Atlantic World Research Network

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Atlantic World Foodways Registration, Conference Menus


Click here to download the menu in PDF format.

Lowcountry Day Dinner Menu—Chef Sean Brock and Jessica Harris with Chef Jay Pierce

Friday, January 31, 2014, 6:00 pm—Print Works Bistro at the Proximity Hotel

  • Benne Oyster Stew with Grits and Bacon
  • Senegalese Gumbo with Carolina Gold Rice Middlings
  • “Roots and Shoots”—Pickled Turnip Roots Braised with their Greens and Sea Island Red Peas Cooked in Ham-Hock Broth
  • Southern Chocolate, Dancy Tangerines and Birch Syrup

Italian Day Dinner Menu—Chef Gabriele Grigolon with Chef Leigh Hesling

Saturday, February 1, 2014, 6 pm—Green Valley Grill at the O.Henry Hotel

  • Roast Red Pepper Carpaccio, Bagna Caüda Sauce
  • Lima Bean Vegan Cream, Tomato Basil Bruschetta, Evoo (Extra-Virgin Olive Oil)
  • Butternut Squash Tortelli, Mostarda di Cremona, Parmigiano Reggiano, Beurre Noisette
  • Yukon Gold Porcini Encrusted Rainbow Trout, Thyme Beurre Blanc
  • Short Rib Brasato, Dry Prune Merlot Sauce, Polenta Pasticciata
  • Warm Chocolate Hazelnut Tart, Chantilly Cream

Latin Lunch Menu—Chef Timothy Bocholis with Chef Leigh Hesling

Sunday, February 2, 2014, 11:45 am—Print Works Bistro at the Proximity Hotel

  • Hervido de Pescado—South American Seafood Soup with Crab, Red Snapper, Bay Scallops & Clams with Yuca, Calabaza, Malanga, & Culantro served with Lime
  • Duck “Prosciutto” Salad with Foie Gras Empanada-Frisee, Watercress & Arugula with a Black Trumpet Vinaigrette, Spanish Tetilla Cheese Fondant
  • Pierna de Cordero en Adobo—Marinated Grilled Leg of Lamb with Quinoa-Olive Ragout, Rosemary-Roasted Garlic Lamb Reduction & Mint-Oregano Chimichurri
  • Pimientos de Piquillo Rellenos de Costillas de Res—Spanish Sweet Red Peppers Stuffed with Braised Short Ribs with a Wild Mushroom Vin Blanc & White Truffle Oil
  • Grand Marnier & Blood Orange Flan with Caramel & Orange Supreme