Tuesday, October 02, 2012

Beer on the Bocce at Hog & Hominy

I am thrilled to announce a partnership between Joe's Wines & Hog & Hominy for an upcoming dinner pairing unique craft beers with their creatively delicious food. On Sunday October 7th at 4pm please join us for what will surely go down as the best beer-food pairing of the year. Chefs Andrew Ticer & Michael Hudman have crafted a menu that will make this unlike any beer dinner you've ever experienced. Prepare yourself for an afternoon of courses that elevate, mirror & contrast against a wide variety of domestic & international craft beer. We met with the chefs & General Manager Nick Talarico to reverse engineer the menu using the elements of the beer as the jumping off point. The chefs unique perspective on Italian food with a Southern sensibility has garnered them critical acclaim, national press & even a coveted James Beard award nomination. There are a limited amount of seats available. When making reservations please be sure to have a credit card handy to secure your spot. Cost to attend is $70/person plus tax & tip. To make reservations please call Hog & Hominy 901.207.7396.

Small Plates Pairing with Sparkling Wines At Sweetgrass

Chef Ryan Trimm has created a unique menu around some bad ass sparkling wines for this Thursday's Cooper Young Night Out event. Sweetgrass will start offering the menu at 5:30 but there is no need to arrive right on time. The pairing will be offered until 8:00 pm. Come taste some really good bubbly with me! The menu & price are listed below. Thursday, October 4, 2012 Tuna Tartare avocado, kim chee, cilantro, sesame-red miso Segura Viudas Brut Rosé NV, D.O. Cava Duck Liver Mousse pickled grapes, arugula, grilled sourdough La Scolca “Rugrè” Sparkling Corese NV, Piedmont Braised Newman Farm Pork Belly green lentils, honey thyme reduction Segura Viudas Reserva Heredad, D.O. Cava Vanilla Scented Quail poached pear, pea shoots, lavender broth Argyle Brut, 2008 Willamette Valley 25++ No need to call & make reservations just stop in.