Chef Shaun Doty and Crystal Organics
January 21, 2010
Root Vegetables
The dinner took place in yet another unusual venue. Previously an electric motor repair shop, Studio Chambers converted its space into a photo studio with period home facades. Guest enjoyed a 4 course dinner of locally grown vegetables from Crystal Organics and Chef Shaun Doty of Shauns Restaurant did not disappoint us with his incredible use of Nicolas’s root vegetables! Shaun invited The BookHouse Pub chef, Julie LeRoy, who presented an amuse of vegetables and farm head cheese in adorable Ball jars. Guest watched the clip of FOOD INC — another powerful movie on why we need to consciously be aware of our food choices. Menu below. See article in AJC and read more details of the event at Amelia Pane Schaffner’s food blog at http://www.ztastylife.com/2010/01/secret-supper-club.html
Aperitif
Vermont Country Store -bourbon and maple syrup
Amuse
Featuring Pork slider from Riverview Farm head cheese, tempura shitake and pickled Crystal Organic Farm beets
Suggested wine pairing: Creta Roble 2006
Act Two
Featuring Crystal Organic Farm turnip soup and Allen Benton’s bacon bread
Suggested wine pairing: Andezon “Signargues” Cotes-du-Rhone Villages 2007
Act Three
Featuring Fudge Farms pork roulade, organic Anson Mill speckled grits, local escarole and pickled garlic
Suggested wine pairing: Bookwalter Subplot #23
Act Four
Featuring fried sweet potato pie, chestnut honey, cinnamon, bourbon ice cream
Suggested wine pairing: Toro Albala Cream PX
Photos provided by Kitty Ray Swain
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