Enjoyed a fine, five-course dinner last Friday at Loews Eleven restaurant. The focus was on frommage from Georgia's own Sweetgrass Dairy Farm.
Though the blue cheese ice cream was a bit outre for my tastes, the restaurant's gouda and aspargus risotto was served perfectly al dente, rich and creamy when paired with a mineral-ly quaff, vineaux blanc from North Georgia's Frogtown Winery.
It's heartening to see local restaurateurs embracing our state's farmers and vitners. Do you part and order local.
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