Table for Two (or more) Valentines Dinner - Signature Event-SOLD OUT
$75 Ticket Per Person
*Wine Pairing Available to Purchase
Bar & Libations
6:30-9:00PM - Dinner
A Table For Two (or more)
Two tops or multiples.
Join us for an enchanted evening with a delectable seven course dining experience in the charming radiant spaces of The Enchanted Barn. Experience some special cocktails or a fine bottle of wine in the relaxing ambiance of soft music and rustic elegance. (Note: Wine or cocktails chosen & purchased at your table)
Reserve your table for two, or designate if would like to be seated with a group of friends. Let us know your selected group size when ordering tickets.
Menu
Amuse Bouche:
Savory Cream Puffs
*Wine Suggestion: Prosecco or Champagne
Antipasto:
Smoked Trout Tartare
Avocado Espuma, Ginger Froth & Vinegar Chips
*Wine Suggestion: Sauvingon Blanc
Pasta:
Roasted Beetroot Gnocchi
Braised Beef Heart & Oxtail Ragu, Garlic Crumb Grated Parmesan
*Wine Suggestion: Pinot Noir(But a Light /soft Pinot Noir)
Entrée:
Wild Mushroom & Leek Stuffed Meadow Hen
Butter Whipped Potato Puree, Black Pepper & Asparagus Custard, Pickled Shallot & Natural Jus
*Wine Suggestion: Truffle Hunter Leda Barbera d Asti
Intermezzo:
Cucumber & Citrus Granita
Dessert:
Chocolate³
Chocolate Fondant, "Hot Chocolate" & White Chocolate Sorbet
*Wine Suggestion: Aged Port
Petit Four:
Cinnamon Macarons
Chef Tony’s Bio
Anthony (or Tony) began his culinary journey in 2007 when he enrolled himself into Le Cordon Bleu. His first job after school was on a pastry station in a highly decorated kitchen under Executive Chef Graham Fox. The Fearrington House in North Carolina just outside of Chapel Hill opened his eyes to what food could really be. From there, Anthony went to a small resort deep in the heart of the Wisconsin Northwoods. He worked as Executive Chef and began to fall in love with the farm & garden aspect of cooking. On holiday, Anthony would stage in any restaurant that would allow him in their kitchen. Some of his favorites included the Michelin Starred Restaurant Tru in Chicago & Patrick O'Connell's iconic Inn at Little Washington in Virginia. It was in this time of constant discovery, Anthony began to find direction and purpose in his own work. Anthony found conviction, returning back to North Carolina at Herons, a highly regarded restaurant in The Umstead Hotel & Spa, working under Executive Chef Scott Crawford. Crawford was a skilled, determined & driven chef with a philosophy in cooking unlike any other. Chef Crawford taught a standard. A standard to which he held his kitchens, his food, and his chefs. Working for Crawford ultimately destroyed Anthony's ability to accept anything less than the standard he had been taught. After years in other people's kitchens, he left the world of cookery on something of a "sabbatical". He went on to work for years as a butcher, learning the anatomy of a variety of livestock including the American Bison! Anthony learned to praise the quality of grass-fed meats as well as the genuine importance in pasture raised animals. He studied the craftsmanship of artisan pastas; falling in love with the technique of perfect practice. Anthony started Live Great Food with the idea of discovery and bringing his own food to life. Today, Anthony & his wife Jamie, raise their four children in a world of foraging, gardening, harvesting, processing & seasonal preservation; all in the hopes of raising a legacy that understands the full importance of local nourishment and what it means to Live Great Food.