Our last gathering was nothing short of intimate...new and old friends, candlelight, wine, and a warm, wholesome meal. Jason prepared the following menu and our creative contributors designed and captured the evening. For more images, please visit Morgan Blake's website.

SNACKS Almond Chocolate Grapes (Recipe Here) Endive Spears with Cypress Grove Goat Cheese, Cranberries, and Pistachios

FIRST COURSE Olive Oil Poached Tybee Island Shrimp with Tucker Farms Arugula, Citrus, and Roasted Fennel

MAIN COURSE Slowly Braised Lamb Shank with Sweet Pepper Relish, Spiced Lentils, Turnip and Potato Gratin, and Steamed Brussels Leaves with Meyer Lemon

DESSERT Goat Cheese Cheesecake with Fresh Raspberries

CONTRIBUTORS Morgan Blake - Photography // Juli Vaughn - Table Styling // Mao Thao - Furniture // Jamie Jimenez - Menu