On September 24, 2021, 125 guests gathered at Zac Brown Band’s Camp Southern Ground for the annual Farm + Table event to enjoy the grounds and raise money for the non-profit organization. It was a day filled with clay shooting, a bourbon and wine tasting and a one-of-a-kind dinner and musical program. The local flavor menu was curated and created by Camp Southern Ground Executive Chef Collins Woods. Proof of the Pudding Executive Chef Vagn Nielsen and their culinary team collaborated with Chef Collins Woods on the evening’s four-course meal. In addition to the farm feast, guests enjoyed musical appearances by Caroline Jones and Zac Brown Band’s John Driskell Hopkins, Danny de los Reyes and Jimmy De Martini. The event ended up raising over 1.7 million dollars to help fund summer camp and veteran programs. To learn more about the organization, visit: https://www.campsouthernground.org.
Farm + Table Menu
Passed Hors D’oeuvres
- Duck a la Orange Meatballs
- Escargot and Spinach en Croute
- Drunken Mustard Deviled Quail Eggs
Salad
- Cherry Smoked Salmon Tower over Black Rice Salad with Cornbread Croutons, Ellijay Apple Fritter and Sage Drunken Mustard Dressing
Plated Dinner
- Bourbon Braised Pork Belly Steak
- Two Doves Farm Wild Turkey – Peach Tea Brined Turkey, Lightly Smoked with Pecan and Apple Wood
- Garlicky Green Beans with Beurre Noisette Chanterels
- Marinated Tomatoes and Crispy Garlic
- Roasted Root Vegetable Melange – Sweet Potatoes, Adirondack Blues, Carrots, Red Beets, Parsnips, Sweet Onions
- Artisan Breads with Herb Butter
A Trio of Desserts Sampler
- Chocolate Pate on Minted Anglaise
- Chilled Orange Grand Marnier Souffle with Cocoa Dust
- French Crepe with Pistachio Custard and Apricot Glaze
