When: Sun., Nov. 13, 6:30 p.m. 2011
Nathalie Dupree debuts recipes from her new cookbook-in-progress, Mastering the Art of Southern Cooking. The five-course dinner will feature a golden Vidalia onion tart with olives and rosemary, a cream of carrot and zucchini soup, an arugula and herb pecan salad, and a beef tenderloin stuffed with country ham and parmesan cheese. Dessert is an individual chocolate snowball with caramel mousse. All courses will be paired with wine.