South Park Magazine

June 4, 2013

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

Join some of Charlotte's top culinary talent for a farm dinner at the Mint Museum Uptown.

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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