Weekend Recap: Victoria Valley Wine Dinner

 This past weekend, Bacon Bros. Public House joined Victoria Valley Vineyards for a wine dinner highlighting seasonally inspired farm-to-table pairings that reflected our modern Southern cuisine. Chef Anthony Gray and Sommelier Jason Callaway curated a special menu that perfectly blended Gray’s culinary expertise with Victoria Valley’s wine which is grown and produced in South Carolina.

Guests enjoyed a filling three-course dinner on the vineyard’s terrace overlooking the foothills of the Blue Ridge Mountains.

Guests enjoyed a filling three-course dinner on the vineyard’s terrace overlooking the foothills of the Blue Ridge Mountains.

Chef Gray’s first course included his was a Southern classic - Georgia pimento cheese, Red Wattle hog ham and antebellum benne seed crackers.

Chef Gray’s first course included his was a Southern classic - Georgia pimento cheese, Red Wattle hog ham and antebellum benne seed crackers.

 

 

The second course featured Sea Island red pea and Charleston aged rice paired with crumbled bacon cornbread and collard greens encircled with a pot liqueur. 

The second course featured Sea Island red pea and Charleston aged rice paired with crumbled bacon cornbread and collard greens encircled with a pot liqueur. 

The wine dinner rounded out the night with an impromptu performance by American blues musician, Mac Arnold of the band Mac Arnold & Plate Full O’ Blues who played alongside the evening’s musical entertainment, John Hartness.   We cordially invite you to join us at our next dinner event on December 18th at the James Beard House in New York City for The Great Southern Christmas Dinner. The James Beard Foundation, Chef Anthony Gray and Sommelier Jason Callaway will host the event. 

The wine dinner rounded out the night with an impromptu performance by American blues musician, Mac Arnold of the band Mac Arnold & Plate Full O’ Blues who played alongside the evening’s musical entertainment, John Hartness.

 

We cordially invite you to join us at our next dinner event on December 18th at the James Beard House in New York City for The Great Southern Christmas Dinner. The James Beard Foundation, Chef Anthony Gray and Sommelier Jason Callaway will host the event. 

The final course, a sorghum-glazed pork shoulder, charred sweet potato puree and Brussels sprout leaves tossed with pecans. 

The final course, a sorghum-glazed pork shoulder, charred sweet potato puree and Brussels sprout leaves tossed with pecans.