FRIDAY APRIL 21, 2017 • Primal Food & Spirits, Durham • We are excited to announce our first ever gluten-free event! Join us for a three course served dinner by one of Durham’s most talented and charming chefs, Tim Lyons of Primal and Blu Seafood. Tim has put together a creative and flavorful gluten-free menu which will be paired with various ciders curated by Mattie Beason of Black Twig Cider House and breads from acclaimed gluten-free baker, Kaley Laird of Rhubarb in Asheville, NC. Did you know that cider is naturally gluten-free and a delicious alternative to wine? To finish off the evening, you will enjoy a wonderful dessert prepared by Joe Parker of JP’s Pastry, the Carolinas most renowned gluten-free pastry chef. At last, the gluten-free set has an event catered specifically to them.
6 PM – 9 PM
Ticket price: $99 – Click here to buy
Limited to 60 seats, so sign up today!
Passed Hors D’oeuvres:
Deviled eggs with cider vinegar, smoked paprika aioli and candied bacon
Baked Camembert with pear and crostini
Sautéed diver scallop with creamy leeks and French horn mushroom
Foggy Ridge First Fruit-Tart
(This cider has an apple aroma with tropical fruit notes and lemon curd notes. This fruit forward cider dominates the palate with crisp apple and pear flavors, lingering strawberry notes and a clean apple finish.)
Pork rillettes with arugula, manchego and grainy mustard vinaigrette
Eric Bordelet Brut Tendre
(This cider has an amber color, and is extremely aromatic. This easy drinking, almost dry, with fruited honey and baked apple cider in the house style blend aromas. Persistent but small bubbles. A bitter, tart and sweet cider.)
Beef short rib braised in cider served with dried apple gremolata, sautéed kale and cauliflower puree
(This cider has lemon yellowish-green backgrounds with green fruits and floral nuances of dried rose plus good acidity and citrus final aftertaste.)
Lemon Chiffon Cake layered with a Blackberry Italian Meringue Buttercream and Lemon Italian Meringue Buttercream