On January 24, Table 301 is headed to the James Beard House in New York to prepare a Taste of the New South dinner. If you’re jaw just hit the floor, I have good news for you. You can experience this amazing dinner without jumping on a plane! These amazing chefs are putting on a full trial run at Passerelle on January 12. You can get the full James Beard House experience right here in Greenville before the team takes off to the Big Apple. Tickets are $65 plus tax and gratuity. If you want to join me there, reserve your seat by calling 864-232-7007. (They’ll patch you through to the dinner reservation line at Passerelle.)
I’m so stoked about this amazing dinner. It will feature six courses and five featured hors d’oeuvres from seven Table 301 Chefs including Rodney Freidank (Corporate Chef), Michael Kramer (The Lazy Goat), Shaun Garcia (Soby’s), Craig Kuhns (Nose Dive), Teryi Youngblood (Passerelle Bistro), and pastry chefs Stacie Amesbury (Soby’s on the Side) and Lindsay Beck (Soby’s).
And here’s the menu:
- Hors d’Oeuvre
- Seven-Day–Aged Greenbrier Farm Ham with Lusty Monk Mustard Mousse and Adluh Grits
- Smoked Dean’s Rabbit Spring Rolls with Mustard Greens and Peach Duck Sauce
- P’tit Basque Cheese Tarts with Flageolet Beans, Apple, Mustard Greens, and Kabocha Vinaigrette
- Cured Mountain Trout with Foraged Mushrooms and Fermented Apple
- Grilled Split Creek Farm Cheese Sandwiches with Tomato Conserva and Truffle Aïoli
- CHAMPAGNE SCHRAMSBERG MIRABELLE BRUT ROSÉ NV
- Dinner
- Atlantic Snapper Crudo with Serrano Chiles, Pickled Beets, and Meyer Lemon
- TENUTA GUADO AL TASSO BOLGHERI VERMENTINO 2011
- Duck Fat–Seared Scallop with Hot Brussels Sprout–Salsify Salad, Pepper–Grapefruit Marmalade, and Parsley Coulis
- MERRY EDWARDS OLIVET LANE CHARDONNAY 2011
- Palmetto Farms Squab with Toybox Pepper Chowchow, Turnip Jaccon Mole, and Charleston Gold Hash
- MAYSARA ASHA PINOT NOIR 2010
- Carolina Triggerfish with Congaree Milling Company Corn Grits, Braised Collard Greens, and Honey–Bacon Jam
- HIRSCH VINEYARDS EAST RIDGE PINOT NOIR 2011
- HS Farm Beef Two Ways > Oxtail and Loin with Cauliflower Purée, Sweet Potatoes, Chestnuts, and Doppelbock Sauce
- EGELHOFF CABERNET SAUVIGNON 2009
- Salted Caramel–Coconut Tart with Passion Fruit Curd, Tropical Fruit, and Macadamia Brittle
- SCHUG LATE HARVEST RIESLING 2012
If you can’t make it to the Greenville dinner, you can watch the chefs LIVE in the James Beard House kitchen on January 24 right here:
