Indulge yourself with warm cozy delicious bites of Southern homestyle cooking. From crispy finger licking chicken to succulent tender pork belly. Red Clay Cideworks hosted another event where a gourmand chef prepared and discussed a four course meal. Each course was paired with a thirst-quenching signature cider. So with no further or due, let’s dig right on in and partake in these delicious endeavors through appetizing words and mouthwatering visuals.
Buttermilk Fried Chicken Salad: First things first! Get your taste buds going with this appetizing Buttermilk fried chicken salad. It includes fresh veggies such as; sweet corn, juicy tomatoes, and plump nutty beans that pair well with the Boston lettuce and the creamy homemade ranch dressing. This revitalizing dish wakes up your taste buds to prepare you for what’s in store.
The fried chicken salad was paired with Queen City Common. This is a clean crisp cider that complements each earthy tone and brings out a brightness of fruity and sweet notes that you’ll find in the corn and green beans. Taking a sip of this after every bite enhances the food experience, therefore making it more refreshing.
Next up on the menu is the Shrimp and Grits. Now this classic dish has an added southern twist. It is made with natural Jimmy Red Corn grits. These grits are creamy, nutty, velvety smooth and are topped with tender delicate Gulf shrimp that have been sautéed to perfection and smothered in a savory herb gravy.
The cider paired with the shrimp and grits is Holla Pina Cider. It highlights the rich and buttery notes that are embedded throughout this warm and cozy meal. The vibrant spicy annotations of jalapeño peppers cut through all the luscious bites of grits and shrimp allowing you to indulge every last spoonful.
Next up is the lip smacking pork belly served with savory sea island red peas, sweet yellow cornbread, and sweet & sour kale. Now if you’ve never had pork belly, then I’d advise you to continue reading because this is the best part of the pig you’ll ever have (besides bacon of course). The pork belly was glazed in a sweet tangy barbecue sauce. As you take a bite of this tender succulent meat, you’ll find that it melts right in your mouth and fills you up with the satisfaction of comfort and ease.
The cider paired with this delectable dish is titled In the Buff. It had subtle impressions of tart lemons and mellow citrusy tones of oranges. This complimented the heavy accents intertwined within the dish.
Last but not least, this desert dish is showered in crushed pecans and dripping in sweet salty bourbon caramel sauce, this tower of thick gooey buttermilk bread pudding is begging to be devoured. A common dessert taking on a unique twist makes it easy for you to imagine wanting more once you’ve demolished it.
The cider paired with this dish is called Brushy Barrel Cider. It had a very subtle taste of more earthy tones to bring out the sharp contrasts of bourbon and peach within the bread pudding.
Overall this was once again a great experience! The food was outstandingly delicious and the ciders were satisfyingly exquisite. I hope there’s more events like in the near future. With that being said I give it another two thumbs up! Looking forward to seeing what’s to come.