Chefs on the move
Chris Coleman, executive chef at The Asbury at the Dunhill uptown, plans to move this fall to a new restaurant at the Marriott City Center at Trade and Tryon. That restaurant is part of a more accessible lobby area in this sizable renovation; it had earlier announced Washington chef R.J. Cooper was coming aboard.
But Cooper is now at the Charleston 5Church and plans call for him, a 2007 James Beard award winner, to head to that group’s Atlanta restaurant.
Meanwhile, Matthew Krentz, formerly at Durham’s Four Square and Charlotte’s Passion8, will take over at The Asbury, where he’s been chef de cuisine since 2014.
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Sullivan’s (1928 South Blvd.) will host an Anderson’s Conn Valley wine dinner with winemaker Todd Anderson on Saturday. Cost for the five-course meal from chef Justin Walters with pairings is $125. Reservations: 704-335-8228.
Upstream (6902 Phillips Place Court) will celebrate the Preakness Stakes, 4-7 p.m. Saturday. Specials will include crab cake sliders for $6 and $3 OMB Coppers; the race will be shown on six screens.
The Olde Mecklenburg Brewery
The Crown Town Throw Down, the annual corn hole tournament at OMB (4150 Yancey Road) originally scheduled for Saturday, has been moved to June 11. To enter: www.crowntownthrowdown.com.
Taste of Hickory
The Hickory Elks Lodge and the Lady Elks will host the Taste of Hickory, 4-7 p.m. Sunday at the Hickory Metro Convention Center (1960 13th Ave. SE, Hickory). Local restaurants, bakeries, caterers, breweries and Carolina wineries will be showcased, as well as vendors and live music. Proceeds will benefit community outreach programs. $25-$35; 828-322-1335.
Aqua e Vino
Aqua e Vino (4219 Providence Road) will host a Provencal Rose wine dinner Monday. The six-course meal will include wine pairings from the Provence region of southern France. Cost is $65; 704-364-4445.
Gallery (10000 Ballantyne Commons Parkway) has a new spring menu. Seasonal offerings include a foie grass and poached egg salad, Joyce Farms pheasant and spring vegetable gnocchi. New desserts include milk chocolate and strawberries and olive oil panna cotta. Reservations: 704-248-4100.
Jennifer Brantley, correspondent