Charlotte To Be Celebrated at Famed James Beard House As Top Culinary City

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Charlotte is the latest major city to emerge as one of the nation’s top culinary destinations, featuring a wide range of culinary offerings from inspired international chefs to inventive culinary artists who are reinterpreting Southern cuisine and cocktails. To celebrate the city’s ever-evolving and growing food and beverage scene, a handful of Charlotte’s best-known and respected chefs and bartenders have been invited to present a special Charlotte Tastemakers Dinner at New York City’s famed James Beard House on Friday, Nov. 16.

The special showcase, which is curated and sponsored by the Charlotte Regional Visitors Authority, will feature three events:

The dinner will consist of passed appetizers and five courses paired with craft cocktails and wines, showcasing the talents of the following culinary ambassadors (in order of courses served):

Accompanying the chefs to the James Beard House will be two Charlotte mixologists whose craft and creativity have earned them national followings: Colleen Hughes (Haberdish) and Bob Peters (Innovative Cocktails and Consulting, of The Ritz-Carlton fame).

“Charlotte’s culinary scene is incredibly dynamic,” says Laura White, CRVA Director of Communications. “We have established ourselves as a city of culinary opportunity and a creative haven for tastemakers in the Southeast. From Chef Bruce Moffett who pioneered contemporary fine dining in Charlotte to chef William Dissen who showed that our city is attracting notable chefs from other respected ‘foodie cities,’ our culinary reputation continues to be recognized.”

Charlotte’s culinary success is evident through the individual stories of dedication, perseverance, creativity, courage and hard-won loyalty from the city’s diverse mix of young, inventive chefs (many graduates of local culinary school Johnson & Wales University), James Beard Award nominees, well-established restaurateurs, international chefs, and award-winning brewers, distillers and mixologists.

In a city where the culinary community is both close-knit and competitive, native and transplant, every meal is an exploration of the city’s evolving identity.

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