Okay, so it was just for one meal.
But it was, quite possibly, the meal of the century.
A few months ago, RH and I went to a silent auction at the Atlanta Contemporary Art Center. We thought we’d enjoy a few hors d’oeuvres and cocktails, and maybe we’d leave with theatre tickets or some sort of small kitchen appliance.
Instead RH ended up in a feather boa.
And we won two awesome items in the auction. One of themwhich we haven’t enjoyed yetis a private tour and catered reception at Fay Gold Gallery. I can’t wait for that! We also joined forces with one of RH’s co-workers to win a private dinner for six from Chef Steven Satterfield of Miller Union, complete with wine pairings from the personal cellar of an Art Center board member.
It was a pricey item, but it was worth every penny! We held the dinner at a lovely home in Druid Hills. Steven and his crew were top-notch professionalsand just plain nice. It was great learning about each dish in an up-close-and-personal way. Not only could we ask questions about the ingredients, but we could also watch the dishes being prepped and prepared. And we really enjoyed chatting with our server, who was seriously in-the-know about the Atlanta restaurant scene.
Some of the highlights of the evening were the buckwheat blinis with chevre, country ham and shiitake mushrooms and the fried Appalachicola oysters with hot pepper mignonette we enjoyed with champagne before we sat down at the dinner table. The oysters were seriously INSANELY good, bursting with juicy flavor that had us all trying to snag the last one. I have already had the buckwheat blinis at Miller Union since the dinner, but I can’t wait to go back for the oysters!
From the five-course meal, I was especially smitten with the Carolina flounder (again, so much that I ordered it on my next visit to the restaurant). For dessert we had a bittersweet chocolate tart with fig and orange, served with whipped cream and a splash of bourbon from our hosts’ bar. I am not exaggerating when I say that every bite (and drop! wine pairings with every course!) of the meal was outstanding. And it was very cool to hear Steven say it was great fun for them to be able to focus on one meal, one table over the course of the evening. It made us feel quite special.
We were sent home with menus, each handwritten by Steven. I passed out parting giftslittle boxes of French macarons I had baked. And I let out a heavy sigh of sadness that the evening was over.
Overall, the food was amazing, the setting was lovely, and the company and conversation was fantastic. It was an incredible experience! I’ve put together a short piece with some video and photos I tookif you’ve made it this far, do take a couple of minutes to watch it!