Charlotte NC Chefs head to James Beard House in NYC

james-beard-dinnersCharlotte, North Carolina chefs continue to take the James Beard house in NYC by storm and 2017 kicks off with several big dinners featuring Queen City-based culinary talent. Last night it was my pleasure to be a guest at a practice run of a collaboration dinner between 2 of Charlotte’s finest, Chefs Luca Annunziata of Passion 8 on Elizabeth Avenue and Chef Sylvain Rivet of Renaissance Patisserie on South Blvd.

While I love seeing and tasting what chefs do in their restaurants on a regular basis, it is always nice to take advantage and attend special dinners like this to see what happens when chefs think outside the box. I particularly enjoy collaborative dinners  – there are lots on the calendar in Charlotte. I suggest you take advantage and make reservations as you see them pop up!  It is always a fun and unique experience every time.  No matter the chefs involved, their culinary talents challenge each other and play off of one another to truly bring it to the table.

 

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From left, The Butcher, chef Marc Pauvert; The Baker, chef Sylvain Rivet; and The Chef, chef Luca Annunziata

The Charlotte chef and the pastry chef were joined in the kitchen last evening as they will be next week in NYC by Baltimore based Master Butcher, chef Marc Pauvert of the Four Seasons Hotel.

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Chef Philippe Haddad

Rounding out the culinary team in New York will also be Atlanta-based chef Philippe Haddad of the Cape Dutch Restaurant in Atlanta. Haddad was unable to attend the dinner in Charlotte last night, but his contributions will only add to the excitement in New York. Also lending a helping hand at the New York event ,the Carolina’s own chef Joe Bonaparte of the Myrtle Beach Culinary Arts Institute.

 So, a butcher, a baker, and a chef  (or two) walk into the Beard House kitchen—but as was experienced by a supportive and happy crowd last night, this dinner is no joke.  In New York, these culinary compatriots will demonstrate the exceptional art of whole-animal butchery in a collaborative French–Italian feast celebrating their combined heritages and crafts.

The  trial run, if you will, evening in Charlotte started with a round of passed hors d’oeuvres – creamy chicken liver pate profiteroles with berry coulis, savory beef short ribs, skewered a la plancha, spherical chicken croquettes in bamboo boats and crispy dirty rice arancini with tomato jam.

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And for me, a “HoneyBunny” and orange/vodka/honey infused craft cocktail from the Passion 8 bar.

An assortment of fresh baked rolls hit as soon as we  were seated – nothing better to me than a course of delicious bread and butter and I was glad it arrived first with time to enjoy.

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Dinner  officially started with a beautiful plate of dinner co-sponsor Springer Mountain Farms Chicken in a duo of savory bites: a tender and delicious chicken porchetta with fennel salad, extra virgin olive oil powder, and  a drizzle of vincotto; paired with a melt-in-your-mouth braised chicken scarpariello topped with shishito peppers and  house-made pork sausage – things were off to a fabulous start….

 

img_8386Next course, a charcuterie platter of sorts – duck three ways or in French, Canard Trois Facons.  On the plate, a “Yes, please I believe I will”  foie gras torchon with onion jam;  a scrumptious duck confit with apple–frisée salad; and sliced duck prosciutto with a small round of made-in-house burrata and a crisp toasted slice of fresh baked pan de mie.

 

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With such a wonderful Italian chef on the team it stood to reason there would be a pasta course. This night the small plate of tiny but tender gnocchetti verdi  ( small green gnocchi) were tossed into a tomato-y rich lamb ragù. The crunch of fried Rappahannock oysters, added texture and a thin slice of Parmigiano-Reggiano served as the perfect slightly salty finish.

 

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All of this led to the beef course where the French butcher showed his chops. So tender and perfectly grilled grass fed beef tournedos, cut from the tenderloin of beef served atop a celery root puree, garnished with  with brussels sprout leaves, and finished with a grilled half of Charlotte’s own Urban Gourmet Farms king trumpet mushrooms, and au jus – perfect!

And then there was dessert – two courses of dessert, in fact, and a take home box as well – gotta love having a French pastry chef on the team!

img_8396For me the blood orange crème brûlée echoed the cocktail I had enjoyed at the start of the evening. It was sweet but not too sweet and creamy enough to provide the perfect finish after the course of rich savory beef. The surprise here was the accompanying tuille – made  with crispy almonds and believe it or not, bacon fat..,

 

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img_8406Then, for the table (and as this photo shows, the chefs to share) a  secondary dessert course of  three types of wonderful petits fours:  miniature chocolate brownie bomb; popcorn macaroons; and petit Grand Marnier–vanilla puffs – Yes!  And as a take-home for  the-day-after-dinner breakfast ( or to eat in the car on the drive back home) a chocolate truffle and two sweet bite-sized cakes. what a fabulous finish!

