On Saturday, March 10 Mimosa Grill hosts nationally-celebrated chef, Chris Hastings for a full day's cooking collaboration.
Chef Hastings is the co-owner and executive chef of the Hot and Hot Fish Club in Birmingham, Ala., and also a four-time James Beard nominee for "Best Chef in the South."
Mimosa Grill's Executive Chef Jon Fortes says, "Chris's winning approach to food parallels what we believe and practice here at Mimosa. He is passionate about working closely with local purveyors throughout the year to serve only the best and freshest possible ingredients. We share his same enthusiasm for regional, seasonal recipes and southern traditions."
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Learn to cook Chef Hasting's signature dishes at Mimosa's "Guest Chef" event with a Hot and Hot Fish Club Cooking Class from 10 a.m.- noon. Mimosa's Chef Fortes, Zink. American Kitchen's Executive Chef Tommy Dyrness and Chef Hastings will share their cooking techniques and insights on Southern cuisine. Participants will be served a four course tasting menu, along with wines and recipes for $40 per person.
The evening of March 10 the regular Mimosa menu will be available, along with favorite dishes from Chef Hastings' cookbook, The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Tradition. Guests can meet Chef Hastings and his cookbook will be available for sale.
A portion of the evening's proceeds will be donated by Mimosa Grill to Southern Foodways Alliance.
For reservations, call Mimosa Grill, 704-343-0700, or
online at www.mimosagrill.com.
327 S. Tryon
On March 8 at 6:30 p.m., join Georges for a Fiddlehead Cellars wine dinner.
"Head Fiddle" Kathy Joseph will host the evening which features Fiddlehead wines paired with a special menu.
Samplings from the menu include fennel dusted scallops with cauliflower puree paired with 2005 Hunnysuckle Sauvignon Blanc and cherry glazed pork belly with sautéed beech mushrooms and braised greens paired with 2008 728 Pinot No 8 and 2007 Lollapalooza Pinot Noir. Cost per person is $90 plus tax and service. Call 980-219-7409 to reserve your spot.
4620 Piedmont Row Drive
The newest prix-fixe menu at Palm, Warm up Your Winter, runs through March 31. First course choices include a classic Caesar or mixed green salad, lobster bisque or mushroom wild ravioli.
Second course: choice of a 9-ounce filet mignon with cognac lobster cream sauce, tamarind glazed sea scallops or wasabi and panko crusted jumbo shrimp. A choice of any of Palm's signature vegetables or potato side dishes is also included from their a la carte menu. Nova Scotia lobster mac and cheese is also offered for an additional $3.
6705-B Phillips Place Court
15 North at 1513 Montford Drive has closed, but is expected to reopen in April under a new name and concept. Ownership of the restaurant will not change.
The New York Butcher Shoppe
Jed Kampe's New York Butcher Shoppe located at 2904 Selwyn Avenue will be closing as Kampe prepares to open in a new, larger location. The yet to be released location will feature a butcher counter, prepared foods and dine-in menu with hamburgers made from beef ground fresh all day.
Kamp says, "There will be a lot of changes, mostly in the dine-in aspect, but nothing will change with regards to only using the highest quality beef, chicken, pork and lamb. Once our ground beef became so popular, we knew we had an incredible opportunity to create an incredible burger. Everything will be done under one roof, and we will continue to create the ground beef from all the various cuts we carry."
Kamp says a new, bigger location is not far off. Stay tuned for details.
Charlotte Craft Beer Week
Charlotte Beer Club's annual Craft Beer Week runs March 16-25. A number of special events, beer dinners and tap takeovers are all in store.
A sampling of events: Duckworth's Grill and Taphouse hosts Duckworth's Cask Event from 1-4 p.m. on March 17, Waldhorn Restaurant hosts Halfway to Oktoberfest from 5-10 p.m. March 21, and a North Carolina Tap Tour at Smalls on March 22 from 7-10 p.m. For a schedule of events: www.charlottecraftbeerweek.org.