 10, from 9:00 am 12:00pm. Entries that are not pre-registered will not be accepted.
• Please check-in with our front-desk agents the day of delivery and they will direct you to one of our ballrooms where we will store all our entries by category and in order of entry number.
• The competitor’s name, entry number, address, and phone number must be labeled underneath the base.

Note: We reserve the right to refuse any entries deemed inappropriate for display at the hotel.

PICKING UP YOUR ENTRY:

• Entries will remain on display in The Carolina Inn lobby starting Saturday, December 11 through Monday, December 27, 2010.
• Entries may be picked up Tuesday, December 28th from 9:00 am to 12:00pm.
• Entries will be discarded on Wednesday, December 29th. No exceptions.

Category Place Prize
ADULT-First Place: $100 South Point Mall Gift Certificate and "Dinner for Four" at Carolina Crossroads Restaurant.
ADULT-Second Place: $50 South Point Mall Gift Certificate and “Dinner for Two” at Carolina Crossroads Restaurant.
YOUTH-First Place: $100 South Point Mall Gift Certificate and "Brunch for Four" at Carolina Crossroads Restaurant.
YOUTH Second Place: $50 South Point Mall Gift Certificate and “Brunch for Two” at Carolina Crossroads Restaurant.

REGISTRATION FORM
How to Enter:
Deadline for entry forms has been extended to Friday, December 3, 2010
Via Fax: 919-918-2795 Attn Heidi Werner
Via E-mail: 12days@carolinainn.com
Via Mail: 211 Pittsboro Street, Chapel Hill, NC, 27516 (Re: 12 Days of Christmas, Attn: Heidi Werner) 
Or, you may drop forms off at the front desk of the hotel at any time. Clearly mark envelope “Attn: Heidi Werner”

Note: Due to limited display space, we can only accept 20 entries (10 Adult and 10 Youth), by order received.

Group or Business Name: (If applicable)  
Competitor’s  or Group Captain’s Name:  
Street Address:
City, State and Zip:

Daytime Phone:  
Evening Phone: 
E-mail Address: 
Preferred method of contact: 
Category for Entry: (Check one)   Adult   Youth                             
Type of Entry: (Check one)   Individual   Group
Type of Entry:  (Check one)   Professional   Amateur

I understand that to be eligible for the contest, I must complete and return this entry form by December 3, 2010 and be accepted into the contest by The Carolina Inn. In addition, I must deliver my completed entry Friday, December 10, 2010, between 9:00am and 12:00pm with competitor name, category, address and phone number on the base on I have read all requirements and understand that my entry must be completely edible and primarily made of gingerbread. I understand that my entry will be on display at The Carolina Inn from December 11 – December 28, 2010 and relinquish all responsibility from The Carolina Inn for any damage to my gingerbread house caused by public display. Winners of the competition will be announced Monday, December 20, 2010 and posted at carolinainn.com as well as our Twitter and Facebook pages.

Signature of Applicant:_____________________________________Date: __________________
If the applicant is younger than the age of eighteen (18) by the date of the competition, please complete the section below.

I affirm that the applicant listed above is ______ years of age and will independently design, construct and decorate the entry to be submitted.

Applicant’s date of birth (required for Applicants under the age of 18):_______________
Signature of Parent or Guardian:___________________Date: ________________

*NOTE: Group entries should only include the group captain’s information. A secondary list of each group members’ name and signature should be included along with date of birth and signature from a parent or legal guardian if under 18 years old.

Southern Style Red Bean Soup with Hot Crema

Ingredients:

1lb       Dried red beans-soaked in water and refrigerated overnight
¼ c      Oil
5 oz     Chorizo sausage, small dice
2 T       Garlic, fine chop
½ c      Onions small dice   
½ c      Yellow peppers small dice
¼ c      Green peppers small dice
¼ c      Carrots small dice
½ c      Celery small dice
1 T       Thyme, chopped
1 T       Chili powder
1 T       Cumin ground
2 c       Can chopped tomatoes with juice   
2 qts    Chicken broth
Cider vinegar to taste
½ lb      Small shrimp, peeled and deveined
Crystal Hot Crema (Recipe follows)

