Taste 2017: The Ultimate Gluten Free Dinner
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FRIDAY APRIL 21, 2017 • Primal Food & Spirits, Durham • We are excited to announce our first ever gluten-free event! Join us for a three course served dinner by one of Durham’s most talented and charming chefs, Tim Lyons of Primal and Blu Seafood. Tim has put together a creative and flavorful gluten-free menu which will be paired with various ciders curated by Mattie Beason of Black Twig Cider House. Did you know that cider is naturally gluten-free and a delicious alternative to wine? To finish off the evening, you will enjoy a wonderful dessert prepared by Joe Parker of JP’s Pastry, the Carolinas most renowned gluten-free pastry chef. At last, the gluten-free set has an event catered specifically to them.
Passed hors d’oeuvres include:
Deviled eggs / cider vinegar / smoked paprika aioli / candied bacon
Baked Camembert / pear / crustini
Plated dinner choices:
1.Sautéed diver scallop / creamy leeks / French horn mushroom
Cider: Foggy Ridge First Fruit-Tart has an apple aroma with tropical fruit notes and lemon curd notes. This fruit forward cider dominates the palate with crisp apple and pear flavors, lingering strawberry notes and a clean apple finish.
2.Pork rillettes / arugula / manchego / grainy mustard vinaigrette
Cider: Eric Bordelet Brut Tendre has an amber color, and is extremely aromatic. This easy drinking, almost dry, with fruited honey and baked apple cider in the house style blend aromas. Persistent but small bubbles. of bitter, tart and sweet cider.
3.Beef Short Rib / braised in cider / dried apple gremolata / sautéed kale / cauliflower puree
Cider: Trabanco Sidra has lemon yellowish-green backgrounds with green fruits and floral nuances of dried rose plus good acidity and citrus final aftertaste.