March 7th: Artist Reception with Mallory Moye

You may know Mallory Moye as our beloved brunch bartender or evening server, or you might know her as a selfie taking nurse in the controversial first scene of The Resident or as a sweet bartender/salon worker in The Hart of Dixie, but did you know she is also a very talented painter? Mallory’s work will be on display March 6th-April 30th, and we are having a reception on March 7th to celebrate her work and to allow her to educate us on her process and inspiration. Stop by for a snack, a sip of wine, and to delight your eyes with the bright and sunny farm and animal inspired images.

Meet the Maker Dinner with Simone Scaletta

On February 20th, we will join forces with J’s Bottle Shop for our first Meet the Maker dinner with Piedmontese winemaker, Simone Scaletta. Heirloom’s chef, Garrett MacFalda, will pair 6 wines with family style dishes inspired by the Piedmont region of Italy and sourced from the Piedmont of Georgia. The dinner will be held at Susie Burch’s art studio, and is limited to 18 people. This is a not to be missed event for the wine lover or Italy lover in our community. $65 a person. Reservations required.

About the winemaker: “Simone Scaletta stands tall amongst a generation of new winemakers in Italy’s historic Langhe region. Without any family holdings in Barolo, he boldly ditched his day job in Turin and set out to build a stunning winery in the heart of Monforte d’Alba. For eight years, Simone lived out of a van as he constructed his dream cellar. Hard-driving and zealous, Simone approaches winemaking with an unmistakable joy and gumption. Today, the boundlessly energetic winemaker oversees ten acres of Barbera, Dolcetto, and Nebbiolo in Bussia and Bricco San Pietro. Simone Scaletta bottled his first vintage in 2003, and the sky appears to be the limit for this emerging Barolo house.” -Alejandro Ortiz

Dinner Menu:

Antipasti Platter:
Gorgonzola cheese, olives, housemade guanciale, shaved country ham, grissini, honey, mustards.

Crudite & Bagna Cauda.

Rosemary roasted North Carolina trout, butterball potatoes, lacinato kale.

Wine braised Brasstown Beef shortribs, Red Mule grits, smoked grapes.

Bonet ala Piedmontese: an espresso, pecan, chocolate custard.

Featured Wines:

2016 Cieck Erbaluce di Caluso

2016 Ezio Poggio “Caespes” Timorasso Terre di Libarna

2016 Simone Scaletta Dolcetto d’Alba

2013 Simone Scaletta Barolo Bricco San Pietro

2015 Angelo Negro Brachetto Birbet