Seasonally Speaking: It’s Time for Local Organic Baby Ginger

img_4511To every time (and to every fruit, flower, herb and vegetable) there is a season.

Back in 2011, it was my pleasure to join a small but excited group at  Windcrest Farm in Monroe, NC for the first harvest of a new crop of  organic baby ginger! Mary  and Ray Roberts-Tarlton, owners and farmers at Windcrest, a certified organic farm, grow all kinds of cool and unusual herbs and veggies, but this first crop of baby ginger was something special. Fast forward these past five years and the annual every growing ginger crop at Windcrest has become an occasion to celebrate!

Roberts and her team start the ginger from organic seed from brought in from Hawaii early in the year and then transferred the tender young plants to their home in the ground in one of Windcrest’s many greenhouses. As the tubers grow beneath the ground, the stalks and leaves shoot up to heights from 4-6 feet tall. The joy here is that the whole plant can be used from stem to stern. The leaves can be dried and crumbled for tea, to add to various dried spice, salt or pepper mixes and the roots can be candied, pickled, stewed, sautéed, simmered – the list goes on and on.

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Heidi Billotto on the cooking set of Charlotte Today with show hosts Coleen Odegaard & Eugene Robinson

 

Each year around this time, I feature the Windcrest organic baby ginger in one of my television cooking segments. This week I was on WCNC’s Charlotte Today and ginger was the star of the show as I used it to prepare one of my favorite recipes for quick and easy local BBQ baby back ribs.

The glaze on these ribs was inspired by one of my favorite cocktails made with bourbon, a ginger-honey simple syrup, orange and ginger ale, and believe me, its a keeper! What I love about it is that its not too thick, so while the gingery glaze adds a fabulous sticky sweet and spice flavor, it doesn’t overwhelm and one can still taste the meat.

img_5026I recommend using local pork – lots of choices at any one of Charlotte’s several Farmers’ Markets, and if you can’t find pork ribs, use chops instead. The key to make the recipe move along faster cut the rack of ribs into double chops. The recipe also works well on chicken, seafood and tempeh ( although cooking times will vary slightly) – see my variation notes at the end of the recipe.

Several recipes to share hereCandied Ginger and as a result a Ginger Simple Syrup to use in cocktails  or to make your own ginger ale. The recipe for the ribs I cooking on television this week and a fun recipe for the Japanese Ginger Salad Dressing we all love each time we eat at a Japanese steakhouse.  You’ll find the video from the Charlotte Today segment at the end of this post  – just look for the pink television screen with my logo!

cropped-heidi-cooks-logo.jpgOctober’s On The Farm Cooking Class For more ginger how-tos and to see it for yourself, I’d love to have you join me and Mary Roberts for a ginger-centric On The Farm cooking class at Windcrest on Sunday Oct 16, from 1-4 pm. The class includes a farm tour where we see the farm up close and personal and will hear from Mary about sustainability, why it is important to her to grow organically and all about raising crops year round in a greenhouse environment. Plus we’ll cook and enjoy 4-5 new recipes for 4-5 delicious courses of local fare all with a ginger-centric theme. In addition to the tour and the food, the class also includes wine pairings from Assorted Table Wine Shop with each course, a recipe packet for each participant, and gift bag with sample sized local goodies and coupons. Cost is $85 per person. To make your reservations, simply email me directly at Heidi@HeidiCooks.com. 

The lovely thing about cooking with baby ginger  is that when it is harvested it comes without the hard, heavy skin grocery store ginger always has – the ginger develops that skin as it ages – and has a light and delicate flavor plus tons of health benefits as well.

Hope you’ll  attend our On the Farm cooking class later this month – reservations are a must, please, and visit Mary at the market this week and next to get a taste of the 2016 local ginger harvest and enjoy  the pleasures of cooking with the baby ginger while it is here and available, fresh and in season – its really something special!

Classic Japanese Steak House Ginger Salad Dressing

3 Tbsp. minced onion

3 Tbsp. canola oil

2 Tbsp. raspberry vinegar

3 Tbsp. finely minced baby ginger

2 Tbsp. organic ketchup

1 Tbsp. Mushroom-flavored soy sauce

1/2 clove minced garlic

Sea salt and cracked pepper to taste

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender and process until combined.Spoon over a plate of your favorite mixed greens.

