Really, isn't this what it's all about?
The menus we put out vary from event to event, location to location. But one thing stays true at every meal we serve: We strive to produce the best possible dinner, with the best possible ingredients, from within 200 miles of Charlotte.
A lot of chefs/restaurants are doing the local thing nowadays, and we think that's great. There are a few super-advocates that source from within 60 miles of our city, and we think that's amazing. We stretch a little farther, in order to supply our guests with dayboat seafood from the coast, ginger ale made in South Carolina from the South's oldest soda company, and fruit from our lovely mountains.
We're also super passionate about what we're making, and why. Each event has a theme, so each menu is carefully constructed and thought-out to fit that them, and stay within the confines of our own local boundaries. But those are our only confines. We'll make foam from potatoes, sous vide baby vegetables, grill collard greens, enclose liquid chocolate with a hard chocolate shell, or just simply roast some chicken thighs to serve with home-made gnocchi.
In short, we'll do whatever we want with the ingredients we get, as long as it's tasty.
We're also super passionate about what we're making, and why. Each event has a theme, so each menu is carefully constructed and thought-out to fit that them, and stay within the confines of our own local boundaries. But those are our only confines. We'll make foam from potatoes, sous vide baby vegetables, grill collard greens, enclose liquid chocolate with a hard chocolate shell, or just simply roast some chicken thighs to serve with home-made gnocchi.
In short, we'll do whatever we want with the ingredients we get, as long as it's tasty.