November 18th, 2011 by Gemma Bowes

2009 Beaujolais Villages (Gamay), Louis Tête, “Le Pot” ~ France

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GA Rabbit Terrine, Pistachio, Smuttynose Grain Mustard, Young Fennel Salad

2005 Châteauneuf-du-Pape (Grenache, Mourvèdre, Syrah), St Henri ~ Rhône

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Seared Red Trout, Long Beans, Chinese Style Bacon, Soy Reduction

NV Sparkling Rosé (Merlot, Incrocio Manzoni), La Tordera “Cuveé di Gabry” ~ Italy

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NY Strip “Barrel” Style, Peanut Potatoes, Skillet Greens, Duxelle Jus

2009 Maranges 1er cru (Chardonnay), Bachelet Monnot, “La Fussiere” ~ Burgundy

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Pork Fat Shortbread Cookies, Cherry Mousse, Cherry Gastrique

2006 Quinta da Muradella, “Gorvia Blanco” (Dona Blanco) ~ Monterrei

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Executive Chef: Shane Devereux
Sommelier: John Dirga
Gentlemen of Spirit: Fablte Thomas Jun & Eric Simpkins

Tip of the hat, BIG TIME… to The Bill Lowe Gallery

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The hiatus is over – we are gearing back up for the summer and fall.

The DP crew had to take a short break to get our new restaurant concept up and moving.  Some of you already know we have signed a lease at 905 Juniper Street in midtown – I began receiving inquisitive emails within an hour of signing the lease! (Who’s the mole!?) We hope to open the Juniper spot in late summer.  The rollout will be, in true Dinner Party tradition and style, unique. (If anyone knows how it is going to be executed, dammit, I give up!)

Now, to clear up some confusion… The question has been posed by some folks as to how Dinner Party can open up a restaurant – where the location is obviously disclosed, cuisine/menus will be known, pairings alluded to – when the whole Dinner Party concept and intrigue is centered around the element of surprise. (The question is appropriate. Our logic may seem convoluted, but there is sound reasoning and sense here! Promise.)

Ultimately, Dinner Party was started as a test kitchen/restaurant of sorts.  We knew long before we began this project that our aim was to open a restaurant, which is a tricky proposition these days.  The idea was conceived at 3am in the morning over a post-shift cocktail at TOP FLR.  We wanted to put together a monthly food, wine & spirits “jam session” in the most avant garde locations possible.  Those of you who have attended a dinner party didn’t know you were part of a culinary clinical trial. As it turns out – the medicine works.

We have garnered an invaluable wealth of knowledge over the last two years executing these dinners.  Chef Devereux has created some amazing menus working with all sorts of ingredients and techniques. Our servers, cocktail director and sommelier have enjoyed the very rare opportunity to elevate their skills in very challenging circumstances (e.g., an airplane hangar, empty warehouse, Piedmont Park, and most recently, center court at the GA Tech Basketball coliseum). Believe me, more than once they have all looked at me with expressions that could only be interpreted as, “Are you kidding me???” But we always pulled it off…and we have all enjoyed seeing your reactions and hearing your genuine praise for the food, service and the experience. (Ok, ok…but where is the correlation??)

The menu, atmosphere, philosophy and ethic of our new venture will incorporate many things we have learned thus far from the Dinner Party “experiment,” but, no; the restaurant will not be called Dinner Party. It will be unique unto itself to be sure, but there will most definitely be a splash of Dinner Party character in the air, and it will be brought to you by the same folks…

Even with the addition of the new spot, Dinner Party, and the dinner parties we have been throwing for the last 2 years, will continue – as long as Chef Devereux, Darren and I are working together in the city. They are far, far too much fun to ever let them go by the wayside.

Dinner Party events are scheduled for June, July, August & September. Those of you on the waiting list will be emailed with dates before they are posted on the site…

Hoping to see ya’ll soon.

