Mountain Chef Dinner Menu

Mountain Chef Dinner – Food Bank of Northeast Georgia

June 2, 2019

Teaching Kitchen – Food Bank of Northeast Georgia, Clayton, Georgia

Dinner Arrival at 6:00pm

First- Chef Maria Loveless: Mini SkyeBurger Bite on a Toasted Brioche Point, Cilantro Aioli, Roasted Grape Tomato, Red Onion and Micro Herbs

Glass of Wine

Aperitif – Cocktail Master Carlton Chamblin:  La Mia Pera, Farm2Cocktail Vanilla Pear Shrub with Local Grape Brandy, Angostura Bitters, Fresh Lemon, Sparking Water, Blue Cheese Apple Garnish

Bread Basket – Chef Gayle Darugh: Sour Dough Boule and Assorted Homemade Breads, Salted Duck Butter with Benton’s Smoked Bacon Stingers and Fresh Made Boursin Cheese

Sit-Down Appetizer – Chef Eric Pitts: Barker’s Creek Mill Grit Fritters with Camembert Cheese, Wild Dewberry Cider Reduction and Mill Gap Farm Wilted Pea Shoots

Glass of Wine

Appetizer: Chef David Darugh: Sunburst Farm Smoked Trout Cake, Mill Gap Farm Jerusalem Artichoke Pickle Remoulade, Micro Green Garnish

Glass of Wine

Salad – Chef Chris Bolton Assisted by Sommelier Laura Farrelly: Salad of Local Greens, Roots and Fruits, Buttermilk Panna Cotta, Sorghum, Popped Sorghum, Farm Fresh Garish

Glass of Wine

Main Course – Chef Jamie Allred Assisted by Ryne Brown: Chicken Ballotine – Roasted Chicken Ballotine Stuffed with Springer Mountain Farm Chicken Breast, LoganBerry Heritage Farm Garlic Scapes, and Curly Top Mushrooms, Grilled Vegetable Terrine, Crunkleton Farm Goat Cheese Gnocchi, Vidalia Onion-Thyme Chicken Jus

Glass of Wine

Dessert – Chef David Sweeney: Raw Peruvian Chocolate and Coconut-Ganache Pie with Strawberry Coulis and Mint