Due to a medical emergency in our chef’s family, we have had to postpone this dinner. We will be open for regular dinner service this evening. Thank you for understanding.
Tuesday, September 16th, 6:00
Each year we host several dinners featuring the farms where we purchase our produce and meat. This September, we would like to showcase DaySpring Farms in Danielsville. The dinner will be vegetarian and will be $45 for 3 courses plus a reception with an aperitif and passed hors d’oeuvres. Wine pairings will be available for an additional $15. Check back soon for the menu.
Simone & Nathan Brett came to farming as a way to help ensure their future family would learn a way of living and eating that celebrates where their food comes from and the part that they play in the food systems. The seed was planted for the farm before the couple got married. After finding the perfect piece of land, and with lots of help from their families just down the road, it has become a success. With an organic winter wheat mill about to be approved, and several acres of cherry tomatoes being sold statewide, the farm is really taking off. Come meet Simone & Nate, dine with them, and hear their story. Check out some photos from our staff’s tour of the farm below and find out more about their story and day to day life here. Please call 706-354-7901 to reserve your seat.
Ko No Mono For the Table
Fried Tsukemono okra, miso pickled egg, black garlic aioli, Karashi, pickled lion mushroom
Greendale Raclette, horseradish whipped buttermilk,
port pickled figs
Spaghetti Squash Latke
Pomegranate, duck egg, honey powder, Greendale Cambazola
Winter Wheat & Sorghum Cake
Butternut squash pastry cream, candied butternut squash,