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Dogwood & the James Beard House

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Sous chef Brad Jenkins and Chef Shane Touhy

Dogwood Restaurant will be closed for the next few days, but for a good reason. They’ve been invited to prepare a dinner at the James Beard House in New York City on Saturday. Chef Shane Touhy and staff previewed the menu in Atlanta this week accompanied with wines from Swanson Vineyards.

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Charred rare venison tartare on toasted brioche, quail egg

Charred rare venison tartare on toasted brioche, quail egg

Pan seared Georgia mountain torut, sunchoke pureee, spring bpea basil sauce, marinated wild mushroom salad

Pan seared Georgia mountain trout, sunchoke puree, spring pea basil sauce, marinated wild mushroom salad

Berkshire pork loin confit, ragout of spring mushrooms and aged country ham

Berkshire pork loin confit, ragout of spring mushrooms and aged country ham

Brown butter fianancier, Creme Brulee ice cream from Jake's

Brown butter fianancier, Creme Brulee ice cream from Jake's

Dogwood was one of the first restaurants to sign on with the Atlanta wine pairing challenge a few months ago and it was one of my favorites, and the meal prepared this week was incredible.  The standout for myself was definitely the venison tartare – amazing.  The full menu can be viewed on the James Beard House site.

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