A Christmas Carol Dinner

A Christmas Carol Dinner Show
A Christmas Carol Dinner Show

December Third Sunday Dinner

Dec. 17, 2017 1:30pm

The Inn at Celebrity Dairy along with Phoenix Theater Company will be hosting “A Christmas Carol” a dinner theater show. The Phoenix Theatre Company is a Chatham County based group. Owner and artistic director, Jessica Nunn a born and raised Silk Hope girl. Styled and aligned right with our December Third Sunday Dinner this wonderful local company will put on a display of the timeless story about scrooge between a 3 course meal. Scrooge is haunted by three ghosts and the audience gets to participate in all the fun! There’s dancing and Christmas crackers and games. A great show for all ages!

Tickets are available online or by phone. Your advance payment confirms your reservation and there is a limited number of seating. Please reserve in advance to make sure you get a spot! Call to make reservations at 919-742-5176 or through Event Brite


The Menu for Dec. 17, 2017 at 1:30pm

Mulled Cider

Assorted Goat Cheese Platter

Seasonal Appetizers

Smoked Duck & Walnuts on Winter Greens with Champagne Vinaigrette

Herbed Yorkshire Pudding

Filet Mignon with Bourbon Sauce

Garlic Mashed Potatoes,

 Roasted Root Vegetables,

& Brussels Sprouts

Plum Pudding with Hard Sauce

Tea And Coffee

Christmas Cookies to Take Home

** Dinner and show cost is $80.00

tax and gratuity Included**

Tomato Day at Carrboro Farmer’s Market – and Pepper Gelato will be there too!

Its hot weather now – good times for gelato, and tomatoes are here.  This coming Saturday is the Carrboro Farmers’ Market tomato fest – the biggest attraction of the year!.  But – what sort of gelato goes well with tomatoes?  Basil-Pesto, probably.  Hard to think of anything else.

Last year we gave a black pepper gelato a try – and donated a bunch to the Tomato Day Celebration.  It was quite a hit, actually.  We didn’t think past the donation part, and were empty-handed when people came by our booth to buy some.  This year – we’re better prepared, and will have pints of “Confetti Gelato” for customers to buy.

Confetti_GelatoOur Confetti Chèvre is made using a blend of black, pink, white, and green peppercorns. So to for the Confetti Gelato.  It has a nice bite to contrast with the gelato’s inherent sweetness, and goes surprisingly well with the acidity of the tomatoes.

We’ve even made a special label for it!

Gelato – Goat’s Milk, of course!

One of the treats Celebrity Dairy brings to the farmer’s markets we attend in our Goat’s Milk Gelato.  We are developing a small, but loyal following.  To meet the challenge of keeping it frozen, we have some European transport boxes specifically made for the purpose.  These, plus some dry ice, allow us to keep it from melting all day through the summer.

Meadow eating our Celebrity Dairy Gelato
Meadow – finishing up her Celebrity Dairy Gelato

Look for the big black plastic box! – good stuff inside.  Current flavors:

  • Nutmeg-Vanilla
  • Dark Chocolate
  • Ginger
  • Mango

For strawberry season, we’ll be making the classic Italian Fior di latte. (Italian for flower of milk) It is the classical test of a good gelato shop – Goes well with strawberries, too.  We’ll have it as a flavor of the month through May.  Give it a test drive.

Baby Goats – any day now

Goats have a 5 month gestation, and since we started breeding on August 20th, 2016 – we should start having kids being born “around” January 20th, 2017.  That’s only a few days away, and so any moment we’ll be seeing new baby goats.  Certainly the girls are looking pregnant.  Baby On Board - not for much longer - hopefullyThis one is simply searching for a comfortable resting position.  (still except for her labored breathing).  Our two llamas to either side.


And more problematic – this doe could well have triplets or quads.  They are taking so much out of her that she’s not standing up.  Still, she’s got a voracious appetite.  We’ve got her separated from the other does so that whe can eat without competition, and we’re giving her supplemental minerals “CMPK” – in the dairy world.  Its a  paste, and be the equivalent of Cod Liver Oil for humans – its a struggle to get it into her mouth, and keep it there until swallowed.  Stay tuned.Pregnant Doe - too heavy to stand

Your Hosts

Its hard to predict who will meet you – but the trio in this photo are the most likely.

Fleming (right) is one of your hosts. A studio weaver for 30 years, she is responsible for our award-winning goat cheese. She turned the cheesemaking and dairy responsibility over to Brit and is now focused on the Inn. Somehow she still finds time to work her artistic magic making the inn and its food special.

Brit (center) is your other host, and is especially enthusiastic about showing off the goats. A retired engineer who builds and repairs things, he runs the dairy and on occasion is the evening milker. web page monitoring . If it is after 6:00 PM, you may find him out in the barn doing the evening milking. find a domain Under Fleming’s tutelage, he’s also learned how to cook.

Errant goats – such as Kathryn (pictured), but sometimes the whole herd of 80 animals when a gate is left open. As a kid – here nibbling on our oldest redbud tree in July 1998 – Kathryn would routinely leap over 2-3 fences to come greet visitors.  No one goat since Kathryn has had quite her personality.  She is the namesake of one of our guest rooms.

Cats – with a barn come cats.  Some have graduated from the barn, and manage the approaches to the inn.  Friendly in their feline way, they’ll likely ask you to let them into the Inn.  Please don’t – they are all outside cats.

Last, and probably least, are the free range chickens. Their activity provides us incomparable eggs and endless amusement.