Our last gathering was nothing short of intimate...new and old friends, candlelight, wine, and a warm, wholesome meal. Jason prepared the following menu and our creative contributors designed and captured the evening. For more images, please visit Morgan Blake's website.
SNACKS Almond Chocolate Grapes (Recipe Here) Endive Spears with Cypress Grove Goat Cheese, Cranberries, and Pistachios
FIRST COURSE Olive Oil Poached Tybee Island Shrimp with Tucker Farms Arugula, Citrus, and Roasted Fennel
MAIN COURSE Slowly Braised Lamb Shank with Sweet Pepper Relish, Spiced Lentils, Turnip and Potato Gratin, and Steamed Brussels Leaves with Meyer Lemon
DESSERT Goat Cheese Cheesecake with Fresh Raspberries