I think this was the best dinner of the year so far. A truly amazing crowd of folks came to share the night with us! Also, for the first time in a long while, the whole family was together again.  Dear jesus did it show. I can’t even begin to describe how incredible the terrine was.  It truly was an awesome piece of craftsmanship. Matty never fails to impress with his ability to execute an idea.

What can I say about the smoked tomato gazpacho? We’ve done a few iterations of gazpacho in the past, but come on! That was unparalleled! A perfect balance of heat and tomato sweetness with a lingering smokiness tied together by the soothing aspect of the pesto.  The best summer soup ever in my opinion.

In the interest of full disclosure, which is the point of the posts (other than me totally bragging about us), we really liked the crab & corn cake, but it needed something. What that something was, to be honest, was sitting on the stove the entire time. A little side note about us, we occasionally forget some stuff. It’s a testament to how well we work together that we always make it work, no matter the problem. So, yeah, totally forgot the brown butter. Still was a really good dish. These little things, which most people probably don’t notice or maybe they do, are what makes us charming. Just a family of friends cooking dinner in a small shotgun house for some good people in our neighborhood.

I’ve probably had buttered cabbage at some point, but it was unmemorable. This is what makes Patrick a wizard in my book. Taking something that would normally be a footnote and really showing how it can be this really flavorful backbone to an amazing dish. It has always been his strength. His ideas and flavor combinations are one of the chief driving forces behind the group. He has made the cherry and toms for me before, but all of this together, well Holy Shit! Talk about a completely decadent seeming dish that finishes very light and satisfying but never becomes the gut-bomb it could have been.

Dessert was really special for me this time. Not for anything really unique or challenging, but because it was my first dessert since I have been back. My desserts have always been a little playful, and this was no exception, but it meant more than just that.  I had to leave the guys and Athens for a bit this year and there was a good chance I was not going to come back. A few things career-wise were pulling me in some different directions, but, thankfully I had this and I realized it was too important to leave. Without getting to serious, this is the greatest thing I have ever been a part of and I have found a family in the Four Coursemen. Thanks for supporting us for this long and here’s to 4 more years!

I can’t leave without saying how integral she is and how awesome it was to have Nancy back. Our food would only be good without her. She makes us legit. Nancy it was amazing that you were here! We, and I’m sure everyone else, miss you and Michael!

Sorry for the long-winded post. I’m a little loquacious when I’m excited. Thanks again everyone. We’re going to keep doin’ dinners, you guys keep comin’!

-e

MENU:

Local Chicken and Chanterelle Terrine w/ Smoked Duck Breast, Arugula, Pickled Green Beans, Blueberry Mostarda
w/ Falernia, Pedro Ximenez, CH ‘08

Smoked Heirloom Tomato Gazpacho w/ Randy’s Basil Pesto
w/ Dagueneau, Pouilly Fume, FR ’06

Peekytoe Crab w/ Local Corn Cakes, Grilled Peaches, Pea Shoots, Brown Butter
w/ Sauvion, Rose d’ Anjou, FR ‘08

Lamb T-Bone w/ Buttered Cabbage, Roasted Cherry Tomato, Raspberry, Truffle Salt
w/ Hawkes, Merlot, CA ’03

“Milk & Cookies” Three Ways
w/ Southern Tier Brewing Co., “Mokah”, NY, NV

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

w/ Wimmer Czerny, Gruner Veltliner, AT ‘05

Ashley Farms Chicken Livers w/ Seared Radicchio, Fried Sage, Golden Raisins, PX Sherry Jus

w/ Fort Ross, “Symposium” Pinot Noir, CA ‘06

Slow-Cooked Steelhead Trout w/ Black Rice, Morel Mushrooms, Pecan Viniagrette, Woodland Gardens Micro Greens

w/ Elisabetha Geppetti, Sangiovese-Alicante, IT ’05

Berkshire Pork Chops w/ Rutabega Mash, Sour Green Apples, Molasses Syrup, Parsley Sauce

w/ Kilikanoon, “Parable” Shiraz, AU ‘05

Spiced Chocolate Tart w/ Dark Chocolate Glaze, Tomato Jam, Candied Tomato Peel

w/ Domaine Du Trapadis, Vin Doux Naturel Rasteau, FR ’03

Thanks to all who sat with us this dinner! I hope the cameras weren’t too in your face. I also hope that pork chop made up for it!!

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

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