Monthly Archives : December 2014

A Festive Season: Join Us For The Holidays

Like many of you, we look forward to the Holidays each year in the Carolinas. Rich and I chose Greenville, SC and the Upstate region as our headquarters for many reasons: the beautiful setting, miles of scenic mountain roads, the vibrant lifestyle, a friendly community, and the year-round mild climate. This is our home. Each holiday season I’m reminded of how much this place means to me, and how welcoming everyone has made us feel. We are truly fortunate to be able to raise our children here, in this wonderful corner of the world. And we want you to share the joys of this season with us. We have a full December Calendar of fun events and dinners for you and your loved ones to celebrate as well.

The holidays come just once a year and that’s what makes them so special. Rich and I look forward to seeing you and sharing in the celebration.

Happy Holidays,

George

 

Wednesday, 12/24: Christmas Eve Dinner at Restaurant 17

Chef Adam and his team are preparing a delicious culinary experience on one of the most magical nights of the year. With a truly one-of-a-kind menu that features a number of subtle interpretations of traditional holiday dishes, Restaurant 17 is the ideal place to start a new Christmas Eve tradition with your family. See our Christmas Eve Menu.

Wednesday, 12/31: Ring in ’15 at 17

What an eventful year it has been. If 2015 is anything like 2014 then it promises to be full of close friends, good times, and lifelong memories. We will be kicking the year off right at Hotel Domestique and Restaurant 17 with a New Year’s dinner and celebration for the ages. Learn more about our New Year’s Eve celebration.

Tuesday Nights (recurring): Cena Italiana, 3 Courses for $30

Every Tuesday Chef Adam will serve Cena Italiana (Italian Supper) with a unique menu of handmade pastas. See the current Cena Italiana menu.

Christmas Eve at 17

Sleigh bells are ringing. The halls are decked. And the Yuletide beckons. That can only mean one thing: Christmas Eve at Restaurant 17. The warm, inviting ambiance provides the perfect backdrop for family and friends to come together and celebrate one of the most enchanting nights of the year. Chef Adam and his culinary team are preparing a fresh, three-course seasonal feast, featuring subtle interpretations of traditional holiday favorites—all paired with an eclectic collection of wines. This truly promises to be a special evening that you and your loved ones will remember for many Christmases to come.

Wednesday, December 24, 2014
Christmas Eve Dinner
Special hours: 5 – 9 pm
3 Course, Formal Holiday Menu
$65* pp or $98* pp Wine Pairings with Courses
$18* per Child under 12
Reservations required

*tax and gratuity not included

This is a limited seating event; please contact us today to reserve your spot: 864-516-1254


Menu

STARTERS

Local Spicy Arugula and Kale Salad, Anson Mills Brewster Oats, Shaved Heirloom Radish, Pickled Squash, and Fromage Blanc

2013 Jean Francois Merieau, ‘L’Arpent des Vaudons’ Sauvignon Blanc, Loire, Valley, France

Rocky Nook Oysters on the Half Shell, Warm Guanciale and Shallot Marmalade with Gremolata

mv Scarpetta, ‘Timido’ Brut Rose Spumante, Friuli, Italy

Seared Foie Gras, Carrot Cardamom Corrnmeal Blini, Crème Fraiche, Ginger Cherry Jus

2013 Bernhard Ott, ‘Am Berg’ Gruner Veltliner, Wagram, Austria

High Valley Farm Mountain Trout Crudo, Grapefruit Conserva, Roasted Peanuts, Charred Scallion, Young Greens, and Benne Seed

2013 Fattoria Laila, Verdicchio dei Castelli di Jesi, Marches, Italy

Local Sunchoke Soup, Truffle Potato and Fried Thyme

2012 Henri Perrusset, Chardonnay, Macon-Villages, Burgundy

ENTREES

Greenbriar Farm Heritage Pork Crepinette, and Belly, Mushroom, Bok Choy, Garlic, Ginger, Scallion, Benne Seed and Sunny Farm Egg

2011 Domaine de Chateaumar, Chateauneuf du Pape Rouge, Rhone Valley, France

Alabama Grassfed Beef, Local Charred Broccoli, Cippolini Onion, Rutabaga-Potato Mash, Bourbon Peppercorn Sauce<br

2010 Chateau Belregard-Figeac, ‘Tellus Vinea’ Rouge, Bordeaux France

Grilled Manchester Farms Quail and NC Duck Sausage, Winter Squash, Grilled Turnips and Their Greens, Sweet Potato and Mustard Glace

2007 Berger, Riesling Steingraben Reserve, Kremstal, Austria

Braised Bethel Trails Lamb Lasagne, Charred Kale, Vegetable Ragout and Housemade Ricotta

2011 Prieler, Blaufrankisch Johanneshohe, Burgenland, Austria

Roasted Chestnut Rissoto, Carolina Gold Rice, Winter Citrus, Hazelnuts, Mustard Green Gremolata

2011 Domaine Overnoy-Crinquand, Arbois-Pupillin Chardonnay, Jura, France

Crispy Sheepshead, Romanesco, Cauliflower, Butter Braised Radish, Spaghetti Squash, Asian Winter Greens and Root Vegetable Emulsion

2013 Tomero, Torrontes, Salta, Argentina

DESSERTS

Toasted Black Walnut Brioche with Sour Cherry and Crème Fraiche Ice Cream

2012 La Tour Vieille, Banyuls Rimage, France

Chocolate Peppermint Espresso Semifreddo w/ Smoked Coffee Ice Cream<br

Madeira, ‘Savannah’ Verdelho, Madeira

Lemon Glazed Pound Cake, Winter Citrus Curd, Hazelnut Nougatine and Candied Citrus

mv Ca Furlan, Prosecco ‘Cuvee Beatrice’, Veneto, Italy

Selection of Cheeses with House Crackers and Accompaniments

2008 Cloudy Bay, Late Harvest Riesling, New Zealand


Make a Reservation

A Culinary Celebration of our James Beard House Dining Experience

James Beard House Dinner at Restaurant 17 – Thursday, December 11

Earlier in November I had the honor of being invited once again to the prestigious James Beard House—the renowned, national non-profit kitchen in Greenwich Village New York who’s mission is to “celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.” It was a wonderful experience for me and the entire Restaurant 17 team to be able to prepare a special menu for such a respected culinary audience.

View a gallery of images from our trip.

It was a terrific evening for all of us: both rewarding and fun. Best of all, we have decided to duplicate that meal—the entire menu that we served at the James Beard House—for our customers at Restaurant 17. The multi-course menu was well received in New York, and we hope that you will feel the same. Learn more about this special event and the menu.

I hope you will join us for this special evening. Our talented culinary team put a lot of effort into creating what we feel is a delightful menu and we look forward to sharing it with all of you: the customers who serve as the inspiration for everything we do here. It was gratifying to know that our culinary philosophy at Restaurant 17 was so well received and embraced in New York. We hope everyone here will enjoy it just as much.

See you soon,
Adam

My Holiday Wine Picks

Catherine Walker

Restaurant 17 Sommelier

I am most excited about German and Austrian wines for this holiday season. Our farm to table focus at Restaurant 17 means that even during the chilly winter season the chefs are continuing to source only what is locally available. They are cooking with kale, sweet potatoes, daikon, delicata squash, hakurei turnips, persimmons and many other wonderful winter foods where German and Austrian Rieslings and other native Austrian varietals, Gruner Veltliner, Furmint and Blaufrankisch, couldn’t be more perfect.  Forget that the labels are hard to read, the words long and often difficult to pronounce. Created by small family run estates, these wines are unique, superb with food, and young or old, posses a freshness and an elegance that will render you speechless.


2002 Künstler, ‘Hölle’ Riesling Spätlese Trocken, Rheingau, Germany

Riesling is one of the most magnificent and intriguing grapes to be made into wine.  From a dry wine that is driven with minerality, all the way to a sweet wine tasting of perfectly ripe fruit, it can perform in every style. Bright, lively acidity and fresh aromas that are maturing spectacularly with age, Künstler’s, 2002 Riesling is a wine to be enjoyed as an aperitif or accompanying a dish such as our delicious sweet potato risotto.


2013 Heidi Schröck, Furmint Trocken, Burgenland, Austria

A native varietal to Austria, Furmint, encompasses only 9 hectares (a little over 22 acres) of all vine plantings in Austria. Female winemaker, Heidi Schröck’s, 2013 Furmint is beautiful.  Dry with notes of quince, green apple, hints of ripe peach and white pepper, this wine sings with local rainbow trout.

 


2009 Höpler, Blaufränkisch, Burgenland, Austria

An exciting red wine for winter cuisine, Blaufränkisch is a native varietal to Austria with which you will have an abiding fascination. It produces wines with rich tannin and notes of red currants, black cherry, and blackberry. Its distinct spicy character will have you continually wanting to revisit the wine for another sip. Höpler’s 2009 Blaufränkisch could not find a better match than with our Artisan cured meats or grilled local grassfed beef.