The Asbury Kicks Off 2017 Collaborative Series Dinners on April 27

Charlotte – The most compelling dinner series in North Carolina launches this month at The Asbury in Uptown Charlotte, NC. Now in its third season, The Asbury’s Collaborative Series brings local and regional chefs, farmers, thinkers and artisans together with Executive Chef Matthew Krenz and his team at The Asbury. The multi-course dinner events offer lively exchanges as the collaborators talk and share with guests–and each other.
Watch The Asbury’s Facebook Events page for the menu and details at each dinner as menus and pricing are announced. Reserve your seat now: or call 704.342.1193.

Chef Matthew KrenzTHURSDAY, APRIL 27, 2017 AT 6:30 PM
“Spring Celebration” with Chef Shane Ingram, Pittsboro, NC
When Jersey boy Shane Ingram left home to cook, he landed stints at Emeril’s, Charlie Trotter’s, and the Inn at Little Washington. He came to North Carolina and ignited the Durham dining scene with Four Square, [One] Restaurant and G2B. In Durham, he hired and mentored Chef Matthew Krenz, now leading The Asbury. Join us as these devoted chefs celebrate their friendship—and spring. The five-course dinner is $65/person. Get the details.

TUESDAY, MAY 23, 2017 AT 6:30 PM
“Biscuits + Beer” with Chef Greg Collier from @Dawn in Charlotte, NC and The Yolk in Rock Hill, SC and Charlotte’s Sycamore Brewing
Greg Collier found his way to the Carolinas after cooking at Arizona’s top resort hotels and a stage with McCrady’s in Charleston, SC. Today, the chef and his wife, Subrina, own Yolk in Rock Hill, SC and @Dawn in the Ayrsley/Steele Creek area of Charlotte. Some call Collier the “King of Breakfast.” Chef Krenz and Chef Collier will be joined by Sarah Taylor Brigham and Justin Brigham from Sycamore Brewing, one of the city’s favorite craft breweries.

WEDNESDAY, JUNE 21, 2017 AT 6:30 PM
“Dinner with Friends” Celebrating the 2017 June Issue of Local Palate magazine with Local Palate magazine editor Peggy Loftus
The June issue of Local Palate will feature Chef Krenz hosting a few Charlotte chefs, farmers and beer buddies at his family’s Krenz Ranch in New Salem, NC. Some of the photo shoot guests will join Chef Krenz for this Collaborative Dinner that recreates the feast. Local Palate will also share a glimpse of what life is like behind the scenes at one of the region’s most popular food magazines.

MONDAY, JULY 17, 2017 AT 6:30 PM
“Gin + Watermelon” with Chef Sam Stachon from Highland Avenue Restaurant, Hickory, NC
Sam Stachon grew up farming. In Michigan, Sam preserved vegetables, tapped maple trees for syrup and raised animals. He attended culinary school at Johnson & Wales in Charlotte, and opened King’s Kitchen with the Noble Restaurant Group. Hickory, NC called him, and now he’s the executive chef at one of the hottest restaurants in the NC foothills. We can’t wait to see what happens when two farmers at heart—Krenz and Stachon—fire up the kitchen!

“Smoke + Spirits + BBQ” with Dan Doyle, executive chef and managing partner of Poogan’s Porch and Poogan’s Smokehouse in Charleston, SC
Since 2007, Chef Doyle has been the heartbeat of Charleston’s iconic Poogan’s Porch. Local sourcing and passion for the Lowcountry fuel the kitchen of this North Carolina native. As a managing partner for Poogan’s Hospitality Group, he opened Poogan’s Smokehouse in 2015, a more casual barbecue-focused sister restaurant. Chef Krenz says you’ll need “to buckle up” for the pairings of smoked meat, spirits and Southern sides at this five-course event.

“Beef + Bourbon” with Executive Chef John May from Piedmont in Durham, NC
John May cooked for two-and-a-half years alongside Chef Vivian Howard at her award-winning Chef & The Farmer in Kinston NC. He was featured on several episodes of Howard’s award-winning public television series, “A Chef’s Life.” Today, he’s winning accolades as the executive chef of Piedmont in Durham. May and Krenz will showcase Krenz Ranch beef–and bourbon–when they team up for this exciting dinner.

“Southern Beer + Southern Food” with Sean Lily Wilson, owner and chief executive optimist at Fullsteam Brewery and Chef Kyle McKnight, Fullsteam’s director of food operations
Kyle was at the helm of Highland Avenue Restaurant (which earned a 2015 nod from Southern Living as one of the South’s Best Restaurants) when he joined Fullsteam at our April Collaborative Dinner last year. Lily is a North Carolina beer pioneer and James Beard semi-finalist nominee for Outstanding Wine, Beer or Spirits Professional. This year, the two teamed up. They opened the new Fullsteam kitchen in Durham this week.

“Thankful” with Michael Twitty, Rockville, MD
Michael W. Twitty is a culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacy. He has been named one of “Fifty People Changing the South” by Southern Living and appeared on NPR’s “The Splendid Table” and “Morning Edition.” From the Smithsonian to Yale, he has given more than 300 talks in the U.S. and abroad.Twitty is also a Judaics teacher and writes on Jewish cultural issues. His book, The Cooking Gene will be released by HarperCollins in August.