Classic Southern Menu

With our Annual Classic Southern Menu, the Culinary Club at Bistro Etc is committed to bringing you an authentic Four-Course Classic Southern Menu, including an Optional Wine and Beer Tasting Flight featuring three very distinct wines thoughtfully selected to pair with this special menu.

Classic Southern Menu

Wed, June 27 2018 | 5:30 – 9:00 | Special 4-Course Menu | $TBDpp

1st Course ~ Shrimp & Grits
We start with Fresh Gulf Shrimp and combine that with Anson Mills “Antebellum” Coarse White Grits which are milled from Organic Heirloom Grains direct from South Carolina. We then use All Natural Heritage Breed Andouille Sausage.

Preparation: We mix the Anson Mills Grits with Aged Sharp Cheddar Cheese then top it with the Gulf Shrimp mixed with crisp pieces of Heritage Andouille Sausage for “just” that touch of spice. All brought together with a touch of cream for smoothness.

2nd Course ~ Heirloom Tomato & Black Eyed Pea Salad

Preparation: Slow simmered black eye peas are cooked until tender, then cooled. They are mixed with a bounty of herbs, diced vegetables and a good splash of vinegar and a drizzle of olive oil.  They are served on top of colorful sliced heirloom tomatoes.

3rd Course ~ Southern Fried Chicken & BBQ Baby Back Ribs
(served with sampling of classic southern sides)
We start with organic chickens which are raised free-range on a diet of actual vegetables, are certified-humane and air-chilled. Now that is chicken as it should be. These are combined with Berkshire Heritage Pork Baby Back Ribs which are certified pasture raised with No antibiotics or hormones.

Preparation: We long soak the Chicken in a marinade of fresh buttermilk, herbs and spices. It is then rolled in flour and pan fried till crisp on the outside & juicy on the inside. The Ribs are dry spiced rubbed, slow grilled until “fall off the bone” tender. They are then lightly basted with a house made BBQ Sauce for a sweet and spicy finish.

4th Course ~ Hummingbird Cake ~ 4th Course
Bananas and pineapple are baked into a spiced yellow cake. A few pecans are added for that bit of crunch. Then gently bathed in a rich cream cheese icing.

Please Note: Vegetarian, Vegan and Gluten Free Options will not be available for this Culinary Dinner Club Menu.

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