Sustainable Wine Dinner
Name:
Sustainable Wine Dinner
Date:
October 28, 2013
Time:
6:30 PM - 8:00 PM EDT
Website:
Parsons Table
Event Description:
The Parson’s Table in Little River, SC and the South Carolina Aquarium invites guests to our Sustainable Seafood Dinner on Monday, October 28, 2013 6:30 PM at 4305 McCorsley Avenue, Little River, SC. Hosted by Executive Chef Edward R. Murray, Jr., the dinner includes a five-course dinner complete with wine pairings. The cost is $65.00 per person (not including tax or gratuity) with 10% of the proceeds going to the South Carolina Aquarium.
A representative from the South Carolina Aquarium and Michael Lane, CWS, CS, will introduce each course and wine pairing while discussing local sustainable seafood and offering tips on selecting environmentally-friendly fish.
Sustainable seafood refers to fish that are caught or farmed with consideration for the long term viability of individual marine species and for the oceans’ ecological balance as a whole. Sustainable seafood methods ensure abundance of fish for the future.
Petit Jumbo Lump Crab Cake
Spicy dill mustard and pickled green tomato, onion and bell pepper chowchow
Oysters Rockefeller
Spinach, bacon, heavy cream and Tabasco
Wine: Schramsberg Brut Rose
Low Country Shellfish Gumbo
Shrimp, lump crabmeat, oysters, smoked sausage, okra and tomatoes
Wine: Gundlach Bundschu Chardonnay Sonoma Estate
Grilled Carolina Shrimp
Mixed Baby Greens, Arugula and Wild Mushrooms
Wine: Gundlach Bundschu Rhinefarm Pinot Noir
Roasted Sustainable Atlantic Fresh Catch
Cheddar Cheese Grits, Johns Island Littleneck Clams, Tomato, and Applewood Smoked Bacon
Wine: Gundlach Bundschu Rhinefarm Merlot
Lobster Panna Cotta
Mango Coulis
Wine: Gundlach Bundschu Gewurztraminer
A representative from the South Carolina Aquarium and Michael Lane, CWS, CS, will introduce each course and wine pairing while discussing local sustainable seafood and offering tips on selecting environmentally-friendly fish.
Sustainable seafood refers to fish that are caught or farmed with consideration for the long term viability of individual marine species and for the oceans’ ecological balance as a whole. Sustainable seafood methods ensure abundance of fish for the future.
Petit Jumbo Lump Crab Cake
Spicy dill mustard and pickled green tomato, onion and bell pepper chowchow
Oysters Rockefeller
Spinach, bacon, heavy cream and Tabasco
Wine: Schramsberg Brut Rose
Low Country Shellfish Gumbo
Shrimp, lump crabmeat, oysters, smoked sausage, okra and tomatoes
Wine: Gundlach Bundschu Chardonnay Sonoma Estate
Grilled Carolina Shrimp
Mixed Baby Greens, Arugula and Wild Mushrooms
Wine: Gundlach Bundschu Rhinefarm Pinot Noir
Roasted Sustainable Atlantic Fresh Catch
Cheddar Cheese Grits, Johns Island Littleneck Clams, Tomato, and Applewood Smoked Bacon
Wine: Gundlach Bundschu Rhinefarm Merlot
Lobster Panna Cotta
Mango Coulis
Wine: Gundlach Bundschu Gewurztraminer
