Heirloom Presents: Benefit Dinner

Join chef Clark Barlowe of Heirloom Restaurant and guest chef Jasmine Bell of Master Chef junior, in a presentation of a five-course tasting menu benefiting Chefs Collaborative. Each course paired with hand-selected wines to enhance and contrast creative spring flavors. For more information and inquiries please call 704-595-7710.

Tuesday, May 30
6:30-9:30 pm
Heirloom Restaurant
8470 Bellhaven Boulevard
Charlotte, NC 28216

Purchase Tickets

1st Course

Strawberry Romaine Salad

Whipped Goat Lady Chevre, Smoked Strawberries, Salted Pecans, Strawberry Top Vinaigrette

Pairing: Le Figuire Saint Andre Rose ’16 (Cotes de Provence, France)

2nd Course

Green Garlic Shrimp

Chef Foraged Morel Broth, Anson Mills Carolina Gold Rice, The Chef’s Farmer’s Flowers

Pairing: Tramin Sauvignon Blanc ’16 (Alto Adige, Italy)

3rd Course

Jasmine’s Pork Tenderloin

Wicking Bed Sage, Spaghetti Squash, Cheerwine Poached Asparagus, Cider Jus

Pairing: Stolpman La Cuadrilla ’15 (Santa Ynez, California)

4th Course

Duck Confit

Purple Sweet Potato Puree, Heirloom Radishes, Radish Green Chimmi Churri

Pairing: Cantos de Valpiedra Tempranillo ’12 (Rioja, Spain)

5th Course

Citrus Olive Oil Cake

Berry Compote, Vanilla Crème Fraiche, Lemon Curd, Olive Oil Powder, Meringue Drop

Pairing: House Made Craft Cocktail