Ever crave dessert for dinner? Here is your chance! Join some of Charlotte’s best pastry chefs for a tasting of unforgettable desserts! The evening will begin with light hors d’oeuvres. Each course will have a beverage pairing, featuring Old North Sodas, Topo Gin, Enderly Coffee, beer, and wine.
Monday, May 8th
The 658 Center, 3646 Central Avenue, Charlotte, NC 28205
7:00 – 9:00 (Light appetizers served from 6:30 – 7:00)
Tickets are $50.00 if purchased before April 24th,
$65.00 each purchased after April 24th.
All proceeds from the evening will go towards the Project 658 Culinary School and Community Feeding Project.Click Here to Register
Featured Chefs Include
Jossie Perlmutter, Sweet Affairs and Block & Grinder
Jossie Perlmutter is the Owner and Head Pastry Chef at artisanal dessert catering service, Sweet Affairs. Joselyn founded Sweet Affairs in 2015, bringing the Charlotte community a truly unique dessert experience.
Born and raised in the D.C. metro area, Jossie graduated from the University of Miami in Florida with a degree in Entrepreneurship. After years of testing out gourmet cupcake recipes on her friends and family, Joselyn followed her passion to France where she received formal pastry training at the Ecole Nationale Superieure de Patisserie in Yssingeaux. Owned by the renowned Chef Alain Ducasse, Jossie had the opportunity to study alongside the school’s talented pastry chefs – learning how to create everything from from buttery croissants to rich, chocolatey entremets.
Upon her return from France, Jossie worked under Chef Marion Pitcher at Clyde’s of Chevy Chase. She moved to Charlotte, NC in December 2013 to launch the pastry program at Heirloom Restaurant. In October 2014, Jossie joined The Asbury, followed by a move to Block & Grinder in July of 2016.
Samantha Allen, The Fig Tree
Samantha started working in the restaurant industry when she was sixteen, by volunteering at a bakery. After working there a year as an intern, she asked the owner of Down Home Baking Company to employ her full time. Samantha continued working for the company until the business closed.
She was at Johnson and Wales Charlotte for baking and pastry, when she completed her internship at Amelies. After working there for one year, she was promoted to the position of head decorator for the cake and cupcake program at Something Classic. One year later, Samantha had the opportunity to be the assistant pastry chef at UNC-Charlotte, Chartwells-Campus, and could not pass it up. She worked at the University for almost four years but felt that she was ready for a change. Around the same time, Fig Tree was looking to hire a pastry chef. Samantha was truly surprised when they offered her the position, giving her a chance. Three years later, she is still at Fig Tree, and flourishing in her profession.
Miranda Brown, 300 East
Pastry Sous Chef Miranda Brown, NC native, first became interested in pastry during an internship for a high school course at a local bakery in Mooresville, NC. After working in the bakeshop and learning a few techniques, she sought out more restaurant work.
She landed her first pastry sous chef job at Delectables by Holly in 2014. After the busy catering season ended, Miranda moved on to Fahrenheit, working the line as a pastry assistant. After leaving, Miranda had the opportunity to assist Jossie Perlmutter with the opening event for her catering business, Sweet Affairs.
In 2015 Miranda reached out to her favorite pastry chef in Charlotte, Ashley Boyd. She was shocked and ecstatic when Ashley offered her an internship for CRW 2015.. and after that a part-time job.. and then the hours just kept coming. She has now assisted Ashley for multiple events, including the James Beard Preview Dinner and was featured in Creative Loafing.
Miranda also works on the line at Bonterra a few nights a week, to keep her on her toes. In her down time, she volunteers at Heritage Food & Drink and has recently participated in a competition with Exec. Chef Patrick Rafferty (Winston-Salem), in which their dessert took first place.
She is thrilled to be surrounded by so many experienced and creative chefs and is working to help Charlotte’s pastry scene expand.
