The Carolina Apple Feast will be Sept. 21 at Bonterra: Six courses focusing on N.C. apples, crafted by Charlotte chefs and benefitting the Elma C. Lomax Incubator Farm, Slow Food Charlotte and the Piedmont Culinary Guild..
The menu:
First course, by Santé’s Adam Reed: Apple slaw with gorgonzola polenta cake, apple acorn squash soup, apple quinoa salad.
Second course, by Kindred’s Joe Kindred: Duck and apple ravioli, fonduta, apple chips.
Sign Up and Save
Get six months of free digital access to The Charlotte Observer
#ReadLocal
Third course, by Bonterra’s Blake Hartwick: Springer Mountain braised chicken thighs in cider; chicken sausage and apple corn bread pudding, compressed glazed apple with apple butter pan sauce.
Fourth course, by the Art Institute’s Terra Ciotta: Heritage Farms smoked pork loin with cauliflower cous cous, roasted apple and brussels sprouts salad, brown butter emulsion, harissa, and apple escabeche.
Fifth course, by Johnson & Wales’ Megan Lambert: Looking Glass Chocolate Lab cheese with whole-wheat sweet potato thyme brioche, with hop and apple pate de fruit, roasted apple fig pecan chutney, microgreens.
Sixth course by 300 East and Heritage’s Ashley Boyd: Gingerbread doughnut, sauteed apple, local cream cheese-apple butter ice cream, ginger marmalade, and apple praline dust.
Included in the meal are hors d’oeuvres and a cocktail made with Old Forester Bourbon (in honor of National Bourbon Heritage Month) !) and hors d’oeuvres.
Cost is $85 (add $18 for wine pairings); reservations at 704-333-9463 or here; Bonterra is at 1823 Cleveland Ave.
Comments