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	<title>For Food&#039;s Sake &#187; Society exclusive</title>
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	<description>Underground dining celebrating food for food&#039;s sake!</description>
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		<title>Botanical Gardens – SOCIETY EXCLUSIVE</title>
		<link>https://forfoodssake.org/2010/09/23/botanical-gardens-society-exclusive/</link>
		<comments>https://forfoodssake.org/2010/09/23/botanical-gardens-society-exclusive/#comments</comments>
		<pubDate>Thu, 23 Sep 2010 21:43:20 +0000</pubDate>
		<dc:creator>Esther</dc:creator>
				<category><![CDATA[Past Events]]></category>
		<category><![CDATA[Botanical Gardens]]></category>
		<category><![CDATA[Society exclusive]]></category>

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		<description><![CDATA[September 22, 2010 Chef Betsy Pitts &#38; Farmer Colleen Dudley Botanical Edible Gardens Appetizer 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 [...]]]></description>
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		<img src="https://forfoodssake.org/wordpress/wp-content/uploads/2010/08/Botanical-Edible-Gardens-300x220.jpg" width="240" />
		</p><p><strong><img class="alignleft size-medium wp-image-2404" title="Botanical Edible Gardens" src="https://forfoodssake.org/wordpress/wp-content/uploads/2010/08/Botanical-Edible-Gardens-300x220.jpg" alt="" width="231" height="169" /><span style="color: #ff0000;"><br />
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<p><a href="https://forfoodssake.org/2010/09/23/farmer-colleen-dudley/"><img class="alignleft size-full wp-image-1151" title="About Farmer" src="https://forfoodssake.org/wordpress/wp-content/uploads/2010/03/About-Farmer-e1275087966163.jpg" alt="" width="68" height="83" /></a><a href="https://forfoodssake.org/2010/09/23/chefbetsy-pitts/"><img class="alignleft size-full wp-image-379" title="Q&amp;Awith Chef" src="https://forfoodssake.org/wordpress/wp-content/uploads/2010/05/QAwith-Chef-e1274808230807.jpg" alt="" width="70" height="83" /></a></p>
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<p style="text-align: center;">September 22, 2010<br />
Chef Betsy Pitts &amp; Farmer Colleen Dudley<br />
Botanical Edible Gardens<br />
Appetizer<br />
Chickpea hummus with roasted red peppers, basil oil and grilled pita bread<br />
Montasolo Pinot Grigio<br />
First course<br />
Georgia peaches, local heirloom tomatoes, grilled Vidalia     onions and basil with  organic apple cider vinaigrette<br />
Montasolo Pinot Grigio<br />
Second course<br />
Local farm greens, medjool dates, local Gala apples,<br />
walnuts, Udderly Cool Fromage Blanc<br />
and herbs with garlic vinaigrette<br />
Astica Chardonnay<br />
Third course<br />
Pan-seared Diver scallops with local butter beans, sweet corn and oven roasted tomatoes<br />
Ca Donini Pinot Noir<br />
Fourth course<br />
Grilled local seasonal fruit with local honey<br />
marscapone and bruschetta</p>
<p style="text-align: left;"><strong>Photos  by Kitty Ray Swain<br />
<br />
</strong></p>
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