The Palm (https://www.thepalm.com/restaurants/charlotte/) will create a Grey Goose cocktail-pairing dinner on July 26 at 7 p.m., featuring an expertly curated four-course feast designed by Chef Colin Johnson with the famed vodka’s flavors in mind. Guests old and new can enjoy specialties including Prosciutto-Wrapped Chilean Sea Bass or a Cajun-Rubbed 9-ounce Filet Mignon. Each dish will perfectly pair with a unique Grey Goose-based cocktail creatively crafted by The Palm’s beverage team.
Seats are available for $105 plus gratuity and tax. Guests can contact Tonia Heidal at 704-552-7450 or theidal@thepalm.com for reservations.
The Palm’s Grey Goose Vodka Dinner Menu
FIRST COURSE
Applewood Smoked Bacon Wrapped Scallop
mushroom risotto and basil oil
Cocktail: Goose on the Loose
SECOND COURSE
Baby Arugula Salad with Grey Goose Poached Pears
goat cheese, candied pistachios, and creamy balsamic vinaigrette
Cocktail: Tuscan Pear
THIRD COURSE
Prosciutto-Wrapped Chilean Sea Bass
baby mozzarella and tomato salad
OR
Cajun-Rubbed 9-ounce Filet Mignon
casino butter and frizzled leeks
Cocktail: Melon Mule
THIRD COUSE (sides)
North Carolina Sweet Potato Mashed with Sour Cream and Chives
Broccolini with Roasted Shallot and Black Garlic Butter
FOURTH COURSE
Raspberry Tiramisu
Cocktail: A Palm Affair
About The Palm:
Known for their signature dishes including Prime Aged Steak and Whole Nova Scotia Lobsters, the menu also includes The Palm’s renowned Italian fare including Chicken Parmigiana, Veal Martini, Baked Clams Casino and an award-winning wine list. The Palm’s philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. Owned and operated by members of the Bozzi and Ganzi families since the company’s founding in 1926, The Palm serves as a second home for countless patrons across the United States and abroad. Now celebrating its 93rd year, The Palm continues its legacy as a favorite gathering place and dining destination for families, friends and business colleagues alike. For a virtual experience and to find a Palm Restaurant near you, visit thepalm.com.
It’s time again for Dollywood to find its next panel of park insiders who share experiences and tips through online content. For the past three seasons, park guests have found helpful information on Dollywood blogs and social channels thanks to this group of seasoned Dollywood veterans. Now applications for the fourth panel of Dollywood Insiders are available athttps://www.dollywood.com/lpg/insider.
From best-value suggestions to traffic tips, and where to eat recommendations to what not-to-miss, Dollywood Insiders provide expert guest perspective to aid others in trip planning. Content is shared via blog, pictures and video.
“As we have grown our Dollywood Insider program, we have added value to our guests’ experience—elevating regular guests to experts who trade best-practice secrets when it comes to spending a day at our park,” said Pete Owens, Vice President of Marketing and Public Relations. “These people who serve on our panel are relatable. They don’t get a pay check to say what they’re saying and that resonates with other guests.”
Past Insiders include moms, dads, grandmas, single parents, professionals, bloggers, theme park enthusiasts and other influencers. Dollywood intentionally selects panelists from diverse walks of life to best represent Dollywood park visitors. These Insiders hail from communities across the Southeast—from Knoxville, Nashville, Birmingham, Atlanta, Charlotte and beyond.
Dollywood Insiders are tasked with pitching and executing creative blogs and videos that help others learn about Dollywood, Dollywood’s Splash Country, Dollywood’s DreamMore Resort and Spa and Dollywood’s Smoky Mountain Cabins. The Insiders serve on the panel for a one-year term and re-apply, if interested. Perks of the role include behind-the-scenes access, tickets and invitations to media events.
Applications must be submitted by Monday, July 22. After interviews, panelists will be selected and notified by July 29.
