Join us on Wednesday, April 16th at 6:30pm as we host the Carolina Rice Kitchen Dinner!
Chef Forrest Parker and his team of culinary experts have partnered with area authorities to present a historic dinner highlighting the flavors of the Antebellum Lowcountry. Dr. David Shields, the McClintock Professor of Southern Letters at the University of South Carolina, Glenn Roberts, the founder of Anson Mills
and the President / CEO of the Carolina Gold Rice Foundation
and Dr. Brian Ward, a horticulture specialist with Clemson University have joined forces to create a unique event. Each course will represent crops grown in an eight year rotation with the rice itself. Chef Parker’s menu features historic interpretations drawn from SC history, such as a quail with oyster cream, based on an 1847 recipe in Sarah Rutledge’s The Carolina Housewife, as well as contemporary presentations highlighting the historic crops. Click here
to view the full delicious five-course menu!
Carolina Rice Kitchen cuisine arose when three distinct rice cultures came together to build rice canals on the sea islands of Carolina and Georgia: Venetian rice farmers who designed the canals, Africans who brought their rice management methods to the endeavor, and Native Americans who worked in the fields.
Wine and Beverage Director Tony Norton will pair each course with wines which will be provided by Harry Root, of Grassroots Wine
. The dinner is $100 all inclusive. Reservations are required and must be made by calling 843.388.8935.
10% of the proceeds will go towards Clemson’s Organic Agricultural Extension