Carolina Trace Chef Brian Murphy Brings His Specialties to Grateful Members

Specialty of the House: Shrimp Adobo Appetizer

At Carolina Trace’s full-service country club, a wide range of amenities are available including fitness, social clubs and regularly scheduled activities for members and guests.

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The highly popular Shrimp Adobo draws
on Asian and Mexican cuisine themes

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Dining is also a treasured pastime at this Sanford, NC community, and the staff is happy to oblige all palates and moods. At times, residents choose the casual atmosphere at the snack bar or the Jones Pub; other times they savor the fine formal dining experience of the Hearthstone Room, the Founders Room or the Grand Ballroom. Whatever the option, visitors are always treated to high quality, innovative dishes.

At the Helm
At the helm is Brian Murphy, a Culinary Institute of America-trained chef and Carolina Trace’s executive chef. A longtime foodie, Murphy began his professional journey at the Milleridge Inn in Long Island, NY where he did an apprenticeship.

Later, he graduated from the famed Culinary Institute of America in Hyde Park, New York and continued with a fellowship there upon graduation.  He worked Executive Chef, Food and Beverage Director, and Club Manager for numerous clubs across the country before coming to Carolina Trace in 2010.

As Executive Chef / Food & Beverage Director, Murphy designs culinary delights that incorporate a myriad of flavors and textures to tempt guests on a daily basis.

Shrimp Adobo
One example is the highly popular Shrimp Adobo. Drawing on Asian and Mexican cuisine themes, this appetizer appeals to a diverse audience. Indeed, Murphy attributes the dish’s popularity to “a unique blend of different flavors and textures.”

Lightly fried in tempura batter and laid atop a bed of wilted spinach, the shrimp are surrounded by cilantro sour cream and pickled red onions. In addition to being a tasty indulgence for the palate, its colorful presentation offers an additional layer of enjoyment.