About The Dollywood Company: A highly-awarded and widely-recognized leader in the amusement industry, The Dollywood Company consists of the 150-acre Dollywood theme park; the 35-acre Dollywood’s Splash Country; Dollywood’s DreamMore Resort and Spa; and Dollywood’s Smoky Mountain Cabins. As unique as its namesake and owner Dolly Parton, Dollywood is the 2010 Applause Award winner, the theme park industry’s highest accolade; winner of more than 35 Golden Ticket Awards; and recipient of 26 Brass Ring Awards for Live Entertainment (more than any other theme park in the world). The park is located near Great Smoky Mountains National Park, and has been named a top three US theme park by USA Today on multiple occasions. Dollywood is open nine months a year (mid-March through early January) and offers rides and attractions, shows, and crafters authentic to the East Tennessee region. Dollywood’s Splash Country, recognized by the Travel Channel and TripAdvisor as one of the country’s most beautiful water parks and named 2009’s Must-See Waterpark by the International Association of Amusement Parks & Attractions, operates from mid-May to Labor Day. Dollywood’s DreamMore Resort and Spa, which received the 2017 Certificate of Excellence from TripAdvisor, provides guests spectacular mountain views and family-friendly amenities next door to Dollywood theme park and Dollywood’s Splash Country. Dollywood’s Smoky Mountain Cabins offers luxurious cabin accommodations overlooking Dollywood. For more information, call 1-800-Dollywood or visit dollywood.com. Operating days and hours vary.
Ponysaurus Brewing Co., a North Carolina based brewery, and Edmund’s Oast Brewing Co., a South Carolina based brewery, have partnered to create collaborative beers in celebration of each brewery’s expansion into the other’s home state.
Edmund’s Oast Brewing Co. recently expanded distribution into North Carolina in May of this year, and Ponysaurus Brewing Co., which self distributed solely in North Carolina for over six years, will be officially launching its South Carolina distribution in September.
“This collaboration rooted from a mutual love and respect for one another’s beer,” said Nick Hawthorne-Johnson, co-owner of Ponysaurus Brewing Co. “Once we realized we could join forces to welcome each other into our home states, we of course knew a beer collaboration would be the best way to celebrate.”
Edmund’s Oast Brewing Co. will release the beer in mid-August as a “pre-game” of sorts before the Ponysaurus South Carolina launch in September begins.
In September, the Ponysaurus Brewing Co. team will return to Charleston for a series of beer events September 13-15 to celebrate the company’s distribution expansion into South Carolina. The launch weekend includes a beer dinner, tap takeovers, live music, and an oyster roast with James Beard Award Winner Jason Stanhope, Executive Chef of FIG, and Joe Kwon of The Avett Brothers. Further details will be posted on the company’s website at www.ponysaurusbrewing.com/south-carolina and on social media.
After a few months of cold weather in Western North Carolina last February, we hopped a low cost Allegiant Air flight out of Asheville for a weekend getaway in Orlando, Florida. Click gallery images to enlarge.
It was the first time we’d flown Allegiant. And like most know, or find out as they book their flight, those low fares go up quickly when any amenity (basic or not) is added, so keep that in mind when trying to keep the fare low.
My mistake was thinking that my one bag the size of a large purse was a “carry on” for which I needed to pay an additional $40. It was actually considered the one free personal item bag I was allowed. That said, paying the $40 gets you a spot in the overhead for one bag, whether your personal item or an additional carry on. So, if you can manage with one weekend bag that fits under the seat in front of you, no carry on upcharge is necessary.
We’re lucky enough to have long time friends who’ve lived in College Park for decades. If you’re not able to stay with friends, you can find good hotel, Airb&b, and Vrbo lodging at reasonable prices.
Together we came up with lots of fun things to do that didn’t take us anywhere near Disney or Universal.
