As players tee off at Pinehurst No. 10, Chef Michael Morris and his crew are in motion, preparing for the incoming lunch rush. Ancho-chili quail knots sizzle on the grill, and nearby, a swirl of jicama slaw is carefully plated to ensure it’s just right. Morris and Sous Chef Keith Zvenyika often experiment with new ways to amplify the Southwestern flavors that guests have come to know and love at…
2026-03-24
Comments are closed, but trackbacks and pingbacks are open.