with dad in mind on father's day, i really wanted to do the staplehouse version of steakhouse food. we started with a "wedge" salad. half a head of baby chicory from rock star farms, housemade bacon, maytag blue cheese, basil, heirloom hot-house tomatoes, red onion and champagne vinaigrette.
next up, tybee island white shrimp salad with avocado terrine.
these amazing shrimp were poached and then marinated in lime, orange, jalapeno, garlic and extra virgin olive oil. after a few hours of marinating i tossed them with cilantro, red onion, radish and cucumber. the avocados were pressed into a terrine mold overnight. right before plating, i removed the terrine and cut slices revealing this green mosaic.
mac and artisanal cheese.
we baked the pasta in a mix of four cheeses (secret staplehouse recipe), topped with garlic bread crumbs and parsley.
whole roasted ribeye sliced prime rib style, with crispy hand cut french fries. we served the steak with sides of garlic mayo, housemade hot sauce and sea salt. 
one of my oldest memories of food is a neighborhood block party where my dad made homemade georgia peach ice cream. i remember the kids sitting around the churning wood bucket waiting for the first taste of creamy cold peaches. with that memory in mind, i made old fashion vanilla bean ice cream and topped it with macerated peaches from milan, georgia.
thank you for sharing father's day dinner with us: cari, jim, michael, steve, amanda, scott, sarah, al, amy and steve b.!
"wedge salad", local greens, maytag blue cheese, heirloom tomatoes
tybee island white shrimp salad
dad's roasted ribeye, sea salt, housemade hot sauce, mac and artisanal cheese, fried potatoes, garlic mayo
vanilla ice cream with georgia peaches
jenny and benny, ready for dinner! 
georgia cheese tasting.
we started our guests off with a trio of sweet grass dairy cheeses. thomasville tomme, sweet grass green hilll, and asher blue cheese.
originally the plan was to grill the peaches... but advertising a menu days before a dinner, the peaches ripened a little ahead of schedule. we bagged the grill and just sliced the peaches. here's the salad with baby arugula, local goat cheese, marcona almonds, housemade bacon, champagne vinaigrette, and burnt honey from glover family farms.
jens favorite course of the night.
berkshire pork pate, housemade mustard, pickled rock star farms baby carrots and watermelon radish salad.
main course.
pan roasted leg and breast of cornish hen with georgia lady pea hummus, "greek salad" with tomato-chili oil.
we forgot to take a picture of the dessert. we had some difficulty with our freezer and it caused us to change our original plan and reach out and support our new favorite ice cream shop, morellis! morellies is a frozen treat shop in east atlanta that serves the best ice cream and sorbet we have ever had. the housemade pralines were served with orange-rosemary and lemon sorbet instead of the georgia peach sorbet. perfect finish to the dinner. thanks for the rescue morellis!
thank you max, nelya, melanie, steve, jonathan, jennifer, kim, pam, leah and chuk for joining!
georgia cheese tasting
grilled georgia peaches, arugula, housemade bacon, marcona almonds, burnt glover family farm honey, local goat cheese
country pork pate, house made pickles and mustard
cornish hen, georgia crowder pea hummus, "greek salad", tomato and red chili flake oil
georgia peach sorbet, mint syrup, praline
setting the stage. the staplehouse / brick store pub dinner is the first large scale event since "tacos at hidingers" last summer. here are some shots of the progression on the evening.
ready just in time... our guests arrive to passed snacks of creamy chicken liver mousse on pretzel bread (provided by grateful bread co.) with homemade apple jelly and a nice cold bell's, two hearted ale.
getting ready for the first course. ben and our guest cook matt, prepare to fry duck confit (you heard right!). deep fried leg of duck confit.
a tight squeeze in the kitchen this time, we are used to just ben and i, but serving 42 people out of a home kitchen can be a little tricky. a little more planning is involved.
deep fried duck is a rich dish, so we matched it up with a nice bright georgia bean salad. fava beans, green beans, radish, apple and jalapeno with champagne vinaigrette made for a nice balance of fat and acid. the schneider, edel weisse was a wonderful accompaniment to this dish. 
as the sun starts to set, the air cools, the lights pop on and the campfire beans smoke away. i found myself unable to get away from the kitchen as much as i would have liked, so mike gallagher pulls double duty giving our guests some insight into the beer and food pairings... thanks bud!
next course. the bruery makes a fantastic belgian style strong pale ale which i thought needed some mussels. a touch of sherry vinegar, some bacon to mellow the hops, sweet vidalia onions and nice crusty sourdough.
tell us how we're doing kerry... i hope the smile says it all?!
for the entree course we paired campfire beans, crispy braised pork belly from riverview farms and pickled vidalia onions paired with founders, double trouble. a big but well balanced imperial IPA. the smokey beans had bacon, jalapenos and guajillo chili puree giving a nice strong flavor to meld with this fantastic beer.
putting the final touch on the dessert. lemon eclairs with ginger syrup and strawberry shortcake using riverview farms berries. hitachino, ginger was the final beer of the night. a nice light, crisp ginger flavor with a hint of citrus running through the middle.
my biggest concerns put to rest... wonderful lighting and no flies!! thanks scotty!
very special thanks to mike gallagher, katie gallagher and matt christianson of brick store pub for pairing such great beers with our food. and many more special thanks to our family and friends for helping: scott, blair, kara, the ma, natalie and matt.
the restaurant business provides little opportunity to get away and hang out with friends and family, so any chance we get is welcomed. in addition we want to thank my brother scott. without your last minute heroics the party would not have been nearly as complete. thanks bro!
rock solid!
next up, tybee island white shrimp salad with avocado terrine. 
mac and artisanal cheese.
whole roasted ribeye sliced prime rib style, with crispy hand cut french fries. we served the steak with sides of garlic mayo, housemade hot sauce and sea salt. 
one of my oldest memories of food is a neighborhood block party where my dad made homemade georgia peach ice cream. i remember the kids sitting around the churning wood bucket waiting for the first taste of creamy cold peaches. with that memory in mind, i made old fashion vanilla bean ice cream and topped it with macerated peaches from milan, georgia.
thank you for sharing father's day dinner with us: cari, jim, michael, steve, amanda, scott, sarah, al, amy and steve b.!
