The marquee event of our delectable Chef & Maker Weekends is the Chef’s Dinner on Saturday night, and below we give you the first peek at what James Beard Award nominee and acclaimed Charlotte Chef Paul Verica has planned for that special dinner, which will take place during the first of our Chef & Maker Weekends on May 4-6.
Chef’s Dinner with Paul Verica
May 5, 2018
Wine pairings by Italics Winegrowers
J.Q. Dickinson Cured Trout Toast
Roe, Radishes, Ramps, Nasturtium, Fennel and Herbs
Reynolds Family, Pinot Noir, Los Carneros 2013
Asparagus, Morels, Ramps, Green Garlic with Hollandaise
Italics, Estate Proprietary White Blend, Napa Valley 2015
‘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
Biscuit, Strawberries, Vanilla, Ricotta and Mint
Reynolds Family, Naughty Sticky, Chardonnay, 2006
Friday night’s Farm-to-Table Dinner reception should not be missed, either, and is included as well with any Chef & Maker resort package. You can view its menu here.