Aspire Magazine Issue 2 - Page 51

THE ABACO CLUB: SPICE-CRUSTED NASSAU GROUPER Locally caught Grouper, pan-seared with island spices, served with roasted spaghetti squash, braised greens, and topped with tomato caper relish. “It’s one of Chef Romeha Forbes’ signature seafood entrées that visitors to Abaco rave about.”  WINE PAIRING:  Pouilly Fumé, Jean-Max Roger “Les Chante-Alouettes”, Loire Valley, France, 2014 RENAISSANCE: HERB-CRUSTED RACK OF LAMB “Chef Peter Affatato uses fresh herbs from the Renaissance garden, which add a fresh, earthy flavor to the lamb.” Served with braised lentils, roasted baby carrots, and pomegranate au jus, this traditional favorite is melt-in-your- mouth delicious. WINE PAIRING:   Saint-Emilion, Château du Vieux-Guinot Grand Cru, Bordeaux, France, 2011 CREIGHTON FARMS: FENNEL-DUSTED PORK CHOP “Chef Reid Badger takes lots of time and energy to source ingredients from the best small local farms. This entrée features Duroc Heritage Pork. When balanced with the fennel spice blend, it makes for a full-flavored, tender and moist pork chop.” Served with braised greens and apple compote. WINE PAIRING:  Pinot Noir, Union Wine Company “Alchemist”, Willamette Valley, Oregon, 2015 WILLOWBEND: WILLOWBEND SEAFOOD SAUTÉE “Chef Christopher Shortall blends the flavors of Jumbo Gulf Shrimp with New Bedford Scallops, wild mushrooms, and sundried tomatoes and serves it up in a sherry cream sauce over fettuccine. This fresh and delicious dish was a favorite of Willowbend members this past summer.” WINE PAIRING:  Chenin Blanc, Ken Forrester “The FMC”, Stellenbosch, South Africa, 2014 OPPOSITE: Menus at Southworth Development properties are designed for shared dining experiences. FROM LEFT: Chef Reid Badger’s fennel-dusted pork chop is served at Creighton Farms; the 2015 Alchemist Willamette Valley Pinot Noir by Union Wine Company. EAT TASTE BUDS TEMPTED? VISIT SOUTHWORTHDEVELOPMENT.COM FOR A FULL DOWNLOAD ON WHERE TO DINE. ASPIRE | ISSUE TWO 49