France meets Kentucky in this self-indulgent seminar hosted by guest speaker Jeridan Frye, the US Brand Ambassador for Ruinart. Jeridan’s wine journey has included such achievements as a team James Beard Award at Wolfgang Puck’s Spago-Beverly Hills, stints at both Spring Mountain and Bespoke Collection & Blackbird vineyards, multiple educational panels, and even live television segments like “Cooking in with Chef Todd English”. Her affinity for fine wine paired with our chef's fried chicken recipes will provide an evening of entertainment and excess.
Sip on four of your favorite Champagnes selected by Bern’s Steak House Sommeliers’ Brad Dixon and Gregory Mayer, in harmony with the finest fried chicken recipes on this side of the Chattahoochee.
Ruinart Blanc de Blanc NV
Stuffed Chicken Wing – gulf shrimp, pork belly, green papaya, nam pla gastrique
Ruinart Rose NV
Rice Flour Fried Chicken – gochujang glaze, scallion & kimchee rice, miso ranch
Dom Ruinart Blanc de Blanc 2006
Chicken Cordon Bleu – pommes aligot, shallot confiture, black truffle mornay
Dom Ruinart Rose 2004
Fried Cornish Hen – cheddar waffle, country ham, tomato jam, smoked honey
**some menu items may change**