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):

So it seems like chilled soups have become somewhat of a running idea with us the last few dinners, but it’s HOT. Like damn hot. I’ve lived in the south all my life and yet every summer it’s still hits me like a yankee. But it’s why we love the south, it’s what pools, lakes, swimmin’ holes and the like are for.  So yeah, chilled Vidalia onion soup. A dish that totally captures all the above sentiments using one of the jewels in the crown of the south. Our onion. The best one in my opinon.  And to top that we have our house-cured lardo.  For anyone who doesn’t salivate at the idea of cured, pan-fried crispy pork fat, I feel sorry for you. Totally missin’ out.  Again Matty is a wizard with his charcuterie skills. And everything in that dish was as local as you can get. Pork from moonshine meats, basil from Rando and toms & onions from the empire state of the south. (not the soon to be opened restaurant, but a shameless plug for them anyway.)

I could go on about the rest of the courses, but I have a better story to share. The meal was amazing, we had a great crowd of new and old friends, the party lasted late into the evening, all in all everything we love about doing this.  One of the best perks of doing this, though, is the times after everyone is gone that we get to tear into some of the food we made. See, the thing is, we eat very little on dinner days. One thing that any line cook, chef, etc will tell you is that nothing kills your appetite like cooking all day. It’s why you always see service industry people eat late at night.  So except for the occasional taco or some rad bar-b-que (HOLLIS!) we basically are on a “liquid diet” most of the day. So after the evening has died down, and the booze-fueled hunger has set in, food is the chief priority.  We’re not talking the “fancy” food we served, but the most greasy, awesome bad for you but amazing interpretation of it. After everyone had left, even most of the coursemen, Matt, Patrick, Noah, myself and our friend/fellow cook Jake had the great idea to destroy the rest of the quail. Patrick made the best fridge-raiding version of buffalo sauce ever and we set up the fryer. Here I have to add that we were all on the other side of sober at this point, so kids, don’t try this at home.  We sat on out front porch, large handle of Jack Daniels in hand, and demolished a ton of breaded and fried quail breasts. It was messy, spicy and one of the best things I have ever eaten. Not to keep dwelling on the same point, but that moment totally captured what I love about the summer, the south, and my town. Nothing beats sittin’ on the front porch with your bros, getting a little drunk and eating basically the best hot wings ever created.  So, as a future tip, stick around after dinner. You never know what might happen….

-e.

MENU:

Chilled Vidalia Onion Soup w/ Roasted Tomato, Crisp Lardo, Basil Oil
w/ Hugel Et Fils, Pinot Gris, FR ‘06

Watercress Salad w/ Housemade Ricotta, Local Green Beans, Proscuitto, Tomato, Lemon Chive Viniagrette
w/ Les Hexagonales, Savignon Blanc, FR ‘08

Sablefish w/ Roasted Patty Pan Squash, Eggplant Puree, Curried Carrot Cream, Shallot Rings
w/ Morgan, Unoaked Chardonnay, CA ‘08

Quail Two Ways – Chicken Fried Breast & Leg Confit w/ Sweet Corn, Arugula, Fresh Plum, Plum Souse
w/ Decoy, Pinot Noir, CA ’08

Spiced Banana Chocolate Ice Cream Bar w/ Coffee Dust, Oatmeal Cookie Fingers, Fruit Coulis
w/ Hudson, NY Corn Whiskey, USA, NV

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):

This dinner was a comedy of errors. Most of the proteins we ordered were mistakenly sent back. Our fish order never showed up. Half of the group was either working or out of town. All in all not too uncommon, but it led to a crazy day.  I think our most memorable dinners come out of moments like these. It forces us to really think on our feet, brainstorm and adapt and ultimately that is when we are at our best.  It came through in the food with some or our regulars saying that is was the best dinner they have enjoyed with us yet and newcomers singing the praises of everything that was served!

Don’t let the cool exterior you saw that night fool you.  It was intense in the kitchen, but anyone who works in a kitchen knows that you need to adapt on the fly because those kinds of things happen all of the time.  It is how you adjust and recover that makes the difference!

Thanks to everyone who came, it was an amazing night. Smoked white chocolate for the win!

MENU:

Scallop and Lobster Ceviche w/ Fried Tortilla, Marinated Cabbage, Red Pepper Sauce
w/ La Cana, Alberino, ES ‘08

Local Summer Squash Soup w/ Carrot Yogurt, Crumbled Pistachio
w/ J.Hofstätter, Pinot Bianco, IT ’07

Sunburst Trout w/ Fennel-Leek Hash, Olive Breadcrumbs, Balsamic Tomatoes, Beurre Blanc
w/ Dirler, Pinot Noir, FR ‘05

Chorizo Stuffed Roasted Quail, w/ Succotash, Chicken Sage Gravy
w/ Reinaert, Flemish Wild Ale, BE NV

Cayanne and Sea Salt Dark Chocolate Bars w/ Smoked White Chocolate, Cherries, Candied Bacon
w/ Tobin James, “Liquid Love”, Late Harvest Zinfandel, CA ’07

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

w/ Schiopetto, “Blanc Des Rosis”, IT ‘06

White Bean Soup w/ Apricot, Crisped Proscuitto, Chili Flake, Rosemary Oil

w/ Molnar Family, Chardonnay, CA ‘07

Braised Tripe w/ Glazed Chipolini, Fingerling Potato, Fava Bean, Dijon

w/ Niner, Sangiovese, CA ’06

Wild Striped Bass w/ Marinated Little Neck Clams, Red Pepper Puree, Briased Celery, Tomato, Capers

w/ Rosa del Golfo, “Scaliere” Negroamaro, IT ’07

Chocolate Espresso Gateaux w/ Fennel Creme Anglaise, Port-Poached Pear and Fennel

w/ Graham’s, “Six Grapes” Porto, PT NV

French Lentil Soup w/ Baby Vidalia Cream, Slow Roasted Tomato, Candied Lemon
w/ Belle Glos, “Meiomi” Pinot Noir, CA ‘07

Smoky Pork Belly w/ Black-Eyed Pea Puree, Sweet Potato, Garam Masala, Parsley Leaves
w/ Ben Marco, Malbec, AR ’08

Braised Veal Shanks w/ Rapini, Cashew, Golden Raisin, Sauteed Cucumber, Kaffir Lime
w/ Compolieti, Ripasso, IT ‘07

Orange Spice Pound Cake w/ Roasted Shallot Buttercream, Carrot Frozen Custard
w/ House Highball Cocktail

White Bean Soup w/ Mussels, Chorizo, Kale, Tapenade Crostini
w/ Coenobium, Lazio Bianco, IT ‘06

Venison Au Poivre w/ Creamed Chantrelles, Carmelized Pear and Onion, Parsley Leaves
w/ Gallet, Cote Rotie, FR ’05

Duck Leg Confit w/ Rosemary Compressed Carrots, Orange and Pecan Salad, Rooibos Tea Sauce
w/ Aux Trois Freres, Cotes de Castillon, FR ‘05

Chocolate “Tres Leches” w/ Caramel Cream, Sour Cherries, Sweet Cherry Sauce
w/ Leopold Brothers, Michigan Tart Cherry Liqueur, NV