Sep 14: Farm to Table Herb Garden Dinner. With end of summer weather we are offering seasonally inspired recipes that feature fresh herbs from our chef’s culinary garden.
Beechwood Inn offers fine dining in North Georgia 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.
Sep 14 –Foris Vineyards Dinner
This evening we are partnering with Foris Vineyards from Oregon and their representative Chris Chotas and Winbow Representative Coleen Rotunno. Chris will introduce the wines and talk about Foris Vineyards wine making philosophy. This evenings meal features carefully thought-out wine pairings.
With warm end of summer weather we are offering seasonally inspired recipes that feature fresh herbs from our chef’s culinary garden. At the Beechwood Inn we celebrate local ingredients and include as many as we can. Our recipes present us with the opportunity to use the most flavorful produce, meats, and cheeses in our region. We hope you enjoy these recipes. Dinner is $109 per person, plus tax and gratuity and includes one glass each of the suggested wines. Additional wine is available on our wine list. Wine-thirty at 6:30 and sit down for dinner at 7:00pm.
Wine-Thirty Aperitif: House-Made Salted Rosemary Wafers with House-Made Boursin Cheese, 2017 Foris Vineyards Pinot Gris, Oregon
Appetizer: Rustic Country Paté with Cornichons and Grainy Mustard, 2017 Foris Vineyards Pinot Blanc, Oregon
Appetizer: Duck Confit with Warm Mirin Glaze and Spiralized Summer Squash, Cilantro Pesto – Glass of 2016 Foris Vineyards Pinot Noir, Oregon
Salad: House Pickles, Prosciutto, Local Organic Micro-Greens Aged Sherry Vinegar and EVOO
Gayle’s Sour Dough Bread with Truffle Butter
Entrée: Pan Seared Wild Salmon with Charleston Gold Laurel Aged Aromatic Rice (Anson Mills), Roasted Summer Vegetables, Smoked Tomato
2015 Foris Cedar Ranch Pinot Noir, Oregon
Dessert: End of Summer Peach Crumble with Vanilla Cream
2016 Foris Vineyards, Moscato, Oregon
Fresh Brewed Coffee and Herb teas
Fresh Farm foods Featuring Foris Vineyards Wines from Oregon
Need a menu item substitution, we are happy to assist, just give us 7 days notice advance as we place our orders with local farmers about 5-7 days before each dinner. Thanks.
Beechwood Inn offers Farm to Table Dinners and seeks to reconnect food to its origins and people to their food by serving local, seasonal, and sustainable food for breakfast, at our nightly wine-thirty, and for our Saturday Chef’s Table-Style Dinners. To further enhance our diner’s farm to table experience we operate Grow, Cook, Eat – Culinary Garden, an organic vegetable, herb and edible flower farm in Rabun County.
Our farmers collaborate closely with the kitchen to grow heirloom and native landrace crops, expanding even more the potential for our kitchen to provide an outstanding dining experience. We proudly farm organically, and utilize a broad array of heirloom and native varieties grown in this region for centuries. These landraces create a biodiverse, sustainable and flavorful alternative to everyday foods. https://beechwoodinn.ws/local-farms-and-ingredients/