A Fall Dinner at Goat Island Farm

Starting a field-to-table dinner series has always been a lingering day dream of mine. Meals shared in nature, meals that are prepared al fresco, meals that are eaten under the stars and most of all, meals that bring the community together.

Photography by: Taylor Lowrimore

Chef Group: The Side Hustle of Athens, GA.

Arrival Cocktail | Sensory Portrait - Distillery 98 Vodka, cocchi americano, rooibos tea, tart cherry, lemon, ginger honey

Course One | Caviar Créme fråiche, goat cheese, potato | Wine Pairing: Oiharte Euskal Sagardoa Natural Cider

Course Two | Red Rice with Shrimp poached shrimp, peppers. Kale, okra | Wine Pairing: Aizpurua Txakoli 2019

Course Three | Local Lettuce Salad Smoked oyster vinaigrette, goat cheese

Course Four | Short Rib braised short rib, roasted chili salsa, herbs, blue corn tortilla, pickle | Wine Pairing: Uva de Vida Biografico Tempranillo/Graciano 2018

Course Five | Pepper Crusted Pumpkin blue crab, bernaise sauce, capers, herbs | Wine Pairing: L’Ecluse Cote de Brouilly Vielles Vignes 2017

Course Six | Condor Chocolates Earl Grey Caramel Truffle | Wine Pairing: Convidado de Baco Solera Brandy