First course: "Soup and Such"
Chilled summer squash soup, chicken cracker, slow roasted cream cheese, Leslie's pepper jelly (yeah, that's me...I made pepper jelly from the jalapenos I grew in my garden and brought it along).
Most importantly, paired with Dibon brut.
Second course: "Shrimp and Grits?"
Pot likker poached Carolina shrimp, collard pesto, cornbread puree.
Paired with Pine Ridge chenin blanc/voignier
Third course: "BBQ from the Sea"
Sea scallop, smoked tomato sauce, spicy micro greens
Fourth course: "It ain't Waffle House"
Seared duck breast, bourbon-sorghum demi. Scattered and smothered.
Paired with St. Cosme Cote du Rhone
And now for dessert!!
Jelly donut ice cream with a pecan brittle cracker (missing the picture)
Paired with a super delicious five o'cocktail
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