 

And then this happened….Big News from Passion 8

jessicaandlucaTalk last night after dinner was not just about the Beard House ,but of some big changes to come to Passion 8 as well. In February, look for the husband and wife team of Luca and Jessica Annunziata to take their passion for all things Italian to a whole new level. Passion 8 will be changing names and styles and while Jessica and Luca will remain at the helm and the Elizabeth Avenue location will remain the same, the new restaurant name and concept will be LUCA, Modern Italian Kitchen. This talented couple will still offer a menu that is locally inspired with a focus on Farm-to-fork product, but recipes and menu features will all hail from Chef Luca’s Italian heritage.  I am proud to say I was the first food writer to ever write about Passion 8, when the restaurant was located on HWY 51 in Ft Mill and I’ve kept you up to date on everything this talented couple has done since – stay tuned… I can’t wait to tell you about it all as the new menu is revealed and name changes occurs, so that you can make your reservations at LUCA soon and, in the process, #TellThemHeidiSentYou

Want to go to the Beard House or at least see it for yourself?

img_8414The  dinner last night, billed as practice round, gave the guests an opportunity to give feed back, so that the team of chefs can tweak as needed before the big dance in New York.  Its no small production – Luca will load up all the local product and drive to Baltimore two days before the dinner. He and Marc will prep in Baltimore the day before then drive to New York for a day of cooking in the infamous Beard House kitchen the day of the dinner. Thanks to the magic of digital technology, you can follow each of the chefs involved on their individual social media streams and the night of the dinner, Friday January 27, you can stream the action from the kitchen live via the James Beard Kitchen Cam – check it out on the Beard House website 

If you’ve a mind to go, see, taste and enjoy it all in person, tickets for the Butcher, Baker & Chef dinner in NYC are still available – make your reservations here.  

charles-grill-678x1024Mark your calendars as more Charlotte-based chefs participate in upcoming Beard House dinners as well.  Chef Charles Semail of Chef Charles Catering in Charlotte will also cook at the James Beard House the end of this week, in fact,  at a separate dinner with a team of five other chefs. Chef Charles dinner will focus on The Art of Charcuterie. The dinner in New York is on Jan 20. If you can’t get to NYC for the dinner Chef Charles is participating in, then head to the Matthews Community Farmers’ Market on Saturday to buy and for a taste what Chef Charles Catering does so well.

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Then, save the date in February as Chef Jamie Lynch of 5 Church in Charlotte, Charleston and Atlanta (and Top Chef fame) present a “Take Me To Church” dinner on Feb 5, 2017.  

 

 

heidi head shot 1 -Heidi Cooks | Heidi Writes | Heidi Teaches

If this post about some of our fabulous Charlotte-based chefs inspired you – I want to know where you are eating and what you are cooking. Remember  Charlotte, Queen’s Feast: Charlotte Restaurant Week  kicks off on Friday Jan 20 – where are you going to eat?

Post  your photos and then tag me on your social media posts – @HeidiBillotto and @HeidiBillottoCooks on Facebook; @HeidiCooks on Twitter and @HeidiBillotto on Instagram   Food is always so much better when you share it with friends!

Consider me your go-to-gal for info on chefs, restaurants, recipes, cooking tips, trends and food-centric travel.

I invite you to join me in all my culinary adventures, by signing up to follow this blog. You’ll get my recipes, reviews and articles as soon as they  post, directly to your in-box.

Almost here, Stay Tuned…my list of Jan, Feb and March 2017 hands-on cooking classes posts on Monday January 22, 2017 – can’t  wait!

