The Asbury, is bouncing around the area at light speed these days (and has a new menu slated to be out next week at the uptown restaurant, at the Dunhill hotel):
Saturday (Oct. 11), he'll be in Chapel Hill, serving at the Grand Tasting in the TerraVita Food & Wine Event, a festival that began in 2010, aimed at showcasing "excellence and sustainability in the South," from wines and local craft brews to edibles.
Oct. 19, he'll be at the Piedmont Culinary Guild's "Carved" event, with chefs competing with their pumpkin-carving skills at Atherton Market.
Oct. 27, Coleman will join others in the Angus Barn of Raleigh's fundraiser for the National Restaurant Assocation and the N.C. Restaurant & Lodging Association.
Oct. 29, he and Laetitia Vineyards and Nadia Wines owner Nadia Zilkha host a wine dinner featuring the California wines. $85.
Nov. 11 brings an Artist's Dinner; the restaurant hangs art curated by the McColl Center for Art + Innovation, and Charlottean Ben Premeaux's photography is up now. Some proceeds will benefit the McColl Center. Details at www.facebook.com/theasbury.
And Nov. 17, Coleman will be in "Sliced" at Whole Foods in SouthPark, taking on Passion8 chef/owner Luca Annunziata in another competition.
The Asbury: 235 N. Tryon St.; 704-332-4141.