Wednesday, January 16, 7:00 pm
Members $125, General Public $155

Due to the efforts of talented chefs like those joining us for this exciting event, Charleston has undergone a culinary revival over the past two decades. These days the city’s food lovers indulge in an inventive, regional style of cooking that is among the best the country has to offer.

Hors d’Oeuvre

Bacon and Eggs

Pickled Carolina Shrimp Quenelles with Sweet-and-Sour Saffron Onions

Candied Applewood-Smoked Bacon B.L.T.s

Lamb Ribs with Chocolate Barbecue Sauce

Champagne Duval-Leroy Brut NV

Dinner

Chicken Liver Mousse with Toast Points and Whole Grain Mustard
Whetstone Pinot Noir 2006

Seared Sea Scallops with Sweet Corn, Leeks, and Vanilla Bean Vinaigrette
Monmousseau Vouvray 2005

Seared Antelope Loin with Broccoli Stalk and Winter Chanterelle Hash, White Cheddar Grits, and Blood Orange Coulis
Torii Mor Oregon Pinot Noir 2006

Foie Gras Bacon with Heirloom Apples, Pain Perdu, and Blis Bourbon Barrel–Aged Maple Syrup
Minor Viognier 2005

Pan-Roasted Lamb Rump with Baked Beans, Sweetbreads, Lemon Thyme, and Butternut Squash
Bodegas Lan Gran Reserva Rioja 1996

Pecan–Brown Butter Financier with Maker’s Mark Mousseline, Bourbon-Macerated Granny Smith Apple, and Caramel Parfait
Schramsberg Crémant 2003