March 23rd Wine Dinner at ESS with Rudi Wiest

Our experience of German wine has become increasingly satisfying and increasingly varied over the last few years, and much of the thanks goes to Rudi Wiest. Rudi has been importing German wine for decades, but recently he has really embraced a new wave of young and talented winemakers from around the country, and many of them are working in styles that are bolting-on new facets to our conception of typical German wine. Along with Rudi himself, three winemakers will be in attendance: Hansjorg Rebholz, whose array of exclusively dry wines have made him arguably the most exciting young producer in Germany (we will even be pouring his hair-raising Pinot Noir), Markus Mleinek from Dr. Heger, who will be pouring his Grosses Gewächs (Grand Cru) Pinot Blanc, and also Marcel von den Benken, who represents Schloss Schonborn, an estate that has been producing wine since 1349 (and whose Spatlese Riesling from 1988 we'll be pouring, too). 

March 23rd

8:00 pm 

Reception by the bocce court with Rudi and a glass of 2011 Graf von Schönborn Estate Rosé Dry

1st.

Slightly cured GA trout with spring onion, roe, chicken skin

Silvaner, Graf von Schönborn, Estate Dry, Franken, 2010

2nd.

Warm stone crab with peanut, green garlic, and english peas

Pinot Blanc, Dr. Heger, Ihringer Winklerberg Spätlese Dry, Baden, 2007

Pinot Blanc, Dr. Heger, Ihringer Winklerberg Grosses Gewächs, Baden, 2007

3rd.

VA flounder with foraged mushrooms, pork dashi, pig skin, ricotta cavatelli

Riesling, Rebholz, Estate Dry, Pfalz, 2010

Riesling, Rebholz, ‘Ganz Horn’, Grosses Gewächs, Pfalz, 2008

4th.

Crisp pork belly with warm spring veggies and fromage blanc

Riesling, Schloss Schönborn, Erbacher Marcobrunn Spätlese, Rheingau, 1988

5th.

Rabbit with ramps, farro, and miner’s lettuce

Pinot Noir, Rebholz, Spätlese Dry, Pfalz, 2007

6th.

Strawberry pavlova

March 23rd

8:00 pm 

$125 per person plus tax and gratuity.  

 Call ESS for Reservations. 404-541-1105

 

Five and Ten Prix Fixe: March 8th - 14th

Menu A

1.
roasted cauliflower soup & a fried oyster po’ boy with shaved fennel, gribiche, and arugula
Bourgogne blanc, De Montille, France, 2008

2.
pan roasted flounder with brandade hash, wilted escarole, pickled shrimp, sherry emulsion and romesco sauce
Albariño, Legado del Conde, Rias Baixas, Spain, 2010

3.
Greendale farm’s gruyere with housemade baguette and accompaniments

Menu B

1.
local morels with shae’s brioche egg in the hole, and a little grilled Appalachian cheese toast
Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009

2.
lamb leg en crepinette with seared rapini, Israeli couscous, salsa verde, and red wine braising jus
Syrah, Qupé, Central Coast, CA, 2009

3.
Red pepper flake compressed pineapple with plugra cake and coconut sorbet
   

Available for 5:30pm, 5:45pm and 6:00pm Reservations
 

$25 food

$15 booze

Five and Ten Prix Fixe: March 1st - 7th

Menu A

1.

root vegetable confit salad with shaved pecorino, arugula, and arugula pistou

Trebbiano d’Abruzzo, Valle Reale, Italy, 2010

2.

braised beef shortribs with middlins watercress risotto, boiled peanut gremolata, and shaved truffles

Priorat, Black Slate, Porrera, Spain, 2009

3.  

Thomasville tomme with poached rhubarb, marcona almonds, hazelnuts and housemade baguette

Menu B

1.

crisped duck confit lyonnaise: frisee,  radicchio, poached local egg, bourbon mustard vinaigrette, and fresh apple

Bourgogne blanc, De Montille, France, 2008

2.

butternut squash and GA pecan raviolis with sage brown butter and parmesan

Pinot Gris, Eyrie, Dundee Hills, Willamette Valley, OR, 2009

3.

Woodland Gardens carrot cake with cream cheese frosting, caramel ice cream and candied fennel seed

$25 food

$15 booze

Five and Ten Prix Fixe: February 23rd-29th

Menu A

1.
minted pea and mascarpone raviolis with cippolini onions, maitake mushrooms, and balsamic brown butter
Pinot Gris/Pinot Blanc, Au Bon Climat, Santa Barbara, CA, 2009

2.
deviled pork belly with pearled barley, butternut squash, seared greens, and apple
Riesling, Von Hövel, Oberemmeler Hütte Spätlese, Mosel, Germany, 2007

3.
Espresso chocolate chip and vanilla bean ice cream sandwiches with passion fruit curd


Menu B

1.
arugula salad with tangerine, marcona almond, and medjool dates with Meadow Creek Appalachian cheese and bistro vinaigrette
Gruner Veltliner, Ecker, Austria, 2010

2.
lifeguard calamari with currants, pinenuts, capers, chile flake, Israeli couscous, tomato, and fresh herbs
Fiano di Avellino, Terredora di Paolo, Campania, Italy, 2010

3.
Pear upside down cake with ginger chocolate chip ice cream and candied orange

 

Available for 5:30pm, 5:45pm and 6:00pm Reservations

$25 food

$15 booze

Five and Ten Prix Fixe: February 16th-22nd

Menu A

1.

house cured salmon with marinated cucumber and radish, butter lettuce, local egg, and buttermilk dressing

Bourgogne blanc, De Montille, France, 2007

2.

crisp cornmeal dusted spot-tail trout with celery root puree,

sorghum glazed carrots, meyer lemon brown butter, citrus & fennel salad 

Insolia, Cusamano, Sicily, Italy, 2010

3.  

Pistachio ice cream with raspberry beet puree and warm cocoa doughnuts

Menu B

1.

crisped pork belly with hakurei turnips, quinoa, mustard jus, and chimichurri

Riesling, Von Hovel, Oberemmeler Hütte Spätlese, Mosel, Germany, 2007

2.

ricotta gnocchi with crisp duck confit, winter squash, and sage duck jus

Nebbiolo blend, Albino Rocca, ‘Rosso di Rocca’, Piedmont, Italy, 2009

3.

Passion fruit, almond and lemon cake with coconut sorbet

$25 food

$15 booze

Five & Ten Prix Fixe: February 9th - February 15th

Menu A

1.
roasted WG baby beets & Parisian carrots with arugula, Greendale feta, and lemon vinaigrette
Muscadet Sevre & Maine, Claude Branger, ‘Terroir les Gras Moutons’, Loire, France, 2009

2.
seared scallops with pommes anna, corn & tarragon chowder, shaved celery salad, and meyer lemon brown butter
Chardonnay, Stuhlmuller, Alexander Valley, 2009

3.
sorghum chômeur pudding cake with vanilla bean ice cream and pomegranate seeds


Menu B
1.
celery root soup with crisped celery leaves, bacon bits, and toasted lemon
Cava, Conde de Subirats, Spain, NV

2.
braised beef shortribs with leek mashed potatoes, turnip greens, wild mushrooms, and braising jus
Merlot-Cabernet, Peter Dipoli, ‘Iugum’, Alto-Adige, Italy, 2001

3.
passion fruit meringue tart with chocolate sorbet and caramel


Available for 5:30pm, 5:45pm and 6:00pm Reservations

Menu A


1.
pickled shrimp with butter lettuce, radish, celery root, and green goddess dressing
Gruner Veltliner, Ecker, Austria, 2010


2.
olive oil poached salmon with fondant fingerlings, braised baby lettuce, nicoise tapenade, and vermouth–chive emulsion
Godello, Sabrego, Valdeorras, Spain, 2009


3.
Greendale farms gruyere with housemade baguette and accompaniments


Menu B

1.
WG arugula with house-cured guanciale, shaved fennel, parmesan, and preserved lemon vinaigrette
Trebbiano d’Abruzzo, Valle Reale, Italy, 2010


2.
spaghetti and meatballs with torn basil and shaved pecorino
Vino Nobile di Montepulciano, Duca di Saragnano, Tuscany, 2007


3.
Little chocolate nemesis with fresh mint sherbet  


Available for 5:30pm, 5:45pm and 6:00pm Reservations

$25 food

$15 booze