Image by Flickr user ralph and jenny
Carolina’s Southern Bistro invites seafood lovers to join them for a night full of style and flavor.
In partnership with the South Carolina Aquarium’s Sustainable Seafood Initiative, Chef Jill Mathias has planned a five course menu starring a variety of fish and the freshest local ingredients each with hand selected wine pairings, for a truly Charleston experience.
- Cured banded rudderfish and smoked North Carolina trout, grapefruit marmalade, watercress, red onion, and crème fraiche
- Grilled Tommy Edwards head-on shrimp, Lowland Farms baby squash and tomato ragu, and romesco sauce
- Pan roasted Abundant Seafood grouper, maitake mushrooms, field peas, Kennerty Farms squash blossom, and green garlic broth
- Crispy skin Copper River salmon, baked cape beans, lacinato kale, Blackbird Farms grilled peaches, and sorghum jus
- Blueberry Basque cake, lemon curd, whipped crème fraiche
The dinner will take place at Carolina’s Southern Bistro on Wednesday, June 20th, at 6:30 p.m. The Bistro, with its historic location and rich history that dates back to the American Revolution, prides itself on being able to offer customers an elegant and tasteful piece of old Charleston. Like conserving the restaurant’s heritage, Carolina’s sees sustainability as a move towards preserving all the wonderful things that the Lowcountry has to offer. Megan Westmeyer of the South Carolina Aquarium’s Sustainable Seafood Initiative will serve as an educational speaker and resource for guests to ask questions about how to select more sustainable seafood.
Tickets are $65 per person excluding tax and gratuity. Reservations can be made by calling (843) 724-3800. Ten percent of the proceeds will go to support the South Carolina Aquarium’s Sustainable Seafood Initiative.