The Ballantyne Resort is offering Epicurean Ice Cream Socials in the lobby Tuesdays through Saturdays in July and August, 3-5 p.m.
Flavors include natural vanilla served with warm fudge, cherries and whipped cream; chocolate Grand Marnier with marinated strawberries in an orange rosemary reduction; hazelnut Frangelico with warm ganduja ancho chili chocolate sauce; brandy peach with spiced pecans and a praline caramel sauce; green tea with ginger, mango and guava syrup; and Calvados with Granny Smith apple and thyme compote. Each dish is $6.50.
Also, the resort's Gallery Restaurant's Cooking School has rescheduled the “Exploration of Eastern Cuisine” class to July 26.
The Ballantyne Resort is at 10000 Ballantyne Commons Parkway.
Digital Access for only $0.99
For the most comprehensive local coverage, subscribe today.
The Southern Gourmet is now open for lunch 11:30 a.m. to 4 p.m. Tuesday through Saturday, and is closed Sunday and Monday.
It's at 9101 Monroe Road Suite 110 in Greylyn Business Park, near the Crown Point area.
Details: 704-849-7646 and www.thesoutherngourmet.net.
Monty's Seafood Grille offers free meals for kids Tuesdays through Thursdays with purchase of an adult meal.
It's at Ballantyne Commons East.
Upstream Restaurant will host a special dinner featuring Napa Cellars wines on July 17 at 6:30 p.m.
Brian Garnett, national sales manager for the winery, will speak about the production of Napa Cellars vintages.
The winery is in Napa Valley and produces five primary varieties for which the area has become famous. Upstream Executive Chef Tom Condron, Chef de Cuisine Scott Wallen and Pastry Chef Lauren Jakubek have created a five-course menu to complement these classic wines.
Cost of the dinner is $58 per person. The menu includes: cornmeal crusted Monterey Bay squid with Risotto Nero, 2006 Sauvignon Blanc; Chesapeake Bay soft-shell crab with sautéed fava beans, melted leeks and braised King Trumpet mushrooms, 2006 chardonnay; roasted Atlantic diver scallops with chorizo and black-eyed peas, 2006 pinot noir; seared Alaskan halibut with sunchoke puree, braised torpedo onions, Niman Ranch bacon, 2006 cabernet sauvignon; and a dessert course of California Medjool dates, wood roasted peaches and strawberries with organic yogurt and farmer's market honey.
Upstream is at 6902 Phillips Place. Reservations: 704-556-7730; details: www.upstreamseafood.com.