Founding celeb chef Laurent Tourondel will pop in to BLT Steak to cook with chef de cuisine Ben Miles, and the place will offer a $5 lineup at dinnertime as well, on Sept. 26 and 27. On that specialty menu, for $5: all dinner appetizers (including shrimp cocktail, crabcake, tuna tartare and oysters from both coasts, by the half-done), all dinner desserts, a cocktail called the Apple Pie Old Fashioned, and select wines by the glass. 110 N. College St. in the Ritz-Carlton; reservations: 704-972-4380.
Monday, September 22, 2014
McAlister’s Deli, a regional chain which opened its first Charlotte location in 1999 and now has 17 stores in the area, is celebrating this week with the following freebies and fundraising at the Arboretum, Olde Towne, Lake Norman, Monroe, Mooresville, Ballantyne, Rea Road, Park Road, UNCC, Concord, Matthews, Whitehall, Carolina Place, Baxter and Rock Hill locations (see the Facebook page for details):
Monday (Sept. 22): A free cookie
Tuesday: 15 percent of all proceeds will go to Autism Speaks, Greater Charlotte Chapter, in honor of National Autism Awareness Month
Wednesday: Kids eat free all day, and there's a VIP Night at the Arboretum location (8046 Providence Road)
Thursday: Free tea
Friday: All Charlotte-area city service employees get $3 off their purchase (you must show ID) on this Service Appreciation Day
Friday, September 19, 2014
Georges Brasserie hosts its third annual "Shucked" on Oct. 2: an all-you-can-eat-and-drink oyster feast for $95 ($75 without drinks). The event offers oysters from both coasts, plus clams on the half shell, oysters Rockefeller, roasted oysters, steamed clams, clam crostini, fried oysters, wine, beer and oyster shooters, and live entertainment, too. 4620 Piedmont Row Drive; 980-219-7409.
Thursday, September 18, 2014
After a visit last Sunday to Horne Creek Farm to gather apples, Heirloom hosts the product Sept. 22: A special apple-riddled dinner that's also a fundraiser for Slow Food Charlotte, Lomax Incubator Farm and the Piedmont Culinary Guild.
The menu, for $100 (wine pairings for $40 more):
1st: Clark Barlowe of Heirloom
"Crudo & Crudite"
Charlotte Fish Company seasonal crudite with apples in textures
2nd: Majid Amourpoor of Bistro La Bon
Chestnut apple soup
3rd: Ben Philpott of Block & Grinder
Foie gras and truffle stuffed apple, Gorgonzola mousse, Lucky Clay Farm baby greens
4th: Marc Jacksina of Earl's Grocery
Beef heart carpaccio, tart apple, horseradish
5th: Michael Bowling of Hot Box
Crispy rind pork belly, salted smoked apple butter, roasted root vegetables, Bulleit Rye apple chips
6th: Greg Collier of The Yolk
Smoked apple buckwheat poundcake, Apple Pie Moonshine ice cream, white cheddar brown butter crumble, apple cider crème anglaise
Reservations: 704-595-7710. Heirloom: 8470 Bellhaven Blvd.
The second round of Charlotte-area chef competition wrapped this week, so the Got To Be N.C.-product-related event is down to four chefs: Brian Williams of Upstream, Jon Fortes of Mimosa Grill, Tom Dyrness of Mama Ricotta's and David Feimster of Fahrenheit.
Matchup: Jon Spencer of Epic Chophouse and Williams of Upstream.
Surprise ingredients: N.C. fish and Old Mill of Guilford grits.
Highest scoring dish of the night: Sweet grit and almond cake, vanilla Railhouse Porter marshmallow, buttermilk sherbet, pine nut toffee (by Chef Williams; see below).
Advancing: Williams, with a score of 30.31212914 to 25.69503916.
Matchup: Paul Ketterhagen of Carpe Diem and Jon Fortes of Mimosa Grill.
Surprise ingredients: Texas Pete Cha! (it's a sriracha sauce) and Goat Lady Dairy chèvre.
Highest scoring dish of the night: Orange-scented five-hour braised Heritage Farms Cheshire pork belly, almond-crusted Goat Lady Dairy chèvre sweet potato cheesecake, melted squash and Texas Pete Cha! Q (by Chef Fortes; see below).
Advancing: Fortes, with a score of 27.77736220 to 21.70314136.
Williams and Fortes face off Sept. 23, and yes, that is a matchup of chefs who cook at sibling restaurants; both work for Harper's Restaurant Group sites. The other second-round competition yielded a Sept. 22 matchup of Dyrness and Feimster, both of whom cook for high-profile owners: Mama Ricotta's Frank Scibelli has several places around town; Fahrenheit's Rocco Whalen's original is in Cleveland. No one cooking for himself in a one-location-place remains. (And yes, "himself" is right: No women started.)
The final is set for Sept. 29; all competitions are held at Bonterra in Dilworth, and are currently sold out.
Wednesday, September 17, 2014
Del Frisco's hosts a Jordan Winery dinner Sept. 20, with Dena Zigler speaking. In the lineup: salmon carpaccio with Meyer lemon peach vinaigrette and Chardonnay; braised beef short rib over pan-roasted summer vegetables with 2002 Cabernet Sauvignon; filet mignon with duxelles and creme fraiche potatoes and Cabernets from both 2003 and 2005; and mixed berry shortcake with the 2008 cab. $175; 4725 Piedmont Row Drive; 704-552-5502.
Final reminder: An all-star edition -- with notable chefs from around the Southeast -- of dinners to avert childhood hunger happens Sept. 20 at Mimosa Grill.
Mimosa executive chef Jon Fortes hosts; visiting chefs are Vivian Howard of Chef & the Farmer in Kinston (and of the upcoming Season 2, premiering on PBS Oct. 5, of "A Chef's Life"); Colin Bedford of Fearrington House in Pittsboro; Jay Swift of Atlanta's 4th & Swift; and Joe Trull of Grits and Groceries in Belton, S.C.
Cost is $175 and proceeds go toward national hunger relief group Share Our Strength's effort to end childhood hunger. (You can also become a sponsor, at varying levels.
On the menu:
Passed appetizers from Fortes, including Springer Mountain chicken "ballontine" (with country ham, preserved apricot and sage); N.C. Shrimp Tacos with pickled Harmony Ridge cabbage; Tobaccoville beet carpaccio with local beans, citrus and Looking Glass goat cheese; and Wagyu beef gougere with Ashe County cheddar pimento cheese.
First course from Bedford: Yuzu crab salad with black-pepper-poached pineapple, celery root, truffle and crispy tapioca, and Avant Sauvignon Blanc
Second course, from Howard: Carolina Gold red rice with crispy okra and green tomato vinaigrette, and Carmel Road Unoaked Chardonnay
Third course, from Swift: Crispy Heritage Farms pork shank with jowl bacon succotash, hot muscadine mostarda, and Belcreme de Lys Pinot Noir
Fourth course, from Trull: Apple and fig bread pudding with cider caramel, candied cashews and Jorge Ordinez Special
327 S. Tryon St.; info: Adele Nelson, firstname.lastname@example.org, 202-594-3595.