Five and Ten Prix Fixe: September 8th through September 14th

Menu A

1.

rabbit schnitzel: caper beurre blanc, wilted spinach, crisp fennel frond

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

grilled veal hanger steak:  sauce chasseur, crisped herb spaetzle, parsley pistou

Saint-Amour, Trenel & Fils, Beaujolais, France, 2009

3. Red velvet cake with caramel, cocoa nibs and chocolate sorbet

Menu B

1.

roasted and pickled mushrooms:  braised pecans, jicama, and radish

Champagne, Heidsieck-Monopole, France, NV

2.

grilled swordfish:  charred eggplant puree, okra with almonds, field pea chow chow

Gruner Veltliner, Ecker, Austria, 2009

3. Green Hill, Sweet grass dairy cheese with house-made baguette and accompaniments

$25 food

$15 booze

Five and Ten Prix Fixe: September 1st through September 7th

Menu A

1.

smoked trout salad with Woodland Gardens lettuces, cucumber, marinated field peas, pickled red onion, crisp capers, and horseradish dressing           

Gruner Veltliner, Ecker, Austria, 2009

2.

crisp pork shoulder crepinette braised with makrut lime and cane vinegar, crisp broccoli, spicy carrot jalapeno puree, and preserved lemon-avocado salsa             

Pinot Noir, Montinore Estate, Willamette Valley, Oregon, 2009

3.

Peach cobbler with mascarpone cream and spiced plum sorbet           

Menu B

 

1.

sautéed chanterelles on toast with smoked ham hock broth, sherry vinegar, and fried sage

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

Georgia shrimp in a spicy guajillo chile broth with marinated nappa cabbage, housemade chorizo, Red Mule hominy, oregano, avocado, and crisp tortilla

Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Saar, Germany, 2007

3.

Muscadine curd and hazelnut cake with vanilla diplomat and cantaloupe sorbet           

$25 food

$15 booze

Five and Ten Prix Fixe: August 25th to August 31st

Menu A

1.

Ryan’s rabbit pate with grain mustard, pickled okra, shaved radish, and maldon sea salt

Riesling, von Buhl, ‘Armand’ Kabinett, Pfalz, Germany, 2010

2.

smothered rabbit legs in sauce piquant with sautéed mustard greens and dirty rice

Pinot Noir, Montinore Estate, Willamette Valley, Oregon, 2009

3.

Chocolate Malva cake with cocoa nibs, cinnamon poached pear and whipped cream

Menu B

1.

fried smelts with shishito peppers and citrus ponzu

Bordeaux Blanc, Jean Médeville, France, 2010

2.

crisp Texas redfish with fennel marmalade, seared sugar snap peas, whipped butterbeans, and lemon emulsion

Bourgogne Blanc, Verget, ‘Terroirs de Cote d’Or’, Burgundy, France, 2008

3.

Greendale farms gruyere with housemade baguette, fig preserves, and fresh apple

$25 food

$15 booze

‘LEARN FROM A MASTER’ WINE DINNER AT FIVE & TEN

We are really excited about this one.  It takes a rare amount of dedication (and a lot of talent) to become a Master Sommelier.  Not many people understand wine the way these people do.  In fact, only 170 people have ever pulled it off (that's worldwide, all-time).  We are very lucky to be hosting one of those people, Laura Williamson, for a dinner featuring the wines of Rudi Wiest Selections.  Rudi has been bringing in some of Germany’s finest wines for over 30 years, and these days that doesn’t just mean Riesling, either.  The Germans are now making very fine wines from a wide variety of grapes, both white and red (the Pinot Noirs have recently become especially delicious).  Come and learn about the growing landscape of German fine wine with someone who knows it better than almost anybody.

‘Learn From a Master’ Dinner

Featuring the wines of Germany and Master Sommelier Laura Williamson of Rudi Wiest Selections

Monday, September 19th, 6:30 pm

1.

chilled butter bean soup with chopped pea shoots, lobster and lemon oil

Pinot Blanc, Schloss Hallburg, Franken, Germany, 2010

2.

scallop crudo with shaved Hakurei turnip salad,

lime-soy vinaigrette & toasted benne

Pinot Gris, Heger, Baden, Germany, 2009

3.

roasted cod with crisp rice cake, radish, melon and chile-ham hock broth

Riesling, Dr. F Weins-Prüm, Ürziger Würzgarten Kabinett, Mosel, Germany, 2009

4.

Squab, mustard spaetzle, lacinato kale, pinot noir jus

Pinot Noir, Rebholz, Spätlese Trocken ‘Tradition’, Pfalz, Germany, 2007

5.

Chapel Hill Creamery, Carolina New Moon with apple gelee, pecan bread

Riesling, Karthäuserhof, Eitelsbacher Karthäuserhofberg Auslese, Mosel, Germany, 2005

6. Bienenstich Cake with Local Apple, Riesling Compote, Candied Almonds and Honey

Call 706-546-7300 for reservations.  $100 per person (tax & gratuity not included)

The Great Values of Bordeaux with Eric Fourault

When we think of Bordeaux we often think of great wines but we rarely think of great deals.  Over the last 30 years the prices of many Classified Growth wines have exploded, shooting up by an incredible 2000% or 3000% in some cases.  Every once in while, however, we run across solid Bordeaux at prices that are still perfectly reasonable.  Last year, I met Eric Fourault.  Eric is a Bordelais broker who also works for Baron Edmond de Rothschild’s parent company, and he showed me some fantastic wines at easy prices.  Later, I was lucky enough to sit down to dinner with him and an assemblage of bottles from all over Bordeaux.  Eric knows his country as well as anyone and is a walking history-book of the area, so the meal was a real thrill.  Come meet Eric on September 7^th at ESS and get an education on one of the world’s most important wine regions.  At $60, it’ll be a very rare thing:  a great deal on great Bordeaux.  As a bonus, we’ll also be featuring a wine from one of Baron Edmond de Rothschild’s ventures in Argentina, Flechas de los Andes.   

Check it out:

THE GREAT VALUES OF BORDEAUX WITH ERIC FOURAULT

Wednesday, September 7^th, 7:00 PM

EMPIRE STATE SOUTH

 

1. Marinated clams with arugula, pickled nardellos, garlic chips, and olive oil

Bordeaux blanc, Chateau La Freynelle, 2009

 

2. Grilled Hanger Steak with sweet potato puree and roasted baby onions with sweet potato greens

Moulis-en-Medoc, Chateau Malmaison, 2006

Listrac-Medoc, Chateau Clarke, 2004

 

3. Mimolette cheese with accompaniments

Malbec blend, Flechas de los Andes, 'Gran Corte', Mendoza, Argentina, 2007

 

4.  Tarte tatin with Crème Fraiche

 

$60 dollars per person plus tax and gratuity. Call ESS at 404-541-1105 for Reservations. Space is limited.

- Steven Grubbs, 

Wine Director, ESS

Red Mule Grits

I have known Tim and Alice Mills for a very long time and I never tire of chatting with them at their in-town farm on the Northeast side of Athens. They are salt-of-the-earth people who understand the community of food. Luke is their 18 year old mule who, as Tim will tell you, is a "helper", not a "motor". That mule weighs 1200 pounds. Big helper.

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