Image by Amanda Click
Butcher & Bee shares its love of locally sourced food as well as its kitchen space with a handful of guest chefs every month. On special Sundays, chef BJ Dennis, a Charleston native with Geechee/Gullah roots has been cooking up suppers with plenty of soul.
The Charleston City Paper has a nice profile on Dennis, whose culinary career began as a child learning to cook in his grandfather's kitchen out on Daniel Island. He honed his skills while working in a variety of local restaurants including Carolina’s, 82 Queen, Anson, Fleet Landing, The Glass Onion and Hank’s Seafood. Now, under the guidance of executive chef Jeremiah Bacon of Oak Steakhouse and the Macintosh, Dennis uses past experiences to hone his creative craft working on the Cocktail Club’s ever-changing menu.
During Sunday supper at the Bee, however, Dennis leaves all of that fine dining behind. Presented family style or a la carte, the feel, smells and tastes of BJ Dennis' Sunday supper celebrate the slow cooking style of the Gullah/Geechee heritage.
This Sunday's supper featured: Geechee boy grits with crab butter, lima beans stewed with coconut milk and ground peanuts, green beans braised in smoked pork, baked spring squash casserole, sharksteak with sweet and hot peppers and Charleston chewies.
If you've been itching for a great way to wind down on Sunday evening, keep an eye and ear out for the next time chef BJ Dennis does a Butcher & Bee takeover. If you're looking for something a little more intimate, Dennis has expressed interest serving small groups in the privacy of your own home.
