Butcher’s Table Dinner featuring Adam Hayes

Posted on by Gina Smith

WHAT
Foothills Local Meats Butcher’s Table Dinner with Canyon Kitchen chef Adam Hayes

WHEN
7 p.m. Thursday, Nov. 10

WHERE
Hi-Wire Brewing Co. Big Top, 2 Huntsman Place

DETAILS
Tickets for the five-course meal are $67 each and include pairings with Hi-Wire beers. Tickets and more details are available at the Foothills Local Meats website.

MENU
The Natives Are Restless
Cherokee heirloom grits, heavy cream, smoked Sunburst Trout lardons, pea shoots, sorrel, baby herbs

Someday the Mountain Might Get Em’, But the Law Never Will
Moonshine-braised Joyce Farms guinea hen, buttermilk biscuit dumplin’s, Swiss chard, pickled carrots, vincotto, cracklins, Yellow Branch Reserve

Cats Who Lay?
Sorghum-braised heritage pork collar, petite red peas, house bacon, pork crumbs

Who the Hell Serves Brisket at the James Beard House?  We DO!
A Farmer and a Chef’s Secret Rub, Brasstown Beef brisket, bone marrow hollandaise, kale, Cherokee Rose cream, mushrooms

Them There Pork Rinds be Sweet as Dumplin’s
Apple dumplings, spicy chocolate sorbet, caramel sauce, cinnamon sugar pork rinds

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