food of - Palmetto Bluff

food
of
food
of
Southern cuisine, probably more
than any other region in America, is
defined by the rich, cultural diversity
of its people and abundant history
of the land.
Our Food of Place celebrates the past,
featuring tried and true Southern
dishes with a modern twist. We honor
the present by using the freshest of
ingredients from surrounding waters,
woods and local farms. We look
toward the future with innovative
recipes to tickle the taste buds with
new Southern flair.
We invite you to share in these one
of a kind epicurean experiences,
accentuated with the finest of wines,
in the most picturesque of settings
around the Bluff. Join us at our table,
and become part of our tradition.
Buffalo’s
F i r s t F r i day
Our Buffalo’s wine series likes to take a light-hearted approach to seriously good food and wine. The First Friday of
each month is our culinary team’s chance to act up, reminisce, experiment, have a little fun and present something
that you’re not likely to see in a typical wine dinner.
February 6, “Southern Fried”
This is not just about hot oil. It’s about the “cooked in” traditions of the south and how they have shaped our love
of food. Because the south is steeped in tradition, we will take this same approach with the wines, they will be
traditional, approachable and welcoming.
March 6, “True Grit”
“What is a grit?” Simple but not easy, the grit is a staple of the south. Sweet, savory, hot and cool … our culinary
dynamos will show you that grits are not just for breakfast anymore. The diversity of the grit lends to creative pairing
options for wine as well.
April 3,“Flying Blind”
This dinner is all about what’s in your glass. We’ll certainly serve up culinary delights, but the focus of this meal will
be to break down your preconceived notions about wines, what they should and shouldn’t taste like and perhaps give
you new favorites. Have faith, fly with us, it’ll be a good time.
May 1, “Drink Pink”
The joy of drinking pink is its food pairing perfection. It’s the ultimate summer sipper, light, and complex,
highlighting the flavors of warm weather grilled favorites.
June 5, “Beer Vs. Wine Round 3”
While most people will pick up a beer casually at home, they’re less likely to think of pairing it course by course with
a meal. To date, wine has dominated pairing perfection in this arena. Beer is ready to make a come-back, and our
culinary team is going to play to its strengths for round three.
August 7, “Millions Of Peaches”
Not just for dessert, the sweet pick of summer has diversity. This warm weather fruit creatively coupled with coldweather wines, balances the sweetness of the fruit with lively acidity of the wines.
October 2, “Cheeseburger in Paradise”
Chef likes his with, lettuce and tomato, a nice glass of bourbon and…did you think we’d say something else? The
burger and all that we love to go along with it, is being highlighted in our own piece of paradise. The pairings will be
creative and we’ll likely throw a little bourbon in there just for chef.
November 6, “Fowl Play”
We try not to be controversial in our food declarations, but for this dinner, we’re going to make a statement – the
egg came first. Our chefs will go off the beaten path, but not out of bounds, with our choices of feathered finds. The
creative wine choices for these pairings will certainly hit it out of the park.
December 4, “Rise Up”
The underappreciated biscuit is about to climb the ladder; it’s not just a bread to be served on the side. Incorporated
into dishes the biscuit can be transformed and elevated to wine worthy pairing.
Visit montagehotels.com/palmettobluff or call 866.706.6565 for package details.
Th e
Moveable
F e as t
We invite you to explore the property and your palate with these epicurean events.
February 14, “Marriage of the Senses”
Blackbird Winery
Explore a culinary feast of delightful decadence with the one you love. The rich and supple wines of Blackbird will
pair beautifully with the opulent culinary pairings. Just as love is a full sensory experience, our culinarians endeavor
to peak your senses and give you an incredible sensory experience of dining and wine.
May 22-23, “Salt, Smoke & Cure”
Arcadian Winery
Salt, Smoke and Curing are elements of culinary technique that have been used for centuries but are seeing a new
twist in this age of gastronomic experimentation. Likewise, Arcadian wine uses traditional methods of winemaking
while pushing the envelope to create balance and elegance in their wines. This weekend will combine the elements of
tradition and innovation in a new world of creativity.
September 6, “Pigs & Swigs Beer Dinner”
River Dog, Aligash, Stone, Anderson Valley & Victory Breweries
An annual tradition, our Labor Day weekend is a celebration of all that we love about life in the Lowcountry and
it all starts on the river. Join us at Moreland for a classic oyster and pig roast with all the fixins’, overlooking the
May River. These tasty treats are paired with beers from River Dog, Aligash, Stone, Anderson Valley and Victory
Breweries (and root beer for the kiddos) for a last little taste of summer.
October 23-24, “A Little Dust on the Bottle”
Miner Winery
Winemaker Dave Miner will reach deep into his cellar to bring us a few bottles that have a little age to them.
Our chefs will find their inspiration for the plates in the dates of these wines and bring you a taste of what was
popular in the year the wine was created.
December, 31, “New Year’s Celebration”
Pick your party for this New Year’s Celebration. The River House and Canoe Club will each have unique menus and
pairings for this New Year’s Eve extravaganza. All will join together in our River House Ballroom for sweets and
champagne as we rock in the New Year.
Visit montagehotels.com/palmettobluff or call 866.706.6565 for package details.
Artisan
Coo k i n g
Artisan Cooking Classes offer the opportunity to be in the kitchen – quite literally – with our chefs, mixing things
up and sharpening your skills.
January 15, “What’s In Your Larder?”
What are the go-to ingredients always stocked in your kitchen and how do they differ from what our chefs consider
critical? Understand how to make the most of your pantry and what should always be on hand.
March 19, “Soup’s Up”
The most basic of all comfort foods is soup. It’s an item that seems simple but our chefs will demonstrate how they
develop layers of flavor to make something simple into something amazing.
May 21, “Southern Comfort”
Meat & 3 is a classic of the south, just because something is a southern comfort doesn’t mean that it has to be fried.
The threes will focus on veggies and the bounty that the summer provides.
July 16, “All Fired Up!”
Nothing’s better than the smell of the grill to get you “all fired up” about summer. We’re going to show why
charcoal is best.
September 17, “Pie & Other Tasty Treats”
Oh the places you’ll go when you learn all that can be made with dough. It’s not just for pie crusts anymore.
November 12, “I’ll Take You to the Candy Shoppe”
Learn from the best at creating your own sweet treats, just in time for the holidays.
S ens es of a
Sommelier
Join our Sommelier as we explore the world within a glass in an entertaining and informative hour.
February 19, “Virginia is for Wine Lovers”
Explore amazing wines created right here on the east coast in the newest notable region for wine making, Virginia.
April 16, “French Kiss”
Venture into the most famous winemaking region and remove the illusive veil, understand the diversity of the land
and why this region is a pillar in the wine world.
June 18, “Amber Waves of Grain”
Beer and Bourbon are the focus of this summer brew haha.
August 20, “A Peek Behind the Curtain”
Is the sommelier’s choice a mystery to you? Why Somms make the choices they do, some unique wines and why
they’re favorites.
October 15, “Around the World with Pinot Noir”
How one of the most difficult grapes to grow, produces the vastest variety of flavors.
December 17, “Holiday Picks”
What should be on your table for the season of celebration?
Visit montagehotels.com/palmettobluff or call 866.706.6565 for package details.
Visit montagehotels.com/palmettobluff or call 866.706.6565 for package details.