Alyssa Wilen, Chef Alyssa’s Kitchen
Growing up in Charlotte, NC Chef Alyssa has been involved with cooking nearly her entire life. A 2005 graduate of the Art Institute of Charlotte, her professional career has taken her to Italy and several restaurants in Charlotte that range from upscale, country club to small intimate dining.
In 2013, Chef Alyssa opened Chef Alyssa’s Kitchen inside of Atherton Market in South End. Focusing on using healthy, local and sustainable ingredients Chef Alyssa teaches hands-on cooking classes covering a variety of cuisines and ability levels. During the summer she hosts interactive kids culinary camps.
In 2015 and 2016, Chef Alyssa’s Kitchen was named Best Cooking Class by Charlotte Magazine. Previously she had been crowned the 2014 Iron Fork Champion, cooked twice at the prestigious James Beard House and her recipes had been featured in Food & Wine Magazine. In 2016 Chef Alyssa launched her own line of condiments which can be found in many local specialty markets. Currently, she can be seen cooking every Saturday morning on NBC Charlotte.
Justin Burke-Samson, Kindred
New to Charlotte, Justin Burke-Samson has been with Kindred since moving from Boston almost a year ago. While in Boston, Justin worked both front of house and back of house while attending undergrad and graduate school. It was during this time that Justin fell in love with baking. After graduating and working in the non-profit sector for 10 years, Justin decided to completely change his career and pursue pastry. In 2014 Justin and Top Chef alum Stephanie Cmar launched a donut and pop-tart popup, Stacked Donuts & Trademark Tarts. The popup earned local and national media attention, sparked a national popup tour, and earned Justin 30 under 30 by Zagat. After concluding the popup, Justin launched Modern Gramma – a dessert dinner popup inspired by his late grandmother’s recipes from the 50s. Touring nationally with Modern Gramma, Travel & Leisure named Modern Gramma one of the best dessert tasting menus 2015, and Epicurious & Eater named Justin a rising chef. From the success of Modern Gramma, Justin collaborated with several chefs freelancing menu development and has been a recipe contributor for magazines and online publications including Kinfolk Magazine, Bon Appetite, and Food 52. Justin can been seen on The Food Network and The Cooking Channel, as well. Justin has a B.A in Communication and Journalism from Suffolk University, M.A in Sustainable International Development and a M.A in Coexistence and Conflict from Brandeis University The Heller School for Social Policy and Management.
Brigitte Oger, Craft Cakes Clt
CraftCakesClt is a pop-up and made-to-order bakery in Charlotte, NC. An endeavor of Chef Brigitte Oger, the bakery carefully crafts made-from-scratch cakes using fruit batters foraged from local produce.
Brigitte has brought an appreciation for forging relationships with local farmers and producers, as well as a passion for seasonal pairings, from her time working as Head Pastry Chef at The Summit Room in Dilworth. There, she featured acclaimed seasonal desserts and made appearances on local TV outlets. Her Fire in the City team won the Charlotte championship in 2015, and soon after, Brigitte began to focus her attention on the particular craft of making delicious cakes. The Johnson and Wales grad founded CraftCakesClt in 2016.
The focus of CraftCakesClt is to create all-natural cakes with flavors that change with the season. Without using shortening or refined sugars, the result is a light, never filmy, easy to digest cake.
For more on CraftCakesClt, check out our page on Instagram, Facebook, and Twitter for our seasonal menu, collaborations, upcoming pop-ups, and events. CraftCakesClt produces out of an industrial kitchen at Southminster in Charlotte, NC.
Sam Dotse, Luca’s Modern Italian Kitchen
Sam has been cooking for as long as she can remember. Being raised by African parents, it was normal for her to be in the kitchen with her mom. When she turned 16, she got her first restaurant job as a pizza/grill cook at The Loop Pizza and Grill in Cary, North Carolina and was hooked. After high school, she decided to pursue a culinary education at Johnson & Wales in Charlotte. After graduating, she has worked at several popular restaurants in Charlotte including Upstream, Mama Ricotta’s, Blue, the Peculiar Rabbit, Block & Grinder, and Halcyon. She currently works at Luca’s Modern Italian Kitchen.