A calming oasis just outside Raleigh, the magnificent Umstead Hotel and Spa is a much sought-out destination for food-savvy travelers. At Herons, the hotel’s elegant eatery, executive chef Scott Crawford, a 2011 JBF Award semifinalist, and chef de cuisine Steven Greene fuse art and nature in their locally sourced and strikingly presented Southern-inflected menu.
The duo will bring their oh-so-lovely cuisine to the Beard House this Friday; take a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Yuzu Explosion with Cilantro, Peanuts, and Spices
Champagne Jelly with White Raspberries and Mint
Bay Scallops with Lime Oil and Basil Flowers
Pairing: Champagne Bollinger Special Cuvée NV
Dinner
Sunchoke Vichyssoise with Dungeness Crab, Lemongrass Sorbet, and Golden Trout Roe
Pairing: Sokol Blosser Pinot Gris 2009
Poached Butterfish with Pickled Tomatoes, Avocado, Corn Relish, and Cumin Essence
Pairing: Rochioli Estate Chardonnay 2008
Young Rabbit with Peas, Country Ham, Morels, Ramps, and Pine Nuts
Pairing: Chanson Pernard-Vergelesses 2005
Border Springs Lamb with Pistachios, Saffron Marmalade, Picholine Olives, and Fennel
Pairing: Cuvaison Merlot 2005
Tarragon-Scented Apricot with Caramelized White Chocolate, Buttered Toast, and Citrus
Pairing: Peller Estates Vidal Blanc Icewine 2007
A calming oasis just outside Raleigh, the magnificent Umstead Hotel and Spa is a much sought-out destination for food-savvy travelers. At Herons, the hotel’s elegant eatery, executive chef Scott Crawford, a 2011 JBF Award semifinalist, and chef de cuisine Steven Greene fuse art and nature in their locally sourced and strikingly presented Southern-inflected menu.
The duo will bring their oh-so-lovely cuisine to the Beard House this Friday; take a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Yuzu Explosion with Cilantro, Peanuts, and Spices
Champagne Jelly with White Raspberries and Mint
Bay Scallops with Lime Oil and Basil Flowers
Pairing: Champagne Bollinger Special Cuvée NV
Dinner
Sunchoke Vichyssoise with Dungeness Crab, Lemongrass Sorbet, and Golden Trout Roe
Pairing: Sokol Blosser Pinot Gris 2009
Poached Butterfish with Pickled Tomatoes, Avocado, Corn Relish, and Cumin Essence
Pairing: Rochioli Estate Chardonnay 2008
Young Rabbit with Peas, Country Ham, Morels, Ramps, and Pine Nuts
Pairing: Chanson Pernard-Vergelesses 2005
Border Springs Lamb with Pistachios, Saffron Marmalade, Picholine Olives, and Fennel
Pairing: Cuvaison Merlot 2005
Tarragon-Scented Apricot with Caramelized White Chocolate, Buttered Toast, and Citrus
Pairing: Peller Estates Vidal Blanc Icewine 2007
