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