When the Fatback Collective announced the Rodney in Exile tour finale, it listed the Charleston dinner site as No. 5 Faber – but declined to reveal what diners might find at 5 Faber Street.
Word comes today that Neighborhood Dining Group, operator of restaurants including McCrady’s and Husk, is opening a private event facility in the renovated downtown warehouse. According to the press release, the venue—which features a commercial kitchen, bar and piano — can accommodate up to 225 people.
No. 5 Faber is purely a space, meaning renters have to secure their own catering and other services. The website is thus far just a logo, but more information is available via phone (805-6499) and e-mail (email@example.com).
Eastern Carolina barbecue virtuoso Sam Jones of Skylight Inn is planning to join friend and fellow Fatback Collective member Rodney Scott in downtown Charleston next month for a dinner which will serve as the finale to Scott’s six-state fundraising tour.
Tickets to the Feb. 4 dinner, prepared by the pitmasters and Sean Brock, are priced at $100 apiece.
The Southern Foodways Alliance last year chronicled the relationship between the two wood-and-vinegar devotees: “I’ll joke sometimes and say that he’s my first cousin,” Jones (who’s white) said of Scott (who’s black.) Jones first met Scott at a Charleston Wine + Food event. Continue reading
In order to get cooking back at his home pit in Hemingway, latter-day barbecue hero Rodney Scott is planning to cook in half a dozen Southern cities, starting with Charleston.
Scott’s pit house burned two days before Thanksgiving, and while he’s kept up his normal holiday production schedule with the help of mobile smoking units and temporary pits, he’s planning to properly rebuild the structure.
According to a release announcing the two-week tour, Scott will receive a portion of the funds he needs “to build a new pit room and plan for the future” from the sale of $5 whole hog sandwiches and sides provided by fellow members of the Fatback Collective, a group of entrepreneurs and scholars who champion heritage ingredients and cooking techniques. Continue reading