The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Ginger and Bourbon Spice Up a Side Dish

Ginger and Bourbon Spice Up a Side Dish
Photo courtesy of The Carolina Inn’s Carolina Crossroads Restaurant

Built in 1924, The Carolina Inn is an icon of Chapel Hill, North Carolina, and its storied University. The quality of the accommodations are well-known, but lest you think it’s all about lodging, we’d assert that the inn has some solid food offerings as well at its Carolina Crossroads Restaurant.

A favorite place for gourmet cuisine, Executive Chef James Clark offers prix fixe menus with choices between three, four or five courses, but he shared with us a surprisingly easy (!) recipe for root veggies that will go with many a hearty main dish. Don’t try and substitute powdered ginger for the fresh as its freshness is front and center, and there’s no need to skimp. It’s mellowed by the bourbon sweetness — isn’t that sweet?

Gingered Carrots & Parsnips
from Chef James Clark, Carolina Inn, Chapel Hill, NC

Mentioned in this post: