Dinner at Eight: October 2011

ABOUT

Twelve guests, approximately four courses, once a month, under the stars in the hills of Hollywood. The food is seasonal and sourced primarily from local farmers' markets and whatever I can yank from my garden. Guests arrive for a cocktail and then dinner is served.

For reservations or inquiries email Dinner at Eight. Confirmation will be sent immediately upon receipt of e-mail reservation, and a reminder (address included) will be sent one day prior. Whether you decide to collect your most special friends and make a reservation, bring a date, or fly solo and meet a pile of new friends is entirely up to you. Either way this culinary adventure will be sure to satisfy and delight the taste buds. Just a suggestion: wouldn't this make a great surprise birthday or anniversary present?

November 20, 2011

Cocktail Hour:

Fall CSA Cocktail

with

Divinia's Tea Sandwiches

Course 1:

Creamy Chestnut Soup Topped with a Crisp of Sage

Course 2:

Autumn Harvest Salad:

Persimmon, Pomegranate, Toasted Pecans & Warm Goat Cheese over Wilted Beet Greens

with Roasted Garlic Vinaigrette

Course 3:

Heritage Turkey Pot Pie

Short-Rib Stew with Mushroom & Parsley Dumplings

With:

Gratin of Collard Greens
&

Brown Butter & Sage Roasted Parsnips

Course 4:

Pumpkin Bread Pudding with Bourbon Vanilla Sauce

With:

Chicory Coffee

Water, Sweet Tea & Lemonade will be offered throughout the evening.

Jill's Wine Suggestions:

2010 Marco Carpineti "Capolemole" Bianco, Lazio, Italy ($18)

2010 Marco Carpineti "Tufaliccio" Rosso, Lazio, Italy ($20)

Meats supplied by Lindy & Grundy

801 N. Fairfax Ave.

Los Angeles, CA 90046

(323) 951-0804

Suggested wine pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280

October 23, 2011

Cocktail Hour:

Mint Julep

Amuse:

Deviled Quail Egg

Course 1:

Oyster Stew with Flatbread

Course 2:

Pan-Fried Chicken with Cream Gravy & Buttermilk Biscuits

Casserole of Sage-Flavored Pork Loin with pan gravy; Spoon Bread

With:

Aunt Babe’s Mashed Potatoes

Aunt Babe’s Snap Beans & Shelly Beans with Ham Hock
&
Creamed Corn

Course 3:

Pecan Pie

Buttermilk Pie

With:

Chicory Coffee

Water, Sweet Tea & Lemonade will be offered throughout the evening.

Jill's Suggested Wine Pairings:

A trio of sparklers (with two options for the chicken)

Chicken:
Budget: NV Landron "Atmospheres" - sparkling blend of Folle Blanche and Pinot Noir, made via the same method as Champagne but from the Loire Valley, $18
Splurge: NV Doyard Champagne - Blanc de Blancs (100% Chardonnay) from Champagne, $42

Pork:
2010 Saetti Lambrusco - a dry fizzy red with medium body, fruit, and earthy tones that will complement the sage rub of the pork loin, $18

Dessert:
NV Bottex Bugey-Cerdon - a pleasantly sweet sparkler made from a blend of Alps-area grapes, like Poulsard and Gamay. Great acidity and some tartness of the fruit keep this from becoming cloying, and this should provide a good fruit-based counterpoint to the nuttiness of the pecans and the creaminess of the buttermilk. $18

Meats supplied by Lindy & Grundy

801 N. Fairfax Ave.

Los Angeles, CA 90046

(323) 951-0804

Wine pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280

ABOUT

Southern Sunday Suppers: An Autumn Harvest

A Southern Sunday Supper