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
 
 
 

March 2015

S M T W T F S
1
2
3
4
5
6
7
 
Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
8
9
10
11
12
13
14
 
New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
15
16
17
18
19
20
21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
22
23
24
25
26
27
28
Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
29
30
31
1
2
3
4
Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam