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5-Course ‘South of France’ Wine Dinner!

March 13, 2018 @ 6:30 pm - 10:00 pm


Southern French style has long remained a cornerstone of haute cuisine and fine wines; but American ingenuity has led to creations that not only honor those styles, but often exceed what those original styles had to offer. Join Executive Chef, Josh Chapman of Corner Kitchen and Kellogg Wine Selections’ Robert Novick on an American made experience through the best styles Southern France has to offer.

This unique wine and dine experience is just $103 per person and includes tax and gratuity. Reserve your seat today!

Hors d’ Oeuvres

Wine Poached Pears & Lemon Ricotta in a Savory Tartlet with Fresh Thyme
Rabbit Rillette with House Ramp Mustard and Celery on Crostini
Local Trout Croquette with Preserved Apples and Chives
Chicken “Ballintine” on a Fingerling Crisp with Chicken Cracklin

Keep Wines – Blanc Blend
65% Picpoul Blanc / 35% Grenache Blanc. From the Windmill Vineyard in Yolo County, organically farmed, certified next year. A light bodied crisp white with a nose of Japanese pear, green apple and of soft honeysuckle undertones.

1st Course

Local Pancetta Wrapped Monkfish over Shaved Fennel Salad  with Puffed Grain Tuile in a Burnt Honey Broth

Domaine de Terre Rouge – Viognier
Viognier is organically-grown on our Fiddletown estate in granitic soils. Zesty fresh, floral, and spicy aromatics with fruit notes that suggest classic white peach and apricot flavors.

2nd Course

Duxelle Stuffed Saddle of Rabbit with English Peas, Easter Radish, Red Pearl Onions and Rabbit Demi

Keep Wines – Counois
A fresh and funky red wine made from the Counois grape, using carbonic maceration vinification. A rare find in California, this wine shows bright red fruit and candied spice notes. Zero sulfur is added to the wines.

3rd Course

Braised Pork Cheeks en Croute with Fresh Blackberries, Grilled Frisee, Pickled Shallots and Red Wine Reduction

Domaine de Terre Rouge – Grenache Blend
73% Grenache / 14% Syrah / 13% Mourvèdre. A dead ringer for a Châteauneuf-du-Pape or Gigondas, this is the blend that started Terre Rouge in the mid 80’s… very elegant, complex, and lively. Grenache’s savory plum and black cherry flavors, coupled with Mourvèdre’s smoky gaminess, and Syrah’s powerful punch and richness.

4th Course

Cast Iron Seared Spinalis with Smoked Potatoes Anna, Grilled Romanesco Broccoli, Crispy Shallots and Pink Peppercorn Demi

Grammercy – Lower East Side Syrah
The aromas bring immediate appeal, with notes of brown stems, herbs, crushed flowers, smoked meat and black pepper. The flavors don’t disappoint, showing purity, focus and generosity with a spot-on sense of balance and a lengthy finish that kicks it up a notch.

Desserts brought to you by Pastry Chef, Karen Neal


March 13, 2018
6:30 pm - 10:00 pm


Corner Kitchen
3 Boston Way
Asheville, NC 28803 United States
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