Gnocchi w/ Braised Goat, Parmesan Brodo, Kale, Curry Spice
w/ Strele, Soave, IT ‘07

Arugula Salad w/ Blue Cheese, Pumpkin Seeds, Sugar Snap Peas,
Roasted Radish, Tomato Vinaigrette
w/ Schoffit, Chasselas, FR ‘03

Sweet Potato Soup w/ Chestnuts, Roasted Poblano Compound Butter
w/ Durigutti, Bonarda, AG ‘08

Quail Two Ways w/ Pickeld Leg, Beet and Sunchoke Stack,
Roasted Breast, Pear Puree, Brown Butter
w/ Riffault, “La Noue” Sancerre Rouge, FR ‘08

Green Tea Ice Cream w/ Sauteed Apples, Pecan Granola, Caramel
w/ Crispin, Honey Crisp Cider

Hey there!

The Athens Craft Beer Festival is coming up in just a month, and I wanted to be sure everyone knows about it!  Our dear friends at Trappeze Pub and Hotel Indigo have teamed up to put this event on.  They’ve secured some awesome beers from many of our favorite breweries, beers we’ve featured in many 4CM dinners.  This festival is a great time to meet some brewmasters, drink outstanding beer, eat good food, hear good music, and have an all-around wonderful time.  I’ll be there as a volunteer, but you guys should all come as guests!  Check out the festival’s website at http://www.athensbeerfestival.com for information about tickets.  Hope to see you there!!

Cheers,

Nancy

Beer Dinner with special guest Eric Johnson

Apertif – Mahleur Brut Reserve, BE ‘08

Matt and Eddie’s Chicken Galantine w/ Pea Puree, Baby Carrot,
Vidalia Onion Jam, Toast
w/ Brassiere DuPont Foret, BE ‘09

Duck Breast w/ Fried Farro and Chick Peas,
Shizo-Pine Nut-Celery Salad, De Ranke Gastrique
w/ De Ranke Cuvee, BE NV

Local Lettuces w/ Roasted Local Beets, Hakurei Turnips,
Gorgonzola Dolce, Sweet Sherry Viniagrette
w/ BFM Abbaye de Saint Bon-Chien, SZ ‘06

Lamb Two Ways w/ Braised Lamb Shoulder, Seared Lamb Chops,
Smoked Pumpernickel Tarator Sauce, Randy’s Homegrown Snap
Beans, Pepper and Mint Jelly
w/ Wild Heaven Quadruppel, GA NV

Espresso Ice Cream w/ Pecan Sandie Dirt, Fennel Brittle
w/ Dogfish Head World Wide Stout, DE ‘09