The Asbury’s collaborative dinners, which pair the chef with an out-of-town chef, will continue in June and July with a veteran and a newcomer.
The dinners at the Dunhill Hotel are typically six courses with a theme, and the chefs alternating on the courses. Some of the guest chefs that have come include Keith Rhodes of Catch in Wilmington and Kyle McKnight of Highland Avenue in Hickory.
This time, chef Bill Smith of Crook’s Corner in Chapel Hill will come June 13 for his second visit. Last summer, Smith teamed with then-executive chef Chris Coleman on a Watermelon & Gin dinner that ended with Smith’s popular Atlantic Beach Pie recipes. (Here’s a video I made at that dinner that will give you the idea.) This time, he’ll work with new executive chef Matthew Krenz on Beer + Spice, featuring Sycamore Brewing.
For the second dinner July 12, Miriam Rubin, author of the book “Tomatoes” in the Savor the South cookbook series, will pair with Krenz for an heirloom tomato celebration. Beside being a cookbook writer and gardening columnist for the Pittsburg Post-Gazette, Rubin was the first female chef at the Four Seasons in New York and has written for magazines including Redbook and Weight Watchers. Jamie Swofford of FEBA Farm will also play a role in that dinner.
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Both dinners are $65, plus tax and gratuity, and reservations are required. Make reservations at www.opentable.com or call 704-342-1193.