Food Bank Dinner with Chef Linton Hopkins – Feeding Hope

Food Bank Dinner with Chef Linton Hopkins – Feeding Hope: The “Feeding Hope” Wine Dinner will benefit the Food Bank of Northeast Georgia. All proceeds will help end hunger in our Northeast Georgia Mountain Region.

Food Bank of Northeast Georgia - Chef Linton Hopkins

Food Bank Dinner with Chef Linton Hopkins – Feeding Hope

Food Bank of Northeast Georgia – Grand Opening Celebration, “Feeding Hope” Dinner Featuring James Beard Award Chef Linton Hopkins.

The “Feeding Hope” Wine Dinner will benefit the Food Bank of Northeast Georgia, a 501(c)(3) charitable organization. All proceeds will help eliminate hunger in our Northeast Georgia Mountain Region.

Food Bank Dinner with Chef Linton Hopkins – Feeding Hope

Sunday, July 24, 2015

The Food Bank’s new “First of its Kind” Teaching Kitchen

 Food Bank of Northeast Georgia, Mountain Branch 46 Plaza Way, Clayton, Georgia 30525

6:00p.m. wine and appetizers fit for a king

7:00 p.m. seating for additional 5 courses with wine pairings

Six courses each prepared by one of Georgia’s finest chefs

Chef David Sweeney: Dynamic Dish 2007- 2010, Atlanta, Restaurant Eugene 2011, Atlanta, Cakes and Ale 2011 – 2014, Atlanta, Red Barn Café 2016, Tiger Mountain Vineyards, Best Chefs America,  chefdavidsweeney.com

Chef Jamie Allred: Fortify Kitchen and Bar, Clayton Georgia, Best Chefs America, 2014 Open Table Top 100 Restaurant, fortifyclayton.com

Chef Chris Bolton: Harvest Habersham, Clarkesville, Georgia, harvesthabersham.com

Chefs Gayle and David Darugh: Beechwood Inn, Clayton GA, Best Chefs America, Chevaliers, Ducal Order for the Cross of Burgundy, beechwoodinn.ws

Each renowned chef will prepare one course using the best of fresh Georgia products and will feature fine wines from around the world selected to pair with each food course.

$300 per guest includes a commemorative brick with guests name to be displayed at the Food Bank. A portion of each contribution counts as a charitable contribution.

For reservations call:  706-354-8191  

*Course substitutions will be available to accommodate dietary restrictions as long as our chefs know in advance. Please mention any dietary restrictions at the time of reservation. Visit our website for more information: www.foodbanknega.org 

Food Bank Dinner with Chef Linton Hopkins – Feeding Hope

Food Bank of Northeast Georgia Menu July 24, 2016:

Food Bank of Northeast Georgia

Menu

July 24, 2016

Aperitif: Chef David Sweeney, Red Barn Café, Tiger Mountain Vineyards, Tiger Georgia:  Timpson Creek Farms Raw Kale Cracker with Decimal Place Turmeric-Chevre and Lady Bug Farms Tomatoes.

2005 Pierre Morlet Premier Cru Millisime Champagne – Donated by Hemisphere Wines

Appetizer: Chef David Darugh, Beechwood Inn, Clayton, GA: Sunburst Trout Farm Smoked Trout Cake, Fennel Pickle Remoulade, Smoked Trout Caviar, Beechwood Inn Heirloom Tomato, and Trillium Farm Spicy Micro-Greens

Chef Gayle Darugh, Beechwood Inn, Clayton GA: Sour Dough Boule with Spring Ridge Creamery Butter

2014 Emeritus Pinot Hill, Pinot Noir, Sonoma Coast, California – Donated By William and Patricia Stueck

Appetizer: Chef Jamie Allred, Fortify Kitchen and Bar, Clayton, Georgia: Crispy Heritage Farms Pork Belly, Anson Mills Charleston Gold Rice Grits, Grilled Round Mountain Farm Peaches, Sweet Grass Dairy Lil Moo Cheese, Timpson Creek Farm Zephyr Squash Slaw, Moon Rise Distillery Bourbon-Vidalia Onion BBQ Glaze

2013 Bodegas La Cartuja (70% Garnacha 30% Cariñena), Priorat, Spain – Donated by Prime Wine, Inc., and Olé Imports

Salad: Chef Chris Bolton, Harvest Habersham, Clarkesville, GA: Salad of Cultivated and Wild Foraged Greens and Vegetables from Indian Ridge Farm, Georgia Pecans, Local Honey and Georgia EVOO, Gluten Free Corn Bread Toast

 Entrée: Chef Linton Hopkins, Restaurant Eugene, Atlanta, GA, James Beard Award Winner: Osso Bucco  Agnolloti, Preserved Lemon Gremolota, 36 month Parmegiano, Aceto Balsamico

2000 Roccho dei Manzoni Barolo, Vina d la Roul, Piedmont, Italy – Donated by Chefs David and Gayle Darugh

Dessert: Chef Gayle Darugh, Beechwood Inn, Clayton GA: Chocolate Tart with Fresh Seasonal Fruit and Vanilla Cream

Fresh Brewed Coffee