Free Verse hosts poetic plates pop-up at Daps Thurs. Oct. 25

A moveable feast


Lauren Furey, a College of Charleston alum, Les Dames D’escoffier International scholarship recipient, and personal chef who is currently working with CofC to create a holistic student health program, is whipping up a locally sourced, poetry-inspired meal at Daps Thurs. Oct. 25 at 6 p.m. as part of Free Verse Festival.

The three course meal, which includes an aperitivo/antipasta, secondi, and dolce course, is inspired by Furey’s family and friends.

The first course consists of citrus marinated olives, prosciutto-wrapped asparagus, and Tuscan white bean spread with Tiller Bakery semolina bread. Furey has interviewed Jeanne Decamilla, of Olinda Olives and Olive Oil, for a segment of WCBD New 2’s lifestyle show, Living Local, and the two have crossed paths in the Charleston culinary world on numerous occasions; Furey says her family eats the prosciutto-wrapped asparagus “like candy,” and when she worked at High Cotton she would personally shave the prosciutto for cheese plates; and Furey’s nana used to use white beans to make pasta fagioli.

The second course is either “Not-your-mama’s” chicken marsala meatballs with creamy polenta or the vegetarian option which is a creamy polenta with marsala and greens. Furey grew up making meatballs, and says these are both Nathalie Dupree and Lee Brothers approved; the chicken broth for the recipe is made by Magnolias executive chef Kelly Franz; and Chef Sarah Adams brought both Furey and her friend Meredith to cook at a beachfront home, where Meredith perfected the delicious greens found in the veg option.

The dessert course is a lemon-almond biscotti paired with fig almond gelato from Gelati Moto; Furey says she always bakes biscottis (from pumpkin to chocolate pistachio) and gives them out as gifts.

While Furey shares her story with her food — delicious verse and savory slant rhymes— local poets will read pieces throughout the evening.

Tickets to the event are $40 and can be purchased online.

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