Slow Food Charleston is partnering with Herd Provisions for a dinner celebrating the foods, flavors, and farming traditions that make our region so special. On Wednesday, June 25th, join us for a seasonal meal crafted by three chefs: Jeanne Oleksiak, Reggie Miller, and Gabby Smith, all committed to sourcing locally and cooking with purpose.

The menu will highlight ingredients from the Slow Food Ark of Taste, our international catalog of culturally significant foods at risk of disappearing. Capt. John Fuss is fishing Tuesday to source the wild catfish that will be pan-seared and paired with a Tomato and Benne Seed Reduction and Creamy Carolina Gold Rice Middlins. Ann Marshall has donated a bottle of Jimmy Red Corn Bourbon to be used in the Bourbon-Braised Short Ribs with Jimmy Red Corn Grits and Shallots. 

This event is more than a meal — it’s a celebration of biodiversity and community. A portion of proceeds will benefit Slow Food Charleston and help us continue our mission to support good, clean, and fair food for all.