Chefs put together a ridiculously awesome summer cookout menu
For Thursday nights’ Ultimate Summer Cookout, the chefs are going wild with a menu you’ll never see at the neighbor’s backyard cookout.
Jacques Larson of Wild Olive and Obstinate Daughter is bringing pork and peach kabobs; grilled tomato, mozzarella, prosciutto, and radicchio kabobs; pasta salad with shrimp, artichoke, and parmesan; and grilled marinated vegetables.
Graham Dailey of Peninsula Grill is making grilled shrimp and lobster rolls with fresh basil; sweet corn cucumber, red onion, and tomato basil vinegar salad; and grilled yellowfin tuna cilantro gazpacho.
Russ Moore of Slightly North of Broad is bringing some Manchester Farms quail to throw on the Cowboy Cauldron along with bratwurst with spicy mustard, chicken sausage with jalapeño blueberry jam, and bison sliders with pimento cheese and heritage farms bacon.
Our own Bryan Cates will be salt-baking a wreckfish in the Caja China (wooden roasting box) and making a pile of Carolina Heritage Farm pork ribs with guajillo plus grilled street corn, bok choy and pineapple cortido, grilled banana bread, and grilled corn ice cream.
For drinks, we’ve tapped our favorite mixologist Hallie Arnold to create a signature rum punch and Twisted Cypress Brewing Co. will be serving three beers: Carolina Common brewed with South Carolina honey, Pineapple Head IPA, and Redfish Amber Ale.
With tickets priced at $30, this cookout is truly the ultimate way to prepare yourself for the end of summer. Better get your tickets now. It will sell out.
And did we mention the Cowboy Cauldron? Yes, Jacques will be bringing this beast along to handle the bulk of the grilling.