The Wine: Our goal is to showcase Georgia wines, wine growers and wine makers. To that end, we start with the wines and build the menu around them. Having the winemaker at the dinner to talk about the wines gives a unique perspective and an intimate glimpse into the process from vine to bottle.
The Food: We pair flavors. We start with the wine, in the glass where we can see it, swirl it, smell it, sip it, but never spit it. Then we add flavors, tasting, combining, savoring and creating. Once we know what flavors not only go with the wine, but change the overall experience, only then do we come up with the actual "dish" for the menu. For more about the process, read our blog post, "Pairings, Georgia Style."
Edutainment: Georgia Wine Trailblazer, John Boyes, Wine Adventure Guide, Ted Videki, and Culinary Pathfinder, Robert Rotunno will take your tastebuds on a wild journey as you explore and discover what this amazing area has to offer the world of wine.
The Service: We believe there is a distinction between customer service and guest hospitality and that impeccable service is derived from the perfect combination of both. Service is the technical percision of how product is delivered, while hospitality is the artful grace with which it is done. Our goal is to provide a wonderful experience and we absolutely love what we do.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
- Chef, Auther and Restraunter Charlie Trotter