CLASS: Taste of the Triangle: Carolina Crossroads at the Carolina Inn
Chef: James Clark
Learn to make a spring-inspired meal from the reigning culinary king of the Carolina Inn. Born in Wilmington, North Carolina and growing up in North and South Carolina, James Clark has returned to his roots as the Executive Chef at the Carolina Crossroads Restaurant of the chic and storied Carolina Inn. Chef Clark is a graduate of the New England Culinary Institute in Vermont and has received multiple awards, including a Five Star Award from the National Restaurant Science Association. As a culinary figure in Chapel Hill, Chef Clark is fortunately surrounded by farmers who grow organic and sustainable produce, which will surely shine in his carefully crafted Carolina-inspired menu fit for spring.
Menu: Chilled Asparagus Salad—Baby Frisée, Pickled Ramps, Quail Egg, Sprouting Mustard Seeds, Jar Dressing; Crispy Soft Shell Crab with Spring Peas, Baby Carrots, Sun Choke Puree and Tomato Relish; Local Honey Pie with Sweet Pickled Blue Berries and Lavender Chantilly