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Five Points Farm-to-Fountain Harvest Dinner

Join us for Five Points Fountain Harvest Dinner! Chef/Partner Kristian Niemi, Executive Chef Frank Bradley from Bourbon, Farm to Table Resident Chef Drew Thompson and Guest Chefs Josh Rogerson from Saluda's and Toby Leeuw from Publico will prepare a family style, four course farm to table dinner in Columbia's Historic Five Points. Listen to live music while dining en plein air around the iconic Five Points Fountain. Advintage will be featuring wine pairings and a complimentary cocktail will be prepared by Bourbon and Publico owner Mike Duganier.

About Executive Chef Josh Rogerson: Josh was brought up in Italy and embraces that country’s rich culinary heritage. As a child he spent hours at his mother’s kitchen table studying old cookbooks. He lived in Bologna, the heart of Italian cuisine and later attended school in Germany where he continued learning and experiencing the food and culture of Europe. He enrolled at the University of South Carolina for two years studying linguistics and business before eventually deciding to commit to cooking full time. Josh started at Saluda’s in January 2014. His menu is influenced by both his Italian heritage and the European cuisine he grew up with while also integrating classic techniques and ingredients native to his new home here in the South. “I want my food to be as close as possible to the best meals I ate growing up, and hopefully give someone eating it that spark and that excitement to remember it years down the road.”


$75 per person. Gratuity not included. 


First Course: Roasted Fall Watsonia Farms Squash Bisque, Smoked and Pulled Wil-Moore Farms Chicken, Smoked Peppers, Crema, Toasted Pumpkin Seed Gremolata

Salad Course: City Roots Mixed Greens, Sweet Pickled Fennel, Pickled Onion, Toasted Pecans, Rise Gourmet Goods and Bakeshop Croutons, Split Creek Farm Goat Cheese, Cider Vinaigrette

Main Course: Braised @carolinaheritagefarms Pork Shank, City Roots Fig-Bourbon Agrodolce, Sorghum Roasted Root Vegetable Hash, Anson MillsGreen Farro, Lusty Monk Mustard

Dessert: Pumpkin-Spiced Watsonia Persimmon Cake, NC Apple Compote, Apple Butter, Sage Whipped Cream