Celebrate the fall bounty with an exclusive and exquisite multi-course meal prepared and presented Chef Dean Neff of PinPoint, Chef Lydia Clopton of Love, Lydia, and Chef AshleyCapps and Chef Travis Schultz of Buxton Hall. Tickets include wine pairings and a unique brew by Wilmington Brewing Company. The event will also feature live music and a silent auction. Space is limited and reservations are required. Please contact the Bellamy Mansion is save your seat. Tickets are $150 plus tax.
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!
Make your reservation for Chef Dean Neff's monthly cooking class at the Seasoned Gourmet. Tickets are $60. Reservations required.
Here is the menu...
Ash Flour Crostata with charred eggplant, tomato, farm cheese, and herbs.
Seared Triggerfish with braised summer field peas, pickled shrimp, cucumber & tomato salad, and lemon emulsion.
Peaches and Blackberry with ginger panna cotta and almond crumble.
Celebrate Dad and all that he does at PinPoint Restaurant! Chef Dean Neff will prepare a special three course, family style supper for your family on Sunday, June 17th, from 5:30PM-9:00PM. $30 per guest for 3 courses, and $12 for kids under 12. Please contact the restaurant to make a reservation. We look forward to celebrating with you and yours!
***Menu items will still be offered to guests who are not interested in the family style supper.
Welcoming Steven Satterfield of Miller Union in Atlanta to Wilmington, NC
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
Join us for a special new years dinner. Reservations required.
4-course Dinner with optional wine pairings. Choose one item per course.
Starting at 5 PM
+$35* Wine Pairing
*Tax and Gratuity not included
Caviar supplement: buckwheat blini, crème frâiche, beets, egg, and pickled red onion $100
Dozen Masonboro oysters supplement: ginger-Serrano-citrus granita $35
Chickpea Socca with aged feta, Swiss chard, olive aioli, benne seeds, smoked leeks and watercress
Smoked shrimp rillettes on toast with pickled shallots, pickled octopus, fines herbes, radish, and green goddess
Sonoma duck liver torchon with pomegranate, sauternes, poached apricot brioche bread pudding
Dry aged beef tartare with radish, gribiche, fines herbes, and crisp salsify
Hamachi with winter citrus, fennel, calabrian chilies and black garlic
Pierogi with Swiss chard, potato, Meadow Creek Appalachian cheese, toasted black walnuts and sherry brown butter
Sonoma Duck Cassoulet with guanciale-stewed white beans, butternut, braised cabbage, garlic sausage, pomegranate, and sage jus.
Scallop and ME Lobster with roasted wild mushrooms, hearts of palm, and Brussels sprouts with salsify and leek puree and finger lime butter emulsion.
Dry aged beef with roasted and creamed sunchoke hash, spinach condiment, crispy onions, and truffled bordelaise.
Mushroom Sugo with potato gnocchi, seared greens, poached farm egg, crisp romanesco, artichoke, roasted shallots, and shaved Pecorino Romano
Meyer Lemon Baked Alaska
Sticky Date Pudding
Chocolate Praline Tart
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
Meet and Greet at 5:00 pm
Dinner at 5:30 pm
$25* Three Wines and cocktail with dessert
*Tax and Gratuity included
Cabbage, lentil, and sausage wraps
Crispy fried oysters with shed sauce and lemon in bibb lettuce
Potato and Crab chowder
Roasted Brussels with butternut squash, duck cracklins and pomegranate vinaigrette
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
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
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.
PinPoint Restaurant will host Haw River Farmhouse Ales of Saxapahaw, NC for a special Beer Dinner on Thursday, April 27 as part of NC Beer Month. Chef Dean Neff and Haw River are collaborating on the six-course, five beer menu pairing. The dinner will start at 6:30 p.m. and is $75 per person including tax and gratuity.
Chicken liver mousse with fennel-orange marmalade and beer mustard
Roasted oysters with NC Shrimp butter, saltines, hot sauce, and chives
Rusted Plow Farmhouse Saison
Crisp Soft shell Crab with grilled corn and bay laurel aioli
Beneath the Feet of Orion
Yellowfin tuna poke with benne oil, Serrano, avocado, charred green onions, ginger, and fines herbes puree
The Bifurcation Project: "Midnight Margarita" Regent's Rye Tripel
Border Springs Lamb Leg Roast with Jimmy Red Corn grits, mirepoix, and fried & spiced boiled peanuts and hominy
Newlin's Original Belgian Oatmeal Pale
Hazelnut Cake with coco nib cream frosting and citrus
Javatella Cream Stout
About Haw River Farmhouse Ales:
Here at Haw River Farmhouse Ales, we're crafting special brews steeped in Belgian tradition, but elevated by local creativity. Full of flavor and native ingredients, we believe beer is more than just something you drink. It's an experience meant to be shared with those around you. It's about community. And that's ingrained in our Southern roots, which is is why we source as many local ingredients as possible.
