Vote for Cassie

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Cassie has been nominated to receive a”Citizen Entrepreneur” award from Global Green USA

This contest is a nationwide effort to recognize individuals who are making a positive difference in their communities. Each of the nominees is leading an initiative that champions sustainability. Cassie was nominated for the difference she is making through two key projects:

1. Harvest Moon Grille, who last year spent more than $400,000 on food from local, small scale farmers. HMG is on track to double that in 2012. The restaurant is currently buying products from 40-60 local farms on a regular basis. Cassie’s commitment to buying from fellow farmers year round helps keep their businesses viable and their land under positive stewardship.

2. Siegel Farm – an urban gardening project that is a partnership with Siegel Avenue Presbyterian Church. Cassie is spearheading the effort to convert some of the church’s vacant land to a space that produces fresh, naturally grown vegetables for its parishoners, neighbors, and HMG. The church members are actively involved in doing the planting and tending of the garden, and they will also be taking classes on cooking, canning and freezing what they grow. Read more about this project on Charlotte Fresh’s blog

(Big thanks to Cathy and Eric at Hot Pepper Herb Farm and Carl and Lea at Carlea Farm for their generous donation of plants last weekend).

The winner of the award will receive a grant to spend on the charity of their choice (Cassie wants to spend it on the Siegel Farm project). Click here to vote.

To celebrate our commitment to local, sustainable food Harvest Moon Grille will be serving a Special $40 – Four Course Earth Day Dinner on Monday, April 23rd from 5pm until 10pm

Earth Dinner is an event that gathers everyone around the table to learn where our food comes from and appreciate the farmers who grew it and who care for the environment we live in.  Earth Day Dinner is a series of events sponsored by Chefs Collaborative and Organic Valley.

Harvest Moon Grille 235 N. Tryon Street

For reservations call 704-342-1193 or  www.opentable.com

Please see menu below.

Earth Day Dinner

 Pucker Plate

Chef Cassie’s Seasonal Selection of Local Pickled Items

 Cataplana

Local Littleneck Clams, With Spicy Pork Shank Confit, Roasted Tomato, Wild Leeks, & Red Seafood Brodo

 Braised Pork Shoulder

 With Spicy Lamb Sausage, Leeks, & Local Asparagus from “Put a Fork In It!”

Barbee Farms Strawberry Pavlova

With Minted Simple Syrup

Our Philosophy

Welcome to The Harvest Moon Grille – a completely AUTHENTIC farm-to-table restaurant. You might even go so far as to call us a Farmer to Table restaurant as Executive Chef and Proprietor Cassie Parsons, is also the co-owner of Grateful Growers Farm.

We serve seasonal food sourced from authentic farms within 100 miles of Charlotte.

We believe local, seasonal, sustainable food tastes better, is better for you and better for our local economy. We love when everyone wins.

Our food is pure, real and delicious. We don’t over season or smother with sauces.

We want our guests to taste the natural goodness and Enjoy!

Support our local farmers and remember what Real Food from Real Farmers tastes like.

Gorgeous day…post St. Paddy’s and the coast was clear…and beautiful for patio dining.

GOT to love the City of Charlotte / Uptown’s efforts to keep the beauty of Uptown pristine!

Our farmers, (and chefs)….we thank you..

Someone had a great lunch today!

“Photos by S.hughes“

BREAD BASICS

It’s Fun & Easy- Learn the techniques of Baking Delicious Bread

 Sunday March 25^th at 2pm | Not much DOUGH, only $25

 Call 704 342-1193 for reservations

  Instructor – Becca Franklin

• Passionate about locally milled flours and traditional bread techniques
• Baking & Pastry Arts student & teaching assistant, Johnson & Wales University.
• Studied at the prestigious Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France.
• Spent the past year assisting Team USA in preparation for the Coupe de Monde-Boulangerie (Bakery World Cup)

 Learn how Easy & Fun it is to Bake Bread.

 Everyone Takes Home a Loaf

 During This Class Loafing Is Encouraged

Signature Dish of Charlotte Contest

 HEY CHARLOTTE!  COMPANY IS COMING AND WE’VE GOT TO BE READY!

 Before we know it, our beloved city will be packed and jumping with the 2012 Democratic National Convention.  Folks from all over the country will be introduced to Charlotte and see all we have to offer and what we are made of. What better way of bringing everyone together than FOOD?

