Saturday, October 12, 2013

Atlanta October Dining Events - Part 2

More food and booze fueled events coming at you...

Abbondanza Menu at La Tavola
October 10-20

La Tavola is celebrating its 6th annual Abbondanza menu from October 10-20 celebrating the fall flavors of central Italy's most famous regions, including Emila Romagna and Tuscany and Umbria.

Chef Brent Banda’s special menu will be offered in addition to most of the restaurant’s regular dinner menu and is available a la carte or as $35 prix fixe. Menu highlights include Veal Sweetbreads with pumpkin crema, brussels sprouts, apple mostarda, thyme; Pumpkin Tortellini with hazelnuts, brown butter and smoked ricotta; and Risotto Milanese with carnaroli rice, saffron, braised veal breast, marrow butter.

Woodford Reserve Bourbon Event at South City Kitchen Midtown
October 17

To celebrate South City Kitchen Midtown's 20th anniversary, their team traveled to Woodford Reserve's distillery to select a one-of-a-kind exclusive Kentucky Straight Bourbon Whiskey. This blend—available nowhere else in the world but Fifth Group Restaurants—will be featured at two special events on October 17. First, a bourbon tasting with delicious Southern-style hors d'oeuvres starting at 5:30 p.m. followed by an intimate private four-course dinner with cocktail pairings at 8 p.m.

In attendance at both will be Woodford Reserve master distiller, Chris Morris, who will answer your questions and talk about his passion for America's favorite spirit. The tasting is $40, the dinner is $100, and attendance at both is $125 per person. If you love bourbon, this is one evening you can not miss!

Get tickets here.

Dinner with Lebanon's Greatest Wine, Chateau Musar, at Empire State South
October 17

7:00 pm
If you're like me and have never even considered drinking Lebanese wine, get your butt over to Empire State South for your big chance. Apparently when wine nerds think of Lebanon, they think of Chateau Musar, so it's not just Lebanese wine, it's great Lebanese wine.

Chateau Musar is the great cult producer from the Bekaa Valley of Lebanon and the work of the Hochar family. Their French ancestors arrived in the valley in the 12th century. Today the Hochars farm French red varieties (Cabernet Sauvignon, Cinsault, and Carignan) and somewhat obscure ancient whites (Obaideh and Merwah) native to the region. Their wines are unusual and spectacular, and perform best with some age.
Chef Josh Hopkins put together a 7-course menu blending southern and Lebanese soul. Marc Hochar will guide the wine tasting. 

shaved radish, cabbage, brussels sprouts, lettuces, yogurt, citrus confit vinaigrette
Viognier blend, Chateau Musar, ‘Jeune’, Bekaa Valley, Lebanon, 2012
roasted farro and beet terrine, dill, fennel
Cinsault blend, Chateau Musar, ‘Hochar’, Bekaa Valley, Lebanon, 2007
lamb kibbe, quail egg, kefir, pickled pumpkin and seeds
Cabernet blend, Chateau Musar, Bekaa Valley, Lebanon, 2004
family-style stewed GA goat, Carolina Gold rice, almond, dried pear, flat toast
Cabernet blend, Chateau Musar, Bekaa Valley, Lebanon, 2000
Cabnernet blend, Chateau Musar, Bekaa Valley, Lebanon, 2002 
roasted black bass, cauliflower & celery root custard, apricot and pecan crumble
Obaideh/Merwah, Chateau Musar, Bekaa Valley, Lebanon, 2004
whole suckling pig with sides
Obaideh/Merwah, Chateau Musar, Bekaa Valley, Lebanon, 2000
Obaideh/Merwah, Chateau Musar, Bekaa Valley, Lebanon, 2001
GA cheeses, honey, fruit

$135 per person, plus tax and gratuity
(404) 541-1105 for reservations.

Tap & Red Hare Brewing Beer Dinner
October 22

Tap will be hosting the 2nd annual Red Hare beer dinner featuring 5 paired courses, plus complimentary apps and Long Day Lager for $55 per person. The festivities will start at 7:30 p.m. See menu details below:
Long Day Lager
Passed Appetizers
kumomoto oysters with wasabi roe and yuzu crème fraiche & mini goat cheese and leek tarts
Grilled New Bedford Scallops, shitake mushrooms, lardons, parsnip puree
Gangway IPA
Pretzel Crusted Cheese Curds, arugula, Belgian endive, Asian pears, mustard vinaigrette
Special Cask
Twice Cooked Riverview Farms Pork Belly, gayla grits, braised rainbow chard, molasses glaze, quail egg
Watership Brown Ale,Dead Rabbit’s “Hasenpfefer”
Watership brown braised rabbit, roasted thumb carrots & pearl onions, semolina gnocchi
Forbidden Fruit
Local Apple “Strudel," phyllo crisps, slow cooked gala apples, Bavarian cream
To purchase your tickets, click here. For more information, visit or call 404.347.2220. 



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