Timothy Toohey, Keli Fayard, and their team at the James Beard House
Old Mill of Guilford Corn Cakes with Braised Brasstown Pork Cheeks
North Carolina Blue Crab Salad with Endive, Red Sorrel, and Crème Fraîche
Keli Fayard at the James Beard House
Poached Duck Breast with Parsnip Hash and Ají Amarillo Butter
Junior Johnson Midnight Moon Apple Pie Moonshine–Spiced Pâté with Cherry Moonshine–Candied Pecans
Brasstown Pork Belly with Sea Scallop, Anson Mills Grits, Apples, Radishes, and Cider Honey
Rabbit Duo > Sautéed Rabbit Loin and Rabbit Country Pâté with Pancetta, Cipolline, and Chanterelles
Timothy Toohey at the James Beard House
Herb-Crusted Carolina Striped Bass with White Bean Purée, Fennel, Artichokes, and Tomato Confit
Behind the scenes in the James Beard House kitchen
Grassfed Brasstown Beef Strip Loin with Braised Beef Cheek Lasagna, Salsify, Sunchokes, and Black Trumpet Mushrooms
North Carolina Mountain Apples with Pecan Crisp and Salted Caramel Ice Cream
Dinner

Taste of Carolina

Timothy Toohey

Gallery Restaurant at the Ballantyne Hotel & Lodge, Charlotte, NC

Pastry Chef Keli Fayard

Gallery Restaurant at the Ballantyne Hotel & Lodge, Charlotte, NC

Guests at the luxurious Forbes Four-Star Ballantyne Hotel & Lodge come as much for the food as for the exquisite setting in southeastern Charlotte. At the hotel’s highly acclaimed Gallery Restaurant, chef Timothy Toohey and pastry chef Keli Fayard serve elegant renditions of comfort food that showcase North Carolina artisanal and seasonal products.

Event photos taken by Eileen Miller. 

MENU

  • Hors d’Oeuvre

    • Old Mill of Guilford Corn Cakes with Braised Brasstown Pork Cheeks
    • North Carolina Blue Crab Salad with Endive, Red Sorrel, and Crème Fraîche
    • Poached Duck Breast with Parsnip Hash and Ají Amarillo Butter
    • Junior Johnson Midnight Moon Apple Pie Moonshine–Spiced Pâté with Cherry Moonshine–Candied Pecans
    • Domaine Carneros Brut Rose NV
  • Dinner

    • Brasstown Pork Belly with Sea Scallop, Anson Mills Grits, Apples, Radishes, and Cider Honey
    • Landmark Vineyards Overlook Chardonnay 2011
    • Rabbit Duo > Sautéed Rabbit Loin and Rabbit Country Pâté with Pancetta, Cipolline, and Chanterelles
    • Château St. Jean Fumé Blanc 2011
    • Herb-Crusted Carolina Striped Bass with White Bean Purée, Fennel, Artichokes, and Tomato Confit
    • Cherry Pie Pinot Noir 2010
    • Grassfed Brasstown Beef Strip Loin with Braised Beef Cheek Lasagna, Salsify, Sunchokes, and Black Trumpet Mushrooms
    • Hidden Ridge Cabernet Sauvignon 2008
    • North Carolina Mountain Apples with Pecan Crisp and Salted Caramel Ice Cream
    • Domaine Carneros by Taittinger Brut NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 11.12.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2015

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Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
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NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
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The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam