Chef Ben Adams opened PICNIC in February 2016 with whole hog “Barbecue Man” Wyatt Dickson & Green Button Farm’s Ryan Butler – a modern roadside barbecue joint Southern Living described as the “Next Generation ‘Cue.”

PICNIC is the shared vision of Adams, Dickson and Butler. There, you’ll discover the seasonal sides, Southern classics and time-honored desserts Adams’ fell in love with as a child, reimagined for a North Carolina barbecue joint. Expect Adams’ Crab Beignets, Puffed Pork Skins with Salt and Vinegar Powder, Smoked Buttermilk Fried Chicken and market-driven sides to share the table with Dickson’s pastured whole hog barbecue, pulled to-order.

Prior to opening PICNIC, Adams established himself as one of North Carolina’s rising chefs, responsible for revitalizing Piedmont restaurant. There, he earned 4 stars, praise in Our State Magazine, The Local Palate, and the Wall Street Journal named it a “Next Generation Farm-to-Table” restaurant.
A Charleston native, Adams returned home after attending the Oregon Culinary Institute in Portland and completed stints in Charleston, SC at Hominy Grill and McCrady’s before traveling abroad for stages at Belgium’s In Da Wulf and The Royal Mail in Australia.

Picnic represents one of the country’s newest barbecue joints, where the whole hog – picked to order – is available alongside Adam’s bacon-braised collards, sweet potato puree and more.

Visit PICNIC in Durham, NC, or attend the NC Barbecue Revival, which takes place in October, at Green Button Farm.

Follow Chef Ben Adams @bbadams, @picnicdurham and on Facebook at Ben Adams.

Photo by Sara D. Davis