Tryon Palace invites visitors to savor the flavors of spring with a unique candlelight dining experience inside the Kitchen Office from 6-9 p.m. Friday, May 20. Hosted by chef, author and New Bern native Bill Smith, the Tryon Palace Historic Dinner offers wine and food pairings that feature a creative four-course menu inspired by 18th-century recipes and fresh produce harvested from the Tryon Palace Kitchen Garden.
The night will begin with historically-inspired cocktails and hors d’oeuvres in the Kitchen Office courtyard, followed by an intimate “gathering style” dinner by candlelight in the Kitchen Office. Each course will be presented with information about the historic inspiration for each dish.
Chef Bill Smith is known for his take on Southern comfort food and food writing – including the New York Times Notable and Food and Wine Best-of-the-Best cookbook “Seasoned in the South,” and the bestselling Savor the South title, “Crabs & Oysters.” Smith is the only James Beard Foundation “America’s Classic Restaurant” chef to have also been named a final-five finalist for Best Chef in the Southeast, twice. Smith has created dishes that become staples in southern cooking, first served at the Chapel Hill, NC restaurant Crook’s Corner.
Tickets are $115 per person and $100 for Tryon Palace Foundation Members (including cocktails, wine and an autographed cookbook from Smith). Space is very limited. Visitors can make a reservation and choose their menu by calling 252-639-3524.