The Carolina Apple Feast will be Sept. 21 at Bonterra: Six courses focusing on N.C. apples, crafted by Charlotte chefs and benefitting the Elma C. Lomax Incubator Farm, Slow Food Charlotte and the Piedmont Culinary Guild..
First course, by Santé’s Adam Reed: Apple slaw with gorgonzola polenta cake, apple acorn squash soup, apple quinoa salad.
Second course, by Kindred’s Joe Kindred: Duck and apple ravioli, fonduta, apple chips.
Third course, by Bonterra’s Blake Hartwick: Springer Mountain braised chicken thighs in cider; chicken sausage and apple corn bread pudding, compressed glazed apple with apple butter pan sauce.
Fourth course, by the Art Institute’s Terra Ciotta: Heritage Farms smoked pork loin with cauliflower cous cous, roasted apple and brussels sprouts salad, brown butter emulsion, harissa, and apple escabeche.
Fifth course, by Johnson & Wales’ Megan Lambert: Looking Glass Chocolate Lab cheese with whole-wheat sweet potato thyme brioche, with hop and apple pate de fruit, roasted apple fig pecan chutney, microgreens.
Sixth course by 300 East and Heritage’s Ashley Boyd: Gingerbread doughnut, sauteed apple, local cream cheese-apple butter ice cream, ginger marmalade, and apple praline dust.
Included in the meal are hors d’oeuvres and a cocktail made with Old Forester Bourbon (in honor of National Bourbon Heritage Month) !) and hors d’oeuvres.
Cost is $85 (add $18 for wine pairings); reservations at 704-333-9463 or here; Bonterra is at 1823 Cleveland Ave.