Restaurant News & Reviews

Dining notes: Three upcoming dinners to expand your palate

Here are three upcoming dinners that will help expand your palate:

▪ Do dinner conversations about politics and American history wet your whistle? Get your fill dining with Stewart Harris, law professor and host of the “Your Weekly Constitutional” podcast. Harris will lead a discussion about the 1787 Constitutional Convention during The Constitution Dinner at Rural Hill at 4 p.m. Saturday, July 1. It will feature a menu (by chef Craig Barbour of Roots) inspired by the food our forefathers might have partaken in: bubble and squeak (fried veggies and bacon covered in cream); peanut soup with bee balms and goat cheese; and stuffed sausage with aromatics and oats and ale gravy. The dinner, to held at Historic Rural Hill (4431 Neck Road, Huntersville), is also a fundraiser for the historic working farm and nature preserve and its educational programs. $50; cash bar. Details: www.ruralhill.net.

▪ Love Spain, but remain a novice about the country’s wine? Foxcroft Wine Co.’s SouthPark location (7824 Fairview Road) will host a Rioja and Tapas Spanish Wine Dinner at 7 p.m. on Monday, July 10, that is edible and educational. Andre Tamers of De Maison Selections – which imports lesser-known boutique wines, ciders and spirits from France and Spain – will serve as tasting tutor. Seven wines, from rose to Tempranillo to Moscatel, will accompany chef Chris March’s dishes, following a cocktail of Cava Brut. Dishes include marinated olives, grilled artichoke, cod fritters with spinach aioli, pork skewers and lamb, finished with a cheese course with fig and honey. $75. Reservations: 704-365-6550.

▪ Viva La France! Bonterra (1829 Cleveland Ave.) celebrates Bastille Day with three guest chefs. Bonterra’s Blake Hartwick will be joined by Charles Semail of Chef Charles Catering and Sylvain Rivet of Renaissance Patisserie for a five-course fundraising dinner on Friday, July 14. All proceeds will benefit the Parkinson Association of the Carolinas. Dinner begins with a cocktail reception with Amuse-Buches and champagne. Chefs Blake and Charles will share the first four-courses with Chef Rivet creating the dessert course. Dinner includes wine pairings. $150 all-inclusive. Reservations: 704-333-9463.

Land of the free (stuff)

It’s time to coordinate your colors for The Ballantyne’s Red, White & Blue Lawn Party at the resort’s golf pavilion at 5:30 p.m. on Saturday, July 1. The free event includes live music, food trucks, local beer and games, and ends with a fireworks display. Food and drinks are à la carte. Parking is available a short walk away, at 13024 and 13034 Ballantyne Corporate Place. No pets or coolers. Details: www.theballantynehotel.com.

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