Hot off the heels of Executive Chef Chris Coleman’s news that he will represent Charlotte at the James Beard House in April 2016, The Asbury at The Dunhill Hotel announces this year’s tantalizing line-up of “collaborative” guest dinners.
The Collaborative Series, now in its second year, celebrates the region’s chefs, farmers, ingredients and artisan makers. Executive Chef Chris Coleman and his team will work together with their culinary partners to provide an inspiring, interactive dining experience at The Asbury. The dinners will be held this year monthly from March through October. Most of the prix fixe tasting dinners will be five-course menus offered at $65; all events start at 6:30 p.m. Wine, spirits or beer pairings are optional and will be priced according to the selections offered at each event. Call 704-342-1193 for reservations.
The first half of the line-up includes:
- March 14: A Lowcountry Celebration – Executive Chef Ben Harris from the beloved Poogan’s Porch Restaurant in Charleston, SC, and Jason Knight, Master Bladesmith from Knight Forge Studio in Charleston, SC, will join The Asbury for a night of Lowcountry feasting and fun. Chef Coleman and Chef Harris (you may recall his influence and charitable work while at Raleigh’s Midtown Grille) will be energized by the previous week’s culinary engagements at the Charleston Wine + Food. Lucky diners will enjoy a fresh take on the vibrant history and flavor of the Lowcountry at this dinner event. Jason Knight will craft the oyster knives the chefs will use to shuck oysters for the first course. See details at http://bit.ly/ASBLowcountry.
- April 4: Giving Back with Ed Price and Project 658 – Project 658 is a dynamic Charlotte NC-based ministry that provides services for at-risk families in our city and moves them toward self-sustainability; the group focuses on the international and refugee communities. This evening’s collaboration between The Asbury’s team and Chef Price, the Feeding Project Director at Project 658, will delight heart and soul as well as the palate. A portion of the proceeds will be donated to the Project 658 Culinary School.
- May 23: “In Season: NC Shrimp” with Chef Jay Pierce of The Marshall Free House – Chef and cookbook author Jay Pierce made his mark on Charlotte when he opened ROCKSALT, but we lost him back to Greensboro, NC last fall. The Asbury welcomes him back to the Queen City from his latest post at The Marshall Free House. Pierce is also the author of SHRIMP (UNC Press), a cookbook detailing his love affair with and recipes for one of North Carolina’s favorite crustaceans. We’ll tap some of our favorite sips to celebrate.
- June 13: “Beer + Spice” with Chef Bill Smith of Crook’s Corner and Justin Brigham of Charlotte’s Sycamore Brewing – If you missed last year’s sold-out dinner with Chef Bill Smith from Crook’s Corner in Chapel Hill, NC, here’s’s the chance to try again. The event honors Chef Smith’s abiding love of Mexican food as well as his new cookbook Crabs & Oysters (UNC Press). Brewery co-owner Justin Brigham will provide beer pairings from Charlotte’s Sycamore Brewing.
Read all about our incredible experience with The Asbury’s tasting menu. The restaurant, located at 235 N. Tryon St., Charlotte, operates 11 a.m. to 10 p.m. Monday through Friday. On Saturday and Sunday, brunch is served 9 a.m. to 3 p.m., and dinner is 5-10 p.m. Service ends at 10 p.m. Bar service at The Dunhill Hotel extends to 10 p.m. daily. For more, visit theasbury.com
About The Asbury at The Dunhill Hotel: In 1929, Charlotte, NC architect Louis Asbury, Sr., designed the Mayfair Manor (now The Dunhill Hotel). Today, The Asbury proudly bears his name and serves modern + southern food. One of Charlotte’s top dining destinations, the restaurant honors the past, celebrates the seasons and looks forward. The culinary team includes Executive Chef Chris Coleman, Chef de Cuisine Matthew Krenz and Pastry Chef Jossie Perlmutter. We suggest you combine your Asbury visit with a stay at the lovely Dunhill. Read about our stay.