This Supper Club we celebrated Summer corn! We had some blackened corn, some popcorn, some succotash, some corn grits and corn bread pudding mixed into each course respectively.
Fresh. Delicious. Summer. Chef Michael Ruiz at the helm.
The Wines.
Menu.
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| 1st Course poke / agave / pineapple / blackened corn wine: 2013 Chateau L’Eperonniere Rosé de Loire, France |
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| 2nd Course smoked sockeye / succotash / radish / arugula wine: Drew Family Cellars Pinot Noir Suitcase Clones, California |
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| 3rd Course brisket / belly / grits / greens wine: 2010 Ardevol Priorat Anjoli, Spain |
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| 4th Course corn bread pudding / pickled strawberries / chili chocolate dessert wine: 2012 Conte Vistarino Sangue di Giuda Costiolo Lombaria, Italy |