We challenge our fellow Charlotteans to create a Charlotte Signature Dish that you feel best represents Charlotte, NC.  The Charlotte Signature Dish must not only be delicious, it must express the Queen City, who we are, what we are known for, and what Charlotte is all about.   Put it all on the plate.  All ingredients must be local, remember this dish is all about Charlotte

Applications will be accepted until midnight on 03/15/2012   The judges will narrow the field down to three finalists.   The judges will taste, evaluate and announce the winner of the Signature Dish Of Charlotte Contest on 05/18/12  The judges’ decision will be final.

The Grand Prize Winner will be awarded the Grand Prize of one free night stay at The Historic Dunhill Hotel, dinner for two at the Harvest Moon Grille that evening & breakfast at the Harvest Moon Grille the next morning. The winning dish will win a place on the Harvest Moon Grille menu.

• The 2^nd place winner will be awarded dinner for two at the Harvest Moon Grille.
• The 3^rd place winner will win Weekend brunch for two.

Be sure to include a full description and recipe of your entry along with your contact information including work & home phone numbers, and if possible a photo of the dish to:

 SignaturedishofCharlotte@gmail.com

 You may also mail your entries to

 Harvest Moon Grille | Attn: Signature Dish Of Charlotte

235 N. Tryon St.

Charlotte, NC 28202

“High on the Hog” by Kathleen Purvis with Our State Magazine

Photography by Chris Edwards
When a farmer takes culinary control at a historic, uptown hotel in Charlotte, the food comes a lot closer to the land.

Cassie Parsons: Restaurateur of the Year

In 2004 Cassie Parsons started selling pork from her ten-acre Grateful Growers Farm to high-end Charlotte restaurants, many of which had never before carried locally raised meat. In 2009 she brought the city its first upscale food truck and kick-started the national trend locally.

And in 2010 she opened Harvest Moon Grille, one of the city’s best restaurants, where almost every item on the menu is grown or raised within 100 miles of Charlotte. Despite dealing with the difficulties faced by all trailblazers, Parsons has been thoughtfully improving the city’s culinary scene for years.

In 2011, the petite farmer and chef has undoubtedly risen to the position of the city’s biggest advocate for eating local—and both her restaurant and her cart offer plenty of tasty fare to back up her claims. The cart, which continues to be popular on the streets, was Parsons’ first step in sharing the local food gospel. “I thought it would be good to elevate the quality of the food on the street,” says Parsons of her choice to launch her famed food cart. “And I was good at making pork.”

And of her decision to finally enter the kitchen of her own brick-and-mortar business? “I saw it as a great opportunity to use a different venue to spread the word of local food.”

Preach on, Parsons. Charlotte is finally listening.

What: Harvest Moon Grille Outdoor Thanksgiving Market
Where: Outside in front of the restaurant
Why: Stock up for Thanksgiving
When: Thursday Nov. 17th – Saturday Nov. 19th ~&~ Monday Nov. 21 – Wednesday Nov. 23rd.

Offering for purchase:
Assorted House baked breads made from locally grown and milled wheat.
Locally grown / pesticide free Veggies:
Kale
Collards
Potatoes
Bok Choy
Carrots
Acorn Squash
Lettuce Mix
Plus more

Photo by Sheldon Schreiber

I have a few thoughts on “getting real” about what eating local really means. Everywhere I go, I hear more and more about local restaurants using local farm fresh food from the Charlotte region. Unfortunately, I continue to be a skeptic, considering the fact that local farmers are going home from weekly farmers markets with coolers full of food.

Further, if a chef shows up at the farmers market on a Saturday morning and buys a couple of bags of vegetables, and all of a sudden, the restaurant is in the category of “being local” … Really?  I just spoke to a woman today, who says she is conscious of what she eats and all the restaurants in Davidson are buying local!  I love the thought that she believes this, the problem is that it is not true.

My question is, ”when do we draw the line?” When do we call out what we know is not 100% truthful about eating local?  I struggle with this everyday.  I am a purest I admit it.  But I believe, to the core of my being, that truly eating local food from local farmers is the absolute right way to eat to save ourselves, our planet and promote economic well-being for our local farming community and the Charlotte region.

I have come to the point that it is not ok to lie! We all need to speak up and tell the truth about what percentage we are promoting the local food system and economy! Do you get it?  I’m speaking the truth because I’m committed to seeing a change in our food system.  We have to get wiser and more engaged.  It is as simple as being curious and asking every time you buy food.  Is it coming from Mexico, maybe California or worse overseas?  Or is it coming from one of our very hardworking farmers right here in this region?  You too, have the power to change our food system everyday, at every meal.  My challenge to you is to “get real” about your food choices and eat local.

