The next two weeks are filled with worthy food events from a Trefethen wine dinner to a dinner featuring every Triangle chef who has been honored by the James Beard Foundation. Here are the details:
Chilean wine tasting at Straw Valley Food + Drink
Chilean winemaker and deejay Grant Phelps will be hosting a wine tasting and spinning some tunes from 2-4 p.m. Saturday at Durham’s Straw Valley Food + Drink.
Only 25 tickets at $25 per person will be available for this event at the Straw Valley courtyard featuring the Casa del Bosque winemaker sharing tastes from his latest wines. Chef Adam Rose will be creating a special snack menu to accompany these wines, which also will be available for this event.
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The restaurant complex, which is home a cafe and wine bar as well as a fine-dining restaurant, is owned by Rose and his brother-in-law, Fred Dexheimer, the state’s only master sommelier, the highest certification for a wine professional.
Straw Valley is at 5420 Durham-Chapel Hill Blvd., Durham. Info: strawvalleyfoodanddrink.com. To make a reservation, call 919-403-2233.
Special Southern Folklife dinner
The University of North Carolina’s Southern Folklife Collection is celebrating its 25th anniversary next week. Of interest to food lovers is an Aug. 21 dinner featuring recipes from every local chef who has ever been honored by the James Beard Foundation.
The event called “Sophisticated Southern Supper,” will feature a menu created by Ben and Karen Barker, the husband and wife team behind the now-closed Magnolia Grill in Durham, Ashley Christensen of Poole’s Diner and other Raleigh restaurants, Andrea Reusing of Lantern and Bill Smith of Crook’s Corner, both in Chapel Hill.
Ben Barker, Ashley Christensen and Andrea Reusing all received Best Chef in the Southeast awards from the James Beard foundation. Karen Barker received a national award, best pastry chef. And Crook’s Corner, where Smith is executive chef, was recognized as an America’s Classic, an award given to beloved regional restaurants.
(These chefs will not be in the kitchen cooking; their recipes are being executed by a catering company.)
The event starts at 5:45 p.m. Aug. 21 with a performance by musician and UNC graduate Tift Merritt before the dinner at the Wilson Special Collections Library. The dinner goes on until 11 p.m. and beyond the food, Top of the Hill Distillery will be provided signature cocktails.
Tickets to the dinner cost $250 per person. Info: sfc25th.web.unc.edu.
Trefethen wine dinner at The Carolina Inn
The Carolina Inn in Chapel Hill is hosting a special Trefethen wine dinner on Aug. 21 featuring winemaker and winery owner John Trefethen.
The event starts at 6 p.m. with a wine reception and appetizers on the terrace followed by a four-course dinner with wine pairings at 7 p.m. Here is the menu:
• Among the appetizers: yellow tomato gazpacho, corn and basil; mint, goat cheese and pickled blueberries; smoked trout terrine, pumpernickel horseradish mousse; lemonade pickled shrimp; chicken confit with preserved lemon and arugula; and seared lamb loin with grilled peach relish and mustard aioli.
• Yellow fin tuna, avocado cilantro crème, kohlrabi salad and lemon oil.
• Tomato watermelon salad with Chapel Hill Creamery pheta and basil vinaigrette.
• Entree choices: roasted vermillion snapper, arugula sunchoke puree, carrots and orange saffron vinaigrette or braised pork cheeks, smoked corn and Sea Island red peas, pickled cabbage and roasted onions.
• And for dessert: blueberry basil panna cotta, roasted peach crumb cake and thyme wine sauce.
Please call 919-918-2735 for a reservation. The Carolina Inn is at 211 Pittsboro St., Chapel Hill.
Cookery hosts Sunday brunch
On Aug. 24, The Cookery, a food business incubator and event space in Durham, is hosting a Sunday brunch featuring biscuits and other breakfast items from the Pie Pushers’ food truck and cocktails from Alley Twenty Six.
The brunch is from 11:30 a.m.-3:30 p.m. The event also will include a wine tasting by Wine Authorities and an art and food market by Claymakers and Cookery members.