snapshots from june 14th dinner

first course begins

chilled georgia sweet corn soup with stand in fried scallop and baby arugula

roasted grape and tarragon salad for chicken liver toast

hazelnut studded chicken liver mousse on grilled french bread - it was ridiculous!
making of the herbed gnocchi





intermission

den chan soy glazed local veggies - we owe the ability to use this awesome soy sauce to our good friend, dennis lange of five seasons
wagyu beef (american kobe) with the soy glazed veggies

down the hatch

homemade sorbet made from riverview farms strawberries with good ol' fashion vanilla ice cream topped with mint syrup and mint leaves

thank you ryan and wendy for the use of your camera!!! and thank you to victor, kerry, john, heather, laura, matt, ryan and wendy for supporting us! a special hoorah to ben for making things run as smoothly as they do when you are here!

june 14th dinner - sold out

june 14th 2009

1

chilled sweet corn soup with fried tybee island shrimp

2

chicken liver mousse, grilled sourdough bread, roasted grape salad

3

north georgia trout, coleslaw, house made bacon and smoked beets

4

roasted local chicken and dumplings, herbed potato gnocchi, house made ricotta

5

snake river farms flat iron steak, soy glazed local vegetables

6

riverview farms strawberry sorbet and vanilla ice cream with mint syrup

dinner #6

a huge thank you to the group who joined us last sunday. more great advice, input and most importantly honesty. we are appreciative of everyone who joined us!
these gorgeous vegetables were from the new smyrna farmers market on south atlanta road, right across the street from muss & turners.
here are the local vegetables including beets, carrots, turnips and radishes along with ryan's homemade bacon and creamy basil dressing.
tybee island shrimp ceviche.
the pork belly was fried crispy, then tossed with snow peas, ginger, schezwan peppercorns and finished with shrimp oil made from the tybee island shrimp shells.
slow braised beef shank from wess and charlotte at riverview farms. while ryan enjoys rich and hearty food, he tends to tire of the heavy flavor by the end of a dish so he added a vidalia onion and dill relish to cut through the rich beef sauce. a touch of acid always helps balance out a dish like this.
homemade coconut ice cream with homemade grapefruit syrup, fresh mango and mint leaves.thank you to jen, ben, vanessa, kerry, gina, carolyn, danette and shane!