Crystal Hot Crema
½ c      Sour Cream
1 T       Lime juice, fresh squeezed
Crystal Hot Sauce, to taste

Method:
1. Place oil in a pot over medium heat
2. When oil is hot add chorizo sausage and begin to render fat
3. Add garlic, onions, peppers, carrots, celery, thyme, chili powder and cumin
4. Season with salt and pepper then sauté for 5 minutes
5. Add red beans after you have discarded the water
6. Add tomatoes and chicken broth and stir well
7. Bring soup to a simmer and continue to cook until beans are finished
8. Add shrimp just before serving and cook until shrimp is cooked through
9. Skim any fat off of soup and discard
10. Taste and season with salt and pepper if necessary
11. Add cider vinegar
12. Use a hand blender and pulse soup a few times just to give it some body
13. Add more chicken broth if necessary

Serve
Place soup in a bowl and drizzle with crystal hot crema

Come into Carolina Crossroads today and enjoy Chef Jimmy's fall menu. We look forward to seeing you soon! 

Here is an excerpt from The Green Kangaroo’s blog:
Devon, what are the top things couples should consider when looking at wedding and reception venues? There are so many things to consider! The biggest key is to do your research on your venue and vendors before committing to them. Check those references!

Read the rest of Devon’s recommendations.

Watermelon and Feta Salad
Serves 4

 Ingredients:

2 cups             Baby Arugula
1 oz                Extra Virgin Olive Oil
4 cups             Seedless Watermelon, Diced Small
4 oz                Crumbled Feta Cheese (Hillsborough Cheese Company is my favorite)
To  Taste         Thin Sliced Red Onion
2 oz                Fig Balsamic Syrup (see below)
1 Tbsp             Fresh Mint –Julienne

Method: Fig Balsamic Syrup
12 oz               Dark Balsamic Vinegar
3 oz                 Dried Figs

1)      For fig syrup, reduce dark balsamic vinegar and figs by ¾ over low heat.
2)      Strain and let cool.

Assembly:

On four separate plates place arugula that has been lightly tossed in olive oil. Portion the watermelon, feta, red onion and mint on all plates. Drizzle with fig syrup right before serving and enjoy this wonderful summer appetizer. Click here for a printable version of this recipe.

 *For more delicious ways to enjoy watermelon, visit The Carolina Crossroads Restaurant and try Chef Reale's Summer Watermelon, Grilled Halloumi Cheese, Arugula, Picked Cottle Farm Cucumbers, Jalapeno Peppers, and Radishes with a Citrus Vanilla Vinaigrette.

Thursdays on Tap- $3 Drafts All Day

Fridays on the Front Porch- Live Bluegrass Music, Cool Drinks & a Summer Picnic Menu. Starts at 5:00pm

Saturdays- Double Reward Points for our Culinary Rewards Members. Join Today!

Bloody Good Sundays- Half Priced Bloody Marys & Small Plates

*Don't miss our July specials running all month long:

Locals Rule- Show us your driver's license with your Chapel Hill/Carrboro address and we'll take 10% off your dinner bill in July

Dinner at Dusk- Three Course Menu for $39 available Tuesday through Sunday for diners seated before 6:00pm

Click here for a printable calendar. Keep one on your fridge, in your office or in your car so you always know what's happening at Carolina Crossroads!

1) The Preserve - A Davis Love III Signature Golf Facility
2) Room 180 in The Carolina Inn, AAA Four Diamond Hotel built in 1924
3) Gene Fones, the affable General Manager of The Preserve Golf Club
4) Tasting North Carolina Wine made primarily from Muscadine Grapes and Vinifera grapes (there are now 76 wineries in North Carolina)
5) Walking Franklin Street, the main street in Chapel Hill - full of boutiques, restaurants & students

To read the full list, click here.

History, that sepia patina, plays a part in all this.  The first state university is here, founded in 1789, which means it was the first institution of higher learning where all a young man or woman had to do was get here to take a class, and the only state university to graduate students in the 18^th century.  Over two hundred years later it’s the doing the same thing, but better, changing as the world around it changes.  It’s constantly innovating and remains a model for universities everywhere.  Thomas Wolfe, one of the greatest writers America has produced, came here in 1915, when he was only fifteen years old.  He predicted that that his portrait would one day hang in Old West near that of North Carolina governor Zebulon Vance, and he was right: it still does today.  Other literary luminaries soon followed, and many of them have changed the face of contemporary American literature: Russell Banks, Taylor Branch, Shelby Foote, Lawrence Ferlinghetti, and Armistead Maupin, to name a very, very few.

