South Park Magazine

On the Town: Farm to F.O.O.D. Dinner at the Mint Museum

Monday, June 10th join four of Charlotte’s top chefs for a farm dinner on the patio at the Mint Museum Uptown. Overlooking one of the best views of uptown Charlotte, guests will enjoy cocktails from acclaimed Halcyon mixologist Maggie Ruppert, custom-brewed beers from the brothers of Free Range Brewing, and wines from J.Lohr alongside NC cheeses, passed appetizers and a five-course menu from chefs Marc Jacksina of Halcyon, Flavors from the Earth; Drew Trepanier of Fern, Flavors from the Garden; Bruce Moffett of Barrington’s; and Kerry Moffett of Good Food on Montford highlighting their favorite local farmers and seasonal ingredients.

Tickets are $120 per person, $105 for Mint members. See below for the complete (mouth-watering) menu:

Farm to F.O.O.D.Monday, June 10thAn Exclusive Evening at Mint Museum Uptown with Charlotte’s Top Chefs$120 per person | $105 for Mint members

6 pm | Cocktails and a guided tour of the F.O.O.D. Exhibition7 pm | Dinner on the Sally & Bill Van Allen Terrace & Halcyon Patio

Cocktail Hour:Cocktails from Halcyon’s Maggie RuppertBeer from Free Range BrewingNC CheesesPassed Hors D’ Oeuvres

Seated Meal:1st CourseBruce’s Catfish & Shrimp SaladNC Catfish and Shrimp. Tomatoes. Onions. Zucchini Squash. Herbed Bulgar Wheat Salad. Red Wine Vinaigrette. Served Family-Style 2nd CourseDrew’s Vegan CioppinoSeared Beet Loin. Seaweed-Marinated Tofu. Turnip Scallops. Blistered Tomatoes. Charred Fennel. Farm Peas. Duke’s Crusty Bread. Spiced Tomato Broth Poured Tableside

3rd CourseMarc’s Family-Style Southern Fried ChickenPotato & Cucumber Salad. Warm Field Peas & Beans. Buttermilk Biscuits. Farm Pickles

4th CourseKerry’s Balsamic-Glazed BBQ Pork BellyBaby Squash. Waxhawalia Onion. Potato & Kale Vinaigrette

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