Mimosa Grill hosts its fourth annual bourbon dinner Oct. 6. Five paired courses from chef Jon Fortes -- ranging from housemade salmon boudin and soft pretzel with Knob Creek Rye Boulevardier to duo of venison with duo of Single Barrel Knob Creek Smoked and Hot to "Bacon Makers Caramel Corn" (yes!) -- go for $65. Beam's Kevin Creasy will be there to talk about Kentucky bourbon. Reservations: 704-343-0700; 327 S. Tryon St.
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