Ten of NC (and VA’s) best, take NYC by Storm

HEIDI BILLOTTO FOODThis weekend, April 16-18, a bit of Southern charm, flavor and a lot of local culinary talent is headed up to the Big Apple.  Ten chefs will share the flavors of our region at the James Beard House in two separate dinners, the first A Taste of Charlotte on Sat April 16, and the second, Small Towns, Big Flavors on Monday April 18.
In  the second half of this post you’ll find a beautifully filmed  presentation of the local Charlotte production called order/fire by videographer and photographer Peter Taylor and chef Marc  Jacksina. The focus of this most recent edition of order/fire is the group of five Charlotte-based chefs and their journey this weekend to New York City where they have been invited to cook at the James Beard House on Saturday night April 16, 2016.
Taylor and Jacksina explain the order/fire project as “a lighthearted, conversational approach” to filming the life of someone in the culinary industry. “Each episode aims to get to know the area’s leading culinarians, mixologists, restaurateurs, purveyors and farmers to paint them in a more multidimensional light.”
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Heidi with the five chefs featured in the April 16 James Beard dinner along with Bonterra sous chef Mike Long and 300 East Assistant Pastry chef Miranda Brown

As a food writer of several decades in Charlotte, I have watched these chefs grow through the years, define their technique and style and even at their young age become a part of the old guard in the Charlotte culinary community.  I am so proud of this group of five representing Charlotte in such a big way and even prouder of the fact that they are bringing locally farmed and produced product of so many local and regional farms and farmers along for the ride. Watch the video and see how many local products you can count!
Go and show them how it done Chef-Chris Coleman The Asbury; Paul Verica, Heritage food & drink; Ashley Boyd, 300 East; R Blake Hartwick, Bonterra Dining & Wine Room; Bob Peters The Punch Room, we’ll be here rooting for you!
But that’s not all…here are five more reasons for us to take pride in our regional cuisine. That’s right, it’ll be a double dose of the Carolinas ( and a bit of Virginia) for the food-centric New York City crowd as chefs Kyle Lee Mcknight, Highland Avenue in Hickory; Nate Allen, Knife & Fork in Spruce Pine, NC; David Bauer, Farm & Sparrow Bakery in Candler NC; Ian Boden, The Shack in Staunton, Va; and Harper Bradshaw, Harper’s Table, Suffolk Va bring together their incredible pool of culinary talent to present a five course dinner  April 18, 2016.
Click the links in the first paragraph of this post to see what both of these talented teams will  be cooking in NYC and then file the info below when you are ready for a short road trip for some great eats… #TellTheHeidiSentYou
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Chef Kyle McKnight, Highland Avenue, 883 Highland Ave, Hickory NC  For reservations, Call 828.267.9800 or visit www.highlandavenuerestaurant.com

Highland Avenue Menu, Reviews, Photos, Location and Info - Zomato

allen_nateChef Nate Allen, Knife & Fork Restaurant, 61 Locust Ave in Spruce Pines, Nc, For reservations call 828.765.1511  or visit KnifeandForkNC.com Knife & Fork Menu, Reviews, Photos, Location and Info - Zomato

baeur_davidChef David Bauer, Farm & Sparrow Bakery in Candler Nc  Call 828.633.0584 or visit Farm and Sparrow.com

 

boden_ian_photo_sera_petrasChef Ian Boden, The Shack, 105 S. Coulter Street, Stauton VA, Call 540.490.1961 or visit TheShackVA.com The Shack VA Menu, Reviews, Photos, Location and Info - Zomato

bradshaw_harperChef Harper Bradshaw, Harper’s Table, 122 N. Main Street, suffolk VA, Call 757. 539.2000 or visit HarpersTable.com Harper's Table Menu, Reviews, Photos, Location and Info - Zomato

 

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Heidi with Chefs Sam Stachon and Kyle McKnight of Highland Avenue in Hickory NC

“To be in New York celebrating Highland Avenue’s success with our culinary team is an honor and a privilege. We believe in the mission of the James Beard Foundation and we believe that food, philanthropy and community will build a better tomorrow for all.” says Meg Jenkins Locke, owner of Highland Avenue. While not  mentioned on the Beard site, Chef Sam Stachon ( formally of King’s Kitchen in Charlotte and now at Highland Ave.) will be with Kyle and the Small Town, Big Flavor chefs as well.

So you can’t get to NYC this weekend, but still want in on all the action on Saturday and Monday nights from the comfort of your own home? The dinners start at 7 pm both nights, click on the James Beard Kitchen Cam  just before that and I think you’ll be able to watch all of the chefs in action…
And now on to the order /fire video featuring the Taste of Charlotte chefs learn more about their excitement and a bit about what local flavors they are bringing along. Its going to be a great weekend for these 10 culinarians… New York City prepare to be WOWED!. Kudos chefs – To each and every one!

(This post and video as originally seen on the order/fire website.  Credits to Peter Taylor and Marc Jacksina)

This Saturday night, if you’re in NYC and if you’re lucky enough to have one of the tickets to the dinner, you can have a Taste of Charlotte at the James Beard House.

4 Charlotte chefs, all past and future guests on order/fire, and one Charlotte mixologist, (arguably one of the best in the world) Chris Coleman from the Asbury, Blake Hartwick from Bonterra, Paul Verica from Heritage, Ashley Boyd from 300 East and Bob Peters from the Punch Room. These guys will be doing their best to wine and dine and impress in New York.

A couple of weeks ago order/fire stopped in as they prepped for their shake down dinner, a preview of the same dinner they will serve at the JBH, at Bonterra. We talked to each one a little about what they will be doing and what it means to get to cook at such a revered place of honor. Check it out here!

If this weekend whets your palate for more here is where you can go next week to find each of these talented Charlotte-based chefs and taste for yourself!! #TellThemHeidiSentYou

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Chef Chris Coleman

Chef Chris Coleman, The Asbury at the Dunhill Hotel, 235 North Tryon Street Charlotte NC Call 704.342.1193 for reservations or visit TheAsbury.com The Asbury Menu, Reviews, Photos, Location and Info - Zomato

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Chef Blake Hartwick

Chef Blake Hartwick, Bonterra Dining and Wine Room, 1829 Cleveland Ave, Charlotte NC Call 704.333.WINE for reservations or visit BonterraDining.com Bonterra Menu, Reviews, Photos, Location and Info - Zomato

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Chef Paul Verica

Chef Paul Verica, Heritage Food | Drink, 201 West South Main Street, Waxhaw NC  Call 704.843.5236 for reservations or visit HeritageFoodanddrink.com Heritage Food & Drink Menu, Reviews, Photos, Location and Info - Zomato

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Chef Ashley Bivens

Chef Ashley Boyd, 300 East, 300 East Blvd, Charlotte NC Call 704.332.6507 or visit 300East.net 300 East Menu, Reviews, Photos, Location and Info - Zomato  Ashely is also the pastry chef for Heritage Food | Drink

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Mixologist Bob Peters

Mixologist Bob Peters, The Punch Room (in the Ritz Carlton) , 201 E. Trade Street, Charlotte NC Call 704.547.2244 or visit twitter.com/THEPUNCHROOM Punch Room Menu, Reviews, Photos, Location and Info - Zomato

 

 

blog headerKeep up with my latest restaurant finds, cooking class schedules and recipes too as well as some three day weekend travel ideas with tips on where to eat drink and sleep and what to see while you are there. Simply subscribe to HeidiBillottoFood.com in the space provided in the side bar on the home page. In the meantime, follow me on Facebook at Heidi Billotto and Heidi Billotto Cooks; on Twitter @HeidiCooks; on Instagram  at Heidi Billotto and on PInterest @HeidiBillottoFood

 

Kindred’s in Davidson NC Garners James Beard Accolades

JBF_AWARDS_MEDALLION-BLOGOn Wednesday February 17, 2016 The James Beard Foundation announced  its list of Restaurant and Chef Award semifinalists for the 26th annual James Beard Foundation Awards. Selected from more than 20,000 online entries, the prestigious group of semifinalists in 21 categories represents a wide range of culinary talent, from exceptional chefs and dining destinations in ten different regions across the United States, to the nation’s top wine & spirits professionals, best new restaurants, rising star chefs, pastry chefs and bakers.

For the uninitiated, a James Beard Award is  the culinary equivalent to an Academy Award, a Grammy, and a Tony all rolled up into one. Its the Superbowl ring for chefs, bartenders, restaurants and cookbooks – the proverbial  gold seal of approval.

Carolina Chefs are on the World’s Radar

We are most fortunate across the Carolinas in general, and in the Charlotte area in particular, to have many chefs and restaurants worthy of award-winning consideration  –  guys and gals who love what they do and it shows. Chefs who turn out top notch fare day in and day out, support local farms and producers with the honor and respect they deserve; and treat clientele as they would friends and family.

I consider myself fortunate to be among those  who have the pleasure of telling the story of many of these chefs on a daily basis.  Sharing their talent in print, on the radio and on television; all the while posting social media chronicles of nearly each and every delicious bite!

This year, I am incredibly proud to see confirmation that the world is watching, as is evidenced by the fact that so many North and South Carolina chefs and restaurants appear on the list of 2016 James Beard Award nominees.

