Monday, September 28, 2009
Farm-to-Table Dinners Return October 21st.
Local 11 Ten's own Chef Rodgers will once again be pairing up with local farmer Daron Joffe, better known as Farmer D. for a series of special "farm-to-table" dinners, featuring locally-grown seasonal ingredients and a special menu for each evening. Book your seat now for this special evening. Call Local 11 Ten for reservations at (912) 790-9000, and stay tuned for further details.
Thursday, September 24, 2009
March of Dimes Signature Chefs Auction November 5
Local 11 Ten's own Chef Rodgers will be participating in the Signature Chefs Auction for the annual March of Dimes on November 5th at the Hyatt Regency in Savannah on November 5.
Join the March of Dimes for its annual Signature Chefs Auction, presented by Aetna, featuring specially prepared signature entrée samples from preeminent local chefs. Patrons also have the opportunity to bid on extraordinary silent and live auction packages and all proceeds benefit the March of Dimes. Tickets and Sponsorship opportunities are now available.
For more information and tickets, please contact:
Sue Adler Community Director South Georgia Division
6555 Abercorn Street, Suite 104, Savannah, GA 31405
912-354-5900sjadler@marchofdimes.com
Date:
ThursdayNovember 5, 2009
Location:
Hyatt Regency Savannah
Two West Bay Street Savannah,, GA
Phone:
912-354-5900
Join the March of Dimes for its annual Signature Chefs Auction, presented by Aetna, featuring specially prepared signature entrée samples from preeminent local chefs. Patrons also have the opportunity to bid on extraordinary silent and live auction packages and all proceeds benefit the March of Dimes. Tickets and Sponsorship opportunities are now available.
For more information and tickets, please contact:
Sue Adler Community Director South Georgia Division
6555 Abercorn Street, Suite 104, Savannah, GA 31405
912-354-5900sjadler@marchofdimes.com
Date:
ThursdayNovember 5, 2009
Location:
Hyatt Regency Savannah
Two West Bay Street Savannah,, GA
Phone:
912-354-5900
Friday, September 18, 2009
Winemaker Clarke Swanson Joins the Virginia Willis Book Dinner
Winemaker Clarke Swanson Joins Chef Rodgers and Virginia Willis for the Wine and Book Dinner on Wednesday, Sept. 23-- make your reservations now! seats are limited.
http://www.virginiawillis.com
www.swansonvineyards.com
Join Local 11 Ten on September 23rd as Chef Jeff Rodgers recreates a five-course menu from Willis’ Bon Appétit, Y’all! Three Generations of Southern Cooking. As a Georgia native and highly-respected culinary author and food professional, Willis partners with Rodgers to celebrate southern culture and cuisine, offering guests a unique, late summer harvest dinner and a reading from her book. In addition, Winemaker Clarke Swanson of Napa Valley’s Swanson Vineyards will take part in the evening, pairing a collection of his wines with the seasonal menu and speaking on the unique history and characteristics of his vineyard. “Today, with 100 vineyard acres in the Oakville appellation, Swanson is committed to outstanding and sustainable vineyard practices that nurture merlot, cabernet sauvignon, pinot grigio and other small lots of distinctive varietals.”
Arrive at 6:30 pm. for passed appetizers, the book signing and an opportunity to meet both Willis and Swanson. The dinner is $85.00 per person including tax and gratuity. Please call the restaurant at 912-790-9000 to schedule a reservation. Visit www.virginiawillis.com and www.swansonvineyards.com to learn more about each guest.
http://www.virginiawillis.com
www.swansonvineyards.com
Join Local 11 Ten on September 23rd as Chef Jeff Rodgers recreates a five-course menu from Willis’ Bon Appétit, Y’all! Three Generations of Southern Cooking. As a Georgia native and highly-respected culinary author and food professional, Willis partners with Rodgers to celebrate southern culture and cuisine, offering guests a unique, late summer harvest dinner and a reading from her book. In addition, Winemaker Clarke Swanson of Napa Valley’s Swanson Vineyards will take part in the evening, pairing a collection of his wines with the seasonal menu and speaking on the unique history and characteristics of his vineyard. “Today, with 100 vineyard acres in the Oakville appellation, Swanson is committed to outstanding and sustainable vineyard practices that nurture merlot, cabernet sauvignon, pinot grigio and other small lots of distinctive varietals.”
Arrive at 6:30 pm. for passed appetizers, the book signing and an opportunity to meet both Willis and Swanson. The dinner is $85.00 per person including tax and gratuity. Please call the restaurant at 912-790-9000 to schedule a reservation. Visit www.virginiawillis.com and www.swansonvineyards.com to learn more about each guest.
MENU
Belgian endive with gold coast shrimp, Heirloom tomato and olive tartines, and Deviled eggs.
Blackeyed pea salad
Savannah River catfish stew
Tipsy watermelon
Mustard crusted pork loin
Blackberry cobbler
Belgian endive with gold coast shrimp, Heirloom tomato and olive tartines, and Deviled eggs.
Blackeyed pea salad
Savannah River catfish stew
Tipsy watermelon
Mustard crusted pork loin
Blackberry cobbler
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