Reminder: The James Beard Celebrity Chef Tour dinner at Blue is Sept. 22, with host chef Gene Briggs working with Charlotte’s Bruce Moffett and Geoffrey Blount, along with “Top Chefs” Kevin Gillespie and Eli Kirshstein. Tickets are $150 each, and part of the proceeds go to the Beard Foundation, whose mission is to “celebrate, nurture, and preserve America’s diverse culinary heritage and future.”
Among the courses: crispy oysters with pork belly and 2009 Fiano, Fontanavecchia (Campania, Italy); Hudson Valley foie gras with corn sorbet and ’08 Chateau St. Michelle Eroica Ice Wine; wild striped bass with ’07 Rodney Strong Reserve Chardonnay; pork shoulder with cornbread puree with ’06 Yalumba BushVine Grenache; and warm pecan shortcake with ’06 Chateau St. Michelle Late Harvest White Riesling. 704-927-2583; 206 N. College St.
Monday, September 13, 2010
Beard at Blue
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1 comments:
This was poised to be an excellent event, however so VERY SAD that the only food wine-pairing hat worked was the pork belly and oyster dish with the fiano. It was so VERY apparent that chef Moffet and his staff were the NY ones who put any effort into this pairing. The others were just bought out by the big monopolies of wine distribution and sadly it showed in their efforts. HORRIBLE!!! Wasted everyone's time and money.
But on a positive note, Thank you BRUCE MOFFET and STAFF!!!!
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