This year was different. We started in Malverde for passed hors d'oeuvres, courtesy of Chef Zach Northcutt and some awesome cocktails by Nate Wales and Bill Norris. It gave us a chance to chat with fellow diners as well as sample the fare of Mulberry and soon to open Haddington's.
I was also excited for Paul Qui to take Tyson Cole's spot in the kitchen (nothing against Chef Cole, it's just a great chance for a young chef, you know?) and the menu seemed more playful and fun...oh, and I was seated at the wives' (and significant others) table!! So, before each course, the Chef would come out and explain the dish, what inspired it, and then swing by our table to give us some love.
We started with a Catfish Terrine by Jesse Griffiths. This thing was KILLER. He served it with crostinis and raw jalapeños. I literally almost stashed it in my purse...classy, eh?
Rene Ortiz served caramelized pork hock and crispy belly, beetroot chili mermelade, creme fraiche, watermelon radish and basil salad. The drink was a sort of sake concoction that was perfect against the bold flavors of the pork.
James Holmes' creation was crispy braised lamb, bison bresaola, yaupon honey and turnip puree, garden greens and mustard tuile.
For his first SFC Chef Series, Paul Qui gave us quail, fuyu persimmons, fried cashew miso, marigold.
Shawn Cirkiel's dish was interesting...to say the least. He called it 'Season of the Witch'. Imagine all of the seasonal veggies on one plate. It was almost like an aerial view of a produce fairy land. 
To end the night, Laura Sawicki gave us a goat's milk marigold cremeux, apple and quince confit, marcona almond brittle, pedro jimenez sherry gastrique.
This was a meal like no other. The diversity in the chef's taste, inspiration, technique, and play on Autumn flavors was so fun to experience.
You should definitely go to this in the Spring!
P.S. - sorry for the pic quality ... oops!
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