Adam Deviney, CEC, Executive Chef of The Country Club of North Carolina (Pinehurst, N.C.), has a passion for crafting roulades.
“The possibilities for stuffing and wrapping are endless, demanding patience, precision, and skill,” he says.
Given North Carolinians’ love for both pork and mushrooms, his bacon-wrapped wild mushroom pork roulade was a perfect fit for the club, which he joined in 2022.
“While pork is a menu staple around town, I aimed to offer something truly unique,” Deviney says. “The bacon not only elevates the pork tenderloin but also imparts a smoky essence to the outer layer of the roulade. Inside, the roulade bursts with flavors from the chardonnay-deglazed mushrooms and the creamy pork farce, subtly enhanced by fennel pollen. Pairing this with North Carolina sweet potatoes adds silkiness with a hint of lemon, blending sweetness and acidity. The orange-glazed carrots provide a bittersweet note that complements the sweet potatoes and offers the right touch of acidity to balance the richness of the entire dish. Finally, the sticky sweet demi-glace, infused with the bold flavor of red wine and a hint of lemon, brings the dish to a whole new level.”
Deviney notes that the technique he uses was handed down to him by Joachim Buchner, CMC.
“It is a classic that will always have a place in the hearts and palates of diners,” he says. “What truly makes it successful, however, is the emphasis on fresh, local, and seasonal ingredients. These elements elevate the dish, connecting it to the region and its culinary heritage.”
But, Deviney adds, perhaps what makes him most proud of this dish is that it serves as a direct reflection of the hard work put into building a solid team.
“When I first arrived at CCNC, using this dish on menus would have been a considerable challenge,” he says. “Now, just a short year later, most of my staff can recreate it with minimal oversight. It is a testament to our growth and commitment to culinary excellence here at The Country Club of North Carolina.”