Press Pass Dinner: Holiday Favs with a Twist Dec. 3rd
We have a new saying for DL:
Local News for Hungry Minds!
By definition, traditional means something that is long-established and habitually done. In creating our second Press Pass Dinner we’re challenging uber-creative chef Michael Morefield @ Rustic Roots on Main in Lexington to bring something new to the table (literally).
Purchase tickets here or at Rustic Roots!
Join us for our second foodie and hyperlocal evening of culture, bites and conversation with local news lovers. This mouthwatering event begins at 7 pm on Saturday, December 3rd. Seating will be limited. Attire: Dressy Casual of course.
To help bring a twist to traditional holiday meals, Morefield is teaming up with style designer and culinary artist Clarance Vernon Hargrave of Event Horizons. Hargrave shared some key ideas that they use to play up traditional holiday meals. As we head into the holiday season and find ourselves finalizing the food and beverage components of our upcoming programs, we can draw from the concepts below to reinvigorate the traditional holiday menu.
What does this support?
People often ask if they can pay to subscribe. You cannot pay for FREE HYPERLOCAL NEWS but our Press Pass dinners are a new way to support Davidson Local.
Purchase tickets here! or in person at Rustic Roots on Main Street (Note: Not a physical ticket).
In every installment you'll learn about local news; bone up on an odd bit of local history and then wash it down with a themed cocktail/ mocktail recipe; meet writers of note; have your burning local news questions answered, savor an emerging food trend; and hear what’s on the local news horizon.
We setting the “holiday with a twist” inspired menu but here is an example of the variety from our first
Press Pass Dinner in August:
Chef Michael Morefield crafted a menu inspired by his passion for classic southern cuisine with complimentary wine pairings.
Course 1-
Chilled watermelon soup
Course 2 -
Cornbread Panzanella salad with fresh mozzarella & Benton’s super-aged country ham
Course 3-
Homemade hoecake with buttermilk fried chicken and kohlrabi, apple, carrot, local honey coleslaw
Course 4-
Sliced beef medallions with fresh succotash & okra with roasted summer tomatoes
Course 5-
Benne cake with homemade water buffalo gelato garnished with benne brittle & macerated summer berries
Mocktails and Cocktails will be offered with each course.
Guests will enjoyed a delicious evening meal, beverages and local news-inspired swag.
Don’t miss this mouthwatering experience!
