IWFS Dinner

 

In March we had a terrific event at FIXE prepared by Chef James Robert. It was a family style progressive southern and Cajun cuisine with several dishes that were particularly outstanding. First, the biscuits with whipped Steen’s butter were better than any we've ever tasted and then the Duroc pork roast with Apple Mole, and Chimichurri really hit home. 

 

 A real highlight of the evening were the wines selected and described by Jerome Chladil. He did an outstanding job of both selecting wines to pair with each course and then describing them. Congratulations to our hosts and the team at FIXE for an excellent event!

 

 

FIXE Menu 

500 West 5^th Street, Suite 100

 

International Wine & Food Society

 

RECEPTION

 

SMOKED TROUT DIP

Carolina Gold Rice Cracker

Ferrari Brut, Trento DOC NV

 

FIXE BISCUITS

Whipped Steen’s butter

 

SALAD

 

JACK’S SALAD

Compressed Pear, Crispy Chicken Skin, Pistachio, Gouda, Roasted Jalapeno Green Goddess

Jean Luc Colombo Rose, Provence 2016

 

MEAT

 

FRIED CHICKEN

Buttermilk, Kale, Green Apple, Spicy Honey

Ferrari Brut, Trento DOC NV

&

DUROC PORK ROAST

Apple Mole, Chimichurri, Peanut

Planeta Etna Rosso, Nerello Mascalese 2014

 

SIDES

 

ANSON MILLS GRITS

&

CHILLED GREEN BEAN SALAD

Buttermilk Pesto, Crispy Shallot

 

DESSERT

 

CHOCOLATE TRUFFLE CAKE

Wheatberry, Hazelnut, Salted Pretzel Ice Cream

Bauchant Orange Liqeur, Cognac

&

CARROT CAKE “TRES LECHES”

Candied Carrot Jam, Cinnamon Meringue, Goat Milk Ice Cream

Fontanafredda Roero Arneis, Piedmont 2015