Hosted by the Cape Fear Craft Beer Alliance - The Cape Fear Craft and Cuisine Festival will be held in Airlie Gardens along the banks of Bradley Creek. The event will be featuring 25+ local chefs with their best cuisine paired with 25+ NC breweries and their best offering, showcasing the capabilities of food and beer together. Executive Chef Jake Carey, Flying Machine owner David Sweigart, and Head Brewer Carl Cross will be collaborating at this year’s event and will be on site to talk about their pairing.

Join us at PinPoint Restaurant for a family style supper benefiting the Cape Fear Literacy Council! Chef Dean is customizing a special meal for a wonderful cause. Cocktail hour and raffle start at 5:00PM, followed by dinner at 5:30PM. A second seating will start at 7:00PM, and will not include a cocktail hour. Tickets are $33 and include tax and gratuity. Please call the restaurant to make a reservation. 910.769.2972.

Sunday Supper Menu....
Sliced Tomatoes with tomato fondue, herbs, fried bread, and herby pesto

Braised Humble Roots Chicken Thighs with schmaltzy vegetables, mushrooms, and shaved cucumber fennel slaw

Red Beard Farm Potato Puree with chives and sour cream

Fried Peach Hand Pies with ginger cream and macerated blackberries

We look forward to celebrating with you and yours!

Welcoming Steven Satterfield of Miller Union in Atlanta to Wilmington, NC

Steven Satterfield
Co-Owner and Executive Chef of Miller Union
Author, "Root to Leaf, A Southern Chef Cooks Through the Seasons"

 Steven Satterfield is the executive chef and co-owner of Miller Union, an award-winning, seasonally-driven restaurant located in Atlanta's Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine and Esquire. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. In 2017, after four previous nominations, Satterfield was named "Best Chef: Southeast" by the James Beard Foundation. Satterfield's dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does.

Purchase Tickets at: pinpointrestaurant.com/tickets

5-course Dinner with wine pairings and Book signing

We will be cooking out of Jamie Dement's new cookbook,
The Farmhouse Chef: Recipes and Stories from My Carolina Farm

Jamie will be here for a meet and greet and her cookbook will be available for purchase.

Purchase tickets here:https://pinpointfarmhousechef.brownpapertickets.com
 

Sunday Supper and Book Dinner
December 3rd
Meet and Greet at 5:00 pm
Dinner at 5:30 pm
$50* food
$25* Three Wines and cocktail with dessert

 *Tax and Gratuity included

Starters
Cabbage, lentil, and sausage wraps
Crispy fried oysters with shed sauce and lemon in bibb lettuce
 
Soup...
Potato and Crab chowder
 
Salad...
Roasted Brussels with butternut squash, duck cracklins and pomegranate vinaigrette
 
Mains...Family Style
Benne Seed Seared Bok Choy with creamed Copes corn, and meyer lemon brown butter
 
Crispy Duck thighs with purple cabbage kraut, apple, and pumpkin butter
 
Dessert... 
Buttermilk Pie with buckwheat crust, persimmon and candied citrus with Apple Rum Punch

Join us for our second Wilmington Brewing Company Beer Dinner.  The first one was so much fun, we've been talking about having another one ever since. 

WBC will be brewing special beers just for this event, not to be missed!

7 courses of food paired with 7 beers $85 includes Tip+Grat

Crisp German Style Kolsch

Masonboro Oysters with hot sauce-beer mignonette
Mini Duck Ham Reuben  sour Napa cabbage, Lusty Monk Mustard, and chili mayo.
Pimento Cheese Fritters (comeback)
Red Beard Radishes and Lardo
Chicken Fat-poached Humble Roots Chicken Wings with fermented aji dulce pepper sauce and root vegetable slaw

Hamachi poke with benne oil, ginger, charred onions and black garlic

Lemon Zest Saison, brewed with lemon peel

Clam stew with pumpkin, coconut, lime, and roasted chilis

Hazy Citrus IPA, hopped with Amarillo, Citra, and Simcoe

Griddled Boxcarr Rocket Robiola Cheese on brioche with roasted apple, bee pollen, and candied black walnuts

Mandarina Bavaria Dry Hopped Pale Ale

Strozzapreti Bolognese with local chestnuts and shaved parmesan 

Pepper Porter, brewed with habaneros 

Border Springs Lambchetta roast with Jimmy Red Corn Grits, sorghum roasted baby carrots, and truffles 

Coffee Blonde Ale, brewed with locally roasted coffee from Rooster & Hen Coffee Co.
 
