Wednesday, June 19, 2013

Bottoms up at The Mill Kitchen & Bar for Wine Dinner on June 26

Chef Ben Castro is taking visitors on a culinary tour without ever leaving Roswell at The Mill Kitchen & Bar on Wednesday, June 26. The six-course menu with wine pairings begins with a duo of oysters -- chickpea crusted and fried with lemon, crème fraîche mousse and micro wasabi accompanied by raw half-shelled oysters with crispy hog jowl, glass shallots and a liquid nitrogen pomegranate granita. Next up, a pasta course of country ham, butter bean and fromage blanc ravioli in a Georgia peach and thyme brown butter sauce followed by salad of seasonal baby field greens with local radishes, goat cheese-stuffed piquillo peppers and an heirloom tomato tartlet in a preserved lemon and pink peppercorn vinaigrette. Course four brings tilefish with a cornmeal and thyme dumpling, sautéed fiddlehead ferns, onion and golden raisin foam, and a salad of mixed micro greens and pickled ramps. A red meat course features lamb lollipops with basil and mint roasted Brussels sprouts, cauliflower purée, garlic and chili oil. A fresh sampling of rhubarb rounds out the evening for dessert. Each course comes paired with a complementing wine. $60 per person and $100 per couple; tax and gratuity are not included. Menu items subject to change due to seasonality. For reservations, please call 770-817-9345.

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