Grits, Grains and Glenn

Date November 10, 2015, Tuesday
Time 7:00 pm - 9:30 pm
Price: $70
Phone 734.663.3663

In 1998, Glenn Roberts sold almost all his earthly possessions and went in search of heirloom varieties of corn, rice and wheat. His mission: to grow, harvest and mill these antebellum varieties organically and restore them to a viable economic existence. Glenn’s attention to detail, his commitment to grow organically and to mill the grains as carefully as they’re grown attracted well-known chefs who began to use and promote his products. Today Glenn works with over 30 growers in six states to reproduce these heirloom grains.

Chef Alex and Glenn are cooking up a menu that reveals the subtle character of each grain and emphasizes the invaluable place that each has in the South.

DINNER MENU

Chestnut Flour Goat Cheese Ravioli with Sage and Lemon

A Flight of Grits: Gourd Seed, Flint and Dent

Poly-Crop Flour Biscuits with Benne Cream and Butter

Petite Rouge Peas (pre 1812) and Country Ham

Lamb "Osso Buco" Posole
with green chiles, nixtimal corn and salsa rojo

New Crop Rice Grits Souffle with maple and Cream