Homemade Candied Baby Ginger

1 pound fresh baby ginger, thin sliced

4 cups organic granulated sugar

4 cups water, plus more for the initial cooking

pinch of salt

Put the thin baby ginger slices in a large stainless steel pot, add enough water to cover and bring to a boil. Reduce heat; simmer for ten minutes. If you are making this recipe with older store-bought ginger you will want to repeat this precooking process one more time.

Mix the sugar and 4 cups of water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F measured on a candy thermometer

Remove from heat and let the ginger stand in the syrup for at least an hour while the mixture cools.

Remove the ginger from the syrup, reserving the syrup, and place the sliced ginger on a cake rack fitted over a baking sheet with sides. Drain the ginger and then sprinkle with additional sugar to coat both sides of the ginger. As the ginger cools more sprinkling sugar may be necessary.

For your own Ginger Ale

Combine:

1 to 2 Tbsp. of ginger syrup left over from making the candied ginger

sparkling water

Juice of one lime

Fill a tall glass filled with ice, add ginger syrup and the juice of a half of a lime and top with soda water. Adjust flavor adding more ginger syrup or lime as needed. Stir to blend and garnish with lime wedge or a sprig of fresh mint

And finally for the Ginger and Honey glazed baby back rib recipe that Charlotte Today co-hosts Eugene Robinson and Coleen Odegaard raved about on air –

Heidi’s Local Honey and Organic Baby Ginger Baby Back Ribs

img_5032One of my favorite honey-centric cocktails is with bourbon or aged rum, honey, orange and ginger ale – take the same flavors mix them with the baby ginger and apply then to a glaze or marinade and viola…

For a fuller orange flavor in this recipe, I used the Blood Orange infused EVOO from Pour Olive, my go-to artisan olive oil shop on East Blvd. in Charlotte

What make the ribs tender enough to saute is parboiling them first. Bit be sure that the Parboiling Liquid has plenty of flavor – for the parboil, combine

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Make your parboiling liquid flavorful!

2 Tbsp. Pour Olive Blood Orange EVOO

4 thick  slices of Windcrest Farms Organic baby ginger, minced

1 cup toasted  baby ginger leaves – simply crisp them up in a 200 degree over for 10-15 minutes to concentrate their delicate flavor

¼ cup fresh Italian leaf parsley

1 bottle of pale amber beer

2 cups mushroom broth

1 rack local Baby Back Ribs, cut into double ribs

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Glazing the ribs with the basting liquid sears the flavor on the meat

 

Basting sauce:

2/3 cup teriyaki, ponzu or hoisin sauce

¼ cup dark sesame oil

¼ cup minced fresh Windcrest Farms Organic Baby Ginger

1 cup aged whiskey or aged Rum ( I love to use NC’s own  organic TOPO aged whiskey here)

Juice and zest of two oranges or 2 Tbsp. Blood Orange EVOO from Pour Olive

Dash or two of  Crude Bitters orange & Fig bitters ( available at the Savory Spice Shop in Southend Charlotte

1 cup Spicy Hot Blenheims Ginger Ale – made in Blenheims, SC!

½ cup Dancing Bees Farm Honey – your favorite variety ( I love the sourwood honey here and its available on Saturdays at the Matthews Community Farmers’ Market and the Charlotte Regional Market on Yorkmont Road.

 Condiments to serve – Texas Pete (if you’d like to spice it up a bit!)

img_5038Combine parboiling ingredients in a stock pot. Bring to a boil, add the whole racks of ribs. Allow to come back to a boil then reduce heat to a simmer of 30-40 mins or so.

While ribs are simmering, prepare basting sauce by combining all of the ingredients, except the honey and ginger in a medium sized saucepan. Bring to a boil and allow to reduce by one third. Remove from heat and stir in honey and ginger.

Remove ribs from the simmering liquid. Bathe the ribs in the glaze and place the ribs on a saute pan or grill pan, basting with the glaze until it just starts to brown on the meat, or  place in a roasting pan under the boiler for 2-3 mins on each side.

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Use chicken, seafood or your favorite vegan or vegetarian tempeh with the same delicious ginger glaze

 

To make a vegetarian version of the same – use tempeh or tempeh style “chicken” patties ( available at Earthfare in Charlotte) No parboiling needed – just saute the patties in the Blood Orange oil until nicely browned, then bathe in the glaze and cook down until the glaze has thickened slightly. Same method will work well for your favorite seafood.

For chicken –  no parboiling needed – simply season  bone-in ( this adds more flavor) pieces with salt and pepper and bake  in a preheated 400 degree oven in a covered roasting pan for 30-40 minutes. Remove the lid of the pan and add the basting  liquid. continue to bake for another 5 minutes  or broil the chicken for 2-3 minutes until the glaze starts to brown.

