A Southern All-Stars Dinner

The table is set for G&G’s exclusive four-course dinner at the Mockingbird.

The Angel’s Envy team educates guests on the brand’s signature bourbon and Toast the Trees initiative, in which Angel’s Envy plants a tree for every cocktail image posted with the hashtag #toastthetrees during Bourbon Heritage Month (September). 

Synovus’s Christi Pennington (right) with John Mitchell and Melanie Hatcher.

Prepared by Jeremiah Langhorne of The Dabney, the evening’s first course is charred beets with smoked and dried scallop, Virginia peanuts, basil, lemongrass, and pickled chili.

Corn agnolotti with shrimp, country ham, pickled chanterelles, and benne seed is the second course, created by Kevin Johnson of The Grocery.

Chef Edward Lee of 610 Magnolia speaks about his dessert dish, a whiskey cake with whipped butterscotch, barrel-aged maple syrup, dehydrated corn and chocolate, and brown butter ice cream.

Maneet Chauhan chats with guests about her course, short rib vindaloo with saffron squash biryani, beet coconut poriyal, pear mint raita, and sabudana papad.

Specialty bourbon cocktails are served, including The Southern Buck—Angel’s Envy bourbon, Amaro Nonino, Benedictine, and spiced grenadine demerara.

From left: Bill Glaus, chef Maneet Chauhan, and Christi Pennington.

Guests enjoy a meet and greet with the chefs following the meal.

From left: chefs Jeremiah Langhorne, Kevin Johnson, Maneet Chauhan, and Brian Riggenbach.

Cheers to an extraordinary culinary experience at the Mockingbird!