On the Menu: Southern Charm

by jbfauthor on June 07, 2011

When JBF Award winners Matt and Ted Lee co-host a dinner with one of their favorite Atlanta chefs, you know it’s going to be a good meal. Tomorrow night, the Lee brothers will prepare the evening’s hors d’oeuvre before critically lauded Miller Union chef Steven Satterfield treats diners to a night of his impeccable, ingredient-driven cuisine. Check out the menu below, then click here to make your reservation. Hors d’Oeuvre Pickled Shrimp Benne Seed Wafers Cheese Straws Blue Crab Salad Pairings: Champagne Aubry à Jouy-les-Reims 1er Cru Brut NV; Champagne Cocktails with Kumquat-Scented Gin Dinner Smoked Trout Salad with Spring Peas, Radishes, Cucumber, Crispy Beets, and Citrus Crème Fraîche Pairing: Domaine de la Solitude Côtes du Rhône Rosé 2009 Rabbit and Dumplings with English Peas, Asparagus, Ramps, and Rabbit Bacon Pairing: J.L. Chave Selection Céleste Saint-Joseph 2008 Sautéed Quail with Wild Mushrooms, Sweet Onion Purée, Crisped Country Ham, and Arugula Pairing: Domaine du Chateau de Chorey Beaune Le Teurons 1er Cru 2005 Braised Oxtails Crépinette Hakurei Turnips, Baby Carrots, Celery, Fennel, and Pickled Rhubarb Pairing: Ladera Napa Valley Cabernet Sauvignon 2007 Strawberries with Crème Fraîche Ice Cream, Black Pepper Shortbread, and Sugared Rhubarb Pairing: Kracher Beerenauslese Cuvée 2007