Dine out, do good

The Melting Pot runs its sixth annual "Thanks and Giving" campaign through Dec. 5 to raise money for St. Jude Children's Research Hospital: With every donation of $10 or more, guests receive a Fondue for the Kids Card that offers $20 off any purchase of $50 or more. All proceeds from the Fondue for the Kids Card will be donated to St. Jude. The Melting Pots of Charlotte also sell "Fondue a Cure for Childhood Cancer" signature chocolate fondue bars: $1 of each $5 you pay for the bar goes to the hospital. Info at www.stjude.org or 800-478-5833.

Upstream at Phillips Place hosts a five-course J. Lohr wine dinner Nov. 13, with $2 from every bottle of 2005 "Carol's Vineyards" Cabernet Sauvignon going to the National Breast Cancer Foundation toward funding 500 mammograms. $65; reservations: 704-556-7730.

Special dinners

• Single malt Scotch lovers get a dinner at Blue Nov. 13, with five dishes, cigars at the end and Hendrick Porsche providing a Porsche for a weekend getaway to one winner at evening's end. Among the pairings: warm brined Arctic char with Oban 14 Year Single West Highland Malt; roasted squab with Talisker 10 Year Single Isle of Skye Malt; and roasted venison loin with Lagavulin 16 Year Single Islay Malt. $75; Hearst Tower uptown (corner of College and 5th streets). Reservations required: 704-927-2583.

• Fig Tree presents a five-course wild game menu with Spanish wines Nov. 11. Among the pairings: frog legs en croute with 2005 Jose Pariente Verdejo; and saddle of rabbit with 2006 Dominio de Tares Baltos Mencia. $70; 1601 E. 7th St.; 704-332.3322.

• Revolution Pizza & Ale House hosts a Highland Brewery beer dinner Nov. 15 with owner Oscar Wong present. Beverages include St. Terese's Pale Ale, Oatmeal Porter, Mocha Stout and more. $35; 3228 N. Davidson St.; 704-333-4440.

• Passion8 Bistro hosts a book launch dinner Nov. 18 -- one of several restaurants across the country doing dinners that night -- for "Slow: Life in a Tuscan Town," a book celebrating slow food in Italy. Author Douglas Gayeton will attend the dinner at Chez Panisse (whose legendary chef Alice Waters wrote the book's introduction), while the publisher will join the dinner in the East Hampton's Nick and Toni's. Zagat is supporting the venture, and the cost -- $180 per couple -- includes a copy of the book. 3415 Highway 51 N., Fort Mill; 803-802-7455.

• Bonterra hosts a Gundlach Bundschu dinner and wine pairing Nov. 18, with Jeff Bundschu in attendance. Among the offerings: citrus-marinated scallops with 2007 Estate Vineyard Chardonnay and almond-crusted duck breast with 2005 Rhinefarm Vineyard Mountain Cuvee. $75 (or $140 per couple); 1829 Cleveland Ave.; 704-333-9463.

• D'Vine Wine Cafe hosts an Elyse Vineyards (Napa) dinner Nov. 19, with a large-format bottle to be raffled off. On the menu: braised oxtail with 2006 C'est Si Bon; espresso-dusted barbecue wild boar spare ribs with 2006 Howell Mountain Zinfandel; and more. $74.99; 14815 John J. Delaney Drive; 704-369-5050.

Mert's Heart, Periodic (Dessert) Table & More

Check out Mert's Heart and Soul owner James Bazzelle in a Visa ad here.

In case you've wondered about the structure of shortbread or the weight of marshmallow, check out the clever Periodic Table of Dessert here. I get the Dr abbreviation for "little silver balls" -- their formal name is dragees -- but there's a lot that's over my head. Still fun to contemplate.

And the Daily Beast Web site put up a slide show lovingly entitled "Food That Can Kill You Instantly" here. Bon (visual) appetit!

Chef Convo

Karime Lopez is serving as consulting chef at Cantina 1511 in Charlotte. We asked her a few questions:

Tell us a little about your background: the foods you grew up with, how you got into cooking, your experience and training.

I grew up in a family that loves good food. I have been taught by my family that I should invest in a good lunch and good dinner because it is culture and sharing. My grandmothers and my mother are my favorite chefs. I became interested in cooking while living in Paris. The smell of bread, pain au chocolat, and good cheese inspired me. Everywhere I traveled in Paris, I experienced great food. After Paris, I decided to move to Spain, where I studied at Seville University. After college, I went to work for Chef Santi Santamaria for two years in a three-star Michelin restaurant. Chef Santi showed me the importance of high-quality fresh food. I then went to work for Chef Andoni at Mugaritz Restaurant, a two-star Michelin restaurant. Chef Andoni broadened my knowledge of plants, herbs, flowers, and about the simplicity of food. I went back to Mexico to be in charge of creativity and projects for Chef Enrique Olvera, in Pujol Restaurant, a four-diamond restaurant. After Pujol, I did a stage at Noma Restaurant in Copenhagen, a two-star Michelin restaurant. Lastly, I returned back to Mexico to work as executive chef for Danzantes Restaurants. I am passionate about teaching; it is one of my favorite things about being a chef.

