Castle Hill Inn has announced that they will host “Southern Soul on the ‘Hill,’” a celebration of low-country cooking, March 9-10.

Castle Hill will welcome two acclaimed chefs from the American South, who will join forces with Castle Hill Executive Chef Lou Rossi and his culinary team for a four-course, prix-fixe menu featuring the flavors of coastal Georgia and Florida on Saturday, March 9th, followed by a Southern Sunday brunch on March 10th.    

The prix fixe dinner is $95 per person; $125 per person with wine pairings.  The Sunday brunch menu will be offered à la carte. For reservations, call 888-466-1355 or go tocastlehillinn.com/specials.

Saturday’s Southern Soul Supper begins with “Canned” Mater Soup served with fried green tomato, grilled cheese, bacon and cheese powder, and Georgia olive oil.

The second course features “Creamed Corn” Agnolotti with field peas, blue crab, black truffle, and chervil. The evening’s entrée, Darien, GA Bison Tenderloin, will be served with Canewater Farms blue corn grits and parsnip bark.

Dinner will conclude with old-fashioned Apple Pie with Blue Ridge Mercier apples, Pink Lady cider, and Fuji apple and vanilla ice cream.

Sunday’s a la carte brunch will feature a selection of starters, including Skillet Cornbread with braised pinto beans; Buttermilk Hush Puppies with chipotle rémouladeCovey Rise Farms’Smoked Pork Belly served with baked macaroni & cheese and natural jus; Fried Chicken Liver with local hot sauce; Broiled Local Oysters with garlic and herb butter; and Gem Lettuce Salad with roasted beets, Benton’s bacon vinaigrette, and candied pecans.

Brunch entrées will include Bison Short Rib Hash with sunny side eggs, pickled hominy, and melted peppers; Bourbon-Maple Bread Pudding French Toast with rum-roasted pecans and whipped cream; Honey-Money Fried Chicken with “Jimmy’s” collards and Canewater Farms pimento cheese grits; Biscuits & Gravy with “G” Room truffle scones, Maine lobster & andouille sausage gravy; and Georgia White Shrimp with spicy tomato stew and fried okra.

Dessert will feature a Pecan Tartlet with bourbon caramel, Peach Cobbler with sweet cream and Banana Pudding with shortbread crumble.

View Southern Soul Brunch Menu

View Southern Soul Dinner Menu 

About the Chefs

Daniel Zeal, Resort Executive Chef, Sea Island Resorts, Sea Island, Georgia

Raised in Jacksonville, Florida, and a graduate of The Culinary Institute of America at Hyde Park, Daniel has spent the last twenty years working with some of the country’s best chefs. After his start at The Ritz Carlton, Amelia Island, Daniel spent ten years as Chef de Cuisine at Sea Island Resorts’ Forbes Five Star-rated Georgian Room. He was subsequently promoted to Executive Chef at The Lodge at Sea Island and was recently appointed as the Resort Executive Chef, overseeing the resort’s entire culinary program. 

Matt Moore, Executive Chef, St. Joe Club & Resorts, Santa Rosa Beach, Florida

Born and raised in North Georgia, Matt is a graduate of Chattahoochie Technical College’s culinary academy. Chef Moore has spent his twenty-year career in luxury restaurants, resorts, and clubs in Florida and Georgia. Matt recently held the position of resort Executive Chef at Nemacolin Woodlands Resort in Farmington, PA before making the move back to Florida to rejoin St. Joe Club & Resorts.

Lou Rossi, Executive Chef, Castle Hill Inn

Growing up in a predominantly Italian household, Executive Chef Lou Rossi learned at an early age to appreciate food as a centerpiece of daily life. Lou began his culinary career at eight years old, ­ standing on milk crates, while peeling carrots and onions at his parent’s Italian restaurant. Coming from two generations of restaurateurs, Lou had no doubts about his future when he applied to the New England Culinary Institute.

During his schooling, Lou worked as an intern at Castle Hill. After graduating with a degree in Culinary Arts, Lou moved to Manhattan to work at Thomas Keller’s 3 Michelin Star restaurant, Per Se. Eventually, Newport beckoned once again, and he returned to Castle Hill in 2009 to work as a line cook. Chef Lou was quickly promoted to sous-chef and Chef de Cuisine at the Inn. He was tapped to be Castle Hill’s Executive Chef in 2015. He plays an integral part in shaping the property’s culinary ethos, and can usually be found in Castle Hill’s own gardens, working with the Inn’s horticulturist to select items for that evening’s meal.

Castle Hill Inn is operated by Newport Harbor Corporation, an employee-owned (ESOP) hospitality corporation based in Warwick, RI. For more information on Newport Harbor Corporation, visit  www.newportharbor.com.  For more information about Castle Hill Inn, visit www.castlehillinn.com.

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