There were no regrets at Slightly North of Broad this past Saturday at our “BBQ & Bubbles” party celebrating friends, great food and of course some of the finest bubbly. Guests were greeted with a glass of champagne and bluegrass tunes of The Bluestone Ramblers. The tables were covered with picnic red and white checkered table cloths and the aroma of BBQ filled the restaurant. This was not your typical BBQ, Chef Frank Lee and Beverage Director Patrick Emerson partnered to create seven delicious dishes that paired perfectly with the featured champagnes. The BBQ was inspired from around the world, such as New Orleans style BBQ shrimp, Asian inspired BBQ tuna with kimchee, and spiced BBQ brisket on a white lilly biscuit with coleslaw.

Thank you to all the guests that came and we hope this event inspired you to pop the bubbly at your next BBQ! We also we want to give a special thank you to Cassondra Hall, Moet Hennessay’s Market Manager, who also shared insider details about the featured champagnes. And last but definitely not least, a big thank you to the Slightly North of Broad staff that helped put this wonderful event together! Stay tuned for more events to come… there’s no telling what they’ll come up with next!

Traditionally, farmers and fisherman bring their products to the restaurant, however, Sous Chef Shawn Kelly wanted to show his gratitude for those donating to Slightly North of Broad this year by visiting them this week.

His first stop was Burden Creek Dairy on Johns Island. While there, owners Katherine and Kipp Valentine gave Shawn a tour of the farm and walked him through their cheese making process. Their goat cheese will be used in the crepes Shawn and his team are making for the event.

In addition to the goat cheese, he will also be using Mepkin Abbey mushrooms in the dish. So, after leaving Burden Creek is was on to Monks Corner to collect the mushrooms. During his visit Shawn had the opportunity to see both the greens they are growing as well as the mushrooms.

“Both Burden Creek and Mepkin Abbey play an important role in our local community, and we really appreciate their donations. I look forward to sharing my stories from both locations with guests at the Chef’s Potluck this weekend,” said Shawn.

Join Shawn and other talented Charleston chefs at the 4th annual Chef’s Potluck this Sunday at Middleton Place from 4pm – 7pm. Visit Lowcountry Local First to learn more about the event and purchase your tickets!

We’ll see you there!

From start to finish the evening was filled with delicious food, great wine and fun! Dinner guests enjoyed seven wines paired with four courses of Executive Chef Anthony Gray’s innovate cuisine. Between each course Davis Hyde, J. Lohr’s Carolina Area Manager shared stories about the winery and tasting notes for each wine.

Missed out on this dinner? Had such a great time that you can’t wait to join us again? Keep a lookout for details regarding all of the fun events we have planned for this spring!

The event, which is always one of the most sought after tickets of the weekend, is not only the place to be seen but the place go for the best food in town! The participating chefs hold nothing back when preparing their dishes for the event. This year High Cotton, Slightly North of Broad and the Old Village Post House prepared Poached North Carolina Mountain Trout with beet ravioli, smoked caviar butter and Tuna Crudo with gold beet chips, blood orange, radish and fennel salad. Both were delicious and very well received by the 1,000+ attendees!

The brunch event, now in its third year, is held at High Cotton during Charleston’s Wine + Food Festival. Local and guest chefs, authors, wine professionals and restaurateurs are invited join regional and national media for a morning of delicious food and networking.

This year’s event was a huge success!

The family-style luncheon included a three-course menu made entirely from ingredients provided by our local purveyors complete with wine pairings from world-renowned Dr. Loosen. Throughout the afternoon our purveyors and Dr. Loosen shared information about themselves and their products.  

“The lunch was absolutely fantastic. It was a wonderful addition to the event festivities and is such a great way to elevate the importance of your fishermen, farmers and purveyors and give them the credit they deserve. Kudos!” – Cele Seldon, Lynn Seldon Ink

A big thanks to everyone that joined us! We’re already looking forward to next year’s event!

 

The smile on all of the chefs’ faces and the standing ovation from the guests at the end of the dinner were perfect illustrations of how the evening went…wonderfully!

Charlie lost his barn and over 500 livestock in a devastating fire last December and like they so often do, Charleston’s top chefs (including our on Chef Lee) stepped up. Their goal was to raise the $20,000 necessary for Charlie to rebuild his barn, and after an amazing event at Lowndes Grove they not only met their goal but exceeded it!

Check out the pictures of the wonderful afternoon filled with great food, drinks, music and lots of sunshine.

Best of luck with the construction of your new barn, Farmer Charlie!

Chef Lee and Chef de Cuisine Jim Walker prepared healthy dishes from the first lady’s ‘Greek Revival’ cookbook during a recent dinner at the Old Village Post House. Guests enjoyed the four-course dinner and information/tips from Ms. Moore-Pastides how to live a healthy lifestyle!

A big thanks to the entire High Cotton Greenville team for a great year!