Love is the answer! ~Cassie

Bag Contents:  This week we have a find of local persimmons. Oh my goodness they’re beautiful.  And, acorn squash, and lots of carrots, turnips and collards and onions.

What: Harvest Moon Grille Outdoor Thanksgiving Market
Where: Outside in front of the restaurant
Why: Stock up for Thanksgiving
When: Thursday Nov. 17th – Saturday Nov. 19th ~&~ Monday Nov. 21 – Wednesday Nov. 23rd.

Offering for purchase:
Assorted House baked breads made from locally grown and milled wheat.
Locally grown / pesticide free Veggies:
Kale
Collards
Potatoes
Bok Choy
Carrots
Acorn Squash
Lettuce Mix
Plus more

Thank you Mayor Foxx for supporting our local businesses including Harvest Moon Grille

I won’t attempt to improve upon Ms. Schwab’s writing (because I can’t)….so – this is from Helen Schwab’s blog:

MONDAY, OCTOBER 24, 2011

What’s Charlotte’s signature dish?

Harvest Moon Grille is of the opinion that we’d better pony up a Charlotte Signature Dish before all those Democratic National Conventioneers get here. You in?

The restaurant folks “challenge our fellow Charlotteans to create a Charlotte Signature Dish that you feel best represents Charlotte … (It) must not only be delicious, it must express the Queen City, who we are, what we are known for, and what Charlotte is all about. Put it all on the plate. All ingredients must be local.”

You can submit entries until midnight March 15. Describe your entry (plus a photo, if possible), include the recipe and list contact information, including home and work phone numbers, and email to signaturedishofcharlotte@gmail.com. You can also snail-mail it to Harvest Moon Grille, Attn: Signature Dish of Charlotte, 235 N. Tryon St., Charlotte NC 28202.

Judges (to be determined) will choose three finalists, and announce the winner May 18. Grand prize winner gets a free night at the Dunhill (the hotel that houses Harvest Moon), and dinner that night and breakfast the next morning at the restaurant. The winning dish will go on the menu. The second-place winner gets dinner for two; third place is worth a weekend brunch for two.

POSTED BY HELEN SCHWAB AT 2:35 PM 

Read more: http://helendining.blogspot.com/2011/10/whats-charlotte-signature.html#ixzz1boZidLcJ

Join us for an incredible night of food and wine as Chef Cassie celebrates her classic French culinary roots and presents a sustainable “100-mile” seven course French menu with wine pairings.

The Harvest Moon Grille culinary team under Chef Cassie’s direction will be presenting a tour de force of classic French dishes composed of the finest seasonal local ingredients. Proving that indeed “Everything old is new again”

The La lune Culinary Table Experience will be presented upstairs in our elegant Asbury room.

Friday October 28^th.   7pm Only 28 seats are available.

Cost $85- per person. Tax and gratuities not included.

Reservations | 704.342.1193

Open Table | Please note in comments “La Lune 1929″

Photos by Sheldon Schreiber

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Dig into the closets and bust out the sweaters! Its Fall time! We hope that everyone had a great time during the farm tours and were able to get a better sense of where your food comes from. The cold weather does not mean that we expect to be without bright and fresh produce. Many plants such as lettuce greens and figs have a second harvest season. And as many of you know – other plants like kale and eggplant become sweeter during the fall months. Winter months also allow us to look at providers who are  offering plants that were grown through hydroponics in an organic but indoor setting.

FYI – If you are interested in starting your own home hydroponics operation please visit: http://www.hydroponics.net/learn/hydroponic_gardening_for_beginners.asp

Be sure to check out our CSA (Community Supported Agriculture) program. Each week you can stop by our restaurant to fill your shopping bags with a mix of local produce and a selection of other goodies. In the near future – we plan to offer the option to upgrade which will include a rotation of different proteins. Imagine being able to shop entirely local with only one quick stop. Full and half shares will be offered so that you may customize the shopping to fit your family size. For more information please contact the restaurant at 704-342-1193 or stop in to visit us at 235. N. Tryon.

Cassie Parsons & Alex Nolan

Korean Cooking Class 101 by Cat Harris

I’ve been talking with Cassie Parsons of Harvest Moon Grille and Grateful Growers about having my mom teach a Korean cooking class. For a while. The idea had its challenges, especially since my mom lives in Maryland. But we finally made it happen.