Thursday: COLLEGE PARK
Evening Arrival
Visiting with Peter and Karen is always wonderful. It’s a time for catching up and rejuvenating. Their neighborhood is quaint and established, but it’s experiencing a bit of transition with some older homes demolished in favor of new, or heavily remodeled to updated versions. There are lots of beautiful homes, old and new, that are fun to see while walking the sidewalk around the two neighborhood lakes.
Friday: WINTER PARK
Dinner and a Show
What a fun, tasty find Rome’s Flavours (124 E Morse Blvd, Winter Park, FL 32789) was! If you don’t look carefully at their online interior pictures, you’ll be surprised at the inside seating – cozy and limited. They do have quite a bit of sidewalk seating, though.
High points were house-made pasta, good wine and beer selection, and delicious house-made gelato in creative flavors. See a sample menu here.
After dinner we headed over to The Winter Park Playhouse (711 N Orange Ave # C, Winter Park, FL 32789) for lots of smiling and head bopping to the music of Fats Waller in a professional production titled Ain’t Misbehavin’. Great cast, high energy, fantastic vocals! If you’re in the area, taking in a show at this gem of a theater is a must!
My only regret is that we arrived last minute, so weren’t able to take advantage of the completely inviting lobby piano bar, featuring a grand piano and lots of comfy seating.
Image: broadwayworld.com
Saturday: Sanford
Festivals, Dinner, Brews, and Views
Is too much fun even possible? Not in my world! Saturday was all about great food, great drinks, and great scenery.
We headed out to Sanford’s Historic Residential Downtown for the 2nd Annual Porchfest. In a nutshell, musicians/bands set up on front porches of historic homes and play, with 15 minute breaks between bands. Folks walk, bike, and golf cart throughout the district, stopping to listen to the music and hang out with friends.
It’s free and a completely volunteer (unpaid) effort on the part of organizers, bands, District home owners, and support services like print shops. Donations for festival and local non-profit support are accepted at each porch. Bring a blanket, light weight chair, or whatever, to sit on, sun screen, water, and snacks (optional of course).
Some homeowners offer food for sale. We saw BBQ grills, and one group of kids operating a lemonade stand. And best of all, we were impressed with the quality of the music.
After hours of walking the District, stopping at lots of porches, we walked in to town for dinner at Sanford Brewing Company (400 Sanford Ave, Sanford, FL 32771) as the Central Florida Brewers GuildFestival was taking place. They serve “Southern gastro comfort food. Some bar food, some sandwiches, and some full plates” ( Menu ), as well as their own brews. We ordered a variety of both food and drink and were happy with all of our choices.
At this point a stroll along Sanford’s River Walk was in order. We were treated to sightings of birds, a variety of fish, and a gorgeous sunset. A great way to wrap up a great day.
Sunday: Breakfast & Mt. Dora
Exploring, Shopping, Afternoon Drinks
Our flight back to Asheville wasn’t until late afternoon, so we had time for Brunch at a pretty hip spot, Se7en Bites (617 Primrose Dr, Orlando, FL 32803), tagging along with our friends as they shopped for a new kitchen appliance in a huge, very cool warehouse with creaky floors, and a few hours exploring the sweet town of Mount Dora, including the luxurious Historic 1883-built Lakeside Inn (100 North Alexander Street
Mount Dora, FL 32757).
Se7en Bites has a system for handling the mobs of people who show up for Sunday Brunch. Not sure how busy they are other days of the week? We moved through the line outside, past the host, and through the line inside quickly enough. Luckily we got a hold of menus (specials change weekly) when we were outside, so it wasn’t quite as hectic when we placed our orders at the counter as newbies.
Overall, loved the concept! The menu is creative and all our dishes were delicious, but it definitely leans “heavy” with lots of meats, biscuits, and gravy. Some vegetarian options are available, but no vegan at this time. Be prepared to take whatever seat you can find. A couple of us ended up eating scooched up to our table balancing on the front edge of what I think was a church pew.
“What’s the story behind the name Se7enbites?
Chef and owner, Trina Gregory-Propst had a long journey to owning a bakery and being healthy. In 2007, she had a sleeve gastrectomy. After this procedure her intake per meal had become 7 bites. Thus, the name was born -Se7enbites. Her new food philosophy has been if 7 bites is all you get it better be the best damn 7 bites ever!”
Brewed coffee is available, which would go with anything, absolutely anything, from their incredible bakery. Don’t miss the pictures of baked goods in the gallery below. I admit to lagging behind longer than I should have, ogling masses of treats on bell jar covered cake stands.
One of the things owner and Chef Trina Gregory-Propst is famous for is her Vanilla Bean Bourbon Bacon Moonpie. It was featured on Diners, Drive-Ins, and Dives in 2017. Click here to watch a video of Chef Gregory-Propst making those amazing Moonpies.
Mount Dora is a cute waterfront town that is totally stroll-worthy, with cute shops, a Modernism Museum, a great museum store, and plenty of restaurants. Anchoring the town on water’s edge is the iconic Lakeside Inn.
It was a warm day, so after walking around town, we decided to head to the Lakeside Inn for drinks. We almost sat on the big covered porch with a view of the lawn, pool with covered bar, and lake, but opted for air conditioning in the bar. If you’re in the area, take some time to walk he Inn’s property. It’s beautifully maintained and landscaped.
Plan ahead for a winter weekend getaway with low cost airfare to Orlando. Remember, it’s not all about the amusement parks. There’s so many other things to see and do!
Hotel Domestique (http://hoteldomestique.com/) is offering an all-inclusive Culinary Farm Experience from August 4 – 8, 2019. They’re located at 10 Rd of Vines • Travelers Rest, SC 29690
Rates: $2300 Single occupancy | $1700 double occupancy
The Culinary Farm Experience price includes 4 night accommodations, all meals, farm excursions, custom Domestique takeaways, transportation to and from farms, personalized lessons from inside the kitchen of Restaurant 17 with Executive Chef Haydn Shaak and more. Taxes and gratuities Included.
Exclusive access to the following farms:
Broken Oak Organics -Tour and picnic lunch
Blue Ridge Creamery – Tour and Artisan cheese tasting
Victoria Valley Vineyards – Tour, wine tasting and lunch
Where to meet a friend for lunch (or any meal) in Waynesville? How ’bout a spot that’s as much restaurant as it is brewery, sporting a killer deck out back? That would be Boojum Brewing Company Taproom (https://www.boojumbrewing.com/). And if you’re looking for entertainment, don’t miss The Gem, the downstairs bar the folks at Boojum describe as “an affable downtown bar featuring 16 beers on tap, a full bar, TVs, a pool table & a limited but appetizing menu! Over age 21 only.” The Gem also hosts lots of live music. You can see what’s happening at The Gem on their Facebook Page.
Before getting talking about the brews and bites, I thought I’d look in to the “Boojum” name and what it might mean. Looks like I need to bone up on NC lore! You can read more about the Boojum on the beer menu.
“One might say the Boojum is similar to the Abominable Snowman of the Himalayans or the Wampas Cat in the swamps of Eastern North Carolina. But Boojum is a unique creature of his own and Haywood County is his home.” ~ visitncsmokies.com
Boojum’s main floor is semi-divided: bar to one side, dining room to the other. I was headed to the dining room, but took a minute to watch the bar lighting cycle through multiple colors. Fun, but would it drive me crazy sitting at the bar? Not sure. I’ll have to give it a try some time.
On first taste, I knew there was something special going on here. Every single dish we ordered was surprisingly good. Not just good for a brewery, but good for a restaurant.
Love tomatoes? You must try the Tomato Bisque Soup (Cup $4, Bowl $6) made with roasted tomatoes, fresh basil, Boojum beer, and garlic fried croutons. Robust in texture, but not too thick, each bite is full of rich tomato flavor.
