Local chefs head to the James Beard House

But first, they pull out all the stops for a preview dinner in the Queen City



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Executive chefs from The Mother Earth Group—including Chef Blake Hartwick of Something Classic, Chef Alyssa Gorelick of Fern, and Chef Marc Jacksina of Halcyon—are heading to New York to create a collaborative Southern-Inspired Artisanal Dinner at the James Beard House next month (June 28). Tickets are $170 for those of us who aren't members of the James Beard Foundation (reserve a seat by calling 212-627-2308), but if you can't make it to the Big Apple, don't fret.

The chefs will collaborate on a five-course James Beard Preview Dinner complete with wine pairings and cocktails on Monday, June 4 at 8 p.m. Tickets to the preview event are just $100—no travel necessary. (Reservations are accepted by phone only: 704-910-0865.)

Here's a peek at the full five-course menu and wine pairings—the evening will also include several passed appetizers, including Steamed Rappahannock Virginia Clams with a Country Ham Vinaigrette and Candied Orange, and Catdaddy Moonshine Foie Gras Torchon, with a fried local watermelon pickle and mustard caviar, plus cocktails from mixologist Maggie Ruppert including a Carolina Cucumber Punch made with North Carolina muscadine wine.

1st | Fish Camp
Virginia Soft Shell Crab, Smoked Trout Hush Puppy, Tomato Gravy, Overnight Heirloom Tomato Confit, NC Chow Chow
Paired with Chateau Puech Haut 'Tete the Belier' Mourvedre Rose AC Coteaux de Languedoc 2011

2nd | Clover Farm Mushrooms  
Local Goat’s Milk-Braised Chanterelle Mushrooms, Farm Shell Peas, Fresh-Crushed Corn and Masa Tortilla Stuffed with Clover Farm Mushroom Duxelle, Windcrest Farms Pineapple Sage, House-Smoked Mushroom Bacon
Paired with Domaine Jean-Marc Boillot Montagny Premier Cru 2010

3rd | Border Springs Farm Lamb
Border Springs Seared Lamb Hearts, Geechie Boy Mills Samp Grits, Future Farms Aji Dulce Pepper Pot Likker, Warm Local Three Bean & House-Cured Lamb Belly Salad, Braised Local Greens, Cheerwine GA Peanuts, Lucky Leaf Micro Clover
Paired with Speri Ripasso Valpolicella Classico Superiore 2009

4th | New Towne Farm Tip-To-Tail Pork
Preserved Pork Cheek Mousse with Appalachian Black Truffles, Crispy Cast Iron Pork Belly, Smoked Shoulder Corn Pudding, New Towne Farms Collards, Southern Lomo Tenderloin, South Carolina Mustard & Eastern Carolina BBQ Sauce
Paired with Hacienda Monasterio Crianza Ribera del Duero 2009

5th | Mason Dixon Dessert
Tennessee Sheep’s Milk Tomme Cheese, North Carolina Roasted Peach, Firefly Ice Cream, Almond Pound Cake, Earl Grey, Laurel Leaf Glaze, Mascarpone and Salted Local Pecan Praline
Paired with Fattoria Vitticio Dolce Arianna Vin Santo del Chianti Classico 2004

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