Just ask last year's attendees:

"What an event you put together! The food, the wine, the service - all first class." - Colleen Frank

"What an event and dinner you put on in conjunction with Nido." - Shawna Schuh

"It was a fabulous and treasured memory I will continue to savor." - Sandi Howlett

"This is destined to be remembered as 'THE DINNER.' It was a magnificent party. The wine sampling was a clever idea. It's a shame the whole event seemed to last only a few minutes." - Doug Smart

"By far one of the most fun and incredible highlights for me as I reflect on the NSA Conference from last year! Your choice in cuisine, wine, and decor is impeccable!" - Julie Laipply

Click here to return to this year's dinner.

Another special touch... the food and wine menu is specialized just for the Gourmet SIG. Jim is working with the Chef to present to you the finest meal and wine combination possible. The menu will be available at a later date. If you sign up now, you will be emailed the menu selections once they have been finalized. But don't worry, we're sure you won't be disappointed.

"One of the grandest restaurant settings in Atlanta is the City Grill, on several levels of a former Federal Reserve Bank downtown....The space is stately, spacious, and serene...City Grill's interpretation of new Southern cooking is equally refined." --New York Times

• AAA "4 Diamond Award" - 2005, '04, '03, '02, '01, '00, '99, '97, '96, '95,'94, '93, '92
• Frommer's Guide to Atlanta - "Best Wine List"
• Wine Spectator "Award of Excellence" - 2004, '03, '02, '01, '00, '99, '98,'97, '96, '95, '94
• DiRona "Top 500 Restaurants in US" - 2005, '04, '03, '02, '01, '00, '99,'98, '97, '96, '95, '94, '93, '92
• Zagat's "Top 5 New American Restaurants" - Atlanta
• Zagat's "Award of Distinction"

If you would like to see the restaurant and find out more about their award winning cuisine, please visit City Grill's web site at: www.citygrillatlanta.com.

Menu:
Menu items/wines are subject to change.

First Course
Georgia Bobwhite Quail, Skillet Fried, Warm Spoon Bread, Smoked Tomato BBQ Sauce

Wine Pairing - Bellingham, Founders Chardonnay, South Africa, 2003

Second Course
Cabernet Poached Pear and Baby Arugula Salad with Walnuts

Wine Pairing - Chateau Larose-Trintaudon, Haurt Medoc, Gironde, France

Intermezzo
Lemon Verbena Sorbet

Main Plate
Choice of:

"Sea to Sea" - Alaskan Copper River Wild Salmon braided with Atlantic Wild Striped Bass, Oven Roasted, White Truffle Risotto, Organic Baby Collards, Lemon Caper Vinaigrette

Wine Pairing - Beaulieu Vineyards, Reserve Chardonnay, Carneros, Napa Valley, California

-OR-

"Of the Land" - Rack of Lamb, Hickory Grilled, Pecan Dust Mustard Herb Crust, Crisp Potato Basket filled with a "Laura Chenel's" Sonoma Chevre Flan, Baby Patty Pan Squash, Fig and Stone Fruit Brandy Glaze

Wine pairing - Beringer Knights Valley Cabernet Sauvignon, Napa Valley, California

Dessert
Southern Sampler: Plate of 3 desserts per person
Georgia Organic Peach Shortcake: House made butter Shortcake, 2 layers with peaches and whip cream layer. Topped with peach cut out tuile cookie standing straight up out of cream garnish on top.

Bourbon Peanut Pie:
Cookie crust with soft peanut brittle drizzled with caramel and chocolate sauce topped with small scoop vanilla ice cream.

House Made "Moon Pie":
Layered dessert of graham cracker crust, house made marshmallow and chocolate ganache on a raspberry coulis.

Wine Pairing - Chateau St. Jean, Johannesburg Late Harvest Riesling, Alexander Valley, California, 1998

Cancellations accepted until July 1st. After July 1st, substitutions are welcome.