As the days get shorter and Georgia farms bring in their last fall harvest, it’s the perfect time to gather friends around the table. Chef Paul Zang takes you through a four-course, farm-to-table dinner party menu built on the best of the late-autumn season: earthy roasted beets, wild Georgia shrimp, sweet potatoes and crisp North Georgia apples. Donald Hackett of Vin Voyages pours a wine chosen for each course, and he’ll explain why each pairing works so you can pick wines with confidence at your own table.

Chef Paul will show you how to plan and pace a dinner party menu, including what to prep ahead so you can spend the evening with your guests instead of in the kitchen. You’ll learn to whip feta until it’s silky, cook creamy stone-ground grits, make light, tender sweet potato gnocchi, and sear and glaze pork tenderloin so it stays juicy. You’ll go home with recipes and techniques ready for the holiday season, plus a better sense of how to match wine to food.

What’s on the Menu:

• Roasted Beet Salad with Whipped Feta, Pistachios and Aged Balsamic: Sweet roasted beets on a bed of tangy, cloud-like whipped feta, finished with toasted pistachios and a drizzle of syrupy aged balsamic. It’s a vivid start that looks as good as it tastes.
• Georgia White Shrimp and Stone-Ground Grits with Tasso: Wild-caught shrimp from the Georgia coast over slow-cooked, creamy grits, with a spicy, smoky tasso ham pan sauce. It’s a Southern classic, done right.
• Sweet Potato Gnocchi with Brown Butter, Sage and Toasted Pecans: Light, tender dumplings made with Georgia sweet potatoes and tossed in nutty brown butter with crispy sage and toasted pecans. This is the class’s hands-on lesson in a technique anyone can master.
• Cider-Glazed Pork Tenderloin with Roasted Apples and Braised Collards: Juicy pork tenderloin brushed with a glossy glaze of reduced apple cider, sorghum and Dijon, served with caramelized apples and tender braised collard greens. It’s fall on a plate.

Come hungry and ready to sip. You’ll enjoy a tasting portion of every dish alongside Don’s wine pairings, and leave with a complete menu for your next gathering. It’s a great way to start the holiday season with friends, and with ideas you can take to your Atlanta farmers market and your own dinner table.

Saturday, November 21st - 6:30pm to 9:30pm

Prices are listed per person.