10/5

Greetings from Carrboro,

It’s October here in Orange County and I’m putting up hot pepper jelly and pickling broad beans. There’s a bucket of persimmons on the floor that need some serious attention. And wild mushrooms sit on the counter, piled in a flat box made to cradle Mountain Dew. Somehow ‘Linkin Park’ is roaring out of the radio. Meanwhile, in Tuscany, Alessandra Ciacci is picking grapes to make wine – her family’s legendary Brunello to be exact. And on their estate in the hills near Montalcino there’s also olive oil to press from an ancient grove and, of course, lavender to dry. Maidens in long dresses play lutes and mandolins in the cool shade of trees. OK. It’s possible that I might be making that last little bit up.

So, I know. I know. It is SO obvious why Alessandra is coming to Carrboro. Hello, lifestyle. Really, how much bucolic bliss can any one person handle? Her journey is sort of “Eat, Pray, Love” but in reverse. And the self-help gurus at Acme are going to help Alessandra out with the “Eat” part. She, in turn, is going to help us with the “Drink” part of our little saga. (Yet to be released: “Coffee, Burn Yourself, Drink, Repeat” is a working title. Edgy, right?) And we are so pleased that you have the opportunity to join us. Because having Mocali Brunello and Acmefied food in the middle of October doesn’t suck. Think of it as the therapy of pleasure, and you’ll start to understand.

The Acme Wine Dinner with Alessandra Ciacci of Mocali. Glorious Brunello and more Glorious Brunello. And the downright delicious Southern food of fall. If ever there was a match made in heaven, this is it. Sunday, October 14th. 6:30 in the evening. Menu is below. $80 per person. The dinner will sell out. Reservations are required (919 929 2263). Bliss guaranteed.

Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.

Cheers,

The Staff at Acme

First

Marinated Core Sound white shrimp, field peas, fall potatoes, mint, arugula

Nino Franco ‘Rustico’ Prosecco

Second

Grilled Carolina quail, mushroom ragout, sweet potatoes

2007 Brunello

Third

Charred veal cheeks, preserved quince, pumpkin spoonbread

2007 Brunello Vigna delle Raunate

Fourth

Braised wild boar, venison sausage, grilled fennel, fall greens,

two-hour Brinkley Farm grits with Pecorino-Romano

2004 & 2006 Brunello Riserva Vigna delle Raunate

Fifth

Poached seckel pears with whipped goat cheese, sorghum, toasted pecans

2006 Moscadello di Montalcino ‘Vendemmia Tardivo’