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On the Menu: Fried Chicken Skins with Bourbon Hot Sauce

Maggie Borden

October 06, 2016

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Recipes

Here’s a taste of what’s on tap today at the Beard House.

 

Southern Hospitality, 7:00 P.M.
Woolery "Woody" Back, Table & Main, Roswell, GA / Eric Sell, Osteria Mattone, Roswell, GA / Pastry Chef Vivian Lee and Owner/Beverage Director Ryan Pernice, Table & Main and Osteria Mattone, Roswell, GA

Southern taverns and Italian osterias may occupy different continents, but they share the same philosophy: simple but satisfying food, and plenty of highly quaffable beverages to go along with it. Tonight chef Woolery “Woody” Back, who cut his teeth under JBF Award winners Tom Colicchio and Linton Hopkins, unites the two concepts at his Beard House debut. Expect mouthwatering plates like Fried Chicken Skins with Bourbon Barrel–Aged Hot Sauce and Buckeye Creek Honey; Cappellacci Pasta with Braised Duck, Foie Gras Mousse, Butter Sauce, Duck Jus, and Black Truffles; and Baba au Rhum with Panettone, Rum Crème Anglaise, and Cinnamon Whipped Cream.

See the full menu below: 

Hors d’Oeuvre

Fried Chicken Skins with Bourbon Barrel–Aged Hot Sauce and Buckeye Creek Honey

Collard Wraps with Carolina Rice Middlins, Pickled Shrimp, Cajun Holy Trinity, and Sour Pickled Yogurt

Burrata with Cow’s Milk Stracciatella, Tomatoes, Basil, and Balsamic Reduction

Braised Octopus with Potatoes, Pickled Red Onions, Tangerine Vinaigrette, and Red Wine Caviar

Zéfiro Prosecco NV

Dinner

Georgia Trout Tartare with Smoked Roe, Whipped Bacon Fat, Pickled Stems, Fennel, Parsley, and Everything-Spiced Crackers

Merì Argiolas Vermentino di Sardegna 2014

Charred Delicata Squash with Kabocha Squash–Capra Gia Goat Cheese Fritter, Pickled Baby Sweet Peppers, Fermented Pepper Purée, Summer Squash, Pepper Gratin, and Spent Grain Soil

Frogtown Cellars Vineaux Blanc 2012

Cappellacci Pasta with Braised Duck, Foie Gras Mousse, Butter Sauce, Duck Jus, and Black Truffles

Mastroberardino Mastro Aglianico Campania 2013

Pistachio-Crusted Cod with Cannellini Bean Purée, Crispy Fennel, and Lemon Schiuma

Tasca Grillo Cavallo delle Fate 2014

Beef Spinalis with Brasstown Beef, Buckeye Creek Farm Big Fat Grits, Horseradish Clabber, Baby Collards, Log-Grown Shiitakes, Pickled Mustard Seeds, and Potlikker Jus

Mercer Sharp Sisters Red Blend 2013

Dessert Duo > Cornbread Cake with Caramel–Apple Compote, Sweet Potato Chip, and Whipped Cider; and Baba au Rhum with Panettone, Rum Crème Anglaise, and Cinnamon Whipped Cream

Ravines Appassionata Vin de Paille 2007

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.