september 4 7 Pinehurst resort

cheers
Welcome to Pinehursts
Taste of the New South food & wine weekend.

Weve put together a schedule of fun and

interactive events to provide a little something
for everyone. Choose from culinary
demonstrations with award-winning chefs,
wine seminars, beer tastings and more.

So sip and savor your way through

Labor Day weekend and enjoy all the
great tastes of the South.

Cheers!

Luis Torres Brian Couey Thierry Debailleul

Master of Ceremonies Fine Dining Resort Executive Chef
Operations Manager

A special thanks to our supporting sponsor ,

the preferred vehicle of Pinehurst.
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 Your Guide
to the weekend
Here are a few tips and notes to help navigate your way around
the weekends events.
Check In/Credentials/General Questions
Please visit the Taste of the New South welcome desk in the
South Room of the Carolina Hotel.
Session Start Times
In order to keep events flowing and on schedule, each session will
start promptly on time. Please wear your credential at all times.
Dress Code
Resort casual attire is appropriate for all day functions and most
evening events. For the Saturday evening Vintners Dinner, we
suggest cocktail attire (jackets are required).
Saturday Vintners Dinner
If you have not already done so, please register for your choice of
three intimate dinners. You must register at the Taste of the New
South welcome desk by 2 p.m. Saturday. Seating is limited for each
dinner and is on a first-come, first-serve basis. Cocktail attire
is requested for this event (jackets are required).
The Marketplace
Visit the Marketplace located in the South Room and take home
featured wines and craft beers at cost, plus 10%. Shipping is
available. Order forms are located in your packets or at the
Taste of the New South welcome desk. The Country Bookshop
will also be on hand so you may purchase books from our
guest chefs and authors.
Marketplace Hours
Friday Noon 6:30 p.m. Sunday Noon 6:30 p.m.
Saturday 10 a.m. 7 p.m. Monday 8 Noon
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Ryder Cup Lounge Tastings
The Gold and Silver winners of the wine competition will be featured
in the Ryder Cup Lounge. Our limited edition Pinehurst Pale Ale will
also be available on tap. Taste wines by the half glass or full glass
and pints of beer throughout the weekend.
Silent Auction
Silent Auction bidding will take place throughout the weekend in
the marketplace and close out Sunday night during the Culinary
Tour of Pinehurst event. The auction benefits the culinary program
at Pinecrest High School and the hospitality programs of Sandhills
Community College.
Golf and Spa
We encourage you to experience our famed golf courses and
award-winning Spa while you are here. For information, visit the
Resort Services desk in the Carolina lobby or call extension 58320
from any house phone to book a tee time or spa appointment.
Times will be limited during this busy holiday weekend and
advance reservations are recommended.
A Special Thank You
To our featured guests, chefs, authors, distributors and wine
vendors. We are so very grateful to those representing Mutual,
Empire and Tryon Distributing for their invaluable support this
weekend and throughout the year.
 schedule of events
Friday, September 4
Taste of the New South Welcome Reception
5 6:30 p.m. Cardinal Ballroom

Carolina Oyster Roast and Pig Pickin

7 10 p.m. Historic Pinehurst Fair Barn

Sinfully Southern Dessert Bar presented by

9:30 11:30 p.m. Cardinal Ballroom
The Carolina Hotel

Saturday, September 5
Sip n Stroll Historic Walking Tour
10:15 11:30 a.m. Village of Pinehurst (meet in the Ryder Cup Lounge)
Highland Brewing Company

Southern-Influenced, Old European-Style Brunch Demo

10:15 11:30 a.m. Ross and Tufts Rooms
Jake Wolf, Chef and Co-Owner, Capital Club 16

Keeping it in Between the Lines

10:15 11:30 a.m. Olmsted and Callaway Rooms
Cushing Donelan, Donelan Family Wines

Southern Tailgate Lunch presented by

11:30 a.m. 2 p.m. Carolina Hall and Terrace

The Creation of a Magnificent Meritage

Be Winemaker for the Day
2 3:15 p.m. Olmsted and Callaway Rooms
Luis Torres, Master of Ceremonies

