Heirloom Presents: A Benefit Dinner
May 30, 2017
Charlotte, NC
On May 30th, Chef Clark Barlowe of Heirloom Restaurant and guest chef Jasmine Bell of Master Chef junior teamed up to present a five-course tasting menu benefiting Chefs Collaborative. Each course was paired with hand-selected wines to enhance and contrast creative spring flavors.
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