The King’s Kitchen, working with Cornelius’s D9 Brewery, will offer a five-course meal June 18. In the lineup: Hoppin’ John wrapped in collard greens, with The 12 Pale Ale; watermelon gazpacho with crabmeat and pickled rind, with Viking Fraoch (that’s a Scottish sour); frog legs and Carolina Gold dirty rice, with Froggy Night IPA; beer-braised brisket with Battle Cry Black IPA; and peach praline bread pudding with Southern Tea Ale.
The King’s Kitchen, a nonprofit restaurant, trains chronically underemployed people and aims to feed the hungry in the Charlotte region.
$50; 129 W. Trade St.; 704-375-0769; www.kingskitchen.org.
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