Named a Krug Ambassade in 2025, recognition of personalities that bring Krug to life around the world.

Krug Ambassade

Showcases the bounty of the Piedmont region, highlighting seasonal cuisine rooted in Southern flavors.

One Oak Farm

Executive Chef of Herons at The Umstead Hotel and Spa in Cary, NC, known for its progressive American regional cuisine.

Steven Devereaux Greene

Hand Parrifin

Multi-year nominee for Best Chef: Southeast (2016, 2017, 2019, and 2020).

James Beard Award nominee

Described as a perfect balance of flavor in every bite.

Futomaki

Polish Change

French Polish

Umstead Luxury Pedicure

Knesko Decollete Mask

Knesko Face Mask

Knesko Eye Mask

Knesko Neck Mask

Knesko Lip Mask

Facial Massage & Contouring with Gua Sha

Energizing Journey

Revitalizing Energy Exfoliation

Whispering Pines Massage

Dogwood Massage

Magnolia Massage

Basic Oxygen with Booster & Peel

Basic Oxygen with Booster

Basic Oxygen Facial

Deluxe Hydrafacial

In a cocktail shaker, combine the elderflower liqueur and fresh lemon juice. Fill the shaker with ice and shake vigorously for about 15 seconds to chill the mixture.

Mix the Ingredients

Strain the mixture into a chilled champagne flute, filling it about one-third full.

Strain and Serve

Slowly top the flute with Krug Champagne, allowing it to mix gently with the elderflower and lemon juice mixture.

Top with Krug

Carefully place the edible flowers on top of the cocktail for a beautiful presentation.

Add Edible Flowers

Twist the lemon peel over the drink to release its oils, then drop it into the cocktail as a finishing touch.

Finish with Lemon Twist

Krug Champagne

Elderflower Liqueur

Fresh Lemon Juice

Edible Flowers

Lemon Twist

Wash the collard greens thoroughly, remove the stems, and chop them into bite-sized pieces. Dice the tomatoes, peel and cube the sweet potatoes, chop the onion, and mince the garlic. Dice the bell pepper.

Prepare the Vegetables

Rinse the black-eyed peas under cold water, then soak them in a bowl of water for at least 4 hours or overnight. Drain and set aside.

Soak the Black-eyed Peas

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté Aromatics

Stir in the smoked ham hock and the soaked black-eyed peas. Pour in enough water to cover the peas and bring to a simmer. Cook for about 30 minutes until the peas are tender.

Add Ham Hock and Peas

Add the cubed sweet potatoes to the pot and stir well. Then, add the chopped collard greens and diced tomatoes. Season with salt, black pepper, and cayenne pepper. Stir to combine and cook for an additional 15-20 minutes until the sweet potatoes are tender and the greens are wilted.

Incorporate Sweet Potatoes and Greens

Remove the pot from heat and stir in the apple cider vinegar for a touch of brightness. Taste and adjust seasoning if necessary.

Finish with Vinegar

Fresh Collard Greens

Fresh Tomatoes

Sweet Potatoes

Yellow Onion

Garlic Cloves

Bell Pepper

Smoked Ham Hock

Black-eyed Peas

Salt

Black Pepper

Cayenne Pepper

Olive Oil

Apple Cider Vinegar

In a small saucepan, combine the extra virgin olive oil, fresh rosemary, fresh thyme, and smashed garlic cloves. Heat over low heat for about 10-15 minutes, allowing the herbs and garlic to infuse the oil.

Prepare the Olive Oil

Once infused, remove from heat and let it cool slightly. Strain the oil through a fine mesh sieve into a clean bottle, discarding the herbs and garlic.

Strain the Oil

Slice the zucchini and bell peppers, and cube the eggplant. Place all the vegetables in a large bowl.

Drizzle with olive oil, and season with salt and black pepper to taste. Toss to coat the vegetables evenly. Preheat a grill or grill pan over medium-high heat. Grill the vegetables for about 3-4 minutes on each side until they are tender and have grill marks.

Season and Grill

In a small bowl, whisk together the white wine vinegar, Dijon mustard, honey, and chopped parsley. Season with salt and black pepper to taste.

Mix the Vinaigrette

Drizzle the herb vinaigrette over the grilled vegetables before serving.

Combine and Serve

Extra virgin olive oil

Fresh rosemary sprigs

Fresh thyme sprigs

Garlic cloves, smashed

Zucchini, sliced

Bell peppers, sliced

Eggplant, cubed

Olive oil

Black pepper

White wine vinegar

Dijon mustard

Honey

Fresh parsley, chopped

Set up your double boiler on the stove and fill the bottom pot with water. Place the top pot on the double boiler.

Prepare Your Workspace

Measure out 2 cups of paraffin wax and 1 cup of mineral oil. If you are using essential oils, measure out 10 drops.

Measure Ingredients

Heat the double boiler on medium heat until the water simmers. Add the paraffin wax to the top pot and stir occasionally until fully melted.

Melt the Paraffin Wax

Once the wax is melted, add the mineral oil and essential oils (if using). Stir well to combine all the ingredients thoroughly.

Combine Ingredients

Ensure your hands are clean and dry. Use a towel or gloves to protect your skin from the hot wax.

Prepare for Dipping

Carefully dip your hands into the melted paraffin mixture, holding them in for about 2-3 seconds. Remove them and allow the wax to cool slightly before dipping again. Repeat this process 3-5 times for a thicker coating.

Dip Your Hands

Once you have reached the desired thickness, allow the wax to cool and harden on your hands for about 10-15 minutes.

Cool the Wax

Peel off the hardened paraffin from your hands gently. Dispose of the wax properly.

Remove the Wax

After removing the wax, apply a hand moisturizer to keep your skin hydrated.

Moisturize

Paraffin wax

Mineral oil

Essential oils (optional)

Double boiler

Thermometer

Container for dipping

Stirring stick

Towel or gloves (for protection)

In a large bowl, combine the olive oil, minced garlic, chopped rosemary, lemon zest, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.

Sear the Chicken

In a saucepan, melt the butter over medium heat. Add white wine and cook for about 2-3 minutes until reduced by half. Stir in heavy cream and capers, and let simmer for 5 minutes. Adjust seasoning with salt and pepper.

Make the Sauce

Slice the chicken breasts and arrange them on a plate. Drizzle the sauce over the chicken and garnish with fresh parsley.

Plate the Dish

Chicken Breast

Fresh Rosemary

Lemon Zest

Butter

White Wine

Heavy Cream

Capers

Fresh Parsley

Place the sushi rice in a sieve and rinse under cold water until the water runs clear. This removes excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until all the water is absorbed. Remove from heat and let it sit for 10 minutes.

Cook the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.

Season the Rice

Julienne the cucumber, avocado, and carrot into thin strips. Set aside.

Prepare Vegetables

If not using pre-made tamagoyaki, make it by whisking eggs, adding a bit of sugar and soy sauce, and cooking it in a rectangular pan. Slice it into thin strips.

Prepare Tamagoyaki

If using imitation crab, tear them into strips. If using real crab, shred it into small pieces.

Prepare Crab Sticks

Place a nori sheet, shiny side down, on a bamboo sushi mat.

Lay Out Nori

Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.

Spread the Rice

Layer the julienned cucumber, avocado, carrot, tamagoyaki, and crab sticks horizontally across the rice-covered nori.

Add Fillings

Carefully lift the edge of the bamboo mat closest to you and start rolling it away from you, tucking the fillings in as you go. Roll tightly but not too tight to avoid squishing the fillings.

Roll the Sushi

Wet the edge of the nori with a little water to seal the roll. Use the bamboo mat to shape the roll.

Seal the Roll

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep it clean.

Slice the Futomaki

Sprinkle sesame seeds over the sliced futomaki and serve with soy sauce, pickled ginger, and wasabi.

Garnish and Serve

Sushi Rice

Water

Rice Vinegar

Sugar

Cucumber

Avocado

Carrot

Tamagoyaki (Japanese omelette)

Crab sticks or imitation crab

Sesame seeds

Nori Sheets

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together all-purpose flour and salt.

Mix Dry Ingredients

Create a well in the center of the flour mixture and add the activated yeast mixture, melted butter, and beaten eggs. Mix until a dough begins to form.

Transfer the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and well combined.

Prepare Filling

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangular shape about 1/4 inch thick.

Roll Out Dough

Spread the ricotta filling evenly over the rolled dough, leaving a small border around the edges.

Add Filling

Roll the dough tightly from one end to the other to form a log. Slice the log into 1-inch thick pieces and place them on a greased baking sheet.

Roll and Cut

Bake in the preheated oven for 25-30 minutes or until golden brown.

Bake

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and creamy.

Prepare Topping

Once the Polish Change is out of the oven and slightly cooled, drizzle the topping over each piece.