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Herons to host stellar chefs for five-course meal

This sounds like an incredible meal: Five courses made by chefs Scott Crawford and Daniel Benjamin, both of Herons at The Umstead Hotel, Ashley Christensen of Poole's Diner in Raleigh, Jim Anile of Revolution in Durham and Vivian Howard of Chef & The Farmer in Kinston. The meal will be 7 p.m. May 17.

The cost is $110. Seating is limited. Call 447-4200. 

Proceeds benefit the Lucy Daniels Center in Cary. 

Dean McCord, aka Varmint Bites who volunteers for the Lucy Daniels Center and I suspect helped arrange the dinner, has a post about the event HERE.

Western Wake Farmers' Market fundraiser event

Enjoy a nice meal and help out the Western Wake Farmers' Market by going to a fundraiser event on May 21 at The Umstead Hotel & Spa

Herons executive chef Scott Crawford will be serving up food for the fundraiser. (Crawford just earned Herons a five-star review from N&O restaurant critic Greg Cox.) The event includes drinks, appetizers, a carving station, specialty cheeses and breads, seafood and an assortment of desserts and seasonal fruit. 

There also will be live music and a silent auction. The event is 6-8 p.m. Friday, May 21. 

Tickets cost $60 a person. To purchase a ticket, go HERE.

Greg's first Five-Star review: Herons

Greg Cox gave Herons, the restaurant at the Umstead Hotel and Spa, five stars. This is the first five star review since he moved to a five-star system. Read it HERE.

Herons' new bar menu now being served

Chef Scott Crawford has unveiled a new bar menu at Herons, the restaurant inside The Umstead Hotel & Spa in Cary.

The menu includes a version of the pork belly sandwich that I loved when I ate there a couple months ago: pork belly sandwich, smoked cheddar and sweet potato fries for $11. 

Other items that caught my eye: a Maine lobster pizza, pancetta, Manchego cheese, leeks and tarragon and a truffled crab salad on a toasted croissant and vegetable chips, both for $16.

This is a lower-cost option if you want to check out Herons but don't want to splurge for dinner in the formal dining room.

The Lost Art of Lost Cuts: rabbit and sheep

The Umstead Hotel & Spa is hosting an intersting cooking clinic on Nov. 13: "The Lost Art of Lost Cuts." 

Chefs Scott Crawford of the Umstead's restaurant, Herons, and Bret Jennings of Elaine's on Franklin will be teaching consumers how to use underutilized cuts of several rare breed rabbits and Hog Island sheep.

The event is sponsored by the American Livestock Breeds Conservancy

The 9 a.m. clinic is followed by a three-course lunch at Herons. The cost is $125 per person. To register, call 542-5704.

Herons chef offering samples at Western Wake Farmers Market

Tags: Mouthful | Herons

Chef Scott Crawford, who runs Herons, the restaurant at the Umstead Hotel & Spa in Cary, will be serving up samples of butternut squash soup with malt and coconut at tomorrow's Western Wake Farmers' Market. That's Saturday, Oct. 17.

If you don't know about Crawford, he earned five stars at The Georgian Room, a fine-dining restaurant at Sea Island Resorts. He came to Herons earlier this year.

Also Cary Mayor Harodl Weinbrecht will be touring the market between 9 a.m.-9:30 a.m. Plus there will be live music and face painting. 

The market is open from 8 a.m. to noon at Morrisville Carpenter Road at Carpenter Village. It features more than 30 local farmers and artisans.

Pork Belly Alert!

Tags: Mouthful | Herons

I went to lunch at Herons, the restaurant at The Umstead Hotel and Spa in Cary. Of course, I had to order the grilled pork belly sandwich with lettuce, yellow tomatoes, smoked cheddar cheese and pickled okra on a La Farm Bakery ciabatta roll. It's a delightfully modern BLT, and the pickled okra is a perfect foil for the fatty pork belly.

Just an update on whose in the Herons kitchen cooking lunch: Jay Beaver, the former chef at Frazier's. He was recently selling specialty foods but decided to put on his chef's jacket again. 

To see the full lunch menu, go here.

Just a reminder, they have a three-course seasonal market menu for $20. That's one heck of a deal. 

New chef at Durham's Six Plates

Phil McLaughlin will be the new chef at Durham's Six Plates Wine Bar. McLaughlin comes from Herons, the restaurant at The Umstead Hotel and Spa in Cary. He worked closely with Bret Jennings as a sous chef at Elaine's on Franklin for six years. He  did previous stints in the kitchens at Il Palio and Squid's.

Ted Domville, the prior chef at Six Plates, is moving over to Local Yogurt in which he has an ownership stake.

Six Plates owner Matthew Beason says McLaughlin officially starts after Labor Day but the menu will likely not transition to his own creation until mid- to late September.  

Umstead to host chefs from across Southeast

Tags: Mouthful | Herons

Herons' new executive chef Scott Crawford is hosting a dinner featuring chefs he has worked with from all over the Southeast. Herons is the restaurant at The Umstead Hotel and Spa in Cary.

Dinner on the Porch this Saturday at Elodie Farms

Are you a fan of the farm-to-fork movement? Then you might want to head up to Rougement this Saturday, where the distance between farm and fork will be measured not in miles but in feet at this month's Dinner on the Porch at Elodie Farms . Scott Crawford, executive chef at Herons , will showcase the farm's goats, cheese and other local produce in a four course prix fixe meal for $65 per person.

You can find more information and book reservations here .

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