Rocky Top Hospitality Restaurants Participate in Triangle Restaurant Week June 6-12
Draft Carolina Burgers & Beers, The Red Room Tapas Lounge, Tribeca Tavern, The Twisted Fork Grill, Market & Bar to Offer Special Menus.
Raleigh, NC, June 05, 2011 --(PR.com)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that Draft Carolina Burgers & Beers, the Red Room Tapas Lounge, Tribeca Tavern in Cary, Tribeca Tavern in north Raleigh, and the Twisted Fork Grill, Market & Bar will participate in Triangle Restaurant Week from Monday, June 6 through Sunday, June 12. Triangle Restaurant Week is a week long celebration of culinary excellence designed to highlight premier restaurants in Raleigh, Durham, Chapel Hill and surrounding area restaurants. For more information, visit http://www.blvd.tv/trw.
Quotes:
“We are proud to continue our support of Triangle Restaurant Week, and we are excited to introduce our customers to our special fixed price three-course menu,” said Ogan. “Triangle Restaurant Week is a great opportunity for us to think outside of the box, and present a menu featuring from of North Carolina’s freshest ingredients.”
New Media Content:
Dean Ogan’s Twitter
http://twitter.com/DeanOgan
Details:
- Menus at Draft, Tribeca Tavern and the Twisted Fork will include Mount Olive Carolina pickles, tempura fried, and served with spicy purple and yellow tomato aioli; “The” Breakfast Burger (5 ounces of ground beef, a 5-ounce sausage patty, “Hoop” cheddar, N.C. country ham, oven roasted tomatoes, pepper bacon, fried egg stacked high, and served with sweet fingerling potato hash); and a blueberry tart, with a sucrée crust, served a la mode.
- The Red Room menu will include appetizer choices of mussels with caramelized onions, roasted red peppers, chorizo, sweet peas and spinach in a white wine butter sauce, or an apple and manchego salad with almonds, raisins and sherry vinaigrette. Second course options include grilled salmon served with sautéed spinach, sliced apples, pine nuts and topped with a red wine drizzle, grilled filet mignon topped with piquillo pepper compound butter and served with green beans and a red wine demi, or grilled chicken breast topped with Serrano ham, manchego cheese and romesco sauce and served with sautéed red bliss potatoes, zucchini and spinach. Dessert choices are chocolate lava cake with coffee ice cream or N.C. strawberry napoleon with whipped cream and vanilla crème anglaise.
About Rocky Top Hospitality:
Rocky Top Hospitality has been devoted to improving Raleigh, North Carolina’s local dining scene since 1998, when its first restaurant opened. Dean Ogan has been the driving force behind five different restaurant concepts under the Rocky Top Hospitality name. These restaurants include The Twisted Fork Grill, Market & Bar, The Red Room Tapas Lounge, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern, and Rocky Top Catering & Events, a thriving events facility and catering business. Rocky Top Hospitality builds restaurants from the menu-out, so the emphasis is always on the food and how to create an experience not found anywhere else. For more information, visit http://www.rockytophospitality.com.
Jill Mastrangelo
MMI Public Relations
(919) 233-6600
jill@mmipublicrelations.com
http://twitter.com/mmipr
http://www.mmipublicrelations.com
###
Quotes:
“We are proud to continue our support of Triangle Restaurant Week, and we are excited to introduce our customers to our special fixed price three-course menu,” said Ogan. “Triangle Restaurant Week is a great opportunity for us to think outside of the box, and present a menu featuring from of North Carolina’s freshest ingredients.”
New Media Content:
Dean Ogan’s Twitter
http://twitter.com/DeanOgan
Details:
- Menus at Draft, Tribeca Tavern and the Twisted Fork will include Mount Olive Carolina pickles, tempura fried, and served with spicy purple and yellow tomato aioli; “The” Breakfast Burger (5 ounces of ground beef, a 5-ounce sausage patty, “Hoop” cheddar, N.C. country ham, oven roasted tomatoes, pepper bacon, fried egg stacked high, and served with sweet fingerling potato hash); and a blueberry tart, with a sucrée crust, served a la mode.
- The Red Room menu will include appetizer choices of mussels with caramelized onions, roasted red peppers, chorizo, sweet peas and spinach in a white wine butter sauce, or an apple and manchego salad with almonds, raisins and sherry vinaigrette. Second course options include grilled salmon served with sautéed spinach, sliced apples, pine nuts and topped with a red wine drizzle, grilled filet mignon topped with piquillo pepper compound butter and served with green beans and a red wine demi, or grilled chicken breast topped with Serrano ham, manchego cheese and romesco sauce and served with sautéed red bliss potatoes, zucchini and spinach. Dessert choices are chocolate lava cake with coffee ice cream or N.C. strawberry napoleon with whipped cream and vanilla crème anglaise.
About Rocky Top Hospitality:
Rocky Top Hospitality has been devoted to improving Raleigh, North Carolina’s local dining scene since 1998, when its first restaurant opened. Dean Ogan has been the driving force behind five different restaurant concepts under the Rocky Top Hospitality name. These restaurants include The Twisted Fork Grill, Market & Bar, The Red Room Tapas Lounge, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern, and Rocky Top Catering & Events, a thriving events facility and catering business. Rocky Top Hospitality builds restaurants from the menu-out, so the emphasis is always on the food and how to create an experience not found anywhere else. For more information, visit http://www.rockytophospitality.com.
Jill Mastrangelo
MMI Public Relations
(919) 233-6600
jill@mmipublicrelations.com
http://twitter.com/mmipr
http://www.mmipublicrelations.com
###
Contact
Rocky Top Hospitality
Patty Briguglio
919-233-6600
www.mmipublicrelations.com
Patty Briguglio
919-233-6600
www.mmipublicrelations.com
Contact
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