MEET EXECUTIVE CHEF - PATRICK T . CAREY !
“ Culinary Art is an amenity for guests to enjoy and a social lubricant that brings us together . Through our newly rebranded food & beverage program we strive to bring a new experience to Farmville . Offerings Farmville can look forward to are public events , holiday gatherings , and Provence menus to excite your palate . Embracing this new chapter in my career , I invite the community of Farmville and those visiting to break bread with us and enjoy the culture we are developing here at Hotel Weyanoke .”
CHEF PATRICK CAREY ’ S ROASTED CARROT SALAD
1 ½ lbs carrots with tops 1-2 tbs extra virgin olive oil Kosher salt & black Pepper
Carrot Top Pesto ¼ cup toasted pine nuts 1 garlic clove 1c carrot tops Zest of 1 lemon 2-3 tbs extra virgin olive oil Kosher salt & black pepper
Garnish : Feta Pickled red onion
1 . Preheat the oven to 425 ° F ( 220 ° C ) with a rack in the center position . 2 . Trim the leafy tops from the carrots ,
3 . Place the carrot halves on the lined half sheet pan and toss with extra virgin olive oil , kosher salt , and freshly ground black pepper . Distribute the carrots evenly across the pan , setting them cut-side down and apart from one another . 4 . Roast the carrots , flipping them halfway through , until they are caramelized and just fork tender , roughly 18 to 24 minutes . The total roasting time will depend on the thickness of your carrots , so watch carefully .
5 . As the carrots are roasting , prepare the carrot top pesto . Combine the toasted pine nuts and garlic in the bowl of a large food processor and pulse until finely chopped . 6 . Add the carrot top leaves , lemon juice , lemon zest , a generous pinch of kosher salt , and freshly ground black pepper . Pulse several times , scraping down the sides of the bowl with a rubber spatula as needed . Add the olive oil and roughly 2 tablespoons warm water ( this helps thin the pesto to make it easier for tossing with the carrots ) 7 . Process until mostly smooth . Season to taste with salt and pepper .
8 . Garnish with feta and pickled red onions !
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