5 6

Saturday, September 5
A Taste of Tupelo Honey Caf
2 3:15 p.m. Ross and Tufts Rooms
Brian Sonoskus, Chef/Author, Tupelo Honey Caf
The Growing and Evolving N.C. Beer Landscape
2 3:15 p.m. Oakley Room
Toby Arnheim, Highland Brewing and
Travis Quinn, Mother Earth Brewing
Wine and Brine, Oysters and Wine 101
4 5:15 p.m. Ross and Tufts Rooms
Dan Lewis, Chef/Oyster Educator
Sara Guterbock, Sommelier/Wine Educator
Real Food 101
4 5:15 p.m. North Room
Lisa Leake, Author, 100 Days of Real Food
The Micro-Distillery Movement
4 5:15 p.m. Oakley Room
Tyler Alford, Beverage Director, Tupelo Honey Caf
Wine Down Lounge
5:15 6:30 p.m. Cardinal Ballroom
Vintners Dinner presented by
7:30 10 p.m.
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schedule of events
Sunday, September 6
Farm to Fork Brunch
Noon 2 p.m. Carolina Dining Room
Altitude Matters
2 3:15 p.m. Olmsted and Callaway Rooms
Thomas Price, Master Sommelier/Brand Ambassador,
Stonestreet Winery
A Snout-to-Tail History of the Humble Pig
2 3:15 p.m. Ross and Tufts Rooms
Mark Essig, Historian/Author, The Lesser Beasts:
A Snout-to-Tail History of the Humble Pig
A Somm on Sake/Sake 101
2 3:15 p.m. Oakley Room
Sara Guterbock, International Sake Sommelier/Wine Educator
Swine and Wine Two Ways
3:45 5:15 p.m. Olmsted and Callaway Rooms
Steve Starke, Vintage Point
PlantPure Nation
3:45 6 p.m. Ross and Tufts Rooms
Kim Campbell, Author, PlantPure Nation and
Nelson Campbell, Filmmaker, PlantPure Nation
Brews at Thistle Dhu
3:45 5:15 p.m. Thistle Dhu Putting Course
Ethan Boylan, Lagunitas Brewing Company
Culinary Tour of Pinehurst
6:30 9:30 p.m. Cardinal Hall and Terrace
 Friday Events
september 4
Taste of The New South Welcome Reception
5 - 6:30 p.m. Cardinal Ballroom
Kick off the weekend by sampling more than two dozen wines, craft
beers and tasty Southern appetizers. Well also debut our Pinehurst
Pale Ale, which was created specially for this event by Asheville-based
Highland Brewing Company.
Carolina Oyster Roast and Pig Pickin
7 - 10 p.m. Historic Pinehurst Fair Barn
Dan Lewis, Chef/Oyster Educator,
Coastal Provisions
This is the Carolinas at their best, bursting with Southern delicacies
from the mountains to the coast. The sounds of live bluegrass music
from Fireside Collective will fill the rafters of the historic Fair Barn
while our culinary team pit cooks a whole pig and serves a variety
of raw and roasted oysters. Dan Lewis, oyster educator from Coastal
Provisions, will provide shucking and cooking tips.
Sinfully Southern Dessert Bar presented by
9:30 - 11:30 p.m. Cardinal Ballroom
Indulge your sweet tooth with an array of confectionary delights
prepared by the Pinehurst culinary team, complemented by craft
cocktails and specialty coffees.
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Saturday Events
september 5
Sip n Stroll Historic Walking Tour
10:15 - 11:30 a.m. Village of Pinehurst
Highland Brewing Company
Learn about the fascinating history of Pinehurst while sipping Beer
Marys and Mimosas. Well take you on a guided walking tour through
the Village of Pinehurst. Beginning at the Carolina Hotel, well wind
our way through the charming streets of the Village, stopping for
refreshments at The Holly Inn and ending with shopping at the
unique boutiques. (meet in the Ryder Cup Lounge)
Southern-Influenced, Old European-Style Brunch Demo
10:15 - 11:30 a.m. Ross and Tufts Rooms
Jake Wolf, Chef/Co-Owner, Capital Club 16
Chef Wolf, who will be joined by his wife Shannon, has strong ties to
the Sandhills having grown up in Southern Pines and once working
at Pinehurst Country Club. Wolf will use familiar, locally grown
ingredients to demonstrate his take on traditional dishes, which hell
cook using classic techniques. Learn how to create a simple, seasonal
brunch to enjoy with friends and family at home. Menu items will
include smoked paprika pimento cheese with local honey and fig
crostini, summer crisp potato pancake and field green salad. Family
friend Eamonn OMahoney will craft a Moore County Moonshine
brunch cocktail for the session.
Keeping it in Between the Lines
10:15 - 11:30 a.m. Olmsted and Callaway Rooms
Cushing Donelan, Donelan Family Wines
Donelan Family Wines strives to produce wines that are of place with
the philosophy being nothing added nor taken away. It might not be
as sexy to some or newsworthy to others but what matters most is
whats inside the bottle.
 Saturday Events
september 5
Southern Tailgate Lunch presented by
11:30 a.m. - 2 p.m. Carolina Hall and Terrace
Kick off the college football season with an authentic Southern
tailgate. Well have the games on so you can root for your favorite
teams while enjoying tailgate foods and an assortment of craft
beers. You can also try your hand at traditional tailgate games
such as cornhole, ladder ball and the like.
The Creation of a Magnificent Meritage
Be Winemaker for the Day
2 - 3:15 p.m. Olmsted and Callaway Rooms
Luis Torres, Master of Ceremonies
Be a Napa Valley Franciscan Estate Winemaker for the day. During
this interactive workshop, Luis Torres will guide you as you build
your own wine from the five classic Bordeaux grapes. You will gain
hands-on experience using your own single barrel, single vintage,
single estate and single varietal wines. These rare wines are brought
in especially for the festival. Very few people in the United States
and, indeed, the world, have had the opportunity to partake in such
an exclusive event.
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Saturday Events
september 5
A Taste of Tupelo Honey Caf
2 - 3:15 p.m. Ross and Tufts Rooms
Brian Sonoskus, Chef/Author, Tupelo Honey Caf
Chef Sonoskus brings almost three decades of chef and kitchen
experience to the unique Southern creations of Tupelo Honey
Caf. In addition to his 10 years of chef experience at Tupelo
Honey, Sonoskus also farms, which helps him select the best
ingredients to go along with the restaurants farm to fork
philosophy. He will prepare and share Cornucopia Salad from his
second cookbook, Tupelo Honey Caf: New Southern Flavors from
the Blue Ridge Mountains.
The Growing and Evolving N.C. Beer Landscape
2 - 3:15 p.m. Oakley Room
Toby Arnheim, Highland Brewing and
Travis Quinn, Mother Earth Brewing
A talk about the ever-changing landscape of craft beer in North
Carolina: where it came from, where it is now and where its heading.
How do the openings of so many new breweries affect the breweries
who are already here? How do they affect overall beer production
and beer quality in the state? What does it say that many major
national craft breweries are planning second sites in North Carolina?
Answers to these questions and more.
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 Saturday Events Saturday Events
september 5 september 5

