Our Garden-to-Table inspired cuisine is served under the supervision of our highly trained and experienced Chefs, so whether it’s a Sunday Brunch at the Clubhouse or a gourmet burger by the pool, a snack in the Fazio Pub or dinner in the Overlook Restaurant, Currahee Club offers year-round dining that is sure to delight every palate. Starting with our community vegetable garden, you will find our Chef selecting fresh vegetables and herbs for the day’s menu and you may even spot a property owner or two picking fresh cucumbers, tomatoes, or lettuce for their own table. With several distinct dining options, there is something for everyone on the menu at Currahee Club. We even offer culinary classes and wine tastings as an extension to your dining experience.
Overlook Dining Room
A more Club formal dining experience, the Overlook Dining Room is open year-round and features farm-to-table inspired dining options on Friday and Saturday evenings and a chef-inspired Sunday Brunch.
A year-round gathering spot where members enjoy a quick lunch before their round or cocktails before dinner, the Fazio Pub is a member favorite, featuring a fully-stocked bar, welcoming fireplace and inspiring views.
The Canoe Bar & Grill
Located at the Sports Campus and open Memorial Day through Labor Day, the Canoe Bar & Grill is the ideal spot for lunch by our resort-style salt water pool or a cool beverage after a tennis match on our lighted tennis courts.
Open April through October, the Turnhouse is situated by the driving range with a stone terrace and expansive mountain-lake views. The outdoor fireplace is a member favorite and will make you want to stop and relax a while.
Executive Chef Eric Fulkerson
Joined Team Currahee in March 2018
Since graduating from the Johnson and Wales University in Charleston, S.C. with a Culinary Arts’degree, Chef Eric Fulkerson has mastered his culinary craft over the past twenty years, working at Osprey Point at Kiawah Island as well as Reynolds Plantation’s Great Waters and Creek Club and Plantation Grille where he served at the Chef de Cuisine. He has a passion for harmonizing food and wine as well as a passion for the community, having created a Pro-Start program with two local high schools near Reynolds Plantation for young adults interested in a culinary career. Regular Chaine des Rotissuers events followed, and farm-fresh menus became the weekly norm. Following a desire to spearhead an innovative, made-from-scratch restaurant, Fulkerson joined the renowned Bald Headed Bistro in Cleveland, TN as Executive Chef, focusing on a mix of high-end southern fare with Western flair and gaucho asado technique. For guests, he developed a private, seasonal chef’s table menu and monthly supper clubs using custom, four-course family style menus, rich in unique flavors and creative dishes. Chef Eric competes regularly in culinary competitions and prepares menus for wine tastings and food education seminars. This March, he catered for 80 people at the infamous James Beard House in New York. At Currahee Club, Fulkerson will serve as the Executive Chef and share his natural talent and passion for farm-to-table cuisine.