Three South Carolina chefs presided over Euphoria’s
first Sunday Supper, serving a meal that was Southern through and through – from the pig ear appetizers to the crackling cornbread to the bourbon shots.
Chef Sean Brock of Husk
headed up the team, which included Chef Frank Lee
, vice president of Maverick Southern Kitchens, and his High Cotton Greenville
staff, and Chef Mike Davis
in West Columbia
open-air Wyche Pavilion
is a lovely spot, especially in the evening with white lights hanging from the high ceiling. Rows of tables were decorated with flowers, candles and Le Creuset
mini casseroles. The lively bluegrass of the Weasel Creek String Band had people dancing by the end of the lovely Upcountry
, the James Beard Foundation
Best Chef of the Southeast in 2010, is well known for his love of pork and bourbon, and both played an important role Sunday. Diners were greeted with a bourbon-champagne cocktail when they entered the pavilion.
Brock and friends cooked an incredible meal, which was served family style. The appetizers included the crispy chicken skins with hot sauce, the crispy pig ears in a lettuce-leaf wrap, and salt and vinegar pork rinds that Brock serves at Husk
. Also, a vegetable plate with heirloom tomatoes, cucumbers, squash and peppers was served. Jars of pickled okra, watermelon rinds and dilly beans were on the table to accompany the charcuterie plate.
The meal included a crab salad made with corn, arugula and cornbread croutons; fried catfish served over fried cabbage and pickled peppers, along with a yummy smoke-flavored dish of beans; roast pork over rice pilaf with tomato gravy; and squash casserole, crackling cornbread and biscuits. A pomegranate and bourbon Manhattan was paired with the meal.
Dessert was a peanut butter pie, sitting on a bed of melted chocolate with more chocolate grated on top.
The Sunday Supper was an excellent ending for Euphoria 2011. Next year’s festival will be Sept. 20-23.