Tuesday, April 30, 2013

Pop Up Dinner with Salted Pig Recap!

Our Pop Up Dinner with Salted Pig was an incredible success!
With Johnny Cash crooning in the background, a SOLD OUT crowd of guests enjoyed a five course meal infused with pork and a LOT of love. 

The Dining Room was Buzzing!
Due to rainy weather the greeting Course was in the Sun Porch & Parlor, but the Crispy Chicharron Slider certainly was a bright spot on the dreary day! The crisp, the crunch!

Three Cheers for Chicarron

Guests were greeted by Chef Justin Rakes in the Main Dining Room. He introduced the concept behind Salted Pig as a fun and interactive restaurant that encourages shared plates and experimentation with fun flavors and delicious dishes.

After the delectable Deep Fried Brussel Sprouts with Red Eye Aioli, Adam from Mutual Distributing discussed the wine and beer pairings while Chef Martin plated the Sunset Ridge Bison Tartare with Kewpei Mayo, Spiced Cucumber & Nasturtium.

 Colin from The King's Daughters Inn introduced the venue and discussed plans for their new project, The Mayton Inn, over family style plates of Cut Pork Chops with Charred Ramp and Shallot Gravy accompanied by a Herb Salad.

Pre-Plated Delicious CHOPS!
The Dessert Course was a Roasted Banana Budino, salted NC peanuts, candied bacon served in a mason jar served with a Sauternes.

Sweet Sauternes to Finish
We were so pleased to host Salted Pig and can not wait to join them at their brick and mortar restaurant in Fall of 2013!

Stay tuned for our next Pop Up dinner in early June!! 
Chef Martin Celebrating!

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Tuesday, April 16, 2013

Four Years Fly (When We're Havin' Fun)!

Image from: www.amigadamoda1.com

As I reflect on the 4th anniversary of the Inn coming up on April 18th, the staff often jokes that the Inn is Deanna and Colin's baby. It took exactly 9 months to renovate and it seems to be a living and breathing at every moment. Sometimes it behaves and every once in awhile there is an occasional outburst - a broken piece of furniture or a small leak.  As the Inn has grown and developed, we've watched it crawl, walk and now run at full speed. In fact, Colin and Deanna are able to leave the Inn with a qualified babysitter (front desk). They have the ability to go on an occasional date night or meet with friends to relax.

While the Inn may never be on its own, Colin and Deanna have kept their passion for inn keeping. Deanna wakes up early to cook an amazing hot breakfast. She can be found clanking around the kitchen preparing raspberry pancakes or pumpkin French toast. Colin takes the evening shift, taking care of cocktail hour. He will share his mixology secrets with some of his favorite guests.

Life will get hectic again when the Crossmans break ground for their new construction 45-room boutique hotel in Cary, NC.  The King’s Daughters Inn has gained so much momentum that the town of Cary approached the couple to aid in developing the downtown area. The plans are in progress and the hotel will boast over 13,000 sq. ft. of public space with a library, full bar & restaurant as well as event spaces including meeting rooms and an outdoor terrace that will be open to the public. A high tech gym facility and spa will be on the ground floor and available for guest use. Check out updates on the Mayton Inn here.

Our staff is proud of all the accomplishments that our small, independent business has conquered and we look forward to continue growing the NEXT 4 years.The Inn is a reflection of the many wonderful small businesses that have kept North Carolina's economy thriving and The Mayton Inn will be an extension of the Crossmans' entrepreneurial spirit and drive.  New challenges await them as a new hotel looms in the future, but the Inn will always be their first baby. 


Tuesday, April 2, 2013


If you haven't heard, there is going to be a 
Pop Up Dinner at
The King's Daughters Inn

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 Salted Pig. The venture will be a "pork centric" modern American eatery serving inventive interpretations of pub food. To showcase their unified talents, Chef Rakes and Chef Martin will create a pork-based menu for a four course dinner. And now to the dinner line up.... 

  Greeting Course on The Front Porch
Crispy Chicharron Slider 
on Parker House roll with Local Lettuce, Confit Tomato & Dukes

First Course in Dining Room 
Deep Fried Brussel Sprouts with Red Eye Aioli 

Second Course  
Sunset Ridge Bison Tartare with Kewpei Mayo,
Spiced Cucumber & Nasturtium

Third Course  
Thin Cut Pork Chops with Charred Ramp and Shallot Gravy
accompanied by a Herb Salad

Dessert Course 
Roasted Banana Budino, salted NC peanuts, candied bacon

Mutual Distributing Company
will assist in the wine & beer pairings that can be added for an additional charge

To register (HURRY - WE ARE 60% BOOKED) for April's Pop Up Dinner, please click this link: http://saltedpigpopup.ticketleap.com/salted-pig-pop-up-dinner/