MENU:

Foie Gras Mousse w/ Vermouth Gelatin, Peach Jam, Pickled Figs, Sea Salt Crackers
w/ Zilliken, Riesling, DE ‘92

Jicama Salad w/ Hen Of the Woods Mushrooms, Watercress, Lemon Verbena, Green Beans, Black Tea Vinaigrette
w/ Villa Sparina, Gavi di Gavi, IT ’08

Chicken & Waffles: Breast w/ Fresh Maple Syrup, Thigh Confit w/ Lemon Marmalade,
Fried Drumettes w/ Tomato Sweet Pepper Chutney
w/ Gruet, Blanc de Noirs, FR ‘NV

4C Bouillabaisse w/ Little Neck Clams, Scorpion Fish, Darien Shrimp,
Okra, Corn, Potatoes, Aioli, Housemade Ciabatta
w/ Chateau de Segries, Tavel Rose, FR ’09

Lemon Tart w/ Tiny Farm Figs, Mascarpone, Buttermilk Ice Cream, Candied Marcona Almonds
w/ Oro Viejo, Monastrell w/ Fig Syrup

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

Duck Confit Ravioli

I can easily say that all of us are very excited about this dinner. It’s the first dinner in our new house as a group, and quite a bit of discussion has gone into this menu.

It’s still fairly warm here in Georgia, but hints of fall are starting to show. With this thought in mind, we wanted to create a menu that would capture the end of summer and start to bring things that we love about fall into play. The menu opens and closes with the one food that is such a fixture this time of year… tomatoes.

• Tomato Consommé
• Pan roasted Ravioli served open with Duck Confit and braised Rhubarb
• Spaghetti Squash Salad tossed with House Vinaigrette, Tarragon, Pine Nuts, Queso Fresco and shaved Shallots
• Smoked, Poached and Seared Maine day boat Scallops stuffed with a Fennel, Endive & Lemon slaw and micro greens
• Pulled Braised Lamb over a Potato & Pear Purée with pickled Radish
• Heirloom Tomato Sorbet with whipped local Chèvre and black pepper Shortbreads

We certainly look forward to this dinner and seeing you there!

PHOTOS: