Raleigh, NC, October 19, 2013 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality, has announced that The Daily Planet Café will host a Halloween-inspired dinner on zombies, vampires and witches. The dinner will be held on Wednesday, Oct. 30 from 6 p.m. to 9 p.m. An interactive dinner, the evening will offer Halloween enthusiasts insight into how over time the history of certain foods have changed the way we have come to view the urban legends surrounding zombies, vampires and witches. Guests, who are encouraged to come in costume, will hear stories of long-lived myths while enjoying monster-themed cuisine and cocktails. Dinner will be $50 per person, excluding tax and gratuity. For tickets, pay online at http://www.rockytophospitality.com/about/gift-cards.php. Seating is limited.
The festivities will begin with a first course consisting of a red corn bisque soup garnished with bull’s blood. This will be followed by a second course of duck oyster Rockefeller with rye and spinach topping with pumpkin hollandaise sauce. The third course will showcase Heritage Farms osso buco whipped sweet potatoes, red onion and cucumber relish with smoked paprika. The dessert will embrace the fall season with a pumpkin crunch torte.
“The Daily Planet Café is excited to host a zombie, vampire and witch dinner which will allow our guests to uncover the urban legends and myths that surround them, while enjoying four unique and delicious courses,” said Ogan. “Halloween is always a fun fall holiday, and this year we look forward to putting our own unique educational and tasty twist on the season.”
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About Rocky Top Hospitality
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. The Rocky Top Hospitality name includes a variety of unique restaurant concepts under its umbrella, such as Dean’s Seafood Grill & Bar, The Daily Planet Café, Twisted Fork and Rocky Top Catering, a thriving events facility and catering business. Dedicated to supporting the North Carolina economy, all Rocky Top Hospitality restaurant menus items are made with local beef, seafood, poultry, pork, dairy and organic produce, whenever possible. Dishes are made fresh daily, in house by the chefs and never come out of a box, and all beef and pork used are free of growth hormones, additives, antibiotics or chemicals. Named one of the Triangle’s Top Corporate Philanthropist by the Triangle Business Journal, Dean Ogan, owner of Rocky Top Hospitality, and his employees are actively involved in giving back to the community and supporting its local efforts. Ogan was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). For more information on Rocky Top Hospitality, visit http://www.rockytophospitality.com/.