On March 29, 2017 we are (spiritually) heading south for the third in our Roots of Southern Cooking Dinner Series. This time, we look to the Carolina low country for inspiration: exploring the rich and complex cultural heritage of the coastal sea islands from Charleston to Beaufort through Junior League Cookbooks, family recipe cards, and phone calls to Mima. 


$50 per person

SHECRAB SOUP - blue crab, crab roe, cream & sherry

LOW COUNTRY BOIL - carolina shrimp, andouille sausage, corn & potatoes

HUSHPUPPIES - cornmeal & onion

HOPPIN' JOHN - black eyed peas, bacon & rice

CHICKEN PERLOO - spring chicken & carolina rice

{FRIED CHICKEN - $6 supplement}