One of the highlights of the upcoming Triangle Restaurant Week will be the three-course dinner at Southern Season's Weathervane restaurant.
Between Jan. 21-27, dozens restaurants from Raleigh to Chapel Hill will offer two-course lunches for $10 and three-course dinners for $20 to $30.
Chef Ryan Payne won the statewide Competition Dining contest, where chefs compete against each other in a secret ingredient cook-off. Payne won the Fire in the Triangle contest and then won the state finals last fall. This week's menu will feature his winning dishes.
- First course: bourbon-spiked sweet potato bisque with pulled pork shoulder and pickled peppers or sweet potato ravioli with confit pork jowl and Pepsi-sage brown butter and balsamic-Pepsi syrup.
- Second course: sweet potato-glazed pork belly with braised collards, sweet potato grits and duck sweet potatoes or Korean barbecue pork shoulder with blue cheese grit cake, confit tomatoes and crispy jowl bacon.
- Dessert: sweet potato Twinkie with sweet potato butter cream, sweet potato ice cream and praline brittle or pork fat funnel cake with buttermilk cake, Pepsi-apple ice cream and candied pork jowl.
The meal costs $30 and an additional $15 for wine pairings. To make a reservation, call 919-929-9466.
For more information about Triangle Restaurant Week: trirestaurantweek.com