Wine and Brine, Oysters and Wine 101 The Micro-Distillery Movement
4 - 5:15 p.m. Ross and Tufts Rooms 4 - 5:15 p.m. Oakley Room
Dan Lewis, Chef/Oyster Educator and Tyler Alford, Beverage Director, Tupelo Honey Caf
Sara Guterbock, Sommelier/Wine Educator Tupelo Honey Cafes Tyler Alford will explore the Souths growing
This tasty session will teach you everything you need to know about micro-distillery movement and explain why the restaurant is moving
selecting, preparing and pairing some of the finest, most delicious toward exclusively using these products in their craft cocktail program.
oysters in the world. His session will focus on North Carolinas TOPO Organic Spirits,
Southern Artisan Spirits and Muddy River Distillery with side-by-side
Real Food 101 tastings. Tyler will also create a delectable drink for participants and
4 - 5:15 p.m. North Room they will be able to take home his recipe for a Tarheel Gin Fizz.
Lisa Leake, Author, 100 Days of Real Food
Learn how to eat healthy without committing to a diet. Lisa will
explain how her familys decision to avoid processed and refined
foods changed their lives. The author of the popular 100 Days
of Real Food blog will share the food rules her family follows
and explain how their overall health has improved. Shell guide
attendees on how to realistically start their own transition to a
real food lifestyle and will give a primer on reading ingredient
labels to decipher what is really in the foods we consume. The
Pinehurst Culinary team will provide tastes from her cookbook.

Wine Down Lounge

5:15 - 6:30 p.m. Cardinal Ballroom
This is your opportunity to sample any of the fine wines and craft
beers you havent had a chance to taste yet while learning more
about each of them from the experts. Small bites from the Pinehurst
culinary team will also be provided.

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 vintner s Dinner september 5
menu
30 Years of Biltmore, a Celebration Dinner
Bernard DeLille, Winemaker

presented by first
The wine is the focal point of these intimate dinners. Each of the five Seared Day Boat Scallop,
courses will be expertly paired to complement the flavor profiles of the Cauliflower, Heirloom Tomato & Corn Relish,
wine. Guests may select from one of the following separate dinners: Chorizo Emulsion, Crispy Petite Greens
Biltmore Reserve Chardonnay
30 Years of Biltmore, a Celebration Dinner (menu on page 16)
7:30 - 10 p.m. Oakley Room
Bernard DeLille, Winemaker, Biltmore Wine Second
Caramelized Vidalia Onion Custard
In celebration of 30 years of winemaking, Bernard will take us on an
exploration of Biltmores rich past and their vision for the future. with Loblolly Smoked Heritage Farms Pork Belly
and Anise Encrusted Boxarr Robiola Cheese,
An Evening with Stonestreet Winery (menu on page 17)
Tender Mache tossed in a Lemon Poppy Seed Vinaigrette,
7:30 - 10 p.m. Callaway Room
Housemade Pine Nut Cracker, Bacon Jam,
Thomas Price, Master Sommelier/Brand Ambassador,
Stonestreet Winery Garden Beet Crma & Crispy Beet Tops
Vanderbilt Reserve Dry Creek Cabernet Sauvignon
Thomas will lead you through a selection of specially selected
wines, exploring the Alexander Mountain Estate and its diverse
high elevation terroirs. Intermezzo
Carrot Ginger Gelato, Micro Basil and Mint Intermezzo
The Ultimate Collaboration Dinner (menu on page 18)
7:30 - 10 p.m. Olmsted Room main
Christina Clark, Cushing Donelan, Jeff Papa and Jason Lede Asheville Bison Black and White, Olive and Chick Pea Mash,
Four premier wineries: Shelton Vineyards, Donelan Family Wines, Port and Fig BBQ Sauce, Stuffed Piquillo, Crispy Foie Gras
Rombauer Vineyards and Lede Family Wines come together to Fingerlings, Chanerelles, Kale and Summer Ratatouille
showcase their most popular varietals.
Antler Hill Syrah

finale
Pliable Ganache Ribbon, Strawberry Crmeux,
Liquid Shortbread and Crystalized Basil
Bilmore Reserve Blanc de Blanc Brut

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 menu
An Evening with Stonestreet Winery
Thomas Price, Master Sommelier
first
Seared Day Boat Scallop,
Celery Root, Corn, Radish, Preserved Lemon Cream,
Truffle Potato
Stonestreet Aurora Point Sauvignon Blanc
Second
Caramelized Vidalia Onion Custard
with Pine Cone Smoked Heritage Farms Pork Belly
and Fennel Encrusted Boxcarr Robiola Cheese, Mache Spiked
with Lemon Poppy Seed, Crisp Pine Nut Cracker, Bacon Jam,
Red Beet Cream and Beet Tops
Stonestreet Upper Barn Chardonnay
Intermezzo
Carrot Ginger Gelato, Micro Basil and Mint Intermezzo
main
Snake River Farm Kobe Beef Black and White,
Petite Kale, Crispy Foie Gras Fingerlings, Chanterelles,
Port Roasted Fig and Summer Ratatouille
Stonestreet Rockfall Cabernet Sauvignon
finale
Ganache Ribbon, Salted Caramel Mousse, Toasted Milk Cream
and a Tart Plum Compote
Stonestreet Legacy Red
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menu
The Ultimate Collaboration Dinner
Lede Family Wines, Shelton Vineyards,
Rombauer Vineyards and Donelan Family Wines
first
Seared Day Boat Scallop,
Root Vegetable Soubise, Asian Pear,
Crme Fraiche, Pommes Frites
Cliff Lede Sauvignon Blanc
Second
Caramelized Vidalia Onion Custard
with Pine Smoked Heritage Farms Pork Belly and
Anise Coated Boxcarr Robiola Cheese, Lemon Poppy
Drizzled Mache, Pine Nut Cracker Bacon Marmalade,
Red Beet Crma and Crunchy Beet Tops
Shelton Vineyards Family Reserve Chardonnay
Intermezzo
Carrot Ginger Gelato, Micro Basil and Mint Intermezzo
main
Snake River Farm Kobe Beef Black and White,
Petite Kale, Crispy Foie Gras Fingerlings, Chanterelles,
Summer Ratatouille and Port Roasted Fig
Rombauer Napa Cabernet
finale
Ganache Ribbon, Salted Caramel Mousse, Toasted Milk Cream
and a Tart Plum Compote
Donelan Cuve Christine Syrah
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 Sunday Events Sunday Events
september 6 september 6

