Jun 1 Elements of Taste Dinner

Jun 1 Elements of Taste Dinner: Chefs don’t create from recipes, they create from tastes. Here our chefs start with the finest of ingredients and then turn to their intuition and their memories to figure out what might be done with those ingredients. We will explore some fresh spring ingredients and add flavor nuances to each course.

 

June 1 Elements of Taste Dinner

June 1 Elements of Taste Dinner: Chefs don’t create from recipes, they create from tastes. Here our chefs start with the finest of ingredients and turn to their intuition and their memories to figure out what might be done with those ingredients. We will explore some fresh spring ingredients and add flavor nuances to each course. We have paired this meal to some wonderful wines that offer some nice herbal aromas and tastes.  Dinner is $89 per person, plus tax and gratuity and includes one glass each of the suggested wines. Additional wine is available on our wine list. Wine-thirty at 6:30 and sit down for dinner at 7:00pm.

June 1 Elements of Taste Dinner

Aperitif: White Italian Pizza with Fresh Pesto, Local Sausage, Artichoke Hearts and Kalamata Olives, Local Cheese and Fresh Herbs, Glass of Beechwood Inn Wine

Appetizer: Edisto Beach Fresh Pickled Shrimp with Cilantro and Alligator Pear Relish, 2018 Zaza Rosé, Rioja, Spain

Salad: Lemon & Vegetable Pickles and Local Organic Micro-Greens with Aged Sherry Vinaigrette, Gayle’s Sour Dough Bread with Local Creamery Butter

Entrée: Heirloom Pork Tenderloin with Bourbon Mustard Brine, Beechwood Inn Jersey Giant Asparagus, Steamed Grains and Brown Rice, 2015 Three Saints Pinot Noir, Santa Barbara

Dessert: Fresh Osage Farm Strawberry and Blue Berry Crumble with Vanilla Cream

Fresh Brewed Coffee and Herb Teas

Please let us know of dietary restrictions at least 48 hours in advance

Executive Chef David Darugh https://www.bestchefsamerica.com/david-darugh and Pastry Chef Gayle Darugh https://www.bestchefsamerica.com/gayle-darugh