Wednesday, October 2 at 6PM
Join us at Market and Moss on October 2 for a special five-course Cider Dinner with Botanist & Barrel, the first event in our 4th Anniversary Month Celebration Series!
Deric McGuffy, Partner and Cider Maker at Botanist & Barrel will lead us through natural cider tastings, each paired with a carefully crafted course from Market and Moss Executive Chefs Danny Vacca and Chuck Jones.
Dinner includes an amuse bouche followed by five courses and ciders from Botanist & Barrel, the South’s only natural cidery, and the first producer of Petillant Natural ciders. Dinner is $135 per guest, which does not include sales tax or gratuity. We are offering a single seating at 6 pm with limited reservations available.
As we celebrate four years of Market and Moss, we’re also also looking ahead with excitement for what’s to come, making innovative Botanist & Barrel ciders the perfect beverage pairing as we explore the future of the drinks and wine industry. Botanist & Barrel co-Founder, Lyndon Smith, was recently honored with a spot on Wine Enthusiast’s Future 40 list, recognizing him as a visionary reshaping the beverage world.
If you have any dietary restrictions, please contact Market and Moss before booking to ensure we are able to accommodate your needs.
While it is free to book, there is a $20/guest fee for cancellations made after September 29 at 5p, with no exceptions. To avoid being charged, you may give your reservation to someone else. We will not be serving our regular dinner menu on October 2.
Menu
AMUSE
Foie Gras Mousse
cider gelée
Pink Is A Feeling
apples co-fermented with chambourcin grapes, aged on grape skins
ONE
Warm Root Vegetable Salad
parsnip, celery root, goat cheese, citrus, carrot, frisée, buckwheat
Precocious Apricot
apricot co-fermented with house cider blend, aged on lees for 6 months
TWO
Butternut Squash Agnolotti
brown butter beurre blanc, sage oil, hazelnut
Less Is More Pétillant Natural
old world style late season orchard blend
THREE
Scallops
cider-braised chorizo, brassicas
Curaté
aged in Chardonnay and Cognac barrels
FOUR
Grilled Lamb Loin
smoked muscadine, pistachio aïllade, couscous, lamb jus
The Bitter End
rested in Edna Rhyne Fernet barrels for 6 months
FIVE
Apple Cobbler
cinnamon gelato, toffee sauce
Paw Paw Cider
Pittsboro, NC paw paw
Botanist & Barrel
Botanist & Barrel, based in Cedar Grove, NC, crafts Southern ciders, fruited sours, and wines, by way of light-handed winemaking that intertwines old-world methods with modern sensibilities. Ciders are crafted with sustainable, organic fruits, such as Southern heirloom cider apples, and wild yeast fermentation. Their ciders are raw, wild, unfiltered, and unpasteurized.