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On the Town: Farm to F.O.O.D. Dinner at the Mint Museum

Posted: Tuesday, Jun. 04, 2013

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Rachel Wormser

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 Charlotte’s 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 Barrington’s; 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 Charlotte’s Top Chefs

$120 per person | $105 for Mint members

6 pm | Cocktails and a guided tour of the F.O.O.D. Exhibition

7 pm | Dinner on the Sally & Bill Van Allen Terrace & Halcyon Patio

Cocktail Hour:

Cocktails from Halcyon’s Maggie Ruppert

Beer from Free Range Brewing

NC Cheeses

Passed Hors D’ Oeuvres

Seated Meal:

1st Course

Bruce’s Catfish & Shrimp Salad

NC Catfish and Shrimp. Tomatoes. Onions. Zucchini Squash. Herbed Bulgar Wheat Salad. Red Wine Vinaigrette. Served Family-Style

2nd Course

Drew’s Vegan Cioppino

Seared Beet Loin. Seaweed-Marinated Tofu. Turnip Scallops. Blistered Tomatoes. Charred Fennel. Farm Peas. Duke’s Crusty Bread. Spiced Tomato Broth Poured Tableside

3rd Course

Marc’s Family-Style Southern Fried Chicken

Potato & Cucumber Salad. Warm Field Peas & Beans. Buttermilk Biscuits. Farm Pickles

4th Course

Kerry’s Balsamic-Glazed BBQ Pork Belly

Baby Squash. Waxhawalia Onion. Potato & Kale Vinaigrette

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