Thursday, February 27, 2014

Five & Ten Prix Fixe: February 27th - March 2nd


1. Charred Broccoli, garlic aioli, spiced breadcrumbs & beef chicharones
Prosecco, Nino Franco, ‘Rustico’, Valdobbiadene, Veneto, Italy, NV 

2. 5&10 Tagliatelle, gulf shrimp, roasted carrot, braised mushrooms, urfa chili, & wilted greens
Pinot Grigio, Pighin, Grave del Friuli, Italy, 2012 

3. Lemon Chess Pie, blueberry compote & compressed pear 


1. 5&10 Pate Campagne, sourdough puree, baby fennel salad, marcona almond, confit orange & crisp ham
Sylvaner de Mittelbergheim, Albert Seltz, Reserve, Alsace, France,2011 

2. Roasted Sheep’s Head, andouille jus, carolina gold rice, grilled vidalia, pickled okra & herbs
Ventoux Blanc, Cuvée des Trois Messes Basses, Rhone, France, 2012 

3. Chocolate Mousse Cake, cinnamon condensed milk & poached fig 

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day 
$36 food $15 booze


Tuesday, February 18, 2014

ESS Wine Dinner Mini-series Feb 27th

"...And I was fully aware of what has been happening on the California coast.  There is a whole class of young, thoughtful California winemakers that are interested in making wines of restraint, subtlety, and soul rather than the gooey works of alcoholic hubris that dominated the scene in the 90’s and early 2000’s.  Wineries like Peay Vineyards, Lioco, and Banshee Wines are totally redefining what California wine can be.  Jon Bonné, wine editor of The San Francisco Chronicle, has given a name to the movement with his beautiful new book entitled The New California Wine.  It is a very exciting time to explore the Cali coast.

So we at ESS decided to host a little dinner series to see what this remade New World is all about. 

The first dinner is a face-off.  On February 27th, Noah Dorrance of Sonoma's Banshee Wines will be here to show his wines against the brilliant new-style Australian bottlings brought in by Vine Street Imports.  These will be the first Australian wines ever served in Empire State South, and I’m totally pumped to pour them..."

-Steven Grubbs,
Wine Director

Sonoma v. Aussie Faceoff Dinner with Banshee Wines and Vine Street Imports

Empire State South
February 27th, 2014  7 pm
$120 per person plus tax and gratuity
rabbit terrine, quick pickled carrot, brussels, vidalia onion
Pinot Noir Rosé, Banshee Wines, Sonoma Coast, CA, 2013
Grenache Rosé, Dandelion, McLaren Vale, Australia, 2012
sauteed cobia, poached scallop, fennel, potato, their broth
Chardonnay, Banshee Wines, Sonoma Coast, CA, 2012
Chardonnay, BK Wines, ‘One Ball’, Adelaide Hills, Australia, 2012
squab breast, stuffed leg confit, liver mousseline, smoked brioche
Pinot Noir, Banshee Wines, ‘Marine Layer’, Sonoma Coast, CA, 2012
Pinot Noir, Timo Mayer, Yarra Valley, Australia, 2012
southern cassoulet of veal loin, breat, sweetbread, georgia roots, cowpeas
Pinot Noir, Banshee Wines, ‘Tina Marie’, Sonoma Coast, CA, 2012
Pinot Noir, Bindi, ‘Original Vineyard’, Macedon Ranges, Australia 2011
cinnamon panna cotta, blood orange, dark chocolate

Full text from Steve here

Thursday, February 13, 2014

Five & Ten Prix Fixe: February 13th - February 19th

**Please note, the price of our prix fixe menu has changed from $30 to $36 to reflect rising food costs.**


1. Pate Campagne, candied mustard, pear butter, mache & fried bread
Zweigelt Rosé, Nigl, Kremstal, Austria, 2012

2. Sunburst Trout, roasted baby carrots, fennel broth & caramelized onion rice grits
Sancerre, Domaine de la Perriere, Loire, France, 2012

3. Honey & Peanut Butter Ice Cream, chocolate goobers & bruléed banana


1. Beet salad, green tomato chow chow, crisp benton’s ham & grilled vidalia onions.
Bourgogne chardonnay, Jean-Marc Brocard, ‘Kimmeridgian’, Burgundy, France, 2011

2. Short Rib & Wheat Berry Stew, wilted kale, baby celery & crème fraiche.
Cabernet Sauvignon, Schug, Sonoma, CA, 2010

 3. Raspberry Frangipane Tart & coconut sorbet

No Substitutions Please.

Available for 5:30, 5:45, or 6:00 pm reservations every day

 $36 food $15 booze

Tuesday, February 11, 2014

Wine Dinner at Five & Ten: February 19th

Wine Dinner with Brian Talley of Talley Vineyards
Five and Ten
February 19th at 7 pm

The Talley family has been farming vegetables in the Arroyo Grande Valley since Brian Talley’s grandfather Oliver moved there in the 1940s.  By the 1980’s the family had taken a cue from Santa Barbara to their south and Edna Valley to the north by planting Pinot Noir and Chardonnay, and they quickly became the standard bearer for this relatively unexplored little corner of California’s Central Coast. 

photo from 

On February 19th, Brian Talley will come to Athens and walk us through both his family wines and the Cabernet they make under their second label in Paso Robles, Bishop’s Peak.  Brian is a great personality and a joy to talk to about these gorgeous wines, so we hope you can make it.

Charred Vidalias, chow chow, candied mustard, pork jus and watercress
Chardonnay, Talley Vineyards, ‘Estate’, Arroyo Grande Valley, CA, 2011

Flounder, roasted on the bone, with black garlic and mushroom dashi, charred cauliflower and Nasturtiums
Chardonnay, Talley Vineyards, ‘Oliver’s Vineyard’, Arroyo Grande Valley, CA, 2011

Roasted Salsify, ember roasted beets, strained sheep’s milk yogurt, black trumpet jus, pea shoots and crisp chicken skin.
Pinot Noir, Talley Vineyards, ‘Estate’, Arroyo Grande Valley, CA, 2011

Sweetbreads glazed in ox-tail jus split with bone marrow: garnished with pickled root vegetables and sorrel.
Cabernet Sauvignon, Bishop’s Peak, Paso Robles, CA, 2012 

Roast Duck Breast and fritter of confit, grain broth, Brussels, compressed apple, frilly mustard
Pinot Noir, Talley Vineyards, ‘Rincon Vineyard’, Arroyo Grande Valley, CA 2011
Pinot Noir, Talley Vineyards, ‘Rosemary’s Vineyard’, Arroyo Grande Valley, CA 2011

Chocolate nut torte with chopped fig, ginger-pear sorbet pears and whipped cream

$110 per person plus tax and gratuity

for reservations 

Thursday, February 6, 2014

Five & Ten Prix Fixe: February 6th - February 12th


1. Gulf Shrimp, mushrooms & fingerling potatoes glazed in boiled peanut miso butter
Fino Sherry, Cesar Florido, Chipiona, Jerez, Spain, NV

2. Duck Leg Confit, charred radish, oat risotto, swiss chard, celery & pear butter
Rioja, Sierra Cantabria, Crianza, Spain, 2008

3. Mandarin Lime Gingersnap Pie, fresh blood orange & whipped cream


1. Tomato Braised Cauliflower Gratin, toasted rye & chicken skin
Cerasuolo di Vittoria, Santa Tresa, Sicily, Italy, 2010

2. Gulf Redfish, brussels sprouts, compressed apple, salsify & sunflower seed broth
Sauvignon blanc, Thierry Delaunay, Touraine, Loire, France, 2012

3. Pear & Walnut Bread Pudding with vanilla bean ice cream

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day
$30 food $15 booze

Saturday, February 1, 2014

Super Bowl: Gridiron Grog

This weather we've been having in Athens is thoroughly preparing me for a couple of mugs of this grog on Sunday.

GRIDIRON GROG (serves 2)

• 1 oz. Captain Morgan® Original Spiced Rum
• 1 oz. Bulleit® Bourbon
• 1 oz. Olorosso Sherry
• 1 oz. Clove and Vanilla Syrup (recipe follows)
• 7 oz. hot water
• 2 strips of orange zest
• 2 Meyer lemon rounds, 1/8 inch thick, seeds removed

Rinse a small thermos with warm water and then dump out the water. Into the thermos pour
the Captain Morgan Original Spiced Rum, Bulleit Bourbon, Sherry, and Clove and Vanilla Syrup. Stir to combine. Top with hot water. Gently stir. Cap until ready to serve.

Pour the Grog into two small 6 to 8 ounce mugs and garnish each with a strip of orange zest and a round of meyer lemon that is gently squeezed over the top to release a little acid. Drink.

