l’ostrica featuring ERIC SOLOMON SELECTIONS
Join us for this exclusive charity vintner dinner featuring two very dynamic gentlemen of the same name - Eric. What’s in a name? We’ll find out with this match-up of Chef Eric Ferguson of Charlotte's hottest new restaurant, L’Ostrica, and one of the wine world’s greatest figures, importer extraordinaire, Eric Solomon - Founder and Owner of Eric Solomon Selections and European Cellars. Charlotte Wine & Food Board Member and Co-founder of L’Ostrica, Cat Carter, will collaborate in curating this incredible evening’s 10-course tasting menu and serve as a co-host alongside Charlotte Wine & Food Board Member Jon Perry. This night is sure to be one of the highlights of this year’s Charlotte Wine & Food Week and is not to be missed!
EVENT DETAILS
Date: Wednesday, April 17
Time: 6:30 PM Arrival | 6:45 PM Dinner
Location: L’Ostrica | 4701 Park Rd D, Charlotte, NC 28209
Special Guests: Eric Solomon | Founder & Owner - Eric Solomon Selections & European Cellars
Executive Chef: Eric Ferguson - L’Ostrica
Tickets: $500/person
Gratuity and tax are included in the ticket price, and $231 of each ticket is tax-deductible.
Must be 21+
THIS EVENT IS SOLD OUT!
To be added to the waitlist, please email info@charlottewinenadfood.org.
Hosted by Charlotte Wine & Food Board Members Cat Carter & Jon Perry.
MENU + FEATURED WINES
RECEPTION
Arancini with truffle aioli. Chicken liver mousse with strawberry rhubarb gel.
Champagne Henri Dubois
ROCK SHRIMP & WHITE ASPARAGUS
Smoked rock shrimp tossed in butter. Belgian white asparagus foam. Crushed toast. Lemon.
Chandra Kurt Glou Glou Chasselas 2021
FISH SCHNITZEL
Panko crusted mahi-mahi. Caviar beurre blanc. Local petite greens.
Claudy Clavien Petite Arvine Perles du Soleil 2020
WAGYU BEEF TOAST
A5 BMS 12 wagyu beef. Hand split pea. Toasted house brioche. Mild horseradish sauce.
Famille Descombe Chablis 2021
Soutbosch Chenin Blanc 2022
PALATE CLEANSER
Spruce tip and lime sorbet
NETTLE & PORK PASTA
Nettle pasta. Pork and cheese filling. Light butter sauce. Fine herbs.
Domaine des Bosquets Gigondas Rosé 2022
SQUAB INVOLTINI
Whole squab and black truffle mousseline stuffed with squab breast. Cognac and black truffle jus. Nest of local frisée.
Jose Gil Vino de Pueblo 2020
BEEF TWO WAYS
Black pepper dusted beef tenderloin. Crispy beef terrine. Pomme purée. Local petite greens. Demi-glacé.
Clos I Terrasses Erasmus 2020
Domaine de Marcoux Châteauneuf-du-Pape Vielles Vignes 2020 (served in magnum)
PANNA COTTA
Buttermilk and vanilla bean panna cotta. Sliced fresh rhubarb. Dark chocolate crumble.
Champagne Vouette e Sorbee Saignée de Sorbée
Dietary restrictions may be accommodated with advance notice. Please indicate any restrictions the event organizers should be aware of at time of your registration/ticket purchase. Alternatively, please email info@charlottewineandfood.org to notify us at minimum 5 days prior to the event.
CULINARY & BEVERAGE TALENT
ERIC SOLOMON | FOUNDER & OWNER - ERIC SOLOMON SELECTIONS & EUROPEAN CELLARS
Eric Solomon worked as a percussionist and a rock drummer. However, fate had a different path for him when he stumbled into the world of wine. After relocating to Manhattan, Eric became a wine importer and talent scout, showcasing a talent for discovering elegant wines and emerging winemakers.
His hard work and talent earned him the Robert Parker’s Wine Personality of the Year in 2002 and Best Importer of the Year by Food & Wine Magazine. His company has become synonymous with quality and diversity, showcasing an impressive selection of wines from regions such as Switzerland, Chile, Greece, Germany, South Africa, and Lebanon. As he celebrates his company’s 30th year, his passion for discovering Generation Next and sharing exceptional wines with enthusiasts worldwide shows no signs of waning.
ERIC FERGUSON & CAT CARTER | PROPRIETORS - L’OSTRICA
Chefs Eric Ferguson and Cat Carter are the proprietors and founders of L’Ostrica, an upscale yet approachable concept featuring seasonal tasting menus. The restaurant also offers a Chef’s Market with a curated wine selection and chef-prepared provisions for enjoying at home and a casual Sunday Supper whose theme changes weekly. Ferguson and Carter work side by side to develop and refine each of L’Ostrica’s menus, then collaborate with their team to refine them even further.
Eric, a classically trained chef, had a restaurant in Oregon Wine Country for nearly a decade, for which he earned a James Beard award. Prior to that, he worked at Michelin three-star restaurant Quince in San Francisco, as well as several well-known restaurants here in Charlotte. In between, he spent influential time working in the kitchens and fields of Umbria, Italy. These wide-ranging experiences greatly shaped his thinking. Cat also brings a wide range of experiences to the table, having grown up all over the world and in a bi-cultural home. She has had a dual career track, spending time in both creative and business pursuits, including: leading product and experience design initiatives; publishing a food magazine and working as a freelance writer; developing strategies for F&B brands; and developing and editing recipes.
They are both storytellers, using innovative dining as a platform for sharing the history, processes, and intricate techniques behind the dishes they create. They are proud to source many of their ingredients from local farms, producers, and purveyors. You can follow them at @Lostrica_clt and @lostrica_mkt.
THANK YOU TO OUR PRESENTING SPONSOR!
