One Bourbon, One Scotch, One Dinner....

Halcyon plans a "One Bourbon, One Scotch, One Beer" dinner June 30 -- yes, that's the George Thorogood song from '77, although it actually was a big hit in '53, too. Chef Marc Jacksina and guest chef Blake Hartwick (now at sibling Something Classic), and Halcyon mixologist Maggie Peirce are concocting the evening, which will work like this:

Each spirit will be served first neat, then in an "exotic" mixed drink, and a small plate by the chefs will accompany each. The entree will come with Allagash Black, a microbrew flavored with bourbon via barrel fermentation.

The bourbon is Knob Creek Single Barrel. Neat, it'll come with foie gras with roasted local sweet corn, peach butter and salted pecan brittle. Mixed, it will be in a yuzu whiskey sour, and served with grouper confit, grits and charred corn salsa. The Scotch: Laphraoig Quarter Cask, with braised pork dumpling and red eye gravy; and in a "Smokey Martini," served with duck and blueberry tapioca risotto. The entree is beef short ribs with cocoa gnocchi.

$75; 704-910-0865; 500 S. Tryon St.