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?

A Southern Sunday Supper

October 23, 2011

Cocktail Hour:
Mint Julep

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

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

Course 3:
Pecan Pie

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)

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

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

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

No comments: