Tonight it rained heavily. 50+ guests and no one bailed due to the weather. That says a lot! There was a tent over the dining terrace, and the slightest autumn chill in the air.
Bonnie Warford, the co-owner of Carpe Diem restaurant in Charlotte, and her Executive Chef Paul Ketterhagen were at the helm in the kitchen. The veggies were grown at Poplar Ridge, the poultry, eggs, cream and goat cheese were sourced very locally.
We sipped Pimm's with cucumber and strawberries while we met our tablemates, one of whom I'd met at the previous dinner.
First course: Butternut Squash Bisque with Chipotle Croutons, and Grateful Growers Latin-spiced Bacon.
Wine pairing: Brocel Malbec.
|The soup was smooth as silk and the chef cured the bacon himself.|
Second course: Goat Cheese Panna Cotta, served with a salad of Arugula, Roasted Beets, Radishes, Walnut Pepper Brittle, and Port Wine Vinaigrette
Wine pairing: Jaboulet Cotes du Rhone Blanc
|The panna cotta was light and silky, the beets were perfectly roasted. The salad, along with the radish and 'walnut pepper brittle' were a spicy foil.|
Wine pairing: Lazaret Cotes du Ventoux
|This entree screamed, "Autumn!" |
Wine Pairing: Volpi Moscadoro Moscato
|Flavors and textures--pure perfection!|
Kudos to the chefs and to the farm owners and staff for another wonderful collaboration. For a little town, Waxhaw's got some good stuff happening.