This is a past event.

Guest Chef Dinner Series 

When: Tue., Sept. 7, 6 p.m. 2010
Price: $69, plus tax and gratuity

The fourth installment of this dinner will feature Nico Romo of FISH, Jacques Larson of The Wild Olive, and jimihatt of Guerrilla Cuisine.

The First
Chef Nico Romo ~ Fish Restaurant
Scallops, Shrimp, Clams, Potatoes, Bok Choy, Mushrooms, Carrots,
Coconut Lemongrass Broth, Baguette
Optional Pairing: French 75~Tanqueray TEN Gin, lemon juice, and simple syrup, topped with champagne.

Chef Jacques Larson ~ Wild Olive
Carolina Shrimp Pyramids
 Collard Greens, Ham Hoc Brodetto
Optional Pairing: Salt and Pepper Martini~: Ketel One Vodka, a dash of hot sauce,
and dry vermouth.

Chef Jimi Hatt ~ Guerrilla Cuisine
Caw Caw Creek Pork & Beans
Assorted Beans, Late Summer Squash, Wilted Greens, Pork Jus, "Come-Back" Sauce
Optional Pairing: BLT~Bulleit Bourbon, lemon juice, and tonic. Served on the rocks.

Chef Nathan E. Thurston ~ The Ocean Room
130° Prime Tenderloin & Peruvian Lantern Scallops
Creamed Rosebank Farms Silver Queen Corn, Foraged Chanterelles,
Black Summer Truffle Jus, Shaved Black Summer Truffle
Optional Pairing: Old Fashioned~Crown Royal Black, muddled with an orange slice, cherry, sugar, and a dash of bitters. Topped with a splash of soda.

Chef Erin Cross ~ Pastry Chef ~ The Ocean Room
Split Creek Farms Fromage Blanc
Goat Cheesecake, Walnuts, Late Summer Huckleberries
Optional Pairing: Cranberry Vanilla Martini~Smirnoff Vanilla, cranberry juice, triple sec, and lime juice.


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