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Piedmont Culinary Guild Dinner

May 6 , 2019 Philip L. Van Every Culinary Arts Center on the Central Piedmont Community College Campus

  • Pricing:
    $100
  • Presented by:

Overview

Piedmont Culinary Guild “Math Behind a Menu” Dinner

Date: Monday, May 6th
Location:  Philip L. Van Every Culinary Arts Center on the Central Piedmont Community College Campus
Time: 6:30pm
Price: $100

Charlotte Shout! is proud to partner with Piedmont Culinary Guild to bring a unique opportunity for the public to learn about the Math Behind the Menu. Join us for a 6 course tasting dinner that you won’t want to miss. Each course will feature local ingredients and be paired with a locally produced craft beverage.

 

We have a team of chefs working to bring you not an amazing flavor experience, but a unique look into the margins of dishes you eat at establishments that work to source ingredients locally and with integrity.  Here is our chef line up!

 

Chef Alyssa Wilen (Chef Alyssa’s Kitchen) working with Chef Joe Bonaparte (International Culinary Institute of Myrtle Beach)

Chef Bruce Moffett (Moffett Restaurant Group)  working with Chef Terra Ciotta (Tri County Community College)

Chef Tom Marlow (Mimosa Grill)  working with Chef Jim Bowen  (CPCC)

Chef Lewis Donald (Sweet Lews BBQ) working with Chef Adam Dietrich (CPCC)

Chef Greg Balch (The Crunkleton) working with Chef Megan Lambert (JWU)

Chef Laney Parrish (300 EAST) working with Chef Alvin (Community Culinary School of Charlotte)


We are partnering these teams with the following craft beverage producers:

 

James Swofford from Old North Shrub

Raffaldini Vineyard

Jason Alexander from Free Range Brewing

Elizabeth Anne Dover from Dover Vineyards

Amanda Britton from Bardo

Miracle Yoder from Not Just Coffee

 

What is Piedmont Culinary Guild?

Piedmont Culinary Guild is a 501-C3 non-profit organization that connects the food chain in the Piedmont region of North and South Carolina. PCG was founded on the principle idea that sharing resources, promoting educational opportunities, and bridging the gap between farmers, chefs, restaurants, and consumers can help develop and secure the local food system. PCG promotes sustainability, quality ingredients, relationships, and community through its professional guild membership, in addition to the Tastemakers membership that is open to the public. For more information on how to get involved and learn about your food system, visit www.piedmontculinaryguild.com.

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