Saturday, June 23, 2007

North Coast Beer Dinner Reviews and Photos

from left to right: Carmen Cappello: Executive Chef JCL Global Culinary, David Bressler: Executive Chef/Co-owner 5th Earl Market, Brian Falcon: Co-Owner 5th Earl Market, Nick and Greg Kirbabas: Owners Gorilla Brokerage, Ellen R. Howle: Vice President JCL Global Culinary
Sweetgrass Dairy Cheese Plate: Green Hill with 5th Earl Market Fig Jam
Thomasville Tomme with homemade Green Tomato Preserves
Sweetgrass Dairy Fresh Chevre with 35 year old Balsamic Vinegar

Georgia White Shrimp Ceviche
Avocado, Mango, Serrano Pepper, Pickled Garlic Dressing, Parsley Oil


Steak Tartare
Sexy Pickles, Shicaha Peppers, C-1 Cocktail Sauce, Lychee Aioli, Korean Watercress
Beet Borscht
Applewood Bacon, Roasted Banana, Organic Dill, Parsley Oil
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Creation of Snapper Carpaccio

Creation of Snapper Carpaccio
Chef Carmen Cappello & Chef David Bressler plating Snapper Carpaccio -- Thomas Creek Brewery Beer Dinner

Oven Roasted Venison, Watermelon Salad, Cotija Cheese, EVOO

Oven Roasted Venison, Watermelon Salad, Cotija Cheese, EVOO

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Seared Scallop with Salmon Caviar & Blood Orange Foam
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Gigamoto Oysters with Roasted Beet Mignonette & Cucumber Foam
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