Events / Dinner

South Carolina Heritage

Tue, August 23, 2016

The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.2308
Cancellation and Food Allergy Policy

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.

Click here to see photos for this event.


  • Hors d’Oeuvre
    • 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
  • Dinner
    • 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, Haricots Verts, 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

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