Chapel Hill’s The Carolina Inn is hosting a “Bubbles & Pearls cooking class and dinner on Feb. 25.
The five-course dinner will feature acclaimed author and food writer John Martin Taylor and oyster farmer Chris Matteo from Chadwick Creek Oysters in Bayboro, N.C. The evening starts with a champagne reception at 6 p.m. on the inn’s front porch followed by dinner and an intimate cooking class led by executive chef James Clark.
The menu includes traditional Low Country oyster stew, chilled oyster cocktail, Carolina oyster pie and oyster sausage and mushroom gravy creamy grits. Dessert will be sweet potato cake and brown butter ice cream. A selection of champagne from Italy, Spain, France and North Carolina will be served throughout the evening.
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More info at carolinainn.com/chapel-hill-hotel-cooking-class-menu