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BILL SMITH & JUSTIN BURDETT OF CROOK'S CORNER, CHAPEL HILL, NC

Saturday, March 28 | Live Music

6:30 pm Cocktails | 7:15 pm Dinner

Join us for an eventful evening at Half-Mile Farm as award-winning chefs Bill Smith and Justin Burdett cook up delicious cuisine for a night full of flavor and fun! Stay at Half-Mile Farm for an exciting and complimentary Hosted Weekend with chefs Smith and Burdett as they host special events all weekend including social hours with live music and hors d'oeuvres, exclusive chef made breakfast and more!  

Bill Smith, a two-time finalist for the James Beard Foundation Best Chef Southeast (2009,2010) was an executive chef at Crook's Corner since 1993 and is well known for his heirloom recipes and exceptional food writing, with two best-selling cookbooks under his belt and a third on the way. Crook's Corner was also awarded the James Beard Foundation's 2011 America's Classic Award. Smith is a long-standing board member of the Southern Foodways Alliance and was recognized by Chefs Collaborative as a Southeastern finalist for his dedication to incorporating local foods on his menus and in 2014, Crook's Corner and Smith were the subject of the keynote address for the Southern Foodways Alliance's annual fall symposium and his commentary on Mexican immigration has been featured on CNN's Eatocracy, SFA's Cornbread Nation, and in Garden & Gun.  

Justin Burdett joined the team at Crook's Corner in 2018 to work alongside executive chef Bill Smith, who passed the executive chef torch to Burdett upon his retirement. After years of working in corporate kitchens, Burdett worked alongside Hugh Acheson and after returning to North Carolina he took the executive chef position at Ruka's Table in Highlands, North Carolina in 2012, where he received national attention for his modern work with local ingredients and flavor profiles. Among his many accolades, Burdett received a Carolina Rising Star award from StarChefs in 2013, was named by Food & Wine magazine as one of the top ten chefs in the Southeast in 2013 and 2014 and was highlighted in 2014 as one of Plate's Top 30 Chefs to Watch. In December 2015, Burdett opened Local Provisions in downtown Asheville, North Carolina. Local Provisions was recognized by Eater as one of the 21 Best New Restaurants in America and was included on Southern Living's list of The Best New Restaurants in the South. 
 

COST AND DETAILS

$155 per person, plus tax and gratuity.
Call 828-787-2635 or 828-787-2916 to reserve your spot now.
Check lodging availability (not included in ticket price).
#ChefsInTheHouse #HalfMileFarm

View other dinners in the "Chefs in the House" Series at Half-Mile Farm
 
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