Dinner for twelve at the Wild Dunes Resort

Fullsteam kicks off our quiet launch into the Charleston, South Carolina region this Thursday at 7 p.m. with an amazing beer dinner at the nationally-renowned Wild Dunes resort in Isle of Palms, South Carolina. We’ll follow it up with our second appearance at Brewvival on Saturday. The following weekend we’ll pour beer to support the Southern Foodways Alliance and events at the Charleston Wine + Food Festival.

But let’s talk about this coming Thursday! If you’re in the Charleston area (or want to head there for a long weekend), The Lettered Olive at Wild Dunes Resort is putting on an amazing beer dinner. For just twelve lucky people. If you want to be one of twelve folks to experience great food and some rare Fullsteam beers, you should RSVP as soon as possible.

Tickets are $125 per person plus tax and gratuity. If you’d like to stay the night, the four-diamond Boardwalk Inn has rooms available at a discounted rate. Call Sue Thurber at 843-886-2214 or Chris Harvey at 843-886-2055 to RSVP.

Here’s the amazing, sure-to-be-memorable menu:

FULLSTEAM BEER DINNER AT THE LETTERED OLIVE
Wild Dunes Resort, Isle of Palms, S.C.

February 21, 2013 at 7:00 P.M.

{Amuse}
Roasted Bone Marrow
Crostini / Parsley / Preserved Meyer Lemon / Sel Gris
El Toro Cream Ale

{First}
New Style Caprese
Fresh Made Mozzarella / Lavender Oil Poached Heirloom Tomatoes / Olive Oil Powder
Balsamic Film / English Pea and Basil Emulsification / Applewood Smoked Salt
Beasley’s Honey White

{Second}
Duck and Foie
Pressed Duck Confit / Foie Gras Mousse / Crispy Duck Cracklins / Blackberry Gastrique
Peppadew Jam
Fruitcake…The Beer

{Third}
Sweet Breads
Crispy Sweetbreads / Roasted Baby Turnips / Bacon Pecan Crumble / Fennel Soubise
Bourbon Mustard / Point Reyes Blue Cheese / Sea Beans
Fullsteam Southern Lager

{Fourth}
Seafood Duo
Sous Vide Lemongrass Monkfish / Andouille Cornbread Stuffed Razor Clams
Squid Ink Reduction Chili Oil / Kefir Lime Oil / Saffron Aioli
Cackalacky Ginger Pale Ale

{Intermezzo}
Salted Melon
Compressed Honey Dew / Cantaloupe Sorbet / Mint / Black Lava Salt

{Fifth}
Meat and Potatoes
Beer Braised Oxtail / Tallegio Fondue / Confit Potato Salad
King Trumpet Mushrooms / Fried Spinach and Enoki Mushrooms
Candied Olive Powder / “Electric” Corn Crisps
Hogwash Hickory-Smoked Porter

{Sixth}
The Not So Traditional Banana Pudding
Tempura Fried Banana Pudding / Vanilla Wafer Macaroon
Chocolate Stout Ice Cream / Banana Chip / Salted Rum Caramel / Nutella Crumb
Moonshine Cherries / Chantilly Cream
Bourbon Barrel-Aged Working Man’s Lunch

See what I mean? The menu looks fantastic! Call Sue at 843-886-2214 or Chris at 843-886-2055 to RSVP!

I hope to see you there.

 

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