On the Town: Farm to F.O.O.D. Dinner at the Mint Museum
Posted: Tuesday, Jun. 04, 2013
Rachel discovered her love of food at a young age - cooking with her mother and finding joy in preparing food for others. Rachel worked in restaurant public relations in New York City before moving to Charlotte in September 2011. These days she's nurturing her own passion for local fare as Charlotte's food culture grows.
Monday, June 10th join four of Charlottes top chefs for a farm dinner on the patio at the Mint Museum Uptown. Overlooking one of the best views of uptown Charlotte, guests will enjoy cocktails from acclaimed Halcyon mixologist Maggie Ruppert, custom-brewed beers from the brothers of Free Range Brewing, and wines from J.Lohr alongside NC cheeses, passed appetizers and a five-course menu from chefs Marc Jacksina of Halcyon, Flavors from the Earth; Drew Trepanier of Fern, Flavors from the Garden; Bruce Moffett of Barringtons; and Kerry Moffett of Good Food on Montford highlighting their favorite local farmers and seasonal ingredients.Tickets are $120 per person, $105 for Mint members.
See below for the complete (mouth-watering) menu:Farm to F.O.O.D.
Monday, June 10th
An Exclusive Evening at Mint Museum Uptown with Charlottes Top Chefs
$120 per person | $105 for Mint members6 pm | Cocktails and a guided tour of the F.O.O.D. Exhibition
7 pm | Dinner on the Sally & Bill Van Allen Terrace & Halcyon PatioCocktail Hour:
Cocktails from Halcyons Maggie Ruppert
Beer from Free Range Brewing
Passed Hors D OeuvresSeated Meal:
Bruces Catfish & Shrimp Salad
NC Catfish and Shrimp. Tomatoes. Onions. Zucchini Squash. Herbed Bulgar Wheat Salad. Red Wine Vinaigrette. Served Family-Style
Drews Vegan Cioppino
Seared Beet Loin. Seaweed-Marinated Tofu. Turnip Scallops. Blistered Tomatoes. Charred Fennel. Farm Peas. Dukes Crusty Bread. Spiced Tomato Broth Poured Tableside3rd Course
Marcs Family-Style Southern Fried Chicken
Potato & Cucumber Salad. Warm Field Peas & Beans. Buttermilk Biscuits. Farm Pickles4th Course
Kerrys Balsamic-Glazed BBQ Pork Belly
Baby Squash. Waxhawalia Onion. Potato & Kale Vinaigrette
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