McNinch House chef heads to the Dunhill Hotel
Chris Coleman, most recently chef at the McNinch House uptown, is now culinary director at the Dunhill Hotel. In that capacity, he’ll oversee the hotel’s restaurant, the Harvest Moon Grille, as well as its banquet and catering operations, room service and the lobby bar. (Those of you who were fans of his pop-up ventures will have to wait; that effort will remain on hold, as it has all year.)
“I love what Cassie (Parsons, who opened the Harvest Moon) has built here. … We’re going to definitely keep it local but spruce it up a bit,” said Coleman, 30, who spent nine years at the fine-dining McNinch and plans to bring elements of that experience to this one.
He started last week, but notes a few dishes already: Charlotte Fish’s Tim Greiner brought a wahoo that Coleman served with an Asian-inspired turnip and radish stir-fry with tamari glaze that “sold like hotcakes”; he did a duo of Grateful Growers rabbit (braised leg and pan-roasted saddle over an arugula-barley risotto); and he’s planning fried green tomatoes with sunny-side-up quail egg, sweet-tea-boiled peanuts and wild baby mustard greens from the Seigle Farm Project Parsons started.
Expect new seasonal menus soon. The Dunhill: 237 N. Tryon St.; 704-332-4141.
William Parham, who’s been sous chef, takes over as executive chef at McNinch.
That’s another Octoberfest, but at the World of Beer in South End: This will be noon-2 a.m. Oct. 12, with free admission, live entertainment, raffles and giveaways and flights, mixed drafts and some German beers on a Randall: That’s an organoleptic hop transducer module (but you knew that, right?) – a filter that can be connected to a tap of beer to add “flavor-enhancing ingredients,” as explained by the Dogfish Head website, which is where the thing was invented.
Plan on seeing (or partaking in) a stein-holding contest, and expect bartenders and servers to be in dirndls and lederhosen. Food truck Chrome Toaster will be selling food.
222 E. Bland St.; wobusa.com/Locations/Southend.aspx; 704-333-2080.
Feast of Hunter’s Moon
Look for a five-course candlelight dinner at the Historic Rosedale House on Oct. 21; it’s the third annual Feast of the Hunter’s Moon, an antebellum-style dinner and the only time in the year that food and drink are allowed in the circa-1815 plantation house. Chefs from CPCC’s culinary school will prepare the meal, with wine pairings, and tickets are $150, with proceeds benefitting Rosedale.
Cocktails and hors d’oeuvres will be followed by the dinner. On the menu: shaved country ham with persimmon preserves; plantation-grown-sage corn chowder; baby greens and gourd slaw with pork belly lardons; roasted chicken; and charred apple brioche with bacon salted caramel. Details: bit.ly/16vPJjA.
Helen’s blog: helendining.blogspot.com; e-mail her at email@example.com; follow @helenschwab on Twitter.
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