FIG has always been my favorite restaurant in Charleston so when Mike Lata called me up and asked me if I would cook a course for his anniversary dinner I was thrilled. It was really great to cook alongside such talented chefs. This was a really, really good dinner…Below is the menu.
Hors d’ oeuvres
Craig Deihl, Cypress, Charleston
Crudo of Local Fish 3 Ways
Ken Vendrinski, Sienna, Daniel Island
Over Easy Ravioli with Carolina Morels, Fava Beans and Ramps
Mike Lata, FIG, Charleston
Softshell Crabs with Asparagus, Hedgehogs, and Anson Mills polenta Spin Rosso
Celina Tio, The American Restaurant, Kansas City, MO
Caw Caw Creek Suckling Pig with Carrots and Onions from Sean’s Garden
Sean Brock, McCrady’s, Charleston
Brown Sugar Hot Milk Cakes with Dulce de Leche-Mascorpone Cream and Boone Hall Strawberries
Lauren Mitterer, Red Drum, Mt. Pleasant
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Sounds excellent!
Comment by Justin Marx April 25, 2008 @ 11:11 pmhope I am invited next year
Comment by andre guillet April 27, 2008 @ 2:22 pmit looked great
How was the ravioli over easy done… looks and sounds highly interesting. Love it.
Comment by chad April 29, 2008 @ 8:22 amI spoke to Chris Windus from bluezoo, and he said he was going to be in your kitchen for the Ideas in Food dinner… I’m totally jealous of that. Wish we could be there… either in the dining room or in the kitchen, although I’d opt for the kitchen.