Farm to F.O.O.D.
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Monday June 10
6:00 PM  –  9:00 PM

Farm to F.O.O.D.

An Exclusive Evening at Mint Museum Uptown with Charlotte’s Top Chefs


6 p.m. | Cocktails and a guided tour of the F.O.O.D. (Food, Objects, Objectives, Design) exhibition

7 p.m. | Dinner on the Sally & Bill Van Allen Terrace & Halcyon Patio

$120 per person | $105 for Mint members


Guests will enjoy Southern snacks, beer from Free Range Brewing, and cocktails from Halcyon’s acclaimed Maggie Ruppert, followed by a tour of the innovative Mint-organized F.O.O.D. (Food, Objects, Objectives, Design) exhibition. Guests will then be treated to a five-course meal from four of Charlotte’s most talented chefs:

Marc Jacksina of Halcyon, Flavors from the Earth

Drew Trepanier of Fern, Flavors from the Garden

Bruce Mo­ett of Barrington’s

Kerry Mo­ett of Good Food on Montford


Alongside custom-brewed beer from Free Range Brewing and delicious wines, all while overlooking one of the best views of uptown Charlotte.


Cocktail Hour:

Yuzu Punch from Halcyon’s Maggie Ruppert

Beer from Free Range Brewing

N.C. Cheeses

Passed Hors D’ Oeuvres


Seated Meal:


1st Course

Bruce’s Catfish & Shrimp Salad

N.C. Catfish and Shrimp. Tomatoes. Onions. Zucchini Squash. Herbed Bulgar Wheat Salad. Red Wine Vinaigrette. Served Family Style.


2nd Course

Drew’s Vegan  Cioppino

Seared Beet Loin. Seaweed-Marinated Tofu. Turnip Scallops. Blistered Tomatoes. Charred Fennel. Farm Peas. Duke’s Crusty Bread. Spiced Tomato Broth. Poured Tableside.


3rd Course

Marc’s Family-Style Southern Fried Chicken

Potato & Cucumber Salad. Warm Field Peas & Beans. Buttermilk Biscuits. Farm Pickles.


4th Course

Kerry’s Balsamic-Glazed BBQ Pork Belly

Baby Squash. Waxhawalia Onion. Potato & Kale Vinaigrette.


5th Course

Deconstructed Peach & Strawberry Cobbler

Smoked Peaches. Strawberry Mousse. Strawberry Gelato. Streusel Topping.



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