Sustainable awards

Chef Chris Ivens-Brown of Compass Group in Charlotte is among 15 finalists for the 2011 Chefs Collaborative Sustainability Awards, to be awarded Oct. 24 in New Orleans during the third annual Chefs Collaborative National Summit. About 300 "sustainability-minded" chefs and food professionals are expected at the summit. The award recognizes chefs who have "played an exemplary role in changing the sustainable food landscape." Ivens-Brown is nominated in the "Sustainer" category (seeking a chef who is both "a great mentor" and "a model ... through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food." He's up against Mike Lata of FIG in Charleston; Frank Brigsten of Brigsten's in New Orleans; Michael Foust of the Farmhouse in Kansas City, Mo.; Sam Hayward of Fore Street in Portland, Maine; and Donald Miller, executive chef at the University of Notre Dame.
Other categories are Pathfinder (for visionaries/catalysts "beyond the kitchen") and Foodshed Champion (for producers noted for working with chefs and valuing a clean environment and sustainable production). More info: www.chefscollaborative.org.

On tables and in glasses now

Pumpkin souffle (right) is back at Bonterra; 1829 Cleveland Ave.; 704-333-9463.

Zebra offers a Friday-night tasting tonight (Oct. 7) of more than 30 of its by-the-glass list. Choose four for $10, 5:30-7:30 p.m. There's also a long list of IPAs, porters, ales and more offered at half price during the same time. 4521 Sharon Road; 704-442-9525.

Through Nov. 30 at the Palm, a special dinner for two -- an 18-ounce New York Strip and two Nova Scotia lobster tails, plus two appetizers and sides -- goes for $85 (the chain turned 85 this year). Also on special: three-course anniversary dinner for $49.85 per person. 6705-B Phillips Place Court; 704-552-7256.

New menus at Halcyon

Halcyon, Flavors from the Earth uptown has new menus, many named with chef Marc Jacksina's notable wry twist: There's "Quail Yea" ($22, stuffed with pimento cheese and served with "angeled egg"), and "Homage to Hominy" ($12, braised house-cured pork belly with stewed Anson Mills hominy and ham hock broth). There's also herbed gnocchi with tomatoes and foraged mushrooms ($18), a sharing plate that includes smoked ham hock terrine, lamb livermush, green tomato chow chow and more ($16), and a clam bake of Olde Salt clams with skillet potatoes, bacon and fried sage Worcestershire butter ($15), plus the "Phwah Burger," which pairs house-ground rib, chuck and ribeye with foie gras stuffed with a local farm egg and adds bacon, aioli and more (with truffled fries, $25, with greens, $26). Lunch/brunch notables: that lamb livermush in sliders (using housemade biscuits with Tabasco aioli) and chicken and sweet potato waffles. Expect more frequent menu changes, says the chef. At the Mint, 500 S. Tryon St.; 704-910-0865.

Bourbon dinner; Saintsbury social

Mimosa Grill hosts a bourbon dinner Oct. 8 with a raffle (prizes include cooking classes, dinner for two, something from Woodford Reserve and more), whose proceeds will go to national hunger relief group Share Our Strength. On the menu: "A Study of Apples" (pickled, smoked, raw, dehydrated, liquified, with Early Times 354); huckleberry-sage-brushed squab with Jack Daniels Single Barrel; brown-sugar-glazed pork cheeks with Woodford Reserve; and more. 327 S. Tryon St.; 704-343-0700.

BLT Steak offers a five-course tasting of Saintsbury wines with food pairings Oct. 18, with the vineyard's Dick Ward leading the tasting. $40; 201 E. Trade St.; reservations required at 704-972-4380.

1 Melting Pot moving

The Melting Pot will relocate its University location to the Lake Norman area, specifically 16625 Statesville Road in Huntersville, this fall. The new location is larger, with expanded private party and patio areas, and will offer a separate bar menu, as well.

Nick's Steakhouse uptown closed

Nick's Steak and Taphouse has closed uptown at 225 E. 6th St. (the former LaVecchia's spot). Managing partner Clyde Gilfallan said the place just didn't catch on, and the owners are in negotiations to sell the business, with its accompanying five-year lease. The Nick's Steak and Taphouse in Gastonia is still open, however, as is the relocated LaVecchia's in uptown (at the Hearst Tower), and that restaurant will debut a new lunch menu, most likely next week, said Gilfallan. Expect a more midscale lunch menu than its most recent one, with chef Michael Rayfield doing salads, sandwiches, light pastas, "and a burger or two."

Charleston's Brock wastes not and other links

A really nice story on chef Sean Brock - of newly hot Husk and appreciated-for-some-time McCrady's in Charleston - is here.

A feel-good story about kids, gardens and Halcyon chef Marc Jacksina is here. Gazpacho! (So hurry.)

Cheeses, and smuggling, in Italy: "Like everyone who traveled to get to the event, I came with an empty bag, which I stuffed with heavy blocks of cheese," here.