Chef Charlie McKenna and his team in the Beard House kitchen
Benne Crackers with Pimento Cheese
Miniature Biscuits with Pepper Jelly
Miniature Pulled Pork Sandwiches
Behind the scenes in the Beard House kitchen
Bacon Custard–Filled Bacon Beignets with Bacon Fat Powder and Chicory Coffee–Bacon Syrup
Oyster Trio > Raw Oyster with Eastern North Carolina Mignonette; Grilled Oyster with Eastern North Carolina Butter; and Fried Oyster with Eastern North Carolina Aïoli
Peanut Soup with Grilled Peaches, Toasted Peanuts, Sugarcane Vinegar, and Scallions
Pickled Shrimp with Succotash, Country Ham, Mustard Greens, and Brown Butter
Smoked and Southern Fried Poussin with Carolina Plantation Rice, Collard Greens, and White Gravy
Dinner

Southern Comfort

Charlie McKenna

Lillie’s Q, Chicago, and Destin, FL

Charlie McKenna has a pretty fancy pedigree for a guy who moonlights as a barbecue competitor: he’s the former sous-chef at Chicago stalwarts Tru and Avenues and he trained under Norman Van Aken. Now the chef and owner of Lillie’s Q, McKenna oversees both smoker and stove with aplomb, crafting elevated versions of classic Southern dishes.

 

Event photos taken by Philip Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • Benne Crackers with Pimento Cheese
    • Miniature Biscuits with Pepper Jelly
    • Miniature Pulled Pork Sandwiches
    • Shrimp and Grits
    • Bacon Custard–Filled Bacon Beignets
    • with Bacon Fat Powder and Chicory Coffee–Bacon Syrup
    • Lillie’s Q Brew
    • Iron Horse Vineyards Russian Cuvée 2006
  • Dinner

    • Oyster Trio > Raw Oyster with Eastern North Carolina Mignonette; Grilled Oyster with Eastern North Carolina Butter; and Fried Oyster with Eastern North Carolina Aïoli
    • R. Stuart & Co. Big Fire Pinot Gris 2011
    • Peanut Soup with Grilled Peaches, Toasted Peanuts, Sugarcane Vinegar, and Scallions
    • Arnot-Roberts Green Island Vineyard Chardonnay 2009
    • Pickled Shrimp with Succotash, Country Ham, Mustard Greens, and Brown Butter
    • Soliste Soleil Rouge Rosé De Pinot Noir 2011
    • Smoked and Southern Fried Poussin with Carolina Plantation Rice, Collard Greens, and White Gravy
    • Andrew Will Ciel Du Cheval Vineyard Cuvée Lucia Sangiovese 2009
    • Banana Pudding
    • Lillie’s Q Henry McKenna 10-Year-Aged Single Barrel Bourbon Whiskey Cocktails

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 08.08.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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