Quilteds > Puff Pastry–Wrapped Housemade Pork Sausages with Spring Onions and Roasted Trinidad Peppers
Summer Cucumber–Carolina Pepper Terrine with Lemon Thyme–Almond Custard
Catdaddy Moonshine–Foie Gras Torchons with Fried Local Watermelon Pickles and Mustard Caviar
Rappahannock Clams with Country Ham Vinaigrette and Candied Orange
Sea Salt Puff Pastries with Heirloom Tomatoes and Lentil Mousse
Fish Camp > Virginia Softshell Crab with Smoked Trout Hush Puppy, Tomato Gravy, Overnight Heirloom Tomato Confit, and North Carolina Chowchow
Clover Farm Mushrooms > Duxelle–Stuffed Crushed Corn–Masa Tortillas with Local Goat’s Milk–Braised Chanterelles, Shell Peas, House-Smoked Mushroom Bacon, and Pineapple Sage
Border Springs Farm Lamb > Seared Lamb with Geechie Boy Mill Samp Grits, Ají Dulce Pepper Pot Liquor, Warm Three-Bean and House-Cured Lamb Belly Salad, Braised Local Greens, Cheerwine-Boiled Georgia Peanuts, and Lucky Leaf Gardens Micro-Clover
New Town Farms Tip-to-Tail Pork > Preserved Cheek Mousse with Appalachian Black Truffles, Crispy Cast-Iron Belly, Smoked Shoulder–Corn Pudding with Collards, Southern Lomo Tenderloin, South Carolina Mustard, and East Carolina Barbecue Sauce
Mason Dixon Dessert > Tennessee Sheep’s Milk Tomme Cheese with North Carolina Roasted Peach, Firefly Sweet Tea Vodka Ice Cream, Almond Pound Cake, Earl Grey–Laurel Leaf Glaze, Mascarpone, and Salted Local Pecan Praline
Dinner

Southern-Inspired Artisanal Dinner

All restaurants are located in Charlotte, NC.

Alyssa Gorelick
Fern, Flavors from the Garden

Blake Hartwick
Something Classic Catering & Cafés

Marc Jacksina
Halcyon, Flavors from the Earth

Three like-minded chefs from Charlotte, North Carolina’s hip dining scene are teaming up to deliver their celebrated, rustic fare to the Beard House. With a shared commitment to working closely with local farmers and artisans and producing exquisite, handcrafted plates, these accomplished chefs have elevated Southern cuisine to new heights.

Event photos by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Sea Salt Puff Pastries with Heirloom Tomatoes and Lentil Mousse
    • Catdaddy Moonshine–Foie Gras Torchons with Fried Local Watermelon Pickles and Mustard Caviar
    • Quilteds > Puff Pastry–Wrapped Housemade Pork Sausages with Spring Onions and Roasted Trinidad Peppers
    • Rappahannock Clams with Country Ham Vinaigrette and Candied Orange
    • Summer Cucumber–Carolina Pepper Terrine with Lemon Thyme–Almond Custard
    • Wine ‘n Shine > Cheerwine with North Carolina Moonshine, Carolina Distillery Carriage House 100-Percent Apple Brandy, Amaro, and Orange Bitters
    • Carolina Cucumber Punch > North Carolina Muscadine Wine with Blenheim Ginger Ale, Agave Nectar, Lemon Juice, Cucumber, and Thyme
  • Dinner

    • Fish Camp > Virginia Softshell Crab with Smoked Trout Hush Puppy, Tomato Gravy, Overnight Heirloom Tomato Confit, and North Carolina Chowchow
    • Château Puech-Haut Tête de Bélier Rosé 2011
    • Clover Farm Mushrooms > Duxelle–Stuffed Crushed Corn–Masa Tortillas with Local Goat’s Milk–Braised Chanterelles, Shell Peas, House-Smoked Mushroom Bacon, and Pineapple Sage
    • J.M. Boillot Montagny 1er Cru 2010
    • Border Springs Farm Lamb > Seared Lamb with Geechie Boy Mill Samp Grits, Ají Dulce Pepper Pot Liquor, Warm Three-Bean and House-Cured Lamb Belly Salad, Braised Local Greens, Cheerwine-Boiled Georgia Peanuts, and Lucky Leaf Gardens Micro-Clover
    • Speri Ripasso 2009
    • New Town Farms Tip-to-Tail Pork > Preserved Cheek Mousse with Appalachian Black Truffles, Crispy Cast-Iron Belly, Smoked Shoulder–Corn Pudding with Collards, Southern Lomo Tenderloin, South Carolina Mustard, and East Carolina Barbecue Sauce
    • Hacienda Monasterio Ribera del Duero Crianza 2009
    • Mason Dixon Dessert > Tennessee Sheep’s Milk Tomme Cheese with North Carolina Roasted Peach, Firefly Sweet Tea Vodka Ice Cream, Almond Pound Cake, Earl Grey–Laurel Leaf Glaze, Mascarpone, and Salted Local Pecan Praline
    • Fattoria Viticcio Dolce Arianna Vin Santo del Chianti Classico 2004  
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 06.28.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

June 2013

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Greenhouse Gallery Wed, 05.01.2013
 
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Nantucket, MA Sun, 06.02.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Spring Sake, Global Flavor Mon, 06.03.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sophisticate Tue, 06.04.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Enlightened Eaters Wed, 06.05.2013
 
Hot and Hotter Alabama Wed, 06.05.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Virginia Luxury Thu, 06.06.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Lovely Provençal Lunch Fri, 06.07.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Southern Comfort Redux Sat, 06.08.2013
 
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San Francisco Sun, 06.09.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Willamette Wine Country Mon, 06.10.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Eclectic Italian Tue, 06.11.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Beard on Books Wed, 06.12.2013
 
A Movable Feast Wed, 06.12.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Heart and Soil Mon, 06.17.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sizzle Tue, 06.18.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Hip Italian Wed, 06.19.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Chilies and Chocolate Thu, 06.20.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
 
Greenhouse Gallery Wed, 05.01.2013
 
Modern Vintage Sat, 06.22.2013
 
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Vegetable Barbecue Mon, 06.24.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Modern Japanese Thu, 06.27.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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JBF Awards