Monday, August
5, 7:00 P.M.
Members $85, guests $110
One look at
his shaved head and tattoos, and it’s clear that Brett McKee
is not your typical haute chef. After all, how many culinary geniuses
are equal parts Hell’s Angel and Julia Child? That’s how
Clay Barbour of the Post and Courier described McKee—he
also called him a “top-notch chef.”
It was probably
that same blend of rebel and craftsman that gave McKee the unconventional
notion of turning an abandoned Gulf Oil gas station into a temple
of fine Italian/contemporary American dining. Crazy, you say? Most
people thought so. But while you might have to be crazy to venture
that risk, it takes a skilled and determined chef to make it a success.
Three years after it opened its doors, Brett’s, his eponymous
restaurant, has helped to rejuvenate the surrounding River Terrace
community with an imaginative interpretation of Italian food that
“wakes up the senses and screams: ‘more!’” according
to Peter Herman of the Post and Courier.
McKee’s
restless spirit and interest in food led him into the kitchen at
an early age; the Brooklyn-born chef began working in New York restaurants
in high school. After college, he took off for fun and sun on the
island of St. Bart’s, working in resort kitchens there before
getting serious about cooking and returning to New York City for
formal culinary training. Eventually, he graduated from the New
York Restaurant School at the top of his class and spent a few years
earning his chops in the Hamptons. In 1989, he headed south again,
this time to Charleston, South Carolina, where he ran the kitchens
at Chouinards Vendue Inn, Hugo’s, and Union Hall before finding
the space that would become Brett’s.
Now, this former
gas station is pumping out food that Herman described as “sophisticated,
complex, and very tasty.” and McKee has gained a loyal following
with dishes that combine traditional Italian flavors with classic
technique and a lot of creativity.
Grilled
Oysters Casino
Tartlets of Ginger-Poached Shrimp with Spicy Tomato
Montrachet
Bruschetta of Basil Pesto, Buffalo Mozzarella,
Roma Tomatoes, and 100-Year-Old Balsamic Vinegar Veuve
Clicquot Yellow Label NV Golden and Red Beets with Mesclun, Raspberry
Vinaigrette, Goat Cheese Medallion, Toasted Walnuts,
and Golden Raisins
Artichokes, Asparagus, Roasted Peppers, and Basil
with Potato Nest, Pan-Seared Jumbo Sea Scallops,
and Lemon Beurre Blanc
Falcor Chardonnay
1998
Pan-Seared Hudson Valley Foie Gras, Fig, and Root
Vegetable–Stuffed Quail with Prosciutto di
Parma, Creamy Parmesan Polenta, and Wild Mushroom
Demi-Glace
Rodney Strong
Reserve Pinot Noir 1998
Yellowfin Tuna and Tenderloin of Beef with Lobster
Beurre Blanc and Black Truffle Demi-Glace, Maine
Lobster–Mascarpone Orzo, Ratatouille, and
Eggplant Caponata
M. Trinchero
Estate Cabernet Sauvignon 1999
Amaretto–Roasted Peach Crostata with Honey
Vanilla Gelato and Honey Butter
Château
de Fesles Bonnezeaux 1999
Wines
generously provided by Southern Wine & Spirits.
