Wednesday, May 14, 2014

5 chefs, 5 courses: Charlotte chefs collaborate May 20

Check out five chefs doing five courses for $125 in a chefs' collaborative dinner May 20 at Block & Grinder, with a portion of proceeds benefitting the Piedmont Culinary Guild. North Carolina brews and wines will be paired with each course.

Those are:

First course, from Heirloom's Clark Barlowe: Lucky Clay's red vein sorrel with Heritage Farms house-cured tesa (bacon), Kwong Tung black soy sauce and foraged honeysuckle.

Second, from The Asbury's Chris Coleman: “Shrimp and Grits” with Royal Red Shrimp, Anson Mills rice grits, local oyster mushroom, radishes, spring onions, sunburst tomato confit and popcorn bisque.

Third, from Passion8's Luca Annuziata: Charlotte Fish Co.'s day-boat catch with fresh tortellini.

Fourth, from Block & Grinder's Ben Philpott: A napoléon of Salem Hills Farm Beef, Small City Farms Swiss chard, Anson Mills cornmeal pancakes and veal demi glaze.

Fifth, from Heritage's Paul Verica: strawberries, balsamic, goat cheese, mint and anglaise.

Reservations: 704-364-2100 or 704-364-2133.