Midsummer Night's Dream Dinner
As construction continues on Fork & Plough - a new, neighborhood restaurant-butchery-market scheduled to open later in 2017 in the Overbrook Community in Greenville - Greenbrier Farms has invited its chef, Shawn Kelly, to join them at the farm to collaborate with their own chef, Josh Sweat, to create a Spanish inspired dinner celebrating summer at its prime.
Chef Josh Sweat of Greenbrier Farms and Chef Shawn Kelly of Fork & Plough have created a menu featuring two hors d'oeuvres and five courses with beer and wine pairings. This dinner will take place on the farm's majestic porch and the menu will be sourced from Greenbrier as well as other local purveyors celebrating the bounty of the season.
First Course: White Gazpacho, Deviled Egg, Ham Chip with Los Monteros, Cava Brut
Second Course: Tomato & Shishito Pepper Salad, Charred Eggplant Puree with Ercavio Rose 2016
Third Course: Chicken & Pomegranate Sausage, Garbanzo Beans, Salsa Verde with Garciarevalo, Ruedo Casamaro 2016
Fourth Course: Red Wine Braised Oxtail, Potato Croquette, Okra, Artichokes with Bernabeleva, Vinos de Mardid Camino de Navaherreros 2015
Fifth Course: Peach Compote Crepe, Whipped Goat Cheese, Local Honey with Bodegas Gil Luque, Leyenda Fino Sherry
Date: August 11, 2017 7:30 PM-11:00 PM
Location: Greenbrier Farms | 766 Hester Store Rd., Easley, SC 29640
Event website: greenbrierfarms.com