Dinner will be $14 per person
RSVP to 1st VC Clay Eddleman at email@example.com
Dinner Menu includes:
A Twist on Some Fall Favorites
FRESH FIG AND GOAT CHEESE APPETIZER (depending on availability of figs): Halved Turkey Figs topped with a blend of Goat Cheese, Toasted Pecans, Thyme, and Honey, garnished with crumbled, crispy thick-sliced Hickory-smoked Bacon.
BLOODY MARY CHILI: Okay, this ain’t your Cousin Bubba’s Chili!! From Garden & Gun Magazine (Get a grip! If you kill it, you eat it!), this recipe was created by Chef Maneet Chauhan. Born in Punjab, India, she is a renowned graduate of the Culinary Institute of America currently with two restaurants in Nashville, Tennessee. The recipe combines your favorite Bloody Mary Mix (mine is from Charleston!) with onion, celery, assorted sweet bell peppers, ground turkey, cannellini beans, pinto beans, black beans, black pepper, garlic, fresh ginger, smoked paprika, cumin, cilantro, and green onions, all of which is slowly cooked to perfection.
GREEN TOMATO-CHICKEN CASSEROLE: Layers of Green Tomatoes, sugar, garlic salt, lemon pepper, dill (or Cajun Seasoning, depending on Chef’s whim), Chicken, sweet onion, cornbread crumbs, and shredded cheddar cheese, dotted heavily with buttah’.
FABADA, a.k.a. Spanish ‘Pig Tail’ Stew: A stew of bacon, chorizo, serrano ham, smoked ham, and butter beans with onion, bell pepper, garlic, saffron and Spanish smoked paprika. (Don’t worry, no pig’s tail is lurking around)
J.J.’S COLLARD GREEN SALAD: (You didn’t ask for it, but here it is! Remember, it’s the “new” Kale!) Tender fresh collard greens with English Cucumbers, red onions, Adzuki red beans, and candied cashews tossed with a Coconut, Chipotle-Lime Dressing
SCOTT PEACOCK’S CHOPPED SALAD: A salad of Romaine lettuce, corn kernels, green beans, cucumbers, cherry tomatoes and chives tossed with a Lemon-Garlic Sour Cream Dressing (specifically made ahead of time “so the lemon can ‘tame’ the garlic! That’s what it said!)”.
RELISH TRAY of Picked Quail Eggs, Okra, Artichokes, Carrots, and Beets
APPLE PEAR CRISP with Calvados and a Macadamia Nut Streusel Topping garnished with a dollop of Calvados Chantilly
ELVA RUTH’S CARAMEL BROWNIES
JACK DANIEL’S BOURBON PRALINE PECANS