Monday, November 30, 2009

New chefs

  • Chef Thomas Kerns, formerly chef de cuisine at Harper's, now runs the kitchen at Terrace Café near SouthPark. With experience as sous chef at Upstream and Charlotte Country Club, among other places, he says his passion is "Southern classics with a twist" and that his menu includes "a lot of items that SouthPark diners haven't seen before." Among Terrace offerings: s'mores French toast; filet medallion eggs Benedict; tofu lettuce wraps, Highland Gaelic fish and chips, and more. 4625 Piedmont Row Drive; 704-554-6177.
  • Andrew King, owner of High Cotton Catering, is now also executive chef at Hotel Charlotte. He has preserved old standards such as shrimp Creole, she crab soup, po' boys and bananas Foster, and added such dishes as fried green tomatoes topped with housemade pimento cheese; sweet potato ravioli in blue cheese sauce; housemade chicken salad wrap; honey-glazed salmon; and more, plus chicken and dumplings with collards and mac and cheese as a daily special on Tuesdays. Other daily specials will shift, says King, as he tries new items (example: collard green egg rolls with orange-lime dipping sauce) to gauge reaction. 705 S. Sharon Amity Road; 704-364-8755.