MENU:

Local Pork Liver & Kidney Terrine w/ Watercress, Pickled Watermelon Radish, Mustard Viniagrette
w/ Spann Vineyards, Charodonnay-Viognier, CA ‘06

Celery Root Soup w/ Darien Shrimp, Bacon, Thyme Oil
w/ Timpune, Grillo, IT ’08

Pumpkin Swordfish w/ Roasted Turnips, Pearl Onions, Baby Carrots, Golden Beet Sauce, Radish Jam
w/ Michel Gendrier, Cheverny, FR ‘07

Braised Pork Shoulder w/ Arugula, Red Wine Soaked Walnuts,
Rosemary Granola, Fresh Asian Pear
w/ Divus, Monastrell, SP ’08

Graham Cracker Napolean w/ Roasted Marshmallow Ice Cream, Fig Jam
w/ Cornet & Cie, Banyuls, FR ‘05

PHOTOS (courtesy of Chrissy. Criddyreed@gmail.com):

It has always amazed me how one seemingly innocuous idea can lead to creating something greater than the sum of its respective parts. This is true for many things that happen in life, and honestly it’s very true for us as a group. We began as a good idea among friends looking for an excuse to educate ourselves as cooks and people, as a way to meet new friends and, well, drink some nice booze. While all of that is still the goal and the intent, we have become something greater. We’ve grown as individuals and as a collaborative whole. We’ve been enriched by everyone who has shared a meal with us at the house. This one small idea among friends has now become a community.

The point of the above, pardoning the fact that I’m long-winded, is that one idea lead to quite possibly the most cohesive and firing on all cylinders dinner we have ever done. It was not that every dish was the best dish we’ve ever made, more of that everything was balanced and flowed so well together. We owe that to bolognese. More so, to the pork wizardry that Matty produces. The idea for bolognese ending up leading us down a road that we, for no specific reason, have never taken much. We’ve had dinners that were inspired by regional or national cuisine, but in all of our explorations, we’ve never gone Italian. The occasional course here and there to be sure, but never all out. The flavors, technique and ingredients (for the most part) were very rustic Italian. Honestly though, that had little bearing, except for putting us in a headspace, on why the dinner worked so well. Sitting here now, I can’t honestly think of what made it so amazing specifically. I think, without any ego or over confidence, that it was simply doing what we love doing. It’s using the sum of all parts, all of our individual skills and passions, and then bringing that together. It is a testament to the ingredients we use, the producers we know (many of which are right here around us) and knowing each other so well and just simply doing what we do. Most importantly, it is having an audience that is willing to join in this experience with us and therefore inspire us to continue. Thanks to everyone who has ever come to dinner, read the blog, stopped by the site, stopped us on the street to talk, liked us on facebook, supported the businesses where we work, loves food and cares about the craft, the list goes on. Thanks for inspiring us! Here’s to many more dinners and meeting many new friends.

edward

MENU:

Pork Liver Mousse w/ Grappa Soaked Peaches, Cerignola Olives,
Fresh Oregano, Baguette
w/ Adami, Prosecco, IT NV

Local Arugula Salad w/ Roasted Green Grapes, Fresh Lima Beans, Parmesean, Pine Nut Viniagrette
w/ Terredora Dipaolo, Falanghina, IT ‘08

Alaskan Cod w/ Eggplant Capponata, Braised Celery, Tomatoes, Crisped Bacon Lardons
w/ Damilano, Barbera D’Asti, IT’08

Local Pork Bolognese w/ Guanciale, Handmade Pappardelle,
Garlic Blossoms
w/ Felsina, Chianto Classico, IT’07

Chocolate Stout Chocolate Cake w/ Toasted Fennel Glaze, Hazelnuts, Hazelnut Syrup
w/ Faretti, Biscotti Liqueur, IT NV

PHOTOS (courtesy of Chrissy. Criddyreed@gmail.com):

Local chanterelles from our friend Amy, haricot verts from Rando’s garden, amazing squash blossoms from the mercado and a case of Casal Garcia. Sounds like all the things you need for a good Saturday. We were glad to have Randy back from his “vision quest” but we were still a man down. Thankfully, our talented dishwasher/upper-middle management trainee Noah, photographer extraordinaire Chrissy, and hospitality supervisor/upper-upper management trainee Erin were there to help out. This dinner was awesome as we returned to being a little bit playful with the menu, but the transition from our original idea to plate ended up being both refined and elegant. The only downside to never tasting a whole dish before we serve it is that I have to share one plate with all the rest of the guys. Carrot ginger emulsion rules my world! Thanks again for a wonderful evening. You guys make us great. Thanks for all the interest and the support.

MENU:

White Bread Soup w/ BLT Toppings “Hold the Mayo!”
w/ Gessami, “Gramona”, ES ‘08

Local Chanterelle Mushrooms w/ Grilled Zucchini Bread, Greens
w/ Walnut Block, Savignon Blanc, NZ ’08

Pan Seared Wahoo w/ Local Green Beans, Squash Blossoms, Carrot-Ginger Emulsion
w/ Damien Lareau, Savennieres, FR ‘06

Painted Hills Top Round Roast, w/ Chipotle Coffee Rub, Grilled Cactus, Avocado, Chimichurri
w/ Luigi Bosca, Malbec Reserva, AR, 07

