Soup Course – Prepared by Virginia Willis, Virginia Willis Culinary Productions and Mary Moore, The Cook’s Warehouse
 
Spring Greens Soup
 
Wine Pairing—Bonterra Sauvignon Blanc

 

Pasta Course – Prepared by Gregg Brickman, Executive Chef, Georgia Aquarium, pasta provided by Elisa Gambino, Via Elisa Fresh Pasta
 
Sweet Potato Gnocchi with brown butter with sage and parmesan
 
Wine Pairing—Bonterra Chardonnay

 

Entree – Prepared by Chef Michael Tuohy, Woodfire Grill and Chef Butch Raphael, Pangaea
 
Roasted Heritage Bread Berkshire Pork Loin stuffed with
raisins, pinenuts & greens, aromatics, anson mill polenta
 
Wine Pairing—Fetzer Cabernet Sauvignon

 

Cheese Course – Provided by Whole Foods Market
 
An Assortment of Artisan Cheeses
 
Wine Pairing—Fetzer Pinot Noir

 

Dessert – Prepared by Sheri Davis, Dish
 
Chocolate pot de creme, on top of chocolate flourless cake,
served with chocolate sauce and brandied cherries.
 
Wine Pairing—Fetzer Merlot