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Watch the video from my October 2016 cooking segment on WCNC’s Charlotte Today here.

 Then, be sure to register to attend my October Ginger-centric cooking class at Windcrest Farm on October 16, 1-4 pm. Cost is $85 per person. To make your reservations, simply email me directly at Heidi@HeidiCooks.com and I’ll send you all the info you need to complete your reservation. Looking forward to seeing you there!

What are you doing New Year’s Eve?

HEIDI BILLOTTO FOOD
 “Maybe it’s much too early in the game; Aah, but I thought I’d ask you just the same; What are you doing New Year’s, New Year’s Eve?
“Wonder whose arms will hold you good and tight; When it’s exactly twelve o’clock that night; Welcoming in the New Year, New Year’s Eve”

 

NYE bottleNow that I have you in the mood, humming along, no doubt; here’s the scoop on ten Charlotte area restaurants and what they are serving for New Years Eve 2015 – Take a read, make a reservation and then Eat, Drink & Celebrate  as we welcome in 2016! Cheers!

300 East –

300East_front_5_13300 East. located as the name suggests at 300 East Blvd., is locally owned and  has been a mainstay in the Charlotte restaurant scene since 1986 capping off Charlotte’s ever developing East Blvd. restaurant row in Charlotte’s Dilworth neighborhood.   If you are not up for a dinner out on New Years’ Eve – you might want to enjoy lunch instead and I’m happy to say that 300 East will be serving a midday meal on Thursday December 31 from 11-3:30.  Dinner  service on the 31st is  from 5-10PM. The full dinner menu will be available, as well as an optional 3-course package for $40. Reservations are highly recommended by calling 704-332-6507 or visit 300east.net   300 East Menu, Reviews, Photos, Location and Info - Zomato

A big supporter of local farms, the 2015 New Years Eve 300 East menu features product from some of my favorite places to shop local as well  – Cheers to Boy & Girl Farm, Small City Farm, Bosky Acres, Clover Mushroom Farm, High Rock Farm, A Way of Life Farm, Windcrest Farm for making the dinner at 300 East even better… and here is what the talented staff of 300 East, headed by the dynamic duo of chefs Kristine Schmidt and Ashley Boyd, is serving as we welcome in 2016!

Diners may select one choice from each category for the  $40 prix fixe pricing , or you may order a la carte – the Full Dinner Menu will  also available!

Starters:  Sunchoke & Potato Soup, Roasted Lobster

Salad of Bibb Lettuces & Roasted Beets, Almond Crusted Goat Cheese, Clementines, Champagne-Mustard Vinaigrette

Mains:  Border Springs Lamb Osso Bucco, Rosemary Mint Gremolata, Gigante Bean-Taleggio Puree, Sauteed Rapini

Persian Spiced Brick Grilled Poussin, Tahini Yogurt, Freekah with Apricots, Walnut Green Beans

Seared Hawaiian Ono, Shiitake, Maitake & Oyster Mushrooms, Rice Noodles, Asian Greens, Ginger Dashi

Dessert:  Carrot Cake, Black Walnuts, Fromage Blanc Ice Cream, New Ginger Marmalade

French Broad Chocolate Cremeux, Chestnut Sponge Cake, Popped Sorghum, Caramel

 

The Asbury at The Dunhill Hotel

Asbury LogoAs only the team of Chefs Chris Coleman, Matthew Krenz and Jossie Perlemutter can do it, New Years Eve guests are in for a treat at The Asbury with a special five-course tasting menu on tap for the evening. (The tasting menu is also quite nicely offered in a vegetarian version) Cost $75 per person with an additional $40 for wine pairings (plus tax and gratuity).  To whet your palate while you read on  The Asbury’s menu’s follow… the evening starts with Amuse, or a little bite to get your palate in the mood; gives you a pause to refresh with an Intermezzo  or midway and ends with “Mignardise”  small sweet tidbits to finish the evening. The Asbury is located adjacent to the Dunhill Hotel in Uptown Charlotte at 235 N Tryon Street. Parking in the deck directly behind the Dunhill and the restaurant will validate. For more info visit TheAsbury.com
Reservations are a must: http://bit.ly/SaveMySeatAtTheAsbury  or call 704.342.1193The Asbury Menu, Reviews, Photos, Location and Info - Zomato

