JAN. 20 | SE Chef Series

Cost: $100 all inclusive

Time: 6 p.m for cocktails and hors d'oeuvres

Tickets: Click here to book your tickets

Featuring: Chef Sam Etheridge, Chef Phillip Spencer & Chef Eric Fulkerson. 

Time: 6pm Cocktails and Hors d’oeuvres

Hors d’oeuvres
Eric Fulkerson
Braised Spiced Pork Belly
w/ tomato bacon jam
Petite Gorgonzola & Thyme Biscuit
w/ country fried Springer Mt. chicken, pink peppercorn “gravy”

1st Course
Sam Ethridge
I.P.A.
Sunburst Trout Stuffed with Hops Smoked Trout Mousseline,
trout caviar, Cruze Farm buttermilk and cauliflower "risotto",
fresh corn crumble, local pea shoots, fermented beet hot sauce

2nd Course
Phillip Spencer
E.S.B.
Spicy Fried Springer Mt. Chicken “au Torchon”
Jimmy Red corn spaetzle, roasted beets, charred shallots, cherry gastrique

3rd Course
Eric Fulkerson
Porter
Cabrito Pot Pie
confit local goat, shaved Brussels sprouts, caramelized pearl onions,
charred green olives, poached quail egg, winter black truffles

4th Course
Sam Ethridge
Holly King
Tennessee Whiskey Braised Carolina Bison Short Rib,
smoked marrow potatoes, collard green pesto, beer roasted shallot, kalettes
Dessert
Phillip Spencer
Georgia Sorghum Cake
roasted apple and brown butter ice cream