Archives

[SERVED]

via press releases

UNDERCURRENT SERVING UP SOME GREAT BOURBON

On May 2, Sarah Poole, Beam Portfolio Manager at Southern Wine & Spirits, joins diners at Undercurrent and helps them to explore the finer points of bourbon. Come sample Basil Hayden’s, Jim Beam Devil’s Cut, Jim Beam Black, Maker’s 46, Knob Creek Rye and Knob Creek Single Barrel.

The event starts 6:30 pm and is $45.00 plus tax and gratuity Seating is limited so please make your reservations by noon on Thurs., May 1st by calling 336.370.1266

WINE AT TABLE 16

Chef Graham at Table 16 is offering Friday & Saturday’s Wine Features. He offers hand-Picked Bottle of Wine- Starting at $25. You can book your reservation now. Call us at 336.279.8525.

24TH ANNUAL EVENT BENEFITS CRISIS CONTROL MINISTRY

Over 130 restaurants are on tap to participate in Hope du Jour May 6. This year two restaurants are offering special promotions for Hope du Jour:

Chef Dion Sprenkle will serve a fivecourse, prix fixe Hope du Jour menu featuring 28-day dry-aged sirloin for $37.50. Chef Dion Sprenkle is located in Welcome, approximately 15 minutes from Winston-Salem.

Vin 205 Wine Bar at Wine Merchants will offer a wine tasting of 18 different wines from around the world for $10.

Presented by sponsors Wall Esleeck Babcock LLP, and Leonard Ryden Burr Real Estate, Hope du Jour is Crisis Control’s signature event and one of its largest fundraisers. It has become a much anticipated community tradition where friends and family get together to share a meal while supporting Crisis Control Ministry, Forsyth County’s largest emergency assistance provider. Participating restaurants agree to donate 10% of their sales on May 6 to support the mission and programs of Crisis Control Ministry.

A list of participating restaurants can be found at hopedujour.org. The website includes a convenient search function to find restaurants by city, type of meal (breakfast, lunch, dinner, Sunday Brunch), those that cater, have meeting rooms, or are offering special promotions. !

Share: