Potluck Basket Menus

 

Basic Kitchen, Chef Charlie Layton
Harissa Grilled Ms Paula Shrimp Skewers, Green Quinoa Tabbouleh, Tomato Pomegranate Salad, Za’atar Yogurt, Peach and Citrus Cornmeal Cake

Spade and Clover Gardens, Shuler Farms, Tarvin Seafood

Brasserie La Banque, Executive Chef Jeb Aldrich
A French Pincnic featuring Gruyeres, Prosciutto baguette with soft butter, Salad Niciose and Macaroons

Local greens for salad and local dairy products used

Callie’s Hot Little Biscuit, Chef / Owner Carrie Morey
Summertime Biscuit Board featuring Callie’s Country Ham Biscuits, Cheese & Chive Biscuits with Savory Thyme Butter; Shrimp Salad; Callie’s Homemade Traditional Pimento Cheese served with Biscuit Crackers and Cheese Crisps; Crudite with Dill Dip; Mixed Fruit Salad; Homemade Cocoa and Cream Cookies

Hickory Hill Buttermilk in Buttermilk and Cheese and Chive Biscuits; Shrimp from Miss Paula Shrimp; Fresh Strawberries from Boone Hall Farm

Cru Catering / Cru Cafe, Executive Chef and Owner John Zucker

SNACKS: Grapes and Cheese // TO START: Smoked Salmon, Pickled Ramps, Chive Cream Cheese // Chopped Liver with Berry Compote // Bagel Chips // MAIN: Deconstructed Housemade Pastrami Sandwich: Pastrami, Swiss Cheese, Slaw, Deli Mustard Rye Bread // Deli Macaroni Salad // Dill Pickle Potato Salad  // DESSERT: Chocolate Babka Cinnamon Roll

FIG / The Ordinary, Chefs Mike Lata, Jason Stanhope, Tori Schumacher Tarvin White Shrimp Escabeche, Green Garlic Aioli / Keegan-Filion Country Style Pate en Croute / Marsh Hen Mill Rice Bowl with jumbo lump blue crab, smoked roe, seeds, early summer vegetables / Cowboy Cookies

Tarvin, Keegan-Filion, Marsh Hen Mill, Bulls Bay Salt

The Grocery, Executive Chef/ Owner Kevin Johnson
Butter Bean Hummus / Whipped Ricotta with Peach Agrodolce / Farro Salad / Summer Squash Salad

SC Butter Beans Brown’s Court Bakery Baguette; Shuler Farm Peaches; Tuten Farm Cauliflower; Marsh Hen Mill Farro; Herbs, squash, basil from Lowland Farms; Tomatoes from last year’s harvest at Lowland

The Post House Inn, Chef Nathan Hood
Fish pate with pumpernickel bread, Hind quarter dry rub bbq chicken, Heirloom tomato cucumber panzanella, Carolina gold rice pudding with Johns Island strawberries

Abundant Seafood, Browns Court , Rosebank Farms, Joyce Farms, Spade & Clover, Kurips Farms, Tiller Bread, Anson Mills

Slightly North of Broad, Executive Chef Russ Moore
Waiting on information. Lowcountry-inspired dishes featuring fresh, local ingredients.

Ted’s Butcherblock, Nick Mc Bride – Chef / Owner Ted Dombrowski
Korean BBQ Lamb Ribs, Local Peach, Cucumber & Watermelon Salsa, Grilled Jalapeño no Cornbread, Peach Bread Pudding with Blueberry Caramel Sauce

Lamb Ribs – Wishbone Heritage Farms, Peaches – Shuler Farm, Cucumbers – Rosebank Farms, Cornmeal – Anson Mills

Nutty Goodness – Healthy fruit and nut snacks

Potluck Beverage Bags

Grassroots Wine – Rosé de Printemps

Holy City Brewery – 6-pack

Edmund’s Oast Brewing Co. –  Seltzers

Fatty’s Beer Works – IPA

Tradesman Brewing Co. – Wheat Ale

Cannonborough Soda Co. – Handcrafted sodas