Ring in the New Year with WOKC’s 5th annual Bourbon, Bubbles, and Bluegrass dinner celebration! We’re welcoming 2017 with bourbon flights, wine pairings, and a fabulous five course menu. The Jason Kenney band will provide live bluegrass tunes in our Barrel Bar where lighter fare will be available.
We look forward to celebrating with you!
Together, we can help shape lives and end homelessness.
WOKC takes you on a journey to the Loire Valley on Monday, June 6.
The backstory of White Oak Kitchen & Cocktails’ Winemaker Series begins with the foundation of our restaurant’s wine program. In 2014, WOKC took steps to establish and distinguish itself as Atlanta’s authority for exquisite wine at an incredible value, and, in 2015, was awarded the Wine Spectator Award of Excellence.
At the helm of WOKC’s wine program is newly appointed Adam Pucillo. Certified Sommelier and recipient of the Walter J. Clore Scholarship, Pucillo is joining us from Atlas Buckhead in the St. Regis Atlanta where he was part of the opening team.
“I am excited to be joining the team at White Oak Kitchen & Cocktails and could not be happier to be hosting Francois Lieubeau of Domaine de la Fruitiere
and Tim Willard of European Cellars
for my first event!” Pucillo and Willard have a history of working together. “European Cellars has an incredible portfolio… [Tim] has never put a wine in front of me that I haven’t enjoyed.”
In food and wine, there are certain pairings that can be considered “classic” pairings, and it is the classic pairing of muscadet and oysters that inspired our first winemaker series event. Muscadet is a white, French wine that comes from the Atlantic Ocean in the Loire Valley where the ocean breeze imparts a saline quality to the wines that is unique to the area. Their vibrant, natural acidity cleanses the palate, and the minerality and brightness that remains is a perfect counterpart to a freshly shucked oyster.
Chef de Cuisine Joe Ramaglia selected two different oysters to shuck for this special event-the Blue Point and Rappahannock
. Both Chef Ramaglia and the Blue Point oyster hail from neighboring towns in Long Island. Named for the town in which they were first discovered, the oyster gained popularity and recognition in the 1800’s for their robust, wild flavor. Chef Ramaglia first used the Rappahannock oyster when working in Washington D.C. at Urbana Restaurant under chef John Critchley, who was a friend of the owner of the farm. These oysters, harvested from mineral-rich fresh waters, are known for their sweet, buttery, and full-bodied taste and clean, crisp finish.
Paired with summer sounds on our patio, delight yourself as WOKC guides this evening’s flavors with the lush wine of romantic France inspired by the robust, wild flavor of decadent oysters. Tickets are $35 in advance, $40 at the door.
We look forward to seeing you on Monday!
Mom's the word this weekend...
At White Oak Kitchen & Cocktails, we’ve had the pleasure of serving many of your moms over the last few years. This weekend, we are taking the time to appreciate them once again with our Inaugural Annual Brunch in the Garden.
With garden giveaways and gourmet chocolates made just for mom, we will feature a mimosa bar as well as a celebratory menu with favorites from our Barrel Bar menu and special brunch menu items.
Reservations still available. Shall we save you and your mom a seat?
Congratulations to Shannon Ward, winner of the inaugural White Oak Kitchen & Cocktails Prize in Southern Poetry. The competition garnered over 150 submissions from Texas to Virginia, and presented quite a challenge for judge Kevin Young of Emory University. Please take your time to read this wonderful poem. White Oak Kitchen & Cocktails could not be more pleased with the winning poem as well as all of those submissions. Thanks to all participants, and please look forward to submitting again in 2017!
About the author….
Shannon Ward is author of the poetry chapbook, Blood Creek (Longleaf Press, 2013). Under the direction of Dorianne Laux, she earned her MFA in poetry in 2009, and since then, her work has received generous support from Yaddo, Norton Island, the Anderson Center, and Brush Creek Foundation for the Arts. She was a winner of the 2013 Nazim Hikmet Poetry Prize, and her work has appeared in many excellent journals, including Great River Review, Superstition Review, and Tar River Poetry. She is honored to be the recipient of the inaugural White Oak Kitchen & Cocktails’ Prize in Southern Poetry and is extremely grateful for the support, which will be very helpful in her pursuit to publish her full-length manuscript. Her web address is shannoncamlinward.com.