Farm to restaurant, kitchen to table, table to fork, fork to mouth, mouth to smile… Every step along the journey of farm to table dining, farmers, chefs and guests reap the benefits from embracing the philosophy of a sustainable approach to dining. Under Chef Lee’s direction, Maverick Southern Kitchens chefs are encouraged to source as much produce and meat from regional growers as possible. All of our kitchens practice the fine art of conservation, using every possible ingredient to its fullest potential.
Though this concept is nothing new to the Old Village Post House, in fact it is deep-rooted in our daily service, we want to kick-off the spring harvest with a special Farm to Table Wine Dinner on Wednesday, March 14th at 6:30pm.
Executive Chef Frank Lee, the guiding force in the Lowcountry’s sustainable movement, and Chef de Cuisine Forrest Parker have 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.
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Reservations are required and can be made by calling 843.388.8935. The dinner is $65 plus tax and gratuity.