Join us for a family style, farm to table dinner inspired by the Charleston food writer Candice Lukasak-Herriott’s new book Provision to Plate. Special guest and cocktail maven featured in the book Megan Deschaine from the Macintosh will be making the reception cocktail. Chefs Kristian Niemi and Frank Bradley will be working with special guest chef, Anthony DiBernardo, pitmaster and owner of Swig & Swine BBQ from Charleston, and the entire meal will feature low country ingredients. Candice will be selling books and signing before and after dinner.
Enjoy a welcome cocktail by Megan Deschaine from Machintosh and wine pairings by Grassroots.
First Course - Foie Gras sautéed Manchester Farms Quail, City Roots Mushrooms, Cabbage, Palmetto Sweet Onions, and grated over Anson Mills Rice Grits
Second Course - Salad of Mixed Freshly Grown Farms Lettuces, Pickled NC Apples, Trail Ridge Feta, Spiced Pumpkin Seeds, Micro Greens
Third Course - Wood-Grilled Brasstown Beef Short Rib with Tabasco-Molasses Glaze with Wood-Roasted Hash of Bradford Candy Roaster Squash, Fingerling Potatoes, Kale, Sweet Onions
Dessert - Charred NC Fuji Apple Brown Betty with Benne-Rosemary Ice Cream
Tickets are $75. Gratuity not included.
> Location: 1005 Airport Blvd
> NOT ALLOWED: Outside beverages or food, Dogs
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