For one special night on Wednesday, February 10, The Glass Onion will welcome legendary Southern chef Bill Smith from Crook’s Corner in Chapel Hill for a dinner highlighting dishes from his new book Crabs and Oysters: A SAVOR THE SOUTH® Cookbook. Chef Chris Stewart and Smith will collaborate on a four course dinner that will feature dishes inspired from the book. Diners can expect a seafood heavy menu featuring crab, oysters, shrimp and more. Plus diners can expect the usual treats and surprises offered at The Glass Onion special dinners. The dinner is $70 per person and includes a copy of the book, or $125 a couple (with one copy of the book). There will also be an optional wine pairing for $25 per person or dinners can order off the normal drink menu as well.
“We have been long time fans of Bill Smith and Crook’s Corner at The Glass Onion,” stated Chef Chris Stewart. “This new book is a great reference to two of our favorite seafood staples—crabs and oysters—and we cannot wait to cook with him and showcase some of the tasty dishes.”
Crabs and Oysters: A SAVOR THE SOUTH® Cookbook: A North Carolina native, Bill Smith grew up catching crabs and shucking oysters. For this book, he traveled the coastline, and visited with crab fisherman and oyster farmers and then studied a library’s worth of regional cookbooks and collections of heirloom recipes to compile this collection of fifty recipes. Organized by courses, the book features recipes such as Hard-Crab Stew with White Cornmeal Dumplings, Crabmeat Cobbler, Roasted Oysters and Crabmeat Ravigotte and Oyster Shortcake to name a few.
Chef Bill Smith is as well known for his enduring creativity at Crook’s Corner, one of the South’s most venerable restaurants, as he is for his exceptional food writing. His literary cookbook Seasoned in the South: Recipes andStories from Crook’s Corner and Home was named a New York Times notable and Food & Wine Best-of-the-Best cookbook. A foremost chef-expert in southern foodways, Bill Smith has served for years on the board of the Southern Foodways Alliance. He holds the honorable distinction of being the only chef from a James Beard America’s Classic Award-winning restaurant to have been named a final-five finalist for best chef in the Southeast—and twice.
Tickets can be purchased in advance at http://bit.ly/1NtSxSh or call 843-225-1717. Once a ticket is purchased, attendees will select a specific reservation time. To learn more, visit www.ilovetheglassonion.com.
