Ever crave dessert for dinner? Here is your chance! Project 658 is hosting some of Charlotte’s best pastry chefs for a six-course tasting of unforgettable desserts! The evening will begin with light hors d’oeuvres with each course having a beverage pairing including spirits from Topo Distillery (from PCG Member Esteban McMahan) & Woody Creek Distillery, created by PCG Member Kel Minton of Soul Gastrolounge.
All proceeds from the evening will go towards the Project 658 Culinary School and Community Feeding Project.
Featuring
Jossie Perlmutter-Lukacik – Sweet Affairs (PCG Member) Alyssa Wilen – Chef Alyssa’s Kitchen (PCG Member)
Miranda Brown – The Asbury
Samantha Allen – Wentworth & Fenn
Justin Burke-Samson – Kindred / Hello Sailor
Brigitte Oger – Craft Cakes CLT
Gabija Vecci – La Piccola Gabbia Phillip Platoni – Southminster (PCG Member) – hors d’oeuvres Kel Minton – Soul Gastrolounge (PCG Member) – cocktails
Menu
Passed hors d’oeuvres Phillip Platoni
Mexican Street Corn
Charred Corn Custard | Cojita Cheese | Roasted Garlic Aioli | Ancho Chili Oil
Bacon and Eggs
Wild Turkey Farm Pork Belly | Middle Ground Farm Quail Egg | Pickled Vegetable | Boa Bun
Spaghetti and Meatballs
Barbee Farm Spaghetti Squash Cake | Beef and Veal Meatball | Root Vegetable Sugo | Parmigiano-Reggiano
Crab Cake Sandwich
Little River Lump Crab Cake | Remoulade | Picked Shallot | Arugula | Yeast Roll
Dessert Courses
Course 1 – Samantha Allen
Roasted Blood Orange Roulade | Tart Cranberry Chantilly | Pecan-Honey Crumble | Grapefruit Preserves
Ever crave dessert for dinner? Here is your chance! Project 658 is hosting some of Charlotte’s best pastry chefs for a six-course tasting of unforgettable desserts! The evening will begin with light hors d’oeuvres with each course having a beverage pairing including spirits from Topo Distillery (from PCG Member Esteban McMahan) & Woody Creek Distillery, created by PCG Member Kel Minton of Soul Gastrolounge.
All proceeds from the evening will go towards the Project 658 Culinary School and Community Feeding Project.
Featuring
Jossie Perlmutter-Lukacik – Sweet Affairs (PCG Member)
Alyssa Wilen – Chef Alyssa’s Kitchen (PCG Member)
Miranda Brown – The Asbury
Samantha Allen – Wentworth & Fenn
Justin Burke-Samson – Kindred / Hello Sailor
Brigitte Oger – Craft Cakes CLT
Gabija Vecci – La Piccola Gabbia
Phillip Platoni – Southminster (PCG Member) – hors d’oeuvres
Kel Minton – Soul Gastrolounge (PCG Member) – cocktails
Menu
Passed hors d’oeuvres
Phillip Platoni
Mexican Street Corn
Charred Corn Custard | Cojita Cheese | Roasted Garlic Aioli | Ancho Chili Oil
Bacon and Eggs
Wild Turkey Farm Pork Belly | Middle Ground Farm Quail Egg | Pickled Vegetable | Boa Bun
Spaghetti and Meatballs
Barbee Farm Spaghetti Squash Cake | Beef and Veal Meatball | Root Vegetable Sugo | Parmigiano-Reggiano
Crab Cake Sandwich
Little River Lump Crab Cake | Remoulade | Picked Shallot | Arugula | Yeast Roll
Dessert Courses
Course 1 – Samantha Allen
Roasted Blood Orange Roulade | Tart Cranberry Chantilly | Pecan-Honey Crumble | Grapefruit Preserves
Course 2 – Justin Burke-Samson
Lemon Mascarpone Icebox Cake | Hazelnut Shortbread | Lemon Curd | Mascarpone Custard | Pomegranite Preserves | Candied Thyme
Course 3 – Brigitte Oger
Almond | Hibiscus | Honey | Mint
Course 4 – Alyssa Wilen
Goat Cheese | Spiced Muscadine | Rye Crisp | Mustard Greens
Course 5 – Miranda Brown
Chocolate & Strawberries in Textures
Course 6 – Jossie Perlmutter-Lukacik & Gabija Vecci
Cocktail Inspired Mignardise | Bloody Mary | Amaretto Sour | Strawberry Margarita | Mojito | Dark Russian
Cost: $65.00/person
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Details
Venue
Charlotte, NC 28205 United States + Google Map