Farm to Fork Brunch Swine & Wine Two Ways

Noon - 2 p.m. Carolina Dining Room 3:45 - 5:15 p.m. Olmsted and Callaway Rooms
Enjoy a Champagne toast alongside Pinehursts culinary team as they Steve Starke, Vintage Point
prepare and serve tasty Southern breakfast and lunch specialties This sweet and savory demonstration will show how wine enhances
sourced from farmers within a 50-mile radius. this popular Southern dish by tasting wine with vinegar-based and
mustard-based barbecue. Steve will also show how salt and acid play
Altitude Matters an important role in food and wine.
2 - 3:15 p.m. Olmsted and Callaway Rooms
Thomas Price, Master Sommelier/Brand Ambassador,
Stonestreet Winery
Thomas will explore how soil types, terroir and weather contribute
to various flavors amongst different Cabernets and mountain
Chardonnays from all different elevations and vineyard blocks
of Stonestreet.

Snout-to-Tail History of the Humble Pig

2 - 3:15 p.m. Ross and Tufts Rooms
Mark Essig, Historian/Author, The Lesser Beasts:
A Snout-to-Tail History of the Humble Pig
Essig will explore the humble pig with a snout-to-tail history. The
author and resident of Asheville, N.C. will read from his book, talk
about his findings and take questions from the audience. Essigs
book will be available for sale and signing. Delectable charcuterie
samples will also be provided.
A Somm on Sake/Sake 101
2 - 3:15 p.m. Oakley Room
Sara Guterbock, International Sake Sommelier/Wine Educator
This is the ultimate introduction to Sake. Taste eight different sakes
while learning more about the fastest growing beverage category in
the United States.
PlantPure Nation
3:45 - 6 p.m. Ross and Tufts Rooms
Kim Campbell, Author, PlantPure Nation and
Nelson Campbell, Filmmaker, PlantPure Nation
Nelson Campbell will screen his sensational feature documentary film
PlantPure Nation, which presents a powerful, science-based approach
to nutrition, promoting health benefits of a whole food, plant-based diet.
His wife and author, Kim Campbell, will share mouth-watering recipes
from the accompanying cookbook that helped kick-start the revolution.
The Pinehurst culinary team will provide delectable tastes from the
cookbook, which will also be available for sale and signing.