What do you love most to cook?

I have many favorite dishes to cook. Two in particular are Pescado Veracruz and Huevos Campesinos, both of which are being added to Cantina 1511's menu.

What do you bring to Cantina 1511 that is most valuable for the restaurant?

I bring real Mexican food, real flavors, good products and excellent quality. I love and am proud of my food and my culture.

What do you think is the main difference between Charlotte diners and those you've cooked for elsewhere?

The Charlotte community seems to be very inquisitive and open to trying my authentic creations.

Is there one dish you hope Charlotte diners will fall in love with?

Tamales, moles and fresh salsas.

What's the best meal you've ever had, as a diner?

My mother's food is the best in the world.

What Should DINERS Never Do?

The obvious needed accompaniment to the New York Times' story on "100 Things Servers Should Never Do" (second 50 should be out soon; the first 50 are here) is a parallel list for the customers. A few have had a stab at it -- I'm a fan of Waiter Rant's here (be aware it's predictably off-color in spots) -- but I think we can do better.

I'll start:

1. Never complain about anything more subtle than a wrong order unless and until you have waited on tables for a minimum 30 days yourself. (I'm not kidding: My plan for America includes mandatory 1-month stints waiting tables, selling retail and bus-driving before the age of 25. Schwab in 2016.)

2. Don't call your server by any dimunitive -- not dear, honey, sweetie, son: Nothing.

3. Never say you're allergic to anything if you're not. Raising the specter of anaphylactic shock and its accompanying degree of care is not something you do if you just don't like peanuts.

4. Beckon a server with a nod of the head, a raise of the eyebrow, an "excuse me?" Yells, whistles, claps and especially finger snaps are not acceptable.

5. If you intend to give a server the change, make a point of saying, "Keep the change" when you hand them the money. That saves them a trip back to the table; if it's busy, every trip matters.

Now you take a turn. I'll add more...

News, notes

• Pewter Rose has new winter menus for lunch, brunch and dinner, emphasizing local foodstuffs and N.C. coastal catches, with nothing over $13 on the lunch lineup and an under-$10 bar menu. Among the new: Grateful Growers cider-braised pork shank and grilled tofu steak for dinner; two-bean chili for lunch; smoked salmon hash, Italian omelet and Oscar Benedict (crabcakes) for brunch, and lamb lollipops on the bar menu. 1820 South Blvd.; 704-332-8149.

• Longitude 81 offers oysters roasted or on the half shell for a quarter apiece through November; chef Gregory Sheppard says he's getting in some beautiful Apalachicolas, along with fresh stone crab claws. 971 Gold Hill Road in Fort Mill, S.C.; 803-802-9981.

• Del Frisco's has a new menu. Among the debuts: sliced sesame tuna; Prime beef carpaccio with Creole mustard; blue cheese wedge salad; 12-ounce cuts of Prime ribeye and strip steaks (smaller options than the usual); veal porterhouse; halibut with white bean ragout; crab cakes with jicama slaw and more. 4725 Piedmont Row near SouthPark; 704-552-5502.

• The second Charlotte-area Zoes Kitchen (yes, like that, with no apostrophe) is open in Midtown's Metropolitan complex, featuring its menu of Mediterranean-inspired dishes. (The first is at Blakeney.) The expansion is one of about 200 planned in the Southeast for the currently-30-store chain out of Birmingham. 1055 Metropolitan Ave.; 704-347-5858; you can get an idea of the menu here.

Free food, discounted food and more

• All Applebee's (and there are about 2,000 of them) plan to honor U.S. veterans and active-duty military with a free meal Nov. 11: Just bring proof of current or former U.S. military service and you'll get a free entrée from a special menu, and it's offered from lunchtime through dinner (but dine-in only). See www.applebees.com/vetsday for details.

• Uno Chicago Grill offers a free entrée or individual pizza with the purchase of another to all members of the military that day. Arrive in uniform, or bring a photo of yourself in uniform or a military or veteran's ID. Charlotte's Uno is at 401 S. Tryon St.; 704-373-0085.

• Sole celebrates its seventh birthday with $7 dinner entrees before 7 p.m. Sunday-Thursday throughout November. 1608 East Blvd.; 704-343-9890.

• Cosmos Café also is celebrating -- it's been uptown for 12 years now, and is offering a three-course $12 menu and $12 bottles of wine Nov. 9-14 at both its uptown site (300 N. College St.) and Ballantyne one (8420 Rea Road). Among the dishes are sea scallops with red pepper sauce; chicken paillard with garlic mashed potatoes; grilled marinated flank steak and more.
  

• Mert's Heart and Soul now offers a birthday club program, with a free entrée of salmon cakes or barbecue to members on their birthdays. To join, go here. 214 N. College St.