South Charlotte

Whiskies, brews and wines make their mark this season

Chef Blake Hartwick of Bonterra is preparing to host the annual Piedmont Culinary Guild Carolina Apple Feast dinner Sept. 17.
Chef Blake Hartwick of Bonterra is preparing to host the annual Piedmont Culinary Guild Carolina Apple Feast dinner Sept. 17. COURTESY OF BONTERRA

Passion8

Master of whisky Stephen Wilson spent the evening of Aug. 25 at Passion8 in Elizabeth to discuss Crown Royal whisky. Wilson introduced Northern Harvest Rye and Crown Royal Hand Selected Bourbon for guests to taste, while they also sampled a number of cocktails including the El Butchador made with Crown Royal Northern Harvest Rye, ginger beer and chocolate bitters and a Julep Tini made with Crown Hand Selected Barrel, mint, vanilla syrup and muddled mint leaves. Chef Luca Annunziata prepared a special menu for the evening, which included fried oyster and sausage skewers and spiced walnut encrusted goat cheese balls.

• Passion8

1523 Elizabeth Ave., 704-910-3161

www.thepassion8.com

Waldhorn

Celebrate Oktoberfest the last two weekends of September and the first two weekends of October at Pineville’s Waldhorn Restaurant. Beginning Sept. 18, guests can enjoy live music, dancing and traditional German fare outside under a massive beer tent each weekend through Oct. 10. Waldhorn’s full dinner menu will be served inside the restaurant each night and a limited menu featuring brats, apple strudel and beer will be served under the tent.

Reservations will be accepted for parties of six or more in the dining room; no reservations are required for the festivities in the tent. Admission to the tent is $4 for adults and children 12 and older; patrons who eat dinner in the dining room can visit the tent afterward for no charge.

• Waldhorn

12101 Lancaster Highway, Pineville, 704-540-7047

www.waldhorn.us

The Palm

Meet the brew masters from Olde Mecklenburg, Birdsong and Triple C breweries at a Queen City Beer Dinner at The Palm at Phillips Place Sept. 18. A reception with hors d’oeuvres kicks off at 6:30 p.m., followed by dinner at 7. Chef Colin Johnson will serve a four-course menu paired with beers selected by each brewery.

A peek at the menu finds a choice of OMB Copper braised short ribs served with herb mashed potatoes and OMB Copper beer battered flounder or fish and chips served with OMB Copper Amber Ale. Dessert options include peach cobbler served with Triple C Brewery’s The Big Deal and homemade fudge brownies paired with Birdsong’s Lazy Bird Brown Ale.

The cost for the evening is $60 per person plus tax and gratuity. Reservations: lwhicker@thepalm.com or 704-552-7450.

• The Palm

6705-B Philips Place Court, 704-552-7256

www.thepalm.com

MOOYAH

MOOYAH Burgers, Fries & Shakes has partnered with No Kid Hungry in hopes of raising $50,000 to help the organization in its battle against childhood hunger. Rich Hicks, co-founder and CEO of MOOYAH, said 1 percent of the chain’s sales across the country will be donated to No Kid Hungry through Sept. 27.

Additionally, during MOOYAH’s “Bring Home the Bacon Week” Sept. 21-27, the restaurant group will contribute another 25 cents for every order with bacon added to it. According to No Kid Hungry, a $1 donation to the organization can help connect a child facing hunger with up to 10 meals. Visit the Matthews location to help make a difference in September.

• MOOYAH

2233 Matthews Township Parkway, 704-814-0223

www.mooyah.com

The Secret Chocolatier

TSC’s Ballantyne location at 11318 N. Community House Road will offer a bark-making class on Sept. 19 and Saturday, Oct. 3 from 2-3:15 p.m. Learn all about chocolate, tempering and how to make chocolate bark with a variety of ingredients. The cost for the class is $20 per person. Call for reservations, 704-323-8178.

TSC’s Cotswold location at 2935 Providence Road will offer a chocolate truffle-making class on Sept. 26 from 2-4 p.m. Chef Bill Dietz will teach participants how to make truffle ganache, infuse flavors and more. The class is geared toward ages 14 and up and the cost is $60 per person. Call for reservations, 704-323-8178.

www.thesecretchocolatier.com

Bonterra chefs to participate in Lambs + Clams

Chef Blake Hartwick and pastry chef Jason Lemon of Bonterra Dining & Wine Room are participating in Euphoria’s Lambs + Clams event Sept. 17. The event will kick off the 10th year of Euphoria of Greenville, S.C., the popular food, drinks and music festival that runs Sept. 17-20.

Lambs + Clams is a collaboration between Travis Croxton of Rappahannock River Oysters and Charlotte’s Rock Salt, and Craig Rogers of Border Springs Farm Lamb. The late-night event runs from 8:30 p.m.- midnight and will feature Hartwick’s take on new Southern cuisine, oysters and more. Jason Lemon will prepare and serve dessert, incorporating local, fresh flavors.

Visit www.euphoriagreenville.com for further details on Lambs + Clams as well as a schedule of events for the weekend.

Hartwick kicks off the fall season Sept. 21 by hosting the annual Piedmont Culinary Guild Carolina Apple Feast dinner at Bonterra. Six Piedmont Culinary Guild chefs will come together for one night to create a six-course meal incorporating apples from Slow Food Charlotte’s annual apple-picking trip to Pinnacle, N.C.

Tickets are $85 per person; the event begins with a reception at 6:30 p.m. followed by dinner at 7 p.m. Proceeds from the evening will benefit Piedmont Culinary Guild, Slow Food Charlotte and the Elma C. Lomax Incubator Farm. Call 704-333-9463 for reservations.

• Bonterra

1829 Cleveland Avenue, 704-333-9463

www.bonterradining.com

Culinary Canvas Series at C3 Lab

Friendship Gardens, CLTure and C3 Lab have collaborated on a series of Culinary Canvas dinners in an effort to bring together Charlotte’s art and culinary communities. Chef Luca Annunziata of Passion8 and local artist Alexandra Loesser will team together for the first dinner in the series, “Into the Wild,” on Sept. 30 at C3 Lab, a collaborative working space at 2525 Distribution St.

The evening will feature art by Loesser, live music, a five-course meal prepared by Annunziata and cocktails, all to raise funds for Friendship Gardens, a network of community gardens offering volunteer opportunities, educational workshops and food to those with limited access to it.

Tickets are $75 each and can be purchased at http://bit.ly/1LAXBCW.

The Asbury

The Asbury, with Assorted Table Wine Shoppe and The Country Vintner, will host a wine dinner featuring the full line of El Enemigo wines Sept. 24 at 7 p.m. Join spokesperson and ambassador Costanzah Hartung of El Enemigo Wines for a four-course dinner featuring Argentinian fare and wine selected by Assorted Table Wine Shoppe owner Josh Villapando. Cost for the evening is $75 per guest. Reserve your seat by calling Assorted Table: 704-277-3234.

• The Asbury

235 N. Tryon St., 704-323-1193

www.theasbury.com

Corkbuzz

SouthPark’s Corkbuzz Wine Studio recently announced it will host Meet the Winemaker dinners this month. Join resident chef of Robert Sinskey Vineyards Maria Sinskey Sept. 20 as she takes guests through her four-course menu and wine pairings. Dinner is from 6:30-8:30 p.m., and is $100 per guest plus 18 percent gratuity.

Peter Stoplman of Stoplman Vineyards will be at Corkbuzz Sept. 30 beginning at 7 p.m. to guide guests through seven wines and a four-course dinner by chef Allen Evans. Tickets are $120 per person; gratuity is not included. Seating is limited and reservations are required: www.corkbuzz.com.

• Corkbuzz Wine Studio

4905 Ashley Park Lane, 704-625-1328

www.corkbuzz.com

Jennifer Brantley is a freelance writer: jenniferbrantley28226@gmail.com.

  Comments