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 Sunday Events
september 6
Brews at Thistle Dhu
3:45 - 5:15 p.m. Thistle Dhu Putting Course
Ethan Boylan, Lagunitas Brewing Company
Learn the creative backstory of Lagunitas Brewing Company while
participating in a fun competition on our 18-hole putting course,
Thistle Dhu, and sipping on a variety of beers from one of the
top selling craft breweries in the United States.
Culinary Tour of Pinehurst
6:30 - 9:30 p.m. Carolina Hall and Terrace
With their vast and varied backgrounds, the Pinehurst culinary
team brings their French, Asian, Caribbean and Middle Eastern
heritage to the foods they prepare for our guests in their
restaurants. This is your opportunity to taste how they incorporate
them into the menu. Enjoy the sounds of Americana band L Shape
Lot while you dine. A silent auction will benefit Pinecrest High
Schools culinary program and the hospitality programs of
Sandhills Community College.
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chefs and talent
Meet the wine and beer experts, award-winning authors and Southern
chefs who will share their talents and expertise in a variety of
interactive events throughout the weekend. The South isnt just a
region to these experts, its home!
Tyler Alford
Beverage Director, Tupelo Honey Caf
Tyler is the chief mixologist and all-around bar
guy who brings his in-depth knowledge about
beer, wine and spirits to the forefront at Tupelo
Honey Caf. With a complete commitment to
scratch-made drinks, Tylers Southern cocktails are colorful, flavorful
and delicious each with their own story to tell.
Toby Arnheim
Highland Brewing Company
Toby Arnheim is the North Carolina Market
Manager for Ashevilles Highland Brewing Company.
His love for beer started after he brewed his first
batch of homebrew in college, and he has witnessed
firsthand the N.C. craft beer industry grow from its humble beginnings
to leader in the Southern craft beer movement.
Ethan Boylan
Lagunitas Brewing Company
Ethan is a native of the Bronx, NY who began
working in the craft beer industry in 1991. After
taking a little time off to attend college and work
on Wall Street, he returned to his passion in 2004.
Most recently, Ethan has helped foster the growth of the Lagunitas
Brewing Company in the Southeast.
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 Kim Campbell
Author, PlantPure Nation
From a creative team that includes the producer
and writer of Forks Over Knives, the documentary
film PlantPure Nation captures the inspiring story
of plant-based nutritions impact on a small town in
the rural South and the effort to bring about historic political change.
As the films official companion cookbook, The PlantPure Nation
Cookbook brings this powerful, science-based approach to nutrition
from the big screen to your kitchen with some of the same
mouth-watering recipes that kick-started the revolution, promoting
the health benefits of a whole food, plant-based diet.
Nelson Campbell
Filmmaker, PlantPure Nation
Nelson Campbell is the Executive Producer,
Director and Co-Writer of PlantPure Nation,
a film that examines the political and economic
factors that suppress information on the benefits
of plant-based nutrition, while making the connections of this idea
to larger issues such as medical practice, farming and food deserts.
Christina Clark
Shelton Vineyards
Christina has more than 13 years of experience
in the wine industry. She manages and directs
the sales and brand education initiatives of
Shelton Vineyards by working with distributors,
restaurants and retail accounts across a multi-state territory.
Christina, a level two sommelier, has been able to couple her passion
for wine with her thirst for knowledge as she is in the process of
achieving higher level sommelier certifications through the Court
of Master Sommeliers.
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Bernard DeLille
Winemaker, Biltmore Wine
A native of France, Bernard joined the Biltmore
Wine Company as assistant winemaker in 1986,
rising to the position of winemaster in 1991.
Bernard is especially a fan of sparkling wines
and enjoys crafting them according to the traditional methode
champenoise. According to Bernard, sparkling wines arent just
for celebrations they are surprisingly food-friendly as well. His
background includes a masters degree in biochemistry and certificates
in microbiology and enology from the Faculty of Science in Lyon,
France. Prior to Biltmore, Bernard was a winemaker in the Pyrenees
Atlantiques region.
Cushing Donelan
Donelan Family Wines
Cushing brings diverse experience in brand
development and entertainment production to
his role at Donelan Family Wines. Never one to sit
on the sidelines, Cushing saw the opportunity to
enhance the brands evolution and create new partnerships, and was
eager to dig his hands into the family business.
Mark Essig
Historian/Author, The Lesser Beasts:
A Snout-to-Tail History of the Humble Pig
Mark, a historian and writer, is the author of Lesser
Beasts: A Snout-to-Tail History of the Humble Pig.
He is also the author of Edison and the Electric
Chair, which was named one of the 20 best science books of 2003 by
Discover Magazine. He has written op-eds and book reviews for the
New York Times, Los Angeles Times and San Francisco Chronicle, and
has worked at the LA Times community news division, the Long Beach
Press-Telegram and the Asheville Citizen-Times.
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 Sara Guterbock
International Sake Sommelier/Wine Educator
Sara is a certified sommelier through the Court
of Master Sommeliers, a certified specialist of
wine through the Society of Wine Educators.
She received her diploma in wine and spirits
through the Wine and Spirits Education Trust in London, England.
Lisa Leake
Author, 100 Days of Real Food
Lisa Leake is a wife, mother, foodie, blogger and
author of the No. 1 New York Times Best Seller,
100 Days of Real Food. She began chronicling
her familys journey at 100DaysofRealFood.com
when, in 2010, they decided to start seeking out the real food in our
processed food world. What started as a simple pledge has turned
into a valuable and practical resource thats now read by millions
around the globe. Lisa has appeared on Dr. Oz, Good Morning
America and CNN.
Jason Lede
Lede Family Wines
Jason handles sales for Lede Family Wines in the
U.S. and Canada and represents the winery at a
multitude of trade and consumer wine events.
The son of proprietor Cliff Lede, Jason knows
the Lede Family Wines portfolio intimately. Jason has a bachelors
degree from the University of San Francisco and a masters from the
University of Alberta. He is a member of the International Sommelier
Guild and holds a level two certification.
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Dan Lewis
Chef/Oyster Educator, Coastal Provisions
Chef Daniel Lewis graduated from the Culinary
Institute of America in 1986 and began working
at hotels and resorts in Montauk, NY and Atlanta
before finding himself in the Washington, DC area
with Sutton Place Gourmet. He eventually led the culinary program
for the company as well as their acquisition of Hay Day Markets in
Connecticut and Balduccis in New York City. In 2006, Dan partnered
with Chef Scott Foster to open Coastal Provisions Market in North
Carolinas Outer Banks. What began as a gourmet market and
catering business has since evolved into three restaurant locations.
Dan recently became a certified sommelier and hand selects all of
the wines for the restaurants.
Jeff Papa
Rombauer Vineyards
Jeff is an experienced wine educator who has
been in the business for nearly three decades.
Since 2009, he has proudly represented Rombauer
Vineyards in promoting their philosophy of wine
and food, The Joy of Wine. The Rombauer familys philosophy goes
back to Koerner Rombauers ancestors from the wine-growing region
of Rheingau, Germany, where wine is considered an essential
complement to a meal. Jeff is skilled at providing an insightful
and entertaining analysis of the Rombauer wines and why they
are paired with specific foods.
Thomas Price
Master Sommelier/Brand Ambassador,
Stonestreet Winery
Thomas Price has been in the hospitality industry
for his entire adult life and obtained his Master
Sommelier certification in May 2012. He is dedicated
to sharing his passion for wine with his guests, friends and loved ones,
one bottle at a time.
26

Travis Quinn
Mother Earth Brewing
Travis Quinn is the director of sales for Mother
Earth Brewing, a LEED Certified green brewery
in Kinston. Travis came to Mother Earth just after
the brewerys opening in 2009 and has worked
in several capacities since then, starting out on the production and
bottling line and moving to local sales and delivery. He also served
as tap room manager and state sales representative before taking
on his current role as Director of Sales.
Brian Sonoskus
Chef/Author, Tupelo Honey Caf
Chef Sonoskus brings almost three decades of
experience to the unique Southern creations of
Tupelo Honey Caf. In addition to his 10 years of
chef experience at Tupelo Honey, Sonoskus also
farms, which helps him select the best ingredients to go along with
the restaurants farm to fork philosophy.
Luis Torres
Master of Ceremonies
South American-born, Chicago-raised, Luis Torres
lends his extensive background in wine supply,
distribution and on-premise roles to his education
model. He studied food science and technology
before spending 15 years in the restaurant
industry. His experience includes an apprenticeship at Charlie
Trotters with Master Sommelier Larry Stone, studies with the Court
of Master Sommeliers, The Wine and Spirits Education Trust and
management and wine buying responsibilities for all of Hiltons
Chicago star properties. His commitment to his students is
evidenced through a highly interactive and comprehensive
teaching style.
Jake Wolf
Chef/Co-Owner, Capitol Club 16
Jake grew up in nearby Southern Pines and once
worked at the Pinehurst Country Club. His culinary
career took him to Germany, Atlanta, Telluride,
Boston and New York before he returned to North
Carolina to open Capitol Club 16 in Raleigh with his wife, Shannon.

Steve Starke
Vintage Point
Steve has spent more than 30 years in the
wine business, working for both small and large
corporate wineries, selling wine in all 50 states
and Canada. Teaching and educating are his
forte. He loves to talk about food and wine pairings, believing that
wine enhances the food experience. His simple philosophy is to
have fun exploring wine.

