Sunday Supper with a Side of Conversation

Slow Food Charleston Ark of Taste Summer Cookout

From 5-9pm on June 23, join Slow Food Charleston at the MUSC Urban Farm to eat from and learn about the celebrated, heirloom ingredients of Slow Food’s Ark of Taste list. This family-friendly event will welcome guests into the Urban Farm for tours, guided conversations on subjects of taste, and a seated dinner prepared by Charleston chefs Robin Hollis (Basic Kitchen), Jacques Larson (Wild Olive and Obstinate Daughter), Kevin Mitchell (Slow Food USA and Culinary Institute of Charleston), Michael Semancek (Henrietta’s Brasserie), Amanee Nierouz (Ms. Rose’s Fine Food & Cocktails) and Brandon Belk (Wich Cream)

This event is made possible with community support from Anson Mills, GrowFood Carolina, Curated Selections, Tradesman Brewing, Vertical Roots, and many more like-minded, charitable organizations.

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Program and Menu

Time	Event
5-6 PM	Farm Tours by MUSC, Welcome Cocktail by Babas on Cannon, Snacks by participating chefs, and Soap Box Conversations on matters of taste by: David Gravelin of Wishbone Heritage Farms – Rotating Animals on Pasture Amanda McNulty of Clemson and SCETV’s Making it Grow – Rice Culture Chris Winn of Tradesman Brewing – Sustainability in Craft Brewing Becca Watson of GrowFood Carolina – Selling the Ark of Taste Ted Chewing of the Carolina Gold Rice Foundation – Saving Jimmy Red
6-9 PM	A Sunday Supper celebrating the bounty of Summer dinner will happily accommodate vegetarian and vegan guests Heirloom tomatoes with Vertical Roots lettuces, scallion-lime dressing, herb breadcrumbs Robin Hollis, Basic Kitchen Sweet corn farrotto, heirloom tomatoes, basil, Parmesan Jacques Larson, Wild Olive/The Obstinate Daughter Wishbone Heritage Farms grilled chicken with local sugar plum BBQ sauce, sesame, and charred spring onion with summer vegetables Kevin Mitchell, Slow Food USA/Culinary Institute of Charleston & Michael Semancik, Henrietta’s at The Dewberry Upside down nectarine cornmeal cake with blackberry jam and roasted blackberry ginger ice cream Amanee Neirouz, Ms. Rose’s Fine Food & Cocktails & Brandon Belk, Wich Cream

Time

Event

5-6 PM

Farm Tours by MUSC, Welcome Cocktail by Babas on Cannon, Snacks by participating chefs, and Soap Box Conversations on matters of taste by:

David Gravelin of Wishbone Heritage Farms – Rotating Animals on Pasture
Amanda McNulty of Clemson and SCETV’s Making it Grow – Rice Culture
Chris Winn of Tradesman Brewing – Sustainability in Craft Brewing
Becca Watson of GrowFood Carolina – Selling the Ark of Taste
Ted Chewing of the Carolina Gold Rice Foundation – Saving Jimmy Red

6-9 PM

A Sunday Supper celebrating the bounty of Summer dinner will happily accommodate vegetarian and vegan guests

Heirloom tomatoes with Vertical Roots lettuces, scallion-lime dressing, herb breadcrumbs
Robin Hollis, Basic Kitchen

Sweet corn farrotto, heirloom tomatoes, basil, Parmesan
Jacques Larson, Wild Olive/The Obstinate Daughter

Wishbone Heritage Farms grilled chicken with local sugar plum BBQ sauce, sesame, and charred spring onion with summer vegetables
Kevin Mitchell, Slow Food USA/Culinary Institute of Charleston & Michael Semancik, Henrietta’s at The Dewberry

Upside down nectarine cornmeal cake with blackberry jam and roasted blackberry ginger ice cream
Amanee Neirouz, Ms. Rose’s Fine Food & Cocktails & Brandon Belk, Wich Cream

Beverages by:

Curated Selections:

J. Brix ‘The Augur’ Riesling and Domaine Terre Davau Cotes du Rhone
Tradesman Brewing: Assorted Beer
Dalai and Sofia: Kombucha

Special Thanks to:

Snyder Rentals, GrowFood Carolina, Vertical Roots, Wishbone Heritage Farms, Anson Mills, and the MUSC Urban Farm

Music

Ian Grimshaw

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