chartwells - adivision of compass group - Charlotte 49ers

TONIGHT’S CUISINE
This evening we invite you to join us to travel back in time, return to the
present and fast forward to 49er future! The past, present and future
tour begins at 5:30 and continues throughout the evening. The experience
continues during the live auction with a classic from the past and
delectable dessert and coffee buffets. The following food stations will be
featured during the course of the evening:
“TIE DIE & DAISY TRIP - REVISITING THE ‘60’S & 70’S”
(ENTERTAINMENT & ART AREA, WEST RECREATIONAL COURT)
In the mood for a blast from the past? Begin with a signature cocktail:
Daiquiri? Tang Martini? Bloody Mary or order up your very own favorite
beverage! Take a trip down a memory lane of tie die and daisy’s
sampling house made Swedish meatballs, steak Diane prepared to order,
maple bacon wrapped chicken, panko crusted mac & cheese squares on
velveeta-picante, sausage stuffed mushrooms, caramelized onion
popovers, crab au gratin vol-a-vents, pigs in a blanket, pimento cheese
canapés and quiche prepared from a classic Julia Child’s recipe. The tie
die and daisy trip ends with the ‘60’s signature fondue station.
“PRESENT - FOCUSING ON A SUSTAINABLE PATH FOR THE FUTURE”
(SPORTS & ENTERTAINMENT AREA, NORTH RECREATIONAL COURT)
Sustainability is a culture charging society to employ methods, systems
and materials that do not deplete resources or harm natural cycles
insuring present needs can be met without compromising future
generations. Tonight’s presentation will emphasize renewable, ecofriendly
displays. Our culinary focus has shifted to showcasing locally
grown and produced food. Begin your food path at the chef’s carvery
with farmed raised marinated boomerang skirt steak with Vidalia onion
straws, soft sesame dusted rollsand Pepsi-Cola braised short ribs. Sample
our refreshing Comos salad with toasted pecans, grilled peaches with
champagne vinaigrette and Carolina sweet potato and sage fritters with
mountain apple compote. The home grown experience wouldn’t be
complete without indulging in the bounty of the Atlantic waters: coastal
Carolina crab shooters, wild caught Georgia shrimp prepared three ways –
chili-lime, pesto and old bay served with your choice of lemon aioli or
fiery cocktail sauce, mini flounder sliders with artichoke remoulade or
everyone’s low country favorite Charleston-style shrimp and stone ground
grits.
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