We held the class in the kitchen of Harvest Moon Grille. This made it an education for everyone, since we got to see (and feel) what it’s like to work in a restaurant kitchen. Before class began, we quickly blanched some mung bean sprouts and made a delicate summer salad to let the class participants try with the dishes we would make during class.

A huge bowl of bean sprout salad (kong na mul)

Almost immediately, some folks asked us where we go in Charlotte to eat good Korean food. Sadly, I didn’t have good answers. I had just tried the cafeteria at Super G the day before for the first time (need more data), and besides that had only been to Pepero on Monroe Road on occasion. Pepero’s dining area is a small, efficient affair adjacent to the grocery that serves the basics from a large window looking into the kitchen. It’ll do, but it’s definitely not a destination for a dinner date.

I was happy that mom could hear the demand for herself; I keep pestering her to move down and open a Korean restaurant with (or without) me. But back to the class…

Making the cucumber salad (oi namul)

We had about 15 participants, all with varying levels of exposure to Korean cuisine. My mom started with a summer favorite, a chilled spicy cucumber salad called oi namul. Then we moved to marinating the bul go gi, setting it aside for a bit to soak in all that sweet, garlicky goodness.

My favorite part was the mandu, or dumplings. I added it to the class with the hopes that people would enjoy the chance to make their own. It seems like they did. So much so that we ended up a tad behind schedule as more and more piled up on the trays.

Wrapping the mandu

Fine by me. Mandu has so much going on: ground pork, ground beef, onions, cabbage, green onions, carrots, ginger, garlic, bean thread noodles, tofu. These are some of the best dumplings in the world. I admit there is bias, but I swear it is not without merit.

Because of the limited time, we made the filling beforehand. There is probably an entire class in learning to make these dumplings from scratch. We steamed them first, then later pan-fried them to a golden brown.

Mom demonstrates steaming the mandu

By the time we sat down to eat, I was starving. This plus the fact that I was my mom’s “runner” is probably why I don’t have a picture of what the spread looked like until we had nearly wiped it out. Note to self: have someone else take pictures.

We tried to lay out a typical table, complete with the usual suspects: go chu jang, an addictive red bean paste, kim, toasted and salted seaweed, lettuce for making wraps, and (of course) rice. Participants went home with a small packet of go chu garu, red pepper flakes used for kimchi, and recipes.

As I continue to work with my mom on these projects, I learn more about her and her childhood in Korea.  And thus, more about my own heritage. I was so focused on what the participants would get out of the class, I didn’t anticipate this personal connection with the information. When I asked her why she had never shared any of these incredible stories before, she replied simply, “well, you never asked.” I wonder how many food traditions get lost this way.

For instance, as we ate, she explained the traditional method of making Korean soy sauce. She described her father putting on his special boots–similar to what might be used for grapes in winemaking–in order to crush the soybeans in a large vat.  Afterward, the beans are pressed into a cake that is left to ferment before the process continues.

At the start of the class, some of the folks asked whether my mom was planning to turn this into a series of classes. I think she was a little surprised and uncertain at first. The only teaching she had ever done previously was in her own home. But by the end of the session, she kept leaning over and whispering in my ear about what we would do the next time.

Can’t wait.

Read about the event here on the Charlotte Fresh site.

Coming soon to the HMG menu – a suweeet ingredient and it will be harvested right from the Dunhill rooftop.

I Can Not Wait to see what Cassie and her team have in mind for this!

Stay tuned in about a month or so, we should have something to work with!

(Disclaimer – Taking this picture was a little adventure on the rooftop….not for the super faint hearted anyway:) …. I’m a wuss)

Here’s the definition of hard working:  Adj. 1. hardworking – characterized by hard work and perseverance. / industrious, untiring, tireless | diligent – characterized by care and perseverance in carrying out tasks.

Here’s an illustration of that adjective:

A visit to the farm Sunday – watching Natalie and Cassie (Cassie’s Dad was helping out this Sunday too) round up some livestock for their Sunday afternoon ride to town….

You know – whenever I need a boost in motivation – I just think of these two ladies – I don’t think they ever stop – EVER – well……except maybe to sleep.

And then there’s the HMG team…what a great group of people to work with. I spent most of Friday afternoon in the kitchen – watching, learning, tasting and chuckling with these guys. They were so welcoming and the BEST part was seeing how much they enjoy doing what they do best…COOK!

This is Patrick Corell – he’s tossing some tomatillos. He likes okra, grew up in the deep South and loves spicy food! If he offers you a taste of something – a word to the wise – ask if it is spicy

And here’s Sean Anderson – he definitely has a talent for combining tastes & textures and making it pretty. The Ostrich carpaccio with the grilled peaches and mint basil were his creation – Yummo!