The Asbury NYE Tasting Menu:
First Course: Salad of Bitter Greens | egg, mushroom, pepper gel, charred walnut miso, carrot
Second Course: Smoked Scallop Custard | juniper + thyme shortbread, citrus, mustard, chili, kale
Third Course: Bacon-Wrapped Duck Confit | beet tartar, arugula, pickled apple relish, cranberry, spiced pecan
Fourth Course: Thyme + Smoked Peanut-Crusted Lamb Chops | cranberry chutney, whipped sweet potatoes, roasted broccoli, coffee + cocoa demi
Fifth Course: Tasting of Chocolate

The Asbury NYE Vegetarian Menu:
First Course: Salad of Bitter Greens | egg, mushroom, pepper gel, charred walnut miso, carrot
Second Course: BBQ Shiitake + Ricotta Raviolo | butternut squash bisque, arugula, pecan gremolata
Third Course: Roasted Broccoli | tofu, pickled wheatberries, cranberries, goat cheese, cashews, pear
Fourth Course: Winter Vegetables | crispy oyster mushrooms, harissa spiced root vegetables, Carolina Gold rice, charred corn + bay broth
Fifth Course: Tasting of Chocolate

Fahrenheit Charlotte –

fahrenheitNothing like watching the New Year’s Eve roll in on one of Charlotte’s most popular rooftops as the clock stokes midnight, you’ll have a birds eye view of the city and can step outside to raise your glasses high. Special menu with lots of mouthwatering choices – Chefs Rocco Whalen, David Feimster and the Fahrenheit Charlotte team and working their magic to make it a spectacular evening with a four course menu to beat the band. Selections include Dutch Harbor King Red Crab Bisque with winter truffles, Vietnamese Chicken Springrolls, Garlic Black Pepper Lobster, Kobe beef short ribs, Beef tenderloin and Moroccan Lamb loin, just to name a few. Wind it all up with bread pudding, cobbler, creme brulee or my personal fave: Dark Chocolate Jolt Cake served with Fruity Pebble Cremeux and Marshmallow Cotton Candy! Fruity Pebbles – you just gotta love it! Fahrenheit Menu, Reviews, Photos, Location and Info - Zomato

The Complete Fahrenheit New Year’s Even menu with all the selections is up online at http://www.chefroccowhalen.com/fahrenheit-charlotte/events/

Reservations are required and must be confirmed with a credit card, Cost is $99 per person or $240 per couple. Pricing includes a bottle of Moet & Chandon White Star Champagne. Call for reservations 980-237-6718.  Located in uptown Charlotte atop SKYE Condominiums at 222 S Caldwell Street. Valet parking and adjacent lot make for easy access. For more info visit ChefRoccoWhalen.com

Fork!

forkWant to make it a farm to fork New Year’s Eve? Lots of these restaurants featured here use local product, But Chef Tim Groody, now of Fork! in Cornelius is credited with making the movement real in Charlotte when he was the first chef to ever put a famer’s name on a menu in the Queen City. You can read all about it in my culinary section of the winter issue of Charlotte Living Magazine! But first, if you live north of the city, consider New Year’s Eve dinner at Fork!

Lots of local on the menu which is prix fixe at $65 Per Person and features  your choice of two Bites, one main, & one dessert. There are sides two – for all the details visit http://www.forkdining.com/resources/NYE16.pdf  Be sure to as about gluten free options! For reservations call 704-655-7465 or visit Forkdining,comFork! Menu, Reviews, Photos, Location and Info - Zomato

Bites

Fried NC Oysters- spicy cornmeal crusted, marcona almond sauce

Foie Gras Torchon & Smoked Duck Gyoza – persimmon, apple salad House Made Whipped Ricotta & Oyster Mushrooms – shaved burgundy truffle, pickled beet oil

Brussel Sprout & Charred Vegetable Salad – carrots, turnips acorn squash, pomegranate preserved lemon vinaigrette Kale & Baby Lettuce Salad – granny smith apple vinaigrette, spicy pecans

Low Country Shrimp Cocktail – spicy tomato granite, broccoli okra slaw, carolina rice

