Thursday, August 23, 2012
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.
Posted by Helen Schwab at 2:46 PM