Friday, April 26, 2019
Greetings from Carrboro,
It’s hard not to like Oregon. If the state were an actor, it would be Paul Rudd. Am I wrong? Indubitably charming. Hip. But not too hip. Smart. But never annoying. I mean, Oregon is sort of the geographic version of a fantasy BFF. Because really most every single person I know has, at least, wanted to move there. Secretly or not so secretly. There seems to be some kind of unwritten rule. People who leave Carrboro move to one of the following: Austin, Brooklyn, Oakland, or Oregon. You know it’s true. No, moving to Durham doesn’t count.
And the wines of Oregon have a similar universal appeal. It is hard – really hard – not to like them. Next Wednesday, May 1st, you’ll have the chance to test that theory (and see that I’m right). All of us at Acme are so very happy to have Julianne Allen from Foris Vineyards join the team for a great night of Oregon wine and some springtime Acme-fied deliciousness. The winery kindly hosted me at their beautiful home 10 years ago so it is certainly fitting that I return the favor. It truly is the best time of year for these wines. They have a charm and finesse that screams May. Similarly in the kitchen, I get to use the bounty of our amazing farmers’ market in all of its springtime glory. So, I’d say that’s a win. For all of us. Though I’m not sure if Paul Rudd is going to make it.
The Acme Wine Dinner with Julianne Allen and Foris Vineyards. Wednesday, May 1st. We will get started at 6:30 that evening. Tickets for the five-course dinner are $60 and can only be purchased by calling the restaurant – 919 929 2263. Menu is below. It will be a great night of food & wine. I hope that you can join us.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
Cheers,
The Staff at Acme
Reservations daily: 919 929 2263 or online
The Acme Wine Dinner
with Foris Vineyards & Julianne Allen
6:30 in the evening
1st
curried cauliflower soup
chive blossom, blue crab, toasted coconut
Foris Riesling & Foris Gewürztraminer
2nd
smoked sea scallops
butter lettuce, pickled strawberries, grilled onion, pistachio
Foris Pinot Blanc
3rd
sesame-crusted ahi tuna
mango, black rice, basil oil, crispy wontons
Foris Pinot Gris
4th
cast-iron seared duck breast
broccoli raab, pickled rhubarb, green garlic emulsion
Foris Pinot Noir
5th
southern strawberry & banana pudding
Foris Moscato
