Sept 7 – Traditional Southern Summer Dinner

Sept 7 – Traditional Southern Summer Dinner: My grandparents had a large garden and my grandmother Emma also foraged for wild edibles. In the summer they enjoyed fresh tomatoes, corn, green beans, squash and fresh peaches and apples from their orchard. We have taken some of my grandmother’s recipes jazzed them-up a little and offer you a wonderful Southern–Style Summer Dinner.

Sept 7 – Traditional Southern Summer Dinner

Sept 7 – Traditional Southern Summer Dinner: Dinner is $89 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.

Aperitif: Fresh Torta Pesto and Crackers, Glass of Beechwood Inn Wine

Appetizer: Heirloom Tomato Tart with Local Cheese and Fresh herbs, Glass of Wine

Salad: Local Organic Micro-Greens, Quinoa, Toasted Sesame Seeds, Pickled Beechwood Inn Cucumbers, and Aged Sherry Vinaigrette

Intermezzo: Fresh Red Wine and Fruit Sorbet

Entrée: Slow Smoked Grilled Pork Chops and Pork Bone Au Jus, Emma’s Three Cheese Macaroni Casserole, Steamed Summer Vegetables, Grilled Sweet Peppers, Glass of Winein

Dessert: Fresh Seasonal Cobbler with Homemade Seasonal Ice Cream

Fresh Brewed Coffee

David and Gayle Darugh, Best Chefs America 2018

Sept 7 – Traditional Southern Summer Dinner

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.

Wild Foods: Wild foods are interesting, offer unusual flavors and textures and they are organic. I think that’s what excites foodies nowadays, and that’s why wild foods are becoming popular again. And the number of Chefs interested in using feral plants is increasing as they look for ways to differentiate their cooking and to add new flavors.  Having one thing on my menu that I can get and you can’t makes dining at Beechwood Inn “Exclusive.”