Salmon on a bed of seasoned chopped kale, drizzled with balsamic (don’t remember the price) was absolutely fantastic! My friend ordered this and gave me a taste. You can bet I’ll get it (if available) the next time I’m at Boojum. The salmon was cooked to perfection with a deliciously seasoned sear. Not a kale fan? Try it anyway. You may just be surprised at the burst of flavor and friendly texture with each bite.
Wait. What about the beer? This is a brewery after all. Just for fun, I tried a half pint of one of their “specialty” brews, a strawberry small batch release. It was light, fresh, and tasty with just enough hint of strawberry to make it interesting. When you go, ask to hear about their current small batch brews.
Take a good look at The Cataloochee ($12) burger below. This mess ‘o deliciousness comes with fries (not pictured). Substitutions are available at an additional cost.
Take a Brioche Bun, put some apple-fennel slaw on it, add a cooked-to-order burger, top that with house-made farmer’s cheese (scrumptious) and tomato jam (also scrumptious). After announcing I’d be taking half home with me, I ate the entire thing! Comfort food that should satisfy the hungriest of appetites, along with a Boojum brew of course.
Here’s a shot of the back deck and service bar. This was early on a quiet day, so it wasn’t set up yet.
The Gem downstairs bar and live music venue:
Image: Bojum Brewing Company Facebook Page
Epicurean Notes:
Boojum’s easy to find, right on Waynesville’s Main Street.
Service was good. Table and surrounds were clean.
As always, check days and hours of operation before going (I usually call).
Remember that online menus are not always up to date, but can be used as a reference for types of dishes and pricing.
Boojum Brewing Company Taproom
50 N Main St
Waynesville, NC 28786
Phone: (828) 246-0350
Charlotte-based hotspot Good Food on Montford (https://www.goodfoodonmontford.com) is rolling out exciting changes in anticipation of its upcoming 10-year anniversary. The second restaurant from award-winning Chef Bruce Moffett puts a fresh spin on global small plates with one goal in mind – taste without borders. The menu changes seasonally with inspiration pulled from the produce they source locally or with their current culinary obsessions. To continue in pursuit of their worldly mission, Good Food on Montford tapped new Executive Chef Kieran Gonzales to take the lead. This transition comes as previous Executive Chef Larry Schreiber takes the helm of the restaurant group’s newest venture, Bao + Broth. The forthcoming restaurant, located at Optimist Hall, opens later this summer.
Executive Chef Kieran Gonzales
Chef Kieran Gonzalez was born and raised in Roanoke, Virginia and found his passion for the culinary world through his Filipino heritage. His background provided an exotic and unique approach to food that was not available in his hometown at the time. He took his culinary acumen to Johnson & Wales to further his skills and work his way through the ranks of the restaurant world. Drawn to the chef-owned and family-based culture that surrounds the small-plates eatery, Good Food on Montford gives him the opportunity to pursue more creative expressions and his talent has proven to be a perfect fit for the restaurant.
“This city’s restaurant scene is nothing short of special. There is no shortage of restaurants with innovative menus and I’m proud to join the quintessential example of that in Charlotte,” says Chef Kieran Gonzales. “Good Food on Montford has long been known for its inventive, constantly evolving dishes – the food speaks for itself here and I’m looking forward to elevating the menu even further.”
The changes at Good Food on Montford don’t stop there. For the first time ever, the notoriously popular restaurant has begun utilizing Wisely. This option allows guests to add their party to an electronic waitlist in an effort to decrease wait times. As temperatures continue to rise in Charlotte, the ability to sign up for the waitlist online will be a welcome change for those who previously had to wait in long lines outside of the restaurant.