What’s harder to see is how a similar history is being made right now.  There are more world famous writers in Chapel Hill, Carrboro and Hillsborough, per capita, than in any other place in the world.  You can see them everywhere, meet them in the produce section of the grocery store, sitting at the table next to yours in a restaurant: you can even say hello, and tell them how much you love their writing (rumor to the contrary, they can’t hear that enough).  Do something particularly outrageous and who knows: you could end up in their next book.  Give it a shot. 

Chapel Hill, to this day, is sustained by the arts, and it sustains everybody with its art.  This is a community where art is practiced and perfected, and where professionals from around the world come to play, dance and sing.  Memorial Hall, on campus, hosts everybody from Yo-Yo Ma to Earl Scruggs, dance and drama from all over the world, one-stop shopping for the sort of culture that teaches while it entertains. 

On the other side of campus is Playmakers Repertory Company, whose productions are staged in Paul Green Theater.  Playmakers is considered the leading theater in the Carolinas, and has been honored by the Drama League of New York as one of the best regional theaters in the country.  Recent offerings include The Life and Adventures of Nicholas Nickleby, an ambitious eight hour stage play, Romeo and Juliet, and The Glass Menagerie. 

And, as almost everybody knows, the Art of Basketball is performed here September through April, and more often than not it’s performed at the highest level, an exemplar of what human beings can do with a round orange ball.  You can see them rise like dancers, turn and spin, elegant and powerful, smart and fast as lightening.  Not unlike our literary tradition, famous practitioners of the art have lived and played here, including the greatest man to have ever played the game, Michael Jordan.  In this last decade alone two national championship banners have been hung from the rafters of the Dean Smith Center.  And yes: you can see our artists there as well, cheering along with half the population of the entire town. 

But this decidedly world-class offering of cultural happenings doesn’t end on campus: it radiates through the entire county like a ripple on the surface of a pond.  Carrboro hosts so many festivals you might think there’s one happening there every single day of the year: there are film, poetry, comedy, dance and music festivals.  In Hillsborough, there’s the annual Handmade Parade, featuring giant puppets the likes of which you’ve never seen before (trust us).  Just to maintain an appropriate balance between the arts and . . . everything else, Hillsborough also hosts Hog Day, now in its 28^th year, a down-home traditional pig-picking and barbeque contest, and the largest classic auto show in the state.

No, you will not go hungry in Orange County.  World-class cooks – two James Beard finalists – live and work here.   On Franklin Street alone – Franklin Street being Chapel Hill’s one and only drag – there are over fifty restaurants, from the elegant to the ridiculously informal.  And many of these establishments serve the freshest produce you’ll ever eat, because local farmers drive into town from their farms, dozens of which surround us like a great wall of organic goodness.  

It sounds like a polyester promise, but there’s something for everybody here.  The Cat’s Cradle in Carrboro is the only significant music club between Washington D.C. and Atlanta, so for a little town we get the biggest bands.  About a mile away, The Ackland Museum in Chapel Hill hosts over a dozen of shows every year . . . Oh, it’s tempting to continue, because once you start thinking about what’s happening here you realize that there’s very little that isn’t.  Even the weather is perfect.  Come at your own risk, because after coming you may not want to leave.  Even our buildings are adorned with murals.

Chapel Hill, Carrboro, Hillsborough, Orange County: It’s not one thing: it’s everything.

-Written by David Wallace for the Orange County Visitors Bureau

The unique history of the Inn and the important relationship between the Inn and The University of North Carolina was described as each employee read The University’s Living Room by Kenneth Zogry. From the Inn’s beginning in 1924 through the New Deal Era, Civil Rights movement and into present-day, The Carolina Inn has remained a fixture on the campus of UNC and truly is the University’s living room.

Click here to view an interactive timeline of the Inn’s history. Also, on your next visit to the Inn be sure to view our new historical photo display.

Photo:
Front row – Jim Phelan, Tracie Panko, Beverly Ingram, Alison D’Agostino, Elizabeth Rubio, Ashleigh Collins

Back row – Terri Nier, Elizabeth Bischoff, Kenneth Zogry (Inn’s Historian), Margaret Oppegard, Julie McCay, Mark Nelson

Executive Chef Jimmy Reale and his culinary team will be showcasing the following dishes during the month of May as part of the contest:

Appetizer - Grilled Local Asparagus, Arugula, Prosciutto di Parma, Hillsborough Cheese Company Ricotta, Crispy Latta Farm Poached Egg, Aged Sherry Vinegar, Za’atar Oil

Salad – Organic Arugula Salad, Red & Golden Beets, Hillsborough Cheese Company Feta, Toasted Hazelnuts, Blood Orange Vanilla Vinaigrette

Entrée– Roasted Chatham County Poulet Rouge, NC Fingerling Sweet Potatoes, Local Asparagus, Caramelized Cippolini Onions, Zucchini, Roasted Chicken Jus

Our featured dishes showcase local produce and North Carolina products from Latta’s Egg Ranch, Hillsborough Cheese Company, Red Farms, Sonny’s Pride Scott Farms and local area farmers markets.

A team of mystery judges will be sampling our featured dishes and a contest winner will be announced later this summer. Stop by our restaurant to try these featured dishes and earn double points toward our new Culinary Rewards Program.

Check back on our blog to see photos of our featured dishes, recipes and chef tips on making the most of local produce.

With our Culinary Rewards Program, you'll earn points every time you dine at the Carolina Crossoads, so you can enjoy more great food and good times on us. As a member, you'll earn one point for every dollar you spend at the restaurant and bar. Once you have accumulated 300 points, we'll give you a $20 Carolina Crossroads gift card that can be redeemed any time at our restaurant - it's that easy! Additionally, rewards members will receive special invitations to Members Only events and offers, as well as preferred reservations on high demand dates.

Enrollment in the program is simple - and free! Enroll now or register in person during your next meal with us. And just for signing up, you'll receive 25 bonus points to get started.

Below is a listing of the local vendors and farmers the Carolina Crossroads used for their Greek Salad:

Bibb Lettuce - Green Haven Farms

Red Radishes - Cottle Farms

English Cucumbers - Barham’s Farms

Sunburst Tomatoes - Sunburst Tomato Company

Feta Cheese - Hillsborough Cheese Company

The Earth Day celebration continues on April 22nd at The Carolina Inn with a prix fixe menu at the Carolina Crossroads Restaurant designed to showcase local and organic ingredients. Stop by to try our three course menu for $55 person, four course menu for $65 per person, and five course menu for $75 per person. Call 919-918-2735 or visit the Carolina Crossroads for reservations.  

The event highlighted an eight minute film of Governor  Terry Sanford calling for racial equality in a 1963 speech in The Carolina Inn’s Old Well Room. Click here to view and download the speech.

Guests were also treated to a discussion with the authors moderated by William Friday followed by a book signing with the authors. Historical 1960s photography by North Carolina photographer Billy Barnes was displayed in the Alumni Room.

The digitization of  the Hellenian and Yackety Yack yearbooks kicked off a string of projects conducted by the North Carolina Digital Heritage Center to provide online access to photographic collections, scrapbooks and pictures of museum artifacts.

Click here to view the full Daily Tar Heel article or view the digitized Yackety Yack online.

 UNC System President Erskine Bowles in 1966

 UNC Sports Radio Announcer 
                                      Woody Durham in 1963

 Author Thomas Wolfe in 1919

 CBS Newsman Charles Kuralt in 1955

Adult Category
First Place : Laura Makay-Gondek and Paige Gondek, Stone Cottage
Second Place: Christina Perry, Pastel Summer Cottage
Runner-Up: Amalia Boliner, Traditional Gingerbread House

Youth Category                                                   
First Place: Brendan & Richard Haygood, Church & Parson Brown House
Second Place: Patrick Noonan, Chicken Coup
Runner-Up: Kendall & Kimberly Clark

Thank you to all our contestants for participating in this year's Gingerbread House Competition.  We hope to see you again next year! 

UNC-TV recently aired a story on our Twelve Days of Christmas celebration on North Carolina Weekend.  View the video here and see what our month of festivities is all about.  The Daily Tar Heel describes it well in the article "The Carolian Inn exhalts Christmas."

If you have not had a chance to visit us this season, it's not too late!  Our decorations will be up and holiday events in full swing through January 3rd.  For more information and reservations visit our Twelve Days of Christmas page. 

We also invite you to share your holiday pictures and videos on this blog.  Tell us why you think Chapel Hill and The Carolina Inn are magical places to see during this time of year.   

It's not too late to schedule a visit with Santa before Christmas.  Make your reservations today for Breakfast or Brunch with Santa at The Carolina Inn.  Click here or call 919.918.2711 for more information and to reserve your seats.  Don't forget to bring your wish list!     

A large percentage of our brides and grooms are Carolina Alumni.  Since The Carolina Inn is owned by the University of North Carolina at Chapel Hill and located on the UNC campus, it is a Carolina girls' dream to walk down the aisle in our beautiful Hill Courtyard and celebrate the beginning of her new life in our elegant Old Well Room.

Carolina brides, tell us your Tar Heel wedding stories right here on our blog.  How did you meet your loved one?  How did he propose?  What was your dream wedding like?   

"Chapel Hill is home to the University of North Carolina, part of the world-famous Research Triangle. It attracts residents who enjoy a healthy lifestyle, cultural and historic attractions, and an intellectual environment. The area is home to one of the most educated populations in the U.S., as reflected by the Chapel Hill-Carrboro City Schools' three high schools, four middle schools and 10 elementary schools. The district has the state's highest average SAT score. And more than 90% of students go on to college."

By BusinessWeek
To view BusinessWeek's current issue click here.

Mary owns "everything that's ever been made with the Front Porch logo" and all the CDs of our FOFP bands.  She makes sure she doesn't miss any of our Friday celebrations.  Her family has three generations of biggest FOFP fans and everyone knows their table on the porch! Thank you for your entry Mary.  The Carolia Inn staff really enjoyed hearing your story!

For the Carolina Inn staff, it is always a pleasure to work on homecoming weekend to welcome returning UNC alumni and fans who stay with us every football season.  It is like welcoming family members into your house.  The inn has a distinct energy on home football weekends.  Even if you’re not a football fan, that energy is contagious!    

Two things in particular will make this year’s homecoming one you won’t want to miss!  First, the Duke-Carolina rivalry continues as the Duke Blue Devils will visit Kenan Stadium.  It's a rivalry that doesn't get nearly as much attention as these schools’ basketball teams, but it's a strong historic rivalry nonetheless.  The Carolina-Duke game this Saturday will be much more intense than in the past because both of the teams’ seasons are kind of on the line - a win on Saturday will keep them moving towards bowl eligibility

Finally, UNC school leaders have decided to bring back an old tradition: homecoming parade!  This will be the first homecoming parade at UNC in 16 years.  The parade will start at 11 a.m. on Columbia Street (coming out of Swain Parking Lot on campus) towards Franklin Street.  For the parade route click here

For those of you who will be participating in the homecoming or football game festivities, tell us all about it right here on our blog.  If you're not a big football fan, we still want to hear your experience in Chapel Hill during this exciting time of the year.  Go Heels!

Been to Chapel Hill yet?  Tell us about your fall getaway in "The Southern Part of Heaven."  What were the perks?  What were your favorite spots in town?  We want to hear all about it!

"Ms. Cox did a fantastic job!  The difference in the sky and the brightness of color in the before and after pictures of the painting are incredible.  Ms. Cox skillfully repaired the "divet" in the canvas as she rebuilt the stretcher on the back" said the Inn's Historian, Dr. Kenneth Joel Zogry.

Ruth Cox is one of the best conservators in the country--she was trained in Old Masters and does work for the Metropolitan Museum in New York CIty, the North Carolina Museum of Art, the Ackland Museum in Chapel Hill, and the Nasher Museum in Durham. 

Dr. Zogry says that with the new custom-made frame, the painting will look terrific hanging in the lobby.  It will really be a centerpiece of the Inn's collection of historic furnishings and art.  

“There are notable distinctions between college towns and other American cities. In the student-centric spots, bicycles seem to outnumber cars. Affordable restaurants serve up authentic cuisines from all around the world. The streets are densely packed with businesses, making for a highly pedestrian-friendly environment. Nature is usually accentuated: the shimmering Lake Champlain, back dropped by a saw tooth silhouette of peaks, forms the western edge of Burlington. Madison, WI, is situated on an isthmus between two lakes that draw hordes of hikers and bikers. Boulder, CO, is an outdoor enthusiast’s dream.

And don’t forget the bars. Each of these locales offers plenty of opportunities for imbibing, many of them ideal for both people-watching and soaking in the scenery. It’s hard to beat sunset cocktails at Austin’s Oasis, where tiered decks jut from a 450-foot-high cliff over Lake Travis.

These attractions are mainly geared toward the students, naturally, but they can be readily enjoyed by those with no homework assignments or college connections. After all, few sports experiences can top the rafter-shaking raucousness in Chapel Hill, NC, during a Tar Heels basketball game. Many schools benefit from world-class art collections in glittering facilities designed by marquee architects; Chapel Hill’s Ackland Art Museum, featuring a wing by Polshek Partnership, tempts visitors with Warhols, Titians, and Dalís in a way that many university-less cities cannot.”

From September 2009 By C. J. Hughes Travel & Leisure

How To Post Your Entry

All you have to do to enter is tell us through photo, video, essay, haiku, etc. why YOU are #1 Fan of Fridays on the Front Porch. Post your stuff on this blog and use the title: "#1 FOFP FAN - Your Name".

What's the Grand Prize?

The Carolina Inn is awarding the #1 FOFP FAN:

- 2 months (8 Fridays) of FOFP buffet and drink tickets for you and four guest $1,040 value).  Each Friday, you will receive: 10 drink tickets and 5 southern picnic buffet tickets

- Reserved, front row table seating for 5 (priceless!)

- Valet parking for 1 car for all 8 Fridays ($80 value)

- 5 FOFP t-shirts ($100 value)

How We Will Select the Lucky Winner

Our executive team will select the winner based on the creativity, originality and quality of the entry.

When Is The Deadline?

Deadline for entry is Monday, November 2, 2009 at 12PM.
The grand prize winner will be officially announced November 7, 2009 at the Tailgate Party on the Front Porch 3 hours prior to the UNC vs. Duke homecoming game.

Good luck Everyone, and Happy Uploading!

More Details:

- To enter, users need to be Facebook FANS of The Carolina Inn.

- If you are a Carolina Inn employee, you may not participate in this competition.

- Winner will be contacted via a facebook message within 7 days after the competition end-date.

- Should the winner not respond to their Facebook communication within 3 days, the prize will be forfeited and given to the next runner-up.

- Winners should allow 30 days for prize delivery after winner announcement.

- FOFP tickets must be used by November 30, 2010.

- Prize is valid for 1 year! Tickets may be used for FOFP or Tailgate Party on the Front Porch.

- The Carolina Inn shall have the right to terminate the competition immediately and without notice. In the event of such termination, all participants agree to waive any rights that they may have in terms of this promotion and acknowledge that they will have no recourse against The Carolina Inn.

- Submissions must not contain material which is violent, pornographic or otherwise obscene, illegal or racially or otherwise morally offensive.

Entering this competition indicates acceptance of all the above rules.

For more information on our special events click here

View our FOFP 2009 Season Band Line-Up

Sit Back, Relax and Enjoy an Outdoor Concert or Movie

Fridays on the Front Porch at The Carolina Inn. Every Friday from 5-8 PM through October 16, 2009 with live bluegrass music, great food and drink specials. On the porch overlooking the inn's tree-shaded north lawn. No cover charge or reservations required. View band schedule. View Southern Picnic Buffet Menu.

"Locally Grown" sponsored by The Chapel Hill Downtown Partnership and the Town of Chapel Hill. A free nine-week series of live concerts and outdoor movies featuring local entertainers and family-friendly activities in downtown Chapel Hill. Presented every Thursday on the Wallace Plaza, an urban park atop the Wallace Parking Deck at 150 East Rosemary Street. Click here for more info.

300 East Main Summer Concert Series hosted by Cats Cradle, The ArtsCenter and Musical Roots Productions. Every 4th Thursday, June through September in the parking lot at 300 East Main Street, Carrboro. Gates open at 4:30. All ages are welcome. Admission is free. Vendors include Q Shack, Amante Gourmet Pizza and Carolina Brewery. Click here for more information.

Cool Off at One of Our Acquatic Centers

With the warm weather finally here, visit one of the best kept secrets of Chapel Hill the outdoor & A.D. Clark pool at the Hargraves Center. Chapel Hill also has two public indoor pools the recently renovated (2007) Community Center pool, or jump in at the bran new Homestead Aquatic Center for swimming and aquatic fun.

View the local pool schedules for lap, open swim, and senior swim times. View General Pool Information

Pack a Picnic and Your Hiking Shoes and Explore North Carolina's Natural Beauty

Jordan Lake A 13,900-acre reservoir with 150 miles of shoreline and off U.S. 64, west of Apex. Jordan Lake State Park offers nine recreation areas with facilities for hiking, fishing, boating, swimming, sailing, picnicking, and camping. Order a lunch to go at the Carolina Crossroads Restaurant, rent a boat from Crosswinds Marina and spend a day at the lake!

Eno River State Park Minutes from Durham, Hillsborough, and Chapel Hill the Eno River State Park , with more than 3,900 acres of natural resources, offers secluded wilderness trails along the clear river, passing historic mill sites and fords used by early settlers. The River runs from northwest Orange County into Durham County for 33 miles where it joins the Flat River. This is a great place for canoeing, hiking, fishing, and picknicking.

Too Hot for the Outdoors? Discover our Unique Local Museums

Kidzu Museum on Franklin Street, just one block away from The Carolina Inn. A hands-on museum in the heart of downtown Chapel Hill where children 0-8 years old and the adults in their lives can safely discover, pretend, and play to their heart's content. Open Tuesday-Saturday 10 am - 5 pm and Sunday 1-5 pm. View Kidzu's July 2009 Special Event Calendar.

Morehead Planetarium and Science Center on UNC campus, just steps away from The Carolina Inn. Morehead offers dazzling multimedia star shows, interactive exhibits featuring current science research and an array of classes, lectures, and other special events year-round.

Carolina Basketball Museum. This new 8,000-sq.ft. state-of-the-art museum honors the rich tradition of Carolina Basketball. The museum features a Game Day theme where visitors enter a theater for pre-game build-up, then into the main museum space where they can visit interactive displays and view memorabilia from Carolina's storied program on the UNC court. Open Tue-Fri 10am-4pm, Sat 9 am - 1 pm.

Tour & Drive Through Chapel Hill, Durham and Surroundings with a Local Connoisseur

Tours n Tales. Never let the truth get in the way of a good story. Charlie Delmar came to Chapel Hill in 1968, back when everyone knew one another and he learned his many colorful tales from the best teachers available: professors at all the local universities and colleges. See more, do more and learn more about our beautiful area than you could possibly do on your own. Private and mixed tours available in Chapel Hill and Durham. Call 919.656.2595 or e-mail ambassadorcarservice@earthlink.net for reservations. 

Looking for a Refreshing Afternoon Snack? I Scream for Ice Cream!

Maple View Farm - a family dairy farm located in Orange County, North Carolina, just northwest of Chapel Hill. The farm has a very popular ice cream store within sight of the farm at the intersection of Dairyland and Rocky Ridge roads. With plenty of flavors to choose from, enjoy your ice cream cone one their front porch rocking chairs with a great view of the rolling countryside. Open 12- 10PM Sunday - Saturday

Loco Pops - Serving gourmet frozen pops with a variety of great flavors daily from 12 - 9 PM. 2 locations in Chapel Hill ? 128 E. Franklin St. and 231 South Elliott Road. A refreshing mid-day snack.

Sugarland - Serving artisan gelato as well as cupcakes and desserts. In the heart of downtown Franklin Street. Open daily from 9 am - Midnight.

What is your favorite thing to do in Chapel Hill in the summer?  We want to know!  - add to our list. 

Mike Megaloudis
Concierge