Clove and Vanilla Syrup

• 2 tablespoons whole cloves
• 1 ¼ cup water
• ½ Vanilla bean, scrapped of its seeds
• 1 cup sugar

In a small saucepot, bring the water, cloves, vanilla bean and seeds to a boil. Reduce the heat
to a simmer for about 10 minutes and then add the sugar and stir to dissolve. Remove from
the heat and allow the vanilla and cloves to steep in the syrup for about five minutes before

Super Bowl: Captain's Cup

This is going to be a hit, temperatures allowing, It's citrusy and light. Like dancing in the snow, bouncing over moguls, not media moguls but snow moguls. Make plenty of your orange syrup for reserve so you don't have to miss the commercials. When you shake this, shake it well.

Captain's Cup
  • 1 oz. Captain Morgan® Original Spiced Rum
  • ½ oz. Pimm’s No.1® Liqueur
  • ¾ oz. Orange Syrup (recipe follows)
  • 1 oz. lime juice
  • 2 dashes aromatic Bitters
  • Ginger beer
Combine Captain Morgan® Original Spiced Rum, Pimm’s, orange syrup, lime juice, and bitters in a cocktail shaker and shake with ice. Fine strain into a Collins glass over fresh ice. Top the drink with a splash of ginger beer, and stir gently to combine. Garnish with fresh orange slices.
 Orange Syrup (makes ½ cup)
  • 5 oranges
  • ½ cup raw sugar
Remove the zest from the oranges with a vegetable peeler, trying not to get too much of the pith. Reserve the peels and juice the fruit. The desired yield is one cup of juice.
In a small saucepot, heat the orange juice over medium heat and reduce the liquid by half. Add the sugar and reserved orange peels to the pot, stirring to dissolve the sugar. Cook for five minutes. Remove the syrup from the heat and allow the peel to steep for about 8 to 10 minutes, checking in to make sure it doesn’t become bitter.
Strain the peels from the syrup and set it aside both the peels and the syrup to cool. 

Super Bowl: Wings

Nothing says "Super Bowl" like wings. That's not just an attempt to give away the fact that I'm pulling for a team with wings on Sunday, it's a downright staple for parties (where our eyes are glued to the TV even during the commercials) to have our fingers glued together as well. Hopefully you can unstick them enough to get your hands on a Captain's Cup.

Captain Morgan Original Spiced Rum Glazed Wings, Garlic Buttermilk Dressing & Scallions
(Serves 4)

• 3 pounds chicken wings
• 1 cup Captain Morgan® Original Spiced Rum
• ½ cup sherry vinegar
• 1 tablespoon sea salt
• 1 tablespoon peanut oil
• ½ teaspoon chili flake
• 1 teaspoon corn starch
• 1 tablespoon warm water
• 3 tablespoons butter, cold
• 1 cup mayonnaise
• ½ cup buttermilk
• 1 lemon
• ½ shallot, peeled and minced
• 1 garlic clove, peeled and minced
• 2 tablespoons carrot fronds, finely chopped
• 3 tablespoon scallions, sliced very thin on a strong angle
• 1 bunch of baby carrots

Preheat the oven to 425°F. Heat a large cast-iron skillet in the oven for 5 to 10 minutes.
Rinse and pat the wings dry with paper towels, then separate the wings from the drumsticks
and discard the tips. In a large mixing bowl, dress the wings with the sea salt and peanut oil. Add
them to the cast-iron pan in 1 layer to assure even cooking and roast the wings for 20 minutes.
Turn each wing and continue roasting for an additional 15 - 20 minutes.

For the glaze, add the Captain Morgan® Original Spiced Rum to a small saucepot and reduce
over medium heat, about 10 minutes or until the liquid is reduce by half. In a small bowl,
combine the cornstarch with the warm water and set it aside. Add the sherry vinegar and the
chili flake to the rum and continue to cook for 5 minutes. Reduce the heat to low. Add the
cornstarch slurry and stir the glaze until it becomes thick. Remove the glaze from the heat and
add the cold butter, 1 tablespoon at a time, stirring until it is completely incorporated. Set the
glaze aside for later use.

For the dressing, in a small mixing bowl, combine the mayo, buttermilk, and the zest and juice
from 1 lemon. Mix together with a whisk until smooth and incorporated. Next add the shallot,
garlic, carrot fronds and 1 tablespoon of the sliced scallions. Mix until combined and reserve.
To finish the wings, turn the oven to broil and crisp each side of the wing for about 1 to 2
minutes per side. Take them out of the oven and place them onto a plate lined with a paper
towel to drain off any rendered fat. Place the wings in a mixing bowl and add the reserved glaze.

Toss the wings in the glaze to thoroughly coat each one.

To plate, sprinkle the wings with the remaining scallions and serve them with a bowl of the
dressing and the carrots
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