In addition to being a worthy stop along a cocktail crawl, Patterson Kitchen + Bar at Hotel Hartness is known as a chef-driven culinary destination – even boasting its own farm and farmer’s market.
The hotel and its attendant restaurant have a new chef on the line: Curtis “Chef Bear” Hillard.
Hillard is a Pinehurst Resort alum, which is known less for its accommodations and more for its reputation as the “Cradle of American Golf.” In a similar way, Hilliard’s career as a chef is occasionally shadowed by his role as as a James Beard Foundation member and support for the Bocuse d’Or competition – an Olympics-style cooking competition in France. His presence in these arenas displays a deep commitment to innovation and merit.
So what does this all mean for Patterson?
One of the items Hillard is most excited about is wild mushroom bruschetta. The dish is served on a thick crostini with whipped ricotta. The mushrooms are sautéed with salt and cracked pepper and topped with herb vinaigrette arugula, pecorino Romano and a hint of truffle oil.
“It’s a little over the top, layered, but still grounded in something simple – and that balance is probably the best reflection of my personality on the menu,” he said in response to an emailed question.
One of the questions I asked Hillard was: “Which of the new dishes are most indicative of your personality or upbringing and why?”
He replied: “I don’t usually design menus thinking about myself directly, but there are definitely elements that come through,” he said. Instead, he explained that his childhood in the Midwest wasn’t over-complicated. Meat and potatoes were a staple and he was exposed to other cultures’ cuisine through his friends. With that in mind, he explained that roasted chicken was most reflective of his meals at home.
“When you look at chefs like Julia Child, Jacques Pépin, and Thomas Keller, they show you that something as simple as a roasted chicken can still be one of the most refined and technically demanding dishes if you do it right. That idea has always stayed with me.”
Finally, for a dish that most mirrors the chef’s values, he chose the arancini croquettes which utilizes Carolina Gold rice in place of arborio with pimento cheese. The “fried rice balls” are complimented by macerated green strawberries in pepper jelly and finished with elements of sorghum, red vein sorrel, microgreens and white balsamic vinaigrette with lime.
“It hits everything I care about – using local product, respecting tradition, and applying technique in a way that elevates the dish without losing what it is.”
Bite-sized bits
- CAMP, Modern American Eatery announced on social media it would introduce a private dining component with the added venue under construction. A launch date was not given but the new digs did look spiffy.
