$65

Appalachian New Year's Dinner

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Catawba Brewing Company Charlotte

933 Louise Avenue

#Ste 105

Charlotte, NC 28204

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Catawba Brewing Company continues its immensely popular Culinary Series with an Appalachian New Year’s Dinner by famed Chef Clark Barlowe. Chef has teamed with Catawba Brewing for a unique white walnut shell small batch beer! Appetizers and beverages will be served in an interactive cocktail party setting with casual tour of the brew house. Then, guests will be seated family style for three entrées, each course paired with a different craft beer. The fourth and final course will be dessert paired with a bourbon barrel aged beer. Chef’s offerings will be based on a traditional New Year’s dinner, promising good fortune and health for the year ahead.

Gluten free beverages are available by request.

Each course will be individually plated on environmentally friendly bamboo plates.

This very special evening will also afford diners the unparalleled opportunity to listen to Appalachian music in an intimate setting throughout the evening. The event will benefit Chefs Collaborative's Good Food Fund.

FAQs

Q: How can I contact the organizer with any questions?

A: mary@catawbabrewing.com

Q: What are my transportation/parking options for getting to and from the event?

A: 200 on-street parking spaces available

More about Chef Clark Barlowe’s White Walnut Ale:

The White Walnut, otherwise known as Butternut, is a deciduous tree that naturally grows in America and southeastern Canada. Like other species in the Juglans genus, the butternut is a walnut tree whose seed is a small, commonly eaten nut. The nut itself tastes buttery. Chef Barlowe has selected the nut husk for this ale, as it has a deliciously bitter flavor evocative of strong hops, and an ebony coloration that dyes the beer very dark, without the expected malty sweetness from a dark beer. The trees generally grow forty to sixty feet tall; however, some specimens have been documented at over one hundred feet! Unfortunately, wild butternut ​trees are currently being decimated by disease and will soon be extinct. Chef’s collection of husks could well be the last such foraged husks available in our area. The beer will be available for a limited time at all retail Catawba tasting rooms and on tap at Heirloom.

More about Chefs Collaborative:

Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. Our vision is that sustainable practices will become second nature for every chef in the United States. Learn more at www.chefscollaborative.org.

More about Catawba Brewing Company:

Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St.; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave.; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte's Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, and now in GA. Find them at www.catawbabrewing.com.

More about Heirloom:

Heirloom, a North Carolina farm-to-fork restaurant, is located in the Coulwood/Mountain Island Lake community of Charlotte, North Carolina. With a mission to be “locally sourced, globally inspired,” Chef-Owner Clark Barlowe uses his extensive training and travels to create a menu that features vegetables, fruit, seafood, meat and beverages produced in North Carolina. The chef’s relationships with growers, producers and purveyors across the state allows Heirloom to offer the freshest food available and with a constantly changing menu, repeat guests find each visit to Heirloom offers a unique culinary experience.

More about Chef Clark Barlowe:

Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7 generations in North Carolina, was a constant source of inspiration for traditional Southern cooking techniques and ingredients.

Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir. While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s. Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain. Clark names his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Chef Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.

Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay. He was most recently responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant- Heirloom.

With a passion for changing food culture in the United States, Clark spends his time as an active member of several non-profits in Charlotte. He served as a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning. GTN collaborates with over 30 area organizations in support of school gardens, composting, and growing natural environment. They maintain a network of over 2,000 educators throughout 185 schools in the Charlotte area. Clark is also a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors, including the Mecklenburg County Department of Public Health, to deal with food policy issues in Mecklenburg County. Clark is also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC.

With a primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and fields, sourcing ingredients for Heirloom’s menu.

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Location

Catawba Brewing Company Charlotte

933 Louise Avenue

#Ste 105

Charlotte, NC 28204

View Map

Refund Policy

No Refunds

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