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

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):

Arugula Salad w/ Red Bartlett Pear, Crisp Lomo, Savory Granola, Beet Vinaigrette
w/ Albemarle, Rose, VA ‘08

Pan Seared Quail w/ Radish-Parsnip-Leek Hash, Truffled Quail Jus, Tangerine Marmalade
w/ Glaetzer, Blaufrankisch, AT ’07

Rabbit and Wild Mushroom Ragout w/ Acorn Squash Puree, Celery & Pine Nut Salad
w/ Renato Ratti, Nebbiolo D’Alba, IT ‘07

Saffron Lemon Bars w/ Pineapple, Pomegranate Seeds, Cider Reduction
w/ Forteto della Luja, Moscato D’Asti, IT ‘08

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:

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

w/Azul, Syrah, CH ’05
-
Roasted Georgia Quail w/ Cucumber Jam, Peychaud’s Bitters Emulsion, Roasted Turnips
w/Merieau, Gamay, FR ’07   &   Terras de Paul, Ribatejo, PT ;06
-

Pan-Seared Ribeye w/ Tamarind and Rosemary Baby Red Potatoes, Cognac Reduction, Candied Horseradish
w/Leal Vineyards, Cabernet Sauvignon, CA ’05
-
Vanilla Bean Panna Cotta w/ Dark Chocolate, Roasted Plouts, Almonds Biscotti, Walnut Oil
w/Chouffe, Coffee Liqueur, BE

PHOTOS: