What an amazing evening I had with friends over at Uncle Jack’s on Canton St.in Roswell, Ga! Executive Chef Dylan Temple, General Mgr Eddie Elrod and Chef De Cuisine Payton White curated a private wine tasting and phenomenal five course meal for an intimate crowd. Most guests that I chatted with were already huge fans of Chef Dylan cuisine, so everyone was excited to see what he was going to cook up! I will admit that I am not much of a drinker but I did enjoy the Rose Reception wine, it was smooth and taste really good.
The team over at Uncle Jack’s on Canton plan on having a series of these private dinners called, Summer Wine Dinners on the Great Lawn once a month and this was the kick off one. The food was amazing, flavorful and the presentation was something that I have not seen here in the city in a long time! I do plan on going back but until then, check out a few snaps from the posh dinner affair and book your reservation for the next one. Have a great weekend everyone and thanks to the staff for a grand ol’ time!
Executive Chef Dylan Temple, General Mgr Eddie Elrod, Chef De Cuisine Payton White
Wines of Choice: Rose Reception, Amuse Bouche, Sauvignon Blanc, The Crossings New Zealand, Chardonnay, Mount Eden, Edna Valley Cabernet Sauvignon, Counterfeit Banknote, Sonoma Graham’s, Six Grapes, Reserve Porto
Course 1: “Bread and Butter”
Duck Pate with Moscato Jelly, Rasberries, and house made Spiced Pain d’Espices
Heirloom Tomato Mosaic, Soft Shell Crab, White Balsamic Glaze, Fennel, Lump Crab, Goat Cheese Mousse, Compressed Watermelon, and a Goat Cheese Croquette rolled in Honey and Almonds!
Soft Butter Poached Flounder stuffed with crab, shrimp, and Scallop Mousse, House made Squid Ink Tortellini, Saffron Beurre Blanc, Patty Pan Squash, and a saffron and squid ink Tuille.
Szechuan Crusted Ribeye, Twice Baked Fourme D’ambert Blue Cheese Soufflé, Aubergine Eggplant purée, and Garlic Butter roasted White Asparagus.
Lane Family Farms Peaches, Puff Pastry, Caramel Anglaise, Almond Brittle, and a Chocolate Coffee Edible Cup filled with Graham’s, Six Grapes, Reserve Porto.
Chef Payton and I
