Old Village Post House Releases Menu for Carolina Rice Kitchen Dinner

peanutThe ancestral peanut of the South, which until this year had scarcely been tasted since the early part of the 20th century, is on the menu of an Old Village Post House dinner benefiting the lab which helped resurrect the long lost legume.

The African runner peanut – rediscovered by University of South Carolina professor David Shields; grown by Clemson University horticulturalist Brian Ward and funded by Anson Mills founder Glenn Roberts – will embroider a triggerfish crudo with pickled marsh samphire and icicle radish.

Shields, Ward and Roberts will guest star at the five-course supper at 6:30 p.m. on Apr. 16, explaining the nuts, beans and grains on the menu. Harry Root of Grassroots Wine is handling the wine pairings.

Other dishes planned by chef Forrest Parker include Sea Island guinea flint grits with softshell crab; quail with oyster cream, inspired by a recipe from Sarah Rutledge’s 1847 The Carolina Housewife, and sorghum-finished  crème brulee made from white sweet potatoes.

The dinner is $100, plus gratuity. Reservations are required: Call 388-8935 to claim a seat.

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