Caramel Mixed Nut Tart with maple cream and chocolate. 

Vanilla Imperial Blair's Breakfast Stout aged in a Heaven Hill Distillery Bourbon Barrel with Vermont Maple Syrup, 11.3% abv

Join us for a special dinner with wine pairings with guest chef John May of Piedmont Restaurant in Durham.

$85. Reserve by phone or email. 910-769-2972
info@pinpointrestaurant.com

Canapé #1 - Lavash, shaved veggies, lardo
 
Canapé #2 -White Stone oysters with cucumber, smoked sour cream, tahini, and shiso
 

Course #1- Fried green tomatoes, smoked trout roe, garlic scape aioli, parsley, pickled shrimp
 
Course #2 -Yellowfin tuna crudo with VA peanuts, harissa, sorrel, and cucumbers
 
Course #3- Carrots poached in cheese, cornbread crumbs, charred green tomato
 
Course #4 -Braised humble roots chicken roulade with carrot-creamed rice, chanterelles, and swiss chard
 
Course #5 -Grilled Border Springs lamb leg with summer squash & ricotta pie and minty chermoula

Course #6 - Chocolate, Cherry, Chaga

Chef John May joined Piedmont in August 2016 after two and a half years cooking alongside Chef Vivian Howard at her award-winning Chef & The Farmer in Kinston, NC. Guests may recognize May from the open kitchen where he was featured on several episodes of “A Chef’s Life.” A Durham native, May returned home to share his cooking – steeped in the South and its foodways and traditions – with his community at Piedmont, the ultimate destination for his farm vegetable focused cuisine. Chef May was featured as one of Zagat’s 9 Southern Chefs to Watch in March 2017. A former United States Marine, May also studied at The Art Institute in Durham, cooked at the Weathervane at Southern Season, and at The Boot. John May brings a passion for creating experiences through his food which resonates at Piedmont where delicious food and responsible sources are paramount.

We will have one very special Sunday Supper this month to raise money for OASIS NC. OASIS NC is a non-profit in New Hanover County that provides services and supports for children with autism and their families.  We have several paintings on display by the students at Oasis that will be available via Ebay auctions April 20-30th.

The menu will be a 3 course Carolina Fish Fry, Adults $25
Kids 12 and under $10. Our regular menu will also be offered.
10% of fish fry food sales go to the charity. 

Thursday April 6, 2017
Guest Kyle Morgan from Blackberry Farm Brewery
Dinner starts at 6:30 pm
Tickets are $80 (tax and gratuity included)

 The brewery, located at the Relais & Chateaux property—Blackberry Farm in Walland, TN, produces small batch beers in limited supply. All of the beers are packaged unfiltered and go through a 100 percent bottle re-fermentation which produces natural effervescence and makes them suitable for cellaring.

We will be offering a chance to purchase these special beers. 

Menu:

To start: FenceIine 

Canapés- radish+chive/egg+dill crème fraiche/shaved ham+sorghum-pear butter
 
1. New World Cuvee

Chopped Spring Salad with boiled dressing and spring herbs
 
2. Daily Miel - Full Steam Collaboration

Griddled Meadow Creek Appalacian Cheese with strawberries, saba, truffle, and basil
 
3. Brett Barrel Series

Crispy NC Sea Bass over braised cranberry beans with grilled garlic leeks, olive gremolata, and pernod emulsion. 
 
4. Alban Farmhouse Red - a collaboration with John Alban, of Alban Vineyards

Roasted Berkshire Pork Loin with cracked farro verde, asparagus, French horn, and artichoke caponata withhyssop-pork jus
 
5. King of Falling Fruit

Pawpaw Cake with hops ice cream

Buy tickets here

Join us in the formal parlors at the Bellamy Mansion on 

Thursday, Feb 23rd for a five course dinner themed on local ingredients and historic recipes from the museum archive.

Before dinner enjoy hors d'oeuvres, music, vintage cocktails and wine in the city's most iconic home.

Courses presented by Chef Neff and pastry chef Lydia Clopton.

Thursday, February 23
6:00 PM - 9:00 PM
at the Bellamy Mansion Museum.

$150 per person is all inclusive.

Space is limited for this exclusive event and we are filling quickly.

The Menu:

• Passed hors d'oeuvres: 

Baked oysters with shrimp and palm oil. 

Seared tuna with radish, citrus, and benne seeds.

• Peanut soup with whipped coconut and harissa.

