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Banfi & Brews: 5-course Wine & Beer Dinner Benefitting the High Museum


Passion: noun pas·sion \ˈpa-shən\ : the state or capacity of being acted on by external agents or forces.

Tradition: noun tra·di·tion \trə-ˈdi-shən\ : the handing down of information, beliefs, and customs by word of mouth or by example from one generation to another without written instruction.

This year’s High Museum Wine Auction dinner is a collaboration with Banfi Vintners Wines and the Chefs of White Oak Kitchen and Cocktails. These two companies have deep rooted beliefs of how to pleasure the palate and overall guest satisfaction. Banfi has a long tradition of providing the best of wines all over the globe, and have a close family relationship of keeping themselves at the top of the best wine makers. Their passion for the perfect sip and the tradition of old world wines caught our Chef’s attention as they have similar attributes. The Chefs here at WOKC have stepped outside the borders of Italy to pair these delicious wines with cuisine of another family rooted with passion and tradition. We challenged ourselves to pair these wines with flavors of Southeast Asian and techniques of French and Spanish Cuisine, all the while using local and sustainable product grown and raised here in the South. We are excited to show you the diversity of these wines and the versatility of where you can travel with pairings. When you have a strong tradition and the will of rooted passion, you can bring families from different cultures together and see how well they really compliment each other. Please join White Oak Kitchen & Cocktails for a night of sharing.


Banfi & Brews Five-Course Menu with Featured Wine & Beer Pairings

Join White Oak Kitchen & Cocktails on March 22nd to benefit the High Museum’s 25th Annual Wine Auction. The evening will begin with a Cocktail reception at 6:30 pm followed by a five-course dining experience crafted by Executive Chefs Todd Richards & Shane Devereux at 7 pm. Wine pairings will be presented by James Mariani of Banfi Wines. Beer pairings will be presented by John Roberts of Max Lager’s Wood-Fired Grill & Brewery.

$100 per person inclusive (tax & gratuity)
Space is Limited
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Complimentary valet parking.

To reserve your space, contact Hannah Thompson at events@whiteoakkitchen.com

the big one

Founded in 1993, the High Museum Atlanta Wine Auction is the largest fundraising event for the High Museum of Art. The Wine Auction is the top charity fundraising event in Atlanta, the 10th largest charity wine auction in the United States according to Wine Spectator magazine, and the No. 1 charity wine auction benefiting the arts. Proceeds generated by the Auction, which have amounted to more than $26 million over the last 24 years, provide a significant source of funding for the Museum’s exhibitions and educational programming. Proceeds help to make possible special exhibitions and partnerships, and the Auction also provides funds for dynamic youth education programs, which draw more than 65,000 schoolchildren to the High each year.

These are just a few of the reasons White Oak Kitchen & Cocktails is proud to sponsor this special event. We look forward to participating in the High Museum’s 25th Annual Wine Auction.

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Prize in Southern Poetry: Congratulations to the Winning Poet!

 

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As a continued effort to show our support for Southern culture and arts, White Oak Kitchen & Cocktails hosted its 2nd Annual Prize in Southern Poetry, accepting poem submissions from thirteen southern states. This year’s poems were judged by none other than the author of Bodies that Hum and esteemed Professor of English and Creative Writing at Georgia State University, Professor Beth Gylys. Among the poems, Professor Gylys selected, “For Our Mother”, by Sophia Gorgens of Atlanta, GA.

