The Carolina Inn Blog

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!