Uncle Jack’s On Canton St. Private Summer Wine Dinner


What an amazing evening I had with friends over at Uncle Jack’s on Canton St.in Roswell, Ga! Executive Chef Dylan Temple, General Mgr Eddie Elrod and Chef De Cuisine Payton White curated a private wine tasting and phenomenal five course meal for an intimate crowd. Most guests that I chatted with were already huge fans of Chef Dylan cuisine, so everyone was excited to see what he was going to cook up! I will admit that I am not much of a drinker but I did enjoy the Rose Reception wine, it was smooth and taste really good.

The team over at Uncle Jack’s on Canton plan on having a series of these private dinners called, Summer Wine Dinners on the Great Lawn once a month and this was the kick off one. The food was amazing, flavorful and the presentation was something that I have not seen here in the city in a long time! I do plan on going back but until then, check out a few snaps from the posh dinner affair and book your reservation for the next one. Have a great weekend everyone and thanks to the staff for a grand ol’ time!

Executive Chef Dylan Temple, General Mgr Eddie Elrod, Chef De Cuisine Payton White

Wines of Choice: Rose Reception, Amuse Bouche, Sauvignon Blanc, The Crossings New Zealand, Chardonnay, Mount Eden, Edna Valley Cabernet Sauvignon, Counterfeit Banknote, Sonoma Graham’s, Six Grapes, Reserve Porto

Course 1: “Bread and Butter” 

Duck Pate with Moscato Jelly, Rasberries, and house made Spiced Pain d’Espices

Course 2: “Crab & Tomato”
Heirloom Tomato Mosaic, Soft Shell Crab, White Balsamic Glaze, Fennel, Lump Crab, Goat Cheese Mousse, Compressed Watermelon, and a Goat Cheese Croquette rolled in Honey and Almonds!

Coarse 3: “Fruits De Mar”
Soft Butter Poached Flounder stuffed with crab, shrimp, and Scallop Mousse, House made Squid Ink Tortellini, Saffron Beurre Blanc, Patty Pan Squash, and a saffron and squid ink Tuille.

Course 4: 100-Day In-House Dry Aged Ribeye
Szechuan Crusted Ribeye, Twice Baked Fourme D’ambert Blue Cheese Soufflé, Aubergine Eggplant purée, and Garlic Butter roasted White Asparagus.

Course 5: Georgia Peach Tarte Tatin
Lane Family Farms Peaches, Puff Pastry, Caramel Anglaise, Almond Brittle, and a Chocolate Coffee Edible Cup filled with Graham’s, Six Grapes, Reserve Porto.

Chef Payton and I

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