Hugh Acheson Dinner 10/19 @ Hot & Hot Fish Club in B’ham!!


Chris & Idie Hastings are hosting a dinner prepared by Chef Hugh Acheson to celebrate his new cookbook…here’s a peak @ the menu-

First Course:
Roasted Carrot & Beet Salad with Feta,
Parsley and Cumin Vinaigrette
2008 Livio Felluga Pinot Grigio, Italy


Second Course:
Frogmore Stew
2009 Hirsch Vineyards Hot and Hot Cuvee
“Old Dodge” Pinot Noir, Sonoma Coast


Third Course:
Braised Quail with Leeks, Dates & Cider
2009 Domaine Coudoulis Lirac Rhone


Fourth Course:
Pecan and Pear Flip Cake
2008 Donna Fugata “Ben Rye” Passito del Pantelleria, Italy


$75 per person
Excludes tax and gratuity



~ by elevatedsouthern on 2011/09/20.

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