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ROB MCDANIEL OF SPRINGHOUSE

With Maisons Marques & Domaines Wine Importer Donald Hackett as the Evening Wine Host
Sunday, September 30, 2018  |  With Violinist Lindy Womack
 
James Beard Foundation five-time semifinalist for Best Chef South, Rob McDaniel joins Half-Mile Farm for an evening of food, violin music, wines and merry making. Chef McDaniels' impressive career includes training under such celebrated chefs as Johnny Earles of Criolla's in Grayton Beach, Florida and Chris Hastings of Hot & Hot Fish Club in Birmingham. His time in these kitchens helped hone a passion for Southern foods, foraging, and sustainability that began while studying at the New England Culinary Institute in Montpelier, Vermont. His restaurant, SpringHouse, in Russell Crossroads, Alabama, was named one of Southern Living's 100 Best Restaurants in the South in 2014 and has been featured in Good Grit Magazine, The Local Palate and on The Cooking Channel among others.
 
Chef McDaniel aims to keep the food simple and honest. Whether it is called "contemporary American," "progressive Southern," or "Southern vernacular," the dishes make the most of the region. Up-and-coming local purveyors provide staples like fresh farm eggs, spinach, and arugula. Daily menus feature meat and produce of the place, and of the time-literally a snapshot of a day in a season. Dishes often give a nod toward Southern classics while executed with modern techniques and interpretations. Sample dishes from the spring menu at SpringHouse include Crab Roe and Morel Mushroom Pasta, Gulf Shrimp with Chorizo Broth, and Cornmeal Crusted Soft Shell Crab.
Watch Chef Dinner Video at Half-Mile Farm.
 
COST AND DETAILS








 

Tickets for the inclusive evening are $135 per person, plus tax and gratuity.
Call 828-787-2635 or 828-787-2620 to reserve your seats.
Check overnight lodging availability (not included in ticket price).
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View other dinners in the "Chefs in the House" series at Half-Mile Farm

 
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