In cooperation with CLTure, Friendship Gardens and C3 Lab, PCG Members Paul Verica, Ashley Boyd, and Bob Peters along with artist Rosalia Weiner, will be combining their talents for a collaborative dinner connecting elements of art and cuisine with the theme “The Hands That Feed Us” – an homage to North Carolina farmers and workers. Attendees will experience a six-course meal with hand-crafted cocktails provided by Tito’s Handmade Vodka and local craft beer in a gallery atmosphere with stimulating live art and curated music.
Proceeds will benefit Friendship Gardens.
Menu:
Unlimited craft cocktails by Bob Peters
First Course – Prepping for the future
Broccoli soup, cauliflower, radishes, olive oil
Second Course – Black gold
Crudo – with veggies herbs and flowers – raw and pure like Pedro
Third Course – Field of dreams
Winter density lettuce, charred onion, radish, turnip, carrot, buttermilk
Fourth Course – Strawberry University
Chicken liver mousse with strawberry rhubarb compote and toast points
Fifth Course – At your service
Slow roasted pork shoulder, spring veggies and greens, rosemary
Dessert by Ashely Bivens Boyd – The Good Shepherd
Three Graces Dairy – “Brebis de Pays” Cheesecake Strawberries, Figs, Balsamic
[themify_button style=”xlarge” color=”#E2E71F” text=”#000″ link=”https://www.eventbrite.com/e/culinary-canvas-series-ii-tickets-24212269550″ ]Get Your Tickets Now![/themify_button]
In cooperation with CLTure, Friendship Gardens and C3 Lab, PCG Members Paul Verica, Ashley Boyd, and Bob Peters along with artist Rosalia Weiner, will be combining their talents for a collaborative dinner connecting elements of art and cuisine with the theme “The Hands That Feed Us” – an homage to North Carolina farmers and workers. Attendees will experience a six-course meal with hand-crafted cocktails provided by Tito’s Handmade Vodka and local craft beer in a gallery atmosphere with stimulating live art and curated music.
Proceeds will benefit Friendship Gardens.
Menu:
Unlimited craft cocktails by Bob Peters
First Course – Prepping for the future
Broccoli soup, cauliflower, radishes, olive oil
Second Course – Black gold
Crudo – with veggies herbs and flowers – raw and pure like Pedro
Third Course – Field of dreams
Winter density lettuce, charred onion, radish, turnip, carrot, buttermilk
Fourth Course – Strawberry University
Chicken liver mousse with strawberry rhubarb compote and toast points
Fifth Course – At your service
Slow roasted pork shoulder, spring veggies and greens, rosemary
Dessert by Ashely Bivens Boyd – The Good Shepherd
Three Graces Dairy – “Brebis de Pays” Cheesecake Strawberries, Figs, Balsamic
[themify_button style=”xlarge” color=”#E2E71F” text=”#000″ link=”https://www.eventbrite.com/e/culinary-canvas-series-ii-tickets-24212269550″ ]Get Your Tickets Now![/themify_button]
Details
Venue
Charlotte, NC 28203 United States + Google Map