Join Blue Executive Chef Gene Briggs and wine maker Joey Tensley for the exclusive wine dinner event at Blue on Thursday September 9th. The event will feature a five-course dinner paired with wines from Carina Cellars. The event begins at 6:30pm with a reception, followed by seated dinner at 7:00pm. Advance reservations are required. (704.927.2583).
Carina Cellars is the result of an avid wine collector with a dream who meets an accomplished winemaker with a vision. When attorney, businessman and North Carolina native David Hardee and winemaker Joey Tensley met in 2002, they were quick to recognize the benefits of combining their passion. With Hardee’s talent for business, Tensley’s talent for wine making, and a shared belief in only the best, Carina Cellars was born. Joey brings talent, passion, and attention to detail. He and partner David predict great things for the future.
This wine dinner will be an intriguing combination of international flavors and in the dynamic setting of Blue Restaurant & Bar. This food and wine pairing event provides an opportunity to experience the culinary talent of Executive Chef Gene Briggs. The event is $65 per person (gratuity and sales tax not included). Call Blue for reservations at 704.927.2583. Blue Restaurant & Bar is located in the Hearst Tower, Corner of College & 5th St.
Menu and Wine Pairing
Pan Seared Striped Bass and Crisp Veal Sweetbreads
With braised fennel and a ‘7 Percent” jus.
2007 “7 Percent” Santa Barbara County Syrah
Roast Magret Duck Breast
Over Anson Mills Polenta with braised greens and a cranberry mostarda.
2006 Santa Barbara County Syrah
Braised Boar Shoulder
With a mushroom farrotto and black currant preserves.
2007 “Clairvoyant” Central Coast GSM Blend
Bison Ribeye Baked with a Salt and Espresso Crust
With fontina gnocchi and rapini.
2006 “Iconoclast” Napa Valley Cabernet Sauvignon & Santa Barbara Syrah
Pear Clafouti with vanilla gelato.
2009 Central Coast Viognier www.bluecharlotte.com 704.927.2583
Pan Seared Striped Bass and Crisp Veal Sweetbreads
With braised fennel and a ‘7 Percent” jus.
2007 “7 Percent” Santa Barbara County Syrah
Roast Magret Duck Breast
Over Anson Mills Polenta with braised greens and a cranberry mostarda.
2006 Santa Barbara County Syrah
Braised Boar Shoulder
With a mushroom farrotto and black currant preserves.
2007 “Clairvoyant” Central Coast GSM Blend
Bison Ribeye Baked with a Salt and Espresso Crust
With fontina gnocchi and rapini.
2006 “Iconoclast” Napa Valley Cabernet Sauvignon & Santa Barbara Syrah
Pear Clafouti with vanilla gelato.
2009 Central Coast Viognier www.bluecharlotte.com 704.927.2583
