Andiamo Guest Chef Series | Chef Sam Hart

Join us for a one-night-only culinary journey featuring renowned Guest  Chef Sam Hart of Counter in Charlotte, NC. Chef Hart is partnering with Sorelle’s Executive Chef, Nick Dugan, to bring you a special evening with your choice of a 7-course tasting menu in the dining room or a curated a la carte menu in the beautiful bar and lounge. Pair this delicious dinner with a cocktail made by guest mixologist, Colleen Hughes. 

This exclusive event is a culinary experience you won’t want to miss. Spaces are limited, secure your tickets now for an unforgettable evening celebrating exceptional food, cocktails, and community.

Event Details

Thursday, November 14th

5PM

$125 + Tax & Gratuity 

Book Now

Thursday's Menu 

Spuntini

WELCOME SNACKS  

Aperitivo  

SHRIMP & GRITS CARPACCIO  

Tarvin Shrimp, Anson Mills Grits, Red Pepper Jelly antipasto  

Antipasti 

GRILLED BABY GEMS  

Caper & Parmesan Aioli, Smoked Whitefish, Storey Farms Egg  

Primo  

TORTELLINI IN BRODO  

Smoked Trotter, Braised Greens, Potlikker  

Pesce  

LINE-CAUGHT SWORDFISH  

Black Pepper Guanciale, Fagioli, Porcini Mushroom Fonduta  

Carne  

MILLBROOK VENISON  

Wild Sumac & Juniper Crust, Honeynut Squash, Prosciutto San Danielle  

Dolce  

CORN NONNA TARTLETTE  

Sour Corn Gelato, Huitlacoche, Blue Corn Financier, Popcorn Caramel  

Meet Chef Sam Hart

Sam Hart (they/them) is an Owner of Irreverently Refined Hospitality Group and Executive Chef and Owner of Counter-, an intimate, full sensory dining experience featuring themed tasting menus. Born and raised in the Queen City, Hart's goal is for Counter- to be an incubator for rising star chefs, providing them a place for empowerment, guidance, and inspiration to open their own concepts in Charlotte and elevate the dining scene in the southern city that raised them. Hart is a 2023 James Beard Awards Finalist for Best Chef: Southeast.

Hart's journey to fine dining was not a traditional one. Upon graduating from Dickinson College in 2011, they entered the business world working in advertising. After five years in corporate America, Hart realized that their passion for cooking in their free time could serve a greater purpose in their life, so in August of 2016, they left their job to pursue a culinary degree. Hart opted to enroll at Central Piedmont Community College in their hometown, rather than a prestigious and exclusive culinary school, which often come with high price tags. While they were in culinary school, Hart worked at some of Charlotte's most lauded establishments, including Heirloom, Myers Park Country Club, Angeline's, and Haymaker.

In October of 2018, Hart moved to Chicago, IL to immerse themselves in the world of fine dining, beginning at three-Michelin-starred Alinea, which received the 2016 James Beard Foundation Award for Outstanding Restaurant and continues to make the list of the World's 50 Best Restaurants. At Alinea, Hart worked as a commis, sharpening their skills on the canape station, working under Executive Chef Simon Davies. In March of 2019, Hart explored Japanese cuisine, working as a sashimi chef at Momotaro alongside Chef Gene Kato.

Looking for a break from the hustle of the restaurant industry and with a desire to give back, Hart took a job as the lead culinary instructor at The Kids' Table, a cooking school in Chicago for kids and families, while also working as a private chef, focusing on high level in-home tasting menus, a gig that ultimately became the research and development phase for Counter-.

Taking their diverse knowledge of the different cuisines, techniques, and tasting menus they experienced in Chicago, Hart made their way back to Charlotte in October of 2019 to take the leap and pursue opening their own concept. Counter-, named to represent the antithesis to traditional fine dining restaurants, began as a monthly pop-up. It quickly grew a fan-base, and Hart opened Counter-'s first brick and mortar location in September of 2020 and relocated to West Charlotte in December of 2022. In March of 2024, Counter- announced the removal of its service charge and additional gratuity, while increasing employee pay above the amount received with tips.

In 2023, Hart created Irreverently Refined Hospitality Group, owned and operated as a collective effort amongst employees with a shared mission to change the industry. The hospitality group will welcome two new concepts in 2024: Maneki, a robatayaki food stall and four-seat omakase experience set to open in The Alley of Uptown Charlotte; and Spaghett, a pasta and craft cocktail house set to open in Charlotte’s historic Fourth Ward neighborhood.

Hart's passion for cultural change is ingrained in every aspect of their work, from employee benefits and fair pay for suppliers (and if suppliers aren't paid enough, they'll take the task inhouse) to giving back to the community through initiatives such as donating to local crisis centers for LGBTQ+ youth.

Meet Feature Mixologist: Colleen Hughes

Colleen Hughes is a multi-award-winning mixologist and Beverage Director for the Tonidandel-Brown restaurant group overseeing 5 different bar concepts including Supperland and Haberdish, with a 6th Leluia Hall due to launch in Winter 2025. A distilled sprits expert she was “Certified BAR Ready” by the Beverage Alcohol Resource Program. Colleen also served for four years as a Director on the National Board of the United States Bartenders Guild and currently serves as the Chair of the National Membership Committee.