My Experience at the Tum Tum Tree
I’m blessed to have been a part of a night full of amazing food, fine wine, and giving back with the TumTum Tree Foundation. I recently showcased Table and Thyme at the Tum Tum Private Wine Dinner with esteemed winemaker Cris Cherry of Villa Creek, winery director Tom Pillsbury of DuMOL Winery, and many others.
This event stood out to me amongst others for so many reasons, the best reason being that, by the end of the night I felt like I had made friends.
The dinner truly felt like a production rather than just a catered meal. I say this because I had the opportunity to speak in between each course on the details of every item of food my team prepared. The wine makers would then go back and forth with me speaking on how the flavors paired with specific wines.
The atmosphere was warm and lively, filled with guests that were extremely personable and appreciative of the experience we all provided. The hospitality was also impeccable to be a part of thanks to the homeowner.
I personally enjoyed the entire creative process of tailoring custom menu items to pair perfectly with rich wines across the board. I’m so thankful for all the help I got from Scott Jones with Jones is Thirsty for wine pairing. He is definitely one of the best in all of Birmingham when it comes to wine knowledge.
The wine makers came all the way from California, and had the best heart about the event and their product. It’s always a pleasure to work with artisans who are incredibly engaging and truly believe in their product.
Check out the menu below to see all the details of our spread for the night.
Cricken Cake– Half lump crab Meat and half, slow-roasted chicken thighs. Combined together in a classic crab cake fashion with an Alabama White Sauce drizzle. Paired with the Chardonnay.
Pistachio and Thyme Encrusted Pork tenderloin served on a MINI made-from-scratch Buttermilk Biscuit Topped with homemade honey Garlic Compound Butter. Paired with the Pino.
Smoked Beef Short Rib on a butternut squash and leek mash topped with a balsamic reduction. Paired with the Red.
White Chocolate Bread Pudding, soaked for hours and baked individually for a crusted outside and warm inside.
I look forward to the possibility of working with the Tum Tum Tree Foundation again! I would love to hear any feedback you have on events like these.