The Asbury at the Dunhill Hotel uptown has three special events coming up:
April 21: Honoring Beer Month in its Collaborative Series, the restaurant offers a five-course dinner in conjunction with Sycamore Brewing. On the menu: lightly cured red snapper with cucumber, orange blossom water and chili meringue, and Southern Girl Blonde; crab and Benton’s ham with Summer Saison; spiced rib of beef with Feats of Strength (a bourbon barrel-aged stout); toasted hay and praline gelato (yes!) with Blood Orange Creamsicle Wheat; and a finale of peanut butter and chocolate with Jordy’s Peanut Butter Porter. $75, reservations required; 704-342-1193.
April 26: A tasting of the Spanish sparkling wine Cava, with Vallformosa winemaker Oriol Domènech, along with small bites, for $10.
May 6: #FeedingHope Dinner, raising money for a greenhouse and community garden aimed at a low-income area near uptown, through New Leaf Foundation. Joining The Asbury chef Chris Coleman on this will be Paul Verica of Heritage in Waxhaw and Shane Ingram of Four Square in Durham. Five courses, $110 (add wine pairings for $25), plus live music, cash bar, raffle and more. Reservations: www.nlfgreenhousegarden.org/#!feeding-hope-fundraiser/c2cz
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Also new: The chef’s tasting menu of five courses for $65 (the lineup change sabout every two weeks). The latest incarnation includes terrine of rabbit confit and beef from Krenz Ranch, among other things.
235 N. Tryon St.
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