Harvest Dinner at the Dudley Mansion
Friday October 13
6:00 pm - 9:00 pm
Join us at the historic Dudley Mansion for an exclusive and exquisite five course dinner prepared by Chefs Dean Neff, Bud Taylor, and Lydia Clopton. The night will start with mingling, hors d’oeuvres, and custom cocktails, followed by dinner courses and wine pairings.
A silent auction will be held during the event. Reservations are required and can only be made with Bellamy staff. Tickets are $175 plus tax.
Please contact the Bellamy Mansion Museum to make a reservation or become an event sponsor: 910.251.3700 | email@example.com | www.bellamymansion.org
- Boiled Peanut & Wild Mushroom Pate with pickled mustard seed caviar, crostini, and micro sorrel.
- Grandma Swannie’s pimento cheese deviled eggs with NC country ham dust.
- Smoked Stone’s Bay oysters with horseradish crème fraiche, uni, and chervil.
- Braised Berkshire pork cheek with sour carrot-ginger slaw, yogurt, and socca.
Candy roaster squash and chestnut soup with chai, smoked apple, pumpkin seed oil, coconut, and urfa.
Baby Scarlet & Black Kales and Arugula with farm croutons, tomato confit, roasted beets, capers, smoked chevre, garden herbs, and basil mosto.
Crispy local spot-tail trout with shaved roasted Brussels sprouts, spaetzle, lovage, and grain mustard emulsion.
Grilled Heritage Pork Tenderloin with caramelized onion, NC honey-crisp apples, Adluh Mills Grits, apple brandy pan sauce, chive and micro onion.
Lydia’s Fall Trifle candy roaster squash cake, Asian pear, dates, walnut crumble, and fromage blanc.
Grape Fizz with local scuppernong shrub, Hat Trick Gin, lavender syrup, Chambord, and egg white.