Farm to restaurant, kitchen to table, table to fork, fork to mouth, mouth to smile. Every step along the journey from a farm to table meal - farmers, chefs and guests - reap the benefits from embracing the philosophy of a sustainable approach to dining.
To kick-off the spring harvest, the Old Village Post House is hosting a special Farm to Table Wine Dinner on Wednesday, March 14, at 6:30 p.m.
The farm to table concept is nothing new the Old Village Post House, in fact it is deep-rooted in its daily service. Executive Chef Frank Lee, the guiding force in the Lowcountry’s sustainable movement has always encouraged Maverick Southern Kitchens chefs to source as much produce and meat from regional growers as possible. They all practice the fine art of conservation, using every possible ingredient to its fullest potential.
For this special farm to table dinner, Chef de Cuisine Forrest Parker has crafted a heady five-course menu including McClellanville Shrimp Bisque made from the “lost” recipe of Mr. William Deas and Charleston Gold Shiitake Stuffed SC Quail. Wine and Beverage Director Patrick Emerson paired beautiful, aromatic wines with each course to compliment the flavors of the dishes.
Click here to view the full menu.
Reservations are required and can be made by calling (843) 388-8935. The dinner is $65 plus tax and gratuity.
The Old Village Post House is located at 101 Pitt Street at Venning, in the heart of Mt. Pleasant’s historic village.