It has come time again to sit around the table, have a few drinks, and celebrate the bounty of North Carolina. We at the Familiar Supper Club are so proud to present our Autumn Harvest offering, “Pumpk(Hen).” This Sunday Supper will be a celebration of all things squash and chicken related! (Although we feel we’ve done our best to spell it out for you.)
Come see us with our good friend, Chef Greg Gettles, at Piedmont Restaurant (Durham, NC) on Sunday, November 8th. There will be a 6:30 cocktail shotgun start accented with canapes, snacks, and a “Michelada” style cocktail that we are creating in collaboration with Crude Bitters (Raleigh, NC) and Fullsteam Brewery (Durham, NC). Once we’ve all properly wetted our whistles and mingled a bit, the harvest abundance celebration will commence.
Of course we are the cooperative types, so you can expect a menu that developed with the resources and passion of all three chefs. Provisions will be packed with refined southern preparations of hen (including, of course, the fried variety) provided by The Piedmont’s own Coon Rock Farms (Hillsborough, NC), as well as pumpkins provided by Vollmer Farm (Bunn, NC). (Thus the name…get it? Pumpk(Hen)?)
Speaking of collaboration, in the mix with all this great food we have somehow tricked the good people at Fullsteam Brewery to follow us on this journey and provide beers to pair with each course (maybe plan for an Uber?) As before, it is our goal to give back to likeminded organizations so they may move forward our shared agenda: raising awareness of all the many great farmers growing, raising, and producing the food of our region. To this end, we will be donating a portion of our proceeds to Slow Money NC, an organization that does a great deal to find finances for restaurants with a sustainable business model in our area.
We would love to see as many new faces as old faces (age is only a social construct after all) to come out and enjoy and imbibe in all the harvest fare of the Piedmont region and North Carolina.
REGISTER for Familiar Supper Club’s next delicious Pumpk(hen)! dinner HERE
About the Author:
Evan Sheridan is pastry chef of the Forbes Five Star, AAA Five Diamond The Umstead Hotel and Spa and its signature restaurant, Herons. Sheridan brings a great craftsmanship to his position at Herons, with a focus on clean, straightforward ingredients that are balanced in flavor. His presentation style is simple and refined; a natural complement to The Umstead’s sensibilities, and his culinary background spans both savory and sweet, which gives him a unique perspective that elevates The Umstead’s pastry program.
He works closely with culinary farmer Maggie Lawrence at the nearby Culinary Farm on SAS Campus to source the freshest ingredients, such as eucalyptus for ice cream, and he relies on local producers to ensure his creations reflect the region’s best fare. Chocolate is a particular specialty, and Sheridan competed in the 2012 World Chocolate Masters U.S. Selection Finals.
Chicago-trained, Sheridan most recently served as pastry chef at the award-winning Inn at Little Washington in Va. An Iowa native, Sheridan received his training from the French Pastry School in Chicago and resides in Cary, N.C. with his wife and two young daughters.
