Green Garlic Festival
and Dinner Series
May 10th, 11th, and 12th
Three Chefs with Three Different Takes on this Beloved Ingredient
Friday, May 10 6-8pm
Chef Jamie Barnes
Jamie Barnes, owner and Chef of popular Charlotte based Food Truck, What The Fries is curating our Friday Night Green Garlic Farm to Table Dinner. He is excited to highlight the flavors of green garlic without masking them or using them as an afterthought. Come on out for our Friday night dinner and experience the diversity of Jamie's skills. Each course is accompanied by a Dover Vineyards Wine chosen to enhance and complement the dish. We also have a non-alcoholic option with water and canned drinks from our farmstand available. Please remember that tickets are limited for this event and each person will need a ticket.
Menu
Southern Panzanella-
Pickled Okra | Tomatoes | Carmelized Shallots | Green Garlic Vinaigrette | Toasted Cornbread | Mustard Greens | paired with | Paired with 2018 Barrel Villard Blanc
Crab Toast-
Warm Crab Salad | Boursin | Charred Green Garlic Aioli |
Old Bay Butter| Potato Bread | Microgreens | Green Garlic Dust | Paired With 2019 Villard Blanc
Short Ribs and Grits-
Braised Short Ribs | Green Garlic Grits | Bone Marrow Bordelaise | Gremolata | Paired With 2017 Cyril's Blend
Virginia Chess Pie-
White Wine Macerated Fruit | Whipped Buttermilk | Citrus Zest | Paired With Fizzy Blanc
Saturday, May 11 6-8pm
Chef Treasure Williams
Join us for our Saturday night Farm to Table Experience with Chef Treasure Williams. Treasure is returning to Dover Vineyards for her third time and her second Green Garlic Dinner. We are so excited to partner with her again! Each course will be paired with a Dover Vineyards Wine designed to complement and elevate the dish.
Tickets are limited for this event and each person will need a ticket.
Menu
Appetizer-
Green Garlic Risotto Cake With Mushroom Caviar | Chili Crisp Aioli | Fried Leeks | Paired with 2019 Villard Blanc
Salad-
Pretty Plum Salad With Fresh Plums | Pickled Fennel | Mixed Greens | Walnuts | Green Garlic Honey Dressing | Paired with 2018 Barrel Villard Blanc
Entree-
Spiced Lamb Chops with Cannellini Bean Spread | Roasted Rainbow Carrots | Green Garlic Gremolata | Smoked Pomegranate Seeds | Paired with 2017 Cyril's Blend
Dessert-
Shortcake | Mixed Berry Coulis | Vanilla Bean Whipped Cream | Burnt Honey Green Garlic Drizzle | Fresh Mint | Paired with 2020 Spritzy Rose
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May 12th 12:30-2:30
Chef Julia Simon
Join us for our Sunday afternoon Farm to Table Brunch with Chef Julia Simon. Julia is a local legend in the Vegan community of Charlotte. Julia started Nourish, a vegan/gluten free meal delivery company and Plant Joy a brick and mortar vegan establishment at Camp North End. In 2023, Chef sold both companies to like-minded individuals and has been enjoying cooking for her bi-weekly pop up and consulting, while working on her next big projects. We are so excited to partner with her for our first vegan and gluten free farm-to-table brunch! Each course will be paired with a Dover Vineyards Wine designed to complement and elevate the dish.
Tickets are limited for this event and each person will need a ticket.
Non-Alcoholic tickets are available.
A portion of each ticket goes to benefit The Safe Alliance
https://secure.safealliance.org/
Menu
Yucatan Caesar ~
Green Garlic Salsa Matcha | Tamale Crutons | Tempe Chorizo | Toasted Pepitas | Avocado | Spring Lettuces | Lacinato Kale | Tomato | Queso Fresco | Paired with 2019 Villard Blanc
Omelettes du Jour with fondant potatoes (choose one) ~
Spinach + Artichoke | Meyer Lemon | Melted Tomato | Coconut Feta | Charred Green Garlic oil | Paired with Spritzy Rose
or
Caramelized Onions | Smoked Sweet Potato | Cashew Brie | Charred Green Garlic Chimichurri | Paired with Sprtizy Rose
Strawberry Shortcake ~
Cashew Marscapone | Coconut Whip | Local Strawberries | Basil-Green Garlic Honey | Paired with Fizzy Blanc