Babette's Feast - Magnalia Homestead Foundation

From a fictional fjord community in Norway in 1871 to present-day North Carolina (and the world over), Isak Denison’s classic short story called Babette’s Feast has inspired many meals at tables set with extravagant love. The predominant theme of Babette’s Feast is how food prepared with intentionality and gratitude in the context of a shared meal can transform the hearts of people.

In this meal we have opportunity to consider, as von Balthasar observed, “that beauty demands for itself at least as much courage and decision as do truth and goodness, and she will not allow herself to be separated and banned from her two sisters without taking them along with herself in an act of mysterious vengeance.” Contend for Beauty, we must.

Babette’s Feast is a progressive dinner (see menu below) honoring some of the great culinary treasures of France, and French cuisine. Prepared by a group of Magnalia chefs, including Sous Chef Edison, and served up in Semper Fi Hall by a team of the area’s most earnest waiters and waitresses, this meal promises to be one you will long remember. Curated conversation between each course on the ways in which “mercy and truth meet together,” as Denison proposes: how “righteousness and bliss shall kiss one another.” Our intention is to infuse the evening with gifts for your spirit that, we hope, will transcend the gifts prepared for the delight of your senses.

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Chef’s Menu

Hors D’oeuvres

Puff Pastries Filled with Brie and Ham, Puff Pastries Filled with Camembert, Puff Pastries Filled with Blue Cheese and Wild Mushrooms
Wine Pairing: Brut

Premier Cours (First Course)
Creamy Potato and Leek Soup
With Basil Oil and Roasted Red Pepper Drizzle
Fresh French Bread
Paired with White Wine

Deuxième Cours (Second Course)
Salmon en Papillote
Paired with White Wine
Intermezzo (Palate Cleanser)
Lemon-Lime Sorbet

Troisième Cours (Third Course)
Coq au Vin
Paired with Pinot Noir

Quatre Cours (Fourth Course)
Steak au poivre (sous vide)
Paired with Bordeaux

Cinquième Cours (Fifth Course)
Beet and endive salad, with pears walnuts and goat cheese

Entrement (Palate Cleanser)

Sixième Cours (Sixth Course)
Coffee, Tea
Crème brûlée

Septième Cours (Seventh Course)
Port, Chartreuse