Charlotte is a meat and potatoes town, huh? We’ll show you what kind of meat and potatoes town we are. Six innovative chefs will cook a five-course meal of meat and potato dishes, using no prime cuts of meat. Nothing is off-limits, except for the ordinary.

Join us Monday, March 20th from 6-9 p.m. at Mimosa Grill (327 S. Tryon St.)

Ticket price includes gratuity. There are two ticket types. Choose from the Meat & Potatoes Dinner only ticket, or choose the Meat & Potatoes Dinner with Wine Pairing ticket. Beverages will be available to purchase for those who do not wish to do a paired dinner. No substitutions.

Menu: 
Scott Wallen, Burke Hospitality Ancho-scented beef cheek barbacoa empanada Agave and Amarillo-glazed onion chutney
Patrick Garrivier, Patrick’s Gourmet Beef tongue and calf liver terrine Smoked bacon, mustard grain, warm potato salad
Kaley Laird, Mimosa Grill Crispy pigs ear salad Deep fried pig ear, duck fat confit potato “crouton,” frissée, stone ground mustard vinaigrette
Michael Bowling, Hot Box Next Level Kitchen Braised rabbit ragu Sweet truffled potato croquette, pickled veg, micros
Alyssa Wilen, Chef Alyssa’s Kitchen Lamb neck shawarma Sticky rhubarb carrots, root vegetable purée
Samantha Ward, Wentworth & Fenn Foie-caramel custard Torched potato meringue, apple marmalade, hazelnut shortbread

Seating and cocktails begin at 6 p.m.; dinner will be served at 6:30 p.m.

*By purchasing a ticket, you agree to being photographed. You will also be signed up for the Unpretentious Palate newsletter. Guests must be 21+ to purchase beverage pairings.

See pictures and recap from our past Meat & Potatoes dinner here. Questions or issues? Email kristen@unpretentiouspalate.com.

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