For 3 days only this week, Clean Catch Fish Market has their Crab Cake Sale, with their delish 6 oz. crab cakes only $9 each.
Here’s how owner Bill describes this sale: “They’ve been called “The Best Crab Cakes On Earth” and for good reason. They Are. It’s not a secret it’s wild blue crab packed with more wild blue crab packed with still more wild blue crab. It’s a lot of Crab! This week we invite you to our quarterly crab cake sale. This is a Big One. For just $9.00 per 6oz crab cake it’s better than a Neiman Marcus Sale. Enjoy them over the next several days fresh or freeze them for up to three months (they freeze great). Order early ~ while we make a huge batch they still sell-out very quickly. We look forward to seeing you at the Market. -Bill
Two noteworthy wine tastings are on the calendar at Reid’s Southpark this week:
Wednesday September 28, 5:30 – 7:30
Inviting all burgundy wine lovers
Troy Heinzman presents Domaines Albert Bichot
Since 1350, the Bichot family has made Burgundy its home. Albert owns four estates set at the heart of four great viticultural regions, and all wines will be paired by Reid’s cheese expert Regina
Thursday September 29, 5:30 – 8:00
Sommelier Shootout Competition
This is a fun, interactive wine tasting in which YOU get to rank your favorite wines. Three sommeliers will present three wines – all of the same variety. The sommelier who brings the best wines (based on your votes), gets to return for the next Sommelier Shootout in October.
Corkbuzz is hosting an Open Cellar event on Saturday.
Trying to navigate all the wine options on the market can seem impossible. So Corkbuzz handpicks ten favorites to showcase from their wine cellar to help you uncork the mysteries of each bottle before you take your very own selection home with you. Whether you’re cooking at home or bringing a bottle over to a gathering with friends, Corkbuzz Charlotte’s team of sommeliers will show you how to select which wines are great for pairings, parties, and more.
Ruru’s Tacos & Tequila launches their new fall menu items this week just in time for Perfect Patio Weather.
Featuring 4 new apps, new tacos & tortas, and lots of new adult bevs:
Margaritas and Tequila
Mortimer Duke – Herradura Repasado, Agave Nectar, Lime Juice and Cointreau $13
Pineapple Express- Pineapple Jalapeño Infused Tequila with Fresh Lime Juice, Agave, Pineapple Juice, Tamarind Nectar $9.75
The Fog- Homemade Aqua De Horchata (Cinnamon Rice Milk) with Our House Tequila Fresh Agave & A Cinnamon Sugar Rim $9.00
Buck Rodgers- Jose Cuervo Tradicional, Ruby Red Grapefruit Soda with a Salted Rim- $8.50
Mules
Sharknado- Crown Apple, Thyme Simple Syrup and Apple Cider and Lime Topped with Ginger Beer $9.00
Poltergeist- House Tequila, Cranberry Puree, Rosemary Simple Syrup & Ginger Beer $9.00
Cocktails
Danny Larusso- Cranberry Puree, Rosemary Simple Syrup, Vodka, Orange Bitters $8.75
Jack Sparrow-Myers Dark Rum, Apple Cider, Lime Juice, Thyme Simple Syrup Topped with Soda $8.50
Foxy Brown- Absolute Citron, Gran Marnier, Cranberry Juice & Ginger Ale $9.25
A new sushi spot opened in South End at Atherton Mill last Friday. O-Ku Charlotte.
Sadly, we missed the press party last Thursday evening, but we plan to hit it soon and let you know our faves from their amazing looking menu.
Charlotte’s first Kronut Food Truck is now making the rounds.
Follow the @sugarrmann account in IG to keep track of where they’ll be.
If you need some help with your Tailgating Game, try Reid’s:
Reid’s Fine Foods has transformed into Tailgate Central for this football season ~ Choose from a menu of wings, buffalo chicken dip, BBQ, ribs, chicken tenders and more to make your tailgate the best in the lot. All items are ready to eat. All you have to do is pick them up. Call either Reid’s location to place your order. Myers Park: (704) 377-1312 / SouthPark: (704) 377-7686 (and um, ps, this works for your at home game day parties, patio dinners, etc.)
Speaking of Patios, don’t miss your chance for Pinot on the Patio at Bonterra on 10/6
Join Bonterra on October 6th at 6:30pm for their 5 course Pinot on the Patio Dinner Party and enjoy a beautiful farm driven feast paired with a stunning selection of Pinots. Cost is $100 all inclusive. For reservations please call 704.333.9463 today. Seating is limited.
