Butcher and Bee Hosts Nashville Chef Matt Bolus & Several Winemakers

From: Facebook

On Thursday, January 22nd, Butcher & Bee will host Chef Matt Bolus from Nashville’s popular 404 Kitchen and several Austrian and German winemakers for a four course dinner.

There will be two seatings for the event (6:30 pm and 8:30 pm) with a cost of $75 per person. Each seating will feature different wines and winemakers. Prior to each seating, guests will enjoy both grilled and steamed oysters.

If you are interested in attending, send an e-mail to info@butcherandbee.com.

Here’s a look at each menu:

FIRST SEATING, 6:30PM

 1^st Course

• Crudo with blood orange, fennel, and bee pollen
• Wine pairing: Riesling Feinherb “Porphyr”, 2013

2^nd Course

• Triggerfish schnitzel with brown butter spätzle, Brussel sprouts, capers, and preserved lemon
• Wine pairing: Gruner Veltliner Frauenweingarten Federspiel, 2013

3^rd Course

• Rabbit fricassee braised in apple cider and chicken stock with Jerusalem artichokes, dandelion greens, apples, and Calabrian peppers
• Wine pairing: St. Laurent, 2013

4^th Course

• Meyer lemon tart with almonds and white chocolate
• Wine pairing: Oster-Zeltinger Schlossberg Riesling Auslese “Schmitt”, 2003

SECOND SEATING, 8:30PM

 1^st Course

• Crudo with blood orange, fennel, and bee pollen
• Wine pairing: Gelber Muskateller, 2011/2012

2^nd Course

• Triggerfish schnitzel with brown butter spätzle, Brussel sprouts, capers, and preserved lemon
• Wine pairing: Gruner Veltliner Heiligenstein, 2013

3^rd Course

• Rabbit fricassee braised in apple cider and chicken stock with Jerusalem artichokes, dandelion greens, apples, and Calabrian peppers
• Wine pairing: St. Laurent, 2013

4^th Course

• Meyer lemon tart with almonds and white chocolate
• Wine pairing: Turmchen Riesling Spatlese, 2006

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