Notes from a Chef: Compass Box Scotch Dinner, Part 2
Chef Forrest Parker
Boiled Peanut Soup with smoked ham hock broth, candied Tripp country ham
Unbeknownst to me, we had one of my favorite Charleston food writers in residence at last week’s Old Village Post House Compass Box Scotch Whisky dinner – Robert Moss. Check out Robert Moss’s review of our OVPH Compass Box Scotch Dinner! http://tinyurl.com/ctkg4hk
At any rate, it was a real success, a lot of hard work and a mess of fun. Check out the full details over at OVPH’s FB page.
Fried Oysters with Aioli & Sunburst Farms Smoked Trout with buttermilk Johnny cake, crème fraiche, Sunburst caviar
Plating with Exec Chef Frank Lee.
Boiled Peanut Soup with smoked ham hock broth, candied Tripp country ham
Fried Chicken, Hot Chicken with sorghum burnt ends baked beans, sweet corn “oysters”
Malted Dry Rub Duo: Baby Back Pork Rib and Belly with
Anson Mills pencil cob grits, red eye reduction, grilled okra ratatouille
— at Old Village Post House.
Creamsicle Icebox Pie with steel cut oat- graham cracker crust, candied citrus
— at Old Village Post House.
