Wednesday, October 3

STP: Beef Hearts Are Just the Beginning


Guest Chef Jamie Bissonnette of Coppa and Toro in Boston has revealed his menu for this Sunday's Stir the Pot at Poole's Diner in Raleigh.

Here's what you need to know about Stir the Pot: First, it is a benefit for the SFA's documentary initiatives, cooked up by Poole's Diner chef Ashley Christensen. Second, it features knock-your-socks-off food from amazingly creative guest chefs. Third, it pairs that food with wine donated by Eliza Kraft Olander, whose taste in vino is matched only by her enthusiasm for getting behind causes she believes in. 

Chef Bissonnette's menu brings good news and bad news.

The bad news (if you're at your desk): You're about to have a MAJOR charcuterie craving.

The good news: A few seats are still available for this event. You'll want to snag one as soon as you read what's in store.

Greeting at the bar (cocktails in hand)…

Beef heart pinxto with romesco
Pan con tomate with Carolina shrimp cocteles
Island creek oyster escabeche with citrus
Charcuterie a la Boston

On to the dining room…

Roasted beet salad with goat cheese, fresh horseradish, lardo and pistachio croquant
Do Ferreiro AlbariƱo 2011

Carolina catch crudo, charred radish greens, cucumber kimchi, mustard greens and yuzu
Ameztoi Txakoli Rubentis 2011

Seared foie gras with sorghum kobayaki, persimmon, and red kuri squash
Tenuta Mazzolino Pinot Nero ‘Noir’ 2006

Hand made cavatelli with fresh pork, collards, smoked bone marrow and bottarga
Valle Dell’Acate Cerasuolo di Vittoria Classico 2008

Olive oil cake sundae with Vietnamese coffee ice cream, spicy peanuts and mint

Price per person is $150 (inclusive). Dinner starts at 7pm. Click here to purchase tickets via TicketLeap.