Independent restaurants partner to offer culinary treat to diners, as well as education about local farms and providers
Raleigh, NC – Offering a diverse taste of Downtown Raleigh restaurants and featuring local-area farms, four foodie favorites are partnering to form a recurring pop-up series known as Co-Lab Kitchen and will host an inaugural Collaborative NC Farm to Table Dinner to kick off the event series.
The first event will take place on August 11, 2015 at Tir na Nog Irish Pub with a four-course dinner and spirits, provided by Top of the Hill Distillery.
The dinner and drinks pairing event will begin at 6:30 p.m. Each of the four courses features different farms and farmers with whom the chefs have partnered.
Only 60 reservations are available for this event. Tickets must be purchased online in advance at http://colabkitchen.brownpapertickets.com/. All courses are served with a alcoholic or non-alcoholic drink pairing included in the ticket price. Tickets are $70, plus service provider fees, and include gratuity and tax.
Event Menu Features
Opening Cocktail by Fiction Kitchen
“Dirty Beets” – local beet simple syrup, orange, lime, and TOPO Vodka
First Course by Fiction Kitchen with Daniel Dayton of Old Milburnie Farm in Raleigh
Thai Basil Salad – with snap beans, cucumbers, tomato, chinese five color pepper, and peanuts
Beverage Pairing: “Adult Lemonade” – carrot, tarragon, angelica, lemon and lavender bitters, TOPO Organic Gin
Second Course by Tir na nOg with Judith Lessler of Harland’s Creek Farm in Pittsboro
Stewed Okra and Cherry Tomatoes – with fingerling potatoes, edamame salad, and black bass
Beverage Pairing: “Tir Royale” – lemon, thyme, cassis, TOPO Vodka
Third Course by Provenance with Armin Leith of Beechcrest Farm in Chapel Hill
Cereals, Seeds, Grasses, and Berries – with the whole hog, egg, and onion
Beverage Pairing: “Sunset Sass” – smoked sorghum, sassafrass, TOPO Whiskey and soda
Fourth Course by the Co-Lab Kitchen with Chase Werner of Endless Sun Produce in Raleigh
Basil and Chocolate – with hazelnut and graham
Beverage Pairing: TOPO Stout
After-Dinner Treat
Assorted caramels and candies by lucettegrace
Participating restaurants, farms, and distilleries include: TOPO Organic Spirits, Fiction Kitchen, Old Milburnie Farm, Tír na nÓg, Harland’s Creek Farm, Provenance, Beechcrest Farm, Endless Sun Produce, and lucettegrace.
For more information about Co-Lab Kitchen or the group’s Collaborative NC Farm to Table Dinner, please contact Lisa Jeffries via email at Lisa@RaleighwoodMedia.com or by phone or text at 919-229-9725.
