SIX PROGRESSIVE FOODIES,
FIVE CHARLESTON RESTAURANTS, ONE FANTASTIC WAY TO RING IN 2013!
What happens when six forward thinking, fashionably dressed Charlestonians go out to dine and some of the finest restaurants Charleston has to offer? A raucous good time with fabulous food and drinks.
Starting at Trattoria Lucca, Chef Ken Vedrinkski served Lady Island Oyster Agnolotti with Smoked Almonds and Lemon Agrumato paired with a classic Gini Soave white wine. The second stop on this progressive culinary tour was Cypress with Chef Craig Deihl plated Sashimi Tuna and Beau Soleil Oysters with Cilantro Lime Glaze and Pineapple Wasabi. The mixologists paired this seafood dish with a French 77; a go-to Champagne cocktail. The third establishment to host this group was McCrady’s. Chef Sean Brock cooked Grilled Cobia with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffles. The sommelier paired this with a delicious white wine, Damien Laureau, “Les Genets”. The fourth restaurant was Peninsula Grill where Chef Graham Dailey prepared Pan-Seared Scallops with Hierloom Pumpkin and Rosemary Spiced Winter Vegetables and Roasted Chestnut Crema. The mixologist paired this with a delicious Roasted Pineapple Old Fashioned. The final coup d’état was at Charleston Grill where the Pastry Chef, Emily Cookson, concluded this gastronomic tour with a celebratory Chocolate Cherries Jubilee: Chocolate Crêpes, Vanilla Ice Cream, and a Cherry Red Wine and Brandy Sauce. Sommolier, Rick Rubel, paired this dish with Laverriere Banyuls “Clos Chatart”.
Progressive Dinner Participants
Pan Seared Sea Scallops with Heirloom Pumpkin and Rosemary Spiced Winter Vegetables and Roasted Chestnut Crema
from Chef Graham Dailey, Peninsula Grill, Charleston South Carolina
Roasted Pineapple Old Fashioned
from Chris Reynolds
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