Make A Reservation

The Carolina Inn Blog

Welcome to Your Carolina Inn. We wanted to give you a place to share your favorite Carolina Inn memory or experience in Chapel Hill. Read, post, share and become part of the community.


Subscribe to RSS Feed
July 07, 2014 | 03:02 PM

The Carolina Inn in Chapel Hill, NC Chosen As An Expedia Insiders’ Select® 2014 Winner

The Carolina Inn was chosen as an Expedia® Insiders’ Select™ 2014 winner, one of the top-ranked properties on Expedia! Expedia Insiders’ Select is an annual award, recognizing the very best hotels available in the global Expedia marketplace, as judged by the experiences of Expedia customers. Based on nearly 2 million guest reviews submitted annually, The Carolina Inn, a Chapel Hill hotel, is one of only 650 winners worldwide.

We have been identified by Expedia customers as consistently delivering superior services, an exceptional guest experience and value for money. Earning a place on the Insiders’ Select list is a testament to our ongoing commitment to excellence.

July 06, 2014 | 11:13 AM

National Fried Chicken Day in Chapel Hill, NC

Today is National Fried Chicken Day! Celebrate by preparing Chef James Clark Simple Fried Chicken Recipe. It’s finger-lickin’ good…


  • 2 3lb Chickens Cut Into 8 Pieces
  • 2 Tbs. Garlic Powder
  • 2 Tbs. Onion Powder
  • 2 Tbs. Paprika
  • 1 Tbs. Dried Sage
  • 1 Tbs. Cumin
  • 3 Tbs. Crystal Hot Sauce
  • ½ C. Buttermilk
  • AP Flour
  • Salt & Freshly Ground Pepper to Taste
  • Peanut Oil


  1. Combine all dry spices together.
  2. Add the hot sauce and buttermilk, then pour mixture over the chicken. Mix until coated well. 
  3. Place chicken back into the refrigerator and let sit for at least 1 hour.
  4. Add flour in a bowl, season with salt and pepper, and place mixture into a paper bag.
  5. Add chicken four pieces at a time and shake bag.
  6. Once chicken is completely coasted with flour, place it on a cookie sheet.
  7. Let chicken sit at room temperature for 30 minutes. 
  8. While the chicken rests, heat oil to 360°.
  9. Coat chicken one more time in the flour before placing it in the oil.
  10. Fry in two batches until golden brown.

Bon Appétit!

July 04, 2014 | 10:02 AM

Fire in the Triangle

Checkout the deliciouse dishes prepared by Executive Chef James Clark, Pastry Chef Sara Thomas and Chef Bill Hartley during the Fire in the Triangle Competition this past Tuesday.

Cheerwine Braised Heritage Farms Slab Bacon


Toasted Nut Buttuer Torte


Seared Scallop

June 18, 2014 | 04:10 PM

Chilled Asparagus Salad in the Best Chapel Hill Restaurant

Kickoff the summer season with a tasty, healthy salad. Executive Chef James Clark, of Carolina Crossroads Restaurant, makes this delightful chilled asparagus salad with baby frisée, spring onions, quail eggs, garden-fresh herbs and homemade "jar dressing." Each bite brings out a different combination of ingredients. So, get to your local farmers’ market and handpick local produce to create this delicious and satisfying salad. It’s the perfect accompaniment to any summer supper.


  • 12 Jumbo Asparagus
  • 2 Heads Baby Frisee
  • 12 Spring Onions
  • 4 Tbs. Sugar
  • 1 C. Cider Vinegar
  • 2 Tbs. Pickling Spice
  • 2 Sprigs of Thyme
  • 4 Quail Eggs
  • 2 Qt. & 2 C. Water
  • 3 Tbs. Salt
  • 1 Tbs. Olive Oil
  • Salt and Freshly Ground Pepper to Taste


  1. Put 2 qts. of water on the stove and add the 3 tbs. of salt and bring to a simmer. In a separate pot, add the sugar, vinegar, thyme and pickling spice and bring to a simmer. 
  2. While both pots are heating both up, trim Asparagus and peel way the woodsy skin which is about mid may down the stalk, rinse, and set aside.
  3. Next, take the Ramps and trim and discard the root. Then separate the bulbs from the green leaves and rinse. Keep separate and set aside. 
  4. Once your salted water is simmering (have an ice bath ready), drop in the Ramp bulbs. Poach for 2 minutes.
  5. Pull out of the water allow to drain and place them in a small no reactive bowl and pour the vinegar pickling liquid over the Ramp bulbs. Immediately cover and place into the refrigerator. This can be done several days in advance.
  6. Next simmer Asparagus for 2 minutes. Pull out and submerge in ice bath. Do not oversoak. Once cooled place asparagus on a towel to dry.
  7. Repeat this process with the Ramp leaves and set aside. You will be adding the leaves to the dressing. 
  8. Trim the dark green off the Frisee down to where it turns light green to white, cut the root end, then wash and dry. 
  9. To cook the eggs, heat olive oil in a small nonstick pan. Once hot, gently crack the quail egg and allow to cook until the egg white has cooked through. Serve sunnyside up.

Jar Dressing

  • 1 Tbs. Tarragon ~ Sliced
  • 1 Tbs. Basil ~ Sliced
  • 1 Tbs. Flat Leaf Parsley
  • 1 Shallot ~ Diced
  • 2 Cloves Garlic ~ Minced
  • 2 Scallions ~ Grilled & Minced
  • 1 Tbs. Dijon Mustard
  • 1 Tbs. Capers ~ Chopped
  • ½ Red Pepper ~ Diced Small
  • ¼ C. Sherry Vinegar
  • 1 ¼ C. of Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper to Taste

Place everything in a pint size jar, and shake vigorously. Dressing lasts up to a week in the refrigerator.

Bon Appétit!

June 18, 2014 | 10:47 AM

Wedding Memories for a Lifetime

Excellence, elegance, comfort, outstanding service, luxurious accommodations, delicious food, and flexibility are the hallmarks that best describe our recent experience at the historic Carolina Inn. Under the outstanding direction of Melissa Sayre, Social Catering Manager, our daughter's wedding exceeded our expectations in execution and happiness. Every detail was handled with personalized care and exactly as planned. Even when our guest list grew from 90 to 206, Melissa and her staff met our every concern with no problem, we can handle it. And they did, always with a smile and great creativity. Each meal, including the beautiful reception dinner, was well-prepared, perfectly served, and delectable. The entire staff was attentive, detail oriented, and focused on making us feel that our daughter's wedding was the most important event to ever occur at The Carolina Inn. More than 100 of our family members and friends stayed onsite for several nights. We heard significant praise from our guests regarding a most memorable experience, the wonderfully comfortable beds, and a desire to return to the Inn for their own vacations and special events. Thank you to The Carolina Inn and Melissa Sayre for making our daughter's and new son's dream wedding a reality and helping to create memories that will last a lifetime.

June 18, 2014 | 09:38 AM

North Carolina Moonshine Tasting in Chapel Hill

This past Saturday, 6/14th we held our first-ever moonshine tasting. Well received by the Chapel Hill, N.C. community, 65 attendees rallied on the Front Porch of The Carolina Inn. The day was ideal for this sold out event. The weather was absolutely perfect – gentle breeze, lots of shade, and stunning Carolina blue skies.

With bluegrass music playing in the background, you could hear the sounds of mason jars (filled with moonshine of course) clinking as guests made their toasts. Made available to the attendees included a variety of moonshine. TOPO Organic Carolina Moonshine, Troy & Sons Moonshine, Broadslab Legacy Shine, Junior Johnson’s Midnight Moon, Howling Moon Moonshine and Catdaddy Carolina Moonshine were all available for sampling.

Also served was Crossroads’ delicious culinary delights paired perfectly with the North Carolinian moonshine that was offered. Guests enjoyed Southern favorites such as Seared Pork Belly, BBQ Beef Short Rib on a Biscuit, and Braised Pork Cheeks just to name a few.

Our celebrity guest, Moonshiner Wayne, from the Discovery Channel’s TV Show “Moonshiners” was on-site meeting his fans, and answering their questions. Also known as “Hill Billy,” Wayne brought his very own still and an oversized backdrop of his still located in the backwoods of North Carolina. Guests had big smiles as they posed for pictures in front of it with the Moonshiner. Even the Chapel Hill Fire Department made a surprise visit to the tasting as they, too, wanted their picture taken with Wayne.

Here’s to another fun and unique event held in downtown Chapel Hill at The Carolina Inn.


June 05, 2014 | 11:33 AM

It's National Martini Day in Chapel Hill, NC

Refreshing cocktail anyone? Try the Mojitotini when you come to Carolina Crossroads Restaurant and Bar at The Carolina Inn. Not planning a Chapel Hill, NC getaway anytime soon, then make this citrusy beverage yourself. 

  • 2 oz. Bacardi Limon
  • 1/2 oz. Triple Sec
  • 1/2 oz. Roses Lime Juice
  • 1 Lime Wedge ~ Squeezed and Added to Shaker
  • 3-4 Springs Fresh Mint ~ Torn and Added to Shaker
  • Fresh Mint ~ Garnish

Add all the above ingredients into a shaker. Shake vigoursly and pour martini into a chilled glass. Garnish with fresh mint.



May 28, 2014 | 01:58 PM

Moonshine Tasting in Chapel Hill, NC

Intrigued by moonshine? Join us on Saturday, June 14th from 5 PM until 7 PM for our first ever moonshine tasting. Sample a variety of North Carolina made moonshine while endulging on our culinary delights. Moonshiner Wayne Nix (a.k.a. "Hill Billy") will be our featured guest at the event. One of his very own stills will be on display for you to view.

Call for reservations at 919.918.2735. Seating is Limited.

View Menu

April 01, 2014 | 06:47 AM

"Liquid Pleasure" Live Music in Chapel Hill, NC

Now serving “Liquid Pleasure” at Carolina Crossroads Restaurant and Bar. Named after a local Chapel Hill, NC band, Liquid Pleasure has been performing up and down the east coast for more than two decades. Their music is just as enjoyable as our cocktail.

Enjoy fresh air relaxing on our Front Porch while you savor Crossroads’ drinks and scrumptious cuisine. Don't forget to order a round of "Liquid Pleasure." 

Not in Chapel Hill to enjoy the ambiance at Carolina Crossroads Restaurant and Bar? Here's our recipe. We look forward to seeing you the next time you're in town.

  • 1 oz. Absolut Citron
  • 1 oz. Stoli Raspberry
  • 1/2 oz. Chambord
  • 1/2 oz. Fresh Lemon Juice
  • Splash of Sparkling Wine
  • Seasonal Berries for Garnish

Shake! Pour! Enjoy...Cheers!


March 27, 2014 | 03:22 PM

Seared Tuna Burger, Lemon Horseradish Sauce on Whole Wheat Bun in Chapel Hill, NC

Quick, easy, delicious and healthy! It doesn't get any better than enjoying Executive Clark's flavorful Seared Tuna Burger with Lemon Horseradish Sauce. Come into Carolina Crossroads Restaurant and enjoy Chef's tuna burger at lunch, or prepare this dish in the comfort of your home.

Tuna Burger Ingredients

  • ½# Fresh High Grade Tuna
  • 3 Scallions ~ Minced
  • 2 Shallots ~ Minced
  • 2 Cloves Garlic ~ Minced
  • 3 Tbs. Olive Oil
  • Salt and Freshly Ground Pepper to Taste


  • Make sure your tuna is free of skin, bloodline & scales. 
  • Slice the tuna in strips so that it will fit into the meat grinder. 
  • Using a meat grinder attachment grind your tuna meat using the medium size dye. Hint be sure you chill the grinder attachments in the cooler ahead of time.
  • Once the tuna is completely ground, add the remaining ingredients, and form into 6 oz. patties.
  • Cook until medium rare which is about 1 1/2 minute on each side. Serve on a whole wheat bun with lettuce, tomato and lemon horseradish sauce.

Lemon Horseradish Sauce Ingredients 

  • ¼ C. Fresh Squeeze Lemon Juice and Zest
  • 3 Tbs. Fresh or Prepared Horseradish
  • 1 Tbs. Dijon Mustard
  • 1 Egg Yolk
  • 2 C. Olive Oil Salt and Freshly Ground Pepper to Taste


  • In a glass or stainless steel bowl whip together the first four ingredients untilmixed well.
  • Slowly add the olive oil into the mix until a mayonnaise consistency is formed.
  • Once combined, season with salt and pepper.

Serves 4

Bon Appétit!



It appears you are using an older web browser! While using our site, you may encounter some trouble along the way. For PC users, we recommend upgrading to the latest version of Internet Explorer or Firefox. For Mac users, we recommend the latest version of Safari or Firefox.