Regional Spotlight: Soul Food Sessions

Menu

Hors d’Oeuvre

Shrimp Philadelphia with Cream Cheese, Celery, Lemon, and Wanda's Everything-Spiced Butter Crackers

Sweet Tea Fluid Gel with Barbee Family Farm Summer Vegetable Chowchow and Blackened North Carolina Rock Shrimp

Smoked Corn Bisque with Crème Fraîche and Pickled Lima Beans

Sea Island Red Pea Panisses with Pickled Okra, Blackened Catfish, Puffed Sorghum, and Fermented Shrimp Salt

Toasted Brioche with Pecan Butter and Pork Belly Marmalade

Fair Game Apple Brandy with Oleo Saccharin, Fresh Lemon, Pomegranate Molasses, Orange Flower Water, and Rosé Champagne

Dinner

Beef Tartare with Pickled Bell Pepper, Crème Fraîche, Squid Ink, Chives, and Black Rice Water

Farm Country Pâté with Farm & Sparrow Cornmeal Batter, Apple Buttermilk, and Pickled Maque Choux

Warm Farro Salad with Smoked South Carolina Peaches and Summer Vegetables, Mustard Green Crisps, and Sweet Tea Vinaigrette

Seared Salmon Belly with Black Rice, Grits, and Stewed Tomatoes; and Smoked Pork Shank with Green Bean–Green Onion Purée

Preserved Berry–Tart Cherry Heritage Farm Cheshire Pork Cheeks with Anson Mills Three Peas–Uncle Hamp’s Carolina Bacon Succotash, Charleston Gold Rice, and Pork Jus

Brown Butter, White Chocolate, and Poached Pear Gâteau with Pear–Cardamom Caviar, Fig Gastrique, Honey–Orange Ice Cream, and Cashew Brittle

Praline–Citrus Shortbread Miniature Tart

Bacon Fat–Washed Queen Charlotte Rum with Antica Formula Vermouth, Local Honey, and Crude Orange–Fig Bitters

A selection of fine wines and cocktails will be served with this dinner.