Turkey Neck Rillets – raw vegetables, sea salt crackers

Sweet & Sour Fresh Bacon & Scallop – preserved damson plums

Mains

½ Ashley Farm Guinea Hen

Roasted Mills Family Farm Strip Loin

Carolina Bison Hanger Steak

Pan Seared NC Seafood

Pan Roasted Dry Pack Sea Scallops

and for Dessert –  Chocolate Mousse Cake, Dark Rum Sauce Cream Cheese Glazed Carrot Cake, Candied Bacon, Apple Pecan Nougatine Spiced Pumpkin Pot de Crème, ginger bread crumble, pomegranate                                   Chapel Hill Creamery Raw Milk Asiago sea salt crackers, rosemary honey, evoo

Heirloom Restaurant – 

heirloomTucked away in Charlotte’s Bellhaven neighborhood, near Moutain Island Lake,  Heirloom is an easy drive from Uptown, South or North Charlotte, there is plenty of parking and is a Charlotte hot spot you simply do not want to miss. Chef and owner Clark Barlow is making big waves, sourcing from local North Carolina farms and producers and won’t serve anything that wasn’t “Grown. Raised. Caught. Made.” in North Carolina. He and his incredibly talented staff celebrate each season and then can, jar and preserve the harvest for use all year round.  Clark has made appearances on The Food Network’s Chopped and Beat Bobby Flay.  Before opening Heirloom, Clark worked and trained at The French Laundry in California and at El Bulli in Spain, just to mention a few of his creds,  and now he’s taking that same small plate philosophy and doing doing it in spades with all North Carolina local product. Heirloom offers a regular 12 plate tasting menu, but for the end of this year and the beginning of the next, he’s raising the bar.   Celebrate New Year’s Eve in 16 Small Local Delicious Bites to ring in 2016.

$100 per 16 course menu, savor each bite, celebrate all that is local and start your new year at Heirloom.  New Year’s Eve service from 5-10 pm.  The complete 16 course menu will be up on the Heirloom Website on Tuesday Dec 29 by 5 pm.

Always happy to try to accommodate the customer,  Clark asks that for this specially prepared holiday meal, any one with any sort of dietary restrictions needs to call before making reservations. This would include those interested in vegan and vegetarian options as well.  Reservations Are A Must, by calling 704.595.7710 or with a visit to HeirloomRestaurantNC.com. Heirloom is located at 8470 Bellhaven Blvd. Heirloom Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Lumiere Restaurant –

lumiereLumiere French Kitchen is located in the heart of Myers Park in Charlotte at 1039 Providence Road. Owned an operated by Chef Tom Condron and Matthew Pera, Lumiere brings modern French cuisine to the Queen City. To read more about chef Tom Condron’s philosophy and all he brings to the table  (Pun intended) at Lumiere in the feature article I wrote in the culinary section of the new Winter issue of Charlotte Living. Then book a reservation for New Year’s Eve when Condron and staff will be offering a four course Four Course Tasting Menu with Lobster, Shrimp, Wild Boar to Dry Aged Prime Beef . For more info call 704.372.3335 or visit lumiereMyersPark.com Lumiere Menu, Reviews, Photos, Location and Info - Zomato

modPALEO –

mod paleo logoHere ‘s an option for after the clock strikes midnight and you make that New Year’s resolution to take better care of yourself in 2016. Just when you thought you were going to have to go it all alone, Charlotte’s modPALEO comes to the rescue! Chef Kris Reid and the talented team are here to help and have already come up with a plan of meals prepared with local and sustainable ingredients. All you have to do right now is register for the program  Dec 26-30. modPALEO is a Carolinas-based, pre-packaged meal service that offers a modern approach to healthy eating, based on the Paleo lifestyle. They believe in maintaining balance and wellness through the power of real food, well-sourced ingredients and sustainability

Commit to Eating Clean and feeling great  with this limited time offer. The “Keepin’ it Clean in 2016” package includes 4 weeks of modPALEO meals purchased in advance for the month of January. You choose how many meals and modPALEO will deliver 4 orders throughout the month (deliveries on January 6, 13, 20 and 27). Shipping and tax are included in pricing. Save between 5 and 25% by paying up front (depending on meal plan). Everything you need to make it happen is at https://store.modpaleo.com/news/Clean2016/  JustDoIt!

