The Asbury’s chef Chris Coleman has been presented with the prestigious Springer Mountain Farms Celebrate the Chef Award due to his commitment to local farmers and the Charlotte community. Coleman’s menu at The Asbury features foods from 40 local farmers and artisans; in addition, Coleman is known for his active involvement in the Charlotte area. He serves on the board of The Piedmont Culinary Guild, competed in the recent Fire in the City chef’s competition and participates in various charitable events each year.
235 N. Tryon Street, 704-342-1193
The Punch Room
The Ritz-Carlton Charlotte has revamped and renamed Urban Sip. It now is The Punch Room and expected to open Valentine’s Day evening. The new lounge, on the 15th floor, will feature hand crafted specialty cocktails, spirits based punches and infused drinks made by their in house “punchologist.”
The Punch Room has recently hired mixologist Bob Peters to oversee the cocktail program. Bob is the recipient of numerous Best of the Best awards by Creative Loafing Charlotte including Best Bartender and Best Mixologist. He comes to the Ritz after working at Pisces Sushi Bar and Lounge and Soul Gastrolounge. Peters says, “Mixology is my passion, and to be able to take it to its creative limits at The Punch Room will be a challenge and a thrill.” The Punch Room will be open 5-11 p.m. Wednesdays and Thursdays and 6 p.m.-1 a.m. Fridays and Saturdays.
•The Punch Room at The Ritz-Carlton
201 E. Trade Street, 704-547-2244
The Cowfish Sushi Burger Bar
Southpark’s Cowfish has a new burger, named after Hornet’s forward Michael Kidd-Gilchrist.
The Hornets player frequents Cowfish and worked together with the restaurant’s executive chef David Lucarelli and master sushi chef Rifali Almunir to create the Motor Keeps Going burger, or MKG. The half-pound turkey burger is served on a sesame seed bun with raclette, spinach and fried leeks with hot pepper jelly.
Kidd-Gilchrest said the burger reflects his healthy eating habits. The MKG comes with a side of sweet potato fries and half of a vegetarian sushi roll and sells for $20. Through the end of April, Cowfish will donate $5 from each MKG burger sold to A Child’s Place, one of Kidd-Gilchrist’s favorite charities.
Kidd-Gilchrist said, “I’m a big fan of The Cowfish. It’s one of the first restaurants I went to after moving to Charlotte and it has been my favorite ever since. I’m excited to now have my own item featured on the menu.”
A Child’s Place of Charlotte works to eradicate the impact of homelessness on area children.
•The Cowfish Sushi Burger Bar
4310 Sharon Road, 704-365-1922
Mimosa Grill and Upstream
Uptown’s Mimosa Grill and Southpark’s Upstream have unveiled their cooking class schedules.
Classes are held on Saturdays, 10 a.m.-noon for $40 unless otherwise noted. On the line up at Mimosa: Feb. 7 Breakfast in the South; March 7, Praise the Lard! Going Whole Hog; April 11, Craft Beer N.C. Month/Beer Food; and May 2, Thrill of the Grill Live Wood Cooking.
Upstream’s classes include: Feb. 21 Sushi 101, Basics of Maki; March 14, Go Green! St. Patrick’s Day from Scratch; April 18, Shellfish, Mollusks, Crustaceans and Bivalves; May 9, Spring Fling with lamb, veggies and sweets. Call 704-375-9715 to reserve your spots. Complete class schedule through the end of the year can be viewed at www.harpersrestaurants.com.
•Mimosa Grill: 327 S. Tryon, 704-343-0700 , www.mimosagrill.com
•Upstream: 6902 Philips Place, 704-556-7730 , www.upstreamseafood.com
Chef Alyssa’s Kitchen
Just in time for Valentine’s Day chef Alyssa Gorelick is offering up some great cooking classes for couples and couples to be.
First up is a Speed Dating Cooking Class at 6:30-9 p.m. Feb. 11 at Atherton Mill and Market. The class is reserved for 10 guys and 10 gals between the ages of 25-35. For $60 per person, participants rotate tables making five Mediterranean dishes as they go. If the guests at the class begin dating another guest from the class they earn a free cooking class anytime in 2015.
On Feb. 14, chef Alyssa teaches a special Valentine’s Day class just for couples. Learn to make a salad of local greens with pomegranate and honey-lemon vinaigrette, seared scallops with sweet potato noodles, sherry sauce and truffles along with sea salt dark chocolate cremeaux (dark chocolate custard with a toasted hazelnut crust). The class runs 3-5:30 p.m. and is $130 per couple.
On Feb. 23-24, 6:30-9:30 p.m., join chef Alyssa for a two day Chocolate Workshop for $149 per person. Alyssa will be joined by pastry chef and chocolatier Pierce Lusk of Petit Philippe. Three styles of truffles will be taught: molded with dark chocolate and a coconut meltaway interior, rolled with chocolate-raspberry ganache and dipped truffles with salted caramel.
Register for all classes online at www.chefalyssaskitchen.com.
•Chef Alyssa’s Kitchen
2104 South Boulevard, 704-817-7568