“Twisted Southern Summer Night” is the title of a June 24 six-course dinner that will aid the aims of the American Culinary Federation’s N.C. chapter.
Look for chefs Luca Annunziata (Passion8), Chris Coleman (The Asbury), Greg Collier (The Yolk), Adam Reed (Sante), Jon Spencer (Epic Chophouse) and Kimberly Stoll (AFNC pastry chef of the year) at the Carolina Cooks Equipment Warehouse at 1451 Bryant St. You’ll get six courses and wine and beer for $120. The dinner is part of the ACFNC Summer Underground Dinner Series.
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