Two "Best Chef" South James Beard Award" nominations haven't tempted Chef Tom Gray to rest on his laurels. If anything they've inspired him to seek new challenges. Chef Tom grew up in Jacksonville and graduated from the Culinary Institute of America in Hyde Park, NY. Professional experience in New York, Los Angeles and Napa Valley informed his full-circle approach to owning restaurants, prioritizing sustainability, recycling and eco-friendly practices.
Tom returned to Jacksonville to bring his experiences back to his hometown and has been an important part of the Jacksonville culinary and restaurant scene ever since. His menus draw inspiration from developing fresh, layered flavors and using seasonal ingredients from local farms and artisan purveyors. It's no wonder, with his outstanding reputation, that we would ask him to create this French inspired dinner for us. The dinner features French wines from The Wine & Food Society Cellar.
Reception
Charles Heidsieck Champagne, Brut Reserve NV
Chilled Mussels with Horseradish Cream
Gougeres with Goat Cheese
First Course
Domaine L. Chatelain Chablis, Premier Cru, Fourchaume 2019
Seared Fish with White Asparagus, King Oyster Mushrooms, Fish Fumet & Fines Herbes
Second Course
Chateau Prieure-Lichine Grand Cru Classe Margaux, 1996
Lamb Chop, Soubise, Garden Carrots, Fava Beans
Third Course
Famille Perrin Chateau de Beaucastel Chateauneuf-du-Pape, 2010
Ballotine of Duck with Guinea Foul Mousse, Merguez Sausage, Black Truffle Potato Puree
Cheese Course
Chateau Prieure-Lichine Grand Cru Classe Margaux, 1996
Brillat-Savarain, Amarena Cherries, Brioche
Dessert
Assorted Macarons