We get it, there are a lot of steakhouses in this city with a lot of people in them. But we’re tired of hearing Charlotte called a meat and potatoes town. We’re a city with adventurous eaters who care about our farmers and trust our chefs.

So on February 10^th at Stoke, we’re hosting our own “meat and potatoes” dinner. Five chefs will cook five courses (plus a welcome bite and mignardise) using meat and potatoes. The catch? No prime cuts are allowed. Nothing is off-limits, except the predictable.

The dinner will be hosted by Unpretentious Palate’s Kristen Wile, with a co-host we’re bringing back from dad-tirement: Matthew Krenz, formerly executive chef of The Asbury. Krenz’s family owns a cattle ranch, so we thought he’d be the perfect person to explain what we’re eating, how best to cook it, and why it’s so important to consider sustainability in our food choices.

Here are the chefs and the proteins they’ll be using in their dishes:

Ben Philpott, The Stanley: Venison tartare
Jamie Barnes, What The Fries: Braised and seared beef tongue
Alyssa Wilen, Chef Alyssa’s Kitchen: Chicken-fried livers
Chris Coleman, Stoke: Smoked and braised goat
Sam Allen, Wentworth + Fenn: Potato truffle tart with Porter & Porkfat Butterscotch

Tickets are available with or without beverage pairings. Paying Unpretentious Palate subscribers get $15 off the ticket price, and pay no EventBrite fees. For UP members, dinner without pairings is $95 and with pairings is $125. Gratuity is included. Tickets for non-paying subscribers (including newsletter subscribers) cost $110 without pairings and $140 with beverage pairings.

This dinner is best for adventurous eaters and open minds. We promise to challenge your palates, but make everything delicious.

Buy tickets now!