Gallery offers a Macallan Scotch dinner Sept. 15, with four courses and Macallan's Randy Adams on hand -- along with a Scotch Sensory Kit (yes, it's a way to learn, just like it sounds). Among the courses: Szechuan-salt-cured foie gras torchon with pickled local fig and Famous Grouse blended with Macallan, and sea scallops with citrus-oil-braised fennel and The Macallan 15 Year. $85; 704-248-4100; 10000 Ballantyne Commons Parkway.
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