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Wrecking Barn Farm to Table Dinner with Wines

Tuesday Feb 28 2017

There are 23 tickets still available for this event. Please reserve using the special form below.

6:30 PM

Murphy's invites you to a
4-Course "Wrecking Barn Farm"
to Table Dinner
with Wine Pairings

Dine with farmer Rachel Hennon who grew your 4-course dinner prepared by Murphy's Executive Chef Ian Winslade.

Wrecking Barn Farm manager Rachel Hennon oversees a 63-acre farm in Loganville growing 45 different crops, including arugula, Asian greens, basil, beans, beets, blueberries, broccoli, cabbage, carrots, chard, collards, eggplant, endive, kale, lettuces, melons, muscadines, okra, peppers, potatoes, salad radishes, squash, sweet potatoes, sweet turnips, 16 kinds of tomatoes and more. Her skills in sustainable farming were learned over many years working for these outstanding farmers: Relinda Walker (Walker Organic Farms), Mary Rigdon (Decimal Place Farm), and Joe Reynolds (Love is Love Farm). She is a Georgia native born in Dalton.

In our private dining area, you'll greet your fellow diners and Rachel and chef Ian Winslade.

Scroll down to read the delicious four-course menu paired with the fine wines, and the reservation form.

About Your Chef

Raised in Waltham Chase, England, Ian Winslade learned from Chef Yves Farouz at London’s Café Royal, then with Famous French Chef Louis Outhier at London’s 90 Park Lane. He was sous chef at New York's 4-star Le Bernardin then executive chef of Opus in Santa Monica, California. The 1996 Olympics drew Ian to Atlanta to open TomTom then Prime Steakhouse. He then won acclaim when he opened Bluepointe in Buckhead followed by the restaurants at The W Hotels in Midtown and Buckhead. He is now the culinary director of Murphy's and sister restaurants Morningside Kitchen and Paces & Vine.

Farm to Table Dinner Menu

First Course

64 Degree Wrecking Barn Egg Yolk
finished with herb oil, arugula and a parmesan crisp

Wine:2015 Domaine La Fond Tavel Rose, France

Second Course

Scallop, Fine Herbs, Citrus Infused Carrot Confit

Wine: 2015 Tablas Creek Patelin de Tablas Blanc,
Grenache Blanc/Viognier/Roussanne/Marsanne,
Paso Robles California

Third Course

Sous Vide Moroccan Spiced Lamb Loin
dandelion greens, soy braised haurei turnips and black pepper emulsion

Wine: 2014 Capelle-St-Arnoux Crozes-Hermitage Cotes du Rhone, France

Dessert

Sweet Potato Baklava, Pickled Popcorn Shoots

Wine: Cave Bissey Cremant De Bourgogne Brut, France

 

$65 per person

Murphy's Event Reservation

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