The sun has set on the Lowcountry’s most celebrated egg operation, with a land use dispute forcing Celeste and George Albers to focus exclusively on dairy and beef production.
The Albers’ Sea Island eggs were a coveted commodity, and the centerpiece of many of Charleston’s cherished high-end restaurant dishes, including FIG‘s legendary coddled egg.
“Cracking one open reveals a yolk as golden as a sunset,” The Glass Onion‘s owners enthused in a 2010 blog post. “They literally make our béarnaise, deviled eggs and desserts. During the heat of summer when the hens simply refuse to lay enough, we enter a time of mourning.” Continue reading
Buttermilk is a recurring item on Tristan’s menus, but the downtown restaurant is now planning a four-course dinner at which the humble beverage will be incorporated into every high-end dish.
At the Sept. 26 event, inspired by Vermont dairywoman Diane St. Clair’s The Animal Farm Buttermilk Cookbook, buttermilk will brine the fried chicken; sauce the carbonara; soften the mashed potatoes accompanying a veal breast and flavor the cheesecake. Chef Nate Whiting describes the dinner as “an homage to buttermilk.”
St. Clair is quoted in a release as saying the menu’s also a tribute to buttermilk’s “amazing culinary versatility.”
Although St. Clair won’t be attending the dinner (she dined at Tristan while in town earlier this year to promote her book), you can score a ticket for $125. The price includes three wine pairings, since man apparently can’t live on buttermilk alone, and a copy of St. Clair’s book. To reserve, call 534-2155.