Old Village Post House Hosts Sustainable Seafood Dinner

Supporting the use of local and sustainable seafood is culinary law at all Maverick Southern Kitchens restaurants. As a partner of the South Carolina Aquarium’s Sustainable Seafood Initiative the Old Village Post House will host a Sustainable Seafood Dinner on Wednesday, September 19 at 6:30pm.   

Executive Chef Frank Lee and Chef de Cuisine Forrest Parker have created a delicious and diverse four course menu including Shrimp & Lobster Imperial Steamed Flounder, Cornflake Crusted Sunburst Trout and Grouper Roasted on Salt.  View full menu. Patrick Emerson, wine and beverage director, paired wines that add the perfect highlight to each course. An expert on sustainable initiatives from the Aquarium will also be on hand to discuss the importance of local seafood choices.

The South Carolina Sustainable Seafood Initiative is designed to promote the use of local and sustainable seafood in South Carolina’s restaurants, and helps ensure that consumers have fish for the future by teaching partner chefs about sustainable and local seafood, assessing their menus, and encouraging consumers to dine at partner restaurants. Sustainable Seafood Initiative pragmatically balances the needs of the environment with the world population’s need for seafood.

Join us on September 19 to show your support for local and sustainable seafood.  The dinner is $70 plus tax and gratuity. Reservations are required and must be made by calling 843.388.8935 to make yours.  Online reservations are not accepted for special dinners at this time.

The Old Village Post House is located at 101 Pitt Street at Venning, in the heart of Mt. Pleasant’s historic village. It is a property of Maverick Southern Kitchens, owners of Slightly North of Broad (Charleston), High Cotton (Charleston and Greenville) and Charleston Cooks! (Charleston). For more information visit www.oldvillageposthouse.com. 

Kimberly’s Stone Crab
lemon remoulade
New Bedford Scallop Ceviche
Avocado, plantain crostini, Blue Dog micro cilantro
Raventos I Blanc Cava Reserva, Spain 2009
First Course
Shrimp & Lobster Imperial Steamed Flounder
ginger-scallion gai lan, lap cheong-lettuce fried rice, XO butter sauce
Zestos Malvar, Madrid, Spain 2011
Second Course
Cornflake Crusted Sunburst Trout
dry ice corn grits, local shrimp, lime zest-cotija salad, chorizo oil
Louis Metaireau Muscadet, Loire Valley, France 2011
Third Course
Grouper Roasted on Salt
Alan Benton’s bacon-potato cake, kilt bitter greens, warm porcini vinaigrette
Chateau Grande Cassagne Rosé, Costieres de Nimes, France 2011
Dessert Course
Banana Pudding Tiramisu
liqueur dipped vanilla wafers, couverture chocolate
Coffee Service

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