About Moffett Restaurant Group: Owned by Chef Bruce Moffett, Moffett Restaurant Group is a collection of restaurants in Charlotte, North Carolina. The restaurants include upscale, American cuisine at Barrington’s, tapas-style food at Good Food on Montford, authentic Italian at Stagioni, and a blend of Northern shore food with a Southern twist at N.C. Red. MRG understands that dining out is as much about the experience as it is about the food. While all four MRG restaurants have their own style, décor and cuisine, they share one quality: a comfortable setting paired with innovative, seasonally-driven dishes. In spring of 2019, MRG will be adding another restaurant to the group; Bao + Broth. To learn more about Bruce Moffett and Moffett Restaurant Group, visit our website here or follow along on Instagram at @ChefBruceMoffett, @stagioniclt, @goodfoodclt, @barringtonsclt, and @ncredclt.
Known for its small plates and big views, AC Hotel Asheville Downtown’s ninth-floor restaurant, Capella on 9, has recently launched a new food and cocktail menu that’s full of spring delights.
Available now though the end of summer, the menu items boast refreshing flavor perfect for a warm-evening overlooking the city. With locally-sourced ingredients and an impeccable eye for visual presentation, the team at Capella on 9, led by Executive Chef Rakim Gaines, brings excellence to the table. The inspiration behind the season’s menu? Gaines was inspired by bright colors and was motivated to create “spring on a plate.” Look forward to dishes featuring edible flowers, fresh herbs and citrus-centric flavors.
Highlights on the new menu include Scallop Ceviche ($16), which features cilantro, heirloom tomato, edamame puree, corn and spinach tortilla chips; and, the Drop the Beet! cocktail ($12) made with mint-beet shrub, Absolut vodka, lemon juice, soda water and a mint garnish. Don’t forget about the little ones—an impressive Kids Gourmet Menu featuring delicious child-friendly-items such as the Capella Grilled Cheese ($9) and the Salmon Quesadilla ($12) are sure to please even the pickiest of eaters!
Ravioli
Capella on 9 stands apart from the rest of the city’s impressive roster of restaurants thanks to its seamless combination of locally-curated dishes, handcrafted cocktails and stunning mountain views from nine stories above Asheville. Located in the heart of downtown, Capella on 9 sits as one of the most picturesque spots in Asheville to watch the sunset, dine and sip. Reservations are available by phone at (828) 258-2522.
About AC Hotels by Marriott®
AC Hotels by Marriott®, a lifestyle brand that celebrates a new way to hotel complemented by a European soul and Spanish roots, boasts more than 125 design-led hotels in 15 countries and territories. Design-driven AC Hotels by Marriott® edit away the unnecessary to remove friction, providing thoughtfully designed moments of beauty, allowing guests to focus on what’s important to them. The properties modern design for modern business include buzzing AC Lounges, the perfect place for locals or visitors to get work done in style or to enjoy handcrafted cocktails and tapas. High-design guest rooms and public spaces with sleek furnishings and intuitive technology features such as the Media Salons and AC Libraries inspire and connect. For more information, visit ac-hotels.com. For more information, visit http://achotels.marriott.com and follow us on Facebook, Twitter and Instagram.
Looking for a new reason to visit Asheville, N.C.? The eye-popping $24+ million Asheville Art Museum project will (https://www.ashevilleart.org/) focus on American Art of the 20th and 21st centuries and work from Western North Carolina and the Southeast.
Three reasons to consider the Asheville Art Museum for summer, fall and holiday travel:
1. Appalachia Now! An Interdisciplinary Survey of Contemporary Art in Southern Appalachia
will be the inaugural special exhibition on view through 2019. New York-based interdisciplinary scholar and curator Jason Andrew considered more than 700 artists from the Southern Appalachian states of North Carolina, Georgia, South Carolina, Tennessee, and Virginia. After 55 studio visits and an open call, which garnered more than 400 applicants, Andrew selected 50 diverse working artists. Mediums span photography, ceramics, glass, performance, painting, new media, music, sculpture and more.
