Charlotte is a meat and potatoes town? This event will show the city what kind of meat and potatoes town we are. Five innovative chefs will cook a five-course meal of meat and potato dishes, using no prime cuts of meat. Nothing is off-limits, except for the ordinary.
Meet the meats and chefs:
Venison tartare (Ben Philpott, The Stanley)
Beef tongue marmalade with biscuits (Jamie Barnes, What The Fries CLT)
Chicken-fried liver (Alyssa Wilen, Chef Alyssa’s Kitchen)
Smoked and braised goat (Chris Coleman, Stoke Charlotte)
Potato truffle tart (Sam Allen, Wentworth & Fenn)
Chef Matthew Krenz will co-host the event with Unpretentious Palate’s Kristen Wile, and provide an arrival bite.
Adventurous eaters only. They’ll introduce you to some untraditional cuts, but promise it will be delicious.
Ticket price includes gratuity. Beverages will be available to purchase for those who do not wish to do a paired dinner. Seating and cocktails begin at 6 p.m.; dinner will be served at 6:30 p.m.