And then there’s Hank Benjamin – he whipped up some whipped cream by hand (no mixer folks) like it was nothing! I was impressed!

And finally – the wait staff. The folks that are at the ‘front of the house”… Here they are getting the details about what the specials are for the evening, tasting the new menu items and generally keeping the guests happy and well fed. This is a great group of folks – and again, everyone was super nice!

I would be remiss to not give some ‘props’ to all the other folks that work to keep HMG humming along…from the back of the house to the front of the house – this is a team that plays and works well together. Thank you for letting me spend some time in your space.

Reserve Your Spot Now! Korean Cooking class

Sunday August 14 from 2pm-4pm.  The class will be lead by Korean Chef Soon Featuring: Kimichi, Pork Belly and Beef Bulgolgi. Call Hillary at 704-332-4141 to reserve a spot! $20 per person.

Special Dinner Benefiting the American Livestock Breed

August 15 | Four courses for $55.  Call 704-332-4141 for reservations or book this on Open Table.

On the morning of August 4th, Harvest Moon Grille suffered a tragic loss with the sudden passing of our beloved kitchen team member Duantre “Donnie” Lawrence (Dec 21, 1977 – Aug 4 2011).

Donnie worked passionately during breakfast and lunch and was a talented young chef. With previous experience at Black Fin and Rock Bottom Restaurant and Brewery, Donnie will be missed by many. He was always smiling and making everyone around him laugh, he was a hard worker and devoted father. He is survived by his four children.

The loss of Donnie is felt by the entire hotel and restaurant staff and our thoughts and prayers are with his family.

A benefit event for his family will be announced shortly with the proceeds going to assist his children with the upcoming school year.

… and how we are rebuilding

Sometime during the overnight hours Friday, our beloved food cart, Harvest Moon Grille, was stolen from its parking space on Distribution Street off Remount Road. We are working with Charlotte Mecklenburg police and our insurance companies in a recovery effort.

The theft of our food cart is a tragic blow, for the following reasons:

• Our customers love our amazing food and count on us being on the street
• The farmers we buy food from count on us as a reliable source of income
•  It’s our business and part of our livelihood

We are farmers, resilient and stubborn by nature, so we’re not throwing in the towel. Until we get a full-fledged cart back on the street, here is our plan for dealing with this setback:

1. “cart menu” food will be available at our restaurant, Harvest Moon Grille at the Dunhill. We will have outdoor seating reserved for “cart menu” customers and pledge to have you fed and back to work quickly. This food will be available Monday through Friday, with the menu changing almost daily.

2. We’ll have a “box lunch wagon” set up at our normal spot at Tryon and 4th (next to Bank of America) on Tuesdays and Thursdays from 11a-1p . There will be two items for takeout, with always at least one vegetarian option.

- Follow us on twitter and Facebook to stay up to date…

Since notifying our customers of this incident, we have received overwhelming support. We are grateful for this encouragement and for the public’s help in finding our cart and getting our great food back on the street. Updates will be posted via our newsletter, websites and social media.

A photo of the cart can be found here.

Websites: www.ggfarm.com and www.harvestmoongrillecharlotte.com

Media Contacts: Cassie Parsons 828-446-8005 and Natalie Veres 828-234-5182

When we look at the typical family restaurant, many imagine a entree that is covered in a rich butter or cream based sauce. That plate will also be dominated by a large starch such as a baked potato with some vegetables hiding in a corner or sprinkled on top. Commercial restaurants have told us that this is perfectly normal and the way that food should be presented. When you see something like this you have to ask yourself: “What am I really tasting?” If we are just going to cover everything in ketchup and jars of condiments then we may as well eat our shoes….and said shoe might have more nutritional content than a chicken breast from your typical distribution company.

We want to send the message out to our beloved locavores: Do not be afraid to taste your food the way nature intended. At Harvest Moon we accent the natural flavor with complimentary seasonings and fresh herbs.

We encourage all of our customers to not be afraid to try new things. From goat burgers to ostrich Carpaccio we bring new and exciting offers to our customers. So we invite you to grab your family and come join us for the brightest flavors and colors made just down the street. From Ashville to the coast, we strive to bring your the freshest, organic, local ingredients from this state.

If you are planning to see a show at Time Warner Cable Arena or Blumenthal Center for the Performing Arts be sure to stop by for dinner before the show or a drink at the hotel bar after. Our goal is to keep the people of North Carolina happy. “Have fun and spread the word” – Chef Cassie Parsons

Eating local is not just a gimmick, especially here at Harvest Moon Grille. Since we opened our doors, we have seen an amazing outpouring of support and excitement from the community and fellow farmers and we can not say thank you enough. When we explain our concept of eating local and thinking global it sometimes catches people off guard as a radical idea. The success of Harvest Moon demonstrates that our customers can both taste and see the difference in what we offer.

Keeping it local is not just a simple grass roots movement, it is an amazing pipeline of economic support and education and is available to everyone. A perfect example of this comes from the delicious pork that is available thanks to Chef Cassie. Did you know traditional pork will travel over 3,000 miles from birth to the grocery store as is travels through the hormone factories of the mega-corps? That is 3,000 miles of stress and generally unsanitary conditions these pigs are forced to live in. If an animal is stressed when they are sent for fabrication, it results in a buildup of Lactic Acid, and Epinephrine. These hormones are not processed and are left in the muscles resulting in an bitter taste and grey color. Large meat producers are then forced to inject chemicals and preservatives to give that bright pink color that everyone assumes means fresh…

Cassie always stresses to the talented staff at Harvest Moon, “Happy Pigs Make Happy People”. 

Why would anyone want ‘that other white meat’ when Harvest Moon Grille offers the best tasting pork – in North Carolina – if not the country? Our pork comes from Chef Cassie’s farm in Denver, NC. That means the piglets will travel 100 miles or less during their life time and be allowed to graze and wander and just be happy little piglets.

And it’s not just the products we purchase and serve in our restaurant - Other local opportunities come from our used fry oil. Rather than just dumping it to waste our oil is filtered and used as bio-fuel for the truck of our beef and chicken provider, Baucom’s Best. Small steps like that have made such a difference in each little community and they do add up.

So grab a fork and come visit us for the best damn pork in the universe and know that you are making a difference in both Charlotte and North Carolina.

Have you dropped by HMG yet to check out our new menu items? Here are a couple of entrees that will excite your taste buds. (And if you want to see the ‘after’ shot of the pork chop – head over to our Facebook Page.

Grilled Grateful Growers Pork Chop | Stewed Black Eyed Peas and Bacon Braised Cabbage

Love Loaf | Baucom’s Farm Ground Beef Blended with our House Made Ricotta Cheese, Fresh Eggs, Panko Bread Crumbs, Carrots, Onions, served with Sweet Potatoes & Beef Demi Glace

Harvest Moon Grille hosted a celebration for “Charlotte Fresh” – you can find it here. The pictures and the write up sure look good….but then again….she does do this for a living .

Thank you for the kudos!

HMG

Creative Loafing

Check out our updated menus (http://harvestmoongrillecharlotte.com/menu/) – for the Summer months….Here’s a sampling:

For Starters: Lemon Cucumber & Sunburst Tomato Salad with Green Chiles, Thai Basil, Citrus Vinaigrette… or … Certified Organic Carrot Salad with Carrots tossed with Lemon, Oil, Thyme and Parsley and Herb Feta Cheese from Looking Glass Creamery

Entree: Chilled Vegetarian Fun Noodles with Spaghetti Squash, Rice Noodles, Cucumbers, Cherry Tomatoes with Sesame Seed Oil … or … Heritage Creole with Pan seared White Fish, Shrimp, Italian & Chorizo Sausages over Grit Cake

Quick update from Harvest Moon Grill and what to watch for…

Even if you are not vegan – you should try our Vegan Lasagna – it’s winning rave reviews and oh so very fresh! We use Summer Squash in place of noodles with a healthy dose of tomatoes, garlic & pesto and an almond cauliflower ricotta cheese.

Fresh on the menu this time of year – lots of strawberries and tomatoes! I don’t know about you – but tomatoes signal the real beginning of Summer!

Did you hear we won “Best Taste” at Taste of Charlotte last week? WooHoo to Cassie and the HMG team! The winning dish? Pork Carnitas. Often served as a special on our menu – they are a regular item on the food cart. (You did know we have a food cart that is out and about in Uptown – right?)

And here’s what to look out for – our new menu is in the planning stages – and it is our plan to introduce it next week. I personally cannot WAIT to see what Cassie and her team have in store for this time of year! Whatever it is – I know it is going to be deLISH!

It cannot get any fresher than Farm to Fork – and HMG does it better than most!

Join us at Harvest Moon Grille soon – you will not be dissappointed!