1st Course
Charleston Battery Park Farmstead Triple Cream Brie & Milano Salumi with House Made Crustini
Schramsburg Brut Rose, Napa Valley
2nd Course
Rogue Farms Greens, Anson Mills Fire Threshed Oats, Goat Feta, Roasted Beets, Sherry Vinaigrette
2015 Rogstad Rose, Farina Vineyard Pinot Gris, Sonoma Mountain
3rd Course
Low Country Paella – Carolina Gold Rice, NC Shrimp & Mussels
2015 Alois Lageder Pinot Grigio, Alto Adige
4th Course
Braised Pork Cheeks, Corn Pudding, Crispy Kale
2012 Roth Pinot Noir, Sonoma Coast
5th Course
Pumpkin Bread Pudding
2013 Penner-Ash Rubeo, Willamette Valley
Nellie’s Southern Kitchen and Shelton Vineyards pair up on Oct. 6 for Nellie’s first wine dinner
Stick-to-your-ribs Southern comfort food pairs well with wine, too so for Belmont NC Nellie’s Southern Kitchen first-ever wine dinner, it’s only fitting that all four courses be paired with wines from a North Carolina winery. Executive Chef Ben Sholiton worked closely with Shelton Vineyards to create a Southern menu with appropriate wine pairings to demonstrate just how well an unoaked Chardonnay, for instance, goes with pork belly.
1st Course
North Carolina Shrimp
cherrywood smoked bacon, cheddar grit croquette, remoulade
2015 Sauvignon Blanc
2nd Course
Chardonnay Braised Pork Belly (Hickory Nut Gap Farm)
wilted spinach, portobello risotto, sage gravy
2014 Estate Chardonnay “Barrel Fermented”
3rd Course
Braised Bone in Beef Short Ribs (Hickory Nut Gap Farm)
Yukon gold mash, heirloom cherry tomatoes & asparagus, tomato demi glace
2013 Cabernet Franc
4th Course
Tartlet
pear fig and goat cheese
2006 Port
The Oct. 6 dinner is $50 per person and begins at 7 p.m. with family-style hors d’oeuvres crab pimento crostini and pecan crusted green tomatoes served alongside the Shelton Vineyards Madison Lee White Blend. The event will be held in the private dining room, and seating is limited. Reservations are available by calling 704.396.7169.
The Ballantyne Beer Garden is back at The Ballantyne Hotel & Lodge on 10/9.
On Sunday, October 9, from noon until 6 p.m., enjoy an Oktoberfest-themed, pop-up beer garden on the South Lawn of the Ballantyne Hotel, featuring live music, local beer, German food and a drawing for prizes. This event is open to the public and has no admission fee. Menu items will be available à la carte.
The Ballantyne Hotel & Lodge
10000 Ballantyne Commons Parkway
Charlotte, NC 28277
704-248-4000
Also don’t forget from last week’s #scoopEATS update:
Vivace’s New Chef Stages First Special Dinner Oct. 9 ~All five courses are paired with a different whiskey.
New Vivace chef Rodrigo Velazco is ready to entice Charlotte diners – and whiskey lovers – with a special five-course dinner.
“Whiskey is often thought of as a drink you have before or after dinner, but not with dinner,” Velazco said. “But whiskey can be very food-friendly. Like wine and craft beer, different whiskeys have different personalities. They can be herbal, citrusy, spicy, peppery, oaky. We’re going to pair every course with a whiskey that’s just right for it and prove that whiskeys don’t have to be dark and heavy. We hope whiskey fans – and those who don’t yet realize they’re fans – will come out to join us.”
The Event begins with a reception at 6 p.m. which includes what Velazco calls “redneck barbecue pork steamed bun bites.” The passed hors d’oeuvres will be served with a sweet-and-spicy green apple slaw and paired with a Grilled Peach Manhattan made with Old Forester bourbon.
The 5 course dinner will follow at 6:30 p.m.:
Smoked Salmon filo cylinder, dill crema, everything bagel sprinkle, fresh herbs paired with Woodford Rye Reserve
Country Ham Croquettes housemade pickle relish, chowchow mayo paired with Collingwood Canadian Whiskey
Chargrilled Chocolate Mole Chicken lime, fresh radish, celery hearts paired with Tincup American Whiskey
Braised Lamb Belly tomato ragout, velvet potatoes, crispy shallots paired with Bushmills Irish Whiskey
Filet over pink pepper shortbread baby watercress, red wine jus paired with Highland Park Scotch Whisky
For dessert, an assortment of gelato will be served.
The dinner is $60 plus tax and gratuity. Reservations are recommended and can be made by calling 704-370-7755.
The Whiskey Club of Ballantyne – Angel’s Envy Distillery on Oct 28th
Calling Whiskey fans of all levels…Join The Whiskey Club of Ballantyne for a special edition to explore exclusive bourbons from Angel’s Envy Distillery with complementing hors d’oeuvres on Friday, October 28, 6:30 p.m. The cost is $50 per person (plus tax & gratuity), and reservations are required at 704-248-4100 or cshatto@theballantynehotel.com .
