On Tuesday, May 17th Chef Vandy Vanderwarker from The Ordinary in Charleston, SC is Mignonette's Shucker of Honor for a one-night-only four course meal.
“We can’t say enough great things about The Ordinary,” Mignonette's chef Danny Serfer exclaims as he fondly reminisces of his visits to the award-winning Low Country seafood hall. “My business partner Ryan and I ventured to The Ordinary prior to opening Mignonette in 2014 for inspiration and to bow down and chant ‘we’re not worthy.’” “We likey The Ordinary,” Roman chimes in. “They shuck their oysters real nice and pretty.”
Chef Vanderwarker is preparing a special four-course meal of Low Country favorites priced at $85 per person (inclusive of tax, excludes beverage and gratuity). Diners will enjoy South Carolina Shrimp & Corn Chowder, Soft Shell Blue Crab, Carolina Gold Rice Pudding and more. Tickets include Vandy’s four-course meal, a welcome champagne cocktail and a custom oyster knife.
Smoked Fish Pate, socca
RAW
Selection of South Carolina Oysters & Clams on the Half Shell
Jumbo Lump Blue Crab Cocktail
Ceviche
SOUP
South Carolina Shrimp & Corn Chowder
ENTREE
Roasted Whole Fish, chermoula, charred lemon
DESSERT
Selection of South Carolina Oysters & Clams on the Half Shell
Jumbo Lump Blue Crab Cocktail
Ceviche
SOUP
South Carolina Shrimp & Corn Chowder
ENTREE
Roasted Whole Fish, chermoula, charred lemon
DESSERT
Carolina Gold Rice Pudding
The Ordinary is a Southern seafood hall and oyster bar located in an old bank in Charleston. The menu celebrates the Coastal Carolinas and supports local and regional fisherman, crabbers, oystermen, farmers and producers. In 2009, Vanderwarker moved to Charleston to explore its burgeoning culinary scene and jumped at the opportunity to work with chef Mike Lata. He joined the kitchen at FIG, Lata’s flagship restaurant, first as line cook and then worked his way up to Executive Sous Chef. Vanderwarker was promoted to Chef de Cuisine at The Ordinary in 2013, helping lead the team to great local and national acclaim, including being named Best New Restaurant by GQ, Esquire and Bon Appétit. Vanderwarker appeared on The Food Network’s Chopped and took home the win.
“Working in Charleston taught me the importance of a delicate hand and finesse when dealing with locally sourced ingredients,” Vandy says. He plans to ship local South Carolina ingredients for the event at Mignonette. “I look forward to showing Miami peeps what Charleston is all about!”
This special The Ordi-Nette Dinner is limited to 40 seats. Welcome cocktail and passed snacks will begin at 7:30pm; the four-course dinner starts promptly at 8pm. Email tess@mignonettemiami.com to reserve your seats.
The Ordinary is a Southern seafood hall and oyster bar located in an old bank in Charleston. The menu celebrates the Coastal Carolinas and supports local and regional fisherman, crabbers, oystermen, farmers and producers. In 2009, Vanderwarker moved to Charleston to explore its burgeoning culinary scene and jumped at the opportunity to work with chef Mike Lata. He joined the kitchen at FIG, Lata’s flagship restaurant, first as line cook and then worked his way up to Executive Sous Chef. Vanderwarker was promoted to Chef de Cuisine at The Ordinary in 2013, helping lead the team to great local and national acclaim, including being named Best New Restaurant by GQ, Esquire and Bon Appétit. Vanderwarker appeared on The Food Network’s Chopped and took home the win.
“Working in Charleston taught me the importance of a delicate hand and finesse when dealing with locally sourced ingredients,” Vandy says. He plans to ship local South Carolina ingredients for the event at Mignonette. “I look forward to showing Miami peeps what Charleston is all about!”
This special The Ordi-Nette Dinner is limited to 40 seats. Welcome cocktail and passed snacks will begin at 7:30pm; the four-course dinner starts promptly at 8pm. Email tess@mignonettemiami.com to reserve your seats.
Mignonette is located in Edgewater at 210 NE 18th Street.
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