Ballantyne Magazine

SPRING 2013

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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Gallery Restaurant develops ���adventure menus��� for diners eager to sample a four- to six-course tasting menu without knowing in advance what is planned. four- to six-course tasting menu without knowing in advance what in both color and flavor. Meanwhile, wine is at the chefs have planned. Certain the heart of Vine American to be a favorite this spring is a Kitchen, but there���s more presentation of large sea scallops to the restaurant���s concept atop a seasonal salad of poached than the drink of the gods. shrimp and lettuces, with an The name is a tribute to the English pea sauce that���s vibrant relationships that connect Above: This dish of large sea scallops atop a seasonal salad of poached shrimp and lettuces is expected to be a spring favorite at Gallery. Left: Chef de cuisine J. Kelly Morrow (pictured) and executive chef Tim Toohey have the freedom to craft their own menus. 70 BALLANTYNE MAGAZINE the farmers, growers and chefs who labor to bring high quality, regional foods to the table. This spring, in addition to Vine���s ever continued on page 73 SPRING 20 1 3

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