Atlantic World Research Network

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Atlantic World Foodways Registration, Conference Menus

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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


CONTACT: awrn@uncg.edu