One of our regulars at Tapas night at Donderos’ -- as well as at Tim’s international cooking classes at the Uncommon Gourmet -- is Randall Abney, who along with his wife Carolyn Tim has known over food and wine for a number of years. Randall is now importing from Italy exclusive and quite extraordinary olive oils, balsamic vinegars and a new creation, olive dust. Tim has enjoyed experimenting with these amazing products and has created some dishes featuring them.
Join us for our fixed-menu, fixed-price tapas evening where we’ll feature six servings of small dishes from appetizers to dessert all made with one or more of the oils, vinegars and olive dust that Randall imports. Tim will discuss the dishes’ backgrounds as they are served. Randall will speak briefly about the products themselves. You bring your wine of choice.
Menu: Iced blueberry soup laced with white balsamic vinegar; Assorted hors d’oeuvres – Goat cheese-stuffed dates with black balsamic pearls, Devilled chopped-egg canapé with olive dust, Gorgonzola and toasted walnut bruschetta with balsamic glaze; Polenta alla puttanesca (“working girls” style sauce with tomatoes, anchovies, capers, hot pepper and black olive dust over seasoned corn grits); Pork tenderloin brochettes “Abney” (roasted kebabs seasoned with smoked paprika, lemon juice, Balsamico di Modena, olive oil and olive dust); Spice-roasted sweet potato cubes with balsamic glaze; Mini pumpkin cakes with rum-scented whipped cream and raspberry balsamic pearls.
For pairing with this collection of dishes Tim recommends light to medium-bodied red wines like a Pinot Noir, Chianti or other Sangiovese, Beaujolais or Barbera. Or if you prefer a white, make it a somewhat heavier-bodied one, like a Viognier or Orvieto.
Or -- for a great wine pairing at a modest price, check at the Uncommon Gourmet, 1087 Baxter St., telephone 706 353-3107.
The oils, vinegars and olive dust are also available at the Uncommon Gourmet, where they can be sampled and, if you wish, purchased.
Thursday, November 1st, 2018. Donderos’ Kitchen, 590 No. Milledge Avenue. First course served at 6:30 PM.
Price: $55 for two people, $28 for a single. Corkage fee is $2 per person. (Please note that in the new year we will be modestly raising our prices, due to increasing ingredient and staffing costs.)
Seating is limited. To assure a place, please register in advance.