July 8th, 2012 - Our First Menu

Thank you everyone for your enthusiastic and encouraging responses thus far! I am very excited about our first evening. Since this is Buttermilk Road's inaugural meal, I am sure there will be some kinks to work out here and there with the "system", as far as the payment to reserve your seat is concerned. Please don't hesitate to contact me if you have any questions regarding this. I am unskilled in the ways of computer-dome and, quite frankly, it's a miracle that I've accomplished making the little paypal button appear on the bottom of this post.

This menu has been inspired by some of my favorite people - each course has something that I've learned from one of my chefs, one of my friends or one of my family members. As I begin this endeavor, it is important to me to pay homage to what I've learned and whom I've learned it from. Being an inspired cook, or an inspired ANYTHING, brings everyone around to their own strengths and style. I have a very strong sense of who I am in the kitchen and I give full credit to the fact that I have worked with some of the best - be it James Beard nominated chefs or my great-aunt in Virginia.

(Each course will be paired with a glass of wine, still TBD once I have a chance to sit down with Robin Ridell - she's the expert. The wine selections will be posted on this website on an updated menu as well as sent directly to anyone that has already reserved a seat. Coffee and an Aperitif will be served with the dessert. There is a suggested $60 donation per person to reserve your seat and is payable on the Paypal link found below. Reservation donations are, unfortunately, non-refundable but you are welcome to gift them or resell to an interested party if you find you are unable to attend. Directions to the venue will be sent to guests prior to the event.)

Sunday, July 8th Menu

Appetizers and a Cocktail:

Mason Jar Mint Juleps, Sumac Spiced Kettle Corn, Farm Fresh Deviled Eggs with Chow-Chow and Benton's Bacon, Spicy Boiled Peanuts, Pickled Gulf Shrimp

First Course:

Spinach Salad with Kenny's Farm Blue Cheese, Roasted Leek and Warm Benton's Bacon Vinaigrette

Second Course:

Grilled Clanton, Alabama Peach and Homemade Ricotta Pizzette with Wild Rocket

Third Course:

Braised Avalon Acres Chicken and Summer Vegetable Pot Pie over Carolina Gold Buttered Rice

to be served with a selection of Yeast Rolls, Cast Iron Buttermilk Biscuits and homemade preserves

Fourth Course:

Cantaloupe Sorbet with Watermelon Granita garnished with Maldon Sea Salt

Family Style Cookie Plates to Share

Drew's Brews Coffee and Aperitif (TBD)

I look forward to seeing you all there! 

Reserve your seat here:

This Supper is booked! Please check back soon for our August menu and location details!