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
Wednesday, August 19, 2009
CELEBRATE FALL WITH LOCAL 11 TEN’S BOOK DINNER FEATURING VIRGINIA WILLIS
Reserve a spot for Chef Rodgers’ September 23, 2009 five-course dinner featuring southern food writer Virginia Willis. Willis and Rodgers join forces and celebrate southern culture and cuisine offering guests a unique, late summer harvest dinner. Rodgers crafts a seasonal menu from Bon Appétit, Y’all! Three Generations of Southern Cooking, preparing items such as Savannah River catfish stew, tipsy watermelon, and mustard crusted pork loin. The reception begins at 6:30 p.m. with a book signing and passed appetizers. The dinner is $40.00 per person with an additional $25.00 for wine pairings. Please call the restaurant at 912-790-9000 to schedule a reservation.
A Georgia native and highly-respected culinary author and food professional, Willis has served as president of the Atlanta chapter of Les Dames d’Escoffier, and is a member of The Atlanta Community Food Bank Advisory Board, Georgia Organics, the International Association of Culinary Professionals, Southern Foodways Alliance, and Women Chefs and Restaurateurs.
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
Virginia Willis
Virginia Willis is the author of the acclaimed cookbook, Bon Appétit, Y’all! Three Generations of Southern Cooking (Ten Speed Press, 2008). A graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, Willis produced Turner South’s Home Plate and the DVD Shirley Corriher’s Kitchen Secrets Revealed! Previously she honed her attention to detail as the Kitchen Director for Martha Stewart Living Television where she supervised the food segments for the Emmy-award winning television show. With MSLTV, Willis was also responsible for preparing private meals and events for Martha and her guests -- including among others, President Clinton, Aretha Franklin, and Julia Child. As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping fantastic stories about food - from harvesting capers in the shadow of a smoldering volcano to making authentic mustard in Dijon.
Willis’ wide and varied food career started in Atlanta as an apprentice to Nathalie Dupree. She worked with Dupree on four PBS series and cookbooks, including the James Beard award-winning Comfortable Entertaining. She also spent several years as an editorial assistant with culinary authority Anne Willan on various projects including Cook It Right, an exhaustive tome that documents the various states of "doneness" (and over- and under-"doneness") of everything from whipped cream to braised pheasant.
She is a featured chef in Atlanta Cooks at Home, tester and editor for The All-New Joy of Cooking, author of Pasta Dinners 1,2,3, co-author of Home Plate Cooking, and weekly writer for The Atlanta Journal Constitution. Her work has also appeared in Country Living, Family Fun, and Edible Atlanta.
She has appeared on Real Simple Television, Martha Stewart Living Television, Home Plate, and in TV commercials for Duke’s Mayonnaise and Springer Mountain Farms All-Natural Chicken. As a nationally-recognized culinary professional, her client list includes The Atlanta Bread Company, Char-Broil, The Coca Cola Company, Denny’s, Disney World, Fresh Express, Logan’s Roadhouse, LongHorn Steakhouse, TGI Friday’s, Olive Garden, Ruby Tuesday, Dairy Queen, Texas Roadhouse, Waffle House, Whole Foods Market, and WingZone.
Tuesday, June 16, 2009
Sustainable Seafood Dinner
Chef Rodgers Continues the “Eat Local Savannah” Sustainability Awareness Initiative and Introduces the July 28, 2009 Sustainable Seafood Dinner
With the increasing economic downturn, it’s more important than ever to help support and advocate local farmers and purveyors to help secure and maintain Savannah’s local resources. As a restaurant that supports sustainable efforts to reduce economic, social and environmental burdens, Chef Jeff Rodgers continually alters the Local 11 Ten menu to feature the freshest herbs, vegetables, meats, and catches from many of the coastal region’s premium farmers and suppliers. The July 28, 2009 six-course dinner will feature the costal region’s freshest seafood sourced from Blue Marlin International. Blue Marlin catches from as far north as the lower Outer Banks of NC to Bluffton, SC and as far south as Sea Island, GA. The reception begins at 6:30 p.m. with a 7:00 p.m. dinner seating for $40.00 per person and additional $25.00 for wine pairings. Please call the restaurant at 912-790-9000 to schedule a reservation.
Scallop BLT.
Seared Hatteras tuna, wilted arugula and Vidalia onion, fired Sweet Grass chevre, purple basil, sweet lime and saffron butter
Bouillabaisse
Local langoustine thermidor
Golden tilefish en papillote
Raspberry crab cake with lemongrass and lavender sorbet
With the increasing economic downturn, it’s more important than ever to help support and advocate local farmers and purveyors to help secure and maintain Savannah’s local resources. As a restaurant that supports sustainable efforts to reduce economic, social and environmental burdens, Chef Jeff Rodgers continually alters the Local 11 Ten menu to feature the freshest herbs, vegetables, meats, and catches from many of the coastal region’s premium farmers and suppliers. The July 28, 2009 six-course dinner will feature the costal region’s freshest seafood sourced from Blue Marlin International. Blue Marlin catches from as far north as the lower Outer Banks of NC to Bluffton, SC and as far south as Sea Island, GA. The reception begins at 6:30 p.m. with a 7:00 p.m. dinner seating for $40.00 per person and additional $25.00 for wine pairings. Please call the restaurant at 912-790-9000 to schedule a reservation.
Scallop BLT.
Seared Hatteras tuna, wilted arugula and Vidalia onion, fired Sweet Grass chevre, purple basil, sweet lime and saffron butter
Bouillabaisse
Local langoustine thermidor
Golden tilefish en papillote
Raspberry crab cake with lemongrass and lavender sorbet
Tuesday, May 19, 2009
Come See the Winning Design for the "Eat Local Savannah" Poster Design Contest
Join us on May 27th as we host a 6:30 p.m. reception with light appetizers and cash bar to unveil the official “Eat Local Savannah” Poster. The contest winner will receive $150 cash prize, a complementary dinner for 2 at Local 11 Ten and a printed poster of their winning design. Celebrate on our outdoor patio while sipping on one of Deya’s warm weather, locally-inspired cocktails.
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