5 ChurchA three-course, prix fixe Sunday supper menu for $28 will be held from 5 to 10 p.m. First course choices include black bean hummus and flatbread, white bean and root vegetable stew, Szechuan pork belly, a bib lettuce salad and quinoa tabbouleh with feta and flatbread. For entrée choices: C.A.B. hanger steak with roasted potatoes, wasabi crusted salmon with sautéed bok choy, smoked and roasted chicken with collard greens and crispy marinated tofu with spinach and kimchi. Dessert options: smores trifle, frozen citrus and white chocolate parfait and vanilla bean crème brulee. Add a three-course wine pairing to your supper for $15.• 5 Church 5 Church St. 704-919-1322 www.5church.com.Fig TreeChef Greg Zanitschs Fig Tree will host a number of wine dinners. Barlow Vineyards proprietor Barr Smith hosts dinner at 7 p.m. Feb. 26. Barlow Vineyards, located in the upper end of Napa Valley, is a small production vineyard, producing about 2,000 cases annually. At 7 p.m. March 12, John Schultz, regional manager for Dutton-Goldfield Winery, hosts a dinner featuring his winerys wines. at 7 p.m. April 23 Venge Vineyards Kurt Venge hosts a dinner featuring his wines from the Oakville District in Napa. Fig Tree announces their multi-course wine dinner menus and pricing approximately a week and a half before each event. Call to reserve your spot.• Fig Tree 1601 E. Seventh St. 704-332-3322 www.charlottefigtree.com.UpstreamOn Feb. 22, bring your favorite bottle of wine to Upstream at Phillips Place for a BYOB dinner beginning with a reception at 6:30 p.m. Executive Chef Tom Dyrness will prepare a five-course meal featuring Fanny Bay oysters, Hawaiian Big Eye tuna, a duo of foie gras, plum-wine glazed pork belly and more paired with your own wines. Reserve your spot, 704-556-7730.• Upstream 6920 Phillips Place Court 704-556-7730 www.upstreamseafood.com.Duke MansionExecutive chef Harrison Booth brings back Chill Chaser Evenings beginning Feb. 22. Join Booth for a casual evening featuring snacks and drink specials from the bar from 5:30 to 7 p.m. Future Chill Chaser dates: March 8 and March 22. For reservations,704-714-4445, or firstname.lastname@example.org.• Duke Mansion 400 Hermitage Road 704-714-4400 www.dukemansion.org.The Kings KitchenNew chef Sam Stachon of The Kings Kitchen has revamped his dinner menu. Appetizer highlights include: hot pimento cheese served in a house-baked sourdough bowl, a local farm house cheese plate and fried oysters with bacon aioli and tomato-horseradish vinaigrette. A look at the entrees finds shrimp and grits with Anson Mills stone ground grits and country ham, low country pork ragu with Southern vegetables and hand cut pappardelle or olive oil poached salmon with shallot cream and local watermelon radish. Their popular cast-iron skillet fried chicken is served at both lunch and dinner. Serving new, local Southern cuisine and utilizing regional ingredients, The Kings Kitchen donates 100 percent of profits to feed the poor. Working with area ministries, the restaurant is committed to assisting Charlotteans in need of a new beginning find employment. The Kings Kitchen also serves lunch and offers takeout and catering services.• The Kings Kitchen 129 W. Trade St. 704-375-1990 www.kingskitchen.org.ZinkHarpers Restaurant Group has announced Zink. American Kitchen is closing. Originally opened Uptown in 2004, the restaurant moved to the Village at SouthPark in 2010. Zinks last day will be Feb. 24. • Zink. American Kitchen 4310 Sharon Road 704-909-5500 www.harpersgroup.com/zink.Big BenThrough Feb. 28, Southends Big Ben is offering three courses for $18.95. Choice of soup or salad, a traditional English entrée such as Westminster steak and kidney pie, Southend haddock and chips or Shepherds pie. Dessert options include sticky toffee pudding, apple crumble and a sherry trifle. Kids eat free on Mondays; pints of Blue Moon are just $4 on Mondays. • Big Ben Restaurant and Pub 2000 South Blvd. 704-817-9697 www.bigbenpub.com.
Friday, Feb. 15, 2013
Wide selection of wine dinners offered in Charlotte
Dessert selections from 5 Church's new Sunday Supper menu include a frozen citrus and white chocolate parfait and a vanilla bean creme brulee. 5 CHURCH
The King's Kitchen has revamped its dinner menu to include skillet cooked bacon cornbread with honey butter and shrimp and grits with Anson Mills stone ground grits. KING'S KITCHEN