Saturday, November 3, 2007, 7:00 pm
Members $125, General Public $155

Mark Hibbs's contemporary Carolina cuisine is based on seasonal ingredients sourced from a trusted network of local producers. For this farm-to-table dinner, Hibbs will team up with pastry chef Gwendolyn Fodse-Hibbs and chef Denis Dronne to create a unique taste of the region using specialty poultry and game from Ashley Farms and produce from New Town Farms.

Hors d’Oeuvre

Ashley Farms Poulet Rouge Cock's Comb Lollipops with Apple Orchard Farm Molasses Glaze and Linwood Gardens Sage

Carolina Rabbit Rillettes with Green Tomato Jam

Ashley Farms Pekin Duck Prosciutto

New Town Farms Swiss Chard-Wrapped Spinning Spider Creamery Chèvre

Powdered Sugar-Dusted Carolina Sweet Potato Beignets with Caramelized Onion Butter

Champagne Duval-Leroy Brut 1996

Dinner

Seared North Carolina Mountain Trout Fillet with New Town Farms Tricolored Carrots and Linwood Gardens Chive Beurre Blanc
Terre Rouge Roussanne 2004

Braised Ashley Farms Poulet Rouge Oysters with Riverview Farm Heirloom Grits and Black Truffle
Terre Rouge Tête-à-Tête 2003

Ashley Farms Davie County Rabbit Three Ways > Grateful Growers Farm Bacon-Wrapped Stuffed Rabbit Saddle, Rabbit Confit, and Seared Rack of Rabbit, Served with New Town Farms Baby Beets and Natural Rabbit Jus
Terre Rouge Mourvèdre 2001

Roasted Ashley Farms Guinea Fowl Breast with New Town Farms Root Vegetable Mélange and Linwood Gardens Sage
Terre Rouge Sentinel Oak Vineyard Syrah 2001

Roasted North Carolina Apple with Hoffman Farm Sweet Potato Ice Cream and Apple Orchard Farm Wildflower Honey
Terre Rouge Muscat à Petit Grains 2004