Among the great reasons for the ever wining and dining crowd from across the country to come to explore the culinary talents of North & South Carolina are Raleigh’s Death & Taxes, nominated in the Best New Restaurant category; the, oh so, talented (and my good friend) Lionel Vatinet of La Farm Bakery in Cary NC nominated in the Outstanding Baker category; Chef Ashley Christensen of Poole’s Downtown Dinner in Raleigh nominated for Outstanding Chef; and these 2016 nominees  for Best Chef in the SouthEastern Region (Chefs who have set new or consistent standards of excellence in their respective regions):  Nate Allen of Knife and Fork, Spruce Pine, NC; Jeremiah Bacon of The Macintosh, Charleston, SC; Brian Canipelli of Cucina 24, Asheville, NC;  Scott Crawford of Standard Foods, Raleigh, NC;  Steven Devereaux Greene of Herons in the Umstead Hotel, Cary, NC;  Vivian Howard of Chef & the Farmer, Kinston, NC; Kevin Johnson of The Grocery, Charleston, SC;  and Matthew Kelly of Mateo, Durham, NC.

I am thrilled to see each of these chefs singled out from the thousands of entries, I am proud to say I know most of these chefs, have eaten in these restaurants and have written about many of them.  And, I am  particularly proud to also see my friend Joe Kindred of chef and owner of the popular Kindred’s in Davidson NC also among the list of Best Chef nominees.

The Calm Before the Storm: Joe & Katy Kindred at the bar before Kindred's was open to the public

The Calm Before the Storm: Joe & Katy Kindred at the bar while Kindred’s was still under construction

You may remember an article I wrote for Charlotte Living Magazine shortly after the much anticipated Kindred’s opened for business.

Well, maybe you don’t remember – my article came out the same week (in fact the same day) as Bon Appetit magazine published and named Kindred’s one of 2015 Best New Restaurants. As you can imagine, my article was a  bit overshadowed; but that’s okay, it was for good reason and  I felt in good literary company.

My feature on Kindred’s is still up online on the Charlotte Living website – I’d be pleased if you would read it by using the link at the end of this post.

Then as he does now, Joe credits his wife Katy and his talented staff as the forces behind all the accolades. He is right – it takes a team; but every team has a leader who sets the pace. the tone and the positive sense of spirit.

Kindred's Milk Bread is one of the dishes that sparked the attention of Bon Appetit magazine...and with good reason!

Kindred’s Milk Bread is one of the dishes that sparked the attention of Bon Appetit magazine…and with good reason!

Being a chef, a great chef or even a good chef, is hard work – any award or accolade is a fabulous but fleeting moment in the day to day life of a leader who must still inspire the team, honor the farmer, shop the market, write the menus and keep up the rhythm to cook from his heart, and please customers every day with the same hustle he or she had from the start.

Joe Kindred is that guy.

When I visited Kindred’s while the restaurant  was still under construction, Joe took me into Kindred’s kitchen, showed me around and introduced me to each and every chef on the line. He shared what their individual specialty and background was and how they came to be a part of his culinary  team and how they had and would contribute to the whole.

Its that kind of spirit and willingness to share the spotlight that makes a good chef, a great chef. In a Facebook post after the nominees were announced, Joe shared the limelight once again, saying…

“Thanks for all the shout outs and support yesterday. I (heart) y’all. Although I am beyond grateful for the recognition, let’s tell it like it is. I don’t cook your food, our kitchen team does. Sure I lead them but they’re the ones that are executing day in day out on a high-level, so this is for them. And if it wasn’t for the brilliantly creative and hospitable people like my wife Katy, Blake Pope, Justin Burke-Samson  and our crazy good service team you would be being served food, by me, in a poorly lit gray box, listening to my bad music, and believe me it wouldn’t be nearly as magical as it is at Kindred Restaurant. All of us chefs are kidding ourselves if we think for a second we would get any recognition if it wasn’t for the people that set the stage for us. They are the difference makers.”

As are you Joe Kindred, as are you. Thanks for letting all of us come along for the ride! Cheers!

 

summer 2015 CLM coverIf you haven’t had the opportunity to eat at Kindred’s yet, you must; but first read the piece I wrote just after they opened in the Summer 2015 Charlotte Living issue.    Kindred: Crafting Culinary Experiences to Soothe Your Soul  While the seasonal featured menus may be different, all the love and attention they put into what they do still applies.

It’ll whet your palate for more and you won’t be able to wait to make a reservation! Kindred’s is located at 131 North Main Street in Davidson Nc. Kindred Menu, Reviews, Photos, Location and Info - Zomato

 

heidi head shot 1 -But that’s not all,

In addition to handing out awards, the James Beard Foundation also promotes chefs across the country as they cook at series of dinners promoting their local cuisine. In 2016 two teams of talented Charlotte chefs will participate in two separate James Beard Dinners.

