Chef Jeremy Holst and his team in the Beard House kitchen
Foie Gras Torchon with Seasonal Fruit Jelly on Buttermilk Biscuits
Behind the scenes in the Beard House kitchen
Smoked salmon with Créme Fraîche Panna Cotta, Potato, and Caviar
Housemade Country Pâté with Bread-and-Butter Pickles and Bat Boy Beer Mustard
Breakfast > Cheddar, Corn, Bacon, and Green Onion Waffles with Fried Pork Belly, Hot Pepper Jelly, and Sunny-Side-Up Quail Eggs
Tuna Tacos > Crispy Spring Roll Wrappers, Avocado Crema, Yellowtail Tartare, and Micro-Cilantro
Shrimps > Shrimp Salad, Shrimp Cracklins, and Sturgeon Caviar
Murrells Inlet Swordfish Crudo with Celery Hearts, Pine Nuts, Golden Raisins, and Maldon Sea Salt
Pan-Roasted Grouper Cheeks with Boiled Peanut Succotash, Corn Pudding, and Foraged Mushrooms
South Carolina Quail with Seared Foie Gras, Grilled Figs, Country Ham, Anson Mills Grits, and 50-Year-Old Balsamic Vinegar
Keegan-Filion Farm Pork Trotter with Crispy Cornmeal, Pickled Peaches, and Mustard Seeds
Cornmeal Doughnut with Sweet Corn Ice Cream, Bourbon Caramel, and Berry Compote
Dinner

Heart of Charleston

Jeremy Holst

Anson Restaurant, Charleston, SC

At Anson Restaurant (the birthplace of the famed grits of the same name), chef Jeremy Holst charms diners with renditions of Low Country cuisine that are at once traditional and modern. For his Beard House debut, Holst will pay homage to his native region and its culinary heritage.

 

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Foie Gras Torchon with Seasonal Fruit Jelly on Buttermilk Biscuits
    • Beer-Braised Bratwurst with Housemade Sauerkraut and Pabst Blue Ribbon Beer Mustard
    • South Carolina Tomato Tarts with Caramelized Sweet Onions and Whipped Fromage Blanc
    • Breakfast > Cheddar, Corn, Bacon, and Green Onion Waffles with Fried Pork Belly, Hot Pepper Jelly, and Sunny-Side-Up Quail Eggs
    • Tuna Tacos > Crispy Spring Roll Wrappers, Avocado Crema, Yellowtail Tartare, and Micro-Cilantro
    • Hermann Moser Per Due Grüner Veltliner 2011
  • Dinner

    • Shrimps > Shrimp Salad, Shrimp Cracklins, and Sturgeon Caviar  
    • Domaine Guillemarine Picpoul de Pinet 2010
    • Murrells Inlet Swordfish Crudo with Celery Hearts, Pine Nuts, Golden Raisins, and Maldon Sea Salt
    • Domaine du Bagnol Cassis Rosé 2008
    • Pan-Roasted Grouper Cheeks with Boiled Peanut Succotash, Corn Pudding, and Foraged Mushrooms
    • Verget du Sud Vin de Pays de Vaucluse Marsanne 2004
    • South Carolina Quail with Seared Foie Gras, Grilled Figs, Country Ham, Anson Mills Grits, and 50-Year-Old Balsamic Vinegar
    • Bodegas Bretón Criadores Loriñon Rioja Reserva 2006
    • Keegan-Filion Farm Pork Trotter with Crispy Cornmeal, Pickled Peaches, and Mustard Seeds
    • Sattler St. Laurent 2009
    • Cornmeal Doughnut with Sweet Corn Ice Cream, Bourbon Caramel, and Berry Compote
    • The Rare Wine Co. Historic Series Charleston Sercial Special Reserve Madeira NV
    • Thank-You Gift > Bag o’ Anson Mills Hand-Milled Grits
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 08.23.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam