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Sunday, March 3, 2013

Pinot Envy Uncorked!: Lambs and Clams Edition

Posted by Erin Perkins on Sun, Mar 3, 2013 at 11:22 AM

It’s been a few years since Sideways sparked the Pinot noir craze and according to yesterday’s event, people still love the varietal. Charleston GI and The Local Palate hosted the popular Pinot Envy Uncorked! event at the Pavilion at Charleston Harbor Resort and Marina.

clams3.jpg

It was a chilly day on Saturday and it seemed the best way to warm up was to try as many pours of wine as possible. We were fond of the offering from Crossbarn and went back to the Perception table a few times. If the Pinot didn’t warm you up, then the roaring fireplace in the venue stayed ablaze to make everyone feel cozy.

Lamb and Clam dish from Charleston Harbor Resort and Marina
  • Lamb and Clam dish from Charleston Harbor Resort and Marina

In addition to the flowing wine, this year’s party also emphasized pairings of the “Lambs and Clams” variety. Craig Rogers of Border Springs Farm Lamb and Travis Croxton of Rappahannock River Oysters supplied the ingredients for chefs. We were excited to see how each restaurant compared to one another using the same proteins. Eurasia Cafe and Wine Bar offered a delicious lamb cassoulet as well as a braised lamb over a grit cake paired with a beer braised clam. Anson Restaurant served Littleneck clams with a lamb bacon and a lamb lardo crostini. We enjoyed the fava beans in the Charleston Harbor Resort and Marina dish of cured lamb belly and smoked tomato poached clams. Guests shivering in the cold weren’t too discriminating about the food — as long as the vendors were offering a warm bite, they were happy to try it.

Even the chefs bundled up.
  • Even the chefs bundled up.

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