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 pinehurst chefs
Thierry Debailleul
Executive Chef, Pinehurst Resort and Country Club
Thierry Debailleul has more than 20 years of
culinary experience. A native of France, Debailleul
is a graduate of the Ecole Jean Ferrandi in Paris,
where he began his journey into the art of
classical and modern French cooking. Debailleuls culinary career
includes extensive experience in high volume kitchens and
successfully combining regional influences such as Caribbean,
Cajun, Creole, Pacific-Rim, Asian and Southern with his masterful
French cuisine. His work has spanned the globe in several
Michelin-ranked and Mobil-rated restaurants and hotels.
Shawn Aoki
Chef de Cuisine, Carolina Hotel
Shawn Aoki brought more than a decade
of culinary experience to Pinehurst when he
joined the Carolina Hotel as the chef de cuisine
in 2014. Aoki began his culinary career in
northern California where he worked at Jon Ash & Co in Santa Rosa.
Aoki later attended the California Culinary Academy in San Francisco
and began working at San Franciscos Palace Hotel under the
guidance of Executive Chef Jesse Llapitan. Before coming to
Pinehurst, Aoki worked as the chef de cuisine at Westin Mission
Hills Golf Resort and Spa in Rancho Mirage, California where he
oversaw all leisure venues.
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Farid Ahmed
Chef, Pinehurst No. 9
A native of France, Farid Ahmed has more than
15 years of experience in the hospitality industry.
He was trained in classical French cuisine at
Le Cordon Bleu in Atlanta, but focuses on a wide
variety of ethnic fare, tapping into his Pakistani heritage. Ahmed
places a strong emphasis on quality and taste using the freshest
ingredients available. He worked at the Carolina Dining Room before
being promoted to sous chef of the Holly Inn, where he led the
culinary teams of the Four-Diamond 1895 Grille and The Tavern.
He is currently the head chef at Pinehurst No. 9.
Justin Bailey
Chef, Pinehurst No. 7
Born and raised in Athens, Pennsylvania, Chef
Justin Bailey spent his childhood cooking with his
grandmother who inspired him to pursue a career
in the culinary arts. Bailey graduated from the
Pennsylvania Institute of Culinary Arts and began working at
Pinehurst in 2002. After a successful tenure at The Shores Resort
and Spa, Daytona Beach, Floridas only 4-Diamond hotel, Bailey
returned to Pinehurst in 2012 to serve as sous chef of the Carolina
Dining Room.
Adam Hinderliter
Sous Chef, Carolina Dining Room
Since graduating from the Indiana University
of Pennsylvanias culinary arts program, Adam
Hinderliter has spent his culinary career at
Pinehurst. He worked at the Four-Star 1895 Grille
before being promoted to chef of the Centennial Dining Room at
Pinehurst No. 8. He currently serves as sous chef for the Carolina
Dining Room and Carolina banquet department.
30
 Lauren Holderfield
Sous Chef, Carolina Dining Room
Lauren Holderfield was first introduced to the
culinary field at the age of 15 while working at
Vitos Ristorante. She served as a prep cook at
Pinehurst while working on a culinary degree
from Sandhills Community College. Holderfield has spent her
culinary career at Pinehurst working in a variety of settings,
including fine dining and high volume catering. She served as a
lead line cook before being promoted to sous chef. Holderfield
currently oversees evening operations at the Ryder Cup Lounge.
Glen R. Benskin
Chef De Cuisine, Holly Inn
Glen Benskin has more than 15 years of culinary
experience. His journey began on the island of
Barbados, with the Almond Beach Resorts, where
he spent a decade training and developing under
the tutelage of classically trained French chefs. Benskins time at the
Daufuskie Resort and Spa in Hilton Head, South Carolina and The
Mansion on Forsyth Park in Savannah, Georgia taught him to artfully
blend his Caribbean heritage with modern American cuisine.
Shelly Taylor
Pastry Chef, Pinehurst Resort and Country Club
A graduate of Le Cordon Bleu Scottsdale Culinary
Institute, Shelly Taylor brings a wealth of
knowledge and experience to Pinehursts pastry
kitchen. Before moving to the Sandhills, Taylor
worked at Pebble Beach Resort under Executive Pastry Chef John
Hui. During her tenure at Pebble Beach, she participated in the
resorts Food & Wine Festival as well the Concours dElegance.
Morgan Wesley
Chef Garde Manager
Morgan Wesley enrolled in Le Cordon Bleus
Cooking and Hospitality Institute of Chicago after
a stint in the eye care industry developing new
contact lens designs. The move to pursue his
passion led him to work in a number of luxury hotels and restaurants
including Chicagos Hotel Burnham and Peninsula Hotel. Before
coming to Pinehurst, he served as the Chef Garde Manager at Eagle
Ridge Resort & Spa and the Chicago Yacht Club.

Matt Schaffer
Banquet Sous Chef,
Pinehurst Resort and Country Club
Matt Schaffers cooking career began after
school at the age 15 when he worked in an open
kitchen featuring scratch-made Italian Cuisine
and wood fired pizzas. He later graduated from Indiana University
of Pennsylvanias Academy of Culinary and started working at
Pinehurst. Schaffer has held a number of positions at Pinehurst,
including sous chef at Fairwoods on 7 and the Pinehurst Country
Club, where he worked for two years before transferring to his
current position as banquet sous chef.

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 notes THE ROAD IS
YOUR OYSTER

Acura is proud to be a supporting sponsor

of the Taste of the New South and the
preferred vehicle of the Pinehurst Resort.

TLX V-6 SH-AWD shown. 2015 Acura. Acura, TLX, Super Handling All-Wheel Drive
33 (SH-AWD), and the stylized A logo are trademarks of Honda Motor Co., Ltd.
 2015 Pinehurst, LLC

Village of Pinehurst, North Carolina 844.378.2536