Durham's King's Daughters Inn Hot Spot for Pop Up Dinners

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Chefs opening restaurants in the Triangle area in the near future, use the King's Daughters commercial kitchen and dining room to exhibit their culinary skills to the public.

The Salted Pig Logo

Chef Justin Rakes and Chef Scott Martin will be opening The Salted Pig in Fall of 2013. They'll be showing off their expertise in April's Pop-Up Dinner at The King's Daughters Inn

Durham’s luxury Inn, The King’s Daughters Inn, has embraced the town’s food scene by lending the Inn’s Main Dining Room and commercial kitchen to up-and-coming chefs for
monthly pop up dinners.

As a nominee of Southern Living’s “The South’s Tastiest Towns” and four local James Beard Award Semifinalists, Durham has been in the national spotlight for their vibrant culinary scene. Durham’s luxury Inn, The King’s Daughters Inn, has embraced the town’s food scene by lending the Inn’s Main Dining Room and commercial kitchen to up-and-coming chefs for monthly pop up dinners. The dining experiences are open to the public and exhibit chefs that plan to open Triangle restaurants in the near future.

April’s Pop Up Dinner will be held on Sunday, April 28th at 6:00 PM hosted by Chef Justin Rakes and Chef Scott Martin. With plans to open a permanent location in downtown Durham in late Fall 2013, the restaurant will be named The Salted Pig. The venture will be a "pork centric" modern American eatery serving inventive interpretations of pub food. They will focus on utilizing the whole animal and local produce to create snacks and small plates, shared plates, and an extensive charcuterie program. Chef Rakes explains the cohesion of his and Chef Martin’s culinary styles, “Scott and I are working on the project together because our difference in style compliments each other. I am very aggressive and "out there" when it comes to creating new dishes and Scott is more grounded in precision of flavor and technique.

"It is really a perfect combination to bring out our strengths. I will be responsible for daily operations of the entire restaurant giving input on the menu but Scott will be the Executive Chef”. To showcase their unified talents, Chef Rakes and Chef Martin will create a pork-based menu for a four course dinner.

The dinner will consist of a greeting course of Crispy Chicharron Slider on Parker House roll with local lettuce, confit tomato, dukes on the front porch. The first course will be Deep Fried Brussel Sprouts with red eye aioli, second course will be Sunset Ridge Bison Tartare, kewpei mayo, spiced cucumber, nasturtium, third course will be Thin Cut Pork Chops with charred ramp and shallot gravy, herb salad. The dessert will be a Roasted Banana Budino, salted NC peanuts, candied bacon. Mutual Distributing Company will assist in the wine pairings that can be added for an additional charge.

The King’s Daughters Inn has gained a local and national following of supporters and patrons. Located in the heart of Trinity Park in downtown Durham, the Inn is the best of both worlds. It blends the charm of a historic bed & breakfast with all the modern amenities of a luxury hotel. The Inn offers afternoon tea with homemade scones and muffins, as well as turn-down service with port and chocolate truffles. Full, hot breakfast is served every morning including homemade granola, made-to-order eggs, waffles, grits, and much more. Complimentary wireless internet, in room iPads, large 42” HDTVs and an in house massage therapist complete the Inn experience.

To register for April’s Pop Up Dinner, please click this http://saltedpigpopup.ticketleap.com/ salted-pig-pop-up-dinner/. To follow The King’s Daughters Inn events and updates, follow the blog at http://blog.thekingsdaughtersinn.com/ or Facebook at facebook.com/kdinn or sign up for our mailing list at http://www.kingsdaughtersinn.com.

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Samantha Kozub
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