The event, celebrating its 25th anniversary this year, is a series of wine and food gatherings that not only please the palate, but also raises hundreds of thousands of dollars for charities in the Charlotte area.
Doug Cohen is the Chairman of the Board of Directors for the event. He says a little money can go a long way in helping children in the area. One example is Second Harvest's backpack program for kids.
"A one-hundred dollar contribution to the Charlotte Wine & Food Weekend pays for 600 pounds of food," he said. "We're able to pack 25 backpacks. These backpacks go home with the kids on the weekends to make sure they are eating properly even when they aren't at school."
The Palm Restaurant in Charlotte is participating for the first time this year, offering one of the wine and food pairing dinners.
"We feel like it is a great way to give back to the community," said Palm General Manager Joey Profeta. "We're always looking for new and different ways to give back."
The Charlotte Wine & Food Weekend runs from April 22 through April 26. Tickets for all events must be pre-purchased online at www.charlottewineandfood.org
The Palm provided My Fox Carolinas with the recipe for one of their tasty side dishes for you to try at home:
PALM RESTAURANT Standard Recipe Beefsteak Tomato Capri sliced tomatoes, basil, and imported mozzarella di Bufala Yield: 1 order 3 each - tomato slices ½ -inch thick 3 each - basil leaves 3 each - buffalo mozzarella slices ¼ inch thick 3 tsp basil oil (below) 1 tsp micro green/basil Balsamic vinegar and extra virgin olive (pre set on the table) Basil Oil: 1 cup basil (packed tight) 1 cup flat leaf parsley (packed tight) 1 cup Olive oil Procedure: Blanch basil and parsley in water in boiling salt water for 1-1 ½ minutes Remove and shock Drain/squeeze well. Drain well, removing all on the water from the basil and parsley until dry Place basil and parsley in a blender and blend slowly adding the oil to the basil and parsley Blend until smooth Stain and hold until needed for service Procedure for assembling: Slice tomatoes into ½ in slices and place three slices of tomato on the plate Lay the basil leaf on top of the tomato Top each basil leaf with a piece of buffalo mozzarella, be sure you can see the tips of the basil from under the cheese Drizzle the plate with the basil oil in between the slice of tomato Garnish with micro greens/basil Garnish:Serve with balsamic vinegar and extra virgin olive oil on the table (pre set) Plate:Chilled Stellite Dinner Plate
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