April 18: Traditional Southern Spring Dinner

April 18: Traditional Southern Spring Dinner: My grandparents had a large garden and my grandmother also foraged for wild edibles. In the spring they enjoyed fresh asparagus, leafy greens, snap peas, and wild ramps. We have taken some of my grandmother’s recipes jazzed them-up a little and offer you a wonderful Southern –Style Spring Dinner.

April 18: Traditional Southern Spring Dinner

Saturday Farm to Table Dinners: We are authentically Farm to Table, growing much of our produce with caring attention. We are as local as local gets and of the season to the moment. Beechwood Inn offers fine dining in the North Georgia Mountains 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. Reservations are needed. The Inn features Northeast Georgia’s only Wine Spectator Award of Excellence wine list.

Dinner is $99 per person, plus tax and gratuity and includes one glass each of the suggested wines; additional wine is available from 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.

April 18: Traditional Southern Spring Dinner

Aperitif: Baked Cheese Grits with Benton’s Smoked Ham Gravy, Glass of Beechwood Inn Wine

Appetizer: Asparagus Ribbons, House-Made Fettuccini with Lemon Scented Creme Fraiche, Aged Parmesan, Glass of Wine

Intermezzo: Strawberry and Lavender Sorbet

Salad: Pickled Beets, Pickled Asparagus, Local Goat Cheese Crouton, Organic Micro-Greens, Aged Sherry Vinaigrette,

Gayle’s Sour Dough Bread with Local Creamery Butter

Entrée: Seared Fresh Salmon with Smoked Ham Hock Gravy, Charleston Gold Laurel Aged Rice, Garlic Confit and Roasted Local Mushrooms, Glass of Wine

Dessert: Chess Pie with Vanilla Cream, Fresh Brewed Coffee and Herb Teas


 Recipes by executive Chef David Darugh

Chef David Darugh