The cuisine at Evins Mill is for many guests – groups and individuals alike – a highlight of their experience. Not surprisingly then, patrons routinely inquire about the resort's recipes and culinary techniques.
Based on those inquiries, Chef Jason Evans periodically posts recipes to Gastronomy, the resort's archive of culinary delights. There, curious minds will find dozens of recipes for soups, salads/dressings, entrees, sides, desserts, drinks, breakfast fare and more, including sun dried tomato hummus, pesto stuffed mushrooms, lentil vegetable soup, carrot ginger soup, buttermilk herb dressing, cucumber salad, citrus braised duck breast, peppercorn pork tenderloin, roasted root vegetables, au gratin potatoes, flourless chocolate cake, shoofly pie, muscadine sorbet, sourdough French toast, stone ground cheese grits, wasabi honey mustard, chimichurri sauce.
As the written word is in some ways less suited to convey culinary techniques than it is recipes, Chef Evans also regularly posts to the resort's YouTube Channel short video tutorials, demonstrating how to perform a variety of culinary tasks, including how to baste, fry, poach and scramble an egg, how to prepare an omelet and how to cut a whole chicken. Upcoming video tutorials will focus on knife skills.
Those video tutorials are also included below.