Chef Dan Barash, Gum Creek Farms & Star Provisions

June 28, 2009
“Artisanal Pork”

For Food’s Sake gathering took place in a beautiful home on the historic Habersham Road of Buckhead.  180 Degree Kitchen and the talented Chef Dan Barash served dinner in several private dining rooms to 34 guest who savored artisanal pork loin.  Tommy Searcy of Gum Creek Farms discussed how he breeds & raises his pigs for maximum flavor.  The chef finished the evening with a delightful & unique dish of Chevre & Clemson Blue Ice Cream paired with local cheese provided by Star Provision’s Cheesemonger Tim Gaddis.

First course
Grilled chilled Phillips Farms portabella napoleon, herbed feta & port natural aged balsamic drizzle
Suggested wine pairing: Wild Rock Pinot Noir Central, Otago New Zealand or Vincent Girardin Bourgogne
Second course
P.E.I. mussels charred tomato vegetable broth caramelized shallots, roasted corn & Phillips Farm shiitake mushrooms, truffled crustini
Suggested wine pairing: Ken Forrester Petit Chenin, South Africa or Salvard Unique Sauvignon Blanc, Loire. Baby Sancerre
Third Course
Chipotle rubbed Gum Creek Farms pork loin tri-colored asparagus confit, currant demi glace, port reduction
Suggested wine pairing: Viticcio Chianti or  Four Vines Old Vine Zinfandel, Paso Robles
Sweet Grass Chevre & Clemson Blue Ice Cream, Awe-Brie & Red Hill Cheddar – Pizzelle cookie Cherry Cranberry Jam
Suggested wine pairing:Jorge Ordonez “Victoria” Sweet white dessert wine, Malaga, Spain

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