Harvest Moon 2009

The Second Annual Harvest Moon Dinner took place on September 5 on the grounds of our new home at 685 North Pope Street. Renowned chefs Hugh Acheson of Five and Ten and The National and Pete r Dale of The National prepared
a four-course family style dinner for 120 guests.

The delicious dinner included fresh locally-grown ingredients, paired with fine wines selected from the portfolio of Northeast Sales and beer from Terrapin. The setting was designed by Epting Events to evoke the turn-of-the century period of the cottage’s construction. Over 30 volunteers helped prepare for and host the event, which raised $10,000 toward our capital campaign to fund the cottage’s renovation.

Harvest Moon was conceived to celebrate ALT’s accomplishments and to highlight, in a very tangible way, our mission of integrating land and community. With the harvest moon breaking through the clouds over our new home in the historic Boulevard neighborhood, the Second Annual Harvest Moon Dinner was an evening to remember!

See below for information about the sponsors, the chefs, and the menu.

Sponsors

Presenting Sponsor: Epting Events
Aurum Studios
Carson Advisory
Bertis and Katherine Downs
Five and Ten
The National
Northeast Sales
R.E.M.
WUGA

Many, many thanks to event coordinator Tony Eubanks and volunteer coordinator Lara Mathes!

Chefs

Chef Hugh Acheson
Hugh Acheson is the chef/partner of Five & Ten and The National, two lauded restaurants in lovely Athens, GA. In addition to running restaurants, Hugh is a partner in Gosford Wine and is the father of two little ones, Clementine and Beatrice.

Hugh and his family live in the Boulevard Historic district, love Athens, and wouldn't have it any other way.

Chef Peter Dale
Peter is a native Athenian and UGA graduate. His interest in politics led him to Washington, DC, where he worked as a congressional legislative aide. The city's fine dining and multitude of ethnic restaurants eventually proved to be of greater interest than politics and he returned to Athens to work under acclaimed chef Hugh Acheson of Five & Ten.

Peter is now partner and chef at The National and the menu reflects his interest in Mediterranean cuisine. In particular, Peter is interested in the food culture of Spain and has had teh opportunity to spend time in the kitchens of LaBroche in Madrid and La Lobera de Martin in Zaragoza.

Menu

Greetings
The Wishing Tree Unoaked Chardonnay, Australia, 2007
Terrapin beers

Beginnings
Stuffed piquillos with mahon
Georgia shrimp escabeche
Shots of summer gazpacho

Main Offerings
Elberton pork chop with pepper agrodolce and squash relish
Seared squash with mint, vinegar, and olive oil
Woodland Gardens tomatoes with basil, shaved parmesan, balsamic, and olive oil
Braised halibut with saffron, preserved lemon, and cured olives
Farro with eggplant, pecans, and vidalia onion

Sweet Endings
Vanila poundcake with stewed peaches andmaple yogurt

Selected Dinner Wines
Pikes Clare Valley Riesling, 2007
Viticcio Chianti Classico, 2006