Fork! coming to Cornelius
Chef Tim Groody plans to open Fork! in the former Creole House in Cornelius. He and girlfriend Melanie McIntosh, plus his sister and brother-in-law, will be owners – “It’s really a family-oriented business,” he says – and he plans to “get back to my roots.”
Those involve lots of use of local produce and products, a casual feel but upscale quality, and midrange prices. Charlotte-area diners know Groody from his time at defunct Sonoma, Town and other Pierre Bader restaurants, plus Flatiron Kitchen + Taphouse in Davidson; he’s currently finishing a stint as corporate chef with Frank Scibelli’s restaurants.
He plans lots of small plates and appetizers, running perhaps $5 to $12, and entrees served a la carte beginning at about $13. “I’ll have some little pastas, entree-size salads ... lots of heirloom tomatoes. I’d like to get back into dumplings and little bites like that, even playing more into a lot of Asian stuff, which I like to cook.”
The house at 20517 N. Main St., more than 100 years old, will seat about 30 to 35 outside (it’s got a big wrap-around porch) and 50 or 60 inside.
Wine dinner at McNinch House
McNinch House hosts its first wine dinner of the year May 23, featuring Michel Picard Winery. Among the courses: butter-poached S.C. Royal Red shrimp with gnocchi and 2009 Bourgogne Chardonnay, Maconnais; and coffee-braised beef short rib and roasted diver scallop with 2005 Chateauneuf du Pape. $125; reservations: 704-332-6159; 511 N. Church St.
Chima donates to Easter Seals UCP
Chima is donating 100 percent of the sales in March from its signature drink, the caipirinha – a total of $7,884 – to the Easter Seals UCP organization. The Brazilian steakhouse folks were scheduled to present the check May 16. 139 S. Tryon St.; 704-601-4141.
Chef Jason Kerton at Bubble Charlotte
Chef Jason Kerton will be running the kitchen at the upcoming Bubble Charlotte at the EpiCentre. Kerton, a Culinary Institute of America grad, says he’s cooked with Bobby Flay at Mesa Grill and at the Sanctuary in Charleston. He’s also done food for ballparks in Akron and Charleston. Here, his lineup will include Champagne tempura: asparagus and carrot done in a Champagne tempura batter; Caprese Napoleon (tomato and fresh mozzarella stacked and drizzled with fig balsamic reduction); and sesame-crusted salmon. 210 E. Trade St.
Helen’s blog: helendining.blogspot.com; email her at email@example.com; follow @helenschwab on Twitter.
The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.
Have a news tip? You can send it to a local news editor; email firstname.lastname@example.org to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.Read moreRead less