The first, a group of five invited to fly up to New York and cook at the James Beard House. Four tremendously talented chefs and one craft cocktail driven mixologist will represent the Queen City at the Beard House in March. They are: Executive Chef Blake Hartwick – Bonterra Dining & Wine Room 
Executive Chef & Owner Paul Verica – Heritage Food & Drink       Executive Chef Chris Coleman – The Asbury at the Dunhill Hotel
Pastry Chef Ashley Boyd – 300 East & Heritage Food & Drink and Mixologist Bob Peters – The Punch Room in the Charlotte Ritz Carlton Hotel. 

The group is going to hold a Preview Dinner of what they will be cooking in New York at Bonterra Dining & Wine Room on Feb 28. The dinner is already sold out, however you can live vicariously through me that night as I will be in the kitchen taking photos and at the bar sampling each and every dish (as well as the cocktails Bob mixes up with NC own organic TOPO spirits) and posting live on Facebook and Twitter with each and every bite!

But wait, there’s more….

CCT logo_40On March 23, 2016  6:30-10 pm The James Beard Celebrity Chef Tour is back for the second year in a row at Bonterra Dining & Wine Room, located at 1829 Cleveland Ave. in Charlotte!  Five more of Charlotte’s bright and brilliant chefs will cook their way through a menu of amazing food & wine pairings.  Proceeds from the dinner benefit the James Beard Foundation.

Your host this night is chef Blake Hartwick of Bonterra Dining & Wine Room and he will be joined in the kitchen by Chef Joe Kindred of Kindred Restaurant, Davidson, NC; Chef Bryan Skelding (visiting chef from) The Greenbrier, White Sulphur Spring, WV; Chef Paul Verica, Heritage Food & Drink, Waxhaw, NC;  Chef Rocco Whalen, Fahrenheit, Charlotte, NC (and of Fahernheit & Rosie and Rocco’s both in Cleveland, Ohio); Charlotte, NC and Pastry Chef Jason Lemon of Bonterra Dining &  Wine Room

Tickets for this March 23 dinner are still available, but going fast! I’ll be there dining & wining & tweeting, posting it all – but instead of just reading about it, why don’t you just come and join me?

I’ve posted the menu below to tempt you… use the caption to my logo as the link to make your reservation and order tickets or call the number listed below. Hope to see you there!

2016 Charlotte James Beard Celebrity Chef Dinner


Passed hors d’oeuvres:
Joe Kindred : North Carolina Shrimp Rolls on Milk Bread ( Yes THAT milk bread)

Bryan Skelding: Hudson Valley Foie Gras Torchon “Old Fashioned”, Bourbon Cured, Orange Confit, Luxardo Cherry

Jason Lemon: Ashe County Cheddar Gougeres , Lusty Monk Mustard, Fines Herbs

Blake Hartwick: Cold Water Creek Griddle Cakes, NC Ostera Caviar, Benne Seed Oil Ice Cream, Pickled Ramps

Paul Verica: Green Garlic Panna Cotta, Shaved Veggies, Petite Greens and Flowers

Rocco Whalen: Rare Beef Roll, Greens, Sprouts, Miso, Apple Syrup

Entree :
Joe Kindred: Flounder Crudo, Sea Urchin, Carrot, Trout Caviar

Bryan Skedling: Smoked Heritage Farms Pork Loin, Ham Hock Fritter, Boudin Noir, Bloody Butcher Grits, Fried Spoonbread, Ramp Aioli, Bacon Jus

Blake Hartwick: Pinot Braised Chicken Thighs, BBQ Cauliflower, Sweet Potato Nage, Foie Gras Stuffed Morel Mushrooms, Fried Chicken Skins

Paul Verica: Brasstown Beef Tenderloin, NC shrimp, Root Veggies, Spinach, Demi

Rocco Whalen: Chilled Thai Cucumber Soup “Raita”, Served with Crispy 27 Vegetable Samosas

Dessert:
Jason Lemon: Marcona Almond Clafoutis, Honey Spelt Crust, Blond Chocolate Cremeux. Bee Pollen, Cacao Nibs

Tickets for the March 23 dinner are  $150 per person, all inclusive (includes wine pairings & gratuity)
6:30pm cocktail reception with passed hors d’oeuvres; 7:00 pm dinner
For reservations use the link listed above or please call 704.334.6944 #TellThemHeidiSentYou