Key Lime Pie w/ Fresh Raspberries, Prickly Pear Syrup
w/ Gruet, Demi Sec, NM, NV

PHOTOS (courtesy of Chrissy. Criddyreed@gmail.com):

w/ Simi, Charnonnay, CA ‘07

Laughing Bird Shrimp w/ Celery Root, Chili Powder, Chives, Black Beans, Shrimp Sauce Americaine

w/ Scarbolo, “Ramato XL”, IT ‘07

Butternut Squash Carbonara w/ Gruyere, Rosemary, Lamb Bacon, Peashoots

w/ Fattorie Greco, Gaglioppo Rosso, IT ’06

Chicken Fried Pork Shoulder w/ a Ragout of Golden Potatoes, Rainbow Chard,

Grain Mustard, Tamarind Jus, Pickled Chard Stems

w/ Vina Robles, “Red4”, CA ’07

Banana Whipped Cream Filled Tuiles w/ Fresh Kiwi Syrup, Spiced Peanuts

w/ Briada, Moscato d’ Asti, IT ‘08

This dinner was a benefit for a great Athens, GA non-profit call Boyboutant, they help raise money for Aids Athens. Please check out both of these groups and see if you can help in any way, especially if you have a great drag routine!

w/ Darioush, Viognier, CA ‘08

Full Moon Farm Chicken Galantine w/ Carmelized Fennel, Watercress, House-Cured Lamb Bacon, Preserved Lemon, Honey Gastrique

w/ Albrecht, Pinot Gris, FR ’07

Rabbit Thigh Confit w/ Parsnip Puree, Red Cabbage Slaw, King Trumpet Mushroom Duxelle, Toasted Pine Nuts

w/ Domaine du Joncier, Lirac Rouge, FR ‘05

Seared Baby Lamb Chops w/ Arugula, Dijon Breadcrumbs, Chevre, Black Truffle, Cocoa Powder

w/ Tenuta di Biserno, “Cornato”, IT ’05

Napoleon w/ Apple Cider Gelee, Calvados Syrup, Citrus Sponge Cake, Sea Salt Caramels, Dark Chocolate

w/ Bottex, Sparkling Gamay, FR NV

Slow-Cooked Salmon w/ Apple & Grana Padano Ravi0li, Thyme, Saffron Buerre Blanc, Celery Leaves
w/ Peter Dipoli, “Voglar” Sauvignon Blanc, IT ‘03

Butternut Squash Soup w/ Bacon Lardons, Vanilla Brown Butter, Brazil Nuts
w/ Pessagno, Pesoni Vineyard Pinot Noir, CA ’03

Roasted Tri Tip Beef w/ Red Wine Poached Egg, Arugula
w/ Ridge, Paso Robles Zinfandel, CA ‘05

Orange & Lavender Steamed Pudding w/ Honey Creme Anglaise
w/ Launois Pere et Fils, Blanc de Blanc, FR NV

Cauliflower Soup w/ Chorizo, Cocoa & Scallions
w/ Jean Luc Joillot, Bourgogne, FR ‘07

Beef Heart Tartare w/ Pickled Golden Beets & Toast
w/ Pennautier, Cabardes, FR ’06

Plantation Quail w/ House Cured Bacon Stuffing, Parsley Root, Sweet Potato Chips& Parsley Sauce
w/ Anura, Pinotage, SR ‘05

Star Anise Custard w/ Brûléed Bananas, Brown Butter Cookies & Dark Rum Sauce
w/ Fonseca, Tawny Port, 10 year, PT

MENU:

Pate de Campagne w/ Ostrich, Pork, Foie Gras Inlay, Prune Jam, Pickled Radish

w/ Rene Mure, Riesling, FR ’06
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Escargot w/ Walnut, Cognac, Country Ham
w/ Billard, Bourgogne, FR ’06
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Seared Frog Legs Provencal w/ Wilted Radicchio
w/ Dom de Regusse, Merlot, FR ’07
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Traditional Coq au Vin w/ Hen of the Woods Mushrooms, Nueske Bacon, Spaëtzli
w/ Ch Saint Martin de la Garrigue, Coteaux du Languedoc, FR ’04
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Profiteroles w/ Vanilla Bean Clabber Cream, Bittersweet Chocolate Sauce
w/ Daniel Bouju, Pineau des Charentes, FR, NV

PHOTOS:

MENU:

La Vignarola w/ Artichokes, Fava Beans, English Peas, Bacon, and Local Bright Lights Chard
w/Antinori, Orvieno, IT ’06
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Braised Rabbit w/ Apricot Mustard, Candied Green Olives, Buttermilk Cornbread

w/Azul, Syrah, CH ’05
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Roasted Georgia Quail w/ Cucumber Jam, Peychaud’s Bitters Emulsion, Roasted Turnips
w/Merieau, Gamay, FR ’07   &   Terras de Paul, Ribatejo, PT ;06
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Pan-Seared Ribeye w/ Tamarind and Rosemary Baby Red Potatoes, Cognac Reduction, Candied Horseradish
w/Leal Vineyards, Cabernet Sauvignon, CA ’05
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Vanilla Bean Panna Cotta w/ Dark Chocolate, Roasted Plouts, Almonds Biscotti, Walnut Oil
w/Chouffe, Coffee Liqueur, BE

PHOTOS:

Castello di Porcia, Tocai Italico, IT ’04

Stuffed Ravioli w/ Huitlacoche, Chevre, Corn Broth, Chili Flake, & Pea Shoots

Dante Rivetti, Chardonnay, IT ’00

“Surf and Turf” Little Feet Clams, Chorizo, Pernod, Chive, w/ Basil Escargot, Speck, Sauterens, Tarragon

Domaine Les Aphillanthes, Cotes Du Rhone Rose, FR ’07

Boneless Pork Chops w/ Rutabega Mash, Bangers, Arugula, & Root Beer Sauce

Prima, Tinto de Toro, SP ’06

Lemon Cereal w/ Candied Blueberries, Citrus Ice Cream Marshmallows, Lavender Cream

Zilliken, Riesling, DE ’06

Thanks to all for joining us, we had a wonderful time !!!!!