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Cooking All Day @ The Beach House, Seabrook Island, SC

Food Demo every course

Our Pepperoni Baked Nuts

·         Charleston Pickled Shrimp

·         Oyster Stono: Oyster Francaise, fresh dill bread crouton, garlic sautéed spinach, lemon beurre blanc (Stono Cafe)

·         Black eye Pea Cake with cilantro crème fraiche, oregano oil, and roasted red pepper coulis (Carolina’s, cover of food and wine 1987)

·         Flounder Alan; sautéed flounder with a sauce made of demi-glace, lemon and butter (La Midi Restaurant)

·         Pecan Crusted Soft Shell Crabs with lemon-Caper remoulade over Baby Field Greens

·         Bessie Hanahan’s Crab Cakes with shrimp hoppin’ john

·         Oyster Sausage stuffed local Quail or Chicken (depending what I can find)

·         Assorted Local Vegetables

o   Fried Okra

o   Eggplant caviar

o   Wild mushroom Strudel with tupelo honey and toasted pecans

o   Grilled asparagus, local squash, roasted red peppers with local goat cheese crème

Dinner

·         Grilled Cured Mallard Breast with Julienne pumpkin, local peach and fig preserves

·         Assorted Local Day Boat Caught Fish cooked plain with lemon; demo and explanation for each fish

·         Local Spinach salad with Bacon roasted pecans, Wadmalaw sweet onions and Middleton figs

·         Beef Tenderloin Roulade stuffed with wilted greens, roasted garlic, crab meat, and larded with asparagus and carrots with Demi-glace and Crab Béarnaise Sauce Lyonnaise Potatoes

 

Double Chocolate Pecan Butter Cream Birthday Cake

Corporate Dinner Party and Cooking Demo

Food Demo:

·        How to butterfly, stuff and tie whole beef tenderloin, cooking procedures.

·        How to make Hollandaise Sauce, (and sauce béarnaise).

·        How to clean and cook soft shell crabs (served for appetizer). The “Beautiful Swimmer”, information about the life cycle and why they shed.

 

Assorted cocktail appetizers: chef’s choice (sample: wild mushroom strudel, local cheeses and fresh fruit, tea smoked seafood sausage, shrimp-crawfish cakes, sun dried tomato and chive flower mousse filo cups, black eye pea cakes)

 

Soup

Tomato Basil Bisque with lump crab and basil chiffonade 

*{Tomato Basil Soup sub for the bisque and garnished with eggplant “caviar”}*

 

 -Second course

Grilled Chimichurri Soft Shell Crab, crispy speckled heart grit cake and Tasso gravy, with herb crusted grilled jumbo shrimp, roasted shallot, grilled asparagus, local beets and orange salad over local field greens.

*{sub crispy herb crusted goat cheese for grilled shrimp in “no shellfish”}*

 

 -Entrée

Fire roasted whole beef tenderloin stuffed with lump crab and tarragon and sauce béarnaise, lyonnaise potatoes, smoked tomato vinaigrette

*{sub Grilled Beef Filet stuffed with wild mushroom duxelle for crab in “no shellfish”}*

 

 -Dessert

Blueberries with shortbread, organic brown sugar and homemade vanilla sour cream

 

Lake House Dinner Party

Smoked Pork and Collard egg roll with

Chili garlic sauce

*

Butternut squash-Andouille soup

*

Crab and Lobster cakes (Thai Fishcake), BBQ Eel and seared Tuna with wasabi and soy

*

Coconut-pecan crusted mahi-mahi with brown butter rum sauce

*

Braised rabbit, country ham & Leek galantine with guava-blackberry chow-chow

*

Roasted duck with peaches

Wilted chicory

*

Local Beef tournedos with

 Sauce béarnaise 

Asparagus, Sweet potato and pear  


Cyndi’s Birthday Party 

Oysters Stono

Oyster Francaise, Black Eye Pea Cake, Sautéed Spinach, French Bread Crouton, Lemon-Thyme Beurre Blanc

 

Grilled Sugar Cured Duck Breast

with Grilled Vegetable Ratatouille, Split Peas,

Pear-Roasted Corn Relish and Beet-Orange Compote

 

Seared Scallops with Sesame Seeds

Okra Succotash and Smoked Salmon Cream

 

BBQ Pork Eggroll

Chinese Mustard Greens, Russian Bitter Greens, Scallions, Water Chestnuts and Vidalia Onion with Sweet Chili-Garlic Sauce

 

Flame Gilled Beef Rib Roast Salad

Our Garden Mesclun and Field Greens, Blue Cheese, Grilled Tempeh Crouton, Vidalia Onion Dressing and Smoked Tomato Vinaigrette

 

Mixed Local Berries and Peaches

With Sour Cream and Brown Sugar