July 8th Menu: Revised with Wine Pairings!

Thank you to everyone who has reserved their seats already! We are about half booked and filling up rather quickly! So far, it's shaping up to look like it's going to be quite a lovely evening and with each reservation, I am reminded by how many truly wonderful folks live in this town.

I have met with Robin Ridell and she has paired some incredibly lovely wines with the menu. If you don't know Robin, I really can't convey to you how brilliant and generous she is with her wine expertise. I feel incredibly lucky that I have someone like her on my team. We will certainly all benefit from this generosity during our night together. Thanks, Robin!

Just to answer a few questions: Once you reserve your seat(s), you will be notified via my personal email account that your seat is confirmed, and along with that, you will receive an address to the venue and other specifics regarding our evening. Appetizers and cocktails will be ready for you between 6pm and 7pm and dinner seating will be at 7pm, give or take a few minutes.  Lastly, I apologize for how annoying it is to have to reserve each seat separately. Since, technically, this is a donation and not a sale (enter lots of boring legalities here), there is no other way to currently set up the system. Thanks for your patience as I build this - learning as I go in many ways.  As always, please don't hesitate to email me directly with questions.

I look forward to seeing you for Supper!

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 Fennel and Leek with Warm Benton’s Bacon Vinaigrette                    

Tasca d'Almerita, Regaleali Bianco (Sicily, Italy)

Second Course:

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

Argiolas, S'Elegas (Sardinia, Italy)

Third Course:

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

Falesco, Rosato (Umbria, Italy)

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

Fourth Course: 

Cantaloup Sorbet with Watermelon Granita garnished with Maldon  Sea Salt

Maculan, Dindarello (Veneto, Italy)

Family Style Cookie Plates to Share

Drew's Brew Coffee

I look forward to seeing you all there! 

This Supper is booked! Please check back soon for our August Menu!