Botanical Gardens – SOCIETY EXCLUSIVE

September 22, 2010
Chef Betsy Pitts & Farmer Colleen Dudley
Botanical Edible Gardens
Chickpea hummus with roasted red peppers, basil oil and grilled pita bread
Montasolo Pinot Grigio
First course
Georgia peaches, local heirloom tomatoes, grilled Vidalia     onions and basil with  organic apple cider vinaigrette
Montasolo Pinot Grigio
Second course
Local farm greens, medjool dates, local Gala apples,
walnuts, Udderly Cool Fromage Blanc
and herbs with garlic vinaigrette
Astica Chardonnay
Third course
Pan-seared Diver scallops with local butter beans, sweet corn and oven roasted tomatoes
Ca Donini Pinot Noir
Fourth course
Grilled local seasonal fruit with local honey
marscapone and bruschetta

Photos  by Kitty Ray Swain


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