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Gullah/Geechee Week Kick Off-Dinner

Kick-off Gullah/Geechee Pop-up Dinner Week Tuesday, Oct. 17 with a dinner honoring the heritage and flavors of this historic cuisine. Charleston’s Parcel 32 chef Digby Stridiron will join Dennis and Rollison in collaboration of this special menu. The evening will begin at 6:30 p.m. with appetizers followed by a five-course dinner with paired wines or mocktails. The dinner will benefit Greener Grass, a non-profit that helps willing addicts and alcoholics get long-term treatment. The cost is $180 per person and is inclusive of tax and gratuity. To make reservations during the pop-up dinner week, please call 843-681-3474.

The menu includes:

First Course
Hors d’oeuvres
W.L. Weller, Domaine de Canton, Demerara, Cranberry Bitters, Blanquette De Limoux

Second Course
Oyster Soufflé baked awendaw “smothered oyster” Blend, Isle Saint –Pierre, Languedoc- Roussillon ‘16

Third Course
Suya-Crusted Shrimp Carolina ivory sauce, red pepper, sweet potato and herb salad
Chablis, Domaine Louis Moreau 1er Cru, Vaillons ‘14

Fourth Course
Berbere-Spiced Pork Sausage tomato, gravy with oysters, rye and crème fraiche
Malbec, Caymus “Red Schooner, Voyage 4”, Mendoza ‘16

Fifth Course
Braised Oxtail Hoppin’ John croquette, peanut and coconut creamed sweet potato leaves
Red Zinfandel, Turley “Duarte Vineyard”, Contra Costa ‘15

Sixth Course
Huguenot Torte peanut butter whipped cream
Muscat, Merryvale “Antigua”, Napa ‘NV

Earlier Event: March 29
Ronni Lundy Dinner
Later Event: October 18
Gullah/Geechee Pop-up Dinner Week