CHEERS,
Patrick

March 14th, 2011 by Besha Rodell

March 13th, 2011 by Debbie Michaud & Besha Rodell

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Vietnamese Congee, Braised Oxtail, Shallots, Cilantro, Chili Oil

Dish similar to porridge with the flavors of South Vietnam

Star anise is the main spice with cilantro and a bit of cinnamon to add balance

Riesling Kabinett 2009, Reuscher-Haart, “Piesporter Goldtröpfchen” Mosel

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“Bread and Butter,” Foie Gras Tourchon, Ciabatta, Saffron Jelly, Truffled Greens

Foie Gras fat content is so large that it has a similar texture to butter

Here it is meant to spread on bread or toast with a little Apricot jelly hinted with saffron

Pinot Grigio 2009, Lechthaler, “Torre di Luna” ~ Trentino Alto-Adige

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Potatoes Rousti , Chopped Shrimp, Mushroom Ragout

Rousti is like a dense potato cake

Here we dredge in butter and herbs then force the mixture into a mold

Chardonnay 2009, Domaine Lefage, “Novellum” ~ Côtes Catalanes

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Braised Rabbit, Baby carrots, shallots, Mustard Greens, Sherry Vinegar Jus

Farmed rabbit soaked in sherry vinegar to break down the meats tissue for tenderness

Braised with rabbit stock and raisins for a bit of sweetness

Mustard greens are slightly bitter but will go well with the tang and sweet notes from the rabbit

Aglianico 2009, Terredora di Paolo ~ Campania

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“Brasstown Beef Duo”, Braised Cheek & Roasted Strip Loin, Mushroom Duxelle, Fingerling Potatoes, Garlic Jus

We love Brasstown Beef … Get to know them, you won’t regret it …

Cheek and loin are cooked separate but with same seasonings

Duxelle is a reduction of mushrooms, shallots and brandy (sans cream)

Rosso Toscana 2007 (Prugnolo Gentile, Cabernet, Merlot), Avignonesi ~ Montepulciano

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Blood orangé sorbet and Champagne granita, Granola

Simple scoop of blood orange sorbet which is without cream or eggs and a granita

Free form of sorbet … like an iccee

Pineau des Charentes, Maison Prunier ~ Cognac

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Executive Chef: Shane Devereux

Chef Paul Luna // Lunacy Black Market

Sommelier: John Dirga

Cocktails: Lance Warner

Parsnip Puree, Truffled Yolk, Parmesan Croutons

Winter root vegetable soup with organic parsnips, cousin to the carrot but sweeter when cooked. Grated parmesan ciabatta croutons add some saltiness to balance the flavors, along with the creamy farm egg yolk with truffled salt

Riesling Kabinett 2008, Carl Loewen “Leiwener Klostergarten” ~ Mosel

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Frisee and Arugula Mix, Duck Chicharrons,Candied Apple, Walnut Vinaigrette

Hydroponic, local baby arugula and bitter greens with duck skin crisps. Walnut vinaigrette lends a meaty component, sweetened by a whole lady apple

Verdicchio di Matelica 2008, Bisci ~ Marche

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Carolina Red Fish, Edamame, Mushroom Blend, Orange, Spicy Ponzu

Coastal line-catch, seared in a citrus chili soy sauce. Edamame, a Japanese preparation of young soybean pods, enhance the fresh flavors, contrasting with the savory earthiness of hedgehog, maitake and shitake mushrooms

Counoise 2006, Domaine Monpertuis, ” Vignoble de la Ramière “ ~ Rhône

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Confit Pork Loin, Sweetbread and Brussels sprout Hash, Blackberry Mustard

Alabama pork simmered in duck fat, with a coarse mixture of rich veal glands and jumbo sprout leaves to match the savory component. Whole mustard seed with fresh blackberries complete the dish with sweet & sour sauce

Syrah 2005, La Sirena ~ Santa Ynez Valley

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Lemon Tart, Italian Meringue, Blueberry Reduction

Pate sucré sugar pastry with a traditional Italian meringue made by whipping egg whites while slowly adding hot sugar.organic blueberries are thickened to a sweet sauce to complement the tartness

Chardonnay 1995, Kalin Cellars ~ Sonoma County

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Executive Chef: Shane Devereux

Sommelier: John Dirga

Cocktails: Lance Warner