From: Facebook
From: Facebook
On Thursday, January 22nd, Butcher & Bee will host Chef Matt Bolus from Nashville's popular 404 Kitchen and several Austrian and German winemakers for a four course dinner.
There will be two seatings for the event (6:30 pm and 8:30 pm) with a cost of $75 per person. Each seating will feature different wines and winemakers. Prior to each seating, guests will enjoy both grilled and steamed oysters.
If you are interested in attending, send an e-mail to info@butcherandbee.com.
Here’s a look at each menu:
FIRST SEATING, 6:30PM
1st Course
- Crudo with blood orange, fennel, and bee pollen
- Wine pairing: Riesling Feinherb “Porphyr”, 2013
2nd Course
- Triggerfish schnitzel with brown butter spätzle, Brussel sprouts, capers, and preserved lemon
- Wine pairing: Gruner Veltliner Frauenweingarten Federspiel, 2013
3rd Course
- Rabbit fricassee braised in apple cider and chicken stock with Jerusalem artichokes, dandelion greens, apples, and Calabrian peppers
- Wine pairing: St. Laurent, 2013
4th Course
- Meyer lemon tart with almonds and white chocolate
- Wine pairing: Oster-Zeltinger Schlossberg Riesling Auslese “Schmitt”, 2003
SECOND SEATING, 8:30PM
1st Course
- Crudo with blood orange, fennel, and bee pollen
- Wine pairing: Gelber Muskateller, 2011/2012
2nd Course
- Triggerfish schnitzel with brown butter spätzle, Brussel sprouts, capers, and preserved lemon
- Wine pairing: Gruner Veltliner Heiligenstein, 2013
3rd Course
- Rabbit fricassee braised in apple cider and chicken stock with Jerusalem artichokes, dandelion greens, apples, and Calabrian peppers
- Wine pairing: St. Laurent, 2013
4th Course
- Meyer lemon tart with almonds and white chocolate
- Wine pairing: Turmchen Riesling Spatlese, 2006
