March 9: An Evening in Charleston, SC

March 9: An Evening in Charleston, SC: Charleston boasts some really wonderful restaurants such as Cypress, Fig, Husk, McGrady’s.  There is nothing simple about these recipes.  All the sauces are made from scratch, pork belly takes three days, and all the products are fresh and local and from the best of suppliers.  Bold, imaginative and passionate . . . these are just a few words to describe Charleston cuisine. With this challenge in mind, tonight we will pay homage to some of the great young chefs of the southeast.

 

March 9: An Evening in Charleston, SC

Fine Dining in the North Georgia Mountains at Beechwood Inn: Beechwood Inn offers fine dining in North Georgia almost every Saturday featuring Chef’s Tasting Dinners paired to fine wines. Each menu is pre-selected by our chefs based on what is seasonal and available that day. Most of our seasonal foods are organic and natural, many from sustainable North Georgia farms, orchards, dairies and vineyards. Due to the special nature of our foods advance reservations are needed. Cooking classes and farm tours can be arranged. The Inn features Northeast Georgia’s only Wine Spectator Award of Excellence wine list.

March 9: An Evening in Charleston, SC. Charleston boasts some really wonderful restaurants such as Cypress, Fig, Husk, McGrady’s.  There is nothing simple about these recipes.  All the sauces are made from scratch, pork belly takes three days, and all the products are fresh and local and from the best of suppliers.  Bold, imaginative and passionate . . . these are just a few words to describe Charleston cuisine. With this challenge in mind, tonight we will pay homage to some of the great young chefs of the southeast.  Dinner is $89 per person, plus tax and gratuity and includes one glass (4 ounces) each of the suggested wines; additional wine is available on our wine list. For reservations contact the Beechwood Inn at (706) 782-5485. Mentioned wines are suggested pairings, actual pairings depend on availability. Please let us know of dietary restrictions at least 48 hours in advance.

Aperitif: Charleston Fresh Crab-Cake with Citrus Aioli

2016 Beechwood Inn Chardonnay

Appetizer: Pork and Beans, Local Farm Slow Cooked Organic Pork Belly (Pastured Tamworth Pig)  with Cannellini Bean Cassoulet

2015 Bastianich La Mozza I Perazzi, Tuscany

 Salad: Arugula Salad with Walnut Vinaigrette, Goat Cheese and Toasted Walnuts and Gayle’s Fresh Baked Sour Dough Bread with Local Creamery Butter

Intermezzo: House-Made Sorbet

 Entrée: Fresh Seared Carolina Coast Shrimp and Heirloom Grits, Tasso Ham Cream Sauce, Andouille, Roasted Peppers

2014 Melville Estate Pinot Noir, Santa Barbara, California

 Dessert: Warm Molten Chocolate Cake

Fresh Brewed Coffee and Herb teas

 

The Inn features Northeast Georgia’s only Wine Spectator Award of Excellence wine list.

Chef David Darugh “Best Chefs America 2018”