This was a very special dinner for us and for Athens. We were very pleased to have the wonderful chickens of Early Rising Collective as the stars of our meal. We used as much of the birds as possible and we used them in four of our courses. Thanks to Ben and Daniel for raising such happy chickens. If you’d like more information about EarlyRising email Daniel at darbyfarmsmonroe@gmail.com .
Four Coursemen and Early Rising Poultry’s Chicken Dinner
Chicken Confit Ravioli w/ Consomme, Local Cherry Tomatoes, and Scallions
w/ Pra, Soave Classico, IT ’07
Field Green Salad w/ Honey Viniagrette, Basil, Pecans, Figs, Braised Gizzards and Chicken Cracklins
w/ Dom Houchart Rose, FR ’08
Roasted Chicken Breast w/ Local Beans, Neck and Foot Jus, Yukon Gold Potatoes, and Squash Blossom Butter
w/ La Torrazza, Erbaluce di Caluso, IT ’07
Pate de Campagne w/ Sauteed Hearts, House Mustard, Caramelized Onions, and Bread and Butter Pickles
w/ Dom Laurent Chatenay, Montlouis Moelleux, FR ’03
North Georgia Blueberry and Frangipane Tart w/ Pecan Crust and Peeler’s Dairy’s Raw Cows milk Anglaise
w/ Bay Leaf Cello and Llanllyr Sparkling Water
Tags: Chicken Confit, Local, pâté, Squash Blossom