From barley and wild yeast to honey and fruit, our neighbors are part of our beer. They're proud of that, and so are we. And fresh ingredients on brewday means better tasting beer for everyone.
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.
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.
• 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.
We will only be offering a 5-course prix fixe menu for $65. Wine pairings may be added for an additional $35.
Diners may choose one item from each course:
Baby Root Vegetables with chive crème fraiche panna cotta with mushroom salt, shaved black truffles, and fresh herbs (baby carrots, hakurei turnips, radish, pearl red onions, and beets-all prepared slightly unique based on meetings) fresh herb foam
Supplemental NC Osetra Caviar with red corn hoe cakes, red onions, capers, egg, and fresh herbs 110/half ounce (limited availability)
Oysters- Masonboro oysters with finger lime, cucumber, and pickled sea beans with sesame crackers
Wild mushroom soup with leek, toasted hazelnut, sherry, and toasted nori-oil
Crisp pate de campagne on buttered brioche with Sequatchie Cove, lusty monk, pickled cauliflower and watercress
Cured Kampachi with anise hyssop, fennel, roasted blood orange puree, soy, frozen avocado, and toasted benne seeds
Poached apple and cheddar tart with truffle-creamed celery, shaved bok choy,
Border Springs lambchetta with cardoon & celery golden raisin?, shaved artichoke, toasted pine nuts, stuffed?-piquilla peppersand Dijon mustard jus
Wild King Salmon in Parchment with baby potatoes, Shiitake mushrooms, verbena poached leek, carrots, green olive tapenade, celery salad, and Meyer lemon-chervil emulsion
Pumpkin and ricotta raviolis with candied pepitas, crispy sage, apples, and parsnips and sherry brown butter.
Dry Aged Eye of ribeye with celery root and sunchoke pudding, roasted bone marrow and gremolata butter, wilted rainbow chard, and pickled chard stem relish
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:
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”
Spicy Peanut Soup with harissa, fennel, and whipped coconut cream
NC Yellowfin Tuna Tartare with celery root, Meyer lemon, chervil-caraway aioli, herbs, and benne lavash
Apple-smoked and spiced lamb neck crepinette with sweet potato latke, cider braised cabbage, chestnut puree, and poached golden raisin mostarda
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.
November’s Sunday Supper Benefits the Blue Ribbon Commission on the Prevention of Youth Violence (BRC)
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.
Another first for PinPoint Restaurant as they welcome Jerome Quiot of Famille Quiot Wine for a special wine dinner on Wednesday, October 26. This dinner will be the first time the winemaker has visited Wilmington. Starting at 6:30 p.m., Chef Dean Neff will serve a six course dinner for $85 per person. The menu includes the following:
§ Course One: Cured NC black sea bass crudo and smoked Masonboro oysters with preserved Meyer lemon, celery, local bottarga, and chili aioli
Domaine Houchart, Blanc (2015)
§ Course Two: Gougeres with NC stone crab, mornay, truffle puree, and crisp herbs
Domaine du Vieux Lazaret, Chateauneuf-du-Pape Blanc (2012)
§ Course Three: Country Duck Pate with shaved fennel, arugula vinaigrette, peperonata and caraway pickled mustard
Domaine du Vieux Lazaret, Cotes du Ventoux (2015)
§ Course Four: Spiced and smoked goat crepinettes with artichoke gratin and crisp broccoli with cardoon and pickled sunchoke
Chateau du Trignon, Gigondas (2011)
§ Course Five: Carolina Bison Duo of ribeye and braised short rib with leek and salsify, wild mushrooms & marrow duxelles, and crispy shallots, and bordelaise
Domaine Duclaux, Chateauneuf-du-Pape (2009)
§ Course Six: Chestnut, cream, vanilla, and apricot
Chateau du Trignon, Beaumes de Venise (2010)
The Quiot family, winemakers since 1748, offer a large range of wines from the Rhône Valley and the Provence area. Jerome Quiot’s vineyards at Domaine du Vieux Lazaret, Domaine Duclaux and Les Combes D’Arnevel have a diverse terroir that has given him incredible insight into what is possible in this fascinating appellation. Jerome has helped bring about modern winemaking techniques and with the help of his son Jean Baptiste, an agricultural engineer, they have created some of the most impressive and approachable wines available in the Southern Rhone and Provence.
Reservations are required by calling 910-769-2972. To learn more visit www.pinpointrestaurant.com/#about