Events / Dinner

Cast Iron Chronicles

Wed, February 21, 2018

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
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Jennifer Hill Booker

"Field Peas to Foie Gras: Southern Recipes with a French Accent" and Your Resident Gourmet, Atlanta

Deborah VanTrece

Twisted Soul Cookhouse & Pours, Atlanta

Tiffanie Barriere

The Drinking Coach, Atlanta

Join us for the grand finale of the “Cast Iron Chronicles,” a three-part collaborative dinner series debunking the myths of soul food, racial inequality, and gender representation in the industry. This trio of Atlanta-based female culinary talents will bring their delicious and thought-provoking food and drink to the Beard House for a special, enlightening repast.

Menu

Hors d’Oeuvre

Chitterling Sausage with Apple Slaw, Cornbread Brioche, and Hot Pepper Gastrique

Fried Chicken Livers with Peach Confiture on Crostini

Crayfish Quenelles with Lowcountry Consommé, Fennel Fronds, and Cajun Crab Powder

Smoked Chicken Pot Pie with Sweet Potato and Peanuts

Bayou Sour > Jack Daniels Tennessee Straight Rye Whiskey with Lemon Juice, Poirier’s Pure Cane Syrup, and Peychaud’s Bitters

Demetria > Avión Reposado Tequila with Chartreuse Liqueur, Cayenne–Agave Syrup, Lime, and Carrot Juice

Dinner

For the Table > Black Pepper Biscuits with Pimento Cheese Spoonbread; and Yeast Rolls with Blackstrap Molasses Butter

Amuse-Bouche > Hog’s Head Cheese with Apple Mostarda, Duck Prosciutto and Crackling, Smoked Paprika Saltine, Quick Pickles, and Kumquat Marmalade

Green Eyed Bandit > Bristow Gin with Collard Green Juice, Green Apple, Lemon, Quick Pickles, and Kumquat Marmalade  

House-Smoked Salmon with Deviled Quail Eggs, Green Onion Hoecake, and Chowchow

Navern Perles Roses Cava 2015 

Collard Green Salad with Pecan–Apple Cider Vinaigrette and Root Vegetable Confetti

Asnella Vinho Verde 2015

Catfish Goujonnettes with Buttermilk Hominy Grits and Red-Eye Gravy

Southern Reserve > Woodford Reserve Bourbon with 18.21 Apple–Cardamom Shrub, Lemon, and Mint 

Oxtail Rillettes with Foie Gras Mousse, Pickled Vidalia Onions, Muscadine Gelée, and Truffle Toast Points

Cab Calloway > Four Roses Small Batch Bourbon with Apricot, Oloroso Sherry, Carpano Dry Vermut, and Tiff's Bitters

Black-Eyed Pea Risotto Cake with Smoked Ham Hocks, Candied Winter Greens, and Crispy Pig’s Skin

Brown Estate Zinfdandel 2014 

Dessert Trio > Caramel Cake, Red Velvet Cake, and Sweet Potato Pie

B.G.M. > Hoodo Chicory Liqueur with Cynar, Ruby Port, and Gold Trimming