Chef’s Table VIII

Our February Chef’s Table wine dinner was postponed due to a scheduling conflict with the Cooking Channel. Join us Wednesday, March 22, at 7pm for our next Chef’s Table, featuring traditional French wines from Jean-Paul Brun paired with three course meal by Chef Jon Gibson.
The Chef Table/Wine Dinner will benefit Destiny Brown, a dear friend of Bill’s By The Beach and Chef Jon who is experiencing kidney failure.  Destiny is a talented musician who has played at Bill’s in the past. Destiny is a featured editor at Gulf Coast Media, publisher of The Baldwin Times, The Onlooker, The Courier, The Islander, Beachin, The Buzz, The Alabama Gulf Coast Media Guide  and other publications. Net proceeds from our Dinner will go to Destiny to help offset her medical expenses.
Reservations are limited to 36. The cost is $35 per person. Call 251-948-5227 for reservations.

COURSE ONE
“Crab and Avocado Mousse”
Jumbo Lump Gulf Blue Crab Salad/Green Chile Avocado Mousse/Pickled Radish
Paired Wine: 2015 Jean-Paul Brun Domaine des Terres Dorees Beaujolais Blanc, Beaujolais, France
Light and fresh, with characteristic aromas of stone fruit, pears and melon. The term “Beaujolais Blanc” is reserved for white wines grown in Beaujolais from the Chardonnay grape variety.

COURSE TWO
“Duck Leg Confit”
Maple Farms Duck/Butternut Squash Purée/Wild Mushroom Sauté/ Heritage Carrot Ribbons
Paired Wine: Brotte Cotes du Rhones Esprit Barville, Rhone, France, 2013
Rich, full bodied and leathery, with flavors of dark fruit and spice. A traditional Rhone blend of Grenache and Syrah complemented by the addition of Mourvedre

COURSE THREE
“Persimmon Bombs”
Flash Fried Chèvre Ball/Persimmon Marmalade/Prosciutto Chips
Paired Wine: Jean-Paul Brun Domaine des Terres Dorees Beaujolais l’Ancien Vieilles Vignes, Beaujolais, France 2015
Delicious, ripe and fruity wine from the south of Beaujolais. It has ripe red-berry fruits and soft tannins allied to a juicy acidity that keeps it all fresh.