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An Independent Feast

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An Independent Feast
Celebrating Fourth of July in Southern Style Photo by Leigh Webber

At The Local Palate, we have all celebrated the Fourth of July in different southern venues: picnicking by Lake Cheston in Sewanee, Tennessee, boating in the harbor of Charleston, South Carolina, engaging in water balloon wars at Lake Summit, North Carolina, drinking Dixie beer on the levee of New Orleans, and watching fireworks over the Mississippi River. We’ve also enjoyed farther-flung celebrations: under the stars of Coronado Bay in San Diego, the rooftops of New York, lobster boils in Connecticut, and in one case in London, a seemingly odd place to feast on fried chicken while celebrating America’s freedom. But no matter the venue, there is always one constant: July 4th draws us outdoors and often to water. With this outdoor inspired menu by chef John Zucker of Cru Cafe, independence never tasted so good!

Photo by Beth Kirby
Peach Cobbler with Mint Cream. Photo by Leigh Webber

Menu by John Zucker
Chef/Owner of Cru Cafe

MAIN /// BBQ Cornish Hens over
Butter Bean, Golden Raisin, Carolina Gold Rice Salad

SIDES /// Braided Grilled Local Corn with Jalapeño Cotija Cheese
Cornbread Panzanella Salad

DESSERT /// Peach Cobbler with Mint Cream

Mentioned in this post:
John Zucker