Mar 21 – Nouveau Southern Style Farm to Table Dinner

Mar 21 Nouveau Southern Style Farm to Table Dinner 

This weekend is part of the Georgia Wine Highway Celebration. We are featuring wonderful local foods, Georgia Wines and some old southern recipes we have jazzed up a little.  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.

Mar 21 Nouveau Southern Style Farm to Table Dinner

With warmer Spring weather we are offering some seasonally inspired dishes that are farm fresh. 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.

Mar 21 Nouveau Southern Style Farm to Table Dinner

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:

Mar 21 Nouveau Southern Style Farm to Table Dinner

Wine-Thirty: Grit Cakes with Spicy Smoked Sauce and Local Shiitake Mushrooms, Glass of Beechwood Inn Wine

Appetizer: Gnocchi Pasta Pillows with Cheese Sauce, Glass of Georgia Wine

Salad: Pickled Vegetables on Local Organic Micro-Greens, Aged Sherry Vinaigrette, Gayle’s Sour Dough Bread with Spring Ridge Creamery Butter

Intermezzo: Fresh Strawberry and Lavender Sorbet

Entrée: Buttermilk and Salt Brined Local Pork Tenderloin with Tomato Shallot Gravy, Three Cheese Pasta Casserole, Tupelo Honey Glazed Carrots, Glass of Georgia Wine

Dessert: Gayle’s Chocolate Pecan Pie, Fresh Brewed Coffee

Mar 25 Nouveau Southern Style Farm to Table Dinner

2016: Travel Writer Meagan Martz “Afriendafar:” wrote about Dinner at Beechwood Inn:

Yes, let’s talk about the food! As soon as we saw that the owners, Chefs Gayle and David, went to culinary school in Dijon, France, we couldn’t contain our excitement! Having just recently returned from Burgundy, we were ready for an amazing meal! Every Saturday night, the Beechwood Inn throws an amazing six course meal.

Ryan and I live in Decatur, a wonderful location for Atlanta restaurants, and we make it a point to try new and exciting places. In that sense, we are very much spoiled. We also plan most of our trips abroad around eating, so trust me on this next part. This was quite possibly the best meal that we have ever hadIt was, by far, the most well thought out meal that we have ever been served. Between each course, David walked us all through the ingredients. We learned about the local farmers who grew the micro-greens in our salad and raised the pigs for the house-made fennel sausage; we even learned the history of Laurel-Aged Charleston Gold Rice. Each wine pairing was excellent, and David explained their characteristics, their regions of origin, and the best way to taste our glass of Italian Aglianico when paired with our cheese course. We shared a table with another couple, and they were equally impressed with such a fine dining experience outside of the city. While each description was mouth-watering, each bite was even more delicious. http://www.afriendafar.com/2016/02/09/georgia-mountain-bed-breakfast/

BOOK A ROOM AND DINNER

Learn more about our foods https://beechwoodinn.ws/local-farms-and-ingredients/

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 Chefs may have sown the seed for your dinner back in March, observed the sprouts coming out of the ground, tended them, admired them as they pulled them from the soil, and finally they put the finishing touches on the whole project by preparing it for your plate.

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.

Our culinary staff features two “Best Chefs America.” https://www.bestchefsamerica.com/david-darugh

https://www.bestchefsamerica.com/gayle-darugh

At Best Chefs America:

Our motto is chefs know best. Our process is straightforward peer review — chefs rating chefs. We interviewed over 5,000 chefs to create Best Chefs America, a compendium of the top culinary talent in the U.S. We asked chefs about the peers they respected the most. We found out who was cooking the best food locally. We identified emerging trends and rising stars. Only 1 percent of chefs in America made our list. Use the Best Chefs database to guide your eating adventures. Read about the men and women inside the chef’s coat by visiting the Voices page. Best Chefs America is on a mission to honor, serve, and promote the work of leaders in the culinary arts, so you can try the best food the U.S. has to offer.