New to SEWE is the Game Dinner at Hall’s Chophouse at 434 King Street on Wednesday Feb. 10 at 7:30. Executive Chef Matthew Niessner will prepare the five-course meal that will be served in Hall’s private upstairs dining room. The first course of wild Carolina cup oyster rockerfeller will be paired with an Edna Valley Chardonnay. Course number two is candied striped beet salad with Montrachet cheese spiced cashews paired with a MacMurray Pinot Noir. A Manchester Farm broiled quail with sweet and sour collard greens and pepperjack grits will serve as the third course along with a Sawbuck Malbec. The fourth course is bison ribeye and sweet potato spoonbread paired with a Louis Martini Cabernet Sauvignon. Dessert will be an Almond tuille basket key lime curd and Mirabelle Brut.New culinary offerings at the 2010 Expo include Cooking Classes at Charleston Cooks! and the Wild in the Kitchen chef demos scheduled at the Gaillard Auditorium. The chef demos feature four offerings per day beginning at 10:30 on Friday with Frank McMahon of Hank’s restaurant. Another new SEWE event will be an Evening with Jack Hanna at the S.C. Aquarium at 7 p.m. on Friday. Start the day Saturday with an eagle eye on the new brunch at the Francis Marion Hotel with the Center for Birds of Prey. Swoop in like a raptor on the shrimp and grits with lobster gravy while admiring the collection of feathered friends that Jim Elliott will have on display.
To view past blog entries from 2009 SEWE click here.