Grits, Wine, & Swine- A Forsyth Event Not to be Missed!

Every now and then something pops up in my social media feed and I go- Oh. My God. That sounds AMAZING! I need to know more!

 

Luckily, in this instance, Chef Jamie Waters was gracious enough to answer my questions via Facebook Messenger- and now I can relay them to y’all. The event that caught my eye is the Wine & Swine event at The Grits Cafe.

 

MW:

So…. let’s get some basics first. What led to doing this?

JW:

“We generally try to do at least 2 or 3 specialty events every year. We hosted a wine dinner this past spring and there was quite a demand for doing another one in the fall, so here we are.”

MW:

 

“And can you tell us about the courses themselves that will be served, or is that a surprise?”

JW:

“Lol. No surprises here. We like to source great local ingredients & treat them with respect and love while highlighting the farm/business to our guests at the same time. We sourced some excellent heritage Berkshire pork from Comfort Farms in Milledgeville. I’m sure you’re familiar, but they are doing some amazing work! And not only with high quality food, but also in veterans lives.

So, in keeping with the theme ‘Wine & Swine’, we are going to use their Berkshire pork in every course. We’ve also sourced fresh fall & winter vegetables from The Dirtfarmers in Macon as well as Watson Farms in Forsyth.

Here’s a sneak peek at the menu:

1 Amuse: Crispy pork rind stuffed with house made Boursin & Berkshire bacon jam

2 Honey & apple cider vinegar glazed, Peach wood smoked Berkshire pork belly & black mission figs over local collard greens

3 Bacon infused curried pumpkin bisque with toasted pumpkin seeds & grilled ciabatta

4 Dickey’s Peach wood smoked, coffee rubbed Berkshire pork loin, roasted root vegetables, “edible dirt”, Basmati rice pilaf & coffee infused pork Demi glacé

5 Dark chocolate & caramel bread pudding with brown sugar bacon creme anglaise and candied pecans”

 

MW:

*mouth drops- long pause*

“OMG- that sounds amazing!:

JW:

“Of course, all of these dishes will be excellently paired with wines from Scarpetta winery in Italy by everyone’s favorite Sommelier, Allan Bass.”

MW:

“He is everyone’s favorite for sure!”

 

Of course, there aren’t photos of these incredible dishes yet- but Chef Jamie was nice enough to send me a few from their last event:

 

 

MW:

“ awesome. Thank you!! So- what else should people know? Plan for an Uber? I mean it sounds like it’ll be worth it!”

JW:

“Not a whole lot really. Just to come with an open mind and hungry stomach. Lol. It will hopefully be a great evening of food, wine & fellowship! Also, there are still several seats available. Please call (478)994-8325 and reserve a space soon!”

 

Well guys- you heard him! Call 478-994-8325 to reserve one of the few spots left- the dinner takes place September 27th at 6:30 pm.

 

Love to all y’all,

 

Molly