2. Glass facade, rooftop café, and more…
The Museum’s expansion includes a stunning glass facade and art-filled atrium, an oculus window, sculpture terrace and rooftop café worthy of Asheville’s foodtopian values. Henry Richardson’s glass sculpture, Reflections on Unity, has been chosen for the first public art installation on the plaza in front of the Museum.
Visitor taking a hard-hat tour enjoys the view from the oculus in the Collection Hall. Photo by Asheville Art Museum.
Friends enjoy wine on the new rooftop terrace. Photo by David Huff CreativeFriends enjoy wine on the new rooftop terrace. Photo by David Huff Creative. | A visitor taking a hard-hat tour enjoys the view from the oculus in the Collection Hall. Photo by Asheville Art Museum.
3. Intersections in American Art Offers a Fresh, Diverse Look at the Collection
The Museum jumpstarts a conversation between the viewer, the region and American art with this exhibition. A grant from the Henry Luce Foundation allowed a diverse group, including an N.C. poet laureate, to help reinterpret the Collection with ideas derived from Black Mountain College.
Asheville Art Museum Atrium Interior Photo by David Huff
Note: Part of the project includes historic preservation of the 1926 Pack Library as the new Education Center
What: The North Carolina Restaurant & Lodging Association announced the eight chefs competing in the second of five preliminary rounds leading up to the fourth annual NCRLA Chef Showdown, presented by Got to be NC Agriculture.
The Showdown’s booming success inspired this year’s expanded format, introducing five preliminary rounds — the third to be held Monday, June 24, at Heirloom in Charlotte, N.C. — before the three regional rounds leading up to the final NCRLA Chef Showdown event.
Preliminary chef competitors will prepare and serve dishes to be judged by three culinary experts scoring on presentation, taste and use of local ingredients from North Carolina. This round’s four top scoring chefs will move on to the regional competition in Charlotte on Monday, Aug. 19 at Central Piedmont Community College, ultimately progressing to the finals on Monday, Sept. 30, at Angus Barn’s Bay 7 in Durham, N.C., where the coveted titles of “NCRLA Chef of the Year” and “NCRLA Pastry Chef of the Year” will be crowned. The preliminary and regional events are closed to the public. However, NCRLA is granting access to local media.
The savory chefs are:
· Paul Cressend Jr., Asheville, N.C.
· Steven Goff, AUX Bar, Asheville, N.C.
· Richard Gras, The Omni Grove Park Inn, Asheville, N.C.
· Cory Haigler, The Westin Charlotte, Charlotte, N.C.
The pastry chefs are:
· Brooke Crider, The Dugout Taphouse & Grill, Hendersonville, N.C.
· Ryan Stipp, The Omni Grove Park Inn, Asheville, N.C.
· Gerald Hawkins, Gaston Country Club, Gastonia, N.C.
· Samantha Jo Smith, Sugar Island, Surf City, N.C.
The judges are:
· Chef Miranda Brown, 2018 Pastry Chef of the Year; The Asbury at the Dunhill Hotel, Charlotte, N.C.
· Chef Lucia Bobby, Pastry Chef, co-owner, Bobby Boy Bake Shop (slated to open in 2019), Winston-Salem, N.C.
· Chef John Bobby, co-owner, Bobby Boy Bake Shop (slated to open in 2019), Winston-Salem, N.C.
When: Monday, June 3 from 11 a.m. – 4 p.m.
Where:
Princess Anne Hotel
301 East Chestnut St.
Asheville, N.C. 28801
Visuals: High-end plated food featuring local ingredients, local chefs and pastry chefs in-action, and expert judges.
About: Established in 1947, the North Carolina Restaurant & Lodging Association (NCRLA) works to advance and protect North Carolina’s $23.5 billion restaurant, foodservice and lodging industry. The association provides access to the resources and support restaurant and lodging professionals need to lead thriving businesses, while serving as conscientious, contributing members of an unparalleled industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.
The Palm’s Grey Goose Vodka Dinner Menu
