Mardi Gras Feast at The Fairhope Inn

Fuse Project kicked off the Mardi Gras season in high-fashion with a festive feast at The Fairhope Inn. Presented by The Scout Guide, this seated dinner featured an exquisite 4-course meal prepared by executive chef Johnathan McKinley. 

The evening began with a cozy, star-lit reception in the courtyard featuring mini provencal onion tarts with cranberry & pear balsamic and Domaine de Figueirasse Gris de Gris Rose 2020 wine. 

An intimate seated dinner followed the reception, beginning with the first course of butternut squash ravioli with duck confit and red wine butter sauce paired with Dom. Perraud Macon-Villages 2019 wine. 

The featured entrée was seared filet medallions over truffled gnocchi, charred broccolini tops, and house demi accompanied by Mas de Gourgonnier Rouge Les Baux Provence 2018 wine. 

And the final course and dessert was a chocolate truffle tart and Terres Secretes Cremant de Bourgogne Rose NV wine. 

We are extremely grateful to have friends and supporters like The Scout Guide and The Fairhope Inn to host such a special event for us which raised almost $4,000 for our Light the Fuse annual campaign.