Sophia is a second-year medical student at Emory University. Sophia lived in Georgia from 2006-2011 and returned to the South in July of 2015. She earned her undergraduate degree in Biology and English with a minor in Creative Writing at Boston College. While at Boston College, Sophia received the Cushing Award in 2014 & 2015, as well as the Bishop Kelleher Award in 2015. She also held the position of Editor-in-Chief of Stylus, the literary and arts magazine of Boston College. She is currently the Editor-in-Chief of the Styloid Process, the literary and arts magazine of Emory School of Medicine. Sophia has work published in Stylus, the Laughing Medusa, the Medical Humanities Journal of Boston College, the Styloid Process, the Tokyo Weekender, Pulse, and Eunoia Review. As for Sophia’s upcoming work, she will be published in the Journal of the American Medical Association and the Mayday Magazine. She is honored to be the recipient of the 2nd Annual White Oak Kitchen & Cocktails’ Prize in Southern Poetry and is extremely grateful for the support.

Ladies & Gentlemen, Without Further Ado, White Oak Kitchen & Cocktails Proudly Presents
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For Our Mother
Sophia Gorgens | Atlanta, GA
 
 
We pick the berries in Valdosta on a whim,
the streaks of strawberry fields drawing us in,
splashes of lingering blueberries. Birds kept out by mesh
puff their feathered breasts in loud indignation,
watch us from the thin wires of telephone poles.
Back home, my sister knows the recipe–old German heritage
and my tongue can hardly form the words. She has me dictate
each step to her in the original, grams instead of cups
and Zucher instead of sugar. The language of our mother.
In the quiet of the kitchen, her memory is between us,
how her hands would knead the dough on the countertop,
spinning egg yolk with butter into gold silk. Adding flour
carefully spoon by spoon. How she taught us the trick
with the rolling pin–be generous and quick. And how in America
she invented substitutions, like ricotta cheese for quark.
When my sister pulls the cheesecake out of the oven, 
the top is lightly coppered, stretched tight as a drum.
It smells like our mother, but as we decorate it with bright berries,
we know we’ll tell our friends it’s something else–cheesecake
is too American and Kasekuchen too foreign. Meanwhile, as it cools
our oven sings its own language.


Narrative of “For Our Mother”
Professor Beth Gylys
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This year’s tenderly elegiac winning poem deftly explores the ways food and cooking can become powerfully emblematic of our conception of family and home. The speaker’s deceased mother comes to life for her and her sister (and ultimately for us) as they first gather berries “on a whim” and use them to make Käsekuchen, a German dessert that she often served them and that she’d taught them how to make. 
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The intimate exchanges between the sisters as they re-create this old world version of cheesecake indicates the warm, connective tissue that binds them to each other and to the memory of their mother. As the poem unfolds, it strikes a seemingly effortless balance between simple narrative technique and compelling sonic and imagistic texture. Our speaker recalls her mother “spinning egg yolk with butter into gold silk,” and describes the top of the finished dessert as “lightly coppered, stretched tight as a drum,” striking sensual metaphors that bring the moment to life for us. The sentence fragment “The language of our mother.” falls almost half way through the poem, and in many ways encapsulates the force of the poem as a whole. 
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The language to which our speaker refers is not just German—her mother’s native tongue—it is the language of love as it was expressed in the mother’s attentive care, her wish both to nurture her family and to show them who she is and who she was through this dish. The poem ends with the simultaneously lovely and heart-breaking realization that though they can share the cake they’ve made, the sisters will have no real name for it because ultimately, their mother and their emotional connections to her are well beyond the parameters of language.


The White Oak Kitchen & Cocktails team congratulates Sophia Gorgens for her success and appreciates her contribution to this year’s Prize in Southern Poetry.

 

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Prize in Southern Poetry! Calling all Southern poets – submit your poem to this competition

2ND ANNUAL WOKC SOUTHERN POETRY COMPETITION  —  RULES FOR SUBMISSION In a continuing celebration of Southern culture and arts, WOKC invites poets from across the South to explore the depths of nature this Valentine’s Day. Poems will be evaluated and judged by Beth Gylys, author of Bodies that Hum, winner of the Gerald Cable First Book Award, …

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New Year’s Eve 2016 at WOKC

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!

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4th Annual Human Clay Event

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French, Fresh & Fun: First in our WineMaker Series

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!
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