Farm-to-Table-to-Ray's on the River Wine Dinner on June 6

 

Kick off your weekend early by idling away a Thursday evening on the event lawn at Ray's on the River. You know you want to give in to the Chattahoochee River's lull and an ideal mix of farm-to-table foods thoughtfully paired with global wines. The June 6 event begins with a 6:30 p.m. reception offering a selection of local charcuterie, Basque olive mix, Marcona almonds and grouper fritters with pimento aioli along with Piper Sonoma Select Cuvée. Grapefruit vinaigrette tops a cool salad of local greens with pickled vegetables and goat cheese fritters joined by Whitehaven sauvignon blanc. Smoked Georgia shrimp ceviche paired with Chamisal Stainless chardonnay follows. The third course brings out cedar-planked king salmon with roasted sweet fingerling potatoes, watermelon, local feta, cucumber and dill paired with Anne Amie Cuvée A pinot noir. A fourth course plates Coca-Cola braised short rib, Sweet Grass Dairy Georgia Gouda, Logan Turnpike Mill grit cake, charred Vidalia spring onions and Ashland Farms herb salad and pours Simi cabernet sauvignon. This riverside respite costs $65 per person ($60 per person for Dining Club member), not including tax or gratuity. Credit card required to hold reservations; 770-955-1187.

Celebrate Summer’s Harvest At Milton’s Midsummer Night’s Garden Party

Take it from this gardening girl – when we recently visited Milton’s Acre at Milton’s Cuisine and Cocktails in North Fulton’s Crabapple Historic District, my jaw literally dropped with jealousy. There were rows of beautiful corn, squash, tomatoes, herbs and much more in front of me – over an acre’s worth! 

Next week, it’s your chance to take it all in at A Midsummer Night’s Garden Party! Join us to rejoice over garden fresh goodness on Wednesday, July 18 from 7 – 9 p.m. The garden is just steps from the 150-year-old farmhouse turned restaurant and is the birthplace of much of the produce Chef Shane Touhy uses in his seasonal, regionally inspired menu.

Fried Clemson spineless okra with stewed tomato aioli, fried squash chips and blossoms with saffron aioli and basil aioli; cucumber, tomato, mozzarella salad with purple thyme basil; and butterleaf lettuce salad with roasted icicle radishes, red satin radishes, julienne red onion and smoked bacon gorgonzola vinaigrette are a few current menu items.

Milton’s is inviting The Dish readers to enjoy garden inspired hors d’oeuvre and cocktails (yes, just picked herbs in drinks such as the Georgia Peach Basil Mojito) plus live music and Milton’s Acre garden tours. RSVP to Rebecca@melissalibbypr.com if you’ll be there!