Chef Shawn Kelly of High Cotton Charleston is bringing his culinary expertise on the road to Greenville, South Carolina to cohost Greenbrier Farm’s Farm to Table Dinner with Zeke Bogan, Specialty Brewer of Bell’s Brewery. The event will take place on Thursday, November 13th from 6-10pm at Greenbrier Farms in Easley, SC.
Chef Kelly’s passion for farm to table cuisine transforms the simplest ingredients into a delectable feast sure to inspire and delight guests. With the benefit of two wood burning ovens, Chef Kelly will prepare a savory Italian-influenced five-course menu, with carefully selected beer pairings, using only the freshest ingredients produced at Greenbrier Farms.
Chicken Liver Crostini
Pork & Olive Meatball Skewar
Bell’s Kal-Haven Ale
Roasted Squash & Chicken Flatbread
Marinated beets, arugula, pecans, horseradish, honey vinaigrette
Best Brown Ale
Braised Pork Sugo
Baby carrots, cabbage, green peas, pasta fregula, rich hog broth
Special Double Cream Stout
Crispy Pork Belly
Creamy polenta, collard greens, apple agrodolce
Bell’s Two Hearted Ale
Wood Fired Apple Cake
Salted caramel, whipped Carolina goat cheese
Third Coast Old Ale
Greenbrier Farms is a 300 acre sustainable farm located in Easley, South Carolina, about twelve miles west of Greenville. Greenbrier produces grass fed and grass finished beef, pastured pork & poultry, and organically grown produce. Products are sold through a Community Supported Agriculture program, local farmers’ markets and an onsite store front. In addition, Greenbrier is the pastured pork provider for all Whole Foods Markets in South Carolina.
Located at 199 East Bay Street in historic downtown Charleston, High Cotton is a property of Maverick Southern Kitchens, owners of Slightly North of Broad (Charleston); High Cotton (Charleston and Greenville); Charleston Cooks! (Charleston, Greenville, Columbia); and the Old Village Post House (Mt. Pleasant). For more information visit www.HighCottonCharleston.com.