“The fact that you could do, for a job, something where people come in and be loud and be with friends and have a great time – that’s the aesthetic I’m thinking about. Then, there was a certain standard of good cooking that sort of goes hand-in-hand with that – if your really splendid food would give you an even more splendid time, perhaps.” – Bill Smith, from an interview with The Bitter Southerner
Chef Bill Smith of Crook’s Corner in Chapel Hill, North Carolina, joins us for the Friends of the Café Dinner on April 25th at The Factory. This dinner series invites guests to The Factory for a night of community and good food.
Benefiting the Project Threadways, the four course meal will offer a summer-inspired menu with Pork Shank Posole, Salsa Ranchera, White Bean and Turnip Green Soup, and Bill’s famous Atlantic Beach Pie – a refreshing dessert served chilled with a filling of condensed milk and lemon and lime juices. Wine pairings, appetizers, and cocktails will also be served.
The author of Seasoned in the South: Recipes from Crook’s Corner and Home and Crabs & Oysters, Bill will also be speaking at our 2019 Project Threadways Symposium with Brett Anderson about the band tee.
Read our interview with Bill here.
Reserve your seat at the table for Bill’s dinner online or give us a call at 256-760-1090.
You can read about past Friends of the Café Dinners on the Journal.
P.S.: Here’s a preview of Bill’s band tees (read about them in his interview) that will be on view during the symposium.
