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Join us March 19th at 6:30pm for a magnificent evening at Montaluce as we celebrate Montaluce being featured at the James Beard house in NYC.  Chef Steven Hartman will be previewing the 5 course menu he’ll be preparring for the James Beard Foundation event. The cost is $100 per person ($170 in NYC).  Seats are limited, so call 706-867-4060 for reservations.

James Beard Foundation Menu

hour d’ oeurves:
crispy whipped mead, chicken liver mousse, honey roasted peanuts. *2010 montaluce, mead

pickled ga shrimp: house cured rainbow trout roe, sesame cracker.*2009 montaluce, primoro

benton’s bacon pound cake: sweet and sour huckleberries, maple crème fraiche. * 2009 montaluce, risatta

on the table:

house cured ham and buttermilk biscuits, whipped butter, peach jam. *2009 montaluce, viognier
1st Course

pickled beets-whipped spinning spider goat cheese, sorrel,  house made vinegar, extra virgin olive oil. * 2009 montaluce, tramonto
2nd Course

georgia lamb terrine-radish pods, persimmon preserve, mint. * 2008 montaluce, cabernet sauvignon

3rd Course

bramlett farms trout- baby bok choy, smoked trout, sorghum.  * 2009 montaluce, chardonnay
4th Course

riverview farms slow cooked pork shoulder -spring onion, young mustard greens, rhubarb. * 2008 montaluce, centurio

5th Course

local organic farm fresh egg custard- crème caramel, candied pecans. * 2009 montaluce, dolce

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Montaluce’s Chef Steven Hartman was just named one of Atlanta’s top 5

Chef’s to watch by Creative Loafing.  Chef Hartman’s seasonally inspired menu is turning heads in Atlanta.  To read the story, visit Creative Loafing at http://clatl.com/gyrobase/atlanta-chefs-to-watch/Content?oid=1914613&showFullText=true

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