Here’s a taste of what’s on tap today at the Beard House.
South Carolina Heritage, 7:00 P.M.
Ramone Dickerson, 2 Fat 2 Fly, Columbia, SC / Forrest Parker, Undiscovered Charleston, Charleston, SC / Orchid Paulmeier, One Hot Mama’s, Hilton Head Island, SC / Teryi Youngblood, Passerelle Bistro, Greenville, SC
Thanks to a dynamic restaurant scene, South Carolina has played a major role in the South’s growing prominence within our culinary consciousness. For this special dinner, chefs handpicked by the governor will showcase their takes on the lesser-known heritage of the ingredients and traditions brought over by African slaves that have shaped the region’s most popular dishes. Expect decadent plates like Jimmy Red Corn Sopes with Sea Island Red Peas and Korean Short Ribs; Dry-Aged and Roasted Duck with Chinquapin Chestnut–Corn Pudding, Palmetto Cabbage, and Sercial Madeira Jus Lié; and Iron-Skillet Lamb Chops with Smoked-Maple-and-Bourbon-Glazed Goat Cheese, Sweet Potato Fufu, Pea Succotash, and Trotter Broth.
See the full menu below:
High Valley Farm Trout Croquettes with South Carolina Trout Roe
Jimmy Red Corn Sopes with Sea Island Red Peas and Korean Short Ribs
Pickled Shrimp with Roasted Sunchoke Aïoli and Sunflower Pollen
Stuffed Chicken Wings with Pimento Cheese, Land Race Collards, and Westbrook
Brewing Co. Beer Vinegar
Sumter 75 > Bradford Watermelon with High Wire Distilling Co. New Southern Revival Madeira Finish Bourbon, Cava, and Purple Ribbon Sugarcane
Sheepshead Fish Paillard with Carolina Gold Rice–Okra Limping Susan and Brown Oyster Mushroom–Benne Stew
Château de La Greffière Mâcon La Roche Vineuse Vieilles Vignes Chardonnay 2013
Dry-Aged and Roasted Duck with Chinquapin Chestnut–Corn Pudding, Palmetto Cabbage, and Sercial Madeira Jus Lié
Domaine Collotte Marsannay Les Champsalomon 2012
MiBek Oxtail Desibradas with African Runner Peanut Kare-Kare, Grilled Heirloom Okra, and Carolina Gold Rice Middlins
Yann Chave Crozes Hermitage 2014
Iron-Skillet Lamb Chops with Smoked-Maple-and-Bourbon-Glazed Goat Cheese, Sweet Potato Fufu, Pea Succotash, and Trotter Broth
Château des Roques Hameau des Roques Vacqueyras 2013
Dessert Tasting > Popped Sorghum, Whiskey Caramel, and Benne Seed Dacquoise; Mama’s Spicy Chocolate-Covered Pecans; Preserved Peach–Blackberry Cobbler with Purple Estrella Wheat Streusel; and Buttermilk–Sea Island Popcorn Gelato
For all upcoming Beard House dinners, check out our events calendar.