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.
Menu
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
Details
Dinner Series Founders, Maddie Bilderback & Caroline Boone // Farm Location & Produce courtesy of Goat Island Farm of Point Washington, FL // Live Music by Duck Phat // Chef Group, The Side Hustle of Athens, GA // Vodka courtesy of Distillery 98 // Paper Menus by Palm Press Paper Co.