Sunday, November 2nd, 2014
Smoked Sazarac with Dark Hours Distillery
Western Hills Farm Deviled Eggs
Jalapeno, Cheddar, Country Ham
Pimento Cheese, Duke's Mayonnaise on Black Pepper Biscuit
Low Country Baked Grits from Anson Mills
Domaine St. Vincent Brut Sparkling - New Mexico
Barbecued Carolina Wild Shrimp over Apple & Celery Slaw,
Benton's Bacon, Blue Crab Emulsion
Bodega de Edgar Albarino - Paso Robles, CA
Bourbon Honey Glazed Pork Belly, Creamed Corn, Crispy Tasso
Forth Rose (dry rose of Pinot Noir/Syrah) Sonoma County, CA
Fried Oyster on Creamy Hominy Succotash with Burgers' Country Ham,
Crawfish, Green Tomato Sauce, Texas Pete Aioli
Salmon Run Petit Noir (Gamay/Merlot blend) - Fingerlakes, New York
Cheerwine Brined Fried Chicken, Collards, Country Ham
Qupe Maxtap Cuvee (Syrah/Grenache/Tempranillo/Mourvedre) - Central Coast, CA
Lemon, Coconut Tart with Brown Sugar Cream
Quady Electra Orange Muscat - California
Executive Chef Matt Arnold from The Webster House
Wine Pairings by Ryan Sciara, owner of Underdog Wine Co.
Coffee service provided by:
