Suzanne Goin and Caroline Styne Celebrate the One-Pot Summer Institution Inspired by
Chef de Cuisine Amy Deaderick’s Childhood in Coastal Southern Carolina
This summer at TAVERN, Suzanne Goin and Caroline Styne reprise their Low Country Boil – a wonderful regional tradition from the Coastal areas of the Carolinas. Developed from the Gullah Islands off the coast of Charleston, South Carolina, the meal was created from food that was easily accessible and a treasured way for families and neighbors to bond. On Sunday, June 26, this one-pot celebration of seafood bounty and local food culture will feature crawfish, crab legs, andouille sausage, potatoes and sweet corn, all served on newspaper at the center of the table, as is the local tradition.
As an added bonus, Charleston band Josh Roberts and the Hinges performs their South Carolina tunes, crossing ”folk mystery with country and blues emotion and electric guitar power” throughout the evening.
This night is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina. Deaderick’s father regularly went out ‘shrimpin,’ bringing home pounds of shrimp to go with the piles of blue crabs the rest of the family dug out from the coastal marshlands. “My dad prepared the crab boil base and was painstakingly particular about the order of things. He was the only one allowed to touch the stock pot and to season the crab boil,” recalls Deaderick. “As the sky darkened, the back porch light would light up, the universal signal for all children to high tail it home. When we arrived home, we found newspapers carefully laid out on a plywood table top with sawhorses for legs, and we waited, now impatiently, for the boil to be done. Once it was ready, the boil was poured onto the newspapers and we devoured our daily catch. It was the most satisfying feast our hungry bellies could imagine.”
The prix fixe dinner includes Watermelon Salad, with Tomato, Mint and Feta; Charleston Style Shrimp and Grits with Caledonian Blue Prawns, House-Cured Tasso Ham and Pickled Green Tomato; and Carolina Seafood Boil with Crawfish, Crab Legs, Andouille Sausage, Potatoes and Sweet Corn, served with Amy’s House Fermented Hot Sauce. To complete the evening, guests will feast on a Southern dessert of Cornmeal Cobbler with Peaches and Buttermilk Ice Cream. Wine pairings curated by Caroline Styne and signature Tavern cocktails will also be featured. The dinner is priced at $65 per guest for menu only and will be served from 5 – 9 p.m. on Sunday, June 26, 2016. This is a ticketed event; reservations may be made by calling the restaurant at 310.806.6464. Credit card required.
“Low Country Boil” at Tavern Sunday, June 26, 2016
watermelon salad
with tomato, mint and feta
***
charleston style shrimp and grits with caledonian blue prawns, house-cured tasso ham and pickled green tomato.
carolina seafood boil with crawfish, crab legs, andouille sausage,potatoes and sweet corn.
chef amy’s house-fermented hot sauce.
***
cornmeal cobbler with peaches and buttermilk ice cream
65 dollars per person
Call 310.806.6464 to reserve
Sunday, June 26, 2016
5 – 9 p.m.
One night only in the Tavern Dining Room
This is a ticketed event; reservations may be made by calling the restaurant at 310.806.6464. Credit card required.
TAVERN
11648 San Vicente Blvd., Los Angeles, CA 90049
ABOUT THE LUCQUES GROUP:
With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation’s 2016 Outstanding Chef winner Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c., and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and beginning 2016 – comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
For complete Dinner Menus for Lucques, a.o.c. and Tavern,
Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:
or visit www.OpenTable.com
