A Plaza Midwood Pig Pickin 2014 is offered July 4 at Lulu: three courses for $30 Swine Prix Fixe. In the lineup: housemade chorizo deviled egg; pig ear salad with arugula, caramelized watermelon and mint citronette; cider braised pork belly with balsamic blueberries, caramelized Brussels sprouts, house cured lardons and honey-berry gastrique; peanut butter and banana bread pudding with candied bacon. Tax and tip are not included, reservations are recommended and regular dinner menu is also available. 704-376-2242.
Also new at Lulu: Summer menus you can see them on the restaurants Facebook page or at www.luludinewine.com. And the Wine Vault will host a French wine tasting there 6:30-7:30 p.m. June 24. Reservations with the Wine Vault: 704-548-9463. Guests who choose to stay for dinner after the tasting can get a three-course dinner for $30, and Lulu will waive the corkage fee for wines bought at the tasting.
Coming up at Upstream is an Oyster ShuckOut each Monday in the bar from 4-6:30 p.m. On special are $1 East Coast oysters and $1.50 West Coast ones. Also on Mondays, signature martinis are $8.
Also on tap there: Sip & Savor Friday 5-7 p.m. today. Food and wine pairings are $25 with no reservations required. Course 1: Sean Minor Sauvignon Blanc, Pocomoke oysters, red kale, coconut milk, country ham; Course 2: Bonterra Viognier, grilled monkfish, white peaches, mint, honey; Course 3: Chapoutier Belleruche Blanc, lemongrass cured lamb loin, ramps, pears and foraged mushrooms.
Mimis Cafe (10224 Perimeter Parkway) celebrates both the American holiday of Fourth of July and the Frenchs Bastille Day, celebrated July 14, by offering, July 4-14, a freshly baked apple turnover with purchase of any burger on the menu.
Those burgers choices run about $9-$11 and are: Le Burger De Madame, with a fried egg and served on a toasted brioche bun; Le Burger Au Fromage served on a toasted brioche bun with lettuce, tomatoes, red onions, pickles; and Le French Quarter, served on grilled garlic-Parmesan sourdough with avocado, Swiss and hickory-smoked bacon.
Fahrenheits new early summer menu reflects what our guests have told us, says chef-owner Rocco Whalen, and will be in tune with the trends of the industry, the harvest and what our diners have been enjoying at Fahrenheit time and time again. Look for 10 Vegetable Fried Rice (jasmine rice with market vegetables), N.C. shrimp pizza, pan-roasted halibut with fennel and grapefruit, and wood-grilled filet mignon with barbecue carrots. 222 S. Caldwell St. at the Hyatt Place; 980-237-6718; www.chefroccowhalen.com/fahrenheit-charlotte.
Wild Wing Cafe (multiple locations) has a new menu, featuring new salads and wraps. A note: You can order Davids Chicken & Friends the way the staff gets it, according to the chains PR people: The regular components grilled chicken, ranch, bacon, onions, cheeses melted in the oven all put in a jalapeno cheddar tortilla and made into a wrap. Another server-generated twist: Order ribs in Goldrush Marinade extra, extra, extra, extra crisp.
Macs Speed Shop started Red Star Catering in the spring with a goal of expanding Macs capabilities and catering mission to include business conferences, weddings, birthdays, anniversaries, charity events, surprise parties, trade shows, sales meetings, business meetings, employee appreciation events, virtual events and more and has hired Melodie McAbee as catering director. I pride myself on my ability to customize the perfect menu for any occasion, McAbee said.
Rescue dog on wine bottles
Raffaldini Vineyards introduced Munson, an English bulldog from Winston-Salem, as the new rescue dog ambassador on the label of Pino Vino VI, a red wine benefiting animal shelters, at an unveiling ceremony June 7. The wine is made with Sangiovese, features Munson on the front label and is available for sale at Villa Raffaldini and online at www.raffaldini.com. Lida and David Hayes of Winston-Salem adopted Munson from the Guilford County Animal Shelter.
Helens blog: helendining.blogspot.com; e-mail her at firstname.lastname@example.org; follow @helenschwab on Twitter.
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