Monday, August 18, 2014

Summer Corn Supper Club

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.


1st Course
poke / agave / pineapple / blackened corn
wine: 2013 Chateau L’Eperonniere Rosé de Loire, France
2nd Course
smoked sockeye / succotash / radish / arugula
wine: Drew Family Cellars Pinot Noir Suitcase Clones, California
3rd Course
brisket / belly / grits / greens
wine: 2010 Ardevol Priorat Anjoli, Spain
4th Course
corn bread pudding / pickled strawberries / chili chocolate
dessert wine: 2012 Conte Vistarino Sangue di Giuda Costiolo Lombaria, Italy

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