image Wine Dinner with JP Bourgeois, December 4th image My Holiday Wine Picks

An Encore: James Beard House Dinner at Restaurant 17

A taste of New York in South Carolina
On Thursday December 11, award-winning Chef, Adam Cooke, will be recreating a special dinner for Restaurant 17 guests—the same meal he recently prepared in New York for the distinguished James Beard House. Adam and his talented team delighted the prestigious Greenwich Village kitchen with internationally influenced, “Southern-inflected” dishes that wonderfully convey his fresh, vegetable-forward approach that incorporates that latest culinary innovations.

Learn more about the James Beard House. View a gallery
of images from our trip.

Thursday December 11 / 7 pm$85*pp for 5 Courses with Wine Pairings
Reservations required. Seating limited to 75.

*Tax and gratuity not included.

A very special evening—for Chef Adam, as well as the guests
“It was an honor to be invited to the James Beard House again,” Adam says. “The entire 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 our customers at Restaurant 17. It is gratifying to know that our culinary philosophy at Restaurant 17 was so well received and embraced at a very special kitchen in New York. We hope everyone here will enjoy it as well.”


Menu

CANAPES

Smoked-Trout Spread on Buckwheat “Wheat Thins” with and Caviar

Lamb Carpaccio Flatbreads with Cucumber, Yogurt, and Dill

Parsnip Soup with Warm Mushroom Broth and Cracklings

Chorizo Buñuelos with Date Jam and Black Olive Dust

2012 Clos Cibonne Tibouren Rose ‘Cru Classé’, Cotes de Provence, France

DINNER

Mountain Trout Poke with Apple, Shishito Peppers, Charred Scallion, Peanut, Benne and Ginger

2013 Do Ferreiro Albariño, Rias Baixas, Spain

Bacon-Wrapped Rabbit Saddle with Brown Butter Sweet Potato, Turnip Mostarda, Butter-Braised Radish and Sour Cherry Sauce<br

2011 Joh. Jos. Prüm, Riesling Kabinett, Mosel, Germany

Braised Local Pheasant Cavatelli with Sumac, Stone Fruit, and Mustard Green Gremolata

2012 Domaine Tortochot, Morey-St-Denis, Burgundy, France

Pork Crépinette with Cauliflower-Pecan-Golden Raisin Aigre-Doux, Toasted Farro, Baby Kale and Lardo Vinaigrette

2008 Il Colle, Brunello di Montalcino, Tuscany, Italy

Compressed Spiced Carrot Custard Cake, Warm Benne Seed Brown Butter Streusel, Orange Toffee Sauce, Carrot Carraway Sugar and Cream Cheese Ice Cream

2013 La Morandina, Moscato d’Asti, Piedmont, Italy


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