• Local lettuces with poached pear, marinated fresh farm cheese, toasted pecans, and honey-apple-sumac vinaigrette.

• Berkshire Pork Belly, Anson Mills 20th century stewed oats, apple, and toasted peanut milk.

• Duck breast with seared turnips, salted fatback, and green onions and charred turnip top pesto.

• Syllabub and coconut cake with paw paw.

Wine pairings during dinner.

PinPoint Restaurant’s December Sunday Supper will benefit Cape Fear Habitat for Humanity on December 18. Chef Dean Neff will prepare a special holiday theme three course dinner offered from 5:30 to 9:00pm and is served in a family style offering. The dinner is $35 per person and $10 for kids 3-12. There is also a special limited group seating at 6:00pm, where guests can come and dine together with a small group specifically with a representative of the charity at a special long table in the restaurant that will be served as a true “family” style meal. 10 percent of the proceeds from the food sales at the dinner will benefit Habitat.

Cape Fear Habitat for Humanity builds strength, stability, and self-reliance through homeownership in New Hanover and Pender counties. Low to moderate income families and individuals partner with Cape Fear Habitat for Humanity through the purchase of affordable mortgages, investment of “sweat equity” hours on construction sites, and completion of homeownership education courses. Habitat’s homeownership program assists families and individuals that would typically not qualify for a mortgage loan purchase their own home.

To date, PinPoint Restaurant has raised over $6,200 for area charities during the Sunday Suppers.

 To learn more about Sunday Supper at PinPoint Restaurant, visit http://pinpointrestaurant.com/new-events/ or twitter for weekly menus. To learn more about Habitat, visit http://www.capefearhabitat.org/. 

PinPoint Restaurant hosts a special five-course dinner featuring Foggy Ridge Cider on Thursday, December 15 at 6:30 p.m. The dinner will feature a variety of wintertime dishes including:

Hors D’oeuvres

Masonboro Oysters with apple mignonette, anise hyssop, and sumac

Apple, cheddar, and smoked honey on mini toasts

Smoked NC Catfish on corn blini with NC sturgeon caviar radish, and crème fraiche

Cider Cocktail: Speckled Winesap ginger-anise hyssop shrub w/ “Serious Cider”

 First Course

Spicy Peanut Soup with harissa, fennel, and whipped coconut cream

Stayman Winesap

 Second Course

NC Yellowfin Tuna Tartare with celery root, Meyer lemon, chervil-caraway aioli, herbs, and benne lavash

Handmade

 Third Course

Apple-smoked and spiced lamb neck crepinette with sweet potato latke, cider braised cabbage, chestnut puree, and poached golden raisin mostarda

First Fruit

 Dessert

Caramel Apple

Pippin Gold

 Tickets are $75 per person. Reservations are required by calling 910-769-2972. All the ciders will be available for purchase at the dinner. To learn more visit www.pinpointrestaurant.com/#about

Foggy Ridge Cider began in 1997 with a cider apple orchard in the Virginia Blue Ridge Mountains. Founder Diane Flynt “grows ingredients”—bitter acidic apples like Hewe’s Crab, Harrison, Tremlett’s Bitter, Ashmead’s Kernel and Dabinett, all full of complex flavor. The Foggy Ridge crew crafts traditional cider apples into fine cider using all the skill and expertise of modern fermentation. To learn more, visit foggyridgecider.com. 

On November 13, PinPoint Restaurant will host their monthly Sunday Supper to benefit the Blue Ribbon Commission on the Prevention of Youth Violence (BRC).  Chef Dean Neff will prepare a special three course dinner served family style for the event benefiting BRC—a local organization that serves an area known as the YEZ (Youth Enrichment Zone). This 140 square block area in the North side of downtown Wilmington has high crime and high poverty and the average household income for families is $14,500 per year. Their goal is to provide the youth with exposure and opportunities to the world outside of their immediate environment.

 The menu will be offered from 5:30 to 9:00pm and is served in a family style offering. The dinner is $35 per person and $10 for kids 3-12. There is also a special limited group seating at 6:00pm, where guests can come and dine together with a small group specifically with a representative of the charity at a special long table in the restaurant that will be served as a true family style meal. 10 percent of the proceeds from the food sales at the dinner will benefit BRC. To date, PinPoint Restaurant has raised over $6,100 for area charities during the Sunday Suppers.

 To learn more about Sunday Supper at PinPoint Restaurant, visit http://pinpointrestaurant.com/new-events/ or twitter for weekly menus. To learn more about BRC, visit https://www.facebook.com/brcyez/.