July 27: An Evening in Charleston, SC
Charleston boasts some really wonderful restaurants such as Cypress, Fig, Husk, McGrady’s. There is nothing simple about these recipes. All the sauces are made from scratch, Duck Confit takes three days, and many of the products are fresh and local and from the best of suppliers. Bold, imaginative and passionate . . . these are just a few words to describe Charleston cuisine.
With this challenge in mind, tonight we will pay homage to some of the great young chefs of the southeast. Dinner is $99 per person, plus tax and gratuity and includes one glass (4 ounces) each of the suggested wines; additional wine is available on our wine list. For reservations contact the Beechwood Inn at (706) 782-5485. Mentioned wines are suggested pairings, actual pairings depend on availability. Please let us know of dietary restrictions at least 48 hours in advance.
Wine-Thirty: Miniature Fresh Charleston Crab Cake with Citrus Aioli, 2013 Beechwood Inn Chardonnay
Amuse: Chilled Cucumber and Avocado Soup with Creme Fraiche and Baby Cucumber, Glass of Wine
Appetizer: Almond-Fried Goat Brie with Warm Gingered-Mirin Glaze and Bitter Greens, Glass of Wine
Salad: Organic Local Micro-Green Salad with Walnut Vinaigrette, Gorgonzola and Toasted Walnuts
Entrée: Fresh Seared East Coast Shrimp and Heirloom Grits, House-Made Andouille,Tasso Cream Sauce, Roasted Peppers and Gayle’s Fresh Baked Sour Dough Bread with Local Creamery Butter, Glass of Wine
Dessert: Gayle’s Chocolate Tart with Vanilla Cream and Caramel Shards
Fresh Brewed Coffee and Herb teas