A Southern Supper Series at Terrain

The event series kicks off in Glen Mills, Pennsylvania at Terrain Garden Cafe. The evening’s menu, curated by chef John Currence, is inspired by his book Pickles, Pigs & Whiskey.

Terrain Glen Mills sets an enchanting scene for A Southern Supper.

Guests sip on the evening’s signature cocktail, the Vacation Wife, featuring Cathead vodka, lillet Rosé and, Ruby Red grapefruit juice.

Chef John Currence greets guests and signs copies of Pickles, Pigs & Whiskey.

The “To Taste” portion of the menu gives guests the perfect bite of Pickled Deviled Eggs, Crispy Pig Ear “Frites,” Smoked Scallop Crudo, and Figs with Country Ham.

Guests mingle during cocktail hour before the seated supper.

The Chicharrón Dusted Pan-Fried Soft Shells are served family style for a true Southern Supper.

The three-course menu at the Terrain Garden Cafe in Westport, Connecticut, is created by chef Vivian Howard and inspired by her cookbook, Deep Run Roots.

The Garden Cafe at Terrain Westport is set for the ultimate Southern Supper.

Chef Vivian Howard signs copies of her book, Deep Run Roots, while greeting guests upon arrival.

Cocktail hour includes a variety of appetizers including a dish of savory okra and red peppers.

Chase Glenn and Jeff and Christina Parrott taste passed hors d’oeuvres and sip on a selection of Donelan Family wines.

The evening’s signature cocktail is a Lemon Basil Gimlet made with Cathead vodka, Luxardo Liqueur, lemon and lime juice, and basil simple syrup, and topped with a lemon slice and a sprig of rosemary.

The patio at the Terrain Garden Cafe in full bloom with fresh flowers and herbs.

Guests seated at the long garden tables indulge in the best of Southern fare at the Southern Supper.

The second course of Rice-Crusted Catfish with Cilantro Lime Sweet Corn and Sun Gold Sauce.