The FourCoursemen » pâté http://www.thefourcoursemen.com Now that's good schnapps! Mon, 30 Jan 2012 17:01:49 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Dinner Saturday, September 19, 2009 http://www.thefourcoursemen.com/dinners/dinner-saturday-september-19-2009/ http://www.thefourcoursemen.com/dinners/dinner-saturday-september-19-2009/#comments Fri, 25 Sep 2009 00:38:29 +0000 admin http://www.thefourcoursemen.com/?p=322 dsc_0642

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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

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]]> http://www.thefourcoursemen.com/dinners/dinner-saturday-september-19-2009/feed/ 0 Dinner Saturday August 1, 2009 http://www.thefourcoursemen.com/dinners/dinner-saturday-august-1-2009/ http://www.thefourcoursemen.com/dinners/dinner-saturday-august-1-2009/#comments Tue, 04 Aug 2009 00:39:39 +0000 admin http://www.thefourcoursemen.com/?p=300 This was a very special dinner for us and for Athens. We were very pleased to have the wonderful chickens of Early Rising Collective as the stars of our meal. We used as much of the birds as possible and we used them in four of our courses. Thanks to Ben and Daniel for raising such happy chickens. If you’d like more information about EarlyRising email Daniel at darbyfarmsmonroe@gmail.com .

Four Coursemen and Early Rising Poultry’s Chicken Dinner

Chicken Confit Ravioli w/ Consomme, Local Cherry Tomatoes, and Scallions
w/ Pra, Soave Classico, IT ’07

Field Green Salad w/ Honey Viniagrette, Basil, Pecans, Figs, Braised Gizzards and Chicken Cracklins
w/ Dom Houchart Rose, FR ’08

Roasted Chicken Breast w/ Local Beans, Neck and Foot Jus, Yukon Gold Potatoes, and Squash Blossom Butter
w/ La Torrazza, Erbaluce di Caluso, IT ’07

Pate de Campagne w/ Sauteed Hearts, House Mustard, Caramelized Onions, and Bread and Butter Pickles
w/ Dom Laurent Chatenay, Montlouis Moelleux, FR ’03

North Georgia Blueberry and Frangipane Tart w/ Pecan Crust and Peeler’s Dairy’s Raw Cows milk Anglaise
w/ Bay Leaf Cello and Llanllyr Sparkling Water

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