Global hosts a Burly Cabernet vertical dinner May 18, with Burly owner Hank McCrorie on hand. Among the courses: cured shoulder of beef tenderloin with New Town Farms root vegetables and the 2004; braised short ribs with house-cured pork belly and the 2005; and sous-vide ribeye with the 2006. $75; 3520 Toringdon Way near Ballantyne; 704-248-0866.
Upstream hosts a Frank Family Winery brunch May 22 with the Wine Vault. Among the courses are sweet corn bisque with Taylor Bay scallops and Chardonnay, and wild mushroom and roasted chicken quiche with Pinot Noir. $35; 704-548-9463.
Photo from twitter.com. No, really.
Tuesday, May 4, 2010
Posted by Helen Schwab at 1:23 PM