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Chef & Maker – Chef’s Dinner with Paul Verica

May 5, 2018

A James Beard Award nominee and finalist, Chef Paul Verica has been part of Charlotte’s culinary scene for more than a decade and will open his newest restaurant, The Stanley, this spring. For his Chef’s Dinner he will present a meal celebrating his food philosophy of using only the freshest, seasonal ingredients.

Wine will be provided by Italics Winegrowers.*

MENU

FIRST COURSE
J.Q. Dickinson Cured Trout Toast
Roe, Radishes, Ramps, Nasturtium, Fennel and Herbs
Reynolds Family, Pinot Noir, Los Carneros 2013

SECOND COURSE
Sea Scallops
Asparagus, Morels, Ramps, Green Garlic with Hollandaise
Italics, Estate Proprietary White Blend, Napa Valley 2015

THIRD COURSE
‘Surf & Turf’
Salt Crusted Tenderloin, Shrimp, Potatoes, Peas, Carrots, Turnips, Mushrooms with Red Wine
Italics, Estate Cabernet Sauvignon, Napa Valley 2014 and Italics, Estate Proprietary Red Blend, Napa Valley 2015

FOURTH COURSE
Strawberry Shortcake
Biscuit, Strawberries, Vanilla, Ricotta and Mint
Reynolds Family, Naughty Sticky, Chardonnay, 2006

  • Location

    The Carolina Hotel

  • Time

    6:30 p.m.

  • Cost

    SOLD OUT