| Give Us Your Email Address … and we will make sure you receive notification on all of our wine and food events throughout the year which include our Wine Tastings Cooking Demonstrations Hands-On Cooking Classes Gourmet Wine Dinners send your questions regarding events and private bookings to: jboyd@hargray.com |
| Classic Italian Cuisine with a Contemporary Flair |
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| ... Upcoming Events ... |
| Michael Anthony's has since its inception been very interested in developing and promoting unique culinary events to meet the expectations of haute cuisne and fine wine enthusiasts. Annual events such as our WinterTruffle Dinner, our Cork and Fork Tasting Series, and our Deconstructing Wine & Food Seminars have been very popular over the years. These events are scheduled thoughout the year and are highlighted in the Upcoming Events section. For Additional Information or to Make a Reservation Call (843) 785-6272 |
| Great Chefs of the World BYOB Dinner |
| $65 (plus tax & gratuity) | Wednesday, March 10th at 6:30PM If you have ever wanted to travel to the best restaurants in the world and dine with top Michelin rated Chefs, then this is an evening for you. For this very special event, Executive Chef Michael Cirafesi will be paying tribute to some of the best chefs of our time by featuring one of their signature dishes as a course on his menu. This event adds a new twist in that you get to be the sommelier. We invite you to explore your own wine cellar or secret stash and select your own personal favorite wines that you have been saving for a special occasion such as this. If you are passionate about food and wine, this “BYOB” dinner promises to be an evening you will long remember. ~MENU~ Coquilles St Jacques avec la Sauce Mangue et Huile de Ccresson Sautéed sea scallops on a bed of zucchini with mango sauce and watercress oil Roger Verge, “Le Moulin de Mougin” Mougin, France *** Fusilli Fatti a Mano con Gambero Rosso, Cippoline Verde e Castagne Hand rolled fusilli, with fresh red prawns, spring onions and chestnuts Annie Feolde, “Enoteca Pinchiori” Florence, Italy *** La Caille Farcie de Foie Gras et Caramelisee avec Pommes Puree Trufee Free range quail stuffed with foie gras, atop truffled mashed potatoes Joel Robuchon, “L'Atelier de Joel Robuchon” Paris, France *** Soufflé Chaud au Chocolat et Armagnac Hot chocolate and Armagnac soufflé cake Michel Guerard, “Les Pres d'Eugenie” Eugenie-les-Bains, France *** |
