Tonight, however, the Vic’s monthly wine dinner puts the spotlight squarely on local and organic foods. “We want to try and bridge the gap between these farmers and local residents’ dinner tables. Keeping it local can only strengthen our economy and build local morale and pride,” Martin said.
In addition to fruits, vegetables and honey from local farms, the menu includes:
• Southern Oak wines from White Oak Vineyards in Choccolocco. Owner and winemaker Randal Wilson is the host for tonight’s dinner. Wines are for sale to the public at the vineyard, 256-231-7998, www.whiteoakal.com.
• Sweet milk cheeses from Wright Dairy’s Yellow Moon Cheese Co. Available to the public at the dairy in Alexandria, 256-820-1020, www.yellowmooncheese.com.
• Goat milk cheeses from Mountain View Dairy in Piedmont, 256-447-2354. Also available for sale at Tyson Art & Frame in Anniston.
• Lamb from Henry Dorough in Eastaboga.
• Pork from Fudge Family Farms, a network of small, sustainable farms started by Henry Fudge of Madison County. They supply pork to most of the top chefs in Alabama, and sell in bulk to the public through their website, www.fudgepork.com.
• Grits from McEwen & Sons in Wilsonville, organic grits ground on a stone-burr gristmill. The family sells grits, cornmeal, oatmeal and ground flax through its website, www.mcewenandsons.com.
The first course for tonight’s dinner is “figs in a blanket” (figs, ham, walnuts, local cantaloupe). The second course is pork with sweet potatoes, greens and pink-eyed peas. The third course is lamb with grits and stuffed tomato. Dessert includes sorbets made from local watermelon, cantaloupe and muscadine.
Hors d’oeuvres will be served at 6:30, dinner at 7 p.m. $65 (includes food and wine, but not tax or gratuity). Complete menu available at www.thevictoriarestaurant.com. Call 256-236-0503 for reservations.