Passion 8 – 

passion 8 logoMy friends Jessica and Luca Annunziata and their talented team at Passion 8 are making a night of it with a New Year’s Eve Masquerade party. Two seatings at the popular Elizabeth Avenue restaurant.  First at 6pm featuring  4 fabulous Courses for $85 ; and then the Second Seating at  9pm with  5 Fabulous Courses for $125 with Champagne. An hour before the stroke of midnight the photo booth opens up so you can capture the moment and there will be dancing and a live DJ. Complimentary Hors D’oeuvres & Champagne Toast at Midnight. its all happening at 1523 Elizabeth Ave. Complimentary Parking in adjacent lots.   Wondering what those four or five courses will be? Here you go…. and then Call for Reservations 704.910.3161 or visit http://thepassion8.com/12-31-15/  Passion8 Menu, Reviews, Photos, Location and Info - Zomato

To Start: Foie Steak, Peanut Butter Foam, Butter Squash, Walnuts Brittle, Apple Butter

Butter Poached Lobster,Snow Peas, Chanterelle, Lobster Consommé, Crispy Ramen

Beef Tartare, Potato Gaufrette, Quail Egg, Horseradish Crema, Winter Pickled Vegetables

-Salad / Soup-  Mushrooms Consommé,Pickled Vegetables, Truffle Bone Marrow Butter

Winter Green Salad,Goat Cheese Fritter, Sliced Apple, Candy Beets, Pecans,Whole Grain Mustard Vinaigrette

Crudo – Apple Fennel Salad, Yuzu Caviar, Shaved Radish, Micros Herbs, Wasabi Aioli

Mid Course-  Squid Ink Pasta,Snow Peas, Capers, Grilled Calamari, Fennel Broth

Exotic Mushrooms and Truffle Champagne Risotto, Shaved Ricotta Salata

Scallop,Parsnip Puree, Foie Gras Caramel Butter Sauce, Spaghetti Squash, Crispy Prosciutto

Entrees-  Poussin, Stuffed with Sausage & Truffle Bread Pudding, Jamon Iberico,

Butternut Squash Battonet, Spinach, Sage Pan Sauce

Branzino, Brussels Sprout Petals, Trumpet Mushroom, Black Rice, Fish Brodetto

Surf & Turf,Filet, Butter Poached Lobster, Pea & Macaroni Cake, Warmed Zabaione, Collard Greens, Apple Micro Salad

Elk Loin, Cinnamon Butternut Squash, Peperonata, Crispy Kale, Coffee Bourbon Reduction

Dessert-  Chef’s Duet

Village Tavern

Village tavernThe annual New Year’s Eve Party at Village Tavern on 4201 Congress Street in the SouthPark area takes place from 9pm to 1am!    Enjoy another masquerade themed evening with the sounds of DJ Chase Morgan, drink specials, delicious appetizers and party favors for all!  $20 cover charge per person, alcohol and gratuity under separate cover. Safe transportation will be available. For more information and reservations, please call 704-552-9983 or visit http://www.villagetavern.com/locations.cfm/8/charlotte-nc/ Village Tavern Menu, Reviews, Photos, Location and Info - Zomato

 

Vivace Charlotte

vivaceFinally, perhaps a taste of Italian is what you’ll want to ring in the new year. Lots of great Italian options in town for sure, but one of my recent favorites is Vivace, located in the Metropolitan shopping area between Uptown and Southend at 1100 Metropolitan Ave.

Enjoy fine food and a beautiful view of the Charlotte Skyline from the outdoor patio or the upstairs dining area. Chef Mike Suppa is doing big things there – you won’t leave disappointed and that’s for sure. also impressed that there are regularly vegetarian, vegan and gluten free options on the menu.  For New Years’ Eve its a prix fixe menu with lots of choices, among them, lobster bisque with sage gnocchi and  chestnut crema; tuscan kale salad with pomegranate, caramelized winter squash, toasted pumpkin seeds, shaved caprino and  white balsamic dressing; several pastas; rabbit lasagna with mataki mushrooms, rosemary ricotta, fontina and caramelized onions; lamb porterhouse with oregano potatoes, black olive crema, braised escarole and golden raisins; and for dessert – a host of the chefs sorbets and gelatos as well as peppermint tiramisu, flourless chocolate cake or banana budino. For the complete menu visit http://www.vivacecharlotte.com/menu/new-years-eve

Cost is $55 per person | $75 with wine pairings for each course. Dinner service begins at 5 pm.    For reservations  call 704-370-7755  or visit VivaceCharlotte.com Vivace Menu, Reviews, Photos, Location and Info - Zomato

NYE bottle

 

 

The problem with any sort of list is that eventually it has to end –  Know that with every list I write and every televised restaurant segment I do there are always lots more of great restaurants and chefs in Charlotte to try as well. All  doing fabulous things for New Years Eve and all year long. Make it a point in 2016 to eat local and support  our incredible local culinary community – Cheers to them all.