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Provence Restaurant Helps TABLE Raise Serious Dough For Hungry School Kids in Carrboro and Chapel Hill
CARRBORO, N.C. – Provence Restaurant in Carrboro provided an idyllic setting for TABLE’s inaugural Empty Bowls Event, a successful fund-raising initiative held in mid-October.
“Provence has been both gracious and generous in hosting the fund-raiser,” said Ashton Chatham, executive director of TABLE. We are blessed to have such wonderful neighbors!”
The event attracted 190 guests, plus volunteers and musicians to Provence.
“Each of these people donated $30 to TABLE,” Ms. Chatham said.
Of the approximately $5,700 raised during the three-hour gathering Oct. 20, 100 percent went to feed local hungry children, Ms. Chatham said.
There is a strong spirit within Carrboro and Chapel Hill when it comes to assisting others, said Baptist Knaven, Provence’s executive chef and co-owner.
“In addition to helping kids in our area, everyone who attended the fund-raiser had a great time,” Chef Knaven said. “A key mission of the program is to unite students at the University of North Carolina in Chapel Hill with area residents and business people in a strategy of providing healthy meals to local youngsters in need.”
In exchange for a $30 donation, each guest received a locally crafted pottery bowl and hearty soup dinner replete with bread, dessert and live entertainment.
The Empty Bowls project is an international, grassroots effort to fight hunger. The money raised from such meals benefits local charities fighting hunger. Guests are invited to keep the bowls as a reminder of their efforts in supporting the program.
TABLE is the only local nonprofit organization focused exclusively on providing emergency food aid for hungry children in Chapel Hill and Carrboro. Founded in 2007, the organization was created to unite University of North Carolina (UNC)-Chapel Hill students and community members in the assistance initiative. The group raises money and collects non-perishable foods for distribution to local children in need.
Empty Bowls Fundraiser is coming up!!
Provence Restaurant to Host TABLE Fund-Raiser on Oct. 20
To Aid Hungry School Kids in Carrboro and Chapel Hill
CARRBORO, N.C.
FUND-RAISER FOR HUNGRY CHILDREN
On Sunday, Oct. 20, Provence will host TABLE’s First Annual Empty Bowls Event. In exchange for a $30 donation, the fund-raiser, which runs from 4 to 7 p.m., will provide guests with a locally crafted pottery bowl and hearty soup dinner replete with bread, dessert and live live entertainment.
The Empty Bowls project is an international, grassroots effort to fight hunger. The money raised from such meals benefits local charities fighting hunger. Guests are invited to keep the bowls as a reminder of their efforts in supporting the program.
“TABLE is so appreciative of Provence for its help and involvement in our First Annual Empty Bowls Event,” said Ashton Chatham, executive director of TABLE. “Chef Knaven and his staff have made it evident that they really care and want to make a lasting difference for TABLE and the community at large.”
TABLE is the only local nonprofit organization focused exclusively on providing emergency food aid for hungry children in Chapel Hill and Carrboro. Founded in 2007, the organization was created to unite University of North Carolina (UNC)-Chapel Hill students and community members in the assistance initiative. The group raises money and collects non-perishable foods for distribution to local children in need.
Tickets for the Oct. 20 fund-raiser may be purchased online at http://www.tablenc.org/empty-bowls/, or the day of the event. Since space is limited, advance registration is suggested.
Best onion soup on both sides of the Atlantic?
One of our most beloved appetizers is the Onion Soup Gratiné, Façon les Halles. Almost daily, I am told by guests that this is the best onion soup they have ever had, and I could not agree more! As a fellow lover of the onion soup I usually respond: ”Yes, this is the best onion soup this side of the Atlantic. It is simply delicious!”
The more I think and talk to our patrons about it, the more certain I am that this is the best onion soup on either side of the Atlantic!
To fully understand why our onion soup is delicious, first we must go over the history. So, what, exactly, does “Façon les Halles” mean? Les Halles used to be the wholesale food market in Paris where restaurants and markets bought meat, fish, vegetables, and flowers each morning. The surrounding restaurants were often open all night and onion soup was a popular dish; the most famous of these restaurants, the “Pied de Cochon”, still exists today. It is one of the few les Halles restaurants remaining, as the majority of the Paris food hub moved to the suburb Rungis near Orly airport in 1969. So, ”Onion Soup, Façon Les Halles” means that our onion soup is made in the style of these historic, traditional Parisian restaurants.
Part of what makes our onion soup so great is, of course, the recipe and ingredients used. For our onion soup, we start with our own stock made with top-notch onions and some secret ingredients! We cover this base with croutons made from bread from the best local bakery in the Triangle, then top it with a generous heap of gruyère (regular swiss cheese won’t do!).
The savory cheese on bread flavors melt in your mouth from the first spoonful to the last. The complex flavors that make up the base of the onion soup follow as you continue to enjoy this simple but delightful dish, which is fantastic paired with a nice white Burgundy! For the full Provence experience, continue your meal with our specialty: a whole fish stuffed with garlic, lemon, and rosemary, coated in rock salt and baked, then filleted table side and served with hollandaise sauce or herb-infused olive oil sauce. Absolutely delicious. Finish your meal with one of our pastry chef Martina’s delightful desserts (the crème brûlée and profiteroles are customer favorites!) for an unbeatable meal.
