APPALACHIAN NEW YEAR’S DINNER
THE BARREL ROOM AT CATAWBA BREWING
933 LOUISE AVE, CHARLOTTE, NC 28204
JANUARY 7, 2018 7:00PM
Catawba Brewing Company continues its immensely popular Culinary Series with an Appalachian New
Year’s Dinner by famed Chef Clark Barlowe of Heirloom. A generous portion of the proceeds will
benefit Chefs Collaborative. For the event, Chef has teamed with Catawba Brewing for a very unique
white walnut shell small batch beer! The first dinner course will be served in an interactive cocktail
party setting with a casual tour of the brew house. Following the tour, guests will be seated family
style for three entrées, each paired with a different craft beer. The final course will be dessert paired
with a bourbon barrel-aged beer. Chef’s offerings will be based on a traditional New Year’s dinner,
promising good fortune and health for the year ahead.
This very special evening will also afford diners the opportunity to listen to live Appalachian music in
an intimate setting throughout the evening.
FAQs
How can I contact the organizer with any questions?
mary@catawbabrewing.com
What are my transportation/parking options for getting to and from the event?
200 on-street parking spaces available
Dietary Restrictions:
Gluten free beverages are available by request.
Vegetarian and Vegan requests must be received by email to: mary@catawbabrewing.com BY DEC. 15.
Tickets are $65.00
TICKETS may be purchased through Chefs Collaborative at this link:
http://bit.ly/2BhEPRb
More about Chef Clark Barlowe’s White Walnut Ale:
The White Walnut, otherwise known as Butternut, is a deciduous tree that naturally grows in
America and southeastern Canada. The Butternut is a walnut tree whose seed is a small,
commonly eaten nut which tastes buttery. Chef Barlowe has foraged the nut husk for this ale,
as it has a deliciously bitter flavor evocative of strong hops, and an ebony coloration that dyes
the beer very dark, without the expected malty sweetness from a dark beer. The trees
generally grow forty to sixty feet tall; however, some specimens have been documented at over
one hundred feet! Unfortunately, wild butternut trees are currently being decimated by disease
and will soon be extinct. Chef’s collection of husks could well be the last such foraged husks
available in our area. The beer will be available for a limited time at all retail Catawba tasting
rooms and on tap at Heirloom.
More About Chefs Collaborative:
Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and
food professionals building a better food system. They acknowledge their leadership in the celebration of the
pleasures of food, and they recognize the impact of food choices on our collective personal health, on the
vitality of cultures and on the integrity of the global environment. Now more than 20,000 strong, the Chefs
Collaborative network of influential chefs and food professionals continues to drive the market for sustainable
food by changing menus, changing lives, and demonstrating the many merits of doing so for all eaters. Their
vision is that sustainable practices will become second nature for every chef in the United States. More
information available at www.chefscollaborative.org.
More About Catawba Brewing Company:
Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main
production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in
downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a
new Catawba brewery/tasting room in Charlotte's Plaza Midwood neighborhood at 933 Louise Ave. Catawba
beers can be found in NC, SC, TN, AL, and now in GA. Find us at www.catawbabrewing.com
More About Heirloom:
Heirloom, a North Carolina farm-to- fork restaurant, is located in the Coulwood/Mountain Island Lake
community of Charlotte, North Carolina. With a mission to be “locally sourced, globally inspired,” Chef-Owner
Clark Barlowe uses his extensive training and travels to create a menu that features vegetables, fruit, seafood,
meat and beverages produced in North Carolina. The chef’s relationships with growers, producers and
purveyors across the state allows Heirloom to offer the freshest food available and with a constantly changing
menu. Repeat guests find each visit to Heirloom offers a unique culinary experience.
More About Chef Clark Barlowe:
Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7
generations in North Carolina, was a constant source of inspiration for traditional Southern cooking
techniques and ingredients.
Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s. Clark also had stints at
some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain,
Chez Pascal in Providence, RI, Clyde’s Restaurant Group in Washington, DC and North Rock Restaurant in
Bermuda.
Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay. Clark spends his time as an
active member of several non-profits in Charlotte. With a primary focus on serving the best North Carolina
foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Clark
is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and
fields, sourcing ingredients for Heirloom’s menu.
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