Pierre
Provence Article in Chapel Hill WEEKLY
Check out this great little article by Kelsie Allen in the Chapel Hill WEEKLY
Half bottles of wine available at Provence!
Have you noticed that half bottles of red and white wine have been disappearing from wine lists?
This is mostly due to the popularity of wines by the the glass over the past 10 years. This is not the case at Provence! We are one of the few remaining restaurants in North Carolina where you can not only buy a great selection of wines by the glass, but also medium and high-end wines in half bottle format (375 ml). So whether you want to treat yourself with a Bordeaux Grand Cru, such Chateau Batailley, or you are the only one at your table ordering our delicious Grilled Filed Mignon wrapped in Proscuitto and want the perfect match: Robert Craig ‘Affinity’ Cabernet Sauvignon, Napa Valley 2010, we have the right wines for you. We also have a great selection of half bottles of white and Champagne.
A half bottle corresponds to about two and half our regular 5 oz by the glass pour.
Date night tonight and every Wednesday night!
Dine with us tonight! Like every Wednesday night, we are offering our 3 course menu: choice of appetizers (Onion Soup, Escargots, fresh delicious salads, choice of regular size entrées (sole, salmon, trout, lamb & risotto) and regular choice of desserts. All for only $30 per person. So whether it is your first date or you have been married for more than 50 years, or bringing a friend or family member, we look forward to serving you, as every Wednesday night.
New on our wine list : Domaine Moreau-Naudet Chablis.
Domaine Moreau-Naudet Chablis. Chablis is part of the Burgundy region, in the north, only about 100 miles from Paris. Chablis is 100% Chardonnay. Moreau-Naudet Grapes are grown and harvested with organic practices.
Tasting Notes: With gentle flinty and stony minerals, a very tempting Chablis showing notes of citrus and Asian pears. A rich mouth feel with subtle notes of white pepper and soft lemon peel flavors. A wine with a long and fine balance.
Salmon Mousse Croustini
Special appetizer tonight: Smoked salmon croustini with pickled cucumber, red onion, smoked salmon mousse and sauce vert. A crisp and refreshing bite for a warm night!
September Press Release
FOR IMMEDIATE RELEASE:
TUESDAY, SEPT. 3, 2013
Provence, Popular Carrboro, N.C. Restaurant,
Expands Hours With Alluring Lunchtime Menu
Afternoon culinary delights are inspired by seasonal produce
CARRBORO, N.C. – With expectations of a beautiful autumn to follow, September is embraced as a time of inspiration in the kitchen of the Provence restaurant in Carrboro, N.C.
Beginning on Sept.10, the iconic eatery admired for its regional French and Mediterranean cuisine will open its doors to lunchtime patrons for the first time.
Offered 11:30 a.m. to 2:00 p.m., Tuesday through Saturday, the new daytime menu will include Provence staples like Onion Soup Gratinée and Escargots baked in Roquefort, along with seasonally inspired appetizers, sandwiches, crêpes, omelets and salads. Alluring entrees will include such dishes as: Moules Frites (Prince Edward Island mussels, steamed in white wine, roasted tomato and garlic, served with hand-cut fries and aioli); Steak Frites (grilled New York Strip with green peppercorn sauce, served with hand-cut fries and aioli), and pan-seared sea scallops over oven-fried green tomato (topped with a concassé of tomato, shallots, and basil, drizzled with truffle oil), and additional epicurean surprises.
“It’s a privilege to provide our patrons with a lunchtime opportunity,” said Provence Executive Chef and co-owner Baptist Knaven. “They won’t have to wait until evening to experience some of my latest creations, which are inspired by the seasonal treasures that grow within the North Carolina countryside. As the end of summer approaches, new produce becomes available. The showcasing of these treasures at Provence during lunch will be exiting for both us and our customers.”
Provence is open for dinner Monday through Saturday, beginning at 5:30 p.m. The restaurant also hosts brunch on Sundays, 11 a.m. to 2 p.m.
About Provence
Provence is a popular culinary destination specializing in regional French and Mediterranean cuisine, prepared under the direction of famed Executive Chef Baptist Knaven, an owner of the establishment.
Situated in a historic 1920s-constructed “mill house” at 203 West Weaver St. in Carrboro, N.C., the restaurant draws a steady and growing stream of loyal patrons from throughout the local region, in addition to families, students, artists and academics from neighboring Chapel Hill, home to the University of North Carolina (UNC).
The Provence menu includes traditional favorites — such as onion soup, escargots, quiche, crepes, and Colorado Carre d’Agneau — but with an overall emphasis on fresh North Carolina fish and local seasonal-produce, including fresh fruits used for various desserts.
For additional information about Provence, the restaurant may be reached at 919-967-5008, or visited online at https://www.provenceofcarrboro.com/. Reservations also can be made online at OpenTable.com.
Provence is opening for lunch!
September 10th is going to be an exciting day! Restaurant Provence will start opening for lunch Tuesday through Saturday from 11:30 until 2:00. Delicious new dishes will be served like Moules Frites, Steak Frites, great sandwiches, omelets, and salads. Private rooms for business lunches? No problem; In our bar area we ca seat up to 20 guests, and in our main dining room up to 40. Call the restaurant at 919-967-5008 to reserve a room. For individual reservations you can call the restaurant, or make it online at OpenTable.com.
Of course Sunday Brunch will be served as usual every Sunday starting at 